Tuesday, December 16, 2008

Daal Roti

This daal roti can be made from any daal(Moong,Toovar,Chanadaal) or from any left over daal/tovve.This is a wholesome roti with carbohydrates and protein all in one.


Cooked dal or leftover dal- 1 cup
Whole wheat flour- 2 cups
Besan flour - 1/2 cup
Onion- 1/2 finely chopped
Coriander leaves(finely chopped)- 1 tbsp
Dhania powder-1 tsp
Jeera powder-1/2 tsp
Ajwain-1/2 tsp
Red chilli powder-1/2 tsp
Green chillies-(finely chopped)-1/2 tsp
Oil or ghee - 2 tbsp


Take a medium sized bowl and add cooked daal and all other masala ingredients and mix well(including oil or ghee).Mix whole wheat flour and besan flour.Now add this mixture to the daal slowly and mix it well till the dough becomes firm and soft.Smear little oil on the dough and set it aside for an hour or so.Knead the dough and divide the dough into small mini ball size.Roll it out like chapati and place it on a hot tawa.Smear with oil or ghee.Brown both the sides.
You can eat this roti with curd,pickle or any other curries.

Monday, December 15, 2008

Masala Milk Powder

Perfect recipe to get rid of your cold and cough this winter !!!!


Ginger powder - 2 tbsp
Elaichi- 10-14
Cloves - 10
Pepper- 1 tsp
Brown Sugar - 2 tbsp
Saffron - 1 tsp (Optional)
Badam (powdered)- 4 tbsp (Optional)


Fry Badam,Elaichi,Cloves and Pepper in a drop of ghee and grind it finely.Mix Ginger powder,Brown Sugar and Saffron.Add half tsp of this powder to the milk and boil it on low flame.Serve it hot.This drink is very helpful if taken in the night before going to bed.

Tuesday, December 9, 2008

Besan Ladoo/Laddu

Want to have a high calorie and high cholesterol diet? If so, go for this simple recipe....


Besan- 2 cups
Sugar(powdered)-2 cups
Semolina-1/2 cup
Ghee- 3/4 cup
Elaichi - 6-7
Raisins,Cashews,Badam(cut into pieces)-1/2 cup

Method :

Take a heavy bottom pan and fry Besan and Semolina with 1 tsp of ghee on medium fire till golden brown.You will get a nice aroma.(Approx.it takes 15-20 mins)
Turn off the heat.Add to this sugar,ghee,raisins,cashews,badam and elaichi.(Fry Raisins,cashews and badam in a teaspoon of ghee).Mix well.Leave the mixture for 5-10 mins.When its still warm, shape into round ladoos.

Sunday, December 7, 2008

Avarekai Usali / Surti Papdi Lilva Usal

The season for fresh Avarekai starts in December in India. However, here in US we get frozen Avarekai called 'Surti Papdi Lilva'.There are many dishes made from Avarekai and this is one of my favorites. Preparing this dish brings out the abundant flavor of the Avarekai.This can be eaten with rice and also as a snack with tea or coffee.


Avarekai - 2 cups
Coconut - 2 Tbsp
Salt to taste
Sugar- 1/4 tsp
Lemon Juice-1/2 tsp

For Seasoning:

Oil- 2 Tbsp
Mustard-1/4 tsp
Pepper powder-1/4 tsp
Green chillies-4-5 nos
Turmeric powder- a pinch
Hing- a pinch
Curry Leaves- 4-5
Coriander leaves(chopped)-1 tbsp


Cook 2 cups of Avarekai in a pressure cooker with 2 cups of water(3 whistles).
Drain the water after its cooked.Take a pan, pour oil and put all the seasoning ingredients one by one.Now add cooked Avarekai,coconut,salt and sugar.Close the lid of the pan and simmer for 10-15 mins.Add Lemon juice, coriander and mix well.

Tuesday, September 23, 2008

Raw Mango Gojju / Mavinakai hasi gojju

'GOJJU' is synonymous with the Kannadigas.We make various kinds of gojju with variety of vegetables like Bhendi,Bittergourd,Tomato,Onion,Brinjal to name a few...Some gojju's are cooked and some are raw.The recipe I have today is for a Raw(Green)Mango and the mix is not cooked.Usually this gojju is made from a mango called Ginimuthi Maavinakai.This mango is shaped like a beak of the parrot,hence the name....This gojju tastes sweet,sour and spicy.Its very simple and easy to make.Hope you all Enjoy !!!


Raw Mango-1 medium
Channa Dal - 2 tsp
Methi seeds - 1/2 tsp
Red Chilli powder(Byadagi chilli)- 2 tsp
Tamarind juice - 3 tsp
Jaggery powdered - 2 tsp
Dry Coconut powder(Copra)- 1/2 cup
Pepper corn-1/2 tsp
Salt to taste

For seasoning:

Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Hing - a pinch
Red chillis-2 nos
Turmeric powder-1/2 tsp
Curry leaves- 2-3
Coriander leaves-1 tsp


Cut the raw mango into small pieces.Dry Roast Channadal,Methi seeds,Peppercorn.Grind it.Add red chilli powder,tamarind juice,copra grated,Jaggery and grind with little water.Add this mixture to the cut mango,add seasoning,salt and mix well.

You can serve this gojju with Rice,Chappati,Dosa...

Wednesday, September 3, 2008

Matvadi Palya / Chanadal Dry Methi Curry

Matvadi Palya is a dry curry.I often wonder how the name originated for this curry.Nevertheless its my favorite and very yummy curry.You can eat this with hot steaming rice with a dollop of ghee and pickle on the side or with Chapati also.
Hope you try this curry and enjoy.


Bengal gram/Channa dal - 1 cup
Grated coconut - 1/4 cup
Methi leaves (cut)-1 cup
Green Chillies -3-4
Ginger grated- 1 tsp
Sugar-1/4 tsp
Salt to taste
Lemon Juice- 1 tbsp
Coriander leaves(cut)- 2 tbsp

For seasoning:

Oil- 2-3 tbsp
Mustard seeds-1/2 tsp
Urad dal -1/2 tsp
Hing-a pinch
Turmeric -1/4 tsp
Red Chillies-1-2
Curry leaves-3-4


Soak the channadal for 2 hours.Drain the water completely.Grind Channadal coarsely with green chillies and ginger.Keep it aside.
Heat oil in a pan and put the seasonings one by one.Now add the ground paste,salt and sugar and mix well.Add Methi leaves and cover the pan and simmer for 10-15 mins.
The dal should be completely cooked.Now add lemon juice and coriander.Mix well.

