Pan Fried Momos

I am a die hard fan of momo and more than that I love eating that spicy chutney/ dip they serve with momo. And of course being from Delhi NCR I can eat momo in breakfast/ brunch/ lunch/ snacks/ dinner ANY TIME of the day. Just Bring It On! 😀 I have tasted momo of few different places but buoyyy the taste and varieties of momo you get in Delhi NCR is the best TILL NOW. (NO, I am not being BIASED) 😛 But while coming back to USA, at Kolkata airport, my brother-in-law ordered a plate of this Pan Fried Momo AND O-M-G…This is what I was missing out 😀  Those were the BESTEST fried momo ever (if you skip out on chutney/dip 😛 )

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So the long story short- I usually make steamed momo with veg filling or non-veg filling. But this time I tried Pan Fried Momo. Pan frying in spicy sauce gives additional flavor to the already delicious steamed momo.

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I have already shared veg-momo and chicken momo recipes here. And momo chutney recipe here.

Serves 2 (Depends upon your appetite 😉 )


  • 10-12 steamed momo
  • 1 Tbsp chopped garlic
  • 2 Tbsp red chili sauce
  • 2 Tbsp tomato ketchup
  • 1 Tbsp soy sauce
  • 1/2 Tsp salt
  • 2-3 Tbsp oil

Learn Step By Step Recipe With Pictures For Pan Fried Momo


Step 1- Heat oil in a pan and saute garlic for 30-40secs on medium flame. Meanwhile in a bowl add red chili sauce, tomato ketchup, soy sauce and salt. stir well

Step 2- Add the steamed momo and pan fry them for 2-3mins and pour the sauce on momo and toss them well

Pan Fried Momo is ready. Serve them hot with the chutney/ dip and enjoy the hot n sizzling momo.

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Sweet Corn Cutlet |Sweet Corn Patties/Tikki

Tikkis/ Patties/ Cutlets with a cup of chai are my weakness and I can skip meals for them. 😛 I bought these corn cobs to eat the healthy version of it which means just boil/ steam them and rub some salt and chat masala, and EAT. But guess what? As usual I was checking some recipes with sweet corns and then I came across this corn tikkis recipe and then I just couldn’t control myself from not making these savory, melt in mouth chatpati tikkis. The inner me told me to shallow fry these tikkis with coconut oil and here it is…the healthy tikkis. 😀


Note: Serve them garma-garam with ketchup or mint-coriander chutney and OBVIOUSLY a cup of Chai 😀 


Serves 5-6


  • 1 1/2 Cup sweet corn kernels, boiled
  • 2 Medium potatoes, boiled
  • 2-3 Green chilies, finely chopped
  • 1/4 Cup onion, finely chopped
  • 1/4 Cup coriander leaves, finely chopped
  • 1 Tbsp lemon juice
  • 1 Tsp red chili powder
  • 1/2 Tsp turmeric powder
  • 1 Tsp chat masala
  • 1/2 Tsp black pepper powder
  • 1/4 Cup bread crumbs
  • Salt as required
  • 3-4 Tbsp Coconut oil/ cooking oil for shallow fry

Learn Step By Step Recipe With Pictures For Sweet Corn Cutlet |Sweet Corn Patties/Tikki


Step 1- Make a coarse paste of corn kernels and mash the boiled potatoes. In a large bowl take corn kernel paste with mashed potatoes and all the other ingredients except oil. Mix them well  using your hands

Step 2- Now add the bread crumbs, it will absorb the moisture of the mixture. Now mix them well to make the balls. Give them the shape of patties

Step 3- Heat coconut oil/ cooking oil in a pan and shallow fry the patties/tikkis on medium flame until golden brown from both the sides. Remove on a kitchen towel and serve with chutney or ketchup and enjoy


Instant Rava Idli

The regular way of making ildis would take two days. But this Instant Rava Idli recipe is much quicker and easier and tastes delicious too. This is a no fail recipe for soft and spongy idlis. This is a light meal for your dinner or you can enjoy this as snacks too.


