The word "khana" in Indian Khana Made Easy means food. So come on, let's explore and cook some easy Indian food together including gluten-free and vegan dishes.


August 14, 2017

Martha Stewart Inspired Dark Chocolate Bundt Cake

What do you do when you're craving something sweet? 

I bake. I was home by myself for a few hours last week and was feeling restless and stressed out. So, I went online and looked for baking ideas. I came across this recipe for Chocolate Bundt Cake by Martha Stewart. I printed the recipe and starting putting the ingredients together before I changed my mind. 

Ingredients for the cake
- 8 oz (or 2 sticks) unsalted butter, plus more for pan
- 2-1/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- tsp salt
- 1/2 cup milk
- 1/2 cup sour cream (or 4 oz)
- 1-1/2 cups sugar
- 4 large eggs
- 1 tsp pure vanilla extract

We didn't have regular milk, unsalted butter, unsweetened cocoa powder or regular sour cream! I Google searched substitutions for butter and found 10 substitutions for butter including olive oil, avocado, Greek yogurt, coconut oil, etc. I settled on coconut oil because it was 1:1 ratio. I also substituted unsweetened cocoa powder with Special Dark Hershey'c cocoa powder and used lactaid milk and fat free sour cream. 

Below are the directions with the substitutions I made:

1) Make the cake: Preheat oven to 325 degrees. Grease 14-cup Bundt pan with coconut oil. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup. 

2) With an electric mixer on medium-high speed, beat coconut oil, and sugar until fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batch, alternating with the milk mixture and beginning and ending with the flour; beat until just combined. 

3) Transfer the batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely. 

I crossed my fingers, mixed all these ingredients together and hoped for the best.

Result? The cake was heavenly. You can't even tell that I made those substitutions. It was moist and sweet enough for me. I opted out of making the glaze as per Martha's recipe.

A Slice of Heaven

Instead of making the glaze, I poured Prager Port Chocolate Drizzle over slices of cake to make it more decadent. Mama mia, it was delizioso. 

Can't wait to make this cake again with all the substitutions and less calories...definitely worth it. What do you think? 

May 20, 2017

Indian Trail Mix


Indian Trail Mix or poha mixture is just the snack for you. This snack has everything: nuts, dry fruit, spices, potato wafers, and flattened rice. And, it's easy to make. Check out the recipe below:

  • 1-1/2 lbs Thin Poha (Flattened Rice)
  • 1 cup Peanuts
  • 1/2 cup Roasted Chana dal
  • 1/2 cup Craisins or raisins
  • 1-1/2 Tbsp Chili Powder
  • 1-1/2 Tbsp Dhan-Jeera powder (Coriander/cumin powder)
  • 1 tsp Turmeric Powder
  • 1 tsp Citric Acid Powder
  • 2 Tbsp Confectioner’s sugar
  • 1 cup Potato wafers (fried or microwaved), optional
  • 2 Tbsp Salt
  • 1/3 cup Vegetable Oil

Heat oil in a big wok or skillet on medium heat. Add peanuts and fry them for 5 minutes. Then add dhan-jeera powder, chili powder, turmeric, citric acid and salt. Stir for 30 seconds and then add poha or flattened rice. Mix well and continue to roast the mixture on Low/ Medium heat for 5-6 minutes or until the spices and turmeric are mixed uniformly.

Transfer the mixture into a big microwavable glass container, add Chana and microwave for 5 minutes at 70% power level (for 1100 Volts unit, adjust time based on your microwave voltage). Remove and mix well and microwave for another 3 minutes.

Remove the container and sprinkle the confectioner’s sugar using a tea strainer for uniform distribution. Mix in the sugar and finally add craisins and potato wafers. When the mixture cools down, store in an airtight container and use within 3 weeks.

LOVE SNACKS? Check out our Corn Flakes mixture as well.

April 29, 2017

Tofu Bhurji with Coriander Naan

I'm reminded of our trip to Jaipur whenever my mom makes this dish. We ate at this local dhaba popular with tourists (and recommended by lonelyplanet) called Ganesh Restaurant. The best dishes were paneer bhurji (pictured below) and garlic & coriander naan. 

We loved eating this dish with freshly made naan 😀. As heavenly as this dish was, it's not the healthiest, considering all the butter that went into making it and floating on top. 


