Category Archives: VEG STARTERS

Harabara kabab


Here is a Restaurant type classic ghee roast masala which can be easily made at home and enjoyed…..

Gheeroast as i said earlier is a famous manglorian cuisine , they say that the origin of gheeroast masala is from a small town near Udupi/Manglore named Kundapur…

Here the masala is made with ground red chilles and tossed in generous amount of ghee to balance the spiceness and taste….the colour of dish looks firey red,its served as dry for starters or as semi dry gravy and served as a side dish ☺… The classic combo for any gheeroast is manglorian popular neer dosa(recipe in my blog , do check it)..

Various types of ghee roast can be made like fish, prawns, crab,squid,potato,paneer,babycorn,chicken,eggs and so on…. you can see few other gheeroast recipes in my blog ☺ ..

Now lets see this easy and quick Recipe


•1 pkt Mushrooms (250 gms or can use Tinned ones)

•2 tblsp yogurt/curds

•3/4 tsp turmeric 

•1 tsp ginger garlic paste

•20 dry Red chilles(i used byadgi)

•3 tsp coriander /dhania seeds

•1 tsp cumin/jeera seeds

•1/4 tsp Fennel seeds /Saunf 

•1 small onion

•6 garlic cloves peeled 

•1/2 “ginger

•2 cloves

•a very small piece of cinnamon 

•6 peppercorns 

•1 tsp kasuri methi

•a small gooseberry sized tamrind

•1/4 cup ghee/clarified butter

•few fresh curry leaves

• salt to taste


▪clean and wash mushrooms ,cut them into 4 pieces or as desired

▪Marinate mushroom with yogurt,salt turmeric and gingergarlic paste for 15 minutes or more

▪Heat a pan add few drops of oil , add Saunf, jeera ,coriander seeds,Black pepper toss awhile then add onion,ginger ,garlic,redchilles fry till chilles get crisp (dont burn chilles,just toss in a low flame to avoid burning)

▪cool above fried ingredients, and grind along tamrind using water to very fine paste (make fine paste is very necessary)

▪Heat the pan ,add ghee, add ground masala and cook in medium flame till oil starts separating,add marinated mushrooms , water if u want semi gravy or else no need of adding water if you want to make it dry

▪cook till mushrooms are cooked (*mushroom get cooked fast)

▪Add curry leaves, kasurimethi , salt if required as we have already added for marination give everything a good mix and just boil for a minute or so..

▪Now mushroom gheeroast is ready to relish as a starter or as a side dish..


*I have used 2 tblsp ghee here 

*at the time of adding kasurimethi you can add 1/2 tsp garam masala powder 

*the same recipe implies for paneer

Squid gheerost,neer dosa,prawns gheeroast,paneer gheeroast

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Posted by on February 28, 2017 in SIDE DISH, VEG STARTERS, VEGETERIAN CURRIES



​Bread Upma…

Here is a simple and an easy recipe which can be made instantly……Best recipe for using breads laying untouched….

Simple to make Delicious in taste.. Making Bread upma is a brilliant idea to finish of stale bread or bread which is about to expire ;):mrgreen:

Here is a excellent recipe which can be made in jiffy…❤


•1 PKT Bread cut into pieces 

•2 medium onions chopped 

•2 medium tomatoes chopped 

•4 slit greenchillies 

•1 tsp gingergarlic paste 

•1/4 tsp turmeric 

•1/2 tsp chilly powder 

•1/2 tsp garammasala powder 

•1/2 tsp cumin powder 

• 1 tsp dhania powder 

•2 tblsp oil 

•1 tsp mustard seeds

•1/2 tsp cumin seeds 

•1/4 cup water 

• 2tblsp Chopped coriander leaves 

▪Fine Nylon Sev
▪ Heat a wide wok, add oil when hot add mustard seeds let this splutter add jeera let this pop well add onions, greenchillies fry transluscent 

▪Add gingergarlic paste saute awhile 

▪Add all spice powders saute till a good aroma 

▪add in chopped tomatoes, saute for 3 minutes 

▪Add water boil well till thick

▪add salt give a good mix

▪now add bread peices, coriander leaves mix well till everything gets combined 

▪Serve hot with sev sprinkled on top 

* you can even add sprouts,eggs to the recipe.. 

*any bread can be used,but tastes awesome with milk bread..




