Category Archives: QUICK RECIPES

Bombay Toast

Bombay Toast


When it comes to quick and easy tiffin or breakfast, I can only think of Bombay Toast. I cannot say how much I love this Toast. During my school days, I used to have this Toast at least 2-3 times a week.  It is very easy to make…all you need is 3-5 minutes. Even during my both the pregnancies, whenever I was hungry, I’ll just grab few bread slices and make Bread Toast. It used to give me lot of happiness. Best thing is that within 10 minutes, I can make seven toasts. When I have four of them, I will become full. I also like the ones served in American Restaurants. My hubby gets Bread Toasts for me on Sundays. Just love them! Quite similar to our style but they remain firm enough for hours together. Whenever I have enough time, I make Iyengar Bakery’s Bread Sandwich, Sprouted Soybeans/Moong Dal Sandwich, and Wheat Bread Capsicum Sandwich. Ok now lets move on to the recipe…

Bombay Toast

Preparation Time: Less than 5 minutes
Cooking Time: 4 minutes
Makes: 1 person
Recipe Category: Breakfast/Snack


Bread – 5 Slices

Eggs – 2

Milk – 1 Cup

Sugar – 2 Teaspoon

Oil – 1 Teaspoon

Note. The ingredients shown will vary with the original quantity.


1. In a bowl, put eggs, milk, and sugar and whisk well. Beat it well till sugar dissolves. Now, dip the bread slices in the milk mixture.

Bombay Toast

2. Soak the bread slices well. Toast the bread in a dosa pan. Drop oil on the corners of the bread. Cook the bread on both sides.

Bombay Toast

Now, the Bombay Toast is ready!

Serving Suggestions. Sprinkle ghee or sprinkle little sugar on top.

Bombay Toast

Bread Sandwich | Easy Bread Recipes

How To Make Bread Sandwich?

Preparation Time: 10 minutes
Cooking Time: 3 minutes
Makes: 2 persons

A sandwich in a hurry!

When I have only few minutes left to make an evening snack or some kind of food to fill the stomach for an hour or so, I blindly make this recipe. If there are onions and capsicum or onion and tomato or tomato and potato, then the sandwich is ready. It tastes great with any combination. A very flexible and easy sandwich. This sandwich is a blessing for me as a busy mom.


Onion – 1/2 no. (round slices)

Bread – 4 nos.

Tomato – 1/2 no. (round slices)

Coriander Leaves – as required

Potato – 1 (round slices)

Tomato ketchup or Jam or or Butter or Ghee or Coriander/Mint chutney

Sandwich maker

Note. The ingredients shown will vary with the original quantity.


1. Apply butter or mint chutney or ketchup on one side of the bread. I applied butter. Place onion slices, tomato slices, potato slices, and coriander leaves on the bread.

How To Make Bread Sandwich?

2. Apply any spread on the other bread and place it on top of the other bread.I applied mint chutney. Cook the bread in sandwich maker.

How To Make Bread Sandwich?

Now, Bread Sandwich is ready!!!

How To Make Bread Sandwich?

Broccoli Aval

Brocolli Aval Rice


 Healthy and yummy all in one neat little package! 


Ragi aval or any aval – 1 cup (I used normal aval)
Broccoli – 1/2 cup
Chopped onion – 1/2 cup
Chopped carrot – 1 tablespoon
Chopped beans – 1 tablespoon
Chopped ginger (enji) – 1 teaspoon
Green chillies (pacha molaga) – 1 teaspoon
Turmeric powder (manjal thool) – 1/2 teaspoon
Coriander leaves (kothamalli) – 2 sprigs
Oil – 2 teaspoons
Salt – as desired

To Season

Butter – 1 teaspoon
Fenugreek seeds (vendheyam) – 1/2 teaspoon
Red chillies (kanja molaga) – 2 nos.
Mustard seeds (kadugu) – 1 teaspoon
Asafoetida (perungayam) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1 teaspoon
Channa dal (kadalai paruppu) – 1 teaspoon


1. In a non stick pan, heat butter. Add fenugreek seeds, red chillies, mustard seeds, asafoetida, channa dal, and urad dal in an order. When dal turns light brown in color, add 2 teaspoons of oil followed by carrot and beans.