Give this recipe a try and I am sure you will love it too. 🙂 Serve this idlis with your favorite chutney and sambar and enjoy the healthy and light meal anytime. 🙂

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Serves 2


  • 2 Tbsp ghee/ oil
  • 1 Cup rava/ semolina
  • 1/2 Cup yogurt/ curd
  • 1 Green cili, finely chopped
  • 1/2 inch ginger, finely chopped
  • Pinch of baking soda
  • 1/2 Cup water
  • Salt as required

For tempering

  • 1 Tbsp oil
  • 1 Tsp mustard seeds
  • 8-10 curry leaves
  • Pinch of asafoetida

Learn Step By Step Recipe With Pictures For Instant Rava Idli


Step 1- Heat ghee/ oil in a pan and roast rava until it changes the color and aromatic. Keep on stirring and don’t over roast or burn it. Remove the roasted rava in a mixing bowl

Step 2- Heat oil in a tadka pan and add mustard seeds. Let the mustard seeds splutter a bit and then add curry leaves and pinch of asafoetida. Add the tempering, chopped green chili, ginger, curd, salt and water to the roasted rava and mix. The batter shoul be thick yet flowing. Leave the batter for 30mins

Step 3- Heat water in a steamer/ idli maker. Just before steaming add pinch of baking soda to the mixture and mix. Grease the idli mould and pour the batter in it. Close the lid and steam it for 12-14mins.

To check insert a tooth pick and if it comes out clean, idlis are ready. Remove in a plate and serve

Serve the hot idlis with choice of your chutney and sambar and enjoy the soft and spongy idlis. 🙂


No Fry Moong- Urad Dal Bhajiya


Moong Dal Bhajiya’s are must with piping hot tea and that makes the rain more and more beautiful and you tummy happy. No it’s not raining here but the cold weather is asking for a plate of garma- garam bhajiya’s and ek cup chai. I want to enjoy eating bhajiya’s without getting worried about the extra calories and fat. Which obviously means NO deep-fried, oily bhajiya’s..Huh..That’s tough. But I have a solution for that 😉 It’s time to take out my appe pan 😀


I love moong dal bhajiya’s/ pakodas but the oil absorbed in it. This time instead of making just moong dal bhajiya’s I added whole urad dal too and that cae out ASWESOME If you don’t want the deep fried oily bhajiya’s then just use the appe pan instead. In appe pan you can make the crisp and tatsy bhajiya’s with just few drops of oil.

I can munch on these bhajiya’s without any chutney or ketchup but mint-coriander chutney goes well with this bhajiya’s.


Serves 2


  • 1/4 Cup whole moong dal
  • 1/4 Cup whole urad dal
  • 2 Tbsp besan
  • 1 small onion finely chopped
  • 1/4 Cup chopped spring onion leaves
  • 1 Tbsp garlic, finely chopped
  • 1 Tbsp ginger, finely chopped
  • 2 Green chilies, finely chopped
  • Salt as required
  • Cooking oil

Learn Step By Step Recipe With Pictures For No Fry Moong-Urad Dal Bhajiya


Step 1- Rinse and soak moong and urad dal for 6-7hrs or overnight and grind coarsely using little water

Step 2- Add besan, chopped onions, spring onions, green chilies, ginger-garlic and salt. Mix well using your hand. Do not add water as the mixture is moist enough to bind well

Step 3- Heat the appe pan on high flame and turn the flame to medium. Add few drops of oil in each and add a tbsp of mixture in each.

Cover and let it cook from the one side until golden brown and then using a spoon/fork flip the bhajiya’s

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Step 4- Turn the flame to medium-low and let it cook from the other side too and then remove on a kitchen towel

Sprinkle some chat masala on bhajiya’s and serve with mint-coriander chutney and piping hot tea. Enjoy the guilt free bhajiya’s 🙂


Quinoa And Roasted Veggies

Finally getting over the Jet Lag phase but what to do about the weight I gained during my India trip? Well here’s the answer to this- EAT HEALTHY and TRY to avoid greasy and junk food (which I know I can’t). 😛

After an hour of deep thinking 😛 I decided to make Quinoa with Roasted Veggies. This is one of the healthiest and easy recipe to avoid taking too many calories. This is a healthy and filling dish to keep you sailing through the day. A complete meal for healthy food lovers and Guess what? That includes me too now 🙂

Serves 2


  • 1 Cup quinoa
  • 1/2 Cup onion, cubes
  • 1/2 Cup celery
  • 1 Tbsp chilli-garlic sauce
  • 1 Tsp soy sauce
  • 1/2 Tsp black pepper powder
  • 1 Tbsp olive oil
  • Salt as required