An easy ,quick ,instant crispy  fritters recipe using cauliflower  is here…..These fritters can be made for kitty parties or can be enjoyed during teatime or when on sudden arrival of guests or you can even enjoy this as a side dish with your regular lunch menu… gohead and give this a try and enjoy.. ☺


•2- 3Cups gobi/cauliflower florets 

•1 small onion chopped

•few curry leaves

•1 tsp ginger chopped

•1 tsp finely chopped greenchilles

•2 tblsp gramflour

•1 tblsp cornflour

•1/4 tsp asafoetida/hing

•2 tsp chilly powder (as per taste)

•1/4 tsp turmeric 

•1/4 cumin/jeera powder

•1/4 tsp garam masala powder

•1 tsp coriander seeds

•1 1/2 tblsp roasted gram dal /daliya (putana)

•salt as per taste

•oil for deep frying


▪First check florets,then add this to water with salt and rest 30 minutes,this helps to kill insect or impurities present in florets 

▪Drain water and keep this in a colander to drain excess water

▪Take a mixi jar add gram flour,cornflour,salt,chilli powder,turmeric, hing,jeera powder,garam masala  and roasted gramdal grind to fine powder

▪To this add coriander seeds and grind for one pulse (just crush coriander seeds)

▪Now in a wide bowl add chopped onion ,chilles,curry leaves,ginger gobi mix well to this add the powder mix and mix 

▪Now sprinkle water lightly and mix with slight pressure so that it get mixed well 

▪Heat oil , keep this in medium flame and add florets one by one and deep fry till crisp flipping all sides

▪Now Gobi kurkure is ready to relish….

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Posted by on December 9, 2016 in SNACKS, VEG STARTERS



​Bread Rolls… A perfect evening snack with tea or coffee . It tastes awesome ,crunchy outside soft inside…Kids will love this for sure as it’s a deepfried and made of bread, and a easy way to make kids eat veggies..This can made in jiffy if you have boiled potatoes ready….

   Here I have used potato for filling /stuffing inside bread , you can replace it by paneer, cheese,mushroom ,boiled peas,boiled corn, capsicum, boiled and shredded chicken(keema) (anything of your choice)but method and procedure remains same

Let’s see the recipe 


•6 white /brown bread  (remove sides)

•2/3 boiled and mashed potatoes 

•1/4 cup shredded cabbage 

•1 grated carrots 

•2 chopped greenchillies (opt)

•Few springs coriander leaves chopped

•1/4 tsp chilly powder

•1/4 tsp garammasala 

•1/4 tsp asafoetida / hing 

•Salt to taste  

•1 tsp limejuice 

•oil for deep frying 

•1 egg (vegetarians can use cornflour slurry )

•bread crumbs for rolling


▪Heat a kadai add 1tsp oil,add chilly powder, garammasala,hing saute lightly add greenchilles ,cabbage, carrots and fry for a minute add salt give a good mix add mashed potatoes, mix and switch off the gas and add limejuice ,coriander leaves mix well  )and leave this to cool

▪Or you can even mix all the above ingredients  in a bowl without frying and use for making stuffing as we deep fry the rolls after stuffing

▪In a wide container add sufficent water for dipping bread, now take a slice of bread dip in this water for a second or two,remove and squeeze tightly excess water by holding in between your palms 

▪Take sufficient potato filling and place in center of bread and roll well till it gets sealed properly , place this aside 

▪continue doing same with the rest of the bread slices 

▪Beat egg well with a pinch of salt

▪Now dip each slice of bread in egg mixture and roll well in bread crumbs(see that it’s coated well)and set each roll in a box with a lid and refrigerate for 30 minutes 

▪Heat oil well then reduce the flame on medium and deep fry rolls till golden 

▪Enjoy with ketchup 🙂


* Vegetarians can replace eggs with cornflour slurry  (1 tblsp cornflour mixed in1/4 cup water without lumps )

Bread Rolls 


Posted by on June 30, 2016 in DEEP FRIED ITEMS(VEG), VEG STARTERS



Are you thinking something for tomorrow’s breakfast then I am here with a easy and quick recipe for you all…
Bread Besan Sesame Toast or You can say a vegetarian bread omelette …
      You can also top it with generous amount of cheese grated and enjoy!


•1 cup besan / Gramflour
•6 bread slices or as needed
•2 chopped greenchillies
•1 medium tomato chopped
•1 medium onion chopped
•2 tblsp coriander leaves chopped
•1/2 tsp chilly powder
•a pinch turmeric powder
•1/4 tsp garammasala powder
•1/4 tsp asafoetida
•1/4 tsp cumin powder
•1/4 tsp dhania powder
•Salt to taste
• water as required
• oil/butter/ghee
•2 tblsp Sesame seeds  (white Til)


▪In a wide container add besan with onions, tomato, chillies, coriander leaves ,all dry powders along with water to a thick batter…
▪Now dip each slices of bread in the besan mixture
▪Make sure that veggies stick to bread slices or just add on the bread slices with the help of a spoon.


