Bengali Thali

I was standing there, watching the waves dance. Hubby and kiddo were playing hide and seek with the waves. Teasing the water to come and touch their feet.

At the horizon, the anchored ships had switched the lights on, they were now twinkling like little stars far far away.

I decided to let the waves kiss my feet. I wanted to feel the salty, chilling water wash away all my worries. I looked down to watch them come and bury my feet in the sand.

Only I couldn’t. My paunch was coming in between.

Not one to take a hint easily, I stretched a bit further to see the waves bury my feet. I could still not see my feet, only my paunch was visible.

OK, I get the message. Time for some serious measures to watch my weight. No more fatty food.

While I ponder over the point, you guys enjoy this great thali, dishes prepared from the state of Bengal. Just like dieting sounds alien to me, Bengali cuisine is also foreign for me. So thanks a ton, Vaishali, for your insight into Bengali food and for helping me design the menu. Without your help, I would have been totally lost!

Like Kerala Sadya, Bengali food too has some rules when it comes to the food. I read about Bengali Cuisine here, written by Sandeepa of Bong Mom’s Cookbook.

Rice is the main cereal there, just like in Kerala and Tamil Nadu. The first course has bitter gourd or neem leaves (something bitter) in it, this is supposed to have cleansing properties.

It is followed by rice and dal, with a fried bhaja or any other seasonal vegetable as a side dish. Fish and meat courses follow, but for vegetarian meals, paneer is a common substitute.

Then comes the chutney round. I tried getting pineapples, but I was out of luck that day. Went in for a raw mango chutney, and boy! it tasted so good.

The last round is yogurt and then some sweet. I made misti doi. I cooked the milk in the pressure cooker and I don’t know what I did wrong, the texture didn’t come out right. The taste was yum, but the texture didn’t come close to even my usual thick yogurt. Just bad luck, I guess.

The menu:

  • Vegetarian Dishes/ Curries
    • Ucche Bhaja : Bittergourd cooked and fried in oil
    • Begun Bhaja : Deep fried eggplant
    • Aloo Poshto : Potato in Poppy seeds (I was not able to grind the seeds properly!)
    • Cholar Dal : Dal made with chana dal, made on festivals and special occasions.
    • Chanar Dalna : Paneer and green peas curry
  • Rice
  • Sides
  • Sweet
    • Rasgolla : Paneer balls, cooked in sugar syrup

Ingredients for Eggplant fry (Begun Bhaja):

For Ucche Bhaja, bitter gourd fry, substitute brinjal with bitter guard and follow the same recipe. 

  • Eggplant , big variety              : 1
  • Turmeric powder                     :  1/2 tsp
  • Salt
  • Oil for deep frying


  1. Wash and pat the brinjal dry. Cut into 1/2″ thick round slices.
  2. Apply salt and turmeric powder.
  3. Heat oil in a pan. Deep fry brinjal until crisp and brown on both sides.
  4. Drain on a paper towel and serve hot.
  5. I have cut mine too thin. It should be a little more thick.

Except for the rasgolla and the dal, I am making everything for the first time. I hope I have done it right. This is a first time Bengali thali for me and I really loved the food. Who thought eggplants would be so tasty when fried with salt and a pinch of turmeric?!

Aam Pora Sherbet:


  • Raw Mangoes          :        2
  • Sugar                           :   a varying quantity, depending totally on the sourness of mangoes. Start with 1/3 cup
  • Salt                               :     a pinch
  • Mint leaves               :   a handful, optional
  • Water or Soda for serving : 4-5 cups, again need to taste test and adjust accordingly.


  1. The first step is to get the mango pulp. Then for serving, the pulp can be diluted with water or with soda.
  2. Wash, clean and pat the mangoes dry. Roast them directly in open flame (like how we do for Baingan bhaja) or I guess you can bake them until they are soft as well.
  3. Turn the mangoes with a pair of tongs cook both sides. Once the skin is black and blistered, keep aside to cool.
  4. Once its cool to handle, peel the charred skin off. Wash thoroughly so that there are no burnt pieces left and squeeze the pulp out. Collect it in a bowl.
  5. Add sugar and a pinch of salt and handful of washed mint leaves (optional) and blend in a mixer/blender.
  6. This is the concentrate. I finished off mine then itself , so never really got around storing it.
  7. Add 3-4 cups of water and blend again. Check the sugar and add more if required. The quantity of water and sugar will depend on the sourness of mangoes. So start with a lesser quantity and work your way upwards.
  8. Pour into tall glasses and serve cool with ice cubes.