P.S. You can also use Cluster Beans/Gorikaayi instead of Methi but I like Methi as it has a unique taste..If you are using Gorikaayi you need to cut into small pieces and cook it beforehand and then add to the dal mixture.

This is my entry for the event Herb Mania-Fenugreek

Tuesday, September 2, 2008

Vegetable and Mint Pulav


Basamati Rice - 2 cups
Water - 4 cups
Vegetables(cut longitude) - 1 cup(Carrot,Bell Pepper,Peas,Beans,Onions)
Coconut(Grated)-1/2 cup or 1/2 cup coconut milk
Oil/Ghee - 2tbsp
Cashew -8-10 nos
Salt to taste

For Masala:

Cinnamon(dalchini)sticks - 3
Cloves- 2-3
Elaichi- 2
Somp - 1 tsp
Ginger(grated)- 2tsp
Bay Leaves - 3-4
Anise - 2
Khus Khus/Poppy seeds -1 tsp
Coriander Leaves(chopped) - 1/2 cup
Green Chillies- 3-4
Garlic- 1 pod
Mint/Pudina(chopped)- 1/2 cup


Fry each of the Masala item (Cinnamon,Cloves,Elaichi,Bay Leaves,Somp,Anise,Khus Khus) and grind it with the other ingredients(Ginger,Green Chillies,Garlic,Coriander,Mint,coconut)to a fine paste with little water(If using coconut milk then no water is needed)

Wash Basamati rice and drain all the water.(I don't soak as the rice becomes brittle)

Keep a pan on stove on medium heat and pour oil/ghee.Add bay leaves,cut onions and fry till golden brown.Add cashews and fry a little.Now put the ground masala and fry until the oil leaves in the sides of the pan.Now add Basmati rice,Vegetables,Salt and fry for a minute and mix well.After it cools down empty the ingredients to a rice cooker add 4 cups of water and cook it until done.You can also cook in the pan on slow heat.

Serve Hot Vegetable and Mint Pulav with vegetable kurma and cucumber raitha.

Friday, August 1, 2008

Italian Squash Dal / Tovve


Green gram dal/Heserubele - 1 cup
Italian Squash - 1 medium (cut into cubes)
Coconut grated - 2 tbsp
Lemon Juice - 2 tbsp
Salt to taste

For seasoning:

Ghee - 1 tbsp
Green chillies - 3-4
Ginger grated - 1/2 tsp
Pepper powder - 1/4 tsp
Red Chilli - 1-2 nos
Mustard seeds -1/2 tsp
Black gram -1/4 tsp
Jeera -1/2 tsp
Curry leaves - 3-4
Turmeric - 1/2 tsp
Coriander leaves - 1 tsp


Cut the Italian Squash and boil till tender.Keep it aside.Fry Green gram for 2-3 mins till the green gram is hot to touch(don't fry too much).After it cools down, pressure cook with 2 cups of water.

Add the cooked dal,seasonings to the boiled Squash.Boil for 10 minutes and add Lemon juice and coriander leaves

This Tovve goes well with Rice and Chapati.

Friday, July 18, 2008

Menasinakai Bhajji / Chilli Bhajji

Menasinakai Bhajji is one of the popular street food of Karnataka,especially in Davangere,North Karnataka.This Bhajji tastes Yum... when its raining outside and weather is all cloudy and gloomy....


Menasinakai / Chilli- 6 nos
Gram flour - 1 cup
Jeera powder- 1tbsp
Salt to taste
Baking powder -1/4 tsp
Red Chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala(optional)-1/4 tsp
Oil for deep frying


Wash the Chillies and dry them.Make a small slit and fill it with jeera powder and keep them aside.Mix Gram flour,red chilli powder,garam masala,baking powder,salt,turmeric powder.To this mix add hot oil and mix well.Add water and make the batter(consistency should be like a Dosa batter).Dip each Menasinakai into this batter and deep fry till golden brown color.

Menasinakai Bhajji tastes good with Tomato ketchup and any kind of chutney(coriander,Coconut etc)

Pineapple Kesari Bhat/Sajjige

Sajjige is a simple sweet dish which can be prepared in a few minutes.For Satyanarayan Pooja this is a must for prasada and believe me, it tastes wonderful.


Rave (semolina)- 1 cup
Sugar- 1 cup
Whole milk- 2 cups
(Or you can use 1 cup milk and 1 cup water)
Ghee- 1/2 cup(for frying rave)
Pineapple cut- 1 cup
Raisins- 2 tbsp
Saffron strands (soak in 1 tsp of hot milk)
Cashews chopped- 2 tbsp
Badam chopped- 1 tbsp
Clove- 2-3
Cardamom -2-3


Heat ghee in a pan, add cashews,raisins,badam and fry till light brown. Remove from heat and set aside.In the same pan, add rava and fry till light brown(until you get a nice aroma).Add half cup of ghee to this fried rava,mix well and keep aside.

Boil the water in a sauce pan, add pineapple pieces and cook till soft.

In a pan boil milk or (milk and water).Now add Sugar,Saffron milk and stir well.Add the cashews,raisins,Cloves, Badam and the rava.Stir well.Reduce heat.Add the boiled pineapples. Close the lid and let it cook for 10 mins.Finally add powdered Cardamom.

Sajjige can be eaten hot or cold.

Wednesday, July 2, 2008

Aloo Paratha

Paratha was conceived in Punjab but now it has become popular all over India and South Asia.It is often stuffed with vegetables.A Paratha can be eaten simply with a blob of ghee,butter but tastes best with pickle,thick curd,chutneys or any curry or gravies.

Aloo Parathas are perfect for a weekend brunch.

