Wednesday, March 13, 2013


I love chaat, and i think almost all mumbaikars love chaat too, if you visit MUMBAI the city where i live you will find chaat shops almost at every nook and corner

Chaat is a sort of fast food in India especially in Mumbai, Its something which I wont call nutritious as there are lots of fried ingredients going into it.. But you can always make it healthier and more nutritious.
You can sneak in some whole sprouted pulses, potatoes, crunchy cucumber ,boiled corn,finely chopped carrots,finely chopped capsicum,tomatoes ...the list is endless let your imagination go wild ..with the thought of your child's health in mind.. You can always top it with cool , sweet curds. which are spiced with a little chaat masala.

I love dahi wadas the most, for which the recipe you will find on my blog . I normally combine the recipe of dahi wada and make it a little bit more nutritious by adding the following things sprouted moong, soaked and cooked kabuli chana, and some mashed spiced potato.
You feel less guilty when you eat something like chaat which is also nutritious.
Can any of you suggest some nutri-chaat items...

Tuesday, March 12, 2013


This breakfast is a favorite with my whole family; it’s a good lunch box item too.

I made this for breakfast and also packed it as my son’s lunchbox who does not eat anything in the morning before he leaves for college, normally he has only a glass of milk with Bournvita.

SEVYACHO SANZO (Spicy vermicelli upma)


Vermicelli – 1 cup
Onion -1 big or 2 medium
1 tbsp ghee for roasting vermicelli
1 tsp lemon juice
Oil -3 tsp

1 tsp sugar
Water – 1 ¾ cup

For the seasoning

Mustard -1 tsp
Hing/Asafoetida – ½ tsp

Green chilli -1-2 chopped
Curry leaves – little

Freshly grated coconut and finely chopped coriander for garnish


Thinly slice onions.

Dry roast Vermicelli till golden brown. If you are using roasted Vermicelli then you can skip this step.

Heat oil, add mustard seeds, when mustard splutters, add hing, green chilies and curry leaves.

Add onions and saute till onions become transparent.

Add water, sugar and salt as needed. Taste the water it should be a little salty.
When water starts boiling, add the roasted vermicelli.

Cook covered on low flames stirring occasionally till it is done.

Serve hot garnished with finely chopped coriander leaves and freshly grated coconut.
You can see a MODAK on the plate too which is a sweet made with rice flour and stuffed with a filling of fresh coconut and jaggery. This was made on the previous day and so I just added it on the plate as this is one more sweet loved by everyone at home.