Category Archives: Tiffinboxideas

Diabetics Awareness Campaign-Jowar Rava Upit/Upma

jowar rava upit 1

One word that had caught up with me is Diabetics.

Some 25 years ago it was something that my father-in law’s brother suffered from. He had a very controlled diet. Beyond that it did not exist in my dictionary.

Then in one health check-up my Father in law was diagnosed as diabetic! Now came in my world the word regulation… diet regulation. Being extremely on the thin side and wishing to put on weight this was a word unknown to me. But there were/are diet restrictions!

Yes this is post is a part of the Diabetic Awareness Day where a group of us are  getting together to spread awareness about Diabetics!

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Egg Chat

egg chat 1

School has re-opened and now there is one single tiffin to be packed. Thanks God it’s just one tiffin, but the little devil keeps changing her mind every minute.

To get over this problem we have a timetable as to what I am to pack every day. So far so good, this once things have gone in the tummy as per the timetable.  It will not be long when the timetable will be consigned to the dustbin.

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We have all seen pictures of a farmer toiling in his farm. After a period of time the tender grains have formed and the farmer is happy!! So how does he celebrate? By making Hurda!!

My first into to Hurda was sometime from 1982-83 in Akola, a small but beautiful place in Maharashtra,  when the neighbouring watchman brought a lot of green tender grains and in the evening at about 6.30 pm lit a bonfire and roasted all these grains. Then all too soon he put it out and then brought the hot grains mixed with lime , some masala and freshly chopped onion and handed a big parcel to us. Since it was new to us we were all watching with our eyes wide open. He seemed like a magician and the Hurda tasted just out of the world.

This time in the month of December we went to Pune and of course I went shopping and came back with 4 packets of this beautiful tender and juicy grains of jwala/jwari/ jowar and sajji/bajara/ bajri  and as luck would have it there was kadli/harbara/green gram  all peeled .

Then it was the matter of putting it together. Where am I going to light a bon fire? The problem was solved by my elder SIL Seema, who is an amazing cook by the way and in case she just pens down what she makes she will give us all an awful complex!!  She lives, eats and breathes cooking and I am sure she dreams of cooking too.  So here is what you do to make Hurda.

My daughters reaction to Hurda (they were eating it for the first time) was “Hmmm!! Ahhhh! What are you making? Ahhh! How soon can we eat it?” so it is worth a try in your kitchens right?

I have made it twice and the second time there no pictures but the recipe here is what I did the second time.



This is my entry to the month long Blogging Marathon under the theme” Traditional”!


  • 250 grms of mixed grains ( I had jowar and bajri)
  • 250 grms green gram/ kadli/harbara
  • 1 tblspn + 2 tsp oil
  • 3 onions chopped
  • 6-7 cloves of garlic, crushed
  • 2 tsp lime juice( adjust as per taste)
  • 2-3 green chillies, slit
  • ½ tsp Kolhapuri kanda lasun masala
  • Salt
  • Lasun sev or chana chor garam (optional but recommended)


  • Wash separately the grains & the green gram drain and air dry them completely.
  • Take thick bottomed kadhai/wok and heat it. When it is hot tip in all green gram add I tblspn of oil keep the flame high and roast the grains stirring occasionally till the gram is half done it should pick up burn marks.
  • Next add the rest of the grains and continue roasting.  The grains get done and they should have the burn marks but take care not to burn up the grains. Add the remaining oil if needed.
  • Remove from the flame add the onions, garlic, lime juice, salt, masala, green chilli (I silt it as my kid makes a noise but finely diced is a better option).
  • With so much of garlic I served it garnished with chana chor.

Blogging Marathon page for the other Blogging Marathoners doing BM#27

BM Logo by Priti

BM Logo by Priti

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 Face Book page. I will be happy if you can follow me on Twitter too!


Vegetable Jalfrezi

Vegetable Jalfrize

Vegetable Jalfrize

Many a times we order Vegetable Jalfrezi especially if we have a party. Somehow we all love the mixture of vegetable and the beautiful gravy that goes with it.

The other day in a cleaning spree I found this recipe. I had copied this recipe ages ago when we were still in the stage where recipes were copied or xeroxed and not scanned or downloaded or bookmarked, from one of the cookbooks I do not know which one please let me know if this jogs your memory and  I will update the source name).

It suited my purpose as it was close to lunch time and I had a little cauliflower, 1 carrot, ½ capsicums, no French beans basically you can add and remove the veggies at hand!

The original recipe asked for grated paneer since I did not have any I used milk with a little salt added to it. It also asked for baking but I skipped that too but the jalfrezi was awesome!

This goes down in my to do list for the next party we host that is in May for Apeksha’s Birthday!

This is my Blogging Marathon entry for the month long Marathon under the theme” Occasions”!

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Hershey’s “Perfectly Chocolate” Chocolate Cake Egg-less

The delicious chocolate cupcake

The delicious chocolate cupcake

Belated Birthday Wishes Pooja!!!

The egg less baking group is a group of enthusiastic bakers. We convert all bakes that are made with eggs to egg less bakes.

Among the many that we have tried this time it’s the all time favourite Hershey’s “Perfectly Chocolate” Chocolate Cake!

The one challenge that my girls have been very enthusiastic.

The whipped cream chocolate cupcakes!!

The whipped cream chocolate cupcakes!!

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Carrot Rice ~A Blog Hop

For Blog Hop this time Radhika has paired me with Santosh Bangar of Santosh’s Kitchen. I was amazed at her versatile creativity. Simple to the exotic dishes with a wide range of ingredients that is Santosh’s Kitchen!
I wanted to try out brinjals or eggplant especially the fusion variety. I even brought the ingredients needed but I find myself short of time. I was supposed to make it on Sunday but then I had forgotten that we were supposed to have a party for our friends. So my Sunday was spent in a shack at the Banastri River. What a lovely time we had!!
So the lovely brinjals were back in the fridge!! 

Anyway I found this simple carrot rice. Simple delicious and filling perfect for my lunch box!! Here is her recipe I made hardly any changes but here is mine.
1 cup (250grams) rice, cooked, cooled and separated
2 tblsp oil
1 tsp Urid dal
1 tsp hing
4-5 Methi seeds
4-5 cloves garlic
1 spring Curry leaves
2 green chilies, slit and cut in pieces
2 Red chili broken to pieces
1 bundle Spring onion greens
1 Carrot, grated
1 tsp red chili powder
1.    Heat the oil and splutter the mustard. 
2.    Add the urid dal. When the dal reddens add the hing and the methi seeds.
3.    Add the garlic, curry leaves and the chilies. Stir a bit till the garlic reddens a bit.
4.    Now add the rice, spring onion greens and carrots. Stir add the salt and red chili powder.(I do this as we do not like our carrots and spring onion greens soft in case you prefer it soft add them first and once the green wilt add the rice).
5.    Mix well taking care so that the rice grains do not break.
6.    Serve hot with tomato bhaji.

The Dedicated House

Celebrating with Dalia Khichidi

Guess what The Mad Scientist’s Kitchen has reached the 1, 00,000 mark.

Yeah! I have a lakh page views.

It has all been possible all because of you out there supporting me and encouraging me to give my best. 
Thanks a lot.

To celebrate I would like to share a diabetic friendly dish. Dalia Khichidi!

I would also like to announce that Kitchen Chronicles.. Go Nuts is extended till 15th July. So ladies please wear your thinking hats and send me your yummy recipes. I promise to have the linky up by tomorrow.

Let’s get down to the recipe without much ado.

I had read this at Tarla Dalal’s space but when my SIL told me that it’s awesome I had the courage to make it. 

Unfortunately the diabetics in my family need to get used to it. I ate it because I need to finish it but now I am hooked.   For myself I will go easy on the amount of garlic the choice is all yours.

Please do not let the long list of ingredients put you off. It’s ready in a jiffy.


½ cup Dalia
¾ cup water
½ cup moong dal
1 cup water
Veggies of your choice (I used Cauliflower, tomatoes and peas)
1-2 tblsp homemade ghee (It’s better than oil)
Cashew nuts
6-7 cloves garlic, chopped fine
Curry leaves
Red chillies
Whole masala (1 stick of cinnamon, 4-5 pepper corns and 2 cloves)
Mustard seeds
3-4  Fenugreek/Methi seeds
A fat pinch of hing/asafoetida
Black salt (optional)


1.      Wash the Dalia and the moong dal separate. In the moong dal add 1 cup of water and in the Dalia the ¾ cup. Cook in the pressure cooker for 2-3 whistles. Let the pressure drop by naturally. Remove from the cooker and mash the moong dal with the back of a ladle.
2.      In a thick kadhai/wok heat the 1 tblsp ghee. Fry the cashew nuts till light brown and keep aside.
3.      Next add the chopped garlic and drain.
4.      If needed add more ghee and fry the whole masala, curry leaves and red chillies. Drain and keep aside.
5.      Add the mustard when it splutters add the jeera, when that reddens add the methi and take care to see that these do not become black else your phodni/vagarni/bhagar will become bitter. Add the hing/asafoetida.
6.      Add the vegetable you are using and sauté them till tender.
7.      Add the moong dal and the dalai one after the other. Add the black salt if using else use salt. I use both. Adjust the water according to your taste.  I added a little over ½ cup.
8.      Bring to a boil. Adjust the consistency.
9.      Before serving top the Dalia with the fried cashew nuts, garlic, whole masala, curry leaves and the red chillies. Serve hot with onion raita, roasted papad.
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