September 26, 2016

Undlige | ಅಕ್ಕಿ ತರಿ ಕಡುಬು | Steamed broken rice savoury snack

I have been a fan of this Kannada Youtube Channel - Swayampaaka for a long time now - perhaps the language used (Kannada) is a familiar throwback to my Bangalore days and childhood, perhaps the dishes dished out is familiar, while some unusual dishes are also a revelation & a new recipe :)

One of the few dishes which caught my fancy was today's recipe - Undlige (aka Akki Thari Kadubu). Akki Thari or broken rice is a versatile ingredient- and Upma with field beans, Buttermilk Rice Rava UpmaIdli etc are made with this Rava. You can see how to make this Cracked Rice here on my blog.

This final week at Cooking Carnival, we shall see some steamed food from across the country, and partake of healthy food :)

The original recipe used rava made of slightly red rice, but I used normal white rice rava. Guess the taste would vary slightly, but we loved it a lot. The husband, Amma and me are great fans of steamed food like Upma KozhukattaiNuchinundePalak MuthiaAmmini KozhukattaiFaraaWholewheat Momos and the like. Pepper Idly  - another staple in our breakfast menu is a favourite amongst the entire family too.

I followed the recipe with some minor modifications. It goes well with Coriander Coconut Chutney or Eerulli Gojju (onion in tamarind gravy) too, but we had it with Chutneypudi and homemade Ghee - thats so typical of Karnataka Cuisine. It was hearty, filling and most importantly healthy as it was steamed.

Undlige - Cracked Rice steamed with spices : a vegan, glutenfree healthy steamed snack
Served with Chutneypudi and homemade Ghee

Prep time : 10 mins | Cook time : 8+10 mins | Makes : 12-14 medium sized Undlige

  • Rice Rava (homemade) - 1 cup (220 ml)
  • Oil - 2 tbsp
  • Jeera / Cumin - 1 tsp
  • Chopped green chillies - 2 nos (adjust spice)
  • Freshly grated coconut - 3 TBSP
  • Hing / Asafoetida - 1/6 tsp (skip for GF version)
  • Chopped coriander + curry leaves-  1 tsp
  • Salt - to taste
  • Water - 3 cups (same cup as rice rava)

  1. Grind fresh coconut and chillies coarsely - I skipped this and used them as is. 
  2. In a non stick pan, dry roast the rice rava for 3-4 mins on low flame till really hot (making sure u dont burn it or it doesnt change colour. Remove to a flat plate.
  3. In the same pan, add oil. Once oil is hot, add the water (3 cups totally), let it come to a rolling boil, add cumin, coconut, green chillies, hing, salt,  coriander and curry leaves (If grinding the chillies and coconut, add that first into the boiling water, stir well and add rest of the spices etc).
  4. Let the water continue to boil. Pour the roasted rava in a steady stream into the boiling water, stirring all the time. Stir well for 1-2 mins. Cook and cover for 5-6 mins till its cooked to a upma kind of consistency. Transfer to a flat plate, and let it cool slightly (but not fully).  
  5. Meanwhile, heat a steamer with lots of water. grease a steaming plate with 1-2 drops of oil. 
  6. With slightly wet hands, pinch out a roundel from the cooked rava, quickly working with your hands make a ball and slightly flatten out and place on the greased plate. Work thru the rest of the cooked rava quickly else the rava will dry out & harden and wont steam properly.
  7. Once all the Undlige are made out on the plate, place in a steamer and steam for 14-18 mins (you may use a cooker also but dont add the pressure weight, invert a small stainless steel tumbler over the pressure valve).
  8. Once done, cool for 2 mins, gently de-mould from the steaming plate and serve hot with Sambhar / Chutney / Chutneypudi of your choice.

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September 24, 2016

Cream of Carrot Almond Soup | Rich Soups | Easy soups for kids

As we conclude our Soup series week here at Cooking Carnival, today's is a rich, creamy soup that's more of a light brunch rather than an appetiser. Team it with some Roasted Garlic focaccia as we did and you have an awesome brunch / supper.

