Tag Archives: Breakfast

Dudhi and Chana Dal Bhaji

Dudhi and Chana Dal Bhaji

Dudhi and Chana Dal bhaji

(White pumpkin & split chick peas vegetable)

We love this vegetable gravy. Only turmeric powder is added as a spice in addition to the fresh ingredients. So even though it is cooked with minimum spices yet turns out delicious, light & nutritious.


  • 1 cup chana dal
  • 1 medium pumpkin
  • 2 medium onions, chopped
  • 2 green chillies, chopped
  • 2 lakes garlic, sliced
  • 2 medium tomatoes, chopped
  • 1 tsp. turmeric powder
  • 1 tsp. salt or to taste
  • 2 tbsp. oil
  • 2 tbsp. chopped coriander leaves to garnish.


  1. Wash and boil the dal in 2 cups water. 
  2. Peel the pumpkin, cut into cubes, wash and drain. 
  3. When the dal is half cooked add the pumpkin cubes and salt and cook till dal and pumpkin are tender.  Don’t overcook the dal, should be tender yet whole.
  4. Set aside.
  5. Take another vessel and add oil. 
  6. When hot add the chopped onion and garlic and green chillies. 
  7. Fry till onion is translucent
  8. Then add the chopped tomatoes and cook till tomatoes are soft. 
  9. Add turmeric powder, mix and add the cooked dal and pumpkin, sufficient water for gravy and bring to boil. 
  10. Lower flame and simmer for 10 minutes or till oil surfaces. 
  11. Adjust seasoning and add the chopped coriander leaves, mix.
  12. Serve hot with any Indian bread or steamed rice.

Sweet beaten rice Godd Fov

Sweet beaten rice (flat sweet poha) / Godd Fov

No cook breakfast or teatime snack.  Comes together in minutes (if you have all ingredients to hand).  Delicious, satisfying and healthy.   My mother made this often as a teatime snack, when we returned from school.  When was the last time you had Godd Fov?


  • 3 to 4 cups thin (beaten/flattened) rice (Fov)
  • 1 cup grated jaggery
  • 1 cup grated coconut
  • ½ tsp. cardamom powder
  • 2 tbsp. milk/water/coconut water


  1. Clean the flattened rice (fov/poha) for any dirt, etc.  Do not wash.  Pick any husk or impurities, if any. Usually the packaged beaten rice (good brands) will be quite clean.
  2. Add the jaggery, coconut, cardamom powder and mix all ingredients. 
  3. Add the milk or water to moisten the mixture a little bit and mix well with fingers. 
  4. Leave aside for 10 minutes. 
  5. Serve with tea or coffee for breakfast or a teatime evening snack.

Mooli Rotis

Mooli Ki roti

These are not the usual Mooli Parathas but more like theplas, usually served at mealtimes but can be enjoyed for breakfast or as a teatime snack with a hot cup of tea or coffee.


  • 2 cups grated raddish
  • 4 cups wheat flour
  • 2 tsp. ginger-garlic paste
  • 2 tsp chilli powder
  • 1 tsp. ajwain
  • Salt to taste
  • 2 tbsp. oil
  • Ghee for smearing the rotis


  1. Peel, clean and wash the mooli (raddish).
  2. Mix all the above and and knead to a soft dough. 
  3. Divide into equal portions (about 15 to 18) and roll into a circle as thin as possible dusting some flour to prevent it sticking.
  4. Cook the roti to a golden brown on a hot griddle (tava) on both sides applying some ghee on both sides. 
  5. Serve hot with lunch or dinner or for breakfast with yogurt, pickle.

Cooking with drumstick leaves

Enjoy healthy and nutritious drumstick leaves, popularly known as ‘Moringa leaves’ which are a powerhouse of nutrition. There are several ways to cook drumstick leaves some of which are herebelow. We used to have plenty of the drumstick trees around our houses and don’t think our mothers ever had to purchase drumsticks or the leaves for cooking.

As they are currently available in the market decided to make a few dishes and post recipes.

