Beet Bhaji Boxes with Cheesy Spinach Dip

Beet Bhaji Boxes


Oh! Oh! What is this Beet Bhaji Boxes. Yes, this is a very novel sandwich, made with the box sandwich toaster on the gas stove. We have all used this sandwich toaster earlier. I have used Anjali brand toaster which is available in all big vessels stores. The picture of the sandwich maker is here.


Beet root coupled with Pav Bhaji masala, encased in bread slices and cooked to perfection on the gas stove, the sandwiches look like small boxes, hence the name. Very satisfying when served with a piping hot Cheesy Spinach Dip. I am sure this recipe will become your family favourite too. Good to pack for lunch box. In case you want to take it with you when you travel, just omit the paneer. An ideal snack to eat while travelling , no mess. Easy to eat. Happy Sandwich Making !



Grated beetroot – 1 cup

Boiled, peeled, grated potato – 1 cup

Grated paneer – 1/4 cup

Finely chopped onion – 1

Finely chopped green chilli – 1

Grated ginger – 1 teaspoon

Grated garlic – 1 teaspoon

Turmeric powder – 2 pinches

Pav Bhaji masala powder ( I have used Everest Pav Bhaji masala powder) – 1 and 1/2 teaspoon

Salt to taste

Chopped green coriander leaves – 1 tablespoon

To Season

Oil – 2  tablespoons

Jeera – 1 teaspoon( cumin seeds )

To apply on the bread slices

Butter – required amount

Bread slices – required amount ( I have used Modern Family Pack, the size of the bread slice is perfect to accommodate inside the toaster )


To Prepare The Filling

Heat a pan. Season. First fry the onions on medium flame for 5 minutes. Add the grated ginger and garlic. Fry on sim flame for 3 minutes. Next add the tomatoes and green chilli. Sauté for 5 minutes on sim flame. Add the grated beet root and fry for 5 minutes. Add the turmeric powder, salt and  the Pav Bhaji Masala powder. Add the grated potato and paneer. Sauté for 2 minutes and switch off the stove. Add the chopped coriander leaves. Mix well. Cool.

To Make The Sandwiches

Take a bread slice. Apply butter. Put 1 tablespoon of the filling  and  spread well. Cover with another buttered bread slice. Similarly make all the Sandwiches. Keep in a plate. Take the box sandwich toaster. Keep 1 bread with the filling. Close. Put the toaster on the gas. Cook on sim flame till golden on both sides.Serve hot with Cheesy Spinach Dip.


Chef’s Tips

1) Open the sandwich maker from time to time  and check for the browning.

2) Cook the sandwiches on sim flame for best results.

3) Do not discolour the Sandwiches.

4) Do not cut the corners of the bread.





Oma (ajwain) Mor Kuzhambu

Oma Mor Kuzhambu


Omum is ajwain, good for digestion. Thavalai Adai has dhals and a combi with this Oma Mor Kuzhambu,  does not make the stomach heavy at all. Can also serve this Mor Kuzhambu with steamed rice.

A no cook Mor Kuzhambu that can be made in a jiffy.


Thick, whisked curds – 2 cups

Salt to taste

To Grind To A Fine Paste

Grated coconut – 1 cup

Chopped green chilli – 2

Ajwain – 1/2 teaspoon

Jeera – 1 teaspoon

Roasted gram( Pottu kadalai) – 1 tablespoon

Turmeric powder – 1/2  teaspoon

Chopped green coriander leaves – 1 teaspoon

Chopped ginger – 1 teaspoon

Water enough to make a paste

To Season

Coconut oil –  1 table spoon

Mustard seeds – 1 teaspoon

Broken red chilli – 2

Chopped curry leaves – little

Asafoetida powder- 1/4 teaspoon


Take a big bowl. Add the curds, salt, the ground paste and mix well. Season and serve with Thavalai Adai.

Chef’s Tips

1) Can add diced and boiled white pumpkin pieces to the Mor Kuzhambu.



Thavalai Adai with Oma Mor Kuzhambu

Thavalai Adai with Oma Mor Kuzhambu


A very traditional tiffin item, filling and tasty. A little effort to make the adai mix and you can relish a nice tiffin. Oma ( ajwain)  mor Kuzhambu is the combination. My mother makes this adai at least once a fortnight. Yes, it is a favourite dish at our place. Make the adai     only with gingelly ( sesame ) oil as the adai will be soft inside and crispy outside. The recipe for you.


