Balsamic Glaze


Stir fry Dumplings/ Momos

Last week I bought some chinese dumplings. They used to be something I liked to eat as a snack. The last ten years in India I was introduced to momos, they are tibetan dumplings and were available everywhere, small stalls outside supermarkets to restaurants and I loved them.

My friends Angie and Upesh invited us for dinner and made momos. They make some of the best, tasty momos. After eating their momos, everything else paled in comparison. If I had their momos, I would just eat them plain.

Once, in a small food truck, I ate momo chilli fry. This can be considered an indian-chinese dish. I tried making something similar but added more vegetables to make it a wholesome meal and easy one to make on a weekday. I found some enoki mushrooms which I used other than the button mushrooms. You could use any dumplings you choose, vegetarian or otherwise. I love adding dumplings/momos to soups in the winter too.


8-12 momos  / dumplings

½ large onion or 1 medium onion

1 tbsp chopped garlic

½ tbsp chopped ginger

1 carrot – sliced lengthwise

5-6 broccoli flowerets

4-5 mushrooms, sliced

Capsicum/ Green peppers – ½ to 1, sliced

Baby corn (optional)

Green chillies (optional)

Soy sauce approx. 1 tbsp

Red chilli / siracha sauce approximately 1 tbsp

Rice wine vinegar 1 tsp

1 tbsp vegetable oil

Spring onions- 2 tbsp chopped

Salt to taste


Heat oil in a pan or wok

Add momos/ dumplings and pan fry them. Remove and set aside.

In the same pan, add a tsp of oil if required. Add onions, garlic and ginger and fry till golden. Add green chillies if you want it extra spicy. I did not add it.

Add veggies (choose 2-3 vegetables of your choice) and stir fry till crisp. I usually add mushrooms first and cook and add the others later so they do not get overcooked.

Add sauces and salt. Be careful with the salt as soy sauce has salt. Also, different soy sauces have different sodium levels.

 Add the dumplings/ momos and stir fry.

Sprinkle chopped spring onions and serve hot as an appetizer or a main. Enjoy!

Mango Salsa

Mango is called the ‘King of Fruits” and in India, we believe it is. When mangoes are in season, we hardly even look at another fruit. We are lucky to live near an agricultural campus where they grow organic mangoes and a huge variety of them. During the season, we eat mangoes for breakfast, lunch, and dinner. The season starts beginning of April and goes on till the monsoons hit in July and every few weeks we get new varieties of mangoes, which taste different. Other than just eating them, we make curries (with small ripe mangoes) and other savoury dishes like mambalam pulliserry, morkootan, etc.


  • 3 ripe mangoes – chopped
  • 1-2 green chillies, chopped finely
  • 1 onion, chopped fine 1 tomato, chopped
  • 2 tbsp coriander leaves/ cilantro – chopped
  • juice of 1 lime
  • salt to taste


  • Mix all the above ingredients. Serve with tortilla chips

Nethra’s Kadle Puri – The Time-Pass Snack

Kadle puri or pori is a snack which is healthy as it is made up of puffed rice, peanuts, roasted gram and some spices. It is an easy to carry snack which can be eaten anywhere and at anytime. Carry a bag of this to work and munch on this instead of chips. This has a crunch and is savoury so feels like you are eating chips. Make a big batch and store in an airtight container. Puffed rice can be found in most indian stores/ supermarkets.

This recipe is inspired by Nethra, my colleague, who got this to school during one of our long days and this sustained our energy for the rest of the day. This is her recipe. Some people add garlic to it. If you do, add 6-8 cloves of peeled garlic with the spices and make sure it is fried well.


  • puffed rice 10 cups
  • raw peanuts 2-3 cups (you could use roasted peanuts too)
  • channa dal / roasted gram 2 cups
  • dried coconut pieces – 1 cup (optional)
  • red chillies 2
  • mustard seeds 1 tsp
  • ajwain/ carom seeds 1 tsp
  • cumin seeds 1 tsp
  • 10-15 curry leaves
  • 1/2 tsp turmeric powder
  • garam masala 1 tsp (optional)
  • chat masala 1 tsp (optional)
  • 1/2 tsp asafoetida
  • 1-2 tsp chilli powder
  • salt to taste (about a tablespoon)
  • 4-5 tsp oil


  • Heat oil in a big pan
  • Fry peanuts and keep aside
  • Add mustard seeds, asafoetida, cumin and carom seeds
  • Once mustard seeds splutters, add curry leaves and all the spice powders including salt.
  • Fry for 30 seconds on low flame. Take care not to burn the spices
  • Add fried gram, peanuts and puffed rice and keep stirring for 3 minutes. Make sure the puffed rice is coated with the spices evenly. Keep tossing and stirring. Taste for seasoning and add more salt if required. Make sure the puffed rice is crisp
  • Cool and store in an airtight container
  • Serve them in newspaper cones for some fun snacking.