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South Indian Breakfast – Idli Vada Sambar

Summer vacation is here , the most dreaded time for any parent. Vacation camps and classes are saviors for many, else entertaining a single kid at home is no easy task.

So, I was surprised when Mittu – my neighbor’s daughter, informed me that she is not going to dance class anymore. Its vacation and kid being even an hour away from home means a lot for sanity, so I checked with her mom the reason behind it.

And her mom said that Mittu’s dance looks more like Bhagyaraj doing exercise than dance itself. So after waiting for a long time to see whether Mittu will dance with some grace, her mom finally decided to take her out of the class as a show of respect to the art.

Mittu is now going to Hindi class instead, where she is really shining.

Like Mittu bowing down to the art and moving out, I had bowed out of the art of deep frying. I cannot even fry a papad, I would brown them. But finally I gathered some courage, poured the oil and made some vada. And the funny thing was that they came out well and paired wonderfully with idlis for this tiffin thali. A couple of them went into the Punjabi Thali as Dahi Vada too.

So may be, at some point of time, Mittu too might dance with some grace!


Ingredients for Tomato Chutney:

  • Onion                     :             1 big, chopped roughly
  • Tomatoes             :             2 medium, chopped
  • Red Chilies           :             3-4, per taste
  • Roasted Gram    :             1-2 tbsp
  • Salt
  • Oil


  1. In a microwave proof bowl, add the chopped onions and a teaspoon of oil, mix so that the oil coats the onion. Cook on high (do not close with a lid) for two minutes.
  2. Add the tomatoes and the chilies next. Microwave for another 3-4 minutes, until the tomatoes are cooked.
  3. Wait for it to cool down and then blend in a mixie with roasted gram and salt. I usually add a tbsp of roasted gram and then do a taste check before adding more.
  4. Serve with dosa or idli. If preferred, season with mustard and urad dal seeds.

Coconut Chutney:

  • Grind together 1 cup coconut, a handful of roasted gram (2-3 tbsp pottu kadalai), 2-3 green chillies, 1/2 tsp tamarind paste (or a small ball of tamarind), salt as required. Add ons can be : 1/4 cup coriander leaves, 1/4 cup mint leaves, a small piece of ginger, 1/2 cup of sauteed onion and tomato mix etc
  • If desired, we can season this with mustard seeds, curry leaves and urad dal.

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Simple South Indian Thali – Tamil Nadu

Like it or not, we have to eat three times a day. Once the breakfast is over and you catch your breath, its time for lunch. And after a relaxed lunch, when you feel sleepy and at peace with the whole wide world, the stomach starts grumbling again.Time for dinner.

This cycle doesn’t stop. Its fine actually, I love eating different kinds of food. The snag is that I just don’t like cooking them. Not three times a day, seven days a week, four weeks a month (you get the idea).

So weekends are dedicated to restaurants. But after one point, your wallet and your stomach protest at the very thought. So when I need really good home made food, I turn to my mother in law. An awesome cook, even her everyday food is a mini thali. Like the thali here. It tastes as good as it looks too.

I made just that rasam so that I can post it here without any guilt.

Everyday Tamil Nadu Meals Menu:

  • Vegetable Dishes and Curries
    • Keerai Masial : Spinach cooked and mashed
    • Raw Banana Podimas : Cooked and grated raw bananas cooked with minimum spices
    • Rasam : Made with ginger and green chilies
    • Mor Kuzhambu : Yogurt based gravy, with ash gourd cooked in
  • Plain Rice
  • Dal
  • Sides
    • Banana Chips : Store bought, usually we have pappadom
    • Lemon Pickle : Home made
  • Sweet
    • Motichur ladoo : Store bought

Usually, rice is served with sambar/mor kuzhambu/ kuzhambu and a vegetable side dish. In some homes, two side dishes are common. A second course is with rice, rasam and the same vegetable side dish. Final round is rice and curd with pickle. Sweet is not common as part of regular meals.

