Batata Vada ( Potato Vada) – Not Deep Fried 

Batata vada ( Potato vada) is a popular street food in India. Instead of Deep frying Potato vada I pan fried them . Potato vada or Batata vada is prepared with Mashed Potatoes and Spices . I added some Cooked Beans to the filling for a Healthy version. The Batter is prepared with Chickpea flour ,Rice flour and Spices. No need to add any Baking soda to the Batter. The same  batter I use to prepare Vegetable Pakora( Not deep fried Version) and they always turn out Crispy . So used the same Batter for Batata vada. The Batata vada is Crispy with a tasty filling. You can eat them with Onion Salad or with Pav. Drizzle some Coriander n Mint chutney , Dates and tamarind Chutney and Garlic Chutney Powder on the PAV and Place the Batata vada and Serve with Pan fried Green chillies. Actually Batata vada is round in shape , as I’m Pan frying them I shaped the filling like a Patty , so they will cook evenly on both sides.

            One medium Potato with skin provides 620 milligrams or 18 percent of the recommended daily value of potasssium and is considered one of the best foods with Potassium .  Potassium helps lower Blood pressure. Excellent source of Vitamin C and B6.Deficiency of Vitamin B6 are cracked lips, Confusion and inflammed tongue . Foods high in Vitamin B6 are Whole grains , Beans , Nuts , Potatoes and Banana . Potato has 110 calories making it a great choice to maintain a Healthy weight ( Eat in moderation) . They are high in carbs. Wrong to eat is with Cream, butter , Stuffed with cheese. There is nothing wrong to eat a Boiled potato . Pair up with Beans , Veggies and Spices gives you more even flow of energy than a lone Potato .No fat, sodium or Cholesterol . More potassium than a Banana . 

NOTE : You need Less than 2 tbsp Oil to pan fry the Batata vada and 1 tbsp Oil for the filling.  Here is the Simple and tasty Batata vada recipe that you can enjoy any day without using too much Oil . 

Recipe for 7 Patties .

Preparation and Cooking time – 30 minutes



1. Potatoes – 3

2. Onion – 1/2  Cup 

3. Ginger and Garlic Paste – 1 tbsp and Green chilli Paste – 1 tbsp

4. Seasoning – Black Split urad dal – 1 tbsp , Mustard seeds and Cumin seeds- 1/2 tbsp

5. Oil – 2 tbsp

6. Black Channa and Blackeyed Beans – One  cup ( Cooked and Mashed)

7. Red chilli powder , Coriander and Cumin Powder – 1 tbsp , Dry Mango Powder – 1/2 tbsp or Juice of Half Lime

8.  Finely Chopped Coriander Leaves and Curry Leaves


1. Heat 2 tbsp Oil and Splutter Mustard seeds followed by Cumin and Coriander seeds , Curry leaves , Green chilli paste , Ginger and Garlic Paste . Fry for Couple of Minutes and add chopped Onions.

2. Once Onions are brown add Mashed Potatoes , Mashed Beans , Chilli powder , Coriander and Cumin Powder .

3. Mix well . Add finely Chopped Coriander .Cool and squeeze Juice of Lime .Check for Salt and Spices and adjust accordingly .

4. Cool and divide the Potato mixture into 7 equal Portions .

5. Grease your hands with Oil and shape them like Patties.


                             Need 1 to 2 tbsp Oil for Pan frying BATATA VADA ( POTATO VADA) 

1. Mix Chickpea flour , Rice flour , Curry Powder , Ajwain and salt .

2. Add Water slowly and mix like a thick Batter without lumps .

3. Heat a wide Pan on Medium heat and  Grease the Pan with Oil .

4. Dip the Potato patties in the Batter and Place in the warm Pan . Drizzle Oil over the edges. When the Edges are light brown , flip them and Pan fry the other side.

 5. SERVE them with Pav , Garlic chutney Powder and  Pan fried Green Chilli .  

Note : You can drizzle some DATE TAMARIND CHUTNEY , Coriander green chilli Chutney over the Pav and Place the Potato Patty . Sprinkle some Garlic chutney Powder . Serve warm .


