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Masala Kulipaniyaram – Ganpathi festival recipe

This recipe requires idli dosa batter. For the idli dosa batter recipe click here. If you have seen it already, you can continue here 🙂
Masala paniyaram is made of left over idli dosa batter. A special pan called paniyaram pan is used. Traditionally, this pan was made of iron. I have seen it my grand mother use it to make unni appam.
Now in modern times, we get them as non stick pan where little oil is required to cook.


  1. Idli dosa batter (1 cups)
  2. Onion (1, chopped)
  3. Curry leaves (few, chopped)
  4. Grated coconut (1 tbsp)
  5. Asofotida powder (a pinch)
  6. Ground black pepper (a pinch)
  7. Chilly powder (1/2 tsp)
  8. Green chilly(1/2 chopped)
  9. Oil for cooking.
  10. Salt as per taste.


  • In a vessel, add the idli dosa batter, onion, curry leaves, grated coconut asofotieda powder, ground black pepper.
  • If you want it to be spicy, add green chilly and red chilly powder into the batter.
  • Add salt if required since idli dosa batter will already have salt in it.
  • Mix all the ingredients well.
  • Take a kulipaniaram pan, heat it, add very little oil in each holes of the pan.
  • Pour in the batter and cook it on one side.
  • Turn the other side and cook it the other side as well.

Delicious and crispy Masala paniyaram is ready t be served!

Blog Breakfast Dessert Festival recipe ganesh festival recipes Home Cooking Indian cuisine Maharashtrian Cuisine Rice recipes Vegetarian

Microwave modak recipe for Ganesh Chaturti

  • Modak  - A ganesh festival recipe

  1. 1

Microwave Modak is a quick to make Modak recipe and would be a perfect dish for this Ganesh Chaturti festival. This is a modified version of the traditional Modak recipe for a Microwave is used for the cooking instead of a traditional gas stove. The recipe remains the same, taste remains the same. Less mess and less time consuming dish,

Serves:  4      Difficulty : Intermediate       Cooking time: 40 min


Jaggery 1 cup
Cardamom powder 1/4 tsp
Grated coconut 2 cup
Rice flour 2 cup
Salt a pinch
Ghee or Clarified Butter 2-3 drops


For the filling:

In a mixing bowl, add jaggery and microwave it for 1 minutes on high power till it melts. Add cardamom powder and mix well. Add grated coconut and mix well. Microwave the jaggery and coconut mixture on high power for 1 & 1/2 minute. In between, give it a nice mix. Allow it the mixture to come to a room temperature.

For dumpling:

In a microwave safe vessel, pour 2 cups water. Add a pinch salt, and 2-3 drops of ghee and mix it. Microwave it for 2 minutes or till the water boils.
Add the rice flour into it and mix it well. Allow the mixture to come to a room temperature. Knead the flour with hand and make a soft dough of it. Make small balls of lemon size of the dough


Make the balls into a cup shape. Fill in the cup with the sweet filling and seal the cup. We get a nice sweet dumpling. Place the dumpling in a microwave steamer/idli steamer with water in it, and microwave on high power for 6 minutes or till the dumpling cooks. Allow it to cool before serving.

Delicious microwave modak is ready to be served. Enjoy!


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dahi khadi

Dahi Khadi


Appam recipe

Blog Chicken Home Cooking Indian cuisine Meals Meat recipe Non vegetarian Rice recipes

Microwave chicken biriyani

Microwave chicken biriyani very quick and easy to make chicken biriyani in very less time using a microwave


Ingredients: (for 1 portion)

  • Long grain rice or Basmati rice (1/2 cup)
  • Dried red chilly(1, de-seeded)
  • Onion (1, chopped)
  • Garlic (2 cloves)
  • Cumin seeds (1/2 tsp)
  • Fennel seeds (1 tsp)
  • Cinnamon stick (1/2 inch)
  • Green cardamom (2 along with the skin)
  • Cloves(2)
  • Pepper corn(4)
  • Salt(1 tsp)
  • Water(1 tbsp)
  • Oil(1 & 1/2 tbsp)
  • Turmeric powder(1/2 tsp)


  1. Soak the rice in water for half an hour and keep it aside.
  2. For the spice paste, in a mixer jar, add the dried red chilly, onion, garlic, cumin seeds, fennel seeds, cinnamon stick, green cardamom, cloves, peppercorn, salt(1/2 tsp), water and oil. Grind it to make a smooth paste.
  3. In a microwave safe bowl, add the chicken and the spice paste and mix it well.
  4. Cover it with a lid and microwave it for 3 minutes on high power.
  5. Remove the lid and add the turmeric powder and salt(1/2 tsp)
  6. Add the soaked rice along with the water and mix well.
  7. Cover it with a lid and microwave on high powder for 13 minutes.