Recipe adapted from here

Ingredients for Rasam:

  • Tamarind paste                    :          1 tsp
  • Toor dal                                  :           1/4 cup, cooked
  • Tomato                                   :           1, chopped fine
  • Ginger                                      :           1″ piece, chopped
  • Green Chilies                        :            1
  • Sambar powder                   :            2 tsp
  • Pepper powder                    :            1/2 tsp
  • Salt


  1. Mix the tamarind paste with two cups of water. Add the tomatoes, green chili, ginger, sambar powder, pepper powder, salt and bring it to a boil.
  2. Let it boil for 5-8 minutes, till the raw smell of tamarind goes away. Mash the tomatoes well with a ladle. Do a taste test and adjust seasonings and add one more cup of water, if required.
  3. Add the dal, let it boil for another 3-4 minutes and take off the heat.
  4. For tempering, heat one teaspoon of ghee in a small kadai. Add mustard seeds and a pinch of hing. Add 4-5 curry leaves and once it turns color, add it to the rasam. Serve hot with rice and papad.

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Gujarati Thali

Check out a mini version of this thali here.

A decade before, I had been to a Gujarati restaurant with my two brothers. We ordered the unlimited Thali meals. The pleasant waiter started fine, bringing all the delicacies with enthusiasm. But towards the end, he totally ignored our table.

Can’t blame him, because that’s how much my brothers ate! After all the restaurants too are there to make a profit. With a few patrons like my brothers, they can kiss good bye to their profit.

Anyway, it was all long time back. My brothers are grown up now (old old old!) and their food intake is normal now. But I can never forget those growing up years and our appetite at that time.

So even though my brothers were not received kindly at Gujarati restaurants, this food has held a fascination for me. I love the light phulkas they serve for the thalis. Super soft and fluffy.

I have tried recreating a mini thali here, and it indeed proves how much old I have become, I just had to look at the spread to feel full!

Some of the dishes are from Nita Mehta’s book Taste of Gujarat. Others are from the internet, so I have no idea how authentic they are. So please bear with me in case I have gotten them wrong.

Gujarati Thali

*Scroll down for recipe

  • Vegetable dishes and Curries
    • Sev Tameta Nu Shaak* : Tomatoes cooked with spices and served with farsaan sev
    • Tindora Nu Shaak* : Ivy gourd cooked with simple spices
    • Batata Nu Shaak : Simple Potato subzi
    • Khatti Mitti Dal : Sweet, sour and spicy lentil preparation
    • Gujarati Kadhi : Yogurt and besan based preparation
  • Plain rice
  • Roti
    • Bakri : A thick flat bread, made with whole wheat
  • Sides
    • Mint Coriander Chutney  : same as in Punjabi Thali
    • Khaman Dhokla:  A healthy snack made with besan. Microwave version
    • Panha* : A drink made with cooked raw mango that is pureed with cardamom powder and sugar (**The book had this as a Gujarati drink, but its actually from Maharashtra)
  • Sweet
    • Jalebi : A fried sweet, dipped in sugar syrup. Store bought!

Sev Tameta nu Shaak
  • Tomatoes                                :       2 cups, chopped
  • Turmeric powder                :  1/4 tsp
  • Chilli powder                         :    1/2 – 1 tsp
  • Coriander – jeera powder : 1 tsp
  • Sugar/Jaggery                      :     1 tsp
  • Salt
  • Farsan sev                              :       1/2 cup, readymade
For tempering
  • Oil                                              :         1 tbsp
  • Mustard seeds                      :         1/2 tsp
  • Asafoetida(hing/kayam) :         a pinch 
  1. Heat oil. Add the mustard seeds and once it crackles, add hing.
  2. Add the chopped tomatoes. Add the chilli powder, salt, turmeric powder and coriander-jeera powder. Mix.
  3. Add the sugar/jaggery as well. Mix until everything combines well. Add 1/4 cup water, turn the heat to low and let the tomatoes cook till soft and release their juices. Do a taste test and adjust seasonings.
  4. At the time of serving, add the farsaan sev as garnish.

