Indori Poha

After a long time.. Yes.. I hear these words a lot these days  😀 I was away, not only from blogging, but from social media as well. I received a lot messages from a lot of people asking if I am doing good. Thanks a lot to each and everyone for checking in on me. I am doing really good and everything is fine at my end. Its just that I took a break from blogging and once you take a break, getting back gets really difficult. Its late night and I am here, creating a new post with a hope that I will continue blogging from now on. More than blogging, I missed clicking pictures for my blog. Though I have not been creating new dishes in my kitchen these days but literally feel like clicking the regular food. And there was no better way to make a come back with this humble poha.

I am sure everyone loves poha and has a different way of making them. Poha is a very common breakfast at my place, hmmm, we have it atleast once or twice a week. I prepare this on weekdays basically and there is no specific recipe that I follow. I prepare poha as per the ingredients available. My mom makes poha which is loaded with veggies, without any tadka or masala and is basically sweet. My sister, my brother and everyone I know loves poha made by my mom. My husband is yet to try poha made by her and I am sure he will not like it as he doesn’t have a sweet tooth. So I never follow my moms recipe while making poha.

Coming back to this indori poha, I first heard about it from my friend cum neighbor. Her husband is from Indore and she makes poha the way her husband likes. Though she is not very good at making indori poha, she mentioned that the poha is sweet and is flavored with fennel seeds. My husband dislikes any savory items which has added sugar in it so I was hesitant to try it. I checked a few recipes online and prepared it a few days back for the first time. To my surprise, the poha turned out awesome. My husband loved it to the core. This khatta, meetha, teekha Indori poha is our favourite now. Give it a try and I am sure you will love it too. I made it today also and really thought of updating the recipe on my blog because it is that good. You need to garnish the poha before serving with raw onions and sev. Indori sev is also quite famous but I didn’t have it so used normal haldiram bhujia as topping.


2 cups Poha
1 Tsp Mustard seeds (raai)
1 Tsp Fennel Seeds (Saunf), slightly crushed
1/4 Tsp Jeera
3/4 Tsp Turmeric powder (Haldi)
1 Tsp Grated ginger
1 Big Onion, chopped
2 to 3 Green chilies, chopped
1/4 Cup Peas ( I used frozen peas but this is totally optional)
1 to 2 Tbsp Sugar
2 Tbsp lemon juice
2 Tbsp Oil
Salt to taste

For garnishing:
Chopped onions
Sev (I use Haldiram bhujia)
Coriander leaves


Wash the poha, drain all the water and keep aside till they are soft. We don’t want the poha to be mushy so be careful while washing it.

In a pan, heat oil. Add mustard seeds and Jeera. Let them crackcle. Add onions, green chillies, ginger. Mix, add salt, turmeric powder and fennel seeds (make sure to crush the fennels seeds a little before adding). Keep the flame low, let the onion turn soft. Now add sugar, mix and add lemon juice. Immediately, add soaked poha. Very gently mix everything together. Keep the flame low and cover the pan. Cook for 2 to 3 minutes. Switch off the flame. Done!!

Don’t forget to garnish with some chopped onions, coriander leaves and some sev before serving.

** You can’t skip using lemon juice, sugar and chilies in this recipe but can adjust it as per your taste **


I would love to hear from you. Please do share your feedback along with a picture or any suggestions on my Facebook page PicUrFood




Dhoklas reminds me of one Gujrati family in my hometown, our neighbors (they have moved to a different city now). My mom shared a very good relation with them, I had dhoklas at their place for the 1st time when I was a kid. Since we stayed in the same building, exchanging  these things were quite normal. Not much, but I used to have a piece or two.  Their dhoklas used to be amazing and I remember I could easily differentiate between the store bought ones and homemade dhoklas. That is why I don’t mind making them at home and relish it as they are really quick and tastes delicious plus they are healthier too. Dhoklas also reminds me of the movie 3 idiots dialog :mrgreen: tum gujrati kitne cute hote ho par tumlog ka khana itna khatarnak kyun hota hai.. dhokla, faafda 😅😅

Anyway, I have tried so many different recipes of dhokla but never really liked any. After reading a few recipes, I realized, citric acid plays an important role in a dhokla recipe and than I came across this recipe which used citric acid. The recipe is for sooji dhokla but I used besan (chickpea flour) instead of sooji and bingo, I got perfect dhoklas.