To make the Thavalai Adai mix

Raw rice – 1 and 1/2 cups ( wash the rice and drain the water. Spread the rice in a plate and leave it under the fan for 15 minutes )

Toor dhal – 1/2 cup

Channa dhal ( Bengal gram dhal ) – 1/2 cup + 2 table spoons

Black pepper – 6

Add both the dhals and the black pepper  to the rice and blend to a little coarse powder. Keep it aside.

Water – 3 cups

Salt to taste

Finely chopped green coriander leaves – 1 tablespoon

To Season

Gingelly Oil – 1 table spoon

Mustard seeds – 1 teaspoon

Urad dhal – 2 teaspoons

Asafoetida powder – 1/2 teaspoon

Grated coconut – 1/2 cup

Green chilli – 1 ( finely chopped )

Broken red chilli – 2

Finely chopped curry leaves – little

To Fry The Adai

Gingelly oil – required amount to drizzle around the adai



Heat a big pan. Keep on medium flame.Season all the seasoning ingredients one by one. When the coconut turns little golden, add the water, salt to taste, and chopped green coriander leaves. Once the water boils, add the rice and dhal rava. Keep the flame in sim. Mix well. When the mix becomes thick, switch off th e stove. Transfer the mix to a plate. Cool. Knead the mix. If little tight, sprinkle little water and mix. Make slightly thick, round patties and put a hole in the centre.

Heat a non stick tava. Keep the flame on medium. Line 4 patties and drizzle little generous amount of gingelly oil around the adai. Cook on sim flame till golden on both sides. Serve hot with Oma Mor Kuzhambu.

Chef’s Tips

1) As an option, can add little grated carrot and grated cabbage to the mix for a Veggie Thavalai Adai.





Sindhi Sai Bhaji

Sindhi Sai Bhaji


Sai in Sindhi is green  colour. Spinach and Channa dhal give a good texture and taste and the dish is rich in vitamins and iron. Goes well with Bhooga Chawar, Jeera rice and rotis.


Channa dhal ( Bengal gram ) soaked in water for 1 hour- 1/4 cup

Cleaned and chopped Spinach – 4  cups

Cleaned and chopped Methi leaves( Fenugreek  leaves ) – 1/4 cup

Onions – 2 ( chopped fine )

Tomatoes – 1  ( big ) – ( chopped fine )

Brinjals – 2 (Chopped fine)

Big potato – 1 ( washed , chopped fine )

Ginger ( chopped fine ) – 1 and a 1/2 tablespoons

Green chillies – 4 ( chopped fine )

Turmeric powder – 1/4 teaspoon

Kashmiri chilli powder- 1 teaspoon

Salt to taste

Water – 3 and 1/2 cups

To Season

Oil – 6 tablespoons

Cumin seeds( jeera ) – 1 teaspoon

To Garnish 

Finely chopped green coriander leaves – little


Heat a pressure cooker. Add oil, season jeera. Keep the flame in medium. Sauté the onions. Once the onions turns transparent, add the chopped ginger, green chillies, tomatoes. Sauté on sim flame for 5 minutes. Add the turmeric, chilli powder, salt  and mix well. Add the chopped brinjal, potato, chopped spinach and chopped methi leaves. Sauté  for 3 minutes. Add the drained Channa dhal.Add water. Cover the pressure cooker and when steam comes, put the weight. After 3 whistles, sim the flame and cook for 10 minutes. Switch off the stove. Leave it for 20 minutes. Open and mash with a masher. Garnish and serve hot with Bhooga Chawar.

Chef’s Tips

1) In case, the Bhaji is a little runny, cook it till it thickens slightly.

Bhooga Chawar and Sindhi Sai Bhaji

I have a lot of Sindhi friends from whom I have learnt many recipes. These 2 recipes are very special to me , my family loves them. I learnt these recipes from my very good friend Manju Nichani. We have spent very very good times together. The rich culinary culture of Sindh province, has many mouth watering dishes, so easy to prepare, sumptuous and simple. This  is certainly an inseparable combo. Make it for the weekend and enjoy with your family and friends. The recipes for you.

Bhooga Chawar


Bhooga Chawar  and  Sindhi Sai Bhaji

Bhooga Chawar is a little brownish red coloured rice, easy to make and just delicious.Sugar adds that little caramel colour.