Tindora Nu Shaak:


  • Tindora/kovakka/Ivy gourd  :  1/4 kg
  • Turmeric powder                         :    1/4 tsp
  • Chilli powder                                  :   1/2 tsp
  • Coriander-cumin powder         :   1 tsp
  • Jaggery                                             :    2 tsp (optional)
  • Salt

For tempering:

  • Oil                                                 :        2 tsp
  • Mustard seeds                         :       1/2 tsp
  • Hing                                             :       a pinch


  1. Wash, clean and slice each tindora lengthwise into 4-6 pieces. (Cut into half lengthwise and cut each half in middle again. If those pieces are really big, then slice them once more lengthwise).
  2. Microwave covered for 6-8 minutes or until tindora is cooked and soft, checking and stirring once every 3-4 minutes. This can be done in stove top as well, but I used MW.
  3. Once its cooked, heat oil in a pan. Add the mustard seeds and once it crackles, add the hing. Add the cooked tindora and the spice powders, jaggery and salt. Sprinkle water if its too dry.
  4. Cover and cook for 4-5 minutes for the flavors to mingle. Stir in between and add more water to avoid sticking to the pan.  Do a taste test, adjust seasonings if required. Serve.


Ingredients for Panha:

  • Raw mango                   :    1, peeled and chopped
  • Sugar                               :   1/4 cup
  • Cardamom powder  : 1/2 tsp


  1. Cook the raw mango with half cup of water. I did this in the Microwave.
  2. Once its cooked and has cooled down, puree it in the mixer with sugar. Strain.
  3. Add cardamom powder and mix. When ready to serve, in a glass tumbler, take about 2-3 tbsp of this concentrate.
  4. Add cool water and bring it to the brim. Serve chilled.

The jalebi and the sev used for tomato curry is store bought. Everything else was made at home.

I have made kadhi multiple times, but other than that I am cooking most of them for the first time. Surprisingly, I found that the dishes weren’t all that different from our typical South Indian cooking. There was no coconut used, but the side dishes were cooked with chili powder and coriander powder. Not too much of masalas or unheard of exotic spices!

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Sadya – B&W Wednesday

Sadya, the traditional feast of Kerala. Featuring the dishes here. You can read more about Sadya here.

The potato curry and mango slices are not usually part of the sadya, but I have added them anyway.

Also, some items like pickle, sharkara varatti, inji curry, pappadam was not in the menu that day.

My mother in law prepared this entire set, with me doing sort of an assistant job.

The dishes are served in a banana leaf traditionally.

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Punjabi Thali

The elephant is up there, because he is tired and wants to have a sip from the lassi.

Or so my son says.

I am too tired to say anything more. Its because of eating all the delicacies here than cooking them.

So for a change, I am keeping my mouth shut and presenting the Punjabi Thali, as part of Blogging Marathon 15.

Enjoy the spread!

The menu:

*Scroll down for recipe

  • Vegetable dishes
    • Paneer (Tofu, actually)Butter Masala : Paneer cooked in a rich onion-tomato gravy
    • Dal Tadka* : Moong dal tempered with jeera and red chilies. Simple, yet heavenly
    • Rajma Masala : Red kidney beans in onion tomato gravy. Comfort food, when had with plain rice.
  • Rice
    • Jeera Rice with Cashews and Almonds : Rice cooked with cumin seeds, almonds and cashews
  • Roti
    • Onion Paratha : Ready made, shame on me :D
  • Sides
    • Onion Rings 
    • Cucumber Onion Raita : Onion and grated cucumber in yogurt
    • Lassi : Yogurt based drink
    • Mint Chutney 
    • Dahi Vada : Lentil dumplings served chill with a spicy savory yogurt
    • Papad
  • Sweet

Ingredients for Dal Tadka:

  • Moong dal                                   :  1 cup, cooked
  • Ghee/oil                                      :   1 tsp
  • Jeera (Cumin seeds)               :   1/2 tsp
  • Red Chilies                                 :    1
  • Hing                                               :   a pinch
  • Salt


  1. Mash the cooked moong dal. Keep aside.
  2. Heat the ghee or oil in a kadai. Add the jeera seeds and red chilies. Add a pinch of hing too.
  3. Add the dal and required amount of salt and let it come to a boil.
  4. Take off the heat and serve hot with rice or roti.

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Long post! You have been warned.

It was this day, 30 years back, my celebrity status as the ‘youngest child at home’ was snatched away. My younger brother was born.

Not only was he youngest at home, he was the youngest grandchild from both my parents’ side. He was this bald, beautiful, cutest little thing wrapped up in blankets.

My first memory of him, was mom bringing him home from the hospital. I was at home to welcome them. I remember standing at door, blocking the door with my hands and legs (as much as I could – I was only four then), and asking mom sweetly to leave the baby outside and come inside the home.