  1. Drumstick Leaves Adai
Drumstick Leaves Adai

2. Drumstick Leaves & Potato Bhaji

Drumstick Leaves & Potato Bhaji

3. Drumstick Leaves Tel Piyav

Drumstick Leaves Tel Piyav

Ponsa Muddo

These cakes are usually steamed in teak leaves, which impart a unique fragrance and reddish color to the cake. In the absence of teak leaves here, I have used banana leaves but would surely use teak leaves whenever I can get some and re-post the pictures. Canned jackfruit has been used in this recipe.

Ponsache Patoleo – Jackfruit cakes steamed in banana leaves (Pelakai da ghatti in Tulu)

Ponsa Muddo

  • Servings: 6-8
  • Difficulty: Average
  • Print

  • 2 cups Jackfruit, chopped
  • 2 cups  white rice (or rice rava)
  • ¼ cup coconut
  • Jaggery 1/4 cup, or as required (may be omitted if jackfruit is extra sweet)
  • Salt to taste.
  • 8 Teak leaves (or 5 to 6 banana leaves cut into  medium sized pieces)
  1. Wash and soak rice for 4 to 6 hours or overnight.
  2. Grind along with jackfruit, coconut and jaggery to a very thick paste using very little water. Add salt.
  3. If using rice rava, soak for 15 minutes. Grind the jackfruit, coconut, jaggery to a paste and mix  with the rava.
  4. Place 2 ladles (or more depending on the size of the leaf) and fold into  a packet and place in steamer, seam side down and steam for 30 minutes.  Cooking time would vary according to size and thickness of the jackfruit cake.
  5. Remove and cut into pieces, if cakes are large.
  6. Serve for breakfast or as tea-time snack.  Also goes well with curries on festival menus.

Bread Pudding

Bread Pudding

A delicious and satisfying dessert or teatime-snack!

Bread Pudding


  • 4 slices bread
  • 4 cups milk
  • 8 tbsp. sugar, or to taste
  • 4 eggs
  • 2 tbsp. raisins/sultanas (optional)
  • 1 tsp. vanilla essence (or nutmeg or cardamom powder)
  • Pinch of salt, optional
  • ¼ cup (or 2 tbsp.) sugar, for caramel
  • (Place sugar in a pan on low flame and heat till the sugar melts and turns golden brown)


  1. Place milk on heat, add the sugar, stir to dissolve and bring to a boil. Switch off.
  2. Break the bread into small pieces, add to the hot milk.
  3. When cool add the eggs and beat the mixture well or transfer to a blender and blend till smooth.  Add vanilla essence and raisins.
  4. Take a medium cake tin and coat with caramel.  Add the bread mixture and steam or bake on medium low heat till done, approx.. one hour.
  5. To test if the pudding is done, insert a knife in the center and if it comes out clean the pudding is ready.
  6. If baking, add water to a tray and place the pudding dish in the water bath and bake on low for an hour or so


Sheera – Sooji Halwa


  • 1 cup Rawa
  • 1/2 cup Sugar
  • 1/4 cup Ghee
  • 4 cups hot water
  • Few drops yellow color
  • 1/4 cup Almonds and pistas (for garnish)
  • 2 tbsp. cashewnuts
  • 2 tbsp. Raisins
  • 1/4 tsp.Cardamom powder (optional)
  1. Slice the almonds and pistas. Clean the raisins, removing stems if any.
  2. Heat ghee in a kadai and fry the raisins till they swell.  Remove and set aside. Fry the cashewnuts lightly and remove.
  3. Add the rawa to the kadai and fry on medium low flame till it turns light brown and you get a nice aroma. Takes about 15 to 20 minutes. You can fry it longer if you prefer it nice and brown. Do not fry on high flame or the rawa will get burnt ruining the sheera.
  4. Add the hot water and stir quickly to avoid lumps being formed.
  5. Add the saffron and stir and mix well. When the rawa thickens add the sugar and mix till dissolved.
  6. Then add the nuts and raisins. Keep stirring till it begins to leave the sides of the kadai and forms a ball.
  7. Put into bowls and press lightly and turn out onto a serving plate. Garnish with nuts and serve hot.
  8. Avoided saffron (kesar), but intend to make kesari baath soon, going all out with the ghee and sugar in equal quantities to the rava!!

And the Kesari Baath is now published do check it out!