For Roasted Veggies

  • 12-14 Asparagus
  • 7-8 Sugar snap peas peas
  • 4-5 Broccoli florets
  • 1/2 Cup green capsicum, cubes
  • 2-3 Brussel sprouts, cut into 4 parts
  • 2 Tbsp garlic, finely chopped
  • Black pepper powder, as required
  • 1 Tbsp Chilli flakes (optional)
  • Sea Salt as required
  • Olive oil

Learn Step By Step Recipe With Pictures For Quinoa And Roasted Veggies


Step 1- Wash quinoa thoroughly. In a rice cooker add 2 cups of water with quinoa and cook. Once done, keep aside and let it cools down completely

Step 2- Heat olive oil in a pan and add onions and celery and stir fry them. Then add black pepper powder, salt, soy sauce and chili-garlic sauce

It’s ready 🙂 Just serve with quinoa and enjoy.
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For Roasted Veggies

Step 1- Wash all the veggies thoroughly and drain the excess water. Grease a pan and spread the veggies. Don’t overload the pan with veggies

Sprinkle some sea salt, black pepper powder and some chili flakes and garlic on veggies. Add some olive oil on the veggies

Step 2- Pre-heat oven at 425ºF at least for 10mins. And then bake the veggies for 10-12mins. Once done, remove pan from the oven. Serve with quinoa and enjoy the healthy meal atleast once in a week.

Masala Veg Macaroni

A simple and yummy breakfast/ snacks/ lunch idea. My family really relish eating this spicy desi ishtyle macaroni cooked in onion-tomato masala. You can add as much as veggies you like. It just requires half an hour to prepare and cook this simply delicious masala veg macaroni.

Serves 2


  • 1 Packet macaroni
  • 2 Large onions finely chopped 
  • 2 Large tomatoes finely chopped 
  • 2 Green chilies chopped 
  • 1 Small chopped green capsicum 
  • 2 Tbsp chopped coriander leaves
  • 1 Tsp cumin seeds
  • 1 Tbsp red chili powder 
  • 1/2 Tsp coriander powder
  • 1/2 Tsp turmeric powder 
  • Salt as required 
  • Oil


Step 1- In a deep pan boil 2-3cups of water, 1/2tsp salt and 1tbsp oil. And boil macaroni as per instructions given on packet.

Once boiled wash with cold running water and drain the water completely. Add 1tbsp of oil, mix well. Keep aside

Step 2- Heat oil in a kadhai/ pan and let the cumin seeds splutter. Then add chopped green chilies

Step 3- Add chopped onions and fry till translucent on high flame and then add chopped tomatoes and capsicum and fry until the tomatoes get mushy

Step 4- Now add chopped coriander leaves, mix well and then add red chili powder, turmeric powder, coriander powder and salt. Mix and fry the masala for 1-2mins

Step 5- Add boiled macaroni and mix well. Cook for 4-5mins on low-medium flame and then turn off the flame. You can also add ketchup if you like the taste

Serve the hot-hot and spicy macaroni and enjoy 😊 

Bread Cup Pizza

Sometimes it’s easy to please your tummy with simple things and here is the example. Now I know what to make when I buy bread 😄 This recipe is for those days when the packet of bread is just lying there on your kitchen counter and you want to use it as soon as possible to avoid waste 😜

Serves 2


  • 6-8 Wheat bread slices
  • Amul cheese slices- as required 😉
  • 1/4 Cup chopped tomato
  • 1/2 Cup chopped green bell pepper
  • 1 Tsp oregano
  • 1 Tsp pizza seasoning
  • 1 Tsp chili flakes
  • 2 Tbsp tomato ketchup
  • Salt as required
  • 1 Tbsp butter/ cooking oil 

Learn Step By Step Recipe for BREAD CUP PIZZA
Step 1- Heat butter in a pan and add chopped tomatoes and fry until half mushy

Step 2- Add chopped capsicum and onions and fry on high flame for 2-3mins and then add oregano and chilli flakes and salt as required abd mix well

Step 3- Turn off the flame and add ketchup. Mix well

Step 4- Cut the sides of the bread slices and place them in the muffin pan

Now fill equal pizza seasoning in each cup and add cheese slices on top

Step 5- Sprinkle some pizza seasoning and chilli flakes on cheese

Preheat oven at 350 degree F for 15mins and bake pizza cups for 8-10mins

Enjoy your pizza cups with extra seasoning 😄