Monday, December 21, 2009

Khara Biscuit

Khara biscuits are spicy and salty biscuits usually available in bakeries in Bangalore. They make a great anytime snack and goes well with afternoon tea or coffee.

Maida/All purpose flour- 1 cup
Butter-3/4 stick 
Sugar-1/4 tsp 
Salt to taste
(If you are using salted butter then use less salt)

Green chilies -10
Jeera powder- ½ tsp 
Coriander leaves (chopped)-1 tsp
Curry leaves (chopped)-2 tbsp
Curds- 2 tsp
Oma/Ajwain seeds - 1 tsp 
Baking powder- 1 tsp 
Pudina leaves(cut) -1tbsp

Sieve the all purpose flour,baking powder and sugar.Take a bowl and using a hand held mixer make the butter smooth.Add Green chillies,pudina leaves,jeera powder,om powder,Curry leaves,yogurt.Slowly add the all purpose flour mixture until everything gets incorporated.Knead the dough to a soft ball.make small round balls and lay it on a cookie sheet.Preheat the oven to 400F and bake for 15 minutes.

Monday, December 14, 2009

Cilantro/Coriander chutney

Cilantro/Coriander  chutney is called "Green Chutney" is made from fresh Cilantro leaves. This chutney tastes Yummy with bread sandwitch,pakoras,samosas,dhokla,cutlets and any Indian chaat.This is the ultimate Indian ketchup.

Cilantro(chopped)- 1 bunch
Green chillies- 2-3
Ginger(grated)-1 tsp
Cumin seeds-1/4 tsp
Lemon juice- 1 tbsp
Salt to taste
Sugar- 1/4 tsp
Oil- 1tsp

Grind green chillies,ginger,cumin seeds first.Add cilantro and blend/grind with very little water. Add salt,sugar and lemon juice.Add seasoning.(Optional).
You can make in large quantities and freeze it.

Bell Pepper Chutney

Bell Pepper (any color)- 1
Onion(red)- 1 medium sized
Red chilli powder- 2 tbsp
Peanuts- 2 tbsp
Tamarind juice- 1tbsp
Jaggery/Sugar (powdered)- 1 tbsp
Coriander leaves(cut)-1 tsp
Salt to taste

For Seasoning:
Peanut oil- 1 tbsp
Mustard seeds- 1/4 tsp
Urad dal- 1/4 tsp
Red chillies- 2-3
Curry leaves- 3-4
Hing- a pinch

Roast Peanuts and remove the skin and powder it.Roast nicely cut Bell peppers and onions.Allow it to cool.
In a mixie add roasted bell peppers,onions,peanut powder,red chilli powder,tamarind juice,jaggery,coriander leaves and salt.Grind coarsely without adding water to this mixture.
Add seasoning and mix well. Serve with Dosa,Idli,Rice,Chapati.

Wednesday, December 9, 2009

Mangalore Cucumber Ghassi (curry)

 This is a typical Mangalore / Konkani dish. Last week, my friend gave me Mangalore Cucumbers grown from her garden. I had never used this vegetable before; so I called my friend who is from Mangalore and got this recipe. The dish came out tasty and everyone in my family thought it was delicious. I especially enjoyed eating this dish with Rice and Chapati. I want to thank both of my friends for the fresh organic cucumber and for this flavorful recipe.

Cucumber –1
Sprouted green gram – 1/4 cup
Salt  as required

For Grinding :
Red chillies – 7
Coriander seeds – 1/2 tablespoon
Cumin seeds 1 teaspoon
Fresh grated coconut – 1/2 cup
Jaggery(powdered)-  1 tbsp
Tamarind – a small piece 

For  seasoning:
Coconut Oil – 1 tablespoon
(I have used peanut oil)
Mustard seeds – 1/4 teaspoon
Red Chillies- 3-4
Curry leaves-4-5
Turmeric-1/4 tsp
Coriander(chopped)- garnishing


Cut the Cucumber into cubes and cook it.(Don't cook very soft).Pressure cook sprouted green gram for 10 minutes.(You can cook it on stove top so it wont get mushy).Dry roast the spices separately and then grind them with coconut, tamarind.
Take a pan/kadai.Heat oil and add seasoning ingredients one by one. Add cooked cucumber and green gram dal to this.Also add the ground paste.Add salt and little water if needed. Cook until the gravy is thick.
Garnish with coriander.