2. Now, add onion, turmeric powder, aval, and salt. After 3-4 minutes, add green chillies and ginger. Boil well. Finally, add broccoli and cook for three more mins and bring the pan down. Garnish using coriander leaves. Now, the Brocolli and Aval is ready!

Learned this recipe from Chef Bhanumathi Ramesh


1.The 2 teaspoons of oil that you add after frying dals will enhance the flavor.

2. A healthy dish for office goers as well as kids. You can pack this dish in a lunchbox as the aval will not become soft.


Serve. For me, I would have this dish just like that without any sidedish. If you wish, you can have it with Hotel Style Coconut Chutney, Til Chutney

Cabbage Capsicum Curry | Cabbage Capsicum Poriyal

Cabbage Capsicum Curry
A nutritious and yummy dish!
I like the cabbage and capsicum combination. I feel it is generally a rare combination but these veggies when combined result in a nutritious and yummy dish. I have Cabbage and Capsicum Curry along with sambar, rasam, and curd rice.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 3 persons
Recipe Category: Side dish
Recipe Cuisine: Indian


Cabbage – 1/4kg (sliced)
Capsicum – 1 no. (sliced)
Onions – 2 nos. (sliced)
Chilli powder – 2 teaspoons
Cumin powder (seeraga powder) – 1 teaspoon
Turmeric powder – 1/2 teaspoon

To Season

Mustard seeds (kadugu) – 1/2 teaspoon
Curry leaves – 10 nos.
Oil – 3 tablespoons
Salt – as desired

Note. The ingredients shown will vary with the original quantity.


1. Heat oil and add mustard seeds. When mustard seeds pop out, add onions and salt. Fry until it becomes light golden brown. Add capsicum and fry for a minute.

2. Then add cabbage. Add turmeric powder, chilli powder, cumin powder and boil well for 5 minutes in medium flame. If you think, the curry is dry, sprinkle some water and cook for 2 more minutes. Finally, add curry leaves.

Now Cabbage Capsicum Poriyal is ready!

Serve. With Chappathi and Paratha and accompaniment for rice.

You can have the Cabbage Capsicum Poriyal with the following recipes:
Avaraikkai Kootu(Broad Beans Kootu), Cauliflower and Carrot Kootu, Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Dal Tadka,Paruppu Thuvaiyal, Rajma Dal, Spinach Moong Dal, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Keerai Masiyal, Keerai Masiyal (No garlic and onion), Pavakkai Pitlai/Bittergourd Pitlai, Mushroom Kuzhambu, Murungakai Poricha Kuzhambu, Mochai Kara Kuzhambu, Apple Rasam, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Bisi Bele Bath, Oats Curd Rice

Chennai Fish Kuzhambu


Fish simmered in tamarind juice! Nothing less than fantastic!
I learned this recipe from a friend. Chennai Fish Kuzhambu needs only basic ingredients such as ghee, tamarind paste, and poppy seeds. I believe the key ingredient is the ghee. A hint of ghee gives this kuzhambu its tangy and subtle flavor. I boiled this kuzhambu for about 5 minutes and then thought whether I had made a serious mistake of trying this recipe. I was also wondering how can my friend be wrong…why would she even tell me if it had not come out well for her?
While all this was going on in my head, my husband was eagerly waiting for this delicious kuzhambu. The name Chennai Fish Kuzhambu itself created a huge expectation in him. He was very hungry too. I seriously thought I made a mistake.
Believe it or not, as time passed by, say after 10 minutes, the smell of the ghee together with the tamarind paste gave away good aroma as well as the desired taste. The kuzhambu, at the end, tasted fantastic. We had the kuzhambu for the next day as a sidedish for idly. Fish Kuzhambu usually tastes well the next day. I thank my friend for sharing this fantastic Chennai Fish Kuzhambu. Even now, when I think of this kuzhambu, my taste buds go high.