Menu Plan for Lactating Mothers
Menu Plan for Lactating Mothers

Menu V

Typical daily diet for lactating mothers, to be followed for atleast one month after delivery.

A constant dilemma usually faced is what to cook? and what to eat? and for women who have given birth many foods are restricted especially when breastfeeding their baby. Hence, the food choices get further narrowed down. This post is to alleviate some of the confusion as to the diet required to be followed by lactating mothers. Hopefully, these tips would also take away some of the stress in menu planning, faced by those caring for “mother and babe”.

Points to bear in mind:-

  1. Include more of nuts, fruit, vegetables in your diet.
  2. Meals should be light, freshly cooked and easily digestible. 
  3. Avoid packaged and processed foods, aerated drinks, alcohol and packaged juices. Fresh juices are preferable, include yogurt and buttermilk, if possible.
  4. Use only healthy fats like pure ghee, coconut oil, olive oil, sesame oil for cooking.
  5. Avoid heavily spiced food.
  6. Limit sweets and fried food.
  7. Avoid left-over food from previous day etc, as far as possible.
  8. Avoid Pork and Beef.
  9. Avoid Mackerels, Sardines, King Fish, Shrimps & Crabs, Shell-fish i.e. anything from the Crustaceans, shellfish, mollusks group.
  10. Avoid potatoes, brinjals, starchy food and pulses to avoid flatulence and indigestion which can affect the baby through the breast milk.

Daily Diet Plan Schedule is approximate and should be adjusted to suit your day. Most of the recipes are available on this site and can be accessed by clicking on the link. Additional options/recipes can be found in the book “Mais Recipes”.

Fenugreek/Ajwain (Carom seeds) tea 3 to 4 times a day or throughout the day instead of plain water.

To prepare Fenugreek Ajwain water : Add a teaspoon each of Fenugreek, Ajwain (Carom seeds), Cumin and Fennel (Badishep) seeds to one litre or 1.5 litres of water, bring to a boil, switch off flame, cover and let it infuse for 10 minutes. Strain and reserve, to be taken by the mother, preferably warm, throughout the day instead of normal water

On rising

Warm water or Ajwain/Fenugreek tea, 5 to 10 soaked almonds with 1 or 2 dates. (Pre-soak the almonds the previous night, next morning peel and eat).

Breakfast – 08:00 a.m. approx.

1.Preferably hot/warm breakfast consisting of either of the following options :

2. Milk, or tea coffee made with milk

3. A tablespoon of  the lactating traditional preparation Thiklem.

Mid-morning: 11:00 a.m. approx.

  1. Porridge made of oats, ragi (tisan), vermicilli, rawa, or bread butter with tea coffee made with milk.
  2. One tablespoon of either Ginger (Aale) or Garlic (Lohsun), if available.

Lunch : 01:00 p.m. approx.

With steaming hot Rice.

  1. Main dish Either Fish/Lamb (Mutton)/Chicken/Vegetarian.

2. Side dish Options:

  • Grilled or Fried fish/Chicken/Mutton Chops
  • Vegetables like, leafy greens, spinach, pumpkin, gourds, french beans, tendli (Ivy Gourd/Gherkins) yam (very good for internal healing), lady fingers, raw banana.

3. Salad Options- cucumber, beetroot, carrot, lettuce, sprouts, quinoa, fresh thyme salad, etc.

4. A bowl of Nivol on alternate days (not everyday)- drink the nivol with your meal or you can have over your rice with some grilled fish/chicken.


Methi Paez or Ajwain Paez as dessert after food. So if you are having Nivol, skip the methi/ajwain paez, have either one of the three.

Once in a while include Gulianchi Kheer, for dessert instead of Methi or Ajwain Paez.

Evening Tea: 04:00 to 05:00 p.m.

A tablespoon of Thiklem and some small snack or dry bhel, khakra, etc., or fruit.

It is advisable to limit intake of tea and coffee to once a day or maximum two per day, if you must.

Late evening: 07:00 p.m. approx.

Vegetable, Chicken or  Beef or Mutton Bones Soup.  It is advisable to have a bowl of warm soup daily, prepare the instant soup, if you must.

Dinner: 08:000 p.m. (or soon after your soup)

Similar to lunch options. With Rice preferably, or with any type of bread.