Thursday, November 19, 2009

Bagara Baingan

Bagara Baingan is a famous Hyderabadi dish.I followed the recipe from dish tasted excellent and goes well with hyderabadi biriyani,roti,naan.


Small Round Brinjals- 1 lb
Ginger Garlic Paste -1 tsp
Onions Chopped- 1 Cup
Sesame seeds (fry a little)-1 tsp
Cinnamon stick-1
Grated Coconut-1 tsp
Roasted Groundnuts-1 tsp
Turmeric Powder-1/2 tsp
Coriander Powder-1/2 tsp
Cumin Powder-1/2 tsp
Garam Masala- 1/2 tsp
Tamarind juice-2 tbsp
Red Chilli Powder- 2 tbsp
Oil for Frying- 4 Tbsp
Water- 2 cups

Slit Brinjals into four quarters without cutting the vegetable completely.
For the gravy, make a smooth paste of sesame seeds, roasted peanuts and grated coconut,roasted cinnamon,cloves.Heat a pan, Add 2 tbsp of oil in it and fry the brinjals they become soft and keep aside.Pour the rest of the oil(2 tbsp) in the pan, heat it.
Add ginger garlic paste and chopped onions and fry until the onions turn light brown. Add the masala paste. Fry a little for 1 minute, keep stirring. Now add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add the tamarind juice, and salt according to taste.
Now add the fried brinjals and cover the pan with a lid and cook on a medium flame for 10 minutes or until the brinjals are completely cooked.

Serve hot with garnished coriander leaves.

Sabudana/Sago Khichadi

Sabudana Khichadi is a Maharashtrian dish.It is usually prepared when observing fast.This dish is very tasty when prepared properly otherwise it turns rubbery and cannot be eaten.


Sabudana/ Sago (soaked overnight)-2 cups
Green chillies (chopped)- 5-6
Peanuts (roast and grind to powder coarsely)-1 cup
Potato (cut into pieces)-1
Cumin seeds- 1 tsp
Ghee- 1 tbsp
Sugar- 1 tsp
Salt to taste
Dry coconut-2 tbsp
Lemon juice-2 tbsp
Fresh coriander leaves (chopped) to garnish (optional)


Soak the sago with 2 cups of water overnight.Roast the peanuts and grind it coarsely.Add the ground peanuts,dry coconut,salt and sugar to the soaked sago.
Cut the potato into small pieces.Heat ghee in a thick bottomed pan.Add cumin seeds,green chillies and potatoes.Cover and let the potatoes get cooked and crispy on low heat.Add the sago mix and mix well.Cover with a lid for 15-20 mins until sago gets cooked and becomes soft and translucent.Finally add lemon juice and garnish with coriander.Serve hot.

Wednesday, November 4, 2009

Akki Rotti with Nuggesoppu (Drumstick leaves)


Rice flour/Akki hittu- 2 cups
Nuggesoppu(Drumstick leaves)-Chopped 1 cup
Onions(finely chopped)- 2 medium
Green chillies-3-4 chopped
Grated, coconut-grated 2 tbsp
Chopped coriander leaves- 1 tbsp
Cumin seeds- 1tsp
Salt to taste
Oil for roasting


Mix all the ingredients in a large bowl, add water and knead well to make a soft dough. Pour 1-2 tsps, of oil on the griddle(tava).
Take out a small handful of rice dough and put it on the middle of the griddle.
Wet your hand in water, start gently pressing the dough from the center.
Keep repeating this by wetting the hand each time the dough starts sticking to your hand.Continue pressing till the dough spreads uniformly making a large circle.
Then make a small hole in the center, pour little oil in the center and around the edges of rotti. Cook until golden brown.

If you want the akki rotti to be crisp add 1/4 cup of powdered avalakki(poha)to rice flour and other mixture while mixing.

Serve hot with chutneys,gojjus,chutney powder.