For Dough

Whole wheat flour - 1 cup
Water -1/2 cup or more as needed
Salt - a pinch
Oil - 1 tsp

Potato filling

Potatoes - 2 Medium size
Cumin seeds(powdered) -1/4 tsp
Green chillies(chopped)- 2-3
Ginger(Grated)- 1/4 tsp
Garam Masala - 1/4 tsp
Amchur Powder -1/4 tsp
Coriander(finely chopped)-1 tsp
Salt to taste


Dough: Mix flour, salt and water together to make soft dough. Knead the dough for a few minutes on a lightly greased surface to make smooth dough.Set the dough aside and cover it with a damp cloth. Let the dough rest for 1-2 hrs.

Filling: Boil 2 medium potatoes(in a cooker or on Stove top).Once tender,remove from the water and let it cool down.Peel the skin off and mash the potatoes.Mix green chilies, cilantro, cumin seeds,ginger and salt to the mashed potatoes.Mix well.

Making paratha: Divide the dough and potato mixture into equal parts.The potato balls should be about 1 1/2 times larger than the dough balls.Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Roll them into a flat bread(like Chapattis. Heat the skillet on medium high.Place the paratha over the skillet.After a few seconds the Paratha will turn golden brown color.Spread some oil and flip it.Make sure its golden brown on both sides.

Cool the parathas on a wire rack so they don’t get soggy.Parathas can be stored for a day or two.You can reheat on a skillet or toaster oven.

Thursday, June 26, 2008

Triple Berry Smoothie

Berry smoothies are nutritional, contains vitamin C, vitamin E, antioxidants, and a lot of other nutrients as well. Berries combine with milk,juice,coffee and tea to make a smoothie. Berry Smoothie contains high level of antioxidants, vitamins C and E, and other nutrients.Berries provide natural sweetness, instead of adding sweeteners, you can add more fruit instead for a healthier smoothie.

Blueberry - high level of antioxidants and may be considered most nutritional berry.

Raspberry - sweet taste along with vitamin C, vitamin E, and a good weight loss supplement.

Blackberry - Antioxidant,Vitamin C and Fiber.


Blackberries- 1/2 cup
Blueberries- 1/2 cup
Raspberries- 1/2 cup
Banana- 1
Yogurt- 1/2 cup
Milk(fat free)- 1 cup
Ice cubes- 1/2 cup
Protein powder- 1 tsp(Optional)


Blend the banana, ice, yogurt, milk, and the berries together until a smooth drink is formed. Pour into a cup and enjoy a healthy smoothie.

Thursday, June 19, 2008


Kodabale is one of the favorite evening snacks enjoyed by the people of Karnataka with a cup of strong filtered coffee.They are spicy,crispy round snacks.


Rice flour- 4 cups
All purpose flour(maida)- 1 cup
Huragadale powder(putani) -1/4 cup
Red chillis powder- 3-4 tsp
Turmeric powder- 1/4 tsp
Jeera - 2 tsp
Om- 1 tsp
Fresh Coconut grinded -1/4 cup
Hing- a pinch
Sesame seeds- 1 tsp
Curry leaves(powdered)- 1 tsp
Hot oil- 2-3 tbsp
Oil to fry
Salt to taste


Fry Rice flour,maida and putani powder for a few minutes until the flour gets hot when you touch it.Keep it aside to cool.Now add red chillis powder,turmeric,jeera,Om,sesame seeds,curry leaves,salt,hing,coconut to this and mix thoroughly.Add hot oil to this mixture and mix again.Add water and make a soft dough.Knead well.Take a small lump of dough and roll on a chapati maker(chapati mane) or a stainless steel plate inverted with a drop of oil on it(so that the dough will not stick to the plate).Roll the dough into a long noodle shape and then turn into a round ring shaped like a bangle.Heat oil and fry these bangles to golden brown color.Drain on a paper towel. Enjoy your Kodabales.

Store in an airtight container after it cools down...If there are any leftovers :)

Wednesday, June 11, 2008

Besan Dhokla

Dhokla is a Gujarati delicacy.There are various kinds of Dhoklas.This is one of the best tea time snack.It has a unique sweet,sour and spicy taste.Hope you all enjoy :)


Besan- 2 cups
Buttermilk- 4 cups
Baking powder- 1 tsp
Green chillies- 4
Mustard seeds- 1 tsp
Oil- 2 tbsp
Curry leaves- 4-5
Coconut freshly grated- 4-5 tbsp
Coriander leaves- Chopped- 3-4 tbsp
Salt to taste
Sugar- 1 tsp
Lemon juice- 2 tbsp


Mix Besan in the buttermilk. Add finely chopped green chillies,baking soda and cover it. Keep aside for 3-4 hours. Before preparing add sugar, salt and lemon. Mix well. Transfer the mixture to a deep, greased plate. Steam this mixture in a pressure cooker(just like the Idlis) for 15-20 minutes.
Heat oil in a kadai. Add mustard seeds, Curry leaves and 2-3 sliced green chillies.
After it cools down, take out the Dhokla from the plate,spread the seasonings on the dhokla and cut it into desired shapes. Take it out in a tray and garnish with chopped coriander and grated coconut.

Serve hot with coconut chutney or coriander chutney.

Friday, May 30, 2008

My First Award -Yummy Blog Award

I received the Yummy Blog Award from Skribles.I really appreciate the recognition I have received.


Some of my favorite recipes are:
Akki Rotti

Onion Uttapam

Gulab Jamun

Badam Halwa

I would like to pass this award to:

Rosh of Indian Food Kitchen Blog
Apar of Shakhari Saapadu
VKN of My Dhaba

Congratulations and pass on the yummy blog award

Friday, May 9, 2008

Moong Usal/ Hesaru Kaalu Usali -- Beans N Lentils


Green Moongdal- 1 cup
Grated coconut- 1/4 cup
Green chillies- 3-4
Ginger grated- 1/2 tsp
Coriander leaves-1 tsp
Curry leaves-3-4
Lemon juice-1 tbsp
Salt to taste
Sugar-1/2 tsp

For seasoning

Oil- 2 tbsp
Mustard seeds- 1/2 tsp
red chilli-2-3
Turmeric powder-1/2 tsp
Hing- a pinch
Black pepper powder-a pinch


Pressure cook(3 whistles) Moongdal with 1 1/2 cups of water.Grind green chillies,ginger,coconut in a blender with very little water.Take a pan,heat oil.Add mustard seeds,red chillis,turmeric,hing,pepper powder,curry leaves. Add the ground mixture to this and fry for 2-3 mins.Now add the cooked Moongdal,salt,sugar,cover the pan with a lid,simmer for 10-12 mins.Add Lemon juice and garnish with coriander leaves.Mix well. S
Serve with Rice,Chapatis.You can also eat as a snack with tea or coffee.

