Category Archives: Breakfast Ideas

Recipe – Rice Appe in Muffin tray / Baked Rice Appe

Recipe – Rice Appe in Muffin tray / Baked Rice Appe


Prep Time: 10 minutes

Cook Time: 20 Minutes

3 People


  • Idli Batter: 1 Cup
  • Rava (Sooji / Semolina): ¼ Cup
  • Water: as required
  • Salt: 1 teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Ginger: ¼ inch piece, finely chopped
  • Garlic: 2 cloves, finely chopped
  • Ajwain (carrom seeds): ¼ teaspoon (optional)
  • Coriander leaves: 1 tablespoon, chopped
  • Oil: 1 teaspoon and as required for greasing
  • Baking Powder: 1 teaspoon
  • Baking Soda: ½ Teaspoon


  • In a bowl, add idly batter, sooji, salt, red chili powder, ajwain and coriander leaves. Whisk well and Keep aside. Batter consistency should be like toothpaste or thick idly batter. If required then only add some water.
  • In a small pan heat 1 teaspoon oil. Saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
  • Preheat the baking oven to 350 F or 180 C
  • Grease all molds of the mini muffin tray with oil
  • Add baking powder and baking soda in the batter and mix well.
  • Fill ¾th of each mold with the batter.
  • Place the muffin tray in the middle rack of the oven.
  • Bake for 20 minutes or till light golden brown.
  • Take out and let it cool for 10 minutes.
  • Now using a knife or spoon, take out the muffins carefully.
  • Serve hot with chutney or ketchup.

Cook’s Note

  • Instead of baking, you may make this recipe in appe pan on cooktop as well.

Recipe – Fried Momos

Recipe – Fried Momos / Crispy Veg Dumplings


Prep Time: 1 hour

Cook Time: 25 Minutes

Serves: 18 Momos (Serves 3 people)


For the dough

  • All-purpose flour / Plain flour (maida): 1 ½ cup
  • Salt: ¼ teaspoon
  • Oil: 1 Tablespoon
  • Water: as required

For the Veg Stuffing

  • Carrot: ¼ cup, grated
  • Cabbage: 1 cup, finely chopped
  • Bell pepper: ¼ cup, finely chopped
  • Onion: 1 medium size, finely chopped
  • Garlic: 1 teaspoon, finely chopped
  • Oil: ½ tablespoon
  • Salt: ½ teaspoon or to taste
  • Soy Sauce: 1 Teaspoon
  • Black Pepper powder: ½ teaspoon


  • Oil: For deep frying
  • Momo Chutney: 1 cup


  • Take the dough ingredients: flour, salt and oil in a bowl and mix well. Using water knead a soft dough. Cover it with a wet cloth and keep aside for minimum 1 hour.
  • Heat ½ tablespoon oil in a pan
  • Saute garlic and onion for 1 minute. Then add carrot, cabbage, bell pepper, salt and mix well. Saute the vegetables for 6-7 minutes. Do not cover the pan.
  • Add soy sauce and black pepper powder and saute for 2-3 minutes or till the mixture is dry.
  • Turn off the heat and let it cool. Now divide the stuffing into 18 equal portions.
  • Take the dough and divide into 18 equal portions. Roll each portion into ball.
  • Roll each ball into 3-inch diameter circle. Use dry flour or oil if required while rolling. Make sure the edges are thinner than the center part. You may use your finger to make the edges thinner.
  • Add one portion of the stuffing in the middle of the rolled dough. Apply little water over the edges. Lift one edge and start pleating, join the pleats in the center
  • Likewise make all the 18 momos and place them on a plate. keep the momo plate in fridge for 15 minutes.
  • Heat oil for deep fry.
  • Now deep fry the momos until golden brown and crispy. take the out on a kitchen napkin.
  • Serve hot with momo chutney.

Variety of Uttapam Thali

For all the Uttapam or Uttapa lovers like me, here is the ultimate Uttapam-Thali with 5 different uttapas:



Recipe – Mix Vegetable Upma



Prep Time: 5 minutes

Cooking Time: 20 Minutes

Serves: 3


  • Semolina (Sooji or Rava): 1 cup
  • Mixed Vegetables: ½ cup (1 carrot, handful of green peas, 4-5 green beans)
  • Oil: ½ Tablespoon
  • Mustard Seeds: ½ Teaspoon
  • Curry Leaves: 3-4
  • Ginger: finely chopped, crushed or paste, 1 teaspoon
  • Green Chill: 1, cut into 2 pieces lengthwise
  • Peanuts: 1 Tablespoon
  • Onion: 1 medium sized, chopped
  • Green Bell Pepper: ¼ of a medium sized, chopped
  • Tomato: 1, finely chopped
  • Water: 2 ½ Cup
  • Salt: 1 ½ Teaspoon or to taste
  • Black pepper powder (kali mirch): ½ Teaspoon
  • Lemon Juice: 1 teaspoon
  • Coriander leaves: 1 tablespoon, chopped


  • In a non-sticky pan, dry roast the Sooji for 4 minutes or until it turns light brown. Turn off the heat and keep this aside.
  • Heat oil in a different pan
  • Once oil is hot, approx. after 1 minute, add mustard seeds and when it splutters, add curry leaves, green chili, ginger and peanuts. Mix well.
  • Add onion and bell pepper and saute for 3-4 minutes.
  • Add Tomato and saute for another 2-3 minutes.
  • Add the mixed vegetables and salt. Saute for 2 minutes.
  • Add 2 and ½ cups of water. Cover the pan and let the water boil.
  • Once water starts to boil, decrease the heat and cook until all vegetables are almost (90%) cooked.
  • Decrease the heat to lowest or turn off the heat. Add the roasted sooji and black pepper powder. Mix well until there are no lumps. Once you add sooji, water starts to bubble up, so make sure the heat is either turned off or at lowest temp.
  • Cover the pan, cook in medium heat for 3-4 minutes.
  • Remove the cover, and cook for another 2 minutes or till Sooji absorbs all the water. Stir continuously.
  • Turn off the heat. Add lemon juice and coriander leaves. Mix well.
  • Serve with green chutney or tomato ketchup.