Wednesday, October 14, 2009

Drumstick Leaves Dal/ Nuggesoppu tovve

Drumstick is a favorite vegetable and most of us make Sambar,Avial etc...But the leaves of Drumstick are not so popular amongst us.Recently, I read that the leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium.Therefore,I bought the leaves from the Indian grocery store this week and tried this Dal recipe.It came out very tasty,henceforth this vegetable will be added to my vegetable list :)


MoongDal- 1 cup
Drumstick leaves(cut and cleaned)-1/2 cup
Coconut gratings- 1 tbsp
Lemon Juice- 2 tbsp
Salt to taste

For seasoning:

Ghee- 1 tsp
Mustard- 1/2 tsp
Jeera- 1/2 tsp
Urad dal- 1/2 tsp
Green Chillies- 4-5
Red Chillies- 2-3
Curry leaves-4-5
Ginger(grated)- 1 tsp
Turmeric powder-1/4 tsp
Black pepper powder-1/4 tsp


Warm up Moong Dal(dry roast until it becomes just hot to touch). Pressure cook with 2 cups of water(3 whistles).Cook the cut Drumstick leaves in a vessel.(just 1-2 minute is enough.Do not over cook)
In a small pan add ghee and make the seasoning adding all the seasoning ingredients.
After the moong dal is cooked,add to the cooked drumstick leaves.Add Coconut gratings,salt.Mix well.Add little water according to the consistency you like.Add the seasoning.Boil the contents on medium heat.Finally turn off the heat and add Lemon juice and mix well.
This Dal can be served with hot Rice or Chapatis.

Monday, October 12, 2009


Nippatu is one of the most popular snacks in Karnataka. Although there are different recipes to make Nippatu, all use Rice Flour. You can add some masalas according to your taste.You can either use green chillies( this kind is available in Bakeries in Bangalore)or Red Chilli powder.


Rice flour- 1 cup
Split peas powder/Hurikadale - 1/4 cup
Red Chilli powder/ Green chilli( cut finely)- 1 tbsp
Sesame seeds- 1 tsp
Whole split peas/Hurikadale- 1 tsp
Peanuts- 10-12 coarsely crushed
Coriander finely chopped - 1tsp
Curry leaves (chopped)-6-8
Oil/Ghee-2 tbsp
Salt to taste
Oil to deep fry


Mix all the ingredients in a bowl and add very little water to make a dough.Take a banana leaf/plastic sheet and place a small size of dough on it and flatten.Remove it carefully without breaking and deep fry in hot oil until it turns golden.Repeat with the remaining dough.
You can store in an air tight container for a week and enjoy Nippatu every afternoon with Tea or Coffee...

Tuesday, September 22, 2009

Tamarind Gojju

When we think of 'Gojju' our mouth starts watering.This 'Gojju' recipe was shared by my friend Rekha.I had this in her place when we visited her and the taste was fabulous.You gotto try this recipe to enjoy it....


Tamarind- 250gms/1 packet
Jaggery(powdered)- 3/4 cup
Green chillies- 15 nos

Coriander seeds-2 tbsp
Fenugreek seeds- 1 tbsp
Sesame seeds- 4 tbsp
Pepper corn- 1 tbsp
Coconut(dry)- 4 tbsp
Red Chilli powder- 1 tbsp

For seasoning:

Peanut/Vegetable Oil- 4 tbsp
Mustard seeds- 2 tsp
Cumin seeds- 2 tsp
Hing- 1/2 tsp
Red Chillies- 6-8
Curry Leaves- 10-15
Turmeric- 1 tsp


Soak Tamarind in water and extract the juice.

Dry roast Coriander seeds, fenugreek seeds, sesame seeds and coconut powder.Powder them and keep it aside.

Heat the oil in a thick bottomed cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, hing and fry for a second. Next add the slit green chillis, curry leaves and fry for a minute. Then add the tamarind extract and let it cook until it slightly thickens. Then add jaggery,red Chilli powder and the roasted powders(Coriander,Fenugreek,Sesame,Coconut) Then, cook till water is completely evaporated and oil floats while tamarind thickens. Remove from heat and let it cool. You can store it in a bottle and refrigerate it.

Mix this Tamarind Gojju with rice.You can also fry peanuts and add to this gojju, when mixing with rice.Do not add peanuts to the gojju you want to store as peanuts will get soft.

Monday, September 14, 2009

Spinach Moong Dal

This is a Dal made with whole Moong(with green skin)/ Hesarubele.This Dal is very healthy and can be served with rice/chapatis/parathas.