It does but you shouldn't eat it everyday. And it's not like we can just swing by this dhaba on our way home. So we decided to make this dish at home.  

Our local Indian grocer, started stocking spice mixes for various dishes. While browsing through the aisle, we found the spice mix for paneer bhurji by Rasoi Magic. My mouth started watering just thinking about it. Since we're cautious of what eat now, we decided to buy firm tofu instead of paneer (Indian cottage cheese).  

I know you're dying to know how we made let's get to it. Here's what you need:

Servings: 4 to 5 

- 1 packet of Rasoi Magic Paneer Bhurji spice mix
- 250g firm tofu, chopped 
- 1 medium onion, finely chopped 
- 1 medium plum tomato, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 to 2 green chilies, diced
- 3 Tbsp vegetable oil
- 1/2 cup of milk
- a small bunch of fresh coriander or cilantro, finely chopped

Procedure (on the back of the Rasoi Magic packet)
Mix the entire pack of spice mix with the milk to make a paste and put aside. Heat the oil in a pan on low to medium flame. Then add green chili, onion and fry for 3 to 4 minutes. Next add green bell pepper (also known as capsicum), tomato, and cook for another 3 to 4 minutes. Then add the spice mix paste, and fry till the oil separates. Add two tablespoons of water and cook for one minute. Then add the tofu and mix well. Finally add coriander and cook for 1 to 2 minutes. Serve hot with roti or naan. 

The tofu bhurji tastes just as yummy as paneer bhurji with less calories.  

Rasoi Magic Paneer Bhurji Spice Mix Review: This dish came out really well and it was quite tasty even with the tofu substitute. We found this spice mix very convenient and easy to use and would definitely recommend everyone to give it a try. 
Deep Foods Frozen Chili Coriander Naan: We wrapped the naan in foil and toasted them in the toaster oven. They tasted like they were fresh out of the "clay oven". The naan were fluffy and flavorful. We would definitely recommend all to try. 

I am looking forward to trying more recipes with Rasoi Magic's spice mix now. Have you used this spice mix before? How do you like it? Please share your thoughts. 

March 28, 2017

Karapappalu - Crispy Ragi and Kale Patties

It's surely been a healthy ride these past couple of months...and still going! We're ending National Nutrition Month with a "Krispy" twist; scroll down for more details...

Every year my mom and I try various ways to eat better and stay healthy. Rice is our staple and we ate a lot of it. Alas, that has come to an end. Instead of eating rice heavy meals, we switched to salads for dinner. Don't get me wrong, I still eat rice but not as much as before. 

Does judge me when I say this but I love shopping for food items more than clothing. I love the aromas of different spices, herbs, fruits and vegetables. Our local farmers market has a good stock of vegetables and that's where we got the KALE

Didn't realize it at the time but I think we bought too much. So we started using it in everything. Even kale in Karapappalu

Karapappalu are crispy rice and moong dal patties that are a popular Telangana snack.  We got soo bored of eating salads few weeks back that we got creative and made Karapappalu with kale and other healthy ingredients. Check out the recipe below and tell us what you think:

- 1 cup Ragi flour
- 2 cups Rice flour
- 1 long squash
- 1 cup kale, finely chopped
- 1/3 cup moong dal, soaked in water for 30 minutes
- 1/2 Tbsp chili powder
- 3 Tbsp sesame seeds
- 2 Heaved Tbsp cornmeal
- 1/2 Tbsp Salt (or as needed)
- 2 to 3 cups Vegetable Oil (for frying)

Combine all the dry ingredients in a medium to large bowl and mix well. Then add all the vegetables and soaked moong dal to the dry mixture and mix well. 

Slowly add water to the mixture and knead until it is of dough consistency. (Note: raw vegetables release water after few minutes of taking in salt, so keep the dough somewhat dry).

Heat oil in a frying pan on medium heat. Shape (lime size) dough balls into round flat ½ cm thick patties.

Quick tip: To avoid dough from sticking to your fingers, slightly wet your hands.  You can also use wax paper or plastic bag to press the dough into patties as shown below.

Transfer each shaped patty into hot oil and fry to golden brown/reddish color. 