My kids definitely enjoyed these soupy treats, as did I :) Hope you did too, In case you missed some of the soups this week, here's a quick recap

Corn Spinach Soup
Bottlegourd Soup
Chukandar ka Shorba
Tomato Veg Clear soup
Veg Manchow Soup

Today's richness comes from the fresh cream, almond meal and the juicy Carrots. We were lucky to have a bunch of Organic baby Carrots come our way from a friend, so made this as soon as we saw them :)

I wish I had clicked a pic of those baby carrots - my little one was so excited to see the carrots along with fresh green stalk on top, she was hopping like one happy bunny :)

So, if you have access to fresh carrots (the orange, not the red variety), do make these, although frozen should work as well. Lets get to make these :)

Gluten Free Cream of Carrot-Almond Soup | Can be made vegan too :)

Prep time : 15 mins ; Cook time : 10 mins ; Serves : 4

  • Fresh Carrots - 150 gms
  • Onion - 1 large
  • Garlic - 2 pods
  • Veg Stock - 2 cups (unsalted) or use plain water
  • Cheese powder - 1 tsp
  • Salt & pepper - to taste
  • Almond meal - 4 TBSP
  • Fresh Cream - 3 TBSP- skip for vegan version

  1. Peel the skin lightly , dice the carrots. In a pressure cooker, cook the carrots with the onion and garlic till soft. ( you could skip the onion / garlic entirely and it wouldn't make too much of a difference) 
  2. Cool and puree. 
  3. In a sauce pan, add the puree, veg stock (or water), almond meal, salt , a dash of pepper powder and whisk well. Simmer on a low flame for 7-8 till it considerably thickens. Switch off the flame
  4. Stir in the cheese powder, fresh cream and mix lightly.
  5. Serve hot with a dash of cream and crushed black pepper on the top :)

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September 23, 2016

Veg Manchow Soup | Hot soups for kids | Indo chinese

This has to be the most awaited soup at our dinner table. Owing to the developing tastes, the elder kid has now asking for hot spicy soups as early as 5pm once she's back from school. And we enjoyed the soups we made for the Cooking Carnival this month. This was one soup that was particularly made for her, and she enjoyed it a lot :)

As with Indo-Chinese food, this too was modified at home to suit our tastebuds. I am not a fan of readymade Indo Chinese sauces, and would rather use healthy substitutes whenever I make these.

So, while it may not be the authentic way of making Veg Manchow Soup, it was pretty much pleasing to our palate, and I shall be making this often due to popular demand now :-) I have another version of this with Cheesy Manchow Soup  that I made ages ago, but the kiddo's tastes have changed.

Prep time : 15 mins, Cook time : 15 mins , Serves : 2

  • Veg stock - 2 cups
  • Shredded cabbage - 3 tsp
  • Shredded carrots - 3 tsp
  • Minced onion - 1 small
  • Minced scallions - white & green separate - 2 tsp each
  • Salt - to taste
  • White pepper - to taste
  • Finely chopped garlic & ginger - 1/2 tsp each
  • Corn Starch - 1 TBSP
  • Light Soy Sauce - 1 tsp
  • Rice vinegar - 1/2 tsp
  • Fried Noodles - 3 TBSP (totally optional, but we liked it that way) 
  • Oil - 1 TBSP
  1. In a large wok, add oil, saute ginger, garlic & onions really well. Now add the shredded veggies and saute for 2 mins on high heat, add in the minced white part of the scallions too. Add the Vegetable stock and little salt and let it come to a rolling boil. 
  2. Mix cornflour with 1/2 TBSP cold water and add to the soup. Now add the soy sauce & vinegar. Adjust salt and spices. 
  3. Now finish with the diced green scallions & fried noodles and serve immediately. 

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September 22, 2016

Tomato Veg Clear Soup | Warm soups for winters

Yes, its not Winter here, yet. But for the cold rainy weather here, this soup is perfect. I have to give it to my mom for introducing soup to both my kids - simple, non fussy, healthy and filling everyday kind of soups. This is one of those soups that we all savour, almost like a broth and seasoned with Indian spices.

You can add almost any vegetable to this, but this is a combo that works for both kids. So make a large pot of this broth and sip on wintery / cold evenings. Its also a great cure for sore throats or fever when you can't eat other heavy foods, including rice.

So, presenting, Tomato Veg Clear Soup - Vegan & gluten Free too !!