I am sending this entry to Jugalbandi's CLICK MAY 2008, Beans n Lentils event

Monday, May 5, 2008

Instant Mango Pickle

Pickles form an integral part of our Indian meal.We make variety of pickles from fruits and vegetables.Its an ancient art of food preservation.During summer season in India all the families are busy making variety of pickles, Appalams and Sandiges.All kinds of pickle is relished in our family.Meal is not complete without pickles.


Raw Mango(cut into small pieces)-1
Red Chilli powder- 2 tbsp
Fenugreek seeds powder-1/2 tsp

For Seasoning

Oil- 3 tbsp
Mustard seeds-1 tsp
Hing- a pinch
Turmeric powder-1/4 tsp


Cut the Mango into small pieces.Add salt,chilli powder and fenugreek powder.Make seasoning and pour the tempering into the mango mixture.Mix well.You can serve after 2-3 hrs.This pickle stays for a week without refrigeration.

But i am sure it wont last that long :)

My entry for Arundati's event WBB#22-Mango Madness

Raw Mango Chutney


Green Raw Mango(cut into pieces) -1
Grated coconut- 1/4 cup
Jaggery -1 tsp
Tamarind juice- 1 tsp
Coriander leaves- 1 tbsp
Turmeric powder- 1/2 tsp
Salt to taste
oil-1 tsp
Channa dal-1 tbsp
Fenugreek seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Red chillies- 2-3
Curry leaves-4-5
Hing a pinch

For Seasoning:

Oil- 1 tbsp
Mustard seeds-1/2 tsp
Red Chillies- 2-3


Fry channadal, fenugreek, cumin till light brown.Then add red chillies, curry leaves, asafoetida, grated mango and fry for 3-5 minutes.
Combine fried mixture, coconut, jaggery, tamarind, coriander leaves, turmeric, salt in a blender and blend till smooth without adding water.

Heat oil in a pan, add seasonings when it starts to split, pour it over the chutney and mix well.
Serve with Rice,Chapatis,Dosas....Those who like sour and tangy taste with the bread can make a bread sandwich.

This is my entry for Arundati's WBB-Mango Madness

Saturday, May 3, 2008

Steamed Channadal Dumplings/Nucchina unde

Nucchina Unde is one of the traditional recipes of Karnataka.You can eat as a snack with chutney.You can also make Sambhar along with other vegetables(It is called Sandige huli or Unde Huli)Nucchina Unde can also be put in Majjigehuli.It tastes awesome.Hope you all enjoy!!!


Channadal/Bengal gram- 1 cup
Green chillies- 3-4
Grated ginger(grated)- 1 tsp
Cilantro- 3 tsp
Lemon juice- 1 tsp

For seasoning

Oil- 2 tbsp
Mustard seeds- 1 tsp
Hing-a pinch
Turmeric powder- 1/2 tsp


Soak the channadal in water for 3 hours and drain.Grind to a coarse batter with green chillies and ginger without adding any water.To this batter add salt,seasonings,lemon juice and cilantro.
Shape the mixture into small balls, (like oval shape) flatten them slightly.
Arrange them in idli stand or cooker container and steam them for 10-15 minutes.

P.S. Also you can add  Pudina/Mint leaves (washed and saute in oil) and grind along with other ingredients.

Wednesday, April 30, 2008

Amaranth /Dantina soppina Chutney

Amaranth/Dantina soppu is highly nutritious. The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk.

This Chutney is very simple,tasty and easy to make.


Amaranth leaves(chopped finely)- 1 bunch
Green chillies- 5-6
Tamarind juice-2 tsp
Sugar- 1/2 tsp
Salt to taste
Oil-1 tsp

Oil-2-3 tsp
Mustard seeds-1 tsp
Urad dal- 2 tsp
Red chillies- 2-3
Hing-a pinch


Wash and cut the Amaranth leaves.Take a pan, pour little oil, add green chillies,cut Amaranth leaves and fry for 2-3 mins till the leaves get wilted.Let it cool.
To this add tamarind juice,sugar,salt and grind without adding any water.
Add seasoning to this mixture and mix well.

Serve with Rice,chappati,parathas,Bhakri(jowar rotis)

Tuesday, April 29, 2008

Raw Cucumber Gojju


Cucumber- 1 (peeled and chopped)
Bengal gram- 1 tbsp
Coriander seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Red chillies-4-5
Tamarind juice- 2 tsp
Jaggery- a small piece
Salt to taste
Coconut gratings-1/4 cup
Cilantro(cut)- 1 tsp

For Seasoning:

Oil- 2 tsp
Mustard seeds- 1/2 tsp
Black gram- 1/2 tsp
Dry red chillies- 1-2
Curry leaves-3-4
Hing- a pinch


Cut cucumber(slice it thin) in a bowl.Fry Bengal gram,Coriander seeds,Fenugreek seeds, red chillies till light brown without oil.Add all the ingredients with coconut and grind to a fine paste using very little water.
Add ground paste to the cucumber and mix well.

Heat the oil in a pan, add seasonings when it starts to split, stir into the cucumber mix.Add salt before you serve(as salt and cucumber when mixed leaves too much water).Garnish with cilantro.
 Serve with chapati or rice.

Friday, April 25, 2008

Spinach Fritters


Besan (Chickpea flour) - 1 cup
Spinach(a bunch)-whole leaves
Red Chili powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala-1/2 tsp
Mango powder- 1 tsp
Salt - to taste
Oil to fry


Wash and dry the spinach leaves.In a bowl mix Besan,Red chilli powder,Salt,Cumin powder,Mango powder and Garam Masala.Heat 1 tbsp of oil and pour on the batter.Mix well.Now add water and make the batter thin.Heat oil in a pan on high heat.Dip each of the spinach leaf in the batter and fry it till golden brown.