For best results:  Use a steel skimmer to turn each patty in-between for even frying. Then use it to transfer the fried patty into a metal sieve resting in a bowl so that excess oil can be drained. After that, you can transfer the patty to a serving bowl (see video for for clarification). 

After the patties were ready, we served them with a dipping sauce we made with sour cream and crushed dried mint. You can use Greek yogurt instead of sour cream too. 

March 8, 2017

March Lentil Madness Continues with Chayote and Moong Dal



This year's theme is "Bite into a Healthy Lifestyle" which focuses on fitness and making good food choices. 

We're definitely on board with not only the message but also doing our best to stay fit and eat better. We've already kick started our fitness by replacing rice at night with healthy salads and/or smoothies. We also incorporate lentils wherever we can so we can get our protein intake. 

Lentils such as chickpeas, black beans, masoor dal, moong dal, etc. are a good source of protein. This week we cooked chayote and moong dal. Moong dal has a high source of nutrients including manganese, potassium, magnesium, copper, and dietary fiber. 

Let's check out the Chayote and moong dal recipe:

Chayote and Moong Dal

- 2 Chayote, peeled and cut into 1/2" pieces
- 1/4 cup Moong dal (mung), soaked for 30 minutes to 1 hour
- 1/2 tsp crushed green chilies  or 2 chilies, finely chopped
- 1/4 cup dry shredded coconut
- 2 Tbsp vegetable oil
- 1/2 tsp whole mustard
- 1/2 tsp whole cumin 
- 1/4 cup fresh coriander, chopped (optional)
- 1/8 tsp turmeric powder
- 1 tsp salt

- Heat oil in a a two quart saucepan and season with whole mustard and cumin. When they splutter, add green chilies and turmeric. Stir for 30 seconds.
- Now add chopped chayote and drained moong dal. Next add salt and half cup of water. Cook on medium heat under closed lid mixing intermittently until he chayote and dal are soft. (Add more water if needed).
- Remove lid and stir until remaining water is dried. Then add dry coconut and stir for one minute. Remove from heat and garnish with fresh coriander and serve.


Quick Tip: If chayote is not readily available, you can use spinach, carrots, long squash, or even kale. Try our other dishes with moong dal, such as Carrots and moong, South Indian Khichdi, and Pongali

March 3, 2017

Comfort Food Series: Vegetable Paneer Biryani with Tomato and Onion Raita

Don't you wish your biryani was hot like mine? Don't ya!! 

April showers, brings May flowers, right?? Except it's not April and when it pours, it cats and dogs!! 

We were shopping in Bed, Bath and Beyond on Saturday when I heard thunder from inside the store. That was the day I decided not to wear jacket because it was so nice outside. What was I thinking? 

As we made our way to the front of the store, I could see that the sky was turning navy blue and it just poured. We paid for our stuff, raced to the car and went straight home without going anywhere else. :(

No where to go, we decided to lighten up the mood and cook something special for dinner that night. And she was in the mood for BIRYANI!!! 

The biryani I made (while my mother supervised) is similar to Pineapple Paneer Biryani except this time there was no pineapple, so we added cauliflower. Same great taste. 

I enjoyed the fruits of cooking labor with freshly made with Tomato and Onion Raita (yogurt dip) which is so easy to make and it's so refreshing. Check out recipe below:

Tomato and Onion Raita

I funneled my inner Emeril Lagasse when I made the raita. I put my knife skills to work and finely chopped two ripe and firm plum tomatoes as well as half medium onion. I transferred them into a bowl and then came the wet ingredients: 1/4 cup of sour cream and 3/4 cup of plain yogurt. Mix the ingredients without mushing everything. 

Next add 1/2 teaspoon of salt for taste and BAM!!! I sprinkled a dash of mint that I crushed myself. Mint makes everything so refreshing. 

I put a dollop of the tomato and onion raita right on top of my hot biryani and ate it with a big smile on my face. I CAN COOK BABY!! 

February 15, 2017

Quinoa Medley on Eggplant Boats

We all need a break from the usual every once in a while. Today is one of those days. We spotted this beautiful Sicilian eggplant at our local grocer and couldn't go home without it. So purple and succulent! 

My mother picked it up and knew just what to do with it. Instead of chopping it up and making our usual curries, she decided to use it as a vessel or boat and stuff it with quinoa and vegetables. 

