Quick Bunny Chow | How to make Chana Cheese Buns

Bunny Chow is a South African fast food dish mostly popularly sold on the streets that have a hollowed loaf of bread filled with curry.

My take on this dish with components that I already had ready. I had chana masala and buns are mostly stocked on regular basis. When I wanted to make something quick, this is what I thought of, to make a fusion of the Bunny Chow.

Konda simply loved it and that made it all the better as this is something one can get it assembled in for a minute! When the kids are in a rush for school in the mornings, this is a quick dish to make. With oozing cheese on top, they will for sure hang around to eat this!

We are starting the BM#83 week 3 with Quick and Innovative Breakfast dishes for Kids, I thought this one fit the bill on all accounts.

This is for my Kid’s Delight event, guest hosted by PJ themed on Quick / Innovative Breakfast. is hosting this edition and when she told me her choice, I was so held up thinking what to make. I am so happy she selected this theme. Quick Bunny Chow

Bunny Chow Cheese Bunny Chow Cheese Chana Bunny Chow

Quick Bunny Chow | How to make Chana Cheese Buns

3 nos Buns
3 tbsp Chana Masala
3 tbsp Pizza Cheese
Scoop out the middle part of the buns gently.
Fill in with Chana Masala
Top with grated pizza cheese
Microwave for a minute
Serve hot

Easy Bunny Chow

Quick Bunny Chow | How to make Chana Cheese Buns
Bunny Chow is a South African fast food dish mostly popularly sold on the streets that have a hollowed loaf of bread filled with curry.
  1. Scoop out the middle part of the buns gently.
  2. Fill in with Chana Masala
  3. Top with grated pizza cheese
  4. Microwave for a minute
  5. Serve hot


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Quick Bunny Chow | How to make Chana Cheese Buns appeared first on Spice your Life!.

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Sivappu Milagai Oorugai | Red Chilli Pickle | Lal Mirch Achar | Gluten Free and Vegan Recipe

Red Chilli Pickle

Hi Supermoms,

Winter is here. Popular restaurants have started serving 'Kulhad Doodh' , a winter classic , where milk is heated in a huge pot along with dried dates and served in an earthern glass with Malai( cream) and grated pistachio garnish. Also, the sweet aroma of fresh jalebis and moong dal halwa tempts you to enjoy them. They are usually made outdoors and the chilly winds make you crave them even more. In short, winter time makes you eat a lot 😁.

 It is also that time of the year where seasonal pickles are made and enjoyed. While in South India, pickles are often synonymous to summers, in North, the winter pickles are also very popular. They are served along with parathas , kulchas and other Indian breads. 

As a South Indian  living in the North for more than a decade, I now cook all winter foods that are made in North Indian homes. I make parathas  and rotis for breakfast and dinner and these pickles add the necessary spice addition to the palate. Though I have tasted these winter pickles in restaurants and friend's houses, I did not take the efforts so far to make them at home. 

But this year, I was very much motivated to try at least some of the winter pickles. I have to thank my instagram friends for sharing so many tips with regard to making pickles at home. Fresh red chillies are now in season and this pickle can make made so quickly with just 5 ingredients. 2-3 days of marination and sunlight is enough for this pickle. I have to thank Mrs. Deepali for this recipe. You can try the same recipe with green chillies also. 

You can make a small batch as this pickle is good for upto a week only. 

Lal Mirch Achar

Sivappu Milagai Oorugai | Red Chilli Pickle | Lal Mirch Achar :

Preparation time : 10 minutes
Cooking time : 5 minutes
Serves : 4
1 cup = 250 ml cup 
Vessels required : A clean, dry, odour free glass bottle or ceramic jar
Storage : Keeps good for upto a week. 

Ingredients :

5 large red chillies
1 tablespoon mustard seeds
1/4 teaspoon methi powder/fenugreek powder
1/2 teaspoon red chilli powder ( I used Kashmiri Chilli powder)
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
salt to taste
1/4 cup mustard oil ( heat till smoking point and then cool it)

Method :

1. Wash and dry the red chillies.

2. Make a vertical slit in each of the red chilli, retaining the crown.
Chef tip : You can remove the seeds or can let it remain. 
3. Powder the mustard seeds along with chilli powder, methi powder, salt, asafoetida and turmeric powder.

4. Spread the powder inside the chillies and place them inside the bottle.
5. Pour oil , close the lid and shake the bottle.

6. You can place the bottle in your window sill or any place where you get sunlight .
Chef tip : Shaking the bottle is to make sure that all parts of the chilli is covered with oil. You can add more oil if required.
7. Keep shaking the bottle at least twice a day for 2 -3 days. 
8. After a coupe of days, you will find the skin of the chillies softening. You can start using them. 
Note : You can refrigerate the pickle after 2 days and use them within a week. 