Citric acid is easily available in the market. I strongly suggest to use citric acid, lemon juice or vinegar won’t really work. Using sour curd also makes a lot difference, but in case its nit available, you can use fresh curd too. I make dhoklas in 6″ baking pan in my dhokla stand. I also do make them idli moulds, I really find them cute when made in idli moulds 😀 Dhoklas tastes best when served cold and with imli chutney. I have shared the imli chutney recipe in my vada pav post, you can get the recipe here. These can be made well in advance, makes great breakfast or snacks. Lets check out the recipe now.


1 cup Besan
1/2 cup yogurt (preferably sour)
2 tbsp oil
1 1/2 tsp eno
1 tbsp sooji (bombay rava)
1/2 tsp Haldi/Turmeric powder
1/4 tsp citric acid
1 tsp sugar
1 inch ginger, grated or crushed
Green chilies finely chopped to taste
Salt to taste
Water as needed to make batter

For Tadka:

1 sprig Curry leaves
1 tsp mustard seeds
1 tsp white sesame seeds (optional)
Some chopped coriander leaves for garnishing
Juice of half a lemon
2 tsp oil
1/3 cup water (use upto 1/2 cup if you feel its not enough)


Keep the dhokla stand ready and grease the plate or tray in which you are planning to steam the dhoklas. Now mix together all the ingredients except eno and tadka ingredients. Make a lump free batter by adding some water to it. Please make sure not to add too much of water, we don’t want a runny batter. The batter consitency should be like that of cake batter. Let the batter sit for 2 minutes. Now add eno to the batter, mix really nicely and pour the batter in the greased tray and steam it for 20 minutes in medium flame. You can do a toothpick test too to check if its done or not.

For tadka, Heat oil in pan, add raai, let it crackle and switch off the flame. Now add curry leaves, sesame seeds, green chilly to it. Let everything cool down a little and than add half a cup of water to the mixture, add sugar, juice of half a lemon and bring it to a boil. Switch off the flame and let it cool down a little. Now using a spoon, spread the tadka all over the dhokla. Make sure to spread the water all over the dhokla very nicely. Adding water is really important to make soft fluffy dhoklas. In case you feel 1/3 cup water is not enough to soak the dhokla, use upto 1/2 cup. After spreading water, let it sit for a few minutes, cut and serve with some coriander chutney and imli chutney. 


Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you. Also, like it for regular updates 🙂

Sooji toast/Semolina toast


Posting after a gap :mrgreen: Well, have not been doing quite well so not cooking much. And when I do, I prefer cooking dishes which can be made without spending hours in the kitchen and this sooji toast is one of those easy recipes which doesn’t demand much of your time. A few days back when my neighbor was not at home while her kids were back from school, they ended up waiting at my place for their mom to come and not to mention they were very hungry. So I made (after a long time) these sooji toast or you may say ‘eggless savory french toast’ and they loved it. Since then I have been making these really often. Its healthy, gets ready in less than 15 minutes and very filling. They make perfect breakfast and are perfect for kids lunch box as well. It turns soft (not chewy) after its cooled down and there is no change in the taste. I have applied the mixture only on one side, you can apply the mixture on both the sides if you want.


6 bread slices
1/2 cup sooji/bombay rava
1/2 cup or as needed curd
2 tbsp crumbled or grated paneer
4 tbsp or more onion/spring onion, finely chopped
Green chilly finely chopped as needed
2 tbsp coriander leaves, finely chopped
Salt to taste
Oil as needed for toasting


Mix sooji, paneer, onions, chillies, coriander leaves and salt using curd. Make a semi thick batter. Make sure its not runny. Once done, take a spoonful of the prepared batter and spread it evenly all over the bread slice. Similarly, prepare all the bread slices. Grease a non stick tawa, spread oil all over and toast the bread slices in low flame. First cook the spread side and than the other side. Cooking in low flame will give the toast a nice crunch. Once done, serve it along with some coriander chutney or ketchup.


* I love to add paneer because paneer helps in reducing the sourness. You can totally skip using paneer.

* I personally like using spring onions, both greens and whites as I love the taste of spring onions in this recipe.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood.Also, like it for regular updates:)

Sooji Idli


After many trials, I have finally managed to make sooji idlis just like my mom. Me and the husband, we both love Idlis. He likes it with sambar or chutney and I can have it plain with green chutney 😀 Anyway I will not chit chat much and let the recipe talk. Its quite easy to make with just 3 main ingredients. A good quality sooji is needed first of all. I am in Hyderabad and we get so many varieties of sooji here. Nothing works for me except the Bombay Rava we get here. We are not supposed to use the fine variety of Rava for this recipe. The result will be a disaster. I tried using it and got soggy idlis. Secondly, use only fresh curd to make this. Try using just the thick part of the curd, not the watery part. The Idli batter needs minimum 1 hour fermentation, maximum two hours. Fermentation is important here. But if you don’t have time and want to make this in a hurry, than make sure you add more eno than the mentioned quanity to get the perfect Idlis. Lets now check the recipe.



