Mushroom Chilly Fry



This is one recipe I was trying to get the accurate taste, you get what I am trying to say na , sigh. It’s almost like Manchurian but it’s not manchurian. This recipe includes  all types of chillies hence chilly fry is the name. G and me both love mushroom , we have tired the simplest to exotic recipes with mushroom, but every time I would make deep-fried mushroom recipe it would never taste good, the mushroom would absorb all the oil and get soggy, sigh.



Then amma told what wrong I was doing. I always clean mushroom , then add hot water, salt, turmeric and microwave it for 5 to 6 minutes , then I would deep fry, amma told  me for making gravy and other stuff I can do that and not for deep fry so this time I just soaked he mushrooms in hot water with salt and turmeric, drained it and used it, and then it came out very crispy and dint absorb much oil and it was an instant hit at home along with Schezwan fried rice. Those who prefer spicy food will love this , I love spicy food and always in search of spicy food , any food item I like, if it’s bland I try making it spicy. If my food is not spicy I just can’t take even one morsel of the food, I am that crazy of spicy food ok let me stop bragging about my love for spicy food and let’s start making Mushroom chilly Fry

Basic Information:
Preparation Time: 20 minutes.
Idle Time: half an hour
Cooking Time: 30 minutes
makes:   Serves 2 or 3


Mushrooms – 1 pack or 200 gms

Maida- 3 tbsp

Corn flour – 6 tsp + ½ tsp corn flour

Ginger garlic paste – 1 tsp

Chilli powder –  2tsp

Salt – ¼ th tsp

Cooking soda – ¼ th tsp (optional)

Water – 1/3 cup or as needed

Oil – for deep frying + 1 tbsp

Bird eye chilly – 10 slit

Garlic chopped – 2 tsp

Onion – 1 big chopped into square slices

Capsicum – 1 big chopped into square slices

Spring onion – 1 cup chopped

Pepper powder –  1tsp

Soy sauce  – 1 tsp

Chilly tobacco Habanero sauce –  2tsp


In a bowl take cleaned mushroom, add hot water salt, turmeric, let it soak for half an hour and then drain it and chop the mushroom in 4 quarters or 2 halves depending on the size and keep aside.

In another bowl add maida, corn flour , cooking soda, ginger garlic paste, salt make a batter , and the batter consistence of dosa batter. In the bowl add the chopped mushroom in the batter and coat the mushroom with the batter

Now heat the oil, once the oil  is hot add the batter coated mushroom and deep fry until done and crisp.

In another pan add 1 tbsp oil, once hot add bird eye chilly and chopped garlic fry it for 2 minutes, now add then onion and capsicum and fry again for 2 minutes now add the sauces and cook for 2 minutes.

Now  take the ½ tsp corn flour and 2 tsp water mix well and add in the above mixture, mix well now add the deep fried mushroom and pepper mix well, take the of the stove and now add the chopped spring onion and its ready to serve.


If you don’t have bird eye chilly you can add the green chillies.

Bird eye chilly is very spicy if you have it then add according to your level of spiciness , I have added 10 you can reduce  or add according to your taste.



Mothichur ladoo (Vegan)


I love mothichur ladoo, its soft, moist and of course yum. I wanted to try making at home, but was intimidated to make the ladoo, but then I wanted to make it as prasada for Shridi Sai Baba, so I started browsing for an easy recipe.  I found the recipe in Tarladalal’s website, I felt it was actually an easy recipe and decided to do it. In the beginning it was intimidating but once you make the boondi’s you feel ok it’s not that tough. These sweeties were used during the weekend get together my friends were amazed that we could make it at home and that to like store bought, I was darn happy.


I have made vegan Mothichur ladoo, you see nowadays I try to make it vegan I am a vegan fanatic you see. Also I dint have orange food colour so I have added turmeric , so if you want not only the authentic taste , but if you even want the authentic colour then you need to add the orange food colour. Mine look colourless but yummy they are. Ok let’s start making.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 45 mins
makes: 25 to 30 (depending on the size)


1 and ½ cup besan flour

1 and ½ tbsp rava /semolina

1 and 1/4th cup sugar (I have used vegan brown sugar)

Oil for deep frying

1 tsp orange food colour (I have not added)

1/4th cup Chopped almonds

1 tsp eliche/cardamom powder

¼ th tsp salt

In a pan add sugar and add 1 cup of water and bring it to a boil.Heat till the sugar gets dissolved stirring in between.Once sugar gets dissolved stop stirring and boil till this reach one string consistency.

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Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.

In another bowl mix the besan, rava, salt, 1 and ½ cup water and mix well and make a nice batter; the consistence of the batter must be like dosa the batter.

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Now heat the oil, once the oil is hot, hold a perforated spoon over the hot oil and pour a little batter at a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the bond falls into the oil.


Take out the boondi’s out soon, we don’t want crispy boondi, it should be soft. Once the boondhi is done, keep aside.Warm the sugar syrup, and add the boondi and mix well, the boondi and sugar syrup should be mixed well, let it cool


Once boondi is cooled well, add the boondi to mixer with two tbsp hot water and pulse it, don’t grind the boondi just pulse.