Your instant Lal Mirch Achar is ready. Serve them along with your meals. 

Sivappu Milagai Oorugai

Happy Cooking !

With love,



Vendhaya Keerai Nellikai Thogayal | Methi Gooseberry Chutney | Gluten Free and Vegan Recipe

Methi Leaves Chutney

Hi Supermoms,

We all know that fenugreek leaves , popularly known as 'Methi' in India, is so full of nutrients. The slight bitter taste makes it unpopular especially among children. I am sure many of you must be using methi leaves to make dal or might be adding them in your dough to make chapathi , poori or theplas. 

But, have you tried making Methi Thogayal aka Chutney to enjoy with rice or as a side to chapathi/roti? 

The first thought that will come to your mind is "will the chutney taste bitter?". Well, I am going to add two other ingredients in this recipe along with methi leaves, that are great for our heath and also balances the bitterness of the leaves- gooseberry and jaggery. Both these ingredients add so much more character to the chutney and makes it so tasty . 

In Tamil Language, we call all the coarsely ground (and thick) chutney as 'Thogayal' and they are usually served as the first coarse in our lunch platter along with hot rice and ghee ( clarified butter). 

If you are serving it along with any tiffin or Indian breads, you can make it a little more diluted and can grind it more finely. 

This thogayal can be used in so many other different ways - spread for your bread or tortillas, dips and side dish for any tiffin . 

Vendhaya Keerai Nellikai Thogayal:

Preparation time : 10 minutes
Cooking time : 15 minutes 
Serves : 6
1 cup = 250 ml cup
Storage : You can store the thogayal( thick chutney) for 3-4 days when refrigerated and stored in a clean, odour free and dry container .

Ingredients :

2 cups packed methi/fenugreek leaves ( remove stem , use only the leaves)
1/2 cup coriander leaves ( you can use the stem also)
3 medium size gooseberries ( remove seed, chop them roughly)
1 tablespoon urad dal/ husked and split black gram 
3-4 dry red chillies ( adjust according to the heat of the chillies)
1 teaspoon dhania/coriander seeds
1 teaspoon mustard seeds
 2 teaspoons jaggery ( powdered)( if you do not have jaggery, you can also use brown sugar or regular sugar)
1/4 teaspoon turmeric powder
pinch of asafoetida
salt to taste
1 tablespoon oil ( I use sesame oil)

Method :

1. Heat a pan or kadai with 1 teaspoon of oil over low flame .
2. Add mustard seeds, coriander seeds, urad dal and dry red chillies.

3. Allow them to turn light brown and fragrant .
4. Transfer this to the jar of a mixer and place the pan back on low flame.

5. Now add the gooseberries and fry them over low flame for 3-4  minutes.
Chef tip : This step will take 3-4 minutes only. 

6. Add the fenugreek leaves, coriander leaves , turmeric powder and fry till they wilt and the excess water is absorbed and transfer it to the jar of a mixer.

7. Add jaggery powder, asafoetida, salt and grind the mixture coarsely using approximately 1 tablespoon of water.
Chef tip : If you are making as a chutney to be served along with tiffin, you can add more water and grind smoothly. 
8. Transfer this ground thogayal/chutney to the serving bowl and add the remaining sesame oil and mix well. 
Chef tip: Alternatively, you can heat the remaining oil and temper with mustard seeds and pour it into the chutney.

Your healthy and delicious Methi Goosebery Chutney is now ready to be served. 

Vendhaya Keerai Thogayal

Happy Cooking !

With love,



Instant Pot Vegan Dal Makhani

An Instant Pot Vegan Dal Makhani that’s creamy, perfectly spiced, and good for you at under 70 calories per serving. The prep time for this recipe is under 15 minutes, and you only need to soak...

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Keywords: Holy Cow! Vegan Recipes Vaishali


A good breakfast fuels you up and gets you ready for the day …. Agree ? So here i am today with a new unique breakfast  ” Khara Akki Rotti Recipe ” . This khara akki rotti is also called as kodubale rotti as it tastes exactly like the Karnataka famous snack Kodubale . If you are craving for kodubale then this spicy akki rotti is for you.. Its very very delicious , addictive and  travel friendly . And good news is that its comparatively guiltfree as its not deep fried like kodubale and easy to make . I am sure you will love my childhood favorite dish !!!!      “Rotti ” actually needs no intro to any Kannadiga.For people who are wondering what this rotti(stress on “tt” ) is , let me translate it as a type of roti / flatbread .There are many different types of rotti one can make like Akki rotti , ragi rotti , rava rotti , ubbu rotti etc and today it’s khara akki rotti . It’s called as kodubale rotti as spices used for making this spicy rotti is same as that of kodubale . Addition of roasted chutney dal , roasted gram […]

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