nammane oota thindi

brahmaNa: bhOjana (bahu jana?) priyaha


Came across a basic recipe somewhere and added some other ingredients to my likes. We have tried this out for about 4 times. The taste and its stay-abouts have been improved ever since.  It was a little raw the first time and turned out much better yesterday. It is a Persian delicacy originally, and I customized it further with other ingredients. Best part is , the house keeps the aroma for a few days after making this delicacy, just like baking bread or a pizza.


  • Rice flour   – 3cups
  • Sugar – 1.5 cups
  • Rose water or/and fresh rose petals – 1 cup
  • Saffron – about 20 strands
  • Elaichi (cardamoms)  – 3 elaichis powdered
  • Dry fruits – crushed almonds and cashews
  • Butter – 1.5 cups
  • Oil – half a cup
  • Water – 1.5 cups


  • Vessel for sugar syrup.
  • A thick bottom larger vessel for flour.
  • Wooden scoop


Preparation steps:

  1. Make a sugar syrup – Pour water, sugar, rose water and saffron in bowl and boil till sugar melts
  2. On another stove, Place a thicker vessel to melt butter, pour oil and let it heat up.
  3. When the oil/butter is hot and melted, pour one half of crushed nuts, stir a bit, pour the rice flour and keep stirring for about 10-15 minutes till it turns into a thick paste. (“keep stirring”)
  4. Now the interesting part – be careful and don’t hurt yourself at this step – “pour the hot sugar syrup into the flour and keep stirring. Pouring hot sugar syrup over flour makes the mix steam up. Just be careful and stay away from the steam as much as possible, and still keep stirring.
  5. Keep stirring the mix for another 15-20 minutes while it turns from lighter color tending towards darker yellow or a brown tinge. (Color also depends on the color of the sugar as well, so watch out for lighter to darker color trend)
  6. Prepare a plate with a layer of ghee or butter.
  7. Pour the hot mix to this plate,tap flatten the content on the plate. Design/decorate with spoon as you desire. sprinkle the remaining crushed nuts over.
  8. Let it cool down to the room temperature and serve.

It feels sooo good to take a bite and that melts into the throat. you will feel this to be tempting to keep eating it until you empty out the plate. Trust me, Try it out.


December 26, 2016 Posted by | Foods and Recipes, Sweets | Leave a comment

TomChAp salad

Two nights ago, I thought it was too late for me to eat cooked dinner, so quickly made something and asked my girls to give a name. A few names came up, and the best was “TomChAp Salad” .

I looked puzzled, and asked where did Tom and Chap come from. They said, you see Tomato, Channa (soaked and microwave fried garbanzo beans) and microwave Apple cuts as main ingredients and that make it up. I had umpteen other ingredients added of course.

It was a nice light dinner for the night. natural protein, natural sugar, natural fiber, natural carbs and some colors rich food for dinner and feels lighter too .

Image may contain: food

To make this, just kept the thoughts spontaneous and added the ingredients i wanted.

  1. One Tomato – sliced
  2. Half apple – sliced to thin pieces, kept it in microwave for 1 minute
  3. Chana (Garbanzo beans) – soaked for a day (it was not planned, but was on kitchen counter, and i picked a handful) , microwave in a ceramic bowl/plate for 2 minutes – it becomes a bit crispy.
  4. Spicy mixture (had some on the counter)
  5. Raw Almonds – a handful.
  6. Chilli powder – a pinch
  7. Salt – if you wanted for taste – not required otherwise.


  • Arrange Tomato slices on a plate
  • Put a handful of microwaved garbanzos
  • add a handful of raw almonds,
  • add microwaved apple slices
  • sprinkle a pinch of chilli powder ( or according to taste)
  • a bit of salt and the mixture.

Feel free to be creative and more ingredients – viz., cilantro (cut) , chaat masaala powder, amchur powder, and so on.

Enjoy a plate for dinner – it is lighter and feels lighter though has required protein, natural sugars, and some carbs.