I tried telling my parents that I was happy with the brother I already had (I have an older brother) and that I don’t need another one, but my parents insisted on keeping him. And since I didn’t have much choice in the matter, we three grew up together.

Being the youngest at home, he received a lot of attention at home. I did my best to keep him in check, but then my father always backed my younger brother (Sigh…). We never realized that he was growing up, you just don’t – cause the youngest is always the youngest!

When he was around 5 years old, my father took the three of us to the fair. There was this train ride, for kids. My brother wanted to ride them. I told him it was for smaller kids. Still he wanted to go and my father let him. We were the first and so waited for the ride to start. The other seats started filling in. Babies. All of them. Babies!

So brother took the ride with some 5-6 other babies of 2-3 years old. He was looking like a giant among them. He was embarrassed and furious, because me and my older brother were howling with laughter every time the train moved past us. The sweet memory still lingers….haaa….

Now, unbelievable as it may seem, 30 years have gone by since my mom refused to throw the baby outside for my sake. And my brother is still the youngest, plump, bald little cute thing. Happy Birthday!

Sadya: You can read more about Sadya here.

  • Vegetable Side dishes
    • Cucumber Kichadi : Cucumber chopped fine and added to coconut paste and yogurt
    • Mango Pachadi : Ripe mango cooked with jaggery and tempered with red chilies
    • Cabbage Thoran : Cabbage chopped fine and cooked with coconut 
    • Potato Fry : Potatoes spiced with chilli powder(This is not a usual dish)
    • Avial   : Mixed Vegetables, cooked in a coconut paste
    • Kootu : Pumpkin cubes cooked with chana dal in coconut gravy 
    • Olan : Ash gourd and black eye beans cooked in coconut milk
  • Rice
  • To mix with rice:
    • Sambar – Stew made with vegetables, tamarind and toor dal
    • Rasam 
    • Curd
  • Sides:
    • Banana
    • Mango slices
    • Fries/Vatral 
    • Banana Chips
  • Sweet
    • Payasam/Kheer – Rice cooked with milk and sugar 

Ingredients for Payasam:

  • Milk                             :            1 liter
  • Rice                             :            2 tbsp
  • Sugar                          :             1 cup (more if you want a sweeter payasam)


  1. Wash and clean the rice and pressure cook it directly in a clean cooker along with the milk. I keep it for four whistles, which is usually the amount of time I keep for cooking rice.
  2. Once the pressure drops, bring the rice mixture to a boil in the same cooker without the lid or you can use any wide heavy bottom pan for this. Keep stirring or the milk might boil over the pan.
  3. Add the sugar and stir again until the milk becomes thick like a pudding and changes its color.
  4. If preferred, you can heat ghee in a small pan and brown raisins and cashews and add it to the payasam.

This entire spread was prepared by my sweet mother in law. I begged her/bugged her till she relented and made this for me. Of course, I moved around the kitchen acting busy, but she was the one who did the real work :D.

Sadya served the traditional way. In banana leaves. While my brother is eating packed lunch in his tiffin box, this is what we had yesterday!

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Watermelon Juice

My parents have named me ‘Rajani’. They named me after the goddess Durga, but a more common meaning of my name is night/darkness.  And funny how things turn out to be, I live upto my name!

Try as I might, I cannot sleep early. I sleep well past midnight, and try as I might, I am not able to get rid of the habit.

I am at my in laws place now, where they sleep at decent hours like normal people. Once everyone sleeps off, I sneak out to the living room and sit there wondering what to do next. The computer is in the bedroom, so I can’t access it and the only alternative is television.

My faith in television has been long lost. Its only tragic incidents in the news channels, drama in the Hindi channels and advertisements in the rest.

Its nights like these, that makes me realize how much I am dependent on the internet. Its my main form of information and entertainment. I can’t imagine a day without internet! No wonder its now counted among the basic necessities along with food, water, clothes and shelter.

Like I cannot imagine a life without the internet, I cannot imagine summer without mangoes and watermelons. Both these fruits have started making an appearance in the market now.  Here is a simple watermelon juice, made with sweet water melon.


  • Watermelon  Cubes            :   1 cup, roughly chopped
  • Water                                        :    1/2 cup
  •  Lemon juice                           :    1 tbsp
  • Sugar                                         :     1-2 tsp


  1. Blend all the ingredients together till the sugar is dissolved.
  2. Serve chilled.
  3. You can try adding kala namak (black salt) and a pinch of pepper for a different take.

