Crispy Bread Bonda

Even after i finished my portion, my mouth is watering as i am describing this beauty.When you take first bite, you can listen the crunch and feel the softness inside yummilicious...  These goodies take time and lengthy process, but it all worths when your family says its yummy and  table is cleaned after breakfast :) ..he he..
This is one of my favourite breakfast which my mom cooks on special occasions or on sundays. Mom used to stuff many more veggies inside the bonda and we used to call it crispy balls. I am stuffing the simplest, you can add more veggies or have any of your favourite stuffings in the bread.

Bonda's are the famous snack or breakfast recipe from india. Bonda have both sweet and savoury versions. General process of making a bonda is, any stuffing dipped in gram/chickpea flour batter and deep fried in oil. Twist here is that, we use the bread instead of batter which make whole lot of difference to our regulars.

Recently my hubby brought a frying machine and this is the first recipe i tried in that. Such a amazing machine is that. We just need to set the temperature, pour oil in it and rest it will take care. The machine is switched off/on when the temperature is reached, so there is no need to worry about the uneven temperature.  Drop the things to be fried in the mesh and just lift the mesh once its done.

Level: Easy Moderate
Total time: 1 hr
Cooking technique : Deep Frying
Makes: 10-12


Bread Slices : 10-12
Potato: 200 gm
Carrot: 50 gm
Chilli Powder: 2 teaspoons (to taste)
Chat Masala: 1/2 teaspoon
Chopped Coriander: 2 tablespoon
Salt: to taste
Oil - for frying


  • Pressure cook the potatoes to 3 whistles. Once cooled remove the skin and mash them.
  • Clean the carrots and grate them with big hole side.
  • Chop off crusty sides of the bread and set a side.
  • Bread Crumbs: Take the crusty sides of the bread and blend it to form powder and set a side.

Mix all the ingredients except oil and make small ball out of the mixture.
  • Take a wide bowl/plate and fill the water. Dip one side of the bread and squeeze out the water (keep the bread piece in between the palms and press hard).Now dip the other side of the bread piece and squeeze out the water completely.
  • Keep the ball on the center of the bread and fold all sides to form ball and gently press and turn around to make a perfect ball.
  • Roll the ball in the bread crumbs and press gently(crumbs get stick).Keep a side all the balls.
  • Heat the oil on medium heat, drop the balls gently and fry till golden brown on all sides.
  • Serve hot with any chutney/tomato sauce or you can have as it is.

Don't mash the potatoes to fine paste, it should be crumbly structure.

Wanna try....let set go....

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Beetroot Pakoda/Pakora /Bajji

Pakoda/pakora is one of famous snack served at tea time, and  are eaten frequently during cold and rainy weather. There are  many variations to pakodas, they are made with palak, onions, paneer, chicken, Chillies and many more.
In south india pakoras are known as bajji. Back home my mom usually prepare onion bajji for dahi kadhi (yogurt gravy), and mirchi bajji (stuffed chilli) is my all time favourite. At my inlaws place onion bajji is served with uggani (puffed rice breakfast).

Coming back to the recipe, it's one of the ways to include beets. These pakoras are little on sweeter side and reddish pink colour and are best for kids and adults who are fussy about having beets. And are best served with tangy tamarind chutney or tomato ketchup.
You may also love to try Beetroot Dosa for a change ...
Beetroot Dosa

Level: Easy Moderate
Prep time: 10 mins
Cooking time: 20 mins

Serves: 2-4

Beetroot - 2 medium size
Onion - 1 medium
Chickpea flour (besan) - 4 tablespoon (1/4 cup) 
Rice flour - 2 tablespoon
Baking sode - a pinch (optional)
Chilli powder  - 1 teaspoon or  to taste
Ajwain(carom seeds) - 1/4 teaspoon
Ginger garlic paste - 1 tablespoon
Curry leaves - few
Salt to taste
Oil - for frying

  • Grate the beetroots finely and chop the onion.
  • In a bowl add grated beetroot, onions and rest of the ingredients except oil.Don't add water as beets wills have it.(fig 1)
  • The batter should be thick, if you feel its dry then sprinkle little water.
  • Heat oil on medium heat. Drop a small piece of batter, if it sizzles and comes up (fig 2),then drop small ball batter using spoon or hand.
  • Stir in between as to fry evenly on both sides.
  • In fig 3 you can see the difference between fried and new batter dropped.
  • Once done take off on to the tissue paper.
  • Serve with tamarind chutney or sauce or you can have just like that.

  • Once you make the batter don't let it sit for long, as onion will loose out water.
  • Batter should be thick and not running. If it is runny then add more chickpea flour.
  • If the oil is too hot then pakoras will turn its colour very fast and uncooked inside, if the oil is not hot enough then pakoras will cook slowly and absorbs lot of oil. Always cook on medium heat.

