Rice Crispies or Kurmura Ladoo

Rice Crispies or Kurmura Ladoo is one of the most classic snack that I can think of. When I was a young kid, my grand mother used to buy me rice crispies or kurmura ladoo. This one is just created with an extra ingredient since the rice crispies that I used to eat was in a bar shaped figure and this one is round.
Kurmura Ladoo


Kurmura ladoo is made out of shenghdana or peanut, kurmura with sugar and jaggery and they also have added some eliachi or green cardamom seed in it. It was just sweet in taste but not too sweet that you can easily get used of the taste. I really like crunchy rice crispies although it should have been easier for me to munch if it was a bar and not just round to slip my fingers when I bite it just like a child who gets her or his hand all wet with saliva when chewing or licking their candy.

Rice Crispies with peanuts and green cardamom


It comes in a pack, six round pieces for an affordable price which you would really like to give for your kids. I somewhat like some snacks which is with nuts or rice or wheat. It is more healthier than a regular junk food that you buy in the grocery. Perhaps I will try how to make one, but not just now since I really do have a lot of things to catch up on my blog. Kurmura Ladoo is one of the snacks which is available all year round and you can buy it in easily in the market and groceries. Have you tried one?

Adobong Okra

Adobong Okra (Lady Finger)

Adobo is one delicious Filipino dish which is well known. You can cook adobong manok(Chicken) or adobong baboy( pork meat) or whatever you like for an adobo be it a veggie or meat, as long as the main ingredients for adobo is there, you will surely like it. But this time, I wanted to share my own version of crunchy adobo which is dry and kinda spicy.

All you need to do is not to put too much water and put some spice like chilly powder to twist the taste. But if you don't like spicy and hot food, then just skip putting chilly powder.

Ingredients for cooking adobong okra (lady finger):

okra - sliced slantly into one inch
garlic- a lot of garlic cloves( this gives the aromatic smell of your adobo)-your preference
ground black pepper - your preference, just a few amount only
salt- for taste
soy sauce- (for those in India please don't use the dark soy sauce)
vinegar- (sugar cane vinegar and not synthetic vinegar)
2-4 tbsp. of water
vegetable oil


Preparations for Cooking Adobong Okra

Mix all the ingredients above and taste it if it was the correct spice and flavor that you like. Please take note that I didn't put an exact amount of measurement since your adobo will depend on the amount of lady finger that you have. Just to make sure, if you put let's say 5 tbsp. of soy sauce, then you need to put only 3 tbsp. of vinegar and not too much. Adobo is not a sour food. It is more of salty and blended sour but not too sour and not too much water like a soup.

Another thing that I wanted to tip here if you are cooking adobo, be sure you put a lot of oil like 5 to 7 tbsp. of oil if your measurement for soy sauce was 5 tbsp. The oil will keep your adobo cook even more and without sticking it at the bottom of the pan. Since water will not be much, expect that the oil will also fry a bit of your okra, but don't fry it too much.

Some people like their adobo sweet so they put sugar or pineapple bits into it. But that is good if your cooking meat adobo and not a veggie adobo. But again, it will still be your choice if you want it sweet.

My crunchy and spicy adobong okra (lady finger)

Pointed Gourd or Potol

Pointed Gourd or Potol

This wonderful veggie I discovered when I started to live in India. We don't have this kind of vegetable in the Philippines so I am not aware of it. My mother in law used to like this kind of vegetable and when she prepared it and let me tasted it, I somewhat like it because it tasted like fried eggplant but it was more than that since it is not soft and mushy and it was not itchy to the tongue just like any other eggplant that we used to cook.

Fried Pointed Gourd



Potol or Patol is Pointed Gourd in English. It is a vegetable which is available in India whole year round and I really like the taste of it when it was fried. It has seeds in it that determines its age. The thicker the seed the older the pointed gourd is but you can still munch that seeds if you want to eat it. Preparing this vegetable is so easy because you can fry it or you can put it along with other vegetables for curry.

Fried Potol is much easier to prepare and match other dishes


If you want to prepare this veggie, just cut the tips at both ends and slice it in half vertically. Once you slice it marinate it for 15 to 20 minutes using salt, red chilly powder and turmeric powder. After that you just need to fry it for about 2-3 minutes as long as your oil is preheat.

How to Make Flat Bread (Chappati)

Chapatti or Flat Bread

Believe me up until now, I am still perfecting to make my own chapatti's shape to be round or circle. Most of the time, I ended up on elongated or something like an alien ship or flying saucer that came from outer space. Seriously I don't watch my in-laws to make it since I am thousands of miles away from them, so I just learned it on my own by watching it on youtube.

Again you don't have to be an expert to cook something. Cooking should be a passion. You should love what you are doing so that it mirrors what you prepare before you serve it to your family and beloved.

My Alien Spaceship shaped Chappati/ Roti or Flat bread


Chapatti is made out of wheat flour. I haven't seen anyone mix it with white flour. Just to make a sample chapatti, use two cups of wheat flour and then only 3/4 cups of water and put it in a mixer to make a dough. Keep the dough in an open container for 20 minutes before you roll it into balls which is only a coin size.

Just use a thick rolling pin to make the size more round. Use a tava or a non stick pan and don't use any oil. Once you preheat your tava or non stick pan place your rolled dough and once you see small bubbles coming in, just roll your wheat dough and press it using any clean cloth to make the chapatti balloon in size.

Spread some ghee or butter in a ready hot chapatti and keep it on a tiffin to maintain it's temperature. Chappati is always part of Indian dishes which is always good to compare with any curry recipes.

Elongated Capsicum with minced Beef

Elongated Capsicum with Minced Beef

I was able to buy minced beef and marinated it with soy sauce, salt and black ground pepper and masala. Fried it till it was crispy enough and then the next thing I did was to fry the green peppers. It was really oily and I still opted to grill the capsicum instead of frying it, but we don't have any grill so I landed on frying it.



It was really spattering so just be careful of placing it on hot oil for frying. What is best is that when you fry such veggie, you should have a napkin to drain the remaining oil before serving. I don't have it at the moment I prepared the dish so it looks oily as it can be when clicked on a cam.

It is good to pair it with chapatti or flat bread. Since you can wrap it like a mexican dish. Anyway, if you wanted to know how to prepare chapatti or roti, I will post a recipe here so you can start cooking and preparing your own flat bread which by the way is made out of wheat flour.

Green Capsicum with Minced Beef, Chapatti and Chicken Biryani


I didn't prepare that Chicken Biryani that you can see on the picture. We bought it outside to eat along with what I prepared. It was a night of relaxation and off days are meant to be special for us( hubby and I) so I paired it with this dish. It is better if you eat your green capsicum wrapped in chappatti. It was surely great since it absorbs the extra oil that was on the veggie, made perfectly for each other.

Wrap your chappati around the green capsicum to hold the minced beef inside