Bedtime: 10:00 p.m. (Optional)

Hot milk or Turmeric Milk (Haldi Doodh). Helps in healing and promotes good sleep, immunity booster.

To prepare Turmeric Milk – Boil one cup milk with 3/4 tsp. turmeric powder, 1 tsp. Misri (Candy sugar) or honey, 1/4 tsp. pepper powder. Sip slowly while hot. If using honey do not add while boiling, add after boiling, stir and drink hot.

Fruit – Anytime in between meals – Preferably seasonal fruit, Apples, Pears, Oranges, Bananas, Avocados, Cantaloup, Chickoo, Figs, Cherries, Grapes.

N.B. : Above is a guide for menu planning alongwith traditional mangalorean foods to consume while breastfeeding. Please bear in mind I am niether a dietician nor a nutritionist. The guide is what I have learnt from my mother and from elders in our family and from my personal experiences of giving birth to three children and having three grandchildren. As I have benefitted from these experiences, I am sharing the information. Please seek professional or medical advice when necessary.

For further information on Postnatal Care for Lactating Mothers, please click on the link

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Egg Frittata with potato and sausages

Egg Frittata with potato and sausages

A spin-off on the famous Parsi “Papeta par Eedu”, with the additon of sausages, this is a really simple and quick breakfast bake, albeit in a frying pan! For more Egg-based options check out ‘Eggciting breakfasts’!

Slice the sausages thinly and fry 2 minutes till the edges turn crisp.

Fry the chopped onions & green chilli adding 1/2 tsp. salt. Add the tomatoes and fry for a minute and top with the sliced potatoes. Sprinkle over with salt and pepper. Cover and cook ten minutes.

Spread the fried sausages over the potatoes and break the eggs one by one over the sausages. Cover and cook till done. Garnish with chopped coriander leaves.

Egg Frittata with Potato & Sausages

  • Servings: 3
  • Difficulty: Easy
  • Print


  • 3 eggs
  • 2 medium onions, chopped
  • 1 Potato, thinly sliced
  • 1 Tomato, chopped
  • 2 green chillies, chopped
  • ¼ tsp turmeric powder (optional)
  • 3 Beef or Chicken Sausages (Frankfurters), thinly sliced
  • Salt and pepper to taste
  • 1 tbsp. coriander leaves, chopped
  • 1 tbs. ghee


  1. On a frying pan or skillet, heat ghee and fry the sliced sausages for two minutes or till crisp at the edges. Remove and set aside. 
  2. To the same pan add chopped onion and green chillie and saute till onion is light brown,  add a spoon of ghee if required. Add turmeric and mix.
  3. Add tomatoes and sauté for a minute, add ½ tsp salt and mix. 
  4. Spread the potato slices evenly over the onion tomato mixture.  Sprinkle with salt and pepper. Cover the pan and let cook 10 minutes on low flame, till potatoes are almost cooked.
  5. Spread the sausage slices over the potatoes and then break the eggs one at a time over the sausages.  Cover and cook ten minutes or until the top is opaque and the eggs are cooked.  
  6. If you like the eggs runny, remove as soon as the whites are set. 
  7. Sprinkle with coriander leaves and serve immediately.

Set Dosa

‘Pole’ for Mangaloreans and ‘Kallappam’ for Keralites, these soft spongy pancakes can be relished with chutney for breakfast or even with jam, butter or eaten just plain dipped in your tea or coffee!! These dosas are quite popular in the South of India.

For lunch or dinner serve with a chicken curry, mutton curry or vegetable stew so the dosa mops up the delicious gravy giving you a succulent morsel of food thoroughly satisfying to your tastebuds and your tummy!

Set dosa can be made with sanna or dosa batter which uses rice and urad dal (black gram dal) as its ingredients. 

The following recipe does not use urad dal but uses coconut and rice making the dosas lighter & spongy.  The recipe is similar to Appam, but the consistency of the batter should be kept slightly thicker for making Set Dosas. The size is smaller than the Udupi masala or sada dosas. You can use a dosa pan for making them but a smaller cast iron pan or frying pan would give a uniform and perfect circular shape to these dosas.

