Since we seem to be surrounded by so many awesome culinary enthusiasts we decided to introduce another one of our guest chefs- Sunita aka tai atya. Tai atya shares our passion for food but she hardly gets the chance to experiment at home. So whenever we visit her or she visits us, that’s the time she loves to cook her heart out. Visits to her place are a true gastronomical treat. Today, we present to you Tai atya’s authentic south indian bhisibaelianna.

Summer vacations are all about spending time at our aunt’s place in Hubli, a humble city in Karnataka. When we were young we loved these visits because we got to enjoy pure south indian food cooked in our atya’s kitchen. As we grew up we developed this love for the amazing food and the zest to cooking it on our own. So on our recent visit to Hubli, we decided to learn how to cook the oh-so-awesome “Bhisibaelianna” which literally means piping “hot lentil rice”. A typical south indian delicacy that is both appetizing and appeasing.

The recipe seems complex but is actually pretty easy to make at home. and because of its spicy yet subtle taste it is the perfect food for a laid back dinner.


Bhisi-baeli-anna masala

1 cup dhane coriander
1/2 cup cummin seeds
1/4 cup black pepper
1/8 cup methi fenugreek seeds
1 cup chilli powder

Ingredients for Lentil Rice

1 cup rice
3/4 cup toor daal
3 medium onion
1/4 kg beans
3 carrots
3 medium potato
5 green chillies (slit)


Chopped vegetables

Ingredients for Tadka 
3 tsp Oil
Curry Leaves
2 Coarsely cut tomates

Making Masala

  1. Roast all the masala ingredients separately on a low flame.
  2. Blend them together to form an aromatic powder.

Cooking Rice

  1. Take one cup rice and add 3 cups of water. We want the rice to be sticky and a bit like porridge.
  2. We recommend using a rice/regular cooker to save time and energy! 🙂

Cooking Daal

  1. Add 2 cups of water to toor dal and add all the vegetables along with salt, tumeric and asafoetida.
  2. If you are using the regular cooker then you can cook the rice and toor daal together. Saving lots of time.

Putting the dish together:

  1. Once the rice is cooked and cooled, break the rice so that there are no lumps.
  2. Mix it well and ensure there are no visible lumps.
  3. Check the salt levels.
  4. Now, heat the oil add mustard seeds, asafoetida, tumeric and lots of curry leaves.
  5. Add coarsely cut tomato.
  6. Add the ground masala 3 tbsp.
  7. Cook until its tender.
  8. Add a bit of salt to taste.
  9. Once the tomato is cooked, add the daal and rice mixture.
  10. Mix all the ingredients.
  11. Add a bit of water to get the consistency of the porridge.
  12. Add ghee (4.5-5 tbsp) to make it glisten.
  13. Let it simmer for 10-15 mins.


Serve hot with nice papad and fried/roasted chilly!



Chips ‘n Dips

Here’s our next guest chef – Tanvi. A know-it-all gal, she’s an expert on almost everything. Geography, conspiracy theories, good and crappy music, books, travelling and the list continues. However, her love for food and knowledge of the same knows no bound! We present you her recipes of home-made dips!

Chips n Dips

Chips and dips are guaranteed party pleasers. Whether it is a sleepover, or a movie marathon, or simply chilling out with your buddies, everybody LOVES chips and dips! A big bag of chips or a big bowl of fries are gone in no time. To add a lil bit of change, we decided to try out some dips to go with the deep fried awesomeness. You can also dip veggies like carrots and cucumbers or a celery stick in these dips, if you want to serve healthy finger food.

These dips are pretty easy to make. One of them is a simple garlic mayonnaise and the other is a tangy mayonnaise dip. Being vegetarians, we had to look out for a no-egg recipe, but one that would still ensure a creamy, rich dip at the end.
Psst…the dips can also be used as sandwich spreads and / or salad dressings. Enjoy! 🙂

Garlic mayonnaise:


  1. Cream 1 cup
  2. Vegetable / Olive oil ¾ cup
  3. Garlic cloves 3-4, chopped
  4. Lemon juice 1 teaspoon
  5. Black pepper ½ teaspoon
  6. Salt To taste


  1. In a deep container, add the cream, garlic cloves, lemon juice, pepper and salt.
  2. Use a hand blender to mix all these ingredients.
  3. Add the oil, one little spoon at a time while blending the mayonnaise. Do not add the oil too much at a time; it will not thicken the mixture enough.
  4. Whip the mixture till the oil and the cream are blended completely.
  5. Serve with your favourite finger food!

Tangy mayonnaise:


  1. Mayonnaise (Do not add garlic) 1 cup
  2. Tomato ketchup 2 tablespoons
  3. Red chilli sauce / Tabasco sauce 2 tablespoons
  4. Onion ½, finely chopped
  5. Cucumber ½, finely chopped
  6. Black pepper ½ teaspoon
  7. Salt To taste


  1. Mix the mayonnaise, ketchup, chilli sauce / Tabasco in a bowl.
  2. Add the onion and cucumber.
  3. Season with salt and pepper and mix well.
  4. You can add more ketchup if you want an added tang.
  5. Chill the dip for some time, and serve with hot fries, or super crunchy chips!

Photo credit : mikdam

Merry Movie Marathon



Ria’s Christmas Chocolate Chip Cookies

Introducing our first guest chef – Ria. Ria is a young 7th grader. From dancing to gymnastics, singing to science projects.. She’s got everything under her belt. How was baking going to be left behind? A budding baker, we present to you her chocolate chip cookie recipe.

Christmas Chocolate Chip Cookies

Christmas Chocolate Chip Cookies

Colorful lights on the tree, a chilly breeze in the air, a blanket of snow  on the ground…you guessed it, it’s Christmas time! Everyone’s in a jolly mood, spending time with family and friends, giving to the ones in need, and of course.. eating yummy food! One of the popular holiday treats are chocolate chip cookies, a very simple yet delicious recipe to eat. Although Christmas is now over, the sweet aroma of these cookies is still lingering around our house and is sure to make your new year delightful!

1 cup butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups (or a little less) semisweet/milk chocolate chips


  1.  Preheat the oven to 350 degrees F (175 degrees C)
  2.  Put the softened butter, eggs, water, and vanilla extract into the bowl and mix.
  3. Then, add the sugar, flour, baking soda, and salt and mix until it is thick.
  4. Lastly, add the chocolate chips. Make the cookies about 2 inches wide, and drop onto greased pans.
  5. Bake for about 10-12 minutes.

The hot cookies with warm milk is all one needs for a wonderful holiday season!

Happy New Year