2 cups sooji/Bombay Rava

Fresh curd as needed to bind sooji and make a thick batter (check picture below). I used approx 1 cup.

1 sachet eno

Salt to taste

Water as needed to make smooth batter consistency


In a big mixing bowl, take sooji and start adding curd to it. We have to make a very thick paste so add curd accordingly. Please check the picture below to get an idea about the consistency. Combine sooji and curd nicely. Leave it covered for an hour or more, not less than that.

Before you start making the final batter, grease the idli plates nicely with oil. Keep the steamer/ idli stand ready before you you start using the batter to make idlis.

After an hour, take out the idli batter, it must have dried a little. Start adding water to it (little at a time) to make smooth consistency (check picture below to get an idea). Once you get the desired idli batter consistency, add salt to taste, mix well. Now add eno to it. Mix nicely and pour the batter in idli trays. Steam it for 20 minutes in low flame. Once done, take the trays out and let it cool down a little (for atleast 5 minutes) before demoulding the idlis. Serve with sambar or chutneys.



* Please don’t over mix or let the batter sit much after adding eno. Steam it immediately.

* I let it ferment for one and a half hours.

* Quantity of curd depends on the quality of sooji. That is why I am not mentioning the quantity.

*If you are not sure about the idlis being cooked or not, prick a toothpick and check. If the toothpick comes out clean, its done.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂





Yogurt and cottage cheese sandwich


Hyderabad was very hot last summer. Temperature was 47 degrees for almost a month. It was a Saturday night and we were just lying in our room with the AC on. I asked him breakfast mey kya banaun kal? The answer was (for a change) very instant ‘Dahi sandwich’ :mrgreen: Generally he says kuch bhi bana do 😅 He told me that his flatmate cum a good friend used to make this sandwich very often when they used to stay together. I messaged his friend and ask about the recipe. He explained me very nicely. I tried it the next morning. But I didn’t like it. There was something not so good about the sandwich but it was really different and quite light, perfect for summers. I wanted to give it a try again. Next time I tried it differently. Used hung curd instead of normal curd. Skipped using cucumbers etc, added some paneer instead and sautéed the onions and pepper. Bingo!! The dahi sandwich tasted so so delicious. The crunchiness of the onions and pepper goes so well with hung curd. I toast the sandwich with mustard seeds which makes the sandwich even more delicious. I read this toasting method in some blog long back. Don’t really remember the name of the blog. This is one of the easiest and healthiest sandwiches. I enjoy every bite and don’t prefer any dip, sauce or chutney with this one.

Oh by the way!! I missed to mention that I have some carpentry work going on at my place and we are living on sandwiches from past 10 days :mrgreen: Jugaadu sanwiches I would rather say 😀



8 bread slices
1 cup hung curd/thick curd
1/2 cup paneer, crumbled or grated
1 small onion, finely chopped
1/3 cup bell peppers (red, green or yellow), I used finely chopped red bell pepper
2 tbsp coriander leaves, finely chopped
1 green chilly, finely chopped
salt to taste
1 tsp oil for sautéing the veggies

To toast the sandwich:

Oil as needed
Mustard seeds as needed.


Heat 1 tsp oil in a pan. Sauté onions, bell pepper and green chilly in high flame for one minute. Switch off flame and transfer to a mixing bowl. Let it cool down a little.

Once the onion pepper has cooled down, add hung curd, paneer, coriander leaves and salt to it. Mix well. The filling is ready.

Now take one bread slice, put some filling and spread nicely. Put another bread slice on it and press it lightly. Prepare all the sandwiches similarly and keep aside.

To toast the sandwiches. Heat some oil in a tawa or a kadhai, add mustard seed to the oil, let it splutter and quickly place the sanwich on the mustard seeds. No need to press. Apply some oil on the other side and flip over. Toast both the sides nicely. Similarly prepare all the sandwiches and serve.



* You can use oregano and chilly flakes as well. But I don’t prefer adding.

* Please use hung curd or thick curd only.

* I take 2 cups of curd approx, put it in a cotton cloth and hang it inside my fridge overnight to make hung curd. This makes a little more than a cup of hung curd.

* I use fresh curd. Sour curd doesn’t taste good.

* Use more green chillies if you want it spicy.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