December 21, 2016 Posted by | Dinner, Foods and Recipes, Salads | Leave a comment

Oats n’ Fruits again, but with new additions explored :)



May 22, 2011 Posted by | Breakfast, Foods and Recipes | | Leave a comment

kOsambari – raw Cucumber salad



Ingredients and method:

green gram dal (lentils) – 2 cups
green chillies – (cut – 1 teaspoon)
ginger – shredded (1 teaspoon)
mustard, cumin seeds, etc for tadka
lemon – medium half
coriander leaves – nicely cut.
shredded fresh coconut – 2 tblpoons
salt – according to taste

soak the lentils for 3 to 4 hours
cut cucumber into small slices
Prepare tadka – place a skillet on stove / cooking range. drop a tblspoon of Olive oil. let it heat up. put few seeds of mustard seeds and cumin seeds upon mustards start split up.
add cut green chillies and fry few minutes
add some Hing (asafoetida) – a pinch for flavor.

image image

now drain out all the water from soaked dal. add cut cucumber into the bowl containing dal. add the tadka into it. add shredded Ginger.  No,  heating / boiling dal and cucumber is not required. add a pinch of salt according to your taste. mix well. top it off with cut coriander leaves and squeeze the lemon.

Serve by itself or with the meals.

February 23, 2011 Posted by | Foods and Recipes, Salads | | Leave a comment

Quick fresh breakfast – Apple n’ Oats

i was recommended not to eat Apple as it increases Vaatha / Pittha (as in ayurvedic) combination. In my recent visit to the doctor, i asked if i can eat apple. He said, if I am so much to eat apple, eat it cooked. Well, i have heard of apple pie, cakes, etc… but i don’t enough time to make those. He recommended an easy one, and I customized it further to my taste 🙂

A quick bite in the morning – perhaps thats the amount of time most of us be able to find on busy days. Instead of hitting those restaurants to grab some junk Chips and high calorie burgers… and even compared to Oily Dosa or curries, though in the name of Vegetables we take lots of oily calories, and most nutrients would have evaporated in FULLY  cooked vegetable curries anyway…

I prepared it this morning and pretty much ate that for my brunch today. It was delicious, yummy and filling too… Here is how it goes


Apple #1 (medium to large sized)
almonds – about 6 to 10 (literally, a handful)
rolled oats – 4 to 5 tbl spoons
Honey – 2 tbl spoons
Jaggery – 1 tbl spoon (if available)
Banana – 1
Cardamom – 1 (for added flavor)


Cut the Apple into pieces (cubes?) –really, doesn’t matter but cut into smaller pieces and lay them on a ceramic plate. If you choose, you may prepare in a microwave oven bowl too, i just chose a plate.
spread the oats on top of the apple pieces.
cut the banana into pieces as well and spread the cut banana on top of oats.
Now, pour / spread Honey and / or Jaggery.
and sprinkle powdered cardamom for additional flavor

Place it in the Microwave oven or a conventional oven at 250 deg. I used a microwave oven and kept it for about 4 to 6 minutes with occasional check and stir for each 2 minute interval. Just look for Oats being mixed / cooked well. Oats absorbs the moisture from Apples at the bottom and the banana at the top, and hence becomes softer.

Apple becomes so soft, and I have heard, heated apples would reduce the vaatha  in your body. Banana would have completely melted and mixed into the powdered/rolled oats.

now take out the plate from the oven, and add more almonds or any kind of nuts you like, it gives a cruncy feeling when you eat.

Relish when it is warm. It tastes  better when it is warm of course.



Oats, Apples and Banana: they all add Fiber to your body
These are not cooked and the nutrients stay.
as fresh fruits do not add required calories, perhaps Almonds would cover that.
Honey replaces the artificial Sugar, and hence less calories. Although do watch out for the amount of Honey, use less.


You’ve got to try it out… 🙂

Actually, it turned out awesome.. much much better than the McDonalds Apple Pie. 🙂

December 13, 2010 Posted by | Breakfast, Foods and Recipes, Sweets | , , , | Leave a comment

Baked Pakoras n’ Khadi

We often prepare pakoras deep fried in oil. This time around we wanted to try an alternate way. Still with the same ingredients and process for pakoras but baked in oven instead of deep frying in oil. Additionally, made Khadi to go with.


