Palak poori

Spinach must certainly be the king of all leafy vegetables. I will agree because I love it. However not many people (especially children) like to have it. One smart idea to make them eat it is to feed it in such morphed forms like poori and paranthas. Tummy khush and mummy khush!


  • Spinach leaves- fresh and chopped
  • Green chillies- chopped
  • Wheat flour
  • Oil to fry the pooris
  • Cumin seeds
  • Salt as required.wpid-img-20140808-wa0006.jpg


  • Grind the spinach leaves, green chillies and cumin seeds into a fine paste. Try to avoid water because the we don’t the pooris to break!
  • Mix this with wheat flour into a smooth dough till the kneader/hand is free of any flour.
  • Keep this aside for 5-10 min till the oil gets hot.
  • Break the dough into several round balls and flatten them till they are like some tortilla.
  • Fry these in the oil and serve with curd/yogurt.
  • These taste good with tomato ketchup too!

If you want to avoid oil, you can make palak rotis by directly heating the flattened dough ball on the stove instead of frying it. Tastes amazing.


Pudina rice

I always had a feeling that pudina/mint is limited to toothpastes until the day my mom cooked this. So yummy and so E.A.S.Y! For a person like me who belongs to Hyderabad- the land of biryani, such flavored rices are always welcome.


  • Mint leaves- finely chopped.
  • Coriander leaves – finely chopped.
  • Rice- cooked.
  • Onions- chopped.
  • Green chillies – chopped.
  • Fresh coconut- shredded. This is optional though!
  • Cashew nuts- Optional, only to enhance the taste.
  • Oil as required.

    Pudina rice
    Pudina rice

Preparation and serving:

  • Fry the pudina leaves and coriander leaves in a pan for nearly 2-3min.
  • Allow the leaves to cool and grind them along with green chillies and coconut without adding water.
  • Fry onions till golden brown along with some cashew nuts.
  • Add the ground leaves paste and fried onions to the rice.
  • Tastes good with cucumber raitha or plain yogurt.

Quick lunch thus served!

desi Crepes

Though sounds like a fancy name, these crepes are nothing but “Ghoduma atlu (wheat dosa)” in colloquial terms. The main idea I made these was to have a not-so-high-in-calories dessert and finish up the very ripe bananas which were lying untouched because of their skin.


  • Wheat flour.
  • Milk or water to prepare batter.
  • Brown sugar or White sugar as required.
  • Diced fruits like Bananas, Apples. The smaller the better.
  • Nuts like almonds, cashew and walnuts.
  • Syrup to taste. Best ones are maple/vanilla/chocolate or just honey.
Wheat crepes
Wheat crepes

Preparation and serving:

  • Mix the flour with milk/water to form a consistent batter.
  • Heat an oiled griddle or pan,  pour a 1/4 cup of batter and tilt the griddle/pan in circular motion for it to spread.
  • Cook both sides for about 1-1.5min because the crepe might taste raw otherwise.
  • Spread fruits and nuts all over and fold it to half.
  • Dispense the syrup over the crepe as required.
  • Tastes good when hot.

Now you get that cooking a dish like this isn’t a real task and you must also be amused to find a dedicated post. But hey, Welcome to the lazy cook’s blog!

and eats anything that is vegeterian!