Prep time : 15 mins, Cook time : 10 mins ; Serves : 3

What you need: (1 cup = 150 ml)
  • Mixed veggies - cut into batons - 1 cup ( I used a mix of cauliflower, beans , fresh peas & carrots)
  • Homemade Tomato Puree - 1/2 cup ** See Notes for more details
  • Cooked Toor dal / pigeon peas - 3 TBSP
  • Hot water - 2 cups
  • Crushed Black pepper - 1/2 tsp
  • Turmeric powder - a pinch
  • Rasam Powder - 1/2 tsp
  • Roasted Jeera / Cumin powder - 1/2 tsp
  • Jaggery - 1/2 tsp
  • Salt - to taste
To make homemade 1 cup thick Tomato Puree, blanch 4 large tomatoes and peel the skin, remove the seeds , cool a bit and puree without adding any water. Keep aside.


  1. Boil the  vegetables in a large pan with a dash of salt. Cook till 90% done. (Alternately, you can also pressure cook for 1 whistle, which is mostly what I do).
  2. In a large saucepan / soup pot, add the tomato puree, cooked dal, 2 cups of hot water, all other spices including salt and jaggery, mix well and bring to a simmer (about 4-5 mins).
  3. Now add the cooked veggies. Adjust spice and serve immediately as is or with croutons on the side.

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September 21, 2016

Chukandar ka Shorba | Gluten free Beetroot soup | Kids Soups

As I mentioned in my post on Corn Spinach Soup, most soups are liked by both my kids. The surprise however was today's soup - Chukandar ka Shorba or Gluten free Beet soup,  that the little one asked for a second helping all by herself. Considering her age, I made it with less spice although you can adjust accordingly. But she does ask for this soup atleast once a fortnight, so it must be quite her favourite. Other than poriyal (dry saute) or this vegan Beet & Peanut salad ,I  am not fond of beets myself. My elder one loves this vegan Beetroot Chutney & Mini Burger with Beet patties quite a bit though.

With both kids on either end of the spectrum with respect to their spice levels, I felt beets might be a win-win for both of them, and it was. I had staved away a small quantity of the soup for the elder one, and although she didn't like the mild spice, she chose another soup to be made for her that weekend. Thats coming up pretty soon too :)

Similar Soup recipes with veggies / greens:

Palak aur Badam ka Shorba (Spinach - almond soup)
Curried Cauliflower - lentil Soup
Cream of Corn soup with bell peppers

Prep time : 10 mins; Cook time : 15 mins, Serves : 2

  • Beetroot - 1 large (about 100 gms)
  • Carrot  - 1 medium (about 50-75 gms)
  • Veg Stock - 3/4 cup
  • Garlic powder - 1/2 tsp
  • Salt and pepper to taste
  • White Onions - 1/2 (opt.)- I didn't use
  • Garlic pods-  2 nos.(opt.)- I didn't use
  • Handful of blanched peas (opt. but recommended)
  1. Wash, peel & chop the veggies into medium chunks. Pressure cook them with 1 cup of water for just 2 whistles.If using the onion and garlic (I didn't add), add to the beets and carrots and pressure cook them too.  Let the steam come down on its own. Cool and puree. Strain if required. I didn't strain.
  2. Add the puree, stock, spices, salt and let it simmer for 6-8 mins. 
  3. Serve the Shorba as is, or add dried herbs, chilli flakes and a dollop of fresh cream on top (It can be completely vegan if you wish to skip the cream). I added a handful of freshly blanched green peas to have a bite and cut out the sweetness from the soup.
1) Beetroot can be overpoweringly sweet at times, so I added a handful of carrots too . 
2) If you dont have veg stock on hand, you can add 1/2 peeled potato to give it some body and starch content too
3) You can also add broccoli /cauliflower and simply steam and puree them if you want to make it more healthy, especially for fussy kids.

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September 20, 2016

Bottlegourd Soup topped with Caramelised Onions | Easy soup recipes for kids

Bottle gourd : one of the most-hated vegetable in Kids' food dictionary (and most adults' too :D). Till my marriage, I didn't eat it too. Now I buy it regularly but sneak it in as a paratha / Muthia / Halwakofta.

But one particular evening saw me viewing this weight-loss aiding veggie in a new avatar (now you know why I am (need to be) partial to that, dont u ? :p). So I made two new dishes with Bottlegourd and loved it :)

One was this wonderful soup - my kids could never guess it was made of Bottle gourd. And, its a great meal to have between lunch and dinner (around 5ish) to fill you up with that fibre and (hopefully) eat less at dinner :). The other (new) dish I made with this veggie will feature sometime soon !!