To prepare pakoras:

Besan – chick peas flour – 1cups
Rice flour – 1/4th cup
Onion – 1 small/medium – chopped into small pieces
spring onions – (optional) – 2 to 3
green chilli – 1 or two
cilantro (kotthambari soppu / ) – 3 or 4 strands
curry leaves – 2 or 3 leaves
salt – as required (optional)
Red chilli powder – 1 tsp
Jeera – 1 tsp
asafoetida (hing) – a pinch
Olive Oil (optional) – 1 tblspoon
water – 1 cup or a little more


Chop Onion, green chillies, cilantro, curry leaves into small pieces. you may choose to add any other vegetables like potatoes, beans, peas, etc
Mix flour, chopped vegetables, salt, hing, jeera, red chilli powder, olive oil together in a bowl. Add water a little at a time till you get to a consistency of paste – not too watery and not to think either – but paste consistency towards the thicker side would be ideal.

Get a oven tray (either non-stick metal  or made of aluminum foil), spray/smear a little oil / butter around the sides. scoup the batter into the tray.

Pre-heat oven to 400 deg F. place the tray for about 30 to 40 minutes or till pakoras get golden brown. you may have to turn them around to ensure they are baked on both sides. Attached snapshot shows two on right side turned upside down.

while pakoras being baked, start preparing for Khadi.

To Prepare Khadi:

Yogurt – 1 to 2 cups
besan – chick peas flour – a quarter cup
turmeric – half tsp
mustard seeds – 1 tsp
jeera – 1 tsp
red chilli powder – a pinch
salt – as required (optional)
cilantro – 3 strands
curry leaves – 2 to 3
olive oil – 1 teaspoon


pour a cup of plain yogurt in a bowl. add a pinch of red chilli powder, a half tsp of turmeric powder, besan flour, salt (optional) and mix well. Prepare a tadka in another bowl. To prepare tadka, place a skillet / bowl on cooking range on a medium flame, pour a tsp of olive oil and allow it to heat up. add a tsp of mustard seeds and wait for it to sizzle. add a tsp of dal (chana + urad), chopped chili if rquired, and curry leaves. add a pinch of hing (asafoetida) for flavor, and a teaspoon of jeera. now add the yogurt mix that was prepared in another bowl into tadka vessel. allow it to warm up for few minutes on a low/medium flame. and keep it aside. garnish with chopped cilantro, curry leaves, grated ginger, if you prefer.

Check the pakoras in oven, intermittently so it doesn’t get charred.

once ready, serve warm – put a pakora in a bowl and add khadi (yogurt prepared above).


Pakoras turned out crisp and it was a great combination to eat ‘em with khadi. the only drawback was it took a little longer in oven compared to what it would have taken if deep fried in oil on stove top 🙂

Any suggestions? please write your comment below 🙂

February 8, 2010 Posted by | Chaat, Foods and Recipes, Yogurt | , | Leave a comment

stuffed bOti (papadam)

One of the snack items I enjoyed as a kid in Bangalore was bOti (ಬೋಟಿ). Either we used buy these prepared ones at the store or get the raw ones and fry ‘em at home. It used to be a lot of fun stacking them on our fingers and eat one at a time. And obviously one round of 10 (for 10 fingers) would not be enough, so we would go buy again and again. It was fun.

We noticed these raw ones at local stores near by so being nostalgic, wanted try them out again. Initially, we used to fry them in Oil, but imagethen a few days ago, just realized of making something different with these bOti (ಬೋಟಿ). Off late we fry them in microwave instead of deep oil and it turns out great and also quick enough that we don’t have to have a mess with oil, skillet etc.



raw bOti (i don’t know the English term, but you find these in Asian Indian stores in Papad section.
tomato ketchup
boiled smashed Potato  – 1 cup
frozen Peas – 1/4 cup
curry powder – 1 teaspoon

Prepare Stuffing:
Heat the skillet on a stove on a medium flame, put a spoon of olive oil, and a pinch of jeera. now add mashed potato and frozen peas and top it off with a tspn of curry powder, and cook for about 5 to 10 minutes.

