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.

Friday, February 22, 2008

Cucumber Kosambari

This dish is very simple,very tasty and easy to make.Its a starter dish.You can also call it "Indian Salad".This is a common side dish used in a formal dinner during any festival or functions.

Yellow split Mung Dal-1/4 cup
(soaked in water for 1-2 hrs and then drained).
Cucumber-1 Finely chopped
Coconut-2 tbsp
Lemon juice
Sugar-1/2 tsp
Salt to taste

For Seasoning
Oil-1 tsp.
Mustard seeds-1/2 tsp.
Green chillies-2 chopped
Hing a pinch


Place the drained Mung dal, Cucumber, Coconut,Sugar, Coriander and lemon juice in a bowl.Mix well and set aside. Heat oil in pan, add the mustard seeds and allow the seeds to splutter,add green chillies, and fry a few seconds. Add Hing and remove from the heat.Let it cool.Add this seasoning to the cucumber mixture and mix well.
Add salt before serving as it will leave lot of water(if salt is added earlier)

Wednesday, February 20, 2008

Stuffed Brinjal


Small round Brinjals-8-10 nos
Grated coconut-2 tbsp
Peanut powder-2 tbsp(fried and powdered)
Tamarind paste-1 tsp
Jaggery-1 tsp(powdered)
Bhath Powder/Sambar powder-2 tbsp
Turmeric powder-1/2 tsp
Corinader-Chopped, 1 tsp
Oil-2-3 tbsp
Mustard seeds(for seasoning)-1 tsp
Salt to taste


Combine coconut,peanut powder, tamarind, Jaggery, bhath powder or sambar powder, turmeric, coriander and salt in a bowl.Add little water to make a paste.You can mix thoroughly in a mixer too. Slit the brinjals into 4 pieces vertically keeping the bottom intact.Fill the brinjals with the paste. Heat oil in a pan, add mustard seeds and allow to splutter.Add the stuffed brinjals, cover with a lid and simmer for 10-15 minutes until tender.(If you have the masala mix remaining,you can add along with the brinjals)
Serve hot with Chapati,parathas or Rice.

I will be sending this recipe to Pooja's
Vegetable Of The Week Event

Spinach Paratha

Spinach leaves-2 cups (chopped)
Red chilli powder-1 tsp
Cumin powder-1 tsp
Sesame seeds- 1 tsp
Turmeric powder -1 tsp
Garam masala-1 tsp
Whole wheat flour-3 cups(plus more for dusting)
1-2 tbsp. oil (plus extra for brushing)
Curd-2 tbsp
Salt to taste
Water to mix the dough


Mix all the ingredients together in a bowl. Add enough water to make a stiff dough. Cover and set aside for 1-2 hours. Divide the dough into small balls. Dust each ball with flour, then roll them out into circles.Heat the griddle/Tava over a medium heat. Place the paratha on the hot Tava, 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.
Serve hot with Curry,Chutney,curd or pickle.

Tuesday, February 19, 2008

Methi Vegetable Bhat

Methi-1 bunch cut
Potatoes-2 (Peel and cut)
Capsicum/Bell Pepper-1
(I have red bell peppers here)
Rice-2 cups(cooked)
Bhat Powder-2-3 tsp
Salt to taste
Sugar-1/2 tsp
Lemon juice-2 tsp
Coconut grated-1/2 cup

For Seasoning
Urad dal-2 tsp
Turmeric-1 tsp
Red chillies-2-3


Make rice and keep it aside to cool.Cook each vegetable seperately.
Heat oil in a saucepan.Add the seasonings one by one.Add boiled vegetables,fry for 2 mins.Add Bhat powder,coconut gratings,salt,sugar and let it sit for 5 mins.Add Rice
and lemon juice.Mix well.Garnish with coriander leaves and serve with Cucumber raitha and few potato chips.This will make a yummy quick lunch or dinner.

Sunday, February 17, 2008

Thatte Idlis/Plate Idli


Urad dal-2 cups
Long Grain Rice-4 cups
Hing-a pinch


Soak Urad dal and Rice seperately for 5-6 hours.Soak Avalakki for 10-15mins before grinding.Grind each of the items seperately.Uraddal should be ground to a paste.You can add hing now to urad dal while its grinding.Rice should be ground a little coarse like a rava consistency.Grind avalakki to a paste.
Mix all together and let it ferment overnight.Add salt before putting the batter on idli plate.Steam for 12-15mins.Serve with Chutney and Onion Sambar with a little ghee on top of idlis.If you have uddina vada/bonda it will be all the more delicious and enjoyable.

Friday, February 15, 2008

Gari Gari Uddina Bonda/Crispy Urad dal Vada

My husband made these perfect urad vadas.So thought of including this picture here.