Don't you just love how her mind works? 

Check out this huge Sicilian Eggplant!

  • 1 Sicilian eggplant, cut into quarters
  • 1/2 cup Quinoa cooked 
  • 1 large onion, chopped
  • 2 large tomatoes, chopped
  • 1 cup frozen cut spinach
  • 3 to 4 oz firm tofu (optional), cut into 1cm cubes
  • 1 tsp ginger/garlic paste
  • 1/2 tsp crushed chilies
  • 1 tsp dhanjeera powder (cumin and coriander powder)
  • 1 cup shredded Mozzarella (we used Cabot pepper jack cheese for lil kick)
  •  salt for taste
  • 1 Tbsp veg oil for seasoning
  • 1 tsp cumin seeds

Preheat oven at 375 degrees Fahrenheit and start your prep work for the Sicilian Eggplant boats:

1) Cut the top flesh off each quarter of eggplant, leaving behind a 3/4" of it at the bottom. 

Sprinkle salt and rub into each eggplant quarter. Also brush it with oil, inside and outside. Cut the top flesh into small cubes and set aside.

2) Heat oil in a skillet and add cumin seeds. When it sizzles, add dhanjeera powder and a pinch of turmeric. Stir and add onions, ginger/garlic paste, and crushed chilies.

Stir fry until the onions are transparent. Add tomatoes and a pinch of salt. Allow them to cook under closed lid. After tomatoes are cooked, add eggplant and continue to cook under closed lid.

3) After the eggplant is soft, add frozen spinach and stir for a one to two minute and add salt and cooked quinoa. Mix well and continue to cook for two to three minutes until all are mixed well.

4) Spoon the cooked mixture into the eggplant quarters evenly. Then sprinkle the shredded cheese on top of all the stuffed quarters. Place the stuffed quarters in a small aluminum tray and add half a cup of water.
Cover the aluminum tray with foil, Then take a knife and pierce a couple of holes in the foil for the steam to escape. When it is ready, place the tray in the oven for 30 minutes. Add more water if needed.

5) Make sure the eggplant is soft and cooked, remove the foil and broil until the cheese turns golden brown. Remove from tray and serve hot.

This dish had everything a foodie like me would enjoy; eggplant, cheese and lots of flavor. The fact that it was healthy didn't even cross my mind. :)

I hope someday, I can hold a vegetable in my hand and know it's future...all the endless possibilities of dishes I can make with it.  OH, THE JOY!! 

Until then, I will learn all that I can from my foodie mentor and guru, my mother, and share with you all. 


If you liked this eggplant dish, then you are sure to love our Eggplant Raita (yogurt dip), Gourmet Grilled Cheese with Eggplant Bharta and/or Stuffed Eggplant dishes. 

February 11, 2017

Comfort Food Series: Waffles to the Rescue!

Idli Waffles with hot sambhar and creamy coconut chutney 

Winter snowstorm Niko plowed us in for the day, so we took the day off and experimented in the kitchen. We got out our nifty Cuisinart waffle maker and made Idli Waffles. These crispy and savory waffles are a real crowd pleaser. 

Bon Appetit!!  

February 9, 2017

Comfort Food Series: Jeera Rice with Palak Paneer

Jeera Rice with Palak Paneer

This Valentine's Day impress your date or loved ones with a homemade meal that is rich in taste but easy to make. It all starts with a simple rice dish like jeera rice and then you step it up a notch by making a vegetable gravy curry for the rice. 

Here are a few vegetable gravy curries that pair well with jeera rice: Palak Paneer, Easy Dal MakhaniMethi Malai Mutter CurryCauliflower and Paneer Curry and Indian Chili. You can also enjoy jeera rice with raitas; my favorite is cucumber raita. It's light and easy to make. The picture above showcases Jeera rice with Palak Paneer 

We decided to use a shortcut and bought Rasoi Magic's Palak Paneer spice mix packet. We followed the simple instructions on the packet and were able to make this curry in just 15 minutes. Please note that paneer and spinach are not included; you have to buy those separately. 

Below is the recipe for making the jeera rice. 