No Cooking Snack with Sprouts Spread .

Try this No Cooking Snack when you are not in the mood of Cooking.

              If you are bored of eating Sprouts plain, then try this Sprouts Spread . Guilt free snacking. Sprouting is so easy and I always Keep some in my refrigerator for Snacking. Soak Green Moong Dal overnight. Wash 3 to 4 times . Drain out all water. Place them in a four single sheet Paper towel  or Cloth and place in a Sauce pan and cover with lid . Leave in the Oven for 24 hours or in Warm place . Your Sprouts are ready . Don;t leave them outside for more than 24 hours, they will get sticky . Refrigerate them and stay good for a Week. Wash before you add to Salads. Don’t wash and refrigerate.

                    Here is the Simple recipe for Sprouts Spread. Serve with Sliced Cucumber, Tomato , Carrot sticks, Bell Peppers, Celery sticks or with Pita .

Recipe for 2 . Time taken :10 minutes


1. Sprouts – One measuring cup

2 . Chopped Onion – 1/4 th Cup

3. Garlic cloves – 2

4. Green chilli – 1

5. Salt , Freshly ground Black pepper , Mixed Herbs

6. Juice of Lime – 1/4 th or accordingly

7. Sliced Cucumber , Tomato , Carrot sticks , Bell Pepper sticks, Celery sticks or Pita chips or with Jowar roti .

8. Chopped Parsely or Coriander


1. Grind  Onions, Garlic cloves, Chopped Green Chilli and Green Moong Sprouts with Little Salt and Lime Juice coarsely . If need Sprinkle some water.

2. Transfer to a Bowl and add freshly ground Black Pepper , Chopped Parsely or Coriander and Mixed Herbs.

SERVE with Veggies of Your choice .


Ragada Patties with Stuffed Vegetable .img_3228

This Weekend we had Ragada Pattices for Lunch or Stuffed Toamto in Yellow Peas Gravy. Enjoy it as a Chaat or serve with PHULKA . A little different from regular Patties . It is Stuffed Pattie in a Vegetable . It’s my daughter Idea as she like this Vegetable in everything.( Idli , Dosa and Stuffed recipes) . In every bite you will have a juicy taste with Soft melt in mouth stuffing along with tasty and Spicy Ragada topped with Coriander  Mint Chutney and Date Tamarind Chutney .Ragada Patties is a famous Street snack and Chaat recipe in India .

                   It is a two part preparation of Ragada or Yellow Peas Gravy  and Stuffed Vegetable Pattie or Stuffed Tomato . It is a Healthy recipe  and  can be prepared with 2 tbsp Oil . For preparing Ragada we use Dried Yellow Peas which are soaked Overnight and Pressure Cooked along with Potatoes for fast Cooking. Dried Peas along with other Legumes are rich in Soluble fiber and good source of Cholesterol lowering fiber  . Soluble fiber forms a gel like substance in the digestive tract that binds bile( which contains Cholesterol ) and carries it out the body . It provides five important minerals 3 B vitamins , Protein and virtually no fat. Store Dried peas in a air tight container and will last for several months . If you store for longer , then store in refrigerator. Tomatoes of all Colors provides outstanding nutrient benefits . Store them at room temperature and away from sunlight . If stored in refrigerator , remove them One hour  before cooking to regain maximum flavor . Researchers has suggested that Potatoes can be incorporated in our diet and loose Weight if Baked or Boiled and seasoned with Herbs instead of Butter or Cream.One medium sized Potato has 110 Calories , no fat, sodium or Cholesterol and more Potassium than a Banana . Source : Health Magazines .

Recipe for 3 People .

