Travel theplas

All women know what a weekend getaway with short notice entails – left over food check! Dosai maavu back up check! Emergency Veggies and fruits for arriving day check! Dishes in the sink wash check!
Except this time for me it was a shorput size ball of chapati dough left over. 

Making plain chapatis and carrying them with sugar is ghee is not my idea of responsible motherhood. 

I got an idea.

I made a dry spice powder and mixed in more atta and some chickpea flour along with the left over coriander leaves.

Ingredients for dry spice powder

Onion seeds – one tsp, 
Coriander seeds – one tsp
Fennel seeds – one tsp
Carom seeds – one pinch
Red chilly powder – half a tsp
Turmeric powder -half a tsp

I put in all seeds in a morter and pestle and ground them to a fine powder and mixed them with red chilly and urmeric powder.

I added the powder to the old chapati dough along with,
One more cup of atta
One table spoonful chickpea flour
Two table spoonfuls sesame oil (use any organic nut oil)

Coriander leaves
finely chopped 
And salt.

As I rummaged the fridge I also saw an old bottle with the last bit of pickle left in it which the spoon in there found difficult to reach out to! I emptied that into the dough.
I mixed the dough well and added some water when required. I made sure the dough wasnt as soft and hydrated as chapati dough should be. It was more like a puri dough consistency. I then rolled them into small balls and flattened them like we make rotis, only this time, I used oil instead of dry atta for rolling. And then cooked them off on a hot tawa. And I basted them all with ghee to let them remain soft for the next two days for travel.

Yup! We were taking a road trip down south the next day early morning. Back up plan for kids😈😈

A few packets of ketchup and yumm theplas were ready for the backpack along with water and fruits!


Makeover of morning’s kootu

My husband came back home at night after work. Since he had told me he was full I wasnt prepped with dinner for him. However, we all associate comforts of home to home cooked food, so he was quietly rummaging the fridge to find it uninteresting much to his dismay.

I knew just what to do.

Onions, tomatoes and cucumber diced small.

Handful of groundnuts roasted with some coconut oil and salt.

The chutney powder from the previous post and voila! Its done!

The kootu formed the bed. The veggies formed the first layer, then the podi topped with toasty groundnuts and another layer of podi sprinkled!

Perfect dinner. Tasty. Light!

Black vadais

If I were to explain ‘karuppu ulundu vadais’ in english it would be… Hmm..Black Lentil fritters?

Does that sound enticing enough 😜

I soaked two cups of black urad with skin over night along with a handful of chana dal and a handful of rajma ( I wanted to finish it by hook or crook!)

Next morning I woke up dreaming of vadais. So I got started.

I used the grinder to grind the dals along with an inch of ginger and three red chillies, by adding water lil-by-lil!

45 mins later I added some salt and switched it off.

Since the vadais were super soft I thought I will have a record of teh recipe here.


Two cups of black urad with skin
One table spoonful of rajma
One tablespoonfull of chana dal
Three red chillies
One inch round ginger
A pinch of asafoetida
Salt to taste
Two large onions finely chopped and
A bunch of coriander leaves and stalk finely chopped.

Iron wok on the stove with coconut oil fills the house with an unforgettable aroma.

In they went like small blobs of goodness and out they came golden brown little chuncks of savoury treats.

Yumm with the sweet and spicy date chutney!

Nutty dosais

If you read my previous post, you might know the disaster that I have just recovered from!!

I have been meaning to try to play with under tone flavours in dosai batter.

Cumin, fenugreek seeds/leaves and carrom seeds are my favourite.

This time I tried something very different. I took a handful of ground nuts and dry roasted them on a hot iron skillet.

Ground them to a coarse consistency and mixed it in my batter.

50 grams of groundnuts

200 ml of dosa batter

Mixed them up and tried making dosai!

It was crispy and nutty. The groundnut flavour was a beautiful undertone especially when eaten hot with just ghee!

Try it if you like!

When dosai maavu goes wrong!


As I am an organic freak, I sometimes, like some of my friends would say it, find incredibly stupid ways to make the simplest thing look like rocket science.

I tried a batter with red rice and millets trying to be an ‘all-health-conscious’ mother instead of being the practical working mother with fifteen other things on her mind(she is smart!!) using the safest bet – kichli samba boiled rice (White).

Why the Dosai maavu fermenting is not the complication that i am talking about. This is far worse. It is one of those battles I fought – when the love between my stubborn iron skillet and the over fermented doe-eyed batter was so intense that even in medium heat the ladle that I connivingly insert between them to seperate them didnt slide it. It left brown stains on the stainless steel polished face of the dosai karandi. Yes. It then met with the sticky end!

I was hungry and tired that day and I felt my patience rapidly thinning and after a few more minutes hands working at the dosai like norman bates worked his chain saw!

Next day the spark hit me. My mum always said if there is a problem with any batter, use the magic solution – fried gram powder.

I filled my foodprocessor’s small jar with fried gram of more than 200 gms and made a fine powder of it. 

I mixed the batter with it and viola! I trued my first dosai, it was thing and crisp and it let go of the skillet very smoothly!

In mirth, I spread some tomato chutney on it and smeared some ghee. Made a few more and all of us gobbled them down!

Cute company in my kitchen

Am in Mumbai chillin’ in my friends place while all our kids have gotten together to have an activity filled summer vacation.

Kids came back from the park and brought back Malai having fresh tender coconut water.

Today’s dinner is vegan pasta with herbs from the terrace garden – basil, mint and coriander.

Kavya, my bestie around the kitchen, opened her eyes and mouth wide when I said, lets do some kitchen experiments with the Malai.

She quickly set up the chopping board and started to chop the coconuts into small bits.

We then added some chocolate powder and cinnamon powder in the blender, added the tender coconut pieces in it along with some water and blended it into a smooth paste. Then we added some jaggery to it and gave it one last whip.

Then she patiently poured the mixture into small shot glasses and put them inthe  freezer to set! Our yummy cinnamon flavoured chocolate coconut pudding was ready!