Idli rice can be used, if available, but I used basmati rice with good results. If fresh coconut is not available, use ½ cup coconut milk or ½ cup coconut milk powder. If the batter is fermenting overnight, do check on it in case you wake up in the night (to drink water or use the washroom) and if it has risen but it is too early to make the dosas, promptly put the risen batter in the fridge and make the dosas once you are ready. You don’t have to worry about having to prepare them at 4 or 5 am just because the batter is fermented. The Batter will stay fresh in the refrigerator for 2 to 3 days.

Soak the rice for 4 to 6 hours and grind to a thick paste alongwith the cooked rice and coconut. Mix the yeast with the sugar and warm water and leave to bloom for 10 minutes. Add to the rice paste, mix well and leave to ferment for 6 to 8 hours.  Fermenting time will depend on room temperature.  If weather is cold, use warm (not hot)  water for grinding the batter. In warm weather it will ferment in 4 hours.

When the batter has risen, add salt and mix.  Heat a cast iron pan or a frying pan on medium high heat until very hot. 

Pour one ladle or 1/2 cup of batter on the hot pan. (Do not spread the batter like you would do for the Masala dosa).  Leave as is, cover with lid and cook till underside turns golden and dosa gets spongy and translucent and is covered with holes. 

If you wish you may turn and cook the other side. 

Serve with red coconut chutney.

Set Dosa

  • Servings: 6-8
  • Difficulty: Easy
  • Print


  • 2 cups rice, preferably idli rice
  • 1 cup cooked rice
  • 1 cup fresh coconut
  • 1 tsp salt
  • ¼ tsp dry yeast
  • 1 tbsp. sugar
  • 2 tbsp. warm water


  1. Soak the rice for 4 to 6 hours and grind to a thick paste alongwith the cooked rice and coconut. 
  2. Mix the yeast with the sugar and warm water and leave to bloom for 10 minutes.
  3. Add to the rice paste, mix well and leave to ferment for 6 to 8 hours.  Fermenting time will depend on room temperature.  If weather is cold, use warm (not hot)  water for grinding the batter. In warm weather it will ferment in 4 hours.
  4. When the batter has risen, add salt and mix.  Heat a cast iron pan or a frying pan on medium high heat until very hot. 
  5. Pour one ladle or 1/2 cup of batter on the hot pan. (Do not spread the batter like you would do for the Masala dosa).  Leave as is, cover with lid and cook till underside turns golden and dosa gets spongy and translucent and is covered with holes. 
  6. If you wish you may turn and cook the other side. 
  7. Serve with red coconut chutney

Red coconut chutney

Same as green coconut chutney but substitute the green chilles and coriander leaves with two to three red cillies.

Rest of the recipe is the same.

Vada Pav

Click here for Laadi Pav recipe

Vada Pav is considered as the quintessential Indian Burger, made famous on the streets of Mumbai and in recent times Vada Pav chains have been launched under the brand Jumboking, Goli Vada Pav, etc. as the vegetarian equivalent to the likes of Burger King, McDonalds, etc.

This simple burger serves as a breakfast & snack to millions of people each day and being reasonably priced, even lunch and dinner to the thousands of poor people and immigrant labor that make Mumbai their home in search of economic sustenance.

However, for us it is always the street Vada Pav that is our go to breakfast the morning we land in Mumbai. Our red-eye flight to Mumbai usually arrives in the wee hours of the morning and after the airport formalities, as we make our way to Malad, in the cool morning breeze and deserted streets at the crack of dawn, when Mumbaites are barely waking up from their slumber, only a very few vada pav vendors would be open to serve those hurriedly heading to catch their train/bus for their morning shift and grab a quick ‘vada pav breakfast’ and chai! We stop at one of these stalls to pick-up a couple of vada pavs each (because one is never enough!), bottled water and milk for our first breakfast upon arrival.

The contentment of sinking our teeth into the warm vada pav, our first in months, satisfies our craving and annuls the ordeal of the preceding travel bringing pleasure, gratification and warmth to our hungry bellys.

With the ongoing COVID-19 Lockdown as our travel to Mumbai seems uncertain and distant, thought why not create our nostalgic experience right where we are!