Preparation and Cooking time : 30 Minutes


1. Dried Yellow Peas – 1/2 Measuring Cup

2. Boiled Potato – 1 ( White or Sweet Potato)

3. Onions – One Medium chopped

4. Tomatoes – 2 Chopped

                       and Grated Beetroot 

5. Garlic – 2 Cloves ( Peeled and Chopped)

6. Grated Ginger – 1 tbsp

7. Salt and Turmeric – 1/4 th tbsp

8. Oil – 1 tbsp

9. Curry Powder – 1/2 to 1 tbsp ( Blend of Red chilli powder , Coriander and Cumin Powder , Garlic and Coriander leaves with Stems)

10 . Pav bhaji Masala – 1/2 tbsp

11. Finely Chopped Coriander leaves 


1. Soak Yellow Peas Overnight . Pressure cook with 1 measuring Cup water , Salt and Potato  for 3 Whistles on Medium High Heat. When Pressure comes down transfer Peas with Water into a Bowl . Mash the Potato .

2.Heat 1 tbsp Oil and add Cumin seeds . Once cumin seeds are brown add finely chopped Onions. Fry till golden Brown . Once Onions are Brown add Ginger and Garlic Paste . Fry for Couple of Minutes and add finely chopped Tomatoes and Grated Beetroot.

                 Add Curry Powder and Pav bhaji Masala . Mix well and cook till tomatoes are Soft.

3. Once tomatoes are soft add Cooked Peas along with water and Mashed Potato. Bring to boil.

4. Once it comes to Boil , switch off the stove and add finely chopped Coriander Leaves . Check for Salt and Spices and adjust accordingly .


Mash 3 Boiled Potatoes( WHITE or SWEET POTATO or Combination of White and Sweet Potato)  . To mashed Potatoes add Salt,  red chilli powder , Coriander and Cumin Powder and Mango Powder and 1 tbsp Oil . Check for salt and Spices and adjust accordingly .


1. Cut tomatoes into 2 inch Circles. Scoop the middle Part ( You can add to Ragada while Cooking ) . Divide the mashed Potato into 6 equal Parts . Roll each Part into round ball and stuff in the middle of the tomato.

2. Heat 1 tbsp Oil  in a wide pan and Pan fry the Stuffed tomatoes on both sides . It will take 3 to 4 Minutes . Transfer them into Plate .img_3229

HOW TO SERVE :img_3227

Place two Stuffed tomatoes in Bowl . Pour 3 big Spoonfuls of Ragada on top of the stuffed tomatoes. Sprinkle finely chopped Onions and top it with Green Chutney ( coriander and Mint Chutney) and Dates Tamarind Chutney.


Black Channa ( Chickpeas ) Poha ( Flattened Rice )  Vada ( Fritters) with Tomato Soup( Tomato Rasam) Rasam Vada .image

Recipe for 50 fritters . Preparation and Cooking time : 45 to 60 Minutes . 

 Black Chickpeas , Horse gram and Poha are the three main ingredients in this vada recipe. . Horse gram is widely used in South India in Soups and Curries. They are light, easy to digest and rich in nutrients. Regular consumption helps regulate Blood sugar levels. Good source of Iron, Calcium and Protein and considered as beneficial because of its nutrients and boosts body immunity . Over the weekends I prepare Special Lunch from regular cooking. I prepared 50 fritters as I have guests over the weekend . Try with Half of the measurements.  Soak overnight for Protein digestion .It is difficult to shape Vada with Just Black chickpeas and Horse gram , so I added Chickpea flour which absorbs extra moisture. Added flattened rice( Poha) and Rice flour for crispiness . Add some greens like Spinach and coriander for nutrition, Green chillies and Ginger for taste and flavor. Ajwain which aids in digestion. I served with a Simple Tomato Rasam ( Tomato Soup in Kids language) . Add chopped or Pureed tomato to water along with Spices and Bring to Boil . Simple and easy recipe to try for Weekend lunch.

Recipe for Tomato Rasam :

                  Pour 2 Measuring Cups water in a sauce pan . Add finely chopped tomatoes ( 2) or tomato puree, Grated ginger , Crushed Garlic, Rasam Powder or Curry Powder , Salt , Turmeric . Bring to Boil . Add finely chopped Coriander Leaves , Freshly grounded Black Pepper and 1 tbsp Italian seasoning.


