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


Schzewan noodles with homemade schzewan sauce 


Who says no to noodles? Well, my husband does. So when he plans to skip dinner or lunch, I make sure to indulge myself to the dishes I love. Most of the times, I enjoy white sauce pasta or some fried stuff. Today I prepared this Schzewan noodles which is loaded with red bell pepper, cabbage and carrots, absolutely perfect for my taste buds, hot and spicy. I planned to add eggs but there was no egg in my pantry so skipped it. I mentioned in my Jeera aloo post, that I prepare a few things in advance like chutney, sauces etc. I prepared this Schzewan sauce almost two or three weeks back which is still good. Since my husband doesn’t like spicy food at all, I didn’t get chance to use it. Homemade sauce stays good for a long time if stored properly. Trust me, these little things sometimes turns out to be a life savior. This schezwan sauce is so versatile. Apply some to ur sandwich or serve it as a dip or prepare some indo chinese dishes out of it. Sharing the sauce recipe below and the noodles recipe too. Its very easy and I am sure you are going to like it too.

To prepare the schezwan sauce, take 30 dry red chilies and soak them in hot water for 1 to 2 hours. I generally remove all the seeds, you can keep seeds of 1 or 2 chilies as per your preference. After soaking, make a paste out of the soaked red chilies. Don’t discard the water, you can use the water to give desired consistency to the sauce. Now in a pan, heat 2 tbsp of oil and add 3 tbsp of finely chopped or grated garlic and 1 tbsp of ginger (grated). Fry in low flame till they just start to turn brown. Add red chilly paste, mix. Fry till oil separates. Add a tsp of soya sauce (add more if you want more dark color), 3 tbsp ketchup and 1 tbsp vinegar. Mix. Add salt and black pepper powder to taste. If the mixture turns too thick, add water and bring to a boil. Do a taste test and adjust the seasonings. Done. Let it cool, transfer to a clean dry jar and refrigerate.


Ingredients for noodles:

1 packet noodles, I used chings hakka noddles
2 to 3 cups vegetables of your choice, I used cabbage, onions, carrots and red bell pepper.
2 to 3 tbsp of Schzewan sauce (store brought can be used as well)
1 tbsp of tomato ketchup
Salt to taste
2 tbsp oil


Boil noodles as per the instruction given on the packet. Once the noodles are cooked, drain the water. Now add some cold water to the noodles and discard all the water. Apply some oil to the noodles so that they don’t turn sticky and form lumps. Keep aside.

Heat a pan (needs to be piping hot). I prefer using my iron kadhai or pan to prepare noodles and not the non stick ones. As per my knowledge, one shouldn’t cook in a non stick pan in high flame. Add onions to the oil, keep the flame in medium. Saute till they start to turn brown. Add cabbage and carrot, cook till they turn brown. Don’t over cook or else the veggies won’t remain crunchy. Add bell pepper, cook for a minute. Shredded boiled chicken or fried eggs can be added too at this stage (optional). Add Schzewan sauce, ketchup and salt. Mix well. Add noodles and mix well. Done. Garnish with spring onions and serve. 


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.

Honey chilly baby potatoes


Honey chilly potatoes are one of my favorite indo chinese dish and ordered often when we visit any chinese restaurant. I enjoy making this at home too as its too simple. I don’t deep fry the potatoes but they still tastes great. I generally make them with regular potatoes as I hardly find baby potatoes when I need them. And luckily I got these this time in our societies vegetable vendor and made these out if them. As the name suggests, these are spicy and sweet at the same time. You can totally make it as per your taste. I love it spicy so add lots of green chillies. You don’t need to add any salt to this dish at all as we are using sauces here. These are not deep fried, but still tastes great and super easy to make too. If using regular potatoes, boil them but make sure they don’t get mushy. Chop them in cubes and rest follow the same method mentioned below. Refrigerated potatoes works great in this recipe. They don’t break and are easy to fry. I have heard we should not cook honey so I add it at the end after the flame is off 😀 I have used all the sauces from chings.