Serve with Ketchup,chutney.

Tuesday, April 22, 2008

Spinach/Palak Raitha

Spinach Raitha is a cool,tasty,refreshing and very healthy side dish.


Spinach/Palak-(chopped)- 1 bunch
Yogurt - 4 tbsp
Sour cream - 1tbsp
Coconut grated- 1 tsp

For Seasoning

Oil- 1 tsp
Mustard seeds- 1/2 tsp
Jeera - 1/4 tsp
Urad dal- 1 tsp
Curry leaves- 2-3
Coriander leaves- 1 tsp
Green chillies- 3-4


Wash and finely cut the spinach.Drain all the water.Take a pan and make a tadka.(add all the seasoning ingredients).Add the washed and cut spinach.Cook till the spinach gets wilted( just 2-3 mins).Turn off the heat. Let it cool.
Now add Yogurt,sour cream,salt,coconut gratings and mix well.
You can also sprinkle red chilli powder also as a garnish

Serve with Rice,Chapatis,Parathas..

Thursday, April 17, 2008

Masala Lassi

Lassi is a perfect cooler on a hot day and a classic Indian summertime drink.Its known for its refreshing and hydrating properties.Whether sweetened with sugar,dressed up with salt or spices,or thinned with water, these lassis help cool the body and settle the stomach.


Curd- 1 cup
Water- 1 cup
Salt to taste

For Grinding

Green chillies- 2 nos
Coriander leaves(chopped)- 1 tsp
Ginger grated - 1 tsp
Mint Leaves/Pudina(chopped) - 1 tsp
Curry leaves- 2-3
Fenugreek/Methi powder- 1/2 tsp
Roasted Jeera powder -1/4 tsp


Grind all the masala ingredients in a blender.Now add curd,salt and water and blend it till froth comes up.Serve cold.
You can add a few pieces of ice when blending.Lassi should be thicker and frothy.

I will be sending this to Easycrafts Fun 'n' Sun event

Tuesday, April 15, 2008

Ambode/Dal vada


Bengal gram/ Channa dal-2 cups
Onion or Cabbage(chopped)- 2 tbsp
(I have added cabbage)
Mint leaves(finely chopped)- 1 tbsp
Green chillies- 4-5
Ginger grated- 2 tsp
Coconut grated- 1/2 cup
Curry leaves- 6-8
Coriander leaves- 2 tbsp
Hing- a pinch
Salt to taste
Oil for deep frying


Soak the Bengal gram for 2 hours, rinse and strain( all the water should be drained completely to get the ambodes crisp)
Grind the Bengal gram to a coarse batter with Ginger,green chillies.Add coriander leaves,cabbage chopped,mint leaves,hing,salt to the batter.
Shape the mixture into small balls, flatten them slightly.
Heat oil in a deep fryer/kadai and fry the Ambodes/vadas few at a time until light brown on both sides.
Serve hot with Chutney/Tomato ketchup

Ambodes tastes yummy when soaked in Rasam or Curd

Badam Halwa

Badam Halwa is one of my favorite dessert.Its easy to make and whatever the consistency it is very tasty because of all the rich ingredients that goes into the making of Badam halwa


Badam/Almonds- 2 cups
Sugar- 2 cups
Ghee - 3 tbsp
Saffron - a few strands
Whole milk/Carnation milk -2 cups
Food Coloring(optional)


Boil 4 cups of water and soak the Badam for an hour.(You can also soak Badam overnight in water)Peel the skin off the almonds. They should just slip right out of the skin when you press on them. Finely grind the almonds in a blender with little milk.Grind coarsely.
Take a heavy bottom pan.Add 2 tbsp of ghee.Add the ground badam paste.Add whole/carnation milk. Stir well. You have to keep stirring as it easily catches the bottom. Add saffron. Add 1 tbsp of ghee. (You can add coloring if you wish). Keep stirring until the mixture thickens. The mixture will come along with the spatula you are stirring without sticking to the bottom, that is the sign for the halwa being done.
Add cardamom.
Mix well and serve.You can serve as a halwa or you can cut the halwa to pieces and serve as badam burfi.

Friday, April 11, 2008

Puliogare/Tamarind Rice

Puliogare or Tamarind rice has a unique taste.It is usually served in temples as prasadam.We had Puliogare as prasadam in Melkote temple.The taste was really awesome. Till date cannot forget its taste.The Iyengars have unique formula for making Puliogare and it tastes divine.I got this recipe from one of my Iyengars family friend.Hope you all enjoy this recipe.


Fry and grind

Coriander seeds - 2 tsp
Black Peppercorns - 1 tsp
Red chillies - 6-8 nos
Cumin seeds - 1 tsp
Fenugreek seeds- 1 tsp
Curry leaves
Black Sesame seeds - 2 tsp
Bengal gram - 2 tsp
Black gram - 1 tsp
Shredded copra - 1 cup

Thick tamarind juice - 1 cup
Salt to taste
Jaggery - A small piece

For seasoning:

Oil(Gingelly oil) - 5-6 tbsp
(I have used Peanut oil)
Mustard seeds - 1 tsp
Black gram - 1 tsp
Peanuts - 2 tbsp
Bengal gram - 1 tsp
Red chillies - 3-4 nos
Curry leaves - A few
Hing - A pinch


Roast all the ingredients one by one and grind until smooth except coconut. Then add copra and grind once again to mix well.
Soak tamarind in warm water for an hour and extract juice from it. Keep it aside.Heat oil in a pan.Add all the ingredients for seasoning one by one.Add tamarind juice and mix well.Add jaggery and salt and allow it to boil.Add ground masala powder to the boiling juice. Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates.
The Puliogare Gojju is ready.

For the tamarind rice:

Heat oil in a pan.Add mustard seeds, black gram, peanuts and curry leaves.Add cooked rice and about 2 tbsp of prepared Puliogare Gojju.Mix well.Garnish with fresh grated coconut,cilantro.