▪Heat a griddle, add ghee and place the bread slices, sprinkle some sesame seeds on top and fry this both sides on medium heat till crisp …
▪Cut to desired shapes and serve
▪Enjoy as it is done,with time it becomes soggy…

*can add grated carrots, capsicum, cheese …
*Besan can be replaced with eggs



Bread Besan Sesame Toast



  Here is an instant way of making medu vada within 15 minutes……
Usually medu vadas are done with urd dal batter which needs soaking and then grinding but here there is no soaking or grinding ,only mixing all ingredients and deep frying it……Best starter recipe,party snack,or enjoy instantly with idlis for breakfast ….
This is so tasty just like madur vadas and you can’t even notice that its made with bread….
   I had seen this in a cookery show long back(won’t remember the name as it was written in my recipe book but I like to thank them here for sharing such a easy and quick recipe ) and wanted to give it a try but couldn’t, got a chance to try it today as some brown bread were laying stale and I wanted to clear it off….so prepared this ….
   It’s very crisp outside and soft inside and it’s non oily too,usually recipes made with bread soaks more oil but this is non oily (I was surprised )…in every bite you can feel all the flavor present in it,here and there crunchyness of onions,coconut,….A must try recipe…..


•4 brown bread  (any bread can be used)
•1/4 cup thick fresh curds (beaten well)
•2 tblsp rice flour
•1 tblsp Chiroti rawa(fine semolina )
•1 finely chopped greenchilles
•1 small onion chopped
•Few chopped curryleaves
•Few coriander leaves chopped
•1/2 tsp cumin seeds
•1 tsp ginger finely chopped
•2 tsp chopped coconut pieces
•salt to taste
•Oil to deep fry


▪Take a mixing bowl , add bread slices and crumble it roughly,to this add all the other ingredients and make a firm dough (if necessary add curds to make it firm)
▪Heat oil in a kadai
▪Meanwhile make big equal balls(makes 5 balls),slightly flatten it and make a whole in the middle
▪Now deep fry this both sided in medium hot oil till golden
▪Enjoy this hot with sambar or with chutney
▪I enjoyed with both..


* Use fresh curds, a day old is ok
*any bread like brown,milk,white ,multigrain bread will do..
*If your mixture is thin then adjust it using bread ,rawa and rice flour…





Instant Bread Medu Vada



   A deep fried golden balls like fritters which are very light crispy outside, soft and fluffy inside….A perfect tea time snack…
    Goli baje is also known as Mangalore bajji/ Manglore Baje…..They are very famous in an around manglore so the name ‘manglore baje’…..Now a days you can see this everywhere but all tastes different from the original taste….
   This is prepared very easily and quickly when sudden guest vist us or when we wish to munch something during tea time….We usually serve this with coconut chutney…which adds even more taste to the dish..
    Here is the perfect authentic house old recipe which our granny’s used …
Try this and relish manglore Goli baje at home..


•1 cup all purpose Flour/ Maida(or as needed)
•2 tblsp gramflour
•1/2 cup sour curds (or 2 days previous will do)
•2/3 tsp sugar
•4 greenchilles finely chopped
•2 springs curryleaves chopped
•1/2 ” ginger chopped
•1/2 tsp cumin seeds
•2 tsp chopped coconut pieces
•Salt to taste
•1/4 tsp cooking soda


▪Sieve Maida and gramflour once and keep aside
▪Now in a container add curds and sugar and mix vigorously in one direction ,to this add salt, chillies, curryleaves, jeera, coconut pieces mix well and now add maida mixture  and mix well to medium thick batter..
▪ if the batter is watery add maida to form a thick batter
▪ if the batter is too thick add water to get desired consistency (see below picture )


▪ Rest the batter for 15 minutes
▪ Heat oil to the smoking level and then turn to medium heat
▪Now add cooking soda to the batter and mix well ..
▪wet your finger tips and drop a tblsp of the batter to the oil 5/6 at a time..(can use spoon too..if you drop more ,then your goli bajes won’t puff and rise well)
▪fry all sides by rotating frequently to get even golden colour
▪Remove this on a absorbing paper to remove excess oil…
▪Enjoy with coconut chutney….

Coconut Chutney
1 cup fresh Coconut ,2/3 green chillies , salt and 1/2 “ginger grind to fine paste..


* Serve this immediately after prepared otherwise they become soogy and won’t taste good..
* always when making Goli baje see that flour is to room temperature
*the batter must be medium thick to dropping consistency, if it’s too thick Goli baje will be dense,heavy and oily..
*when deep frying always drop little batter using spoon or using  wet finger tips…
*see that when you drop batter there is enough space for fritters to puff and rise


*Always mix batter in one direction for perfect fluffyness and crispyness
*I have seen some adding hot oil or a tsp of rice flour to the batter for getting crispy texture ,which I have not tried as this recipe is perfect for me..