Try this healthy snack and leave a comment how it turned out.
Happy cooking ....
Here are few snacks you would love to try
Oats Spinach Pakoda

Lauki Ki Puri

Eggless Whole Wheat Ragi Cake

Madeira Loaf Cake

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Mint Ginger Chaach

Hurry spring has started officially, days are bigger with sunny intervals and temperature has raised. So no more layer clothing. When i was peeking outside the window today i could find the spring birds in the park, i known they are getting back home from their winter holidays :) . 

 Coming back to today's recipe Chaach is a another version of salted lassi, where the consistency of chaach is not as thick as lassi. I mean there is more water content compared to lassi. Lassi/chaach is most common beverage in indian household and taken at any time of the day. Both Chaach and lassi are the best coolants in hot summer days.  
Original chaach is a combination of salt,yogurt and water but the touch of ginger and mint makes a huge difference. 

Level: Easy
Prep time: 5 mins
Cooking time: 0 mins

Makes : 2 glasses

Yogurt - 1 cup
Chilled Water - 1 cup
Cumin Powder (zeera) - 1/8th teaspoon
Mint leaves - 5 in number (to taste)
Black salt (kala namak)  - 1/4th teaspoon (optional)
Salt - to taste
Ginger - 1/4 inch length
Crushed ice (optional)

  • Blend all ingredients except ice and strain the liquid into the serving glasses
  • Add crushed ice and serve.


      • Instead of ginger root, you can add ginger powder (1/4th teaspoon).
      • If you are not fond of mint or ginger taste then simply skip then it will be basic chaach.
      Mango Lassi
      Carrot Cake Smoothie
      Persimmon Lassi
      Tricolor Smoothie

      My home grown Mint Plant
      My home grown Mint Plant

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      Caramel Custard | How to make Caramel Custard Recipe | Flavour Diary

      Caramel Custard is a french dessert, which is popular in many parts of the world too. While i was working in india, I tasted this yummy delicious dessert in a restaurant at team lunch. I loved the caramel taste and the silky texture and from then on i was planning to make this recipe at home, but never got a chance to do. Few months back when my in-laws came to visit us i tried this and it turned so yummy that plate was cleaned at one go. This time, i made it for a get together as it is easily  made.

      Come lets start baking it ...... 

      Level: Easy
      Prep time: 20 mins
      Cooking time: 30 mins

      Cooking technique : Water Bath
      Serves: 4

      Recipe adapted from here


      For caramel:
      Sugar - 1/3 cup (75gm)
      Water - 2 tablespoon
      For Custard:
      Eggs - 3 large
      Sugar - Approx 1/2 cup (100gm)
      Milk - 2 cups (500 ml)
      Vanilla extract - 1 teaspoon
      A pinch of Salt


       Step 1:For caramel, in a pan add sugar and water. Cook on medium heat, stirring constantly with a wooden Spoon. When the sugar is completely dissolved, bring it to a boil without stirring until the colour turns into dark caramel brown. (Fig 1) Quickly pour the caramel into baking tin and set aside.
      Caramel Custard Fig 1

      Step 2: In a sauce pan, bring milk to boil and then let it cool for 10 minutes.In a bowl, break in the eggs and add vanilla extract, salt, and sugar. And whisk until it is yellowish white.Then strain the milk through a fine sieve onto egg mixture in the bowl, stirring constantly. 
      Caramel Custard Fig 2
      Step 3: Fill the tin with egg,milk mixture and arrange it in big tray. Then pour boiling water carefully into the tray, halfway up the sides of baking tin.Bake at 340 degrees F (170C) for 30 minutes, or until the custard is set. (Fig 3)
      Caramel Custard Fig 3

      Step 4: Now remove the tin from the tray and let it cool completely. Then refrigerate.Run knife around the edges. Place a dish on top of the tin and turn upside down.

      Be careful while pouring the caramel into the tin, as it is tooo hot.


      • Always make your tin/s warm, so that it won't crack when you pour the caramel.
      • Turning out larger dishes requires an extra care, as the custard easily splits (you can see in my pic).But it taste as delicious as it has to be.You can pour in small tins (ramekins) for individual portions, baking time may vary.
      • We can even make on stove top, follow all the steps instead of tray take pressure cooker or big pan so that tin should fit in. For pressure cooker don't keep the whistle.

      Bon appetit  :)

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      Instant Jalebi | How to make Jalebi Recipe | Flavour Diary

      instant jalebi

      Jalebi's are one of the popular indian sweet/dessert . These are deep fried and soaked in sugar syrup, When it is perfectly soaked, these spiral tunnels are filled with sugar syrup. When ever you take a bite you will have a crunch with moistness. You can have it as it is or dip in warm milk. Sooo yum ( mouth is getting watery) . 