1. Black Chickpeas – 1/2 Measuring Cup

2. White Chickpeas – 1/2 cup

3 . Horse Gram – One cup ( Optional)  

4. Flattened Rice (   White or Red rice Poha) – 1/2 cup

5.Semolina( sooji)  – 1/2 cup to absorb extra moisture and  for Crispiness

6. Onion – One Big ( Chopped)

7. Green chillies – 3 to 4 ( Medium Spicy)

8. Ginger – Small Piece – Chopped

9. One Bunch Coirander and Spinach  –  Finely Chopped

10 . Ajwain ( carom seeds) – 1 tbsp

11. Salt

12 . Oil for Shallow frying- One Measuring Cup or more 


  1. Soak Black Chickpeas, White Chickpeas , Horse Gram Overnight .

2. Wash 2 to 3 times and Grind with Green chillies and small piece of ginger , Salt and few tablespoons of Water. Transfer to Bowl .

3. Wash Flattened Rice( Poha) 2 to 3 times( Squeeze out wter) and add to the Batter. Add Finely chopped Onions , Green Chillies , Chopped Ginger , Salt , Finely chopped Coriander Leaves , Spinach ,Ajwain , Chickpea flour and Rice flour or SEMOLINA  . Mix well . Check for Salt and spices and adjust accordingly.

4 . Heat Oil for Shallow frying . When Oil is warm enough take a small portion of the batter and shape like Vada ( Half inch thickness, so it will Cook inside ) and Slide into Oil slowly .

5. Fry till Golden Brown on both sides and transfer to a Plate lined with Paper towel to absorb excess Oil . 

Serve warm image with Tomato Rasam .


Sesame seeds Ladoo’s  .image

Recipe for 20 Medium Ladoo’s . Time to Prepare : 30 Minutes 

Sesame Ladoo is an Indian Dessert prepared by roasting Seeds and combining with sweet syrup . I prepared these Ladoo’s with Sesame seeds , Couple of Nuts and Jaggery ( Brown Sugar) . My recipe doesn’t need any Cooking except roasting seeds and nuts. Roast on a Medium heat . No need to Peel the skin of peanuts ( studies show that roasted peanut skin has higher level of antioxidants than green tea and for positive health benefits) . Roasting nuts and seeds decrease moisture content , enhance flavor and improves shelf life . Just roast the seeds, nuts , grind and mix with jaggery and Ghee. Ghee is rich in fatty acids which are absorbed directly by the liver and burned as an energy . Ghee helps in strong appetite , stimulates the secretion of gastric acid , thus aiding in digestive process . Better digestion equals better health . Cardamom is a vanilla Bean in Indian desserts . Adds flavor and nice aroma for desserts. It is used as a Breath freshner and tooth cleaner . Sesame seeds are nutty in taste and comes in different colors . Good source of Calcium and has the ability to prevent diabetes and managing the symptoms  , increase heart health and inflammation . Good source of copper which helps in reducing some of the pain and swelling of rheumatoid arthritis. Eat in moderation , excessive consumption can cause irritation in stomach .  Source : HM.

              Here is a simple , easy ( Melt in mouth Ladoo’s) recipe for After school snack or to serve as a Dessert .


1. Sesame seeds – 3/4 th cup

2. Cashews – 1/4 th cup

3.   Peanuts – One Measuring Cup

4. Raisins – 1/2 cup , Dates -8 ( chopped) and Jaggery if needed or One cup of Jaggery 

5. Cardamom – 6( Powdered )

6. Ghee – 2 to 3 tbsp

7. Dry coconut – 1/2 cup

8. Mixed  Nuts – 1/2 cup 

METHOD :image

1. Dry roast Sesame seeds . Once light brown , transfer to a plate and Cool them.

2. Once cooled grind with Dry coconut and Cardamom and transfer to a Bowl. Important to grind sesame seeds with coconut.

3. Add  Peanuts ( No need to remove skin) and grind.

4. Add raisins, chopped dates. Grind into a fine powder. Taste for sweetness and add Jaggery . Add  roasted and chopped Mixed nuts. Add melted ghee( 2 tbsp) 

5.Take a handful of the Mixture and shape Ladoo’s . Grease your hands with little Ghee and reshape them for perfect round shape . Repeat the Process .