Calabash / Doodhi / Lauki / Bottlegourd / Sorekai / Sorakaaya : whatever the name, this water-rich veggie makes a wonderful base for this soup. The caramelised onions were an afterthought but definitely added a new texture to the otherwise bland soup, so dont skip that part :)

Bottle gourd soup - perfect appetiser (Vegan & Gluten Free)

Prep time : 10 mins , cook time : 15 mins, Serves : 2~3

  • Doodhi / Bottlegourd - 220 gms
  • Moong dal / split green gram - 4 TBSP
  • Onion - 1 large
  • Almonds - 3-4 (opt. if you want to make this nut free)
  • Salt & black pepper to taste
  • Olive oil - 1 TBSP
  • Caramelised onions
  • Chilli flakes - 1/2 tsp
  • Crushed black pepper
  1. Peel, cube the gourd. Pressure cook with moong dal, almonds, onions + 2 cups of water for 2 whistles.
  2. Cool and puree. Strain if required (I used it as is to up the fibre content).
  3. Add salt , olive oil & crushed black pepper. Simmer for 2 -3 mins. Serve hot topped with caramelised onions and any other seasonings. 

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September 19, 2016

Corn Spinach Soup | Easy Soups for kids | Gluten Free, Vegan dishes

Week 4 of Cooking Carnival.

This perhaps was the MOST difficult week for me to settle on a theme. I had scheduled 3 dishes of another theme already for this week, and then for the umpteenth time, changed the theme ! Whew - talk about indecisiveness !!

When it came to ever changing themes, this week took the cake  (although thats not the theme)

But am not complaining.I had to re-do some of the dishes to suit this week's theme : Soups for Kids.
 My kids got to taste some rather unusual and some favourite soups, and I got to click them at leisure.

For one whole week of cooking these, I made one extra portion for myself (ahem! the blog) and here they are presented during this week. Hope you enjoy the spread :)

The elder one is a great fan of soups, and I dont mind a bowl of these myself as long as someone else makes it (in my case, I had to make it for myself :-)) .So the elder kid and me dug into these, while the little one ate the croutons and some soups, and particularly enjoyed one soup (featured later in the week)

Corn is great on fibre, and spinach is ... well (supported by Popeye) , we have been told its great on Vit. A. All in all, a great warm soup to dig in on a rainy / autumn / wintery day.

Actually everyday, coz soups are so filling ! Let's see how to make these..

Corn and Spinach Soup - Vegan, Gluten Free soup

Prep time : 15 mins , Cook time : 15 mins ; serves : 3

  • Whole corn (on the cob)  - 1 large
  • Spinach (fresh) - 10-12 leaves
  • Moong dal (split green gram) - 4 TBSP 
  • Onion - 1 medium (I used the white, sweet variety)
  • Garlic - 2 pods (large)
  • Salt , pepper - to taste
  • Oil / butter - 1 tsp (sub butter with olive oil for a vegan version)
  1. Scrape down the kernels of the corn. In a pressure cooker / pressure pan, add the kernels, moong dal, 1 medium onion (diced), 2 pods of garlic and 3 cups of water. Pressure cook for 3 whistles and switch off.
  2. Meanwhile, chiffonade the spinach. In a non stick pan, add 1 tsp butter, add the spinach and saute well. Add a dash of salt and reserve aside. 
  3. In the same pan, add  the onions and saute well till they turn pink. Add a dash of salt and crushed black pepper and saute.
  4. Now make a puree of the pressure cooked veggies along with the water. Add this to the sauteed onions, adjust salt and seasoning. Let it simmer on very low flame for 3-4 mins till done. The pureed corn willl make it creamy and will thicken on cooling too.  
  5. Now add the sauteed spinach on top and serve immediately.

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September 17, 2016

Imli ki Kulfi - a street food delight :)

Imli ki kulfi (or spiced tamarind Popsicles) conjures up vivid memories of street food, elbow-licking exercises to draw out the juices trickling down and a sharp contrast of flavours of heat-spice-tangy-sweet that comes from the base syrup. When I made this, I was kicking myself why it took so long to imitate Vaishali's recipe - down to earth easy and quick to put together and refreshingly different.

Yes we have all had the kala khatta, nimbu (lemon), naarangi(orange) flavoured golas (Popsicles) made out of crushed ice , but somehow eating that from a street vendor is something I don't relish - atleast in mumbai / bangalore where I live / grew up, the quality of the ice is quite suspect.

So like most street foods that we make and relish at home, we LOVED this ! The first time I made this, it just wouldn't set ! I even pinged Vaishali and as with me, she was also surprised that it's flavoured water - what's not to set & altho she was in a vacation she kindly gave me tips to set them in aluminium kulfi moulds. 