250 gms baby potatoes, boiled and skin removed
1/2 cup colored bell peppers, chopped in cubes
1/4 cup spring onions, chopped (optional)
1 tbsp garlic, finely chopped
Green chilies finely chopped as per ur taste
1 tsp ginger, grated or finely chopped
1 tbsp soya sauce
2 tbsp red chili sauce
1 tsp vinegar
2 to 3 tbsp honey (I used 2 tbsp)
1 tsp ketchup (optional, I didn’t add)
1 tbsp corn flour
2 tbsp oil


Take potatoes in a mixing bowl, add cornflour.  Toss it so that the potatoes are nicely  coated with cornflour. Keep aside. Heat a pan very nicely. It should be smoking hot. Keep the flame low and add a tbsp of oil and heat it nicely too. Add marinated baby potatoes to it and saute them in low flame. It will take some 5 to 8 minutes for the potatoes to be a little crunchy from outside.  Please remember the pan and oil needs to be really hot otherwise potatoes will stick to the pan. Once done, remove the baby potatoes from the pan and in the same pan add some oil. Keep the flame low. Add finely chopped ginger, garlic and chilly. Be careful here as chilies crackle and also make sure not to burn them. Add chopped bell peppers and toss. Now saute the bell peppers in high flame for a few seconds. We want the bell peppers to be a little crunchy. Keep the flame low and add all the sauces and vinegar, mix. Add the baby potatoes and spring onions leaving some greens for garnishing. Toss everything nicely, cook for a minute and switch off the gas. Now add honey as per your taste ( I added 2 tbsp). Garnish with sesame seeds and spring onions greens. Serve immediately.

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 🙂

Masala Pav


I am here after a long time and back with another super easy and quick, masala pav. I tried masala pav in a chaat ki dukaan here in Hyderabad sometime back and oh my god, it was so delicious. Soft pavs covered in spicy and tangy masala, loaded with butter which made it even more delicious. I love making this at home. Its really easy to make, perfect for the days when you crave for something chatpata and spicy. This makes a great snack and goes really well with shaam ki chai.

A few things, I would like to mention before. I always use red bell peppers to make this. I mostly grate the bell peppers. I absolutely love using grated bell peppers. It gives a good color and enhances the taste too. Using grated bell peppers makes the masala smooth too. But please don’t use mixer grinder to make the paste, use grater only.

I used oil to prepare the masala. You can make the masala using butter too. But make sure you toast the pavs using butter only.

Masala pavs are meant to be spicy. I just use red chilly powder (degi mirch powder) which gives medium spice. Please use red chilly powder as per your taste and preference. You can use green chilies too.  I have also used homemade pav bhaji masala. You can check out the recipe here.

Recipe adapted from here.



1/2 cup onion, finely chopped
1 cup tomatoes, finely chopped
1 medium potato, boiled and grated
1/2 cup finely chopped or 1/4 cup grated bell pepper
4 big garlic cloves and 1 inch ginger, grated
1 tsp red chilly powder (add ore if you want very spicy)
1 tbsp pav bhaji masala
Salt to taste
1 tbsp butter or oil
1/2 cup water
Coriander leaves for garnish

Other ingredients:
4 pavs
Butter as needed to toast the pavs


In a heated pan, add butter or oil. If using butter, make sure you don’t let it burn. Keep the flame low. Add onions, sauté in low flame for a few minutes toll they turn soft. Add ginger garlic paste. Saute for a minute and add bell peppers. Let it cook for a minute. Add chopped tomatoes, pav bhaji masala, red chilly powder and salt to taste. Cook everything together till oil separates from the masala. Add 1/2 cup of warm water, mix and add grated potatoes. Let everything simmer for 2-3 minutes in low flame, garnush with coriander leaves, switch off the flame and keep aside.
Now heat a non stick or an iron tawa. Slit the pavs but do not break into two halves. Toast the bread using butter. Spread the masalas all over the toasted bread nicely (make sure to cover all the sides of the pavs with masala) and serve immediately along with some chopped onions and lemon wedges.

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 🙂