Category Archives: For the Tiffin Box

Oats n Tilwale Aloo


When I was blogging with alphabets I had pored and pored over all the scraps of papers that I have collected in the last 25 years of my married life.

This is the time I discovered that some of the books that I have are unopened and unread.  I know it’s a criminal waste but then I had made up my mind that I will be using them all.

The idea was catch hold of one book and make all the makeable (is that a word?) recipes.

So what better than Cooking from Cookbook Challenge

So I started with Cooking and more of Tarla Dalal.  From this edition I have made Subzi and  daal already but today’s target was Tilwale Aloo.

Wondering how my til got so big? For the person who does not know what til is its Sesame seeds.

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Steamed Corn


I am happy to make chaat since all of us love chaats FIL included.

When early in the morning I have to pack the kids tiffin she will be happy if I give her some chaat item. But then that is her breakfast and I want something reasonably healthy in her.

Now the kid will agree to one thing in the evening then want something diametrically different in the morning. The solution was to get her make a chart and day in and out we stuck to it. I was bored so can you imagine her state. J

So when I offered her Steamed Corn was she delighted?  Her smile was enough to light the whole state of Goa!! J Okay I am exaggerating! But you get the general idea.

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Chunda- A Tribute to Tarla Dalalji

Logo courtesy Preeti

Logo courtesy Preeti

The first I heard that Mrs. Tarla Dalal was no more I could not accept it. She is a personality who I considered immortal. But when the messages in the Blogging Marathon group kept pouring i had to believe it.

A lady, who when it was unheard of churned out books, TV shows and brought cooking from boring to “hey wow that is fantastic ” almost single handedly! A daunting task that she accomplished with panache that was unmatchable!!

So as a tribute we at the Blogging Marathon are posting today as a group.

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churma 1

Churma from cornflakes

For the Blogging Marathon Meet #25 there was a BM Chef Contest! Each of us participants were to carry a pre-cooked dish.

Now I was wondering what to carry? Since I was to fly 1 day in advance I needed the dish to stay fresh, should be able to stand the rigours of travel, taste good, be different and the most important criteria for me was it should not need a lot of arranging or fussing around!!

I had decided on a making a Goan dish so I went to my friend Sheetal. Our first choice was Amado che Karam but both realised getting hold of the main ingredient ammado in month of February was impossible. So we choose Churma.

Never heard of Churma have you?

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Peas Caulifower and Paneer Pull Apart ~Knead to Bake

 Peas, Cauliflower and Paneer Pull Apart!

Peas, Cauliflower and Paneer Pull Apart!
Bread baking is a skill  and I hit panic buttons, due to the fact that yeast and I are not so good friends.
 So when Aparna said she is starting a group that is baking 12 breads down the year I thought I will tag along. Hopefully I will make friends with yeast finally.
This is the February challenge and I am very late posting it but then I went to Ahemadabad for“The Blogging Marathon #25 Meet” and so was delayed.  Had a rocking time there but now I realize that I have not done tons and tons of work here. So will keep posting now hopefully regularly.
I made this copy cat pull apart. The idea for the filling is from here and the basic bread dough is from here. I have made this pull apart in the past here is what I had done. Like I have said since I did not want the apple-cart disturbed I decided to us the same recipe for present. If empty platters and the impatience on the part of the girls is any indication I was successful.
o don your aprons and pull up your sleeves gals as we are baking bread a
Peas, Cauliflower and Paneer Pull Apart


For the Bread:

·       3 cups all purpose flour or Maida
·       1 ¼ tsp salt
·       1cup warm water
·       1 tblspn sugar
·        2 tsp yeast
·       2 tblspn oil
·       7 flakes garlic

For the filling:

·       1 ½ cup green peas
·       2-3 florets of cauliflower
·       ¼ cup coriander
·       15-20  mint
·       1 green chilli
·       2 tblspn oil
·        8-10 garlic flakes
·       1 small onion, finely chopped
·       1 tsp pav bhaji masala
·       2 cups paneer, finely grated

·       Salt to taste

Peas, Cauliflower and Paneer Pull Apart!

Peas, Cauliflower and Paneer Pull Apart!


For the bread:

·       In a bowl, take warm water, sugar and yeast. Let it stand till it froths.
·       Add the remaining ingredients to it and start making dough.
·       When all the flour has been absorbed, knead it for 10 minutes or until it is smooth and elastic. It should not be sticky or tacky. If it is, add 1 TBSP flour at a time and knead it.
·       Place in an oiled bowl and turn it once to coat all the sides. Cover and let rise in a warm place.
·       About 45 minutes to an hour or till double in bulk. As the dough is rising make the filling. Here is what you do.

For the Filling:

·       Coarse crush the peas and the cauliflower with the green chilli, coriander and mint. Set aside.
·       In a thick pan heat the oil and sauté the crushed garlic.
·       Add the finely chopped onion and sauté for a few minutes till the onion becomes transparent.
·       Add the crushed peas mixture, salt and pav bhaji masala. Fry till the mixture gives a delicious aroma.
·       Switch off the gas and add paneer. Stir to mix well. Check for seasonings and adjust.