I told her I had already tried the second batch in another set of Popsicle moulds, and hoped it wud set this time.Believe it or not, we must have checked the freezer at least 6/8 times during those 12 hours and I put the phone down and checked after 1/2 hour and they were absolutely set ! 
{{Perhaps the kulfis are afraid of Princi mam (as Vaishali is affectionately referred to, in our group!)}}

We couldn't wait to savour the madly-awaited treat. Make one (or many sets) and you would know what am talking about ...

Adapted from Vaishali's recipe, I have given a few personal twists and it was lip smackingly delicious.

If you have missed any of the Street Food series this week, here's a quick recap:

Samusa Thouk
Ghugni Chaat
Sowcarpet Murukku Sandwich 
Khakhra Channa Bhel
Chilly Cheese Sandwich

Prep time -10 mins ; freezing time - 8-10 hours, makes -6 Popsicles / kulfis

  • Thick Homemade tamarind chaat chutney (made with dates, jaggery, tamarind , salt and spices) - 3/4 cup
  • Ground Mint paste - 1/2 tsp or use a big pinch of dried mint powder (was my husband's idea to add dried mint powder and it tasted yummy!!!)
  • Ground saunf (fennel) powder - a pinch
  • Chaat masala - 1 tsp
  • Roasted jeera / cumin powder - 1 tsp
  • Black salt - 1/2 TBSP
  • Red chilli powder - 1/2 tsp
  • Cold water - 6 cups
  • Red chilli powder - 1/2 tsp

  1. Mix all ingredients well, adjust spices to taste, add ice cold water, bring to pourable consistency and freeze in individual Popsicle moulds for 8-13 hours or till frozen
  2. Once done, run under running tap water with the mould on for 5-10 seconds
  3. De mould and serve immediately.

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September 16, 2016

Chilly Cheese Sandwiches | Street Food recipes

As part of the ongoing Street food series at Cooking Carnival, It would be amiss on my part if I didn't post the famous street food - sandwich. I had been resisting to post this, although my draft was ready, but the pics weren't available (I lost the earlier batch of pictures for this post).

However, as the penultimate post for this week's series, I couldn't miss posting this.

On my last trip to Bangalore, I chanced to have a bite at Hari Super Sandwich Centre, which is almost a landmark in Jayanagar now. Although I have tasted and posted the Butter Gulkand Chilly sandwich with a twist from there, the options of this hole-in-the-wall eatery is mind blowing.

The other options at Hari's Sandwich centre include today's post (the super fiery Chilly cheese Sandwiches), Dahi Masala Toast, Bread Masala (Bread bhurji in a chaat avatar) and ooh, the oozy n tempting Chocolate Sandwich which I think took the cake (oops, the bread ! :D)

I dont like the Bombay potato sandwiches which has a filling using the Poori bhaji tempered potato and rather prefer the Grilled Sandwich with Oven Roasted Bell peppers anyday, but this reminded me that I need to make today's recipe and post.

So here is the super spicy yet smashingly delicious Chilly - Cheese sandwiches from Bangalore, served Mumbai ishtyle with a cup of cutting chai... This makes for a sumptuous snack / Lunch  / early supper for one person with the following quantities.

I made another batch of this for my elder one for her snack break with the Sowcarpet Green chutney and she's addicted now :-))

{{ PS: if packing this, wrap in a foil to preserve the texture of crispy sandwich for upto 2 hours!)

So, go on make this and indulge and come back for the last in the Street Food series tomorrow.

Prep time : 10 mins ; Making time : 10 mins ; serves : 1


  • Whole wheat bread - 3 slices (apparently fresh and soft Milk Bread works best, but I prefer this)
  • Green Chutney - 2 TBSP
  • Cheese slices - 2 nos (I used plain Cheese slices)
  • Green chillies - finely chopped - I used the really spicy variety here (2 nos.)
  • Chaat Masala - to taste
  • Butter - 1 TBSP (divided use)


  1. Melt half the butter and apply evenly on all 3 bread slices. apply green chutney generously on two of the buttered slices. 
  2. Take a slice of the bread with chutney side up, Place one cheese slice, top with green chillies and chaat masala, top with another bread with chutney side on top, add another cheese slice and top again with green chillies and chaat masala. Close this set with the topmost slice, chutney side facing in.
  3. Heat a tava / panini maker / Sandwich maker. Grill on very low heat for 8-9 mins adding the remaining butter till the cheese starts oozing a bit and both the sides get crispy and nice.
  4. Rest for 1 min and slice diagonally into two. 
  5. Serve immediately with tomato ketchup and hot masala Cutting Chai ! 