Tuesday, April 8, 2008

Hagalkai / Bitter gourd /Karela gojju


Bitter gourd -4 nos (remove seeds and cut)
Oil- 3 tbsp
Mustard seeds- 1/2 tsp
Turmeric powder- 1/2 tsp
Tamarind juice- 2 tsp
Jaggery- 2 tbsp
Curry leaves-4 or 5
Rasam Powder- 1/2 tsp

For Masala:
Grated Coconut(either fresh or dry)-3/4 cup
Chana dal- 2 tsp
Jeera seeds- 1 tsp
Methi seeds- 1/2 tsp
Sesame seeds- 2 tsp
Red chillies- 4-5
Hing- 1/2 tsp
Oil- 1 tsp


Fry all the masala ingredients and grind it in a mixie with coconut with little water.
Cut bittergourd into thin 1 inch piece.Heat oil in a kadai/pan add mustard seeds,red chillies,curry leaves and turmeric.Now add bittergourd.Fry until bittergourd turns golden brown.Add the ground mixture,rasam powder,salt ,tamarind juice,jaggery.Add water if needed.Let it boil .Simmer for a few mins until gojju thickens.

Serve with Rice,chapatis..

I am sending this recipe to Pooja's “Vegetable Of the Week - Bitter Gourd "

Friday, April 4, 2008

Bread Sandwich with Pudina/Mint Chutney


Fresh mint leaves, cleaned and washed -1 cup
Coriander leaves, chopped -1/2 cup
Green chillies- 2-3
Coconut(grated)-1/2 cup
Lemon juice or tamarind juice-1-2 tsp
Cumin seeds-1/4 tsp
Sugar-1 tsp
Ginger-small piece
Salt to taste


Oil- 1tsp
Mustard seeds-1/2 tsp
Urad dal- 1/2 tsp
Red chilli-1
Curry leaves-2-3


Take a pan.Pour a drop of oil.Fry green chillies and Pudina leaves for a minute.(The Pudina won't have raw taste and the taste of the chutney enhances) Allow it to cool.
In a blender jar combine all the ingredients and grind to a smooth paste.
Heat oil in pan, add seasonings when it starts to split, pour it over the ground paste and mix well.

Pudina chutney goes well with Rice,Chapatis,Dosa,Idli....

Bread Sandwich

Bread slices-2
Cucumber- 4-5(thinly sliced)
Tomato-4-5(thinly sliced)


Toast the bread.Apply Pudina chutney on one side of the toasted bread.Arrange cucumber and tomato slices.Close with the other slice of toasted bread.Cut into traingles and serve.

You can use more veggies(bell pepper,onions,Lettuce) too :)

Wednesday, April 2, 2008

Onion Uttapam/Dosa - Dosa Mela

Mix onions,green chillies,coriander leaves,ginger,salt in a bowl and keep it aside.
Pour a ladel of dosa batter on the griddle/tava and spread it in a round shape.
Sprinkle the onion mixture on the dosa evenly..Pour some oil around and in the middle of the dosa.Turn after the bottom of dosa gets brown..Now brown the onion side also.
Flip it on the plate with the onion side up..Serve hot with chutney,chutney powder..

I will be sending these Onion uttapam's to Srivalli's DOSA MELA

Tuesday, April 1, 2008

Crispy Masala Dosa- "Dosa Mela"


Rice(long grain)-4 cups
Urad Dal-1 cup
Chana dal-2 tbsp
Moongdal-2 tbsp
Toor Dal-2 tbsp
Aval/Poha-2 tbsp
Onion-1 small
Sugar-2 tsp

Soak Rice, uraddal, moongdal, Chanadal, Toordal, Aval/poha together for 5-6 hours.
Grind to a fine paste in a Mixie or wet grinder.Consistency of the batter should not be very thick.Grind the onion along with the ingredients.Keep the batter covered overnight for it to ferment.While preparing dosa add sugar to the batter(Adding sugar will give the crispiness and browning effect to the dosa)

Heat the Tava/griddle and grease with little oil. Pour a ladle of batter over the griddle and spread it.Make it thin and round dosas. Pour a teaspoonful of oil around the edges.Let the heat be medium so that dosas will get crispy.

Tips:You can cut the onion and smear(rub) it on the tava before pouring the batter so that it will be easy to lift dosas from the tava.

Ingredients for Red Chutney

Onion-1/2(Roast in oil)
Red chillies(Roast and powder)-1 tsp
Tamarind juice- 1 tsp


Grind all the above ingredients in a blender.

Ingredients for Coconut Chutney

Grated coconut-1 cup
Coriander leaves-1 tbsp.
Tamarind juice- 1 tsp.
Sugar- 1/2 tsp.
Green chillies- 3-4 Nos
Curry leaves-4-5
Salt to taste

For Seasoning:

Oil-1 tsp
Mustard seeds-1/2 tsp
Urad dal-1 tsp
Asafoetida a pinch


Fry green chillies in little oil.Combine coconut, coriander leaves, tamarind juice, salt,sugar, fried chillies, in a blender.Blend to a smooth paste with little water.
Heat oil in a pan, add seasonings when it starts to split, pour it over the ground paste. Mix well.

Ingredients for Peanut chutney

Peanuts dry-roasted-1/2 cup
Cumin seeds(Roast)-1/2 tsp
Coriander seeds(Roast)-1/2 tsp
Dried whole red chillies(Roast)-3-4
Onion(Cut and roast in little oil)-1 small
Tamarind juice-2 tbsp
Salt to taste


In a blender grind all the above ingredients with little water into a fine paste.Add seasoning(Oil,mustard seeds,red chilli,curry leaves and urad dal)

Potato,Onion Curry

Potatoes, boiled, peeled and cubed- 4-5
Onions, chopped-2 medium
Oil-1-2 tbsp
Mustard seeds-1/2 tsp
Bengal gram- 1 tsp
Black gram- 1 tsp
Green chillies,chopped -3-4
Curry leaves-3-4
Turmeric powder-1/4 tsp.
Coconut grated,-1 tbsp.
Lemon juice-1 tbsp.
Chopped coriander leaves-1 tbsp.
Salt to taste


Heat oil in a saucepan. Add mustard, allow to splutter, add bengal gram, black gram, green chillies.Fry till light brown, then add curry leaves, turmeric, onions. Fry till the onions becomes translucent.Add potatoes, coconut, salt and mix well for 5 minutes.Remove from the heat, add lemon juice, coriander leaves and mix well.