Prepare / microwave raw bOti in microwave – we usually arrange them on a paper/ceramic plate and place in microwave for about a minute. you may choose to deep fry in oil if you choose to, but it is not required.

take ‘em out of the microwave, and fill in the prepared potato stuffing in bOti. Serve with Ketchup or with date/tamarind chutney (available in grocery stores in chaat section) if you have it.

i am not sure about adults, but Kids love it the most, well, I love it too 🙂

December 25, 2009 Posted by | Foods and Recipes | | Leave a comment

Salad #5: Quick Cucumber salad to my 4yr old


One evening, L and I thought of prep’ing a salad for us, but our 4yr imageold, being a picky eater, doesn’t eat all the vegetables. And a handful of vegetables being Cucumber, Tomato, carrots, and couple of others.

So here is a quick salad we made for her. and it excited her more because of the shapes and easier to get some vegetables to her body. 🙂

picture describes pretty much what’s required and what was done.
potato Chips

cut Cucumber and Tomato into thin slices and make the shapes you would want, in our case we tried the petals of a flower. Arrange the sliced pieces in circle. Place a last piece of tomato at the center, sprinkle some Almond cuts and Cashews. Place one Potato chip at the center. She being fond of potato chips it made a difference. 🙂  She also added ketchup on top of it – she loves ketchup.


December 20, 2009 Posted by | Foods and Recipes, Salads | , | Leave a comment

Salad #4: Cucumber salad

we tried this salad over the week end, and turned out well.


Cucumber – 2 (chopped)  (approx 63cents)
Tomatoes – 1 (chopped)  (~ 5 cents)
onion – (small to medium) – 1 chopped (~ 5cents)
Jalapeño chili – 1 (sliced)  (~2 cents)
bell pepper (green) – half  – chopped (~40cents)
bell pepper (other colors – yellow, orange, red) (optional, but adds better taste) we didn’t these in picture above
carrot – 1 (chopped/sliced) (~6 cents)
black pepper powder – 1 teaspoon
if you have any dressing (italian, ranch, …) according to your taste, it might add a good flavor and taste. 

Mix all the vegetables in a bowl. Add the dressing if you choose to and mix them well. Refrigerate if you like the salad to be cold or warm it up a little bit in microwave if you choose it to be a bit warm. I tried warm, and it was good. add some crushed ginger as well. Add a teaspoon of olive oil if you would like.

scoop the salad into a plate. sprinkle a tea spoon of black pepper powder across. garnish with sliced almonds, pitted dates, chopped coriander. place this plate (if microwave’ble) in a microwave for a minute to warm this up if you wanted it to be warm. Add tomato ketchup if you would like. Salt to taste. No we didn’t add salt on our plates 🙂

Turn out:
it turned out very tasty. I ate this for evening snack, dinner and a breakfast. Cost for ingredients above was below $1.50 and that served for 3 times.

September 8, 2009 Posted by | Foods and Recipes | | Leave a comment

snack: khara puri – spiced puffed rice

This is one of the snack items we used to munch on over the evening cup of coffee or after dinner. It also goes with some of the other dishes like rava upma, etc…


puffed rice 3 cups
curry leaves – 10-15 leaves
split chick peas – half a cup
peanuts 2 teaspoons
mustard seeds – .5 (half) teaspoon
asafoetida (hing) – one pinch
salt – to taste
turmeric powder – .5 (half) teaspoon
red chilli powder = 1 teaspoon
dried red chillies – 5 chilies

place a skillet on a stove. pour a teaspoon of olive oil and heat. put peanuts for tadka and wait till it splitters up. put some jeera (if required) and add peanuts, red chillies and curry leaves. wait till curry leaves get a little crisp and not leave till the peanuts and red chillies to turn black. add a pinch of hing and turmeric. add split chick peas (dalia) (hurigadale in kannada), red chili powder and stir the content. Now add puffed rice and mix all the ingredients on a low flame. leave it for 5 to 10 minutes with occasional mix/stirring up and take it out of the stove (turn off the stove too 🙂 )

you may also add sev if you choose to, it gives a better flavor and crispiness to eat.

September 6, 2009 Posted by | Chaat, Foods and Recipes | | Leave a comment