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September 15, 2016

Khakhra Channa Bhel - two ways :) | Mumbai Street Food

I give it to Mumbai for its versatile food available here. From the roadside Bhel to the most happening molecular gastronomy, everything is available in Mumbai, and the entire city is almost a foodie savouring different cuisines through the year - Bohri, Parsi, Gujarathi, Maharashtrian, Udupi, Continental, Rajasthani, Marwari, Italian --- the works.

I was to post something else today and despite being scheduled, my heart chose this very simple but lip smacking Khakhra Channa Bhel I had many years ago outside a suburban station (could be Borivili, but my memory fails me). I still recall the small stall that the vendor had set up in a small basket, and people were flocking around him day and night. I declined to venture out for the first two days, but the 3rd day curiosity got the better of me and when I asked him, he said he was making Bhel.

Gilla Khakhra Bhel or the wet version of Bhel
I wondered what was so special about it, and then he said Khakhra Channa Bhel !  One bite and I was sold :-)) I havent seen anyone selling this now, but my friend tells me something similar is being sold inside  the mumbai suburban trains (yeah there are food vendors ON the running train and they hop on , hop off between stations making the most of the evening snack time to make a quick buck)

Khakhras are wafer thin crispy papad kind of flatbreads which are flavoured. These are eaten as is or with the evening cup of tea. There must be at least 20-25 varieties of Khakhras that are sold in Mumbai / Gujarat with flavours ranging from Methi (fenugreek) to Pav Bhaji  to Punjabi Masala to wholewheat to Low fat to Vada Pav Masala to Jawari to Palak (spinach) to Dabeli Masala and many many more ! (And again made with Wholewheat flour, Moong dal flour, or even a mix of these)..

There are TWO varieties presented today with almost the same ingredients: One is a wet version of the bhel (called Gilla Bhel) and one is called Sookha Bhel (Sookha means Dry).Even with the regular Bhel Puri in Mumbai, some people prefer one of the two varieties (talk about customisation!!)

Some varieties of Khakhra (Picture credit : here

If you have all the ingredients ready, this takes less than 5 mins to assemble and do remember to serve this immediately. Lets get to see how to make this.

Sookha Khakhra Bhel

Zero cook ; Serves : 2

  • Khakhra (spicy flattened toasted breads) - 4 nos ( I used the Pav Bhaji variety here)
  • Murumura / puffed rice - 1 cup
  • Salt - to taste
  • Boiled Chickpeas (black or white variety) - slightly salted - as required
  • Finely chopped green chillies - 1 no.
  • Minced Onion - 1/2 no (opt.)
  • Grated or finely chopped raw mango
  • Green Chutney - to taste
  • Meetha Chutney (Dates - Tamarind chutney) - to taste
  • Chaat Masala - to taste
  • Sev / Ompudi - to top
  • Finely chopped coriander leaves  
Additional Addons for Gilla Bhel (wet version)
  • Finely chopped tomatoes
  • Roasted Cumin powder
  • Boiled and lightly crushed Potatoes
  • Finely chopped cucumber
Method for Sookha Bhel
  1. Crush the Khakhra and add the puffed rice and salt to taste. Mix well. 
  2. Add all other ingredients as per taste, toss once and serve immediately topped with Sev.
To make Gilla Bhel:
  1. Process as same, except add more chutneys and Chickpeas, 
  2. Add a handful of finely chopped tomatoes, Chaat Masala, cuucmber, Jeera powder, boiled potatoes, mix really well and top with Coriander leaves + Sev.

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September 14, 2016

How to make Green Chutney - Sowcarpet Style :-))

I already have a green chutney that I make for Chaats. While posting the Sowcarpet Murukku Sandwich, I also got a recipe from our friend for the unusual but lip smacking chutney.

So, thought of posting this too (for posterity). My elder one isn't fond of cheese n chutney sandwiches, but after this was made, she said for the next two days, her snack break is gonna be just that :-))

Amma and me liked it too. Not too spicy, yet delicious.