The perfect snack for a cold, rainy day. I remember my hometown Bangalore when you could run down the street on a day like this and buy freshly fried bondas. This memory motivated me to make this snack. I call this uddina bonda as I could not get the shape of vada. But it tastes just like vada and is very crispy.


Urad dal-2cups
Green chillies-4-5
Pepper corns-1tsp
Ginger-1 tsp grated
Coconut cut into small pieces
Oil-1/2 cup
Oil to fry
Salt to taste


Soak Urad dal for 2-3 hrs.Wash thoroughly and with little water grind it in a mixie or wet grinder.Add green chillies,pepper corns,ginger,coconut pieces and half a cup of oil(Oil makes it very crispy) to the paste of urad dal.Drop this batter in oil with a spoon and fry till golden brown.
Eat hot with coconut chutney or Tomato sauce

Wednesday, February 13, 2008

BoodKumbalkai huli/Pumpkin Sambar


Toordal/Togaribele-1 cup
Tamarind juice- 2 tbsp
Jaggery-a piece
Sambar powder-2 tsp
Coconut grated-1/2 cup
Pumpkin-1/2 cut into small pieces

For Seasoning:

Peanut oil-2tbsp
Red chillies-2-3
Curry leaves-4-5
Hing-a pinch(SSP special hing)
Cilantro to garnish


Cook toor dal in a pressure cooker with water, turmeric, oil.
Grind coconut grated and sambar powder in a mixie with little water.
Put pumpkin, water into a pan and bring it to the boil for about 5-8 minutes until tender.(Dont over cook,it cooks very fast)
Add salt,ground paste of coconut and sambar powder, tamarind juice, jaggery, cooked dal and curry leaves. Bring it to the boil.Add a little water to Sambar consistency.
Simmer for 10-15 minutes until the sambar thickens. Remove from the heat.
Heat the oil in a pan, add seasonings when it starts to split, stir into the sambar.
Serve with rice.

Gulab Jamun

Happy Valentine's Day !!!

Gulab Jamun is one of the favorite Indian desserts. They are golden brown balls in flavored sugar syrup. They are served warm or at room temperature.You can also eat hot Gulab Jamuns with a dollop of Vanilla ice cream.Enjoy...


Carnation Milk Powder-2 cups
Bisquick/Pancake mix-1 cup
(You can also use 1 cup of Maida/all purpose flour and 1tsp of baking soda instead of Bisquick)
Butter-4 tbsp (melted)
Whole milk/Water just enough to make the dough

For the Sugar Syrup
Sugar-4 cups
Water-2 cups
Saffron strands-a few
Pistachios or cashews (to sprinkle on the top)
Oil for frying

 Combine the milk powder, Bisquick, butter and make the dough. Add  enough whole milk to make the dough.Dont knead hard.Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp cloth.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil one by one.They will sink to the bottom of the pan,and raise to the top slowly.... do not try to move them.Gently move the balls around to avoid browning on just one side.  The Gulab Jamuns should rise slowly to the top if the temperature is just right.Fry in medium heat till they are done by moving them gently ensuring that they do not break.

How to make Sugar Syrup

The Sugar syrup should be made earlier and kept warm.  Mix 4 cups of sugar to 2 cups of water. Heat the mixture at medium heat for 5-10 minutes until sugar is all dissolved in water.Simmer for 5 mins.Add 3-5 cardamom pods crushed and a few strands of Saffron.
Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup for about half hour.Serve warm or at room temperature.

Monday, February 11, 2008

Tomato Thili Saaru/Rasam

Thili Saaru is one of the main dishes of Karnataka.It has proteins(comes from Tuvar dal/Togaribele)and lot of spices in Saarina Pudi. Although there are several varients of Saaru (aka Rasam), Tomato Thili Saaru is one of the main kind and is made daily in many homes in Karnataka.

Tuvar dal/Togaribele-1/2 cup
Tomatoes-2 nos
Rasam powder-1 tsp
Tamarind juice-2-3 tbsp
Jaggery-1 inch piece
Coconut gratings-1tbsp

For seasoning:

Hing-a pinch
curry leaves-4-5

Cook Tuvar Dal in pressure cooker along with water,turmeric,little oil and 2 tomatoes.Take out the tomatoes from the cooked dal.Mash the dal.Grind tomatoes and Coconut gratings in a mixer along with some water.
Add this mixuture to the tuvar dal.Add Tamarind juice,rasam powder,jaggery and salt.
Boil this mixture.Add water to the consistency you like(some may like it thick some may like it thin...Too much thin and watery will not taste good).Heat ghee in a pan and add seasonings.Add this to Rasam.Garnish with coriander leaves.

It tastes good with Rice.You can have Saaru as a drink/soup.It will enliven your spirit. And all the spices in Rasam powder it is good for your stomach. Enjoy!!!