  • 1 cup Basmati rice 
  • 1-1/2 tsp whole cumin
  • 1 Tbsp vegetable oil
  • 1/2 tsp salt
Wash the rice and then drain the water (use a microwaveable container). Add oil and whole cumin to washed rice and microwave for 3 to 4 minutes (mix the rice after every minute to avoid rice grains sticking together).  Transfer the contents into the electric rice cooker. Add 2 cups of water and salt and cool until done. Serve the jeera rice with any type of gravy curries. 

Quick Tips
- For added taste, stir in 1 teaspoon of butter when rice is hot. You can also garnish rice with toasted almond slices or cashews.
- The Rasoi Magic Palak Paneer spice mix is available at most Indian grocers such as Patel Brothers, Subji Mandi, and/or Delight Bazaar. The instructions were easy to follow and cut cooking time in half versus making everything from scratch; really saved on cooking time.

February 2, 2017

Andhra Special - Stuffed Eggplant and Potato Masala

One of my favorite vegetables to cook with is Eggplant. It's slightly sweet and pairs well with the spice mixtures (or masalas) we cook with. In addition, there are so many varieties to choose from and can make dishes: small round ones, Chinese eggplants that are long and slender; both purple and white, Italian Eggplants, fat eggplants that I use to make bharta, etc.

Last week we went to our local Indian grocer and we found these lovely small round eggplants perfect for making Guthi Vankaya.

Guthi Vankaya in English means stuffed eggplant. This dish is popular in Andhra Pradesh. The stuffing is made with a variety of spices, onion and fresh coriander.

Most of our family likes this dish, the only person who doesn't like it is my sister. She truly, deeply dislikes EGGPLANT. We trick her now and then by camouflaging the vegetable but she can see right through us.  

Guthi Vankaya - Stuffed Eggplant and Potato Curry
She's totally missing out. I mean who doesn't like Eggplant? I asked my sister many times but all she tells me is "I don't like the taste of it".

Since my mother is making this dish for all of us, she throws in a potato so my sister can still appreciate the dish without eating the eggplant. The masala and vegetable combination is really delicious.

It's not difficult to make; you just have to make the stuffing and stuff the eggplant and cook it together with the potato to the right consistency. Let's check out more details on how to make it.

Ingredients and Prep Work
1-1/2 lb or about 10 Eggplant (small round type) 
1 to 2 medium potatoes, peeled and cut into 1" cubes
1 large onion, chopped finely or grated coarsely
1/3 cup chutney powder
1/4 cup dry coconut powder
2 Tbsp Dhan-jeera powder (coriander and cumin powder)
1/2 tsp chili powder
1/4 cup fresh coriander, chopped (optional)
1 tsp tamarind pulp 
3 to 4 Tbsp vegetable oil
1/4 tsp or 2 pinches turmeric powder
1 tsp salt or as needed

Cut the stalks of each eggplant and make a + slit at the bottom (as shown in the picture below).

Mix in a bowl all the dry ingredients: chutney powder, dhan-jeera powder, dry coconut powder, chili powder, onion, fresh coriander, and tamarind paste. 

Then sprinkle two tablespoons of water to bring the mixture together.

Now it's time to stuff the eggplants. Rub a pinch of salt inside each of the slit eggplant.
And then take about a tablespoon of the mixture and stuff each of the eggplants and keep them aside.

Heat oil in a skillet on low-medium flame; then add turmeric.

Stir and immediately add the stuffed eggplant and potato and sprinkle a couple of pinches of salt.

Mix well and cook under a closed lid for  15 to 20 minutes, depending on the size of the eggplants.

Add in remaining onion and masala mixture (if any) and stir and continue to cook for another 3 to 4 minutes or until the eggplant is browned. Transfer into a serving dish and garnish with freshly chopped coriander. Serve hot with rotis or rice.

If you liked this recipe, also check out our Stuffed Karela dish. For more dish ideas, also check out our recipes page. 

January 16, 2017

Hot and Spicy Yellow Cucumber Pickle

We're celebrating International Hot and Spicy Food Day with Dosaavakaya or Spicy Yellow Cucumber Pickle.


Pickling vegetables is very common in South India with its origin in Andhra Pradesh. We pickle our vegetables using a variety of spices including mustard seeds, powdered red chilies and oil. The most popular type is mango pickle made with green mangoes called Aavakaya. Other vegetables and/or fruits we pickle are lemon, lime, garlic, ginger, Indian gooseberry and yellow cucumber (Dosakaya) etc.


Below is an easy recipe for making Dosavakai or Spicy Yellow Cucumber Pickle. This pickle goes well with warm plain rice. 

- 1 medium Dosakaya (pictured above), chopped with peel into 1/2" cubes
- 1 lime, juiced
- 1 tsp salt
- 5 Tbsp Vijay Pickle Masala Mix* (as shown in picture above)

Ingredients for seasoning
- 2 Tbsp vegetable oil
- 1/4 tsp mustard seeds
- 1/4 tsp Methi seeds (also known as Fenugreek seeds)
- a pinch of hing (asafoetida)


Mix together yellow cucumber, pickle masala powder, lime juice, and salt in a small mixing bowl.

    Scoop out the mixed ingredients into a mason jar and let it cure under closed lid for 3 to 4 days in a cool place. Make sure to mix the mixture at least one time each day. After a few days, you will see that water has accumulated in the jar to make a sauce with the other ingredients.


      In a small saucepan, heat oil on low-medium flame. Once it is warm, add mustard seeds and when they start spluttering, add methi seeds and hing. Fry this mixture for about 30 seconds, turn off stove and add to the pickled yellow cucumber mixture in the mason jar. Mix it well and serve with plain rice and some oil or ghee (clarified butter).

        Dosaavakaya mixed with plain white rice and oil

        Quick Tips
        - Vijay Pickle Masala Mix is made with Chili powder, Turmeric, Mustard powder, Fenugreek, Asafoetida, and salt. It can be found at most Indian grocers like Patel Brothers, Subji Mandi or Delight Bazaar. 

        January 13, 2017

        Pappuchekkalu - Rice and Lentil Crisps

        Happy New Year Everyone!! It's a new year filled with new dishes and experiences. We're starting it off with one of our favorite snacks, Pappuchekkalu. We enjoy eating these savory lentil crisps on their own or with a hot beverage like tea. 

        Although they are fried, Pappuchekkalu are gluten free and made with healthy ingredients. With so many benefits, they are hard to resist. Let's get to it then...  

        To make the dough, you need
        • 4-1/2 cups Rice flour
        • 2-1/2 cups Urad dal flour (White lentil flour)
        • 1-1/2 cups Soy flour
        • 1/2 cup Moong dal, soaked and drained (also known as Mung bean)
        • 1 cup peanuts, soaked, drained and coarsely crushed
        • 3 Tbsp chili powder
        • 1/4 cup sesame seeds
        • 6 Tbsp Vegetable oil
        • 8 cups water
        • 2 to 2-1/2 Tbsp Salt
        You also need the following for frying
        • 3 to 4 cups Vegetable Oil

        Here's what you need to do

        Sieve together all the flours in a large bowl and set aside. In a 6 quart pan, combine water, moong dal, peanuts, chili powder, and sesame seeds. Bring it to a boil. Then, turn the heat down to simmer and stir in the flour mixture until the water is absorbed. Turn off the heat and set aside to cool down.

        When the mixture has cooled down, mix it well to form into uniform dough. Take portions of the dough (size of walnut) and place it in between a small piece of wax paper (or greased plastic sheet) and press it flat into a circle. Watch the demo below for clarification.

        Next, prepare the flat patties or chekkalu in batches and keep them covered so they do not dry out. Heat oil in a skillet or frying pan. Drop a tiny ball of dough (size of pea) to test the temperature. Please Note: When the tiny ball of dough bubbles and rises to the oil surface, the oil is ready for frying.

        Now slowly add the patties into the oil and fry them until they turn golden brown; you need to flip them over one or two times to get that color (as shown above).  Transfer all the crackers or pappuchekkalu from the frying pan with a wire skimmer and allow the oil to continue to drain by holding it into a bowl. 

        Later, put the crisps on a paper towel or tray to cool down. Store them in an air tight container so you can enjoy for 2 to 3 weeks. 

        I love snacking on these between my breaks at work; I pack myself a few in a ziplock bag and take it with me.

        If you have any questions about this recipe, please let us know. We love hearing from you. If you liked this recipe, check out other snack recipes on our blog: Picante Peanut Poppers, Crunchy Crackling Cashews, Corn Flakes Mixture (Chivda), and Karapappalu.