SERVE imageas a Dessert or After school snack . 


Sweet potato pattiesimage with Tomato Yogurt Dip.

                        Sometimes it is hard to feed some vegetables for kids . . But they even won’t notice there is a Sweet vegetable hidden in these Patties. Served with a very very tasty Yogurt Dip . By reading the recipe don’t think it is a Simple. Give it a try . I don’t want to add too many things and make dish complicated . I’m a big fan of preparing things ahead , so I can spend less time in preparing Breakfast or Kids Lunch Box . Sweet potatoes are similar to White Potatoes in terms of Calories and carbohydrates but a single medium Sweet potato provides 90 percent of Vitamin A you need for a day and 35 percent of Vitamin C . Sometimes I like to mix and match flours and vegetables . To supress the sweetness of Sweet potato I added couple of flours , Spices and greens . To go along with it I prepared a quick yogurt dip . Perfect combination.  Quick recipe with 5 Ingredients to prepare for Weekend Lunch / Dinner / Kids Lunch Box with a Light Salad.

                    Do the preparation day before by pressure cooking Sweet Potato , since the recipe required mashed Potato and refrigerate without Peeling the skin. Mix the flours with Spices and store in a box  , Clean the greens and refrigerate. All you do in the morning is Mix everything with Little  Salt ( No need of adding Water )and Pan fry 8 to 10 depending on the size of your Pan . Sounds easy to Pack for your Kids Lunch Box . The rest you can enjoy for your Breakfast . They are light and filling. Prepare the Yogurt dip night before and refrigerate . Comes to room temperature during Lunch time. A different recipe you can try with Sweet Potato  for Breakfast / Kids Lunch Box .

Recipe for 15 .

Preparation time : 10 Minutes Cooking time : Less than 10 Minutes for 8 to 10 pancakes


1. Sweet Potato – 1 Big

2. Chopped Spinach – 2 Big Handfuls

3. Jowar flour and chickpea flour – 1/2 Cup each

4. Cumin seeds – 1 tbsp

5. salt

6 . Curry Powder – 1 tbsp ( Blend of Red chilli powder, Coriander and Cumin Powder , Garlic Cloves and Coriander leaves with stems , Cumin seeds )

7. Oil – 2 tbsp

8. Ajwain 

  1. METHOD :.image1. Pressure Cook Sweet Potato with little Water . When Pressure comes down , transfer to a Bowl . Cool it . Peel the Skin and Mash the Sweet Potato.

2. To the Mashed Sweet Potato add Chickpea flour , Jowar flour , Chopped Spinach , Salt , Curry Powder and Ajwain . Mix everything without Water. Doesn’t need to add water .

3. Heat  a wide Pan with 1 tbsp Oil . Divide the dough into 15 Balls .

4. Cut the sides of Ziplock Bag and place the Ball and cover the Ziplock Bag and press with Measuring cup .

5. Pan fry imageon both sides till Light Brown .

Serve with Yogurt Dip .


Heat 1 tbsp Oil and add 1 tbsp Cumin seeds . Once Cumin seeds are Brown add Chopped Tomato . Season with Salt and little turmeric . Cover and Cook . Once Tomatoes are soft , add 1/2 tbsp Curry Powder . Mix and switch off the stove . Cool it before Mixing with Yogurt .

                Grate Onion( 1/4 th Cup)  and Mix with 2 Cups of Yogurt . Once tomato is cooled Mix with Yogurt and add finely chopped Coriander Leaves . Check for Salt and Spices and adjust accordingly.