Gojju Avalakki/Huli Avalakki


Avalakki/Poha/flaked rice-2 cups
Tamarind Juice-2-4 tbsp
Jaggery-2 tbsp
Rasam powder-2 tsp
Sambar powder-1 tsp
Turmeric powder-1 tsp
Coconut gratings-1/2 cup
Chopped coriander-1-2 tbsp
Salt to taste

For Seasoning:
Vegetable/Peanut oil-4-6 tbsp
Black Gram-1 tsp
Bengal Gram-1 tsp
Peanuts-2-4 tbsp(You can add more if you like it)
Hing-a pinch
Curry Leaves-8-10

Sesame-1 tsp


Wash the poha thoroughly.Soak the poha/Avalakki in water for a few minutes.Keep it aside.In a sauce pan add oil and seasonings one by one.In the meantime,to the poha add tamarind juice,salt,coconut gratings,jaggery(powdered),rasam powder,sambar powder,and the roasted powder of cumin,sesame and fenugreek.Mix it well.Add this mixture to the sauce pan.Mix well again.Close the pan and simmer for 10-15 mins.Garnish with coriander/cilantro leaves.This snack tastes good with curd/yogurt.

P.S.You can grind coarsely the poha in the mixer and then soak it.This snack is usually given as prasad in temples and it is very tasty.
Hope you all enjoy this dish.

Thursday, February 7, 2008

Aade Dosa/Dal Dosa/Lentils Dosa

>This is one of a kind of dosa made in South India.It is tasty,healthy and wholesome meal.


Rice-1 cup
Tuvar dal-1/2 cup
Bengal gram dal-1/2 cup
Green chillies-4-5
Red chillies-3
Grated Ginger-1tbsp
Grated Coconut-1tbsp
Coriander/Cilantro-1 tbsp chopped
Curry leaves-8-10
Hing a pinch
Salt to taste
Oil for roasting


Soak the rice and lentils together for 4-5 hours.Grind to a paste with all other ingredients. Add a little water to make the batter.Don't grind it too smooth.It has to be a little rough consistency.Keep the batter for 1-2 hours.Add chopped Cilantro.
Heat the griddle and grease with little oil. Pour a ladel of batter over the griddle.
Spread it and make thick round dosas. Pour a teaspoonful of oil around the edges.
Cover with the lid and cook for few minutes until light brown on both sides.
Serve topping it with ghee.Serve hot with coconut chutney.

P.S.Onion can be ground along with the batter or if u like it you can mix cut onions after the batter is done.

Wednesday, February 6, 2008

Onion Rice/Chitranna

Rice-2 cups(cooked)
You can use Sona Masoori or long grain rice
Onion-1 cut
coconut gratings
coriander leaves

For seasoning
Black gram
Red chillies-2
Curry leaves-4-5
Green chillies-2-3
Turmeric- a pinch
Sugar-a pinch

In a saucepan heat the oil add all the ingredients for seasoning..after done add green chillies and cut onions.Fry onions..after its done ad cooked rice,salt a pinch of sugar,simmer it and cover for a few minutes.Add lemon,coconut gratings,coriander leaves,mix well and serve.

Vegetable Upma/Uppittu

This is the recipe for a quick breakfast.....

Semolina- 1cup
Water-2 cups
Onion-1 small cut
Bell Pepper-1 cut
Peas-1 cup
Carrot-1 cut
Tomatoes-1 cut
Green chillies-5-6(depends upon individuals)
Grated coconut-1/2 cup
Coriander-1/2 cup
Lemon Juice-2 tsp
Oil(any vegetable)-2 tbsp
Ghee for a nice aroma
Salt to taste

For Seasoning
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Black gram-1 tsp
Bengal gram-1 tsp
Hing-a pinch
Turmeric powder-1/2 tsp(optional)
Curry leaves-8-10

Fry the semolina(rava) until it turns golden color and you get a nice aroma. Keep it aside.Heat the oil in a heavy pan, add seasonings one by one and allow it to splutter.Add green chillies and onions fry till the onions become translucent. Add all the other vegetable. Add water and bring it to boil until the vegetables are cooked.Add salt, ghee, coconut, tomatoes and cook for 5 minutes. Reduce the heat and add the semolina(rava) slowly to the mixture. Stir it continuously so that the semolina will not get clumpy.Cover and simmer for few minutes, till the rava is cooked. Remove from the stove, add lemon juice, coriander and mix well.
Serve hot.(you can also serve the upma with pickle,curds or coconut chutney)
It will taste YUMMY

P.S.Are you extremely busy ??Dont have time to fry rava and make upma you can do this way...I usually have a readymade mix of fried rava with seasoning.So when you want to make upma you just put some oil to the saucepan,add water allow it to boil,add salt,sugar and coconut gratings,seasoned rava,stir the mixture and cover it for a while.Later add lemon and coriander leaves...This is plain upma(It tastes yummy)You can make vegetable upma by adding vegetables also. Enjoy quick upma
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