This is a really good snack to have with coffee, tea or a cold beer. You can also add some chopped onions, tomatoes or even grated carrots to a bowl of kadale pori and eat it as a hearty snack. It is quite hearty and very healthy. So if you have a craving for some salty, savoury, fried stuff, get a bowl of puffed rice instead. Enoy!

Spicy Healthy Yogurt Dill Dip

This is a quick and easy dip to make and a big hit! It is healthy since we use yogurt instead of sour cream.

I always thought dill was an exotic herb until I realized it was sabakki / sabbasige soppu and available fresh everywhere in India. Sprinkle some fresh chopped dill goes well with baby potatoes; this was very common in Sweden.

For this dip, I started with a paste of chilli and garlic, which can be made ahead and saved for a few weeks in the fridge. Of course, it gets mellow as the weeks pass. I use this paste as part of a vinaigrette for salads too. If you have this paste in the fridge, you can whip up this dip with ease. Last year, my friend. Mohua, gave me a bottle of the chilli garlic paste, which I have since recreated.


  • 10 green chillies
  • 10 cloves of garlic
  • 1 tbsp white vinegar or apple cider vinegar
  • salt to taste
  • 2 cups yogurt or greek yogurt
  • 2 tbsp chopped fresh dill leaves or 1 tsp dried dill
  • a dash of lime juice


  • Add chillies, garlic, and vinegar to a blender and blend to a fine paste. Save in a glass jar till later use.
  • If using regular yogurt, place muslin cloth in a colander and the colander in a bowl to collect all the liquid.
  • Pour yogurt into the colander and let it sit.
  • Leave it for an hour or for up to 4-5 hours. I usually keep it in the fridge overnight.
  • Place hung yogurt in a bowl. Add 1/2 to 1 tbsp chilli garlic paste, dill, salt and a dash of lemon juice.
  • Check for taste and add more chilli garlic paste if required.
  • Serve with chips or pita bread.
  • For a no carb diet or for a healthier version, serve with carrot, cucumber and celery sticks.

Spicy Stuffed Chilli Bhaji

On a cold wintry day or on a rainy day, this is the best dish to eat – hot, spicy, deep-fried goodness. A plate of bhajis, a hot steaming cup of tea or coffee, a good book and a comfortable chair – company optional.

I often see bhajis being fried in street corners in carts, the smell of the bhaji wafting across the street calling your name. Most often, I resist, because one cannot stop at one bite. My mouth is watering while I write this post, just thinking of those bhajis. You can use the same batter and dip slices of potatoes, raw banana, onions or cauliflower pieces, and deep fry.

Usually, chilli bhajis are not stuffed in the south of India and if they are, a mixture of tamarind paste and salt is applied on the inside of the chillies. Here I have stuffed them with potatoes and onions.


  • 5 green peppers (preferably banana peppers or slightly large peppers) – calculate one per person or more
  • 1 cup boiled and mashed potatoes
  • 1 medium onion, chopped
  • 1/2 inch ginger, chopped (optional)
  • 1 green chilli, chopped fine (optional)
  • 1 tsp chopped coriander leaves/ cilantro (optional)
  • 1/2 tsp mustard seeds
  • salt to taste
  • 1 tsp oil
  • For Batter: 1 cup gram flour (besan/ kadale maavu)
  • 1/4 cup rice flour
  • salt to taste
  • 1/2 – 1 tsp red chilli powder
  • a pinch of baking soda
  • about 1/2 cup water
  • To deep fry: 2 cups vegetable oil


  • Wash and slit chillies and scoop out seeds with a spoon. Keep aside
  • In a pan, take 1 tsp oil, When hot, add mustard seeds. When they splutter, add onions and fry. Add ginger and chillies.
  • When onions are golden brown, add mashed potatoes, salt and mix. Add cilantro. Keep aside and let it cool.
  • To make the batter, add all ingredients in a bowl, slowly add water and mix. The consistency should be of pancake batter.
  • Stuff 1-2 tsp of potato mixture into the chillies. (When I ran out of potato mixture, I stuffed some with an onion-chilli mixture.
  • Heat oil in a wok.
  • Add a drop of batter in the oil to see if it is hot. The batter should sizzle and rise to the top
  • Dip stuffed chillies into batter and deep fry till golden brown. Turn every few minutes to make sure they are golden on both sides.
  • Take it out of the oil and drain on kitchen paper.
  • Serve as whole or sliced. Serve by itself or with chutney or ketchup