Once done transfer in wide bowl add the almond and make lemon sizied balls and its ready to serve.


I have added brown vegan sugar, you can add normal sugar.

Pista, walnuts etc also can be added, instead of just almonds.

I recommend adding orange colour, for the store bought looks or you can skip, next time I will add the colour and post a pica.

You can deep fry in ghee to get the real taste, or frying in oil too is good according to me.

Sajjappa and Happy Gowri & Ganesha habba


I wanted to make sajjappa from a very long time. I eat this first time during my wedding, I had never had this before my wedding, once I was married into this Iyengar family did I eat this sweet, I liked it instantly. Since it being a typical Iyengar sweet I asked my MIL how to make, she did give me her recipe, but I made sigh changes according to my taste speaking to amma about this recipe sigh, so this recipe has inputs, by MIL, Amma and me. It’s a very easy recipe, I thought it will take long time and it might be tough but it’s very simple, but it might take time obviously if the quantity is more, so let’s start making.


Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: NIL
Cooking Time: 20 mins
makes: 10


Outer covering

½ cup – Chiroti rava/fine rava/ fine semolina

¼ cup – Maida

½ tsp – salt

½ cup – water

2 tsp – oil + some extra will rolling the sajjappa


1tbsp – poppy seeds

½ cup – Jaggery (see notes)

1 cup –  grated dry coconut

½ tsp – elichi/ cardamom powder

1 tsp – water

Oil for frying


First make the dough using the ingredients under outer covering. The dough consistency should be like chapatti dough, not too soft not too hard. Keep the dough covered for 20 minutes or more.

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Now for the filling, in a pan roast the poppy seeds. Let it roast for 2 to 3 minutes. Once the poppy seeds are roasted add the jaggery, coconut, elichi and roast it for 5 minutes.

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The jaggery will start meting a bit , since I have used powdered jaggery I added one tsp water, so the stuffing  will hold shape and easy to handle.

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Once the stuffing is ready keep it aside. Take the dough divide the dough into 10 parts. Take the dived dough  roll it into small poori size or 2 inch diameter using some oil  , Place the  stuffing  in the centre and gather all the sides  and fatten it into a  2inch diameter  circle and deep fry  in the heated oil and then the sajjappa’s are ready.


I used powdered jaggery, so I added one tsp water, if you’re using normal or blocks jaggery. First slightly powder the jaggery add  1 tbsp water and let it melt and become watery , then add the jaggery , elichi and  coconut and cook until the water is evaporated.

I have used dry coconut you can use fresh coconut too.

While flattening or pressing the sajjappa be careful or the filling might come out.

Only Maida dough can be made, but it won’t be that crispy.

The more you keep the dough for resting; more better, it will be easy to handle.

Kodbale – A deep-fried snack

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It’s a very tasty and difficult snack to make or so I thought, until I saw this recipe on TV, it’s not the exact authentic recipe but yeah the taste is almost like the authentic recipe and it’s easy to make. So let’s start.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 20 minutes
makes:   30 small kodbale’s

What you will need

½ cup – rice flour

¼ cup – Maida

2 tbsp – fine sooji (chiroiti rava)

1 tsp – chilly flakes

½ tsp – salt

1 pinch – hing

1 tsp – carom seeds/om kalu

½ cup – water

Oil – 1 tbsp + for frying

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This is how it should be rolled before cutting it into small pieces and attaching the ends to make kodbale,like the below photo and the deep fry it.



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How to make

First keep the oil for heating. In a bowl take all the ingredients, except water, by now the oil will be hot , add the hot oil from the frying pan, the oil should be very hot, now add water and mix well. It should be soft like chapatti dough.

Then take small balls and roll it into 1 cm in thickness  and cut it into 2 or 3 inches pieces and join the ends to make like the kodbale shape. And then deep-fry and it’s then its ready to serve.


I have made small kodbale’s, you can make bigger once.

The oil should be very hot, like when we deep fry we need the oil hot so the oil should be that hot, then only the kodbale will be crispy.

Gobi Manchurian dry




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I love Gobi Manchurian, who does not like it, I usually make Gobi Manchurian gravy, this time I tried dry and it came out yum, so I decided I will share my recipe here. It’s a very easy and simple recipe, which goes well with fried rice or you can eat it just like that, so here goes my recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 2 or 3

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What you will need

Small cauliflower cut and boiled in salt and turmeric

Ginger and garlic paste 1tsp

¼ cup Maida/all purpose flour

¼ cup corn flour

Water as required

Salt ½ tsp

1 small onion finely chopped

2 to 3 pods of garlic finely chopped

4 to 6 green chills chopped

¼ cup coriander chopped

½ cup Spring onions chopped

Soy sauce 1 tsp

Tomato sauce 1 tsp

Oil for frying + tadka

Pepper 1 tsp

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How to make

In a bowl take the Maida and corn flour , add salt, ginger garlic paste and water make it into a batter , add the boiled cauliflower coat it with the batter and deep-fry in the oil, once it’s done keep it aside.