Moong dal/Hesarubele- 1 cup
Fresh or frozen chopped Spinach/Palak- 1 1/2 cups
Ginger(grated)- 1/2 tsp
Garam masala- 1/4 tsp
Lemon Juice- 1 tbsp

For Seasoning:

Ghee/Oil- 2 tbsp
(This recipe tastes good with ghee)
Cumin seeds- 1 tsp
Red Chilli powder- 1 tsp
Red Chilli- 3-4
Curry leaves- 3-4
Hing- a pinch
Coriander chopped (to garnish)- 1 tsp


Wash the Moong Dal and pressure cook ( 3 whistles) with 2 cups of water.In a pan add Ghee.When the ghee melts add cumin seeds,red chillies,curry leaves,hing and turmeric.
Now add chopped spinach(frozen or fresh)and saute for a few minutes until its done.
Add cooked Moongdal,salt to taste and allow it to mix well and boil.(Add water accordingly if you like the dal to be thin).
Finally,in a small seasoning vessel heat 1/4 tsp of ghee.Add red chilli powder.Turn off the heat.Add this to the cooked Moongdal Spinach mixture.Add lemon juice.Mix and serve hot.

Wednesday, August 19, 2009

Bell Pepper Raitha


Bell pepper- 1 nos
Green chillies- 2 nos
Jeera powder- 1/2 tsp
Methi powder- 1/4 tsp
Coconut- 1 tbsp
Coriander leaves(cut)-1 tsp
Salt to taste
Curd- 3 tbsp
Sour cream- 1 tbsp(optional)

For seasoning:
Oil- 1 tsp
mustard seeds- 1/2 tsp
Jeera- 1/4 tsp
Dry red chilli- 1
Curry leaves- 2-3


Cut the bell pepper into cubes.Take a small pan.Add oil after it heats add mustard seeds,jeera,red chili,curry leaves.Now add the cut bell pepper.Simmer and close the pan with a lid.Do not over cook.Bell peppers should be soft and crispy.
Grind coconut,green chillies,jeera and methi powder with very little water.
Cool the cooked bell pepper.Add the ground mixture,curd,sour cream,salt to taste.Mix well.Garnish with coriander leaves.
Serve with Rice or Chapati.

Sabudana/ Sabakki Kheer

Sabudana or Sabakki is derived from Tapioca plant.Sabudana/Sabakki is used to make variety of dishes like Sabudana Khichadi(which is very popular breakfast in Maharashtra and mostly made on the day of Ekadashi-fasting day),Sabudana vada,Sabudana rotti(like thalipet),Ladoo and Payasa.After so many trials and errors I got this recipe right.Here is a recipe of Sabaduna Kheer.Hope you all enjoy...


Sabudana/Sabakki – 1 Cup
Sugar – 1 Cup
Milk – 2 Cup
Cashews – 10-15
Raisins – 1/2 cup
Saffron strands – A few
Cardamom – 2-3
Pure ghee –1 1/2 tsp


In a Kadai add 1 tsp of ghee and fry Sabudana for a 3-4 mins.Transfer to a bowl.
Add half tsp of ghee and fry the cashews and raisins and keep aside.
Add 2 cups of water to the Sabudana and pressure cook.
Transfer the cooked sabudana to a kadai,add sugar,milk,cashews,raisins,saffron and cook on medium flame.Stir often to avoid catching of the bottom.Bring it to boil.Finally add crushed cardamom.
Serve hot or cold.

Tuesday, August 4, 2009

Khara Pongal/Huggi/Khichadi


Raw Rice- 2 cups
Moong Dal- 1 cup
Ghee- 2 tbsp
Grated dry coconut- 1/2 cup
Curry leaves- 7-8
Red Chillies- 2-3
Green Chillies slit- 2
Peppercorns- 1 tsp
Jeera- 1 tbsp
Turmeric powder- 1/4 tsp
Grated ginger- 1 tsp
Cashews- 10
Salt to taste


Dry roast Moong dal and rice (keep it aside).In a pan add ghee,jeera,Pepper corns,grated ginger,curry leaves,cashews,green and red chillies,turmeric.Fry for 2 mins.Now add rice and moong dal to it.Add salt. Mix well.Empty the contents to the pressure pan.Add 7 cups of water.Allow cooking until 3 whistles.

Serve hot with coconut chutney.

Monday, August 3, 2009

Lime Pickle


Fresh Limes- 10
Salt- 11/2 cups
Mustard seeds- 1 tbsp
Methi seeds-1 tbsp
Red Chillies- 10 nos
Byadagi red chillