This is the quickest and easiest breakfast. Its all done in about 20 minutes.

Serves 2

1.5 cups Thick Poha
1/2 cup onions, chopped
1/2 cup potato, chopped into very small pieces(Same as the onions)
1/4 cup carrots, chopped into very small pieces(Same as the onions) (optional, can use peas too)
2 green chilies, chopped
1.5 tbsp peanuts
1 tsp mustard seeds
few curry leaves
2 tsp sugar or to taste
1 tsp salt or to taste
3 tbsp lime juice
1/4 tsp turmeric powder
fresh coriander leaves for garnish


  1. Heat 1 tsp oil in a pan.
  2. Add the peanuts.
  3. Once the peanuts are fried well, add the mustard seeds.
  4. When the mustard seeds splutter add curry leaves and onions.
  5. Reduce heat, add the potatoes, carrots and 1/2 tsp salt.
  6. Reduce the fame to medium low, cover the pan. To cook the potatoes and carrots. Keep stirring in between.
  7. Meanwhile, place the poha in a sieve and rinse them under running water for 2 minutes.
  8. Leave the poha in the sieve, to let all the water drain out. About 5 minutes. If water is not drained well they will get mashed while cooking.
  9. Place the rinsed poha in a mixing bowl. Loosen the pohas if any lumps are formed.
  10. Add sugar, salt and lime juice to the poha and mix well. Keep aside.
  11. Once the potatoes and carrots are cooked, add turmeric powder to it and mix well. Cook for a minute.
  12. Add the pohas. Mix well.
  13. Reduce the heat to low. Cover the pan and cook for another 5 minutes.
  14. If the Poha is really thick and does not seem to cook, you can sprinkle some water and cover and keep again for more time.
  15. Do not over cook, if not they will get mashed to a paste..
  16. Check seasoning. Garnish with fresh coriander leaves.
  17. Serve with chutney.

This month Srivalli chose Gulab Jamun's, it could not have come at a better time, every Diwali we make gulab jamuns. But the challenge was to make the khoya/mawa at home and not to use store bought.

We had three recipes to choose from Gulab(less) Jamun from The Yum Blog, Gulab Jamun from Indo and Gulab Jamun from Alka

I followed the recipe from Indo since it had the procedure to make the khoya/mawa. They were perfect intially I thought they were hard but once we ate them they were perfect and held their shape, I usually just helped the elders make gulab jamuns on diwali and never made them alone, I feel great now that I made them on my own.

I had missed last months challenge, so I made the muruku too for diwali, they were so crunchy and nice, I was out of time so I just popped them into the hot oil and did not shape them. The photos did not come out well, since i will be making them again I will post abt it then, till then u can have a look at the blurred picture.

Thanks girls this was a wonderful challenge.

Pav Bhaji is loved by all at home, but the one problem I face is whenever I plan to make pav bhaji and get the pav, it gets over before the bhaji is made, does not matter how much I buy but DH cant resist them. So now I have learnt to hide them till the bhaji is ready, there were so many occasions we had to have the bhaji with bread or roti. With Pav bhaji the more the butter the tastier it is, so add as much or less butter as you prefer.

1.5 cup boiled and mashed potatoes
3/4 cup chopped vegetables (carrot, beans and peas), cut into very small cubes
1/4 cup chopped capsicum
1 cup chopped onion
1 cup tomato, chopped
1 green chili
1 tsp garlic
1.5 table spoon pav bhaji masala (or to taste)
3 tbsp butter
juice of 1 lime (or to taste)
salt to taste
1 packet Pav
lime wedges


  1. Steam the vegetables till tender.
  2. Mash the vegetables a little and mix along with the mashed potatoes. Keep aside.
  3. Grind the onions, garlic and green chilies to a paste.
  4. Grind the tomatoes to a paste and keep aside.
  5. Heat 1 tbsp butter.
  6. Add the onion paste and cook on medium till the raw smell goes.
  7. Add the capsicum and mix well.
  8. Add the Pav Bhaji Masala and cook till oil separates.
  9. Add the tomatoes and cook till the oil separates.
  10. Add 1 cup water, salt and the potato mix.
  11. Mix well and bring to a boil.
  12. Reduce heat cover and cook on sim for 15 minutes, mixing often. Add more water if needed.
  13. Toast the pav with butter.
  14. Garnish the bhaji with more butter.
  15. Serve the bhaji with toasted pav, onions and lime wedges.

I got this simple and delicious recipe from Bhawana. This is easy to make and goes well with any dal, sambhar or rasam. Or just have it plain with phulka/chapati/roti and curds.


4 carrots, sliced into rounds
1 large onion, chopped
4 spring onions, chopped
1 green chili, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp kitchen king masala (adjust to taste) [Bhawana uses garam masala]
pinch turmeric powder
salt to taste


  1. Heat 1 tsp oil in a pan.
  2. Add the mustard seeds and cumin seeds.
  3. Add the onions and green chilies once the seeds splutter. Cook on medium till transluscent.
  4. Add the turmeric powder and Kitchen king masala. Cook till oil seperates.
  5. Add carrots and salt. Mix.
  6. Cover and cook for 5 minutes on low, or till the carrots are nearly cooked.
  7. Add 3/4 off the spring onions. Mix well.
  8. Cook for another 5 minutes.
  9. Garnish with rest of the spring onions.
  10. Serve.

Seyal Bread - Bread Upma, is the best way to use up old bread, this is also a quick and easy breakfast, its better eaten as soon as it is off the gas, sincethe bread soaks up the gravy and turns soggy really fast, if you are like me then you like it that way, but if you are like my hubby then you like a dry version where the bread holds its shape. He then eats it with tons of ketchup, he cannot eat anything much without ketchup, its like what pickle would be to many of us, he has even eaten rice with ketchup.


8 slices of bread, cut into small cubes
1/2 cup onion, sliced
1 cup chopped tomatoes
1 green chili (or to taste)
1/4 inch ginger
2 garlic pods
1/4 cup corriander leaves
2-3 mint leaves (pudina) - Optional
1/4 tsp mustard seeds
few curry leaves
1/4 tsp red chili powder
3/4 cup water
1 tbsp ketchup or maggie chili garlic sauce - Optional
salt to taste
Fresh coriander leaves for garnish


  1. Grind the tomatoes, ginger, garlic, green chilies, corriander leaves and mint together.
  2. Heat 1 tsp oil in a pan, add the mustard seeds.
  3. Once they splutter add the curry leaves.
  4. Add the onion, and cook till they turn transluscent.
  5. Add the red chili powder, cook for a minute.
  6. Add the ground tomatoe, cook till oil seperates.
  7. Add ketchup.
  8. Add the water, salt and bring to a boil. Simmer till a thick gravy is formed
  9. Add the bread pieces.
  10. Mix well.
  11. Once the bread is heated through, garnish with coriander leaves and serve.

Template by - Abdul Munir - 2008 : Modified by Medhaa Chabria