Bread – 6 to 8 pieces

Bombay rava [suji ] – 1/2 cup

Finely chopped tomato – 1/3 cup [ with out seeds ]

Thick curd – 1/2 cup

Fresh cream – 1 tbsp [optional]

Salt to taste

Finely chopped green chillies – 3

Finely chopped garlic – 6 pods

Black pepper powder – 1/4 tsp 

Finely chopped coriander – 2 to 3 tbsp

Oil – for frying


  • Take a bowl. Except oil, combine all the ingredients well and make a batter. Rest for 10 to 15 minutes or till the rava turns soft.
  • Take the bread slices. Spread the rava mixture evenly with a spoon. Heat a frying pan and drizzle oil. Place the bread with filling facing down on the pan.
  • Cook for a few minutes on medium flame till the mixture gets light brown.
  • Drizzle some oil on top. Then flip the bread and cook the other side as well.
  • It should be brown, crispy and toasted. Remember to keep the flame on medium or low to get the perfect crisp bread.
  • Remove onto a plate and cut into half. Serve hot.



Bengal gram flour ( senagapindi) -1 cup

Rice flour ( varipindi) – 2 tbsp

Salt to taste

Red chilli powder- 1/3 tsp

Carom seeds ( vaamu) – 1/4 tsp optional

Water – 1/3 cup

Curry leaves- 2 springs

Oil for deep frying


  1. Take a large bowl,add Bengal gram flour,rice flour,red chilli powder,carom seeds ,salt and mix well.
  2. Add water and make a non-sticky dough. Heat oil in a frying pan. Oil should be moderately hot.
  3. Grease the mould with oil .Fill the dough in the mould .
  4. Now hold the sev maker over the frying pan. Press the handle, as the dough starts to fall slowly move the sev maker in circular motion to make a circle .
  5. Fry both the sides. Make sure it turns to light golden brown, in colour .
  6. Remove it using slotted spoon and place it over paper napkin to remove excess oil .continue the same process for remaining dough.
  7. In the same oil, deep fry curry leaves until crisp. Keep it aside.Let the sev cool completely .
  8. Break sev and curry leaves lightly with your hands . Mix well . The sev is ready to serve.


Adjust Red chilli powder.



Milk Bread slices – 4 (cut into square pieces)

Onions-1/2 cup ( finely chopped )

Ghee – 1 tbsp

Salt – 1/2 tsp

Red chilli powder – 1/2 tsp


  1. Heat a wide pan. Add ghee. When it becomes hot, add finely chopped onions.
  2. Fry for one minute and add salt to it. Fry for 2 to 3 minutes till there is no raw smell.
  3. Fry onions till it becomes light brown in colour. Then add red chilli powder to it.
  4. Mix well. Add bread pieces to it. Mix well till the bread coats with onion and masala.
  5. Keep on flame for 1 to 2 minutes. Mix well and serve hot. Adjust seasoning.


Use milk bread only . Adjust ghee and red chilli powder according to your taste.





Chicken – 500 gms (washed and cut into small pieces)

Ginger garlic paste – 2 tbsp

Turmeric powder – a pinch

Red chilli powder – 4 tbsp

Chicken tandoori masala powder – 1 tbsp

Garam masala powder – 1 tsp

Red colour -a pinch

Salt to taste

Curd – 4 to 5 tbsp

Lemon juice -1 tsp

Oil for deep frying

Corn flour – 2 tbsp


Green chillies- 4 (slit into two)

Curry leaves -1 string


Wash the chicken meat and let it dry for 10 minutes.

Take a fresh bowl and add all the main ingredients except oil along with the chicken. Mix well and let it marinate for 15min.

Heat sufficient oil in a kadai. When the oil is moderately hot, add the chicken pieces one by one and fry them until the pieces are brown and crisp. Drain on absorbent paper.

Fry the  green chilles and curry leaves in remaning oil and add it to the chicken.

Tip- Squeeze a few drops of lemon on the fried chicken.



Ridge gourd – 1 kg peeled cut into fine pieces

Raw rice – 3/4 cup , soaked , grind to paste

Onions – 2 finely chopped

Green chilles – 7 finely chopped

Ginger chopped – 2 tbsp

Coriander leaves – 3 tbsp finely chopped

Lemon juice -1 tbsp

Salt to taste

Oil or ghee as required


Soak rice in water for 2 hours. Refresh the rice in fresh water and grind it into fine paste adding enough water.

In a mixing bowl add grinded rice and  all the ingredients and mix well and keep aside. Heat a flat pan on medium heat , apply few drops of oil. When pan gets hot, take hand full of mix and spread it evenly on pan with your hand.

Attu should be 5 mm thickness. Pour few drops of oil around dosa, fry on low – medium heat till bottom side starts to turn golden brown.

Turn the attu on the other side pour few drops of oil, let it cook for couple of minutes before removing from heat. Serve hot.

Suggestions – Make sure ridge gourd is cut into tiny pieces.




Suji – 1 cup ( Bombay rawa )

Yougurt -1 cup

Grated carrot -1/2 cup

Onion – 1 medium size (chopped)

Green chillies – 5 (finely chopped)

Ginger garlic paste – 1/2 tsp

Coriander leaves – handful

Salt to taste

Oil for deep fry


Heat oil in a deep frying pan on medium low heat.Then mix all the ingredients to a mixture.

Once the oil is hot enough, take a lemon sized portion of the mixture and form into small ball.

Flatten the ball on the palm of your left hand and slowly drop into oil. Fry the vada on both sides till golden brown in colour.

Once fried, remove the vada onto a absorbent paper.

Notes – Make sure to adjust the temperature where necessary to fry the vada evenly.Image



Rice flour – 1cup

Yogurt – 1/2 cup

Onion medium size – 2, cut into small cbes

Green chilles -15, cut into pieces

Ginger – 4 tbsp , finely chopped

Curry leaves – few

Oil for deep frying

Salt to taste


  1. Blend green chilles and ginger into a coarse paste or use motar pestle.
  2. In a mixing bowl mix rice flour, yogurt, chopped onions, salt and mix well.
  3. Add ginger, green chilli paste, chopped curry leaves and mix well.
  4. Make the mixture into soft but little wet so that could turn into small balls.
  5. Heat oil in a frying pan, slowly add the flour mix in random shapes and fry on medium flame till it becomes golden brown colour.
  6. Remove onto absorbent paper.(will last for 2-3)Image