So you too, go ahead try it and why not make it as your next Sunday brunch rounding it off with some Kulfi or Falooda for a satisfying meal. Making the Vada Pav from scratch including making the green and garlic chutney, baking the Pav (the dough was made the previous day and the pav kept for proving) took me two hours. But, you can plan and prepare the previous day. Gather all your ingredients on the Saturday, make the pav and keep for proving, make the green chutney, garlic chutney, and the potato balls, and refrigerate. Next morning bake the pavs, heat the oil in the kadhai, make the besan batter, fry the batata vadas, assemble and enjoy this delicious treat. Trust me, you will give your favorite Vadapavwalla down the street a run for his money!

Vada Pav

  • Servings: 8-10
  • Difficulty: Average
  • Print

Batata Vada – Ingredients

4 large potatoes

½ tsp coriander,  roasted and crushed

¼ tsp mustard seeds

½ tsp. turmeric

Pinch of asafoetida (optional)

½ tsp. cumin

½ tsp chilli powder

2 sprigs curry leaves

1 tbsp. oil

4 tbsp. green chutney * (recipe below)

Boil the potatoes, peel and chop. Heat a pan, add the oil and heat, then add mustard seeds. When they crackle add the asafoetida & curry leaves and switch off flame.  Immediately add the crushed coriander, cumin powder, turmeric, chilli powder, salt and the boiled potatoes.  When mixture is cool add *4 tbsp. of the green chutney and mix well and mash the potatoes roughly while mixing.  Make 15 to 20 balls of the potato mixture.

Vada Pav Besan Batter

Besan (gram/chick pea flour) Batter – Ingredients

1 1/2 cups gram flour (besan)

1/2 cup water

½ tsp. salt

1 tsp. chilli powder

¼ tsp. turmeric

1 tbsp. hot oil (from the oil you will heat to fry the vadas)

Oil as required for deep frying

Heat oil in a kadhai.

Mix the besan with the salt, turmeric, chilli powder.  Remove 1 to 2 tbsp. of the hot oil and add to the besan batter.  The hot oil lends a certain flakiness to the batter.  Add the water and whisk to a smooth paste thick enough to coat the vada. Add a tablespoon of water if the batter is too thick but make sure its not runny.

Add a drop of batter to test the oil, which should immediately rise to the surface and turn golden brown.

Dip the potato balls in the batter to coat fully and drop gently in the hot oil and deep fry for 5 minutes to golden brown and crisp.  Remove and drain on kitchen paper.

Vada Pav Green Chutney

*Green chutney – Ingredients 

1 small bunch coriander leaves

1 bunch mint leaves

5 green chillies

1 tsp. salt

Juice of 2 lemons

½ tsp. sugar

½ cup water

Blend the above (without the water) till smooth.  *Add 4 tbsp. of this paste to the potato mixture. Add the 1/2 cup water to the remaining chutney, mix and reserve.

Vada Pav Garlic Chutney

Garlic Chutney – Ingredients

¼ cup garlic

1 tbsp. peanuts

½ cup dry coconut grated or dessicated coconut

1 tbsp. sesame seeds

3 tbsp. Kashmiri chilli powder

Salt to taste

Dry roast the garlic, peanuts, coconut & sesame seeds each separately, till light brown.  When cool grind in a dry grinder with the chilli powder and salt to a coarse powder.  Cool and store in an airtight jar.

To assemble:

Take a pav and slit horizontally keeping the end intact.  Apply the green chutney on the base of the pav, top with garlic chutney, place the vada in the centre of the pav and serve hot.

Click here for Laadi Pav recipe

My Breakfast Diaries

Breakfast is the most important meal of the day and with some time-management it’s not difficult to cook-up a deliciously satisfying and healthy breakfast. On several occasions I have been asked, what are the various foods you prepare for breakfast.  I have also heard many times ‘I don’t know what to make for breakfast’ or ‘what can you make for breakfast?’ This post is for all you lovely people and there should be no excuse for ‘I don’t know what to make for breakfast’! Stay tuned…

I spend almost an hour and a half to two hours in the kitchen each morning before I leave for work (that’s because I am an early riser!). But you’ll don’t need to do that.  With a little bit of planning, most of the recipes Continue reading

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