Ingredients for Hotel type Sambhar

Onions-Handful of small onions peeled
Tomatoes-3 medium sized
Turmeric-1/2 tsp
Coriander powder-1/2 tsp
Red Chillies-8 (dry roast and powder)
Chana dal- (Roast and grind into powder)


Heat little oil and season with little mustard seeds. Add peeled onions and then chopped tomatoes. Fry well and pour water(1 litre) with salt and turmeric. Boil till well done.Add ground mixture of coriander powder and chillies. Boil for few more minutes. Just before removing from fire add gram powder which is made into a paste with water.Garnish with curry leaves and coriander leaves.

Thursday, March 27, 2008

Aloo Gobi Muttur and Methi Paratha

Aloo Gobi is one of my favourite dish.I came across this recipe when I googled for Aloo Gobi.After watching the video by Manjula Aunty, I instantly made it.Thankyou Manjula Aunty for this lovely and authentic Aloo Gobi recipe.Only different I have done is added peas to my recipe.

Ingredients for Aloo Gobi Mutter

Peas-1/2 cup
Oil-3 tbsp
Hing-a pinch
Cumin seeds-1/2 tsp
Green Chillies-2 nos
Bay Leaves-2 nos
Red Chilli powder-1/2 tsp
Turmeric-1/4 tsp
Coriander powder-1/2 tsp
Mango powder- 1/2 tsp
Ginger grated-1/2 tsp
Salt to taste

In a kadai heat oil.Add cumin seeds until they sizzle.Add Hing,Bay leaves,green chillies.Fry for a minute.Make a paste of ginger,turmeric,red chilly powder,coriander powder with little water.Add to the kadai.Fry until the water evaporates and oil leaves in the sides.Now add cut potatoes, Gobi florets, Peas and salt.Mix well.Cover and simmer.It takes about 15mins to cook.Finally add Mango powder and cilantro.
Serve with rotis,chapatis,parathas.

Ingredients for Methi Paratha

Whole wheat flour-2 cups
Gram flour-2 tbsp
Methi- chopped finely-3/4 cup
Garam masala-1/4 tsp
Green chillies-finely chopped-2
(You can also use red chilli powder)
Turmeric-1/4 tsp
Curd-1 tsp
Butter melted-1 tsp

Mix all the ingredients in a large bowl.Add enough water to make a stiff dough.Cover and set it aside for 1-2 hrs.Heat the griddle over a medium heat. Place one paratha in the hot griddle, cook for few seconds.Turn the paratha over and brush with oil. Cook for few minutes, turn paratha over again,and brush with oil and fry a few more minutes or until it is crisp and brown on both sides.
Store in an air tight container or wrap in aluminium foil.

Tuesday, March 25, 2008

Bisi Bele Bhat

Rice -2 cups
ToorDal-2 cups
Mixed vegetables-2 cups
(beans, carrots, bell pepper, ridge gourd, turnip, peas, wintermelon, Avarekai)
Onion chopped-1(optional)
Tomato Chopped-1
Tamarind juice-1 1/2 tbsp.
Jaggery- 1 small piece
Curry leaves-6-8
Ghee or butter-2 tbsp
Coriander leaves-1 tbsp. chopped
Salt to taste

For Masala:
Ghee-1 tsp.
Bengal gram-1 tbsp.
Black gram-1 tbsp.
Coriander seeds-1 tbsp.
Poppy seeds (gasagase)-1 tbsp.
Grated copra -1/2 cup
Dried red chillies-8-10
Cloves-3 nos
Nutmeg-a small piece
Cinnamon stick-1

For seasoning
Peanut Oil-250gms
Mustard seeds-2 tsp
Red chillies-4-5
Turmeric-1 tsp
Hing-A pinch
Cashew nuts-8-10


Heat ghee in a pan, Roast each of the masala ingredients until golden brown.Keep it aside until it cools.Add   dry coconut and  grind to a smooth paste with water. Set aside.
Wash Toovar dal and put it in a thick sauce pan with water, a tsp of oil and turmeric and cook.After the dal  is cooked add onions, vegetables and allow it to cook. Add rice after the vegetables are half cooked.
Stir frequently...add water if required. After the rice is almost cooked add the ground paste, tomato, tamarind juice, salt, jaggery, curry leaves. Mix well while you keep stirring.Allow it to boil.Add the seasoning.(Be generous on oil for seasoning)
Simmer for 10-15 mins.Garnish with coriander leaves.

Serve hot with Raita,Applams,Sandige,Balaka Chillies,Potato Chips....Enjoy

2) You can make Rice(with less water) and Dal(not too soft) seperately in the cooker and mix with the boiled vegetables and later add Tamarind juice,jaggery,Sambar powder and coconut mixture,salt.Finally add seasoning.Mix well and let it boil for 10mins.

Monday, March 17, 2008


An easy recipe for a tasty,crispy Chakkalis

Green gram/Hesaru bele -1 cup
Rice flour-4 cups
Butter(melted)-2 tbsp
Jeera-2 tsp
Sesame seeds-2 tsp
Red Chilli powder-2-3 tsp
Hing-a pinch

Pressure cook the Green gram dal/hesarubele with 2 cups of water.After it is done mash it nicely into a paste(you can use a mixie to do this).To this add Rice flour,Butter(melted),Jeera,Sesame seeds,Red chilli powder,Hing.Use very little water and make a dough.With the help of Chakkali press make chakkalis.Deep fry in hot oil till golden brown.Drain on paper towel.

Friday, March 14, 2008

Potato,Onion Rasa Palya

This curry will come to your rescue when you discover that you have run out of vegetables in your refrigerator.