To assemble:

·       line a 9 X 5 loaf pan with aluminium foil.  Leave an overhang so that you can lift the loaf as soon as it is done.
·       Coat the bottom and sides of the foil with oil. Set aside.
·       When the dough has doubled, punch it down on a lightly floured or greased surface. Divide the dough into 12 or 14 small portions.
·       Keep the loaf pan so that the pan is sitting on the shorter edge. Take one dough ball and flatten it to about 1/2 ” thick to any shape a rough oval will be fine. Repeat with the remaining dough balls.
·       Place one dough ball in the pan, top it with little bit of the paste and spread it evenly to coat all the dough balls.
·       Stack the flattened dough balls in the pan and when done, place the loaf pan correctly. Spread the remaining paste if any on the top.
·       The dough will not fill the pan but that is okay. It will get full after the final rise.
·       Cover loosely with oiled plastic wrap and let it rise till the dough is double or it touches the rim of the loaf pan. About 45 minutes to an hour.

To Bake:

·       Towards the end of the rise time, preheat the oven to 180ᵒC (recommended is 190ᵒC but I do not have that setting). Bake for 35 minutes.
·       Cool in the pan for 5 minutes and then holding the overhang, remove it and place on the wire rack to cool completely.
·       Pull the bread when completely cool.
Peas, Cauliflower and Paneer Pull Apart!

Peas, Cauliflower and Paneer Pull Apart!

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Cheese Stuffed Rajma Cutlets

When I buy some ingredients for my pantry I get carried away. I know that there are some things that we read family will not eat but still I buy it, hoping that at least this time they will eat.  

I end up losing each time, one such ingredient is rajma or kidney beans. Not only they refuse to eat it not even consider it as a healthy option. Why I do not know but they just don’t like it. So last time I stuck the soaked & boiled rajma in the freezer and was wondering what to do with them.

I lucked it out when I saw this yummy cutlet made from rajma here. Since there is no guarantee that it will be liked I made a few cutlets with my own additions and deletions to both suit my pantry and the fact that I had forgotten the recipe and if I went looking for the recipe the cutlets would be never see the light of the day.

I had not planned nor anticipated this cutlet making in my schedule, nor I had not planned to take pictures, then because they were so yummy my kids wanted me to take pictures. These are pictures taken in hurry as it was close to dinner time and we still had to lay the table. Will take better pictures next time and upload.

Here is what I did


3-4 boiled potatoes, peeled and grated
1 cup rajma, boiled
2 medium onions
1 cup oats
½ cup coriander
4 green chillies (adjust as per taste)
1 tsp garam masala
2 tsp red chilli powder         
½ tsp turmeric powder
Rava for coating
Oil for frying (I shallow fried)
 1 cup grated cheese (I used Amul)


1.    Dry roast the oats and grind with the green chillies, coriander and the rajma.
2.    Chop the onions fine.
3.    Mix the other ingredients other than the rava, cheese and the oil to get nice soft dough. Check the seasonings.
4.    Take a small ball of the dough and shape it in a cup. Add the grated cheese and close the ball. Flatten to get a circle. Repeat for all the other balls. (I finally stopped as the cheese got over). Must have got some 15 of these small balls and was told that I was miserly with cheese.
5.    There are a lot of people who dip the cutlets in a corn flour slurry  or beaten egg then coat them with the rava or bread crumbs , you can try that but I do not see the need, as when rolled in rava or bread crumbs  I get the desired result. Here I have used wheat rava also called Bombay rava, in Goa people use ”alan” pronounced as Aa-Lan its rice that is coarsely ground this is used to coat marinated fish, cauliflower, potatoes or even bread fruit,  mushrooms, brinjals etc.  And the Alan sticks to whatever is being fried.
6.     Anyway I digress, place these flatten discs on a greased non-stick tava/ flat griddle and fry till light golden brown on both sides.
7.    Since I had added cheese and my idea was that the cheese will melt but when deep fried. I was proved wrong and was pleasantly surprised when my daughters told me that the cheese had in fact melted and it tasted great.
8.    The leftover balls I just flattened in to discs and they were finished in a jiffy as breakfast side dish, tiffin box etc. These will serve as great party appetizers.

I served these cutlets with chutney of coriander, green chillies, lime, onion and salt. Absolutely no proportions just added them in the chutney jar and ground it to a fine paste. Was delicious!

 Sending this to 
Radhika’s Lets Cook Starters/Appetizers

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Peanut, Coconut & Onion Chutney

Making dosa for breakfast is nowadays out of question.
 I am invariably late so the dosa have to be made by hubs, maid also is in a hurry and they get on each other’s nerves. So to avoid the associated problems I have started making dosas in the evening for dinner. They are eaten hot and the kids also are around plus I can take care of their thin and thick dosa orders.

One Saturday evening I made dosa but to make the chutney I ran short of coconut and green chillies. So I   made this chutney. The chutney was in great demand infact the last 2-3 dosa had to be eaten with chutnipudi and oil only.


 1 small cup fresh coconut, grated
1  onion, chopped coarsely
2-3 cloves garlic
2 springs or curry leaves
1 tblsp red chilli powder (adjust as per taste)
a handful of roasted peanuts
Gooseberry sized tamarind


1.    Put all the ingredients in the mixer and grind to the required thickness.
2.    Add water by teaspoons if needed.
3.    I had a little tempering of jeera, mustard and hing left over so I poured it on the chutney.
Take a look.  
I Served it with oats and  rava dosa.


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