In another pan, take 2 tsp oil once the oil is hot and the chopped garlic, onion, chillies and sauté it for 2 minutes, then add the sauces, fry again for 2 minutes , then add the deep-fried Gobi and mix well, add the pepper and spring onions and its ready to serve.


If you want to make gravy, just use the left over batter add some water and add after the onion, chilly, garlic and sauces are cooked, the add the Gobi and the Gobi Manchurian gravy is ready

If the batter is not left, just take a spoon of corn flour add water and mix it with onion, chilles, garlic and sauces and it’s done.

Gobi 65


Oh God I have been missing from the blogging world, I have been travelling a lot and that the reason for my absence. Ok coming to the recipe this is a very simple recipe. I feel it’s better than Gobi manchurian or maybe I prefer Gobi this way. So let’s start the cooking.

Basic Information:
Preparation Time:15 minutes.
Idle Time: 1/2 an hour or overnight
Cooking Time: 15-20 minutes
Makes: 2 to 3 servings

What you will need

One medium sized Gobi – cut and boiled in salt and turmeric water.

Maida 1 tbsp

Corn flour 2 tbsp

Garlic paste – 1 tsp

Ginger paste – I tsp

Green chilli paste – 1tsp

Salt to taste

Vinegar – 1 tsp

Soy sauce – ½ tspn

Tomato sauce – 1 tsp

Oil for deep frying

1 Chopped Onions for garnishing with little chat masala to sprinkle on the chopped onions.

Required water for mixing the batter

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How to make

First boil the Gobi drain and keep it aside. Then take a bowl mix the Maida, corn flour, all the sauces, pastes, salt, water required and mix well, the batter is ready. In the batter add the Gobi and deep fry it until golden brown and it done. Just garnish it with the onions and serve it.


You can marinate the Gobi for few hours before deep frying.

Or you can marinate overnight also, it tastes better.

Also you can add deep-fried curry leaves for garnishing and also garnishing is optional.

Chilly Panner Dry


Chilly panner is DH’s one of the most liked dishes. Especially the chilly paneer made in Hotel Bhīma’s on Church Street, but since it’s not always good to have outside food, I tried to replicate the Bhīma’s version of Chilly Panner and it tasted good and obviously a bit healthy than the restaurant one. I totally avoid the ajinomoto in all my Chinese dishes, so the taste may vary a bit, but it is yummy for sure.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 to 30 minutes
makes: serves 2 to 3

What you will need
200 grams Panner chopped into 1 inch cubes
1 tbsp corn flour
1 tbsp Maida
1 tspn green chilli paste
½ tbpn ginger garlic paste
1 inch ginger finely chopped
5 to 6 pods of garlic finely chopped
1 small onion finely chopped
1 big capsicum cut into strips or cubs
¬1 + 1 tspn vinegar
1 tspn Soy sauce
1 tspn Tomato sauce
2 tspn Chilly sauce
Oil for deep frying + 1 tbsp oil
1 tspn Pepper powder
Salt to taste

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How to make
First we need to marinate the paneer with Maida, corn flour, chilli paste , ginger garlic paste , salt and Vinegar, let it rest for at least half an hour.
After half an hour deep fry the panner until light brown, drain the excess oil with the tissue paper and keep it aside.
In a pan take a tbsp oil, once the oil is heat add finely chopped ginger garlic sauté it for 2 minutes, then add the onion again sauté it for 2 to 3 minutes, then add the capsicum and all the sauces and vinegar and sauté it for 5 minutes, then add the deep fried panner, a little salt if necessary and pepper mix well and its ready to serve.

While marinating the paneer you can add the sauce if you wish.
You can also make it chilly panner gravy buy just mixing some corn flour and water and adding it in the dry dish before adding the panner and simmer it for 2 minutes and by adding the fried panner it become chilly panner gravy.

Okra/Bindi Kurkure or fry

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Bindi is my DH’s one of favorite vegetables, anything I make using Okra he will eat without any fuss. This is my amma’s recipe. I who does not like bindi will eat it when made this way. It’s yummy but adds calories, so let’s get to the recipe.

Basic Information:
Preparation Time: 15 minutes                                                                                                       Idle time: ½ an hour
Cooking Time: 25 to 30 minutes
makes: 2 to 3 servings


500gms Bindi /Okra (cute it into thin strips)

2 tspn gram flour/besan flour

1 tspn chat masala

1 tspn chilly powder

1 tspn lemon juice

Salt to taste

¼ tspn turmeric

Veg oil for deep frying

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How to make

In a bowl take the thin strips of bindi add all the ingredients except oil and mix well. While mixing gently mix so that the okra so that the okra does not break, just gently mix it and coat the ingredients well and let it rest for some time, it’s like marinating the bindi. Then once the oil is hot deep fry the okra until golden brown and it’s ready to serve.


The taste is better and good if bindi rest for sometime before frying.

IF the marinated okra stays over night and then if you fry it, it tastes better