Do try it out n let me know how you liked it :-))

Prep time : 10 mins ; no cook ; makes : about 100 gms
Keeps well under refrigeration for upto 15/20 days


  • sorted and cleaned Fresh Coriander - 1 large bunch  (about 1.5 cups, tightly packed)
  • Roasted deskinned Peanuts - 1/2 cup (I used the unsalted variety)
  • Green chilli - 2-3 (or to taste)
  • Garlic - 2 pods (opt. I didnt use)
  • Tamarind paste - 1/2 tsp
  • Chaat Masala - 1/2 TBSP
  • Kala Namak / Black Salt - 1/2 tsp
  • Fresh ground pepper - 1/2 tsp
  • Roasted Cumin powder -1/4 tsp
  • Lemon juice - 1/2 tsp
  • Grated jaggery - 1/2 tsp


  1. Powder the peanuts and keep aside. 
  2. Now blend the other ingredients except lemon juice into a smooth paste adding as little water as possible. Now add the peanuts and blend into a smooth paste
  3. Add lemon juice, adjust spice to taste. 
  4. Store in a airtight glass container and use as required. 

Sowcarpet Murukku Sandwich + one more :) | Street food delights...

This post happened perchance. Almost on serendipity. The husband called and said his classmate - a Marwari businessman - from Chennai would be having dinner that evening. After dinner, we were animatedly chatting about the impending movie "Kabali" that was to release that week, and I came to know that this friend was a HUGE movie buff that he had planned to catch first day, first show in Chennai at 4am ! Talk about being starstruck !!

And then somehow the conversation veered towards food (the friend's mom makes one brilliant chai masala that he sweetly carries to our place whenever he visits), and on learning I blog, he invited me to visit them in Chennai and mentioned that his wife would take me to one of the hottest spots for foodies in Chennai (I was expecting him to mention some upscale restaurant), and that was in Sowcarpet.

Sowcarpet comes from the sanskrit words Sahukaar (which means rich man) and Pet (or Pete) means area and major industrialists rub shoulders with small merchants & traders alike and is pretty crowded - day or night. The food scene opens here in the evening though. This area is similar to Kalbadevi in Mumbai (which also sells these murukku sandwiches - dont ask me how!!), Avenue Road or Tharugpet in Bangalore etc.

Apparently its a hotbed for North Indian snacks like Vada Pav, Mumbai Sandwich, Lassi, Kachoris etc (or more importantly, delicious street food thats extremely pocket-friendly).

Well, the magic words : foodie trip + street food + pocket friendly caught my attention :)

Till he mentioned this wonderful Sowcarpet Murukku Sandwich doled out there - And I was sold on that. He even mentioned that the Green chutney made for this was different (well, it turned out he was a HUGE foodie along with being a MOVIE BUFF!) and gave me the recipe for this as well :)

Well, there is not too much of a recipe, except that he said to look for A1 brand of Chaat masala to make the chutney (talk about detailing!). I had to make the chutney and the murukku sandwich and we loved it. He also gave me the recipe for Sowcarpet Chutney sandwich with bread and we made both on the same day and enjoyed the treat !

So, make this and devour it like we did :) and let me know how you liked it ! my kids liked both the versions, but were partial to the bread sandwich

Prep time : 20 mins ; Zero Cook , Serves : 3

Murukku / Chakli - 6 pieces (store bought or homemade - small sized)
Wholewheat bread / White bread - 6 slices
Sowcarpet Green Chutney - to spread (recipe here)
Cheese spread - 1 TBSP (I used it for only the murukku sandwich)
Cucumber, Onion, Tomato slices (thin slices) - as needed {I skipped Onions totally}
Chaat Masala - as required

Cheese - to grate (I didn't use)
Fine Sev / Ompudi
Chaat Masala
Roasted Cumin powder

To Assemble the Murukku sandwich:
Take a sturdy murukku with a flat base, apply the green chutney liberally. Top with the cucumber slices, tomato , cheese spread, onions, sprinkling chaat masala after each layer. Close with another Murukku slathered with chutney on the inside so it sticks. Top with fine sev / Ompudi, chaat masala, grated cheese (I skipped this), and roasted cumin powder. Serve immediately.

To Assemble the Sowcarpet Bread sandwich:
Apply a generous layer of the chutney on the inside of a slice. Top with Cuke slices, tomato slices, onions, apply a handful of sev. sprinkle Chaat masala.
Close with another slice whose one side with chutney faces the inside. Apply a little green chutney and top with sev generously. Slice and serve.

Enjoy :-))

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