Basmathi rice – 2 cups ( washed and soaked in water for 30 minutes )

Onions – 2 ( sliced )

Sugar – 1 teaspoon

Kashmiri chilli powder –  1 teaspoon

Salt to taste

Water – 3 and 1/2 cups

To Season

Ghee – 1 tablespoon

Oil – 2 tablespoons

Cumin seeds ( jeera) – 1 teaspoon

Star anise – 1

Cloves – 4

Cardamoms  – 3

Bay leaf – 1 ( whole, do not break  the bay leaf)



Heat a big non stick pan. Add oil and ghee. Season all the seasoning ingredients. First add sugar. Keep on medium flame , when sugar melts and changes colour, add the onions. Sauté on sim flame for 5 minutes. Add the chilli powder, salt and the strained Basmathi rice. Sauté  for 3 minutes on sim flame. Add water. Mix gently. Once the mixture starts to boil, cover and keep on sim and cook till the rice is done. Serve hot with Sai Bhaji.

Chef’s Tips

1) Cook the rice grains carefully, do not break them.

2) Do not break the bay leaf as it will choke the throat.



Winter Vegetable Soup

 Winter Vegetable Soup


Winter is the best season as you can see abundant produce of various exotic fruits and veggies. Was just debating to make this Soup. Madras Curry Powder plays a great role by imparting a superb flavour to this dish. Best served with buttered toast.


Broccoli Florets – 1 cup

Sliced carrots – 1/4 cup

Diagonally cut beans – 1/4 cup

Diagonally cut  baby Corn – 1/4 cup

Sliced yellow and green zucchini – 1/4 cup

Sweet corn niblets – 2 tablespoons

Green peas – 1/4 cup

( Boil all the veggies in 4 to 5 cups of water and keep aside )

Boiled  Basmathi rice –  2 tablespoons

Boiled  broken moong dhal  (Pasi paruppu ) –  2 tablespoons

Chopped  onions – 1/2 cup

Grated ginger and garlic – 1  teaspoon ( each)

Diced tomatoes – 1/4 cup

Madras Curry Powder –  1 and 1/2 teaspoon ( available in all big super markets. I usedLalah’s  Madras Curry Powder)

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 3 pinches

Salt to taste

To  Season

Oil –  2tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish

Finely chopped green coriander leaves – little


Take a big pan. Put it on the stove top and heat it. Season. First fry the grated ginger and garlic on medium flame. Next sauté the chopped onions. When onions turn transparent, add the diced tomatoes. Cook for 3 minutes. Add the Madras curry powder, salt , jeera powder, coriander powder and turmeric powder. Sauté on medium flame for 3 minutes. Add the boiled vegetables, boiled rice and dhal. Mix gently. Simmer for 5 minutes. Serve piping hot.

Chef’s Tips

1) If the Soup is too thick, dilute with little hot water.

2) Can also add little chopped paneer to the Soup.






Green Tomato Chutney

Hirvya Tomatochi Chutney 


An interesting Maharashtrian Chutney. Goes well with roti, dosa, idli, upma and plain rice. You can get a mixture of tastes sweet , spicy and tangy flavours . You will enjoy every bit of this chutney. Green tomatoes are available in plenty especially in the winter months , all the vegetables and fruits are fresh and colourful. Enjoy all the seasonal vegetables and fruits.


Chopped green tomatoes – 2 cups

Green chillies – 5 ( chopped to two )

Roasted peanuts( coarsely powdered) – 1/2 cup

Roasted and powdered white sesame seeds – 1 teaspoon

Grated jaggery – 1/4 cup

Salt to taste

Water – 1/4 cup

To Season

Oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Cumin seeds( jeera ) – 1/2 teaspoon

Turmeric powder –  3 pinches

Asafoetida powder – 1/2 teaspoon

To Garnish

Finely chopped green coriander leaves – 2 tablespoons



Heat a pan. Season all the seasoning ingredients. Add the chopped green tomatoes. Keep the flame on sim. Cover and cook for 5 minutes. Add 1/4 cup water and cook for further 3 minutes. Add the green chillies, peanut powder, sesame seed powder, jaggery,salt to taste and mix well. When thick, switch off the stove and garnish. Mix. Serve.

Chef’s Tips

1) Can add 2 or 3 flakes of pounded garlic while seasoning for an extra flavour.


Mango Ginger Rava Dosai with Green Tomato Chutney

Mango Ginger Rava Dosai


Mango ginger rava dosai, Green Tomato Chutney and Red Coconut Chutney

Mango ginger is Mangai Inji. A nice breakfast is very soul filling, especially if it is rava dosai. Adding mango ginger further enhances the taste. This recipe is my mother’s speciality. It is in fact her signature dish.