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Vegetable Pizza

I am at my in laws place now. I came two days back, for collecting something from here. Kiddo refused to come back to our place and so me and him stayed back for a couple of days.

And here I am – waking to wholesome breakfasts. And my hubby, 14 kilometers away in our house, is staying alone and facing dry bread/corn flakes to start the day.

My day extends to a scrumptious lunch and an awesome dinner. My MIL is an amazing cook and even an everyday meal is a mini thali here. My poor hubby has to have ordinary canteen food for lunch and a dosa from a nearby tiffin center for dinner.

But I am sure on Friday he would have ordered Pizza. Friday was our Pizza day. We used to buy pizza and slowly graduated to making pizzas at home. Below is one of the blast from the past pizzas.



  • All purpose flour                        :            500 gms
  • Yeast                                                :            2 tsp
  • Sugar                                                :            1 tsp
  • Salt                                                    :            1/2 tsp
  • Water                                               :            lukewarm
  • Olive Oil                                          :            1 1/2 tbsp
  • Pizza Sauce                                    :          1 cup
  • Cheese                                             :           2 cups, approx
  • Topping
  • Onion                                               :            1 medium
  • Tomato                                           :            1 – 2 medium
  • Capsicum (Red/Green/Yellow) :            1 small
  • Baby Corn                                      :            2-3
  • Olives


  1. Dissolve yeast and sugar in 1/4 cup of lukewarm water. Keep aside for 10-15 minutes for the yeast to foam and rise. If it doesn’t form any bubbles, discard it and start again with a fresh batch of yeast.
  2. Combine the flour, salt and whisk. Mix in the yeast mix, oil, lukewarm water and kneed to form a soft pliable dough. It will take about 8-10 minutes.
  3. Place it in a greased bowl and set aside until the dough has doubled in size. This might take about an hour or so. A transparent bowl with a  rubber band for marking the initial size of dough will be very useful here.
  4. Preheat the oven to 200 C. Grease the pizza pan.
  5. Once the dough has risen, kneed it for a minute or two and then shape it into a circular base.  Prick holes all over with a fork randomly.
  6. Once the oven is heated (approx 15 minutes), bake the base for 5 minutes. Take it out and spread the pizza sauce on it. Add the grated cheese and then the toppings. Go easy on the toppings, since too much of it make the pizza heavy. Top with cheese again.
  7. Bake for about 10-15 minutes, or until the cheese is bubbling and the base looks cooked.
  8. The above quantity will give around 3 -4 medium pizzas, depending on the thickness.

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It was casual meeting with some of my husband’s school friends. As always, I was dressed in a very old comfortable cotton dress. And I had to run some errands before going out, so my dress was totally crumpled. My husband dress was equally casual – an old t-shirt and a worn out knee length trousers.

The only thing was that my husband forgot that the  ‘casual meeting’ was happening at one of the biggest marriage halls in the city. They were meeting at a common friend’s wedding!

So, there we were – in one of the most posh weddings I have seen so far. Dazzling display of jewels and costly sarees all around. And we were dressed in rags!

I didn’t know anyone there, so my sole concentration was on food. The spread was amazing, taste was excellent and everything was made with pure ghee and butter. I made friends with an equally ‘lost looking’ girl, as I went along the buffet table. With a full stomach, I came back home.

After such a big feast, I couldn’t face a bowl of corn flakes the next morning. So had a mini feast of uthappams  with different toppings.


  • Dosa batter
  • Oil
  • Toppings
  • Onion   , chopped
  • Tomato, chopped
  • Carrot , grated
  • Raisins, 5-10
  • Chilies, 1-2
  • Peas   , 4-5


  1. Keep the choice of toppings ready.
  2. Heat a pan/tawa. Add a spoon of oil and spread around the tawa.
  3. Take a ladle of dosa batter and spread it into a small round circle.
  4. Add the choice of toppings. Drizzle a tsp of oil around the uthappam.
  5. When bubbles appear and the bottom is slightly brown and the top portion is not ‘wet’ any more, flip over and cook the top side.
  6. When both the sides are cooked, serve hot with coconut/tomato chutney and sambar.
  7. I have made carrot and raisins uthappam, onion and green chilies uthappam, onion -tomato uthappam and onion tomato carrot peas uthappams here.

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