Once done, separate it with a fork and serve hot. Enjoy!




Blog Indian cuisine Rice recipes Vegetarian

Vegetable pulao (Microwave recipe)

Vegetable pulao (Microwave recipe) is a delicious and aromatic pulao recipe made in just 15 minutes. It is easy and quick to make.

This recipe of Vegetable pulao is made in a microwave oven, saving you time in a busy day and enjoy delicious and tasty pulao.


  • Long grain rice/Basmati rice (1 cup)
  • Ginger garlic paste (1 & 1/2 tsp)
  • Vegetables (Carrots, beans, cauliflower, 1 cup chopped)
  • Water
  • Turmeric powder (1/4 tsp)
  • Chilly powder (1/4 tsp)
  • Bay leaves (2)
  • Cinamon stick (1 inch)
  • Cloves (2)
  • Green cardamom (2, skin pealed)
  • Yogurt (1/4 cup)
  • Black pepper corn (6)
  • Salt (1 tsp)
  • Lime juice(1 tsp)
  • Mint leaves ( chopped, 1 tbsp)
  1. Method:
    Wash and soak the rice in water for 30 minutes.
  2. Drain away the water and keep it aside.
  3. In a microwave safe dish, add ginger garlic paste.
  4. Add vegetables of your choice.
  5. Add water (1/4 cup) and mix it well.
  6. Microwave it for 3 minutes on high powder.
  7. Remove the dish from the microwave. The vegetables are half cooked.
  8. Into it add the soaked rice and mix well.
  9. Add spices ie. turmeric powder, chilly powder, bay leaves, cinamon stick, cloves, green cardmaom along with the skn, yoghurt, black peppercorn & salt.
  10. Add water (1 & 1/2 cups) and mix all the ingredients well.
  11. Cover the bowl with a lid. Microwave it for 6 minutes on high powder.
  12. Remove the lid and add lime juice and mint leaves and mix gently with a fork.
  13. Cover the the bowl again and microwave for 7 minutes.
  14. After 7 minutes, remove the pulao from the microwave and wait for 5 minutes before removing the lid.

Garnish it with some mint leaves.

Delicious and aromatic microwave vegetable pulao is now ready to be served.

Serve hot. Enjoy!


Blog Dessert Diwali Festival Festival recipe Home Cooking Indian cuisine North Indian Food Rice recipes Vegetarian

Chawal ki Kheer

Navratri special recipe, chawal ki kheer

Enjoy this Navratri festival with lots of sweets and snacks and this easy to make chawal ki kheer will add deliciousness and richness along with the other dishes.


Rice(1/4 cup)
Saffron(a pinch)
Raisins (10 to 12)
Milk(1 liter)
Condensed milk(3 tbsp)


  1. Wash the rice and soak it in water for 1/2 an hour.  Take almonds and soak it in water for 1/2 an hour. Take a pinch of saffron, pour 1 tsp of water and soak it for 1/2 an hour. Take 10 to 12 raisins and soak in water for 1/2 an hour.  The raisins, saffron and almonds are for the garnishing.
  2. Heat a pan, add milk and bring it to a boil.
  3. Drain away the water from the soaked rice and add it to the milk.
  4. Once the milk comes to a boil, slow the flame and simmer it till the rice is cooked in the milk for 15 minutes. Keep on stirring the milk gently.
  5. For the almonds, peal off the skin and chop them into thick slices.
  6. Once the rice is cooked, simmer the milk for 25 minutes and continue stirring till the rice and milk forms a creamy texture.
  7. Once the creamy consistency is reached, add the chopped almonds and saffron along with the water.
  8. For the raisins, drain away the water and add it to the kheer and mix them all gently. Switch off the flame.
  9. Pour the kheer in another dish and refrigerate it for 1 hour.