      Memories of this delicious dish as a kid are many but one among those is, when my dad  get these to home, i used to gobbled up 250gm at one shot.. crazy isn't it hehe... Even now  i do this hehe.... Let's get cooking these yummilicious spirals.

      Level: Easy Moderate
      Prep time: 5 mins + 30mins (resting)
      Cooking time: 35 mins

      Makes : 15-20

      All purpose flour (maida) - 1 cup (120 gms)
      Corn Flour - 2 teaspoon
      Instant Dry yeast - 1 teaspoon
      Yogurt (curd) - 1 tablespoon
      Oil - 1 teaspoon
      Sugar - 1 teaspoon
      Warm water - 3/4 cup (160 ml)

      For Sugar Syrup 
      Sugar - 1 Cup (200 gm)
      Water - 1 Cup (240 ml)
       Lemon juice - 1/2 teaspoon
      Cardamom pods - 3 crushed
      Pinch of Saffron
      orange colour as required

      • In a bowl mix 1tsp sugar, yeast and warm water and set aside for 15 mins. After 15 mins yeast will ferment ( it will smell differently) (fig 1).
      •  Mix rest of the jalebi ingredients in yeast bowl. Make sure there are no lumps cover and rest for another 15 mins.
      • While the batter is resting, make the sugar syrup. In a pan add sugar, water, saffron, colour and cardamon pods and cook for 15 mins on medium heat until one string consistency. Add lemon juice. 
      • Heat oil in a pan for frying jalebi's. Mix the batter well and pour it in ketchup bottle or a ziplock bag with small hole.
      • Oil should be on medium heat, When you drop little batter it should slowly float up. Pour the batter in spiral motion and a line in between (So that the jalebi will be sticked as one (fig 2)).You should be able to see the shape while you pour the batter once done, jalebi should float up. That is the right temperature to fry. (fig 3)
      • Fry till light brown on both sides and directly dip in the sugar syrup for a minute. Dip on both sides.


          • If oil is too hot then the jalebi's will splatter away while dropping the batter in the oil and if oil is cool then the jalebi's will not float to top and absorbs lot of oil.
          • Sugar syrup should be warm or little hot.

          instant jalebi

          Practice makes these beauty more tastier.

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          Palak Gosht ( Spinach with Lamb)

          Todays post is beautiful green dish which is a packed with vitamins, minerals, iron and proteins.This is flavoured elegantly with spice powders and whole spices.
          Spinach is good for both children's and adults. And is highly recommended by doctors for anaemic patents and pregnant ladies. So why not include this in curries, pastas and salads.

          Palak gosht is very easy to make and tastes great with parathas, naan and even plain rice. Bright green is from blanching the Spinach. This blanched spinach is used in popular dishes like Palak Paneer (spinach with cottage cheese) which is vegetarian version.

          Level: Easy
          Prep time: 10 mins
          Cooking time: 35 mins

          Serves: 2-4

          Onion - 1 medium finely chopped (approx 100gm)
          Lamb/mutton  - 200 gm
          Baby Spinach - 200 gm
          Oil - 5 tablespoon (1/4 cup + 1 tablespoon) 
          Ginger garlic paste - 1 tablespoon
          Coriander powder (dhaniya powder) - 1 teaspoon
          Red chilli powder - 1 teaspoon
          Green Chillies - 2 
          Cumin (zeera) - 1/2 teaspoon
          Cardamom pods (elachi) - 2
          Cinnamon stick - 1/2 inch
          Salt to taste
          Turmeric - 1/8 teaspoon (1 pinch)
          Garam masala powder - 1 teaspoon
          Coriander leaves for Garnish

          • In pressure cooker add all ingredients except Spinach,garam masala powder and coriander leaves. Add 1 cup water and pressure cook for 3 -4 whistles.
          • After releasing the pressure, dry the water from the gravy on high heat for 5 mins.

          • While the lamb is cooking blanch spinach. 
            • Blanching spinach : In a pan add water and cleaned spinach and boil for 5 minutes on medium high heat.Drain hot water and immediately rinse the spinach in cold water.
          • Drain out the cold water and blend spinach for 10 sec (not finely).
          • Once the lamb is cooked add spinach and garam masala powder to it and cook for approximately 20 mins on medium high heat. Cook until desired consistency or until oil leaves sides.
          • If you like some tanginess to the gravy then add to 1 tablespoon of tomato puree along with spinach puree.
          • You can even frozen spinach, but it has to be thawed and then boiled it for 10-15 mins.
          • Be careful the gravy will splatter a lot so please do use a high vessel after you add spinach. (I used the same pressure cooker)

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