Potatoes-2(medium size)
Tamarind juice-3 tbsp
Coconut grated-1 tbsp
Jaggery- 1 inch piece
Coriander leaves
Rasam powder-1 tsp
Salt to taste

Peanut Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Red chilli-2-3 broken
Turmeric-1/2 tsp
Curry leaves-4-5

Cut the potatoes in triangular shape(You may cut in any shape)and the onions lengthwise.Take a pan.Add Oil and other seasonings.Add Onions and fry till golden brown.Now add the potatoes and add a cup of water.Close the pan with a lid.Let the potatoes become tender.Now add Tamarind juice,jaggery,Rasam powder,salt and coconut grated.Let it boil for 5 mins.Mix well and garnish with Cilantro/Coriander leaves.Serve with Chapatis.
I will be sending this recipe to Sia's 'Ode to Potatoes'

Tuesday, March 11, 2008

Majjige huli

Budhkumbalkai/Winter melon- half kg (cut into pieces)
Butter milk or Plain yogurt-1 cup
(I have used home made yogurt with whole milk)
Sour Cream-2 tbsp
Salt to taste
Lemon Juice(optional)

For Seasoning:
Mustard seeds-1tsp
Jeera-1/2 tsp
Black gram-1/2 tsp
Red Chillies-1-2
Cinnamon powder-a pinch
Black pepper powder
Turmeric-1/2 tsp
Hing-a pinch
Curry leaves-8-10

Bengal gram 2 tbsp.(soaked in water for 1 hour)
Coconut(grated)-1/2 cup
Coriander seeds powder-2 tsp
Cumin seeds powder-1 tsp
Green chillies- 5-6
Ginger(grated)-1 tsp.
Chopped coriander leaves-1 tsp.


Grind all the masala ingredients with water to a fine paste.

Boil the Boodh Kumbalkai with water until soft. Add the ground paste and bring it to

boil for 10 minutes.Add yogurt,sourcream and boil for 5 mins.

Heat oil in a pan, add all the ingredients of the seasonings mentioned above.Stir

into the Majjige huli mix.Garnish with coriander leaves.

Serve with rice.You can also have this with Ragi Mudde(Ragi Ball)

If the curd is not sour you can enhance the taste by adding little Lemon juice at the very end.

You also make Majjige huli with other vegetables like Cucumber,Mulangi(Radish),Mangalore cucumber,Dantina soppu(Amaranth leaves),snake gourd(padaval kai)
It tastes Yummy with any of these vegetables.

Thursday, March 6, 2008

Shavige Payasa/Vermicelli Kheer

Payasa or Kheer is a traditional Indian sweet. This sweet is a real treat on special occasions such as birthdays, marriages, or festivals. Hope you guys can experience the wonderful taste of this popular dessert.
This vermicelli is hand made by my Aunt.The main ingredient is semolina(small rava)made into a dough.They draw a thread like from the dough and then dry it on a wooden rod.It is more of a technique that is perfected over time, and you can control the thickness of the vermicelli. Of course, you get machine made, commercially available vermicelli as well.

Vermicelli- 1 cup
Milk(Whole)- 2 cups
Sugar- 1/2 cup
Ghee- 1-2 tbsp.
Cardamom powder- 1/2 tsp
Saffron(strands)- 1/2 tsp
Cashew nuts(chopped)-1 tbsp
Raisins- 1 tbsp
Almonds(chopped)-1 tbsp

Heat ghee in a pan, fry Cashews, Raisins, Almonds till golden color. Remove from the heat and set aside.Heat remaining ghee in a pan, add vermicelli and fry until brown.
Boil milk, add vermicelli and simmer until the vermicelli is tender. Add sugar, cardamom powder, saffron and nuts.Mix well and remove from the heat.
Serve hot or cold.You can also garnish with pistachios.

Wednesday, February 27, 2008

Kadalekaalu Usali/Brown chickpeas Usal

Kadalekaalu usali is a very common side dish in Karnataka.This is usually given as prasada on the 10th day of Ganesha Chaturti festival(The Idol Immersion day).This dish is very nutritious and tasty.

Chickpeas brown/Kadalekaalu soaked overnight-1 cup
Green chillies sliced fine-4-5
Ginger grated- 1 inch piece
Fresh coconut scraped-1/2 cup
Mustard seeds-1/4 tsp.
Curry leaves-1 stalk
Coriander leaves finely chopped-1 tsp.
Lemon juice-2 tsp.
Asafoetida-a pinch
Turmeric-1/2 tsp
Red Chillies-1-2
salt to taste
Sugar-1/2 tsp
oil-2 tbsp

Soak the chickpeas overnight.Pressure cook until tender(5-8 whistles)Drain the water and keep it aside.Heat the oil in a pan.Add Mustard seeds and allow it to splutter.Add Red Chilli,turmeric,hing,Ginger,curry leaves.Fry for a minute.Add
Chickpeas,coconut,salt,sugar.Mix well and keep it covered on a low fire for 10-15 mins.Later add Lemon Juice and coriander.Mix well and serve hot or cold.

This is very tasty to eat as a snack.It goes well with Rice or Chapatis.This is also a good snack with Alcoholic drinks.Enjoi !!!

Monday, February 25, 2008

Akki Rotti/Rice Rotti

Akki Rotti or Rice rotti is a traditional breakfast iteam in Karnataka.Back home we freshly ground the rice flour and made rottis which had a unique and wonderful taste.This is one of my favourite dishes and I hope you all enjoy this recipe.


Rice flour-2 cups
Chopped onions- 2 Nos
Green chillies-3-4 chopped
Grated Coconut-2 tbsp
Chopped coriander leaves-1 tbsp
Cumin seeds-1 tsp
Curry leaves-Chopped 4-5
Salt to taste
Curd(optional)2 tbsp(If you want rotti to be soft)


Mix all the ingredients in a large bowl,add water little by little and make a soft dough.Pour 1 tbsp of oil on the Tava/griddle.Take a small ball of the rice dough,put it in middle of tava over the oil and gently press on the dough from the center spread the dough uniformly till the edge of the tava.Make small holes(4-5)and pour oil in the holes and around the edges of the rotti also.
Place the tava on the stove and cook on medium heat and keep turning the tava to get a uniform golden brown color to the whole rotti.You can make it crisp or soft according to your taste.To make it soft cover the tava with a lid.

Follow the same procedure with the remaining dough.
Serve hot with any type of Chutney or chutney pudi or curd with a piece of butter on the top will make it even more TASTY

You can also make akki rottis with Methi and onion mixed,Avarekai(also know as surti papdi lilva)(tender) and onion.
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