Chawal ka Kheer is now ready to be served chilled. Enjoy!

Chawal ka kheer


Blog Dessert Diwali Festival Home Cooking Indian cuisine Onam Rice flour recipes Rice recipes Vegetarian

Unniappam recipe

Unniappam is a dessert recipe made in Kerala during the Onam festival. It is a popular offering to gods and is very easy to make.


  • Rice (1 cup)
  • Yellow Banana ripe (2, skin pealed)
  • Jaggery (1 cup)
  • Oil to deep fry


  1. Wash and soak it in water for 2 hours.
  2. Drain away the water and add the rice in a mixer grinder. Add water (1/2 cup) and grind the rice to make very fine batter.
  3. Once the rice becomes a smooth batter, add jaggetry, yello bananas & Continue to grind the batter till jaggery and banana blends into the batter.
  4. The batter is now ready to make unniappam.   To make unniappam, a special pan is used. This pan has many small holes in it. It is avaible in speciality indian stores or in Amazon. It is called kulipaniyaram pan.
  5. Fill the pan with oil 1 inch below the top.
  6. Be careful not the pour till the top as it will overflow when you pour the batter.
  7. Once the oil is hot add a teaspoon of batter in each of the hole. Allow to cook in a medium flame. Once the sides start to turn golden brown,turn the side so that the top starts to cook.
  8. Once the unniappam cooks on both sides, remove it from the oil onto a tissue paper.

Tasty snacks Unniappam is ready to be served. Enjoy!


Blog Home Cooking Indian cuisine Meals Rice recipes Vegetarian

How to make Peas pulao

Peas pulao or Mattar pulao is a vegetarian rice preparation with added peas, whole garam masalas and saffron. It is a delicious preparation and easy to cook.


  • Basmati rice/long grain rice (1/2 cup)
  • Saffron (a pinch)
  • Green peas (1/2 cup)
  • Cloves (2)
  • Green Cardamom (4, pealed along with the skin)
  • Black cardamom (2)
  • Bay leaf(1)
  • Cinamon stick (1 inch)
  • Salt (1 tsp),
  • Lime juice (1 tsp)
  • Ghee (1 tsp)
  • Onion (1, chopped)
  • Ginger (1 tsp)
  • Garlic (1 tsp)


  1. In a bowl, add long grain rice or basmati rice, water, wash it and soak it in water for 15 minutes.
  2. In a small bowl, add a large pinch of saffron.
  3. To it add 1 tbsp of water and soak it for 15 minutes.
  4. Boil 1 liter water in a heavy bottom pan.
  5. Add green peas and blanch them or boil it till the peas are half cooked.
  6. Once the peas are half cooked, switch off the flame and drain away the water.
  7. After draining off the water, keep the peas in a seprate bowl and get the rice ready.
  8. For the rice, boil some water in a heavy bottom pan. To it add cloves,green cardamom peal and along with the skin, black cardamom,bay leaf, cinamon stick,1 tsp salt, lime juice, add the soaked rice after draining away the water and boil till the rice are cooked.
  9. While the rice is getting cooked, make the preparation for peas.
  10. Heat another pan, add ghee,onion and saute till the onion turns translucent.
  11. Ohe onion turns translucent, add add garlic paste, ginger paste, and saute well.
  12. Saute till the onion starts to turn light golden brown in color.
  13. The delicious flavor of ginger and garlic will start to spread. Keep sauteing till the onion changes color to light golden brown.
  14. Once the onion turns light golden brown, add the half cooked green peas, salt as per taste & saute for 2 minutes or till the green peas are cooked well and nice.
  15. Once the rice has cooked , drain away the water.
  16. After draining away the water, the whole garam masala and cooked rice will be left in the strainer. keep it aside.
  17. After 3 to 4 minutes, the peas will be cooked. Switch off the flame and keep it aside.
  18. Now, heat a heavy bottom pan. You can use the same pan that was used to cook the rice.
  19. Into the pan, add the green peas as the first layer.
  20. Now layer the second layer with cooked rice.
  21. Pour the saffron water and the soaked saffron over the rice layer.
  22. Mix them all gently in a very slow flame for 1 minute.
  23. Switch off the flame.

Peas pulao is now ready to be served. Serve it hot with Mango raita. Enjoy!

Mutter pulao