Processed rice flour – 3 cups

Maida ( refined flour ) – 2 cups

White Rava – 1 cup

Jeera ( cumin seeds) – 1 teaspoon

Peeled and grated mango ginger – 1/4 cup

Green chillies – ( finely chopped ) – 2

Asafoetida powder – 1/2 teaspoon

Salt to taste

Finely chopped green coriander leaves and curry leaves – ( each ) – 1 tablespoon

Water – required amount

Oil – to drizzle around the dosa

To Season

Oil- 1 teaspoon

Mustard seeds- 1 teaspoon



Take a big bowl. Add the rice flour, maida, rava, grated mango ginger, jeera, chopped green chillies, coriander and curry leaves. Add salt to taste. Add asafoetida powder. Add enough water to make a thin batter. Mix with a whisk to avoid lumps. Keep the batter covered and rest for 1 hour. Heat a dosa tava. Grease the tava lightly. Keep the flame on medium. Pour the batter from the outer edge towards the centre with a cup. Do not spread the batter with a ladle. Drizzle oil around the dosai. Cook on medium flame on both sides till golden and crisp. Serve hot .

Chef’s Tips

1) To make onion rava dosai, chop onions very, very finely and add to the dosa batter or sauté the finely chopped onions in little oil and add to the batter or pour the dosa batter on the pan and sprinkle the finely chopped onions on top and make the dosa.



Aloo Rajma Biriyani

Aloo Rajma Biriyani


Oh! The taste still lingers in my mouth. I first had a taste of this Biriyani in  Kailash Prabhat, Mumbai.  I got the recipe, came to Chennai and tried it. OMG, just yummy. Can’t stop eating. One of my favourites. Make this Biriyani and enjoy with your family. Do try this recipe for the weekend and please post your feedback.


Boiled Basmathi rice – 2 cups

Boiled rajma – 1/2 cup

Boiled, peeled baby potatoes  – 15

Thick curds – 2 tablespoons

Finely chopped onions – 1 cup

Finely chopped tomatoes – 1/4 cup

Freshly pounded ginger and garlic – 1 tablespoon

Pounded Green chilli – 1

Finely chopped mint and green coriander leaves – 1 tablespoon each

Turmeric powder – 2 pinches

Kitchen King Masala ( I have used Everest Masala ) – 1 teaspoon

Kashmiri Chilli powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Cumin (jeera powder) – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon

Salt to taste

To Season

Oil – 3 tablespoons

Jeera ( cumin seeds) – 1  teaspoon

To Garnish

Finely chopped coriander leaves and mint leaves  – little.

Ghee – 1 teaspoon



Heat a big non stick pan. Add oil. Season jeera. Fry the onions in medium flame. When the onion turns transparent, add thepounded ginger, garlic and green chilli. Sauté on sim flame for 5 minutes. Add the chopped tomatoes. Sauté  for 3 minutes. Add the curds. Sauté for 3 minutes. Add all the dry spice powders. Add salt to taste, sugar, chopped mint and coriander leaves. Now add the boiled aloo and rajma. Sauté for 2 minutes. Add the boiled rice. Mix gently. After 5 minutes, switch off the stove. Garnish. Serve hot with any raitha of your choice.

Chef’s Tips

1) Can add little golden fried cashew halves to the Biriyani.


Hotel Chalukya Chutney

Chalukya Chutney


I suddenly remembered this Chutney , which is very nice to eat with idli, rava idli, dosa, puri, paratha and Pongal. Whenever we visited Bangalore we love to eat at Hotel Chalukya. This chutney is their speciality. I had an opportunity to learn this recipe from one of their Chef’s and I am immensely pleased to share this recipe with all of you.Can store this chutney for 2 days in the refrigerator. The recipe for you.


Onions – 2 ( chopped )

Chopped garlic flakes – 2

Grated coconut – 1/2 cup

Green chillies -2

Cleaned and chopped fresh green coriander leaves  –  1  big handful

Roasted gram ( Pottu kadalai ) – 1  tablespoon

Tamarind paste – 1/2  teaspoon

Salt to taste

Water – 1/4  cup

Oil –  2 tablespoons



Heat a pan. Add oil. First roast the green chillies on medium flame for 1 minute. Remove the chilli and put it in a plate. Next fry the garlic and onions in sim flame till transparent. Switch off the stove. Add the grated coconut, salt, roasted gram and tamarind paste. Mix. Transfer to a plate. Cool. Then add the green chillies and coriander leaves to the mixture. Blend to a thick paste with water. Serve.

Chef ‘s Tips

1) No seasoning is needed for this chutney.


Hearty Homely Healthy