Fish – 5

Chopped Onion – 1

Tamarind Water- 1 Cup

Garlic Pods – 6

Cumin Seeds – 1 Teaspoon

Mustard Seeds – 1 Teaspoon

Poppy Seeds (Kus Kus) – 3/4th of a Teaspoon

Turmeric Powder – Nearly 2 Teaspoons

Chilli Powder – 1 Teaspoon

ghee – 2 Tablespoons (Do not substitute oil for ghee)

Salt – as desired


1. In a mixing bowl, put fish, onion, and tamarind water.

2. Grind cumin seeds, garlic pods, poppy seeds, mustard seeds, chilli powder, and turmeric powder into a fine paste. Add this paste to the mixing bowl. Stir once. Transfer the content to the frying pan and add salt. Stir once.

3. Heat the frying pan. Add ghee and little water and boil well until the kuzhambu thickens.

Once the kuzhambu thickens, the taste would be very nice.

Now, Chennai Fish Kuzhambu is ready!

Serve: Hot Rice, Dosa, and Idly.


Apply 2 teaspoons of vinegar or 2 teaspoons of thick tamarind juice or even juice of half lemon on both the sides of the fish for few minutes. Then, wash the fish. This will help to clean the fish and remove the odor from the fish to a certain extent.

Meen Kuzhambu


Coconut Chutney Dosa / Thengai Chutney Dosa

Coconut Chutney Dosa

Coconut Chutney Dosa


A Quick and Tasty Dosa!

I make this Coconut Dosa whenever I have excess Coconut Chutney  at home. It gives an unique taste to the dosa. Adding curry leaves make it even more tastier.


Dosa Batter – 3 Cups

Coconut Chutney – 1 Cup

Curry Leaves



1. In the dosa batter, add Coconut Chutney  and curry leaves.

2. Heat the dosa pan, using a ladle, pour the batter and make a round circle. Apply oil on the corners of the dosa. Heat the dosa until it is cooked on either sides.

Now, the Coconut Chutney Dosa is ready!

Serve. Side Dishes For Dosa & Idly

Note. Curry leaves increases the flavor of this dosa.

Recipe Reference. Chef Jacob

Crispy Bitter Gourd Fries | Easy Pavakkai Fry | Pavakkai Recipes

Crispy Bittergourd Fries

A simple, easy, and crispy fries!
Bitter Gourd….oh no…it tastes bitter…This is what generally we say. Believe me, this Crispy Bitter Gourd Fries does not have the bitterness at all. Even kids will love it. At times, I use color. Most of the time, when I buy bitter gourd, I do it this way. Some deep fry it. I generally grill it or fry it in dosa pan using 2 tablespoons of oil. For me, since I shallow fry it, is surely a healthy recipe. Try it out and you’ll know how easy, tasty, and crispy it turns out to be!

Preparation Time. 2 minutes
Cook Time. 10 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Serves. 3


Bitter gourd – 5 to 6 nos.
Rice flour – 4 tablespoons
Corn flour – 2 tablespoons
Sambar powder/Chilli powder – 2 teaspoons
Turmeric powder or Color – 1/4 teaspoon
Salt – as desired
Oil – as desired

Note. The ingredients shown will vary with the original quantity.


1. Cut bitter gourd into thin and round pieces.  In a bowl, put all the ingredients except bitter gourd and add 2 tablespoons water and mix well. If you are using color, mix the color in a teaspoon of water and add it to the remaining ingredients. The consistency of the paste should neither be watery or thick paste.

2. In a frying pan, heat oil. When the oil is hot, add the bitter gourd pieces and fry until they become golden brown. You can also shallow fry bitter gourd pieces in 2 tablespoon of oil in a pan. I have shallow fried them.

Now, Crispy Bitter Gourd Fries are ready!!! You can either have it as snack or as a side dish for rice.

Serve. Hotel Style Coconut ChutneyTil Chutney, Cucumber Kootu, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu,Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Basil Rice (Thulasi Sadam), Bisi Bele Bath, Kovakkai|Tindora Rice, Raw Mango Rice, Oats Curd Rice, Peanut Rice, Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice,