“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Tuesday, October 28, 2014



Grated raw papaya - 2 cups
Chilli powder - 1/2 tsp.
Turmeric powder - a pinch
Hing- 1/4 tsp.
Salt - to taste
Mustard seeds - 1/2 tsp.
Oil - 1 ladle
Lemon - half


Peel the skin and grate raw papaya. Transfer it to a micro-proof container. Micro-high for 4 minutes. Take out, add salt, red chilli powder, turmeric powder, a spoon of oil and mix well. Again micro-high for 4 minutes. Take out and mix well.

Temper mustard seeds and hing in  the remaining oil and pour over it. Squeeze the juice of half-a-lemon. Mix well and micro- high for 1 minute.

When cool, store in a clean, dry jar.

Tuesday, October 21, 2014


Photo courtesy: My friend Mrs.Kala

This can  be made with chilli powder and without chilli powder. I like the WITHOUT CHILLI POWDER version. 


Gram flour - 2 cups
Rice flour - 1 cup
Ghee - 2 tablespoons OR Hot oil - 2 ladles
Red chilli powder - 2 tsp. (optional)
Hing - a generous pinch
Ajwain (Omam) - 2 tablespoons OR Omum water(store bought) - 1/2 cup 
Salt  - to taste
Oil - To deep fry


Soak omum in water for an hour, grind and filter. Combine all the  ingredients (except oil to deep fry) using this filtered  liquid OR use omum water (store bought), pour hot oil and knead to form a medium soft dough.

Heat oil in a kadai. Make balls out of the dough, place it in a omapodi achu and press it firmly, in a circular motion, directly into the oil. Flip gently on both sides and take out when golden brown. Ensure medium heat of oil. Proceed with the remaining mixture.