Pickle Biscuits

These are savoury biscuits made by Milo with wheat flour and pickle. They taste really amazing just like maatris. Long time back we had got a packet of Maatris andMilowent through the ingredients on the packet. It had pickle in it. He wanted to try these for a very long time. So finally he made them yesterday. They taste very nice. Do try them and let us know.


2 cups tightly packed wheat flour,

4 tsp curd,

1/2 cup refined oil,

1 tsp cumin seeds,

1 tsp ajwain,

1 tsp baking powder,

1/2 cup mango pickle


Grind mango pickle to a smooth paste.

Mix cumin seeds, ajwain and baking powder in the wheat flour and knead with curd and oil.

Add more curd if the dough becomes very dry.

Let it stand for 15 minutes.

Take half of the dough on a flat surface and roll it into a thick chapati.

Apply pickle paste evenly on the flattened dough and roll it up loosely to for a roll.

Cut into disk shaped pieces and flatten each lightly between your palms.

Preheat the oven on 175 degree C for 10 minutes.

Place the biscuits on a greased baking tray and bake them for 10 to 15 minutes.

Let them cool completely before storing.


Egg Roast

Egg Roast is a very common dish in Kerala. I have 2 keralite friends in my office; they often get this dish for lunch. You need to put little extra oil to fry the onions well. It’s a very simple dish and gets done fast. Deepthi (one among the Keralite friend) uses Everest Chicken Masala powder in this roast. You can replace it with garam masala. I made this roast for yesterday’s dinner; Milo and my dad liked it so much. Milo requested to make it again and my dad asked for the recipe for him to try when he goes back to Goa. 🙂


3 hard boiled eggs,

1 big onion cut lengthwise,

1 big tomato cut lengthwise,

1 tsp ginger garlic paste,

1/4th tsp turmeric powder,

1 tsp coriander powder,

1 tsp red chili powder,

1.5 tsp chicken masala (I used Everest Chicken Masala),

½ tsp mustard seeds,

1 tbsp oil,

Salt to taste,

Chopped coriander leaves to garnish


Peel the hard boiled eggs, make deep slits on them and keep it aside.

Heat oil in a heavy bottomed pan and splutter mustard seeds.

Next, fry onion for 3 to 4 minutes and then add ginger garlic paste and continue frying till the raw smell of garlic goes off.

Now add turmeric powder, coriander powder, red chili powder and chicken masala powder. Fry for a minute.

Add tomatoes and salt, mix well. Let it cook till tomatoes are mushy.

Add the eggs and coriander leaves. Mix well to coat the eggs.

Let it cook in the onion tomato mixture for 2 minutes.

Serve hot with chapattis.

Crispy Lentil Dosa

These dosas are made up of various lentils with raw rice. The batter does not need any fermentation and the dosas come out very crispy. It’s a healthy dosa. I served this with garlic chutney which my mom made (fry garlic and dry red chilies in oil and grind with coconut, tamarind and little water)


2 cups raw rice,

½ cup each of chana dal, udit dal, tuvar dal, moong dal,

2 green chilies,

10 to 12 curry leaves,

A small piece of ginger,



Method –

Wash and soak rice and dal in sufficient water for 4 to 5 hours.

Grind to a smooth paste.

Add green chilies, curry leaves, ginger and grind for a minute.

Make the batter like normal dosa consistency.

Add salt.

Heat a griddle, apply oil and make dosas.