Perfect Frittata anytime!

Frittata this egg based Italian dish was a happy addition to my list of breakfast, brunch, quick dinner recipes. The other day I was speaking to my BFF who lives across the  world on another continent ( thanks to technology!) and she was in the middle of making breakfast while I was getting ready to call it a day. In between our girl talk she exclaimed for she flipped her frittata wrong …..That’s when I totally saw myself whipping up this delight for our next day weekend breakfast! Now this is crazy but when I start seeing my food in front of me, is when I know this has to happen real soon…. It’s like another kind of nature’s call when the creative juices start flowing and that doesn’t let me procrastinate ( I am the  queen of that land!..) any more!

So the good ol Google presented me with innumerable recipes of Frittata but I stick with experts mostly, therefore chose this wonderful recipe of world famous Chef Gordon Ramsay…and need I say my first frittata was delightfully delicious!!!

The  family loved it and it was a nice wholesome breakfast for the fast growing lill man!

Here is the recipe link

Instead of smoked bacon I used chicken salami and for Goat cheese I just used shredded mozzarella……


Crispy Mixed Lentils Dosa

Sorry for such a loong silence….had been to India for DH’s routine checkup…and came back after two weeks.  Although this post was written back home but it just had to languish in my draft for the lack of right pictures! Came back and prepared the dish again and heres the older post with fresh pictures 🙂

Have landed in India yesterday…needless to say the joy one feels to meet family members surpasses all the travel woes…They were all very happy to see both of us trimmer selves:) but mom in law was little worried about the kind of food she thought we would eat or not And the changes she would need to make in the ingredients etc….I put her at ease with my delicious low carb mixed lentils dosa.

Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states KarnatakaAndhra PradeshTamil Nadu and Kerala, as well as being popular in other countries like Sri Lanka and Singapore.

Because of its high carb content we were avoiding this fabulous healthy dish but then using mixed lentils instead of rice was a perfect solution! I have to  mention here that I was feeling all very proud of this idea but as I always do this time also checked whether this recipe exists and well to understate its EVERYWHERE on the net!!!!!! It actually has a history behind it. It’s originally called Adai dosa and this kind of lentils dosa was already in the Tamil country around 1st century AD!!!!! Ha who would have thought that while combining different ingredients ( which by now has become my favorite hobby) of a dish I will unknowingly  bump into a historical one !!!! 😀

anyways let’s go straight to bongcomb version of Adai dosa:-


  • 1  cup green Moong dal ( green gram)
  •  1/2 cup Chana dal ( Bengal split yellow gram)
  • 1/2 cup Arhar dal/ pigeon pea/ toor dal
  • 1/2 cup plain yoghurt
  • 1 tsp fennel seed ( saunf)
  • 1 tsp ginger
  • 3 dried red chilli peppers
  • 1/2 tsp fenugreek seeds( methi)
  • 1 medium sized onion
  • Oil to make the dosas



  1. Take all the lentils in a large bowl, wash them withe water and soak them in enough water overnight.
  2. Drain the excess water and grind the lentils in grinder/ food processor until it reaches dosa batter/ pancake batter consistency.
  3.  Meanwhile grind all the spices i.e. Fennel seeds, fenugreek seeds, ginger and the red chillies separately and add to the batter along with salt, turmeric powder.
4. Mix well and add the plain yogurt. set aside for 20 mins.

Heat a skillet and drizzle oil/ghee now take a laddle full of the batter and make thick pancakes/ dosas, drizzle with more oil/ ghee and serve them hot with peanut chutney/dip/ sauce.



This is an unique dish which turned out as crispy as the regular rice dosa.

Peanut chutney


  • 1 cup peanuts
  • 2 cloves garlic
  • 3 dried red cayenne pepper
  • 1/2 cup dried coconut
  • salt to taste
  • 1/2 tsp sugar

For the seasoning

  • 1/2 tsp mustard seeds
  • few sprigs of curry leaves
  • 2 dried red cayenne pepper
  • 1 tbsp oil


  1. Dry roast the peanuts, garlic, pepper and the coconut on a flat skillet.
  2. After cooling, grind all the roasted ingredients in a grinder with salt and sugar.
  3. When the mixture gets powdery add one cup of water to grind into a fine paste.
  4. Heat oil in a skillet. Add the mustard seeds, after they stop crackling add the curry leaves and dried red peppers.
  5. Pour the hot seasoning over the ground peanut dip/chutney And serve with crispy lentils dosas.

Nutritional analysis

Previous Older Entries

Post ticker

August 2017
« Jun    

The Cricket Pages


The Undercover Chef

a whisk and a spoon

connoisseur of fine cake


Championing a young, diverse, and inclusive America with a unique mix of smart and irreverent original reporting, lifestyle, and comedic content.

Road Essays

Travel writing and long form non-fiction narrative from the road

Fit Is a Feminist Issue

Feminist reflections on fitness, sport, and health

the migrant chef

Gourmet comfort food at home and away.

The Hungry Artist

A blog about healthy cooking and eating with kids.

Foodfellas 4 You

Awaken the inner cook in you


"It has everything in little as a HAPPY package!!"

Plates of Art

about food and Plates of Art


easy reading is damn hard writing

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

Simple. Whole. Healthy.

Satisfying Stuff to Fill You Up, Compliments of Cait Barnard

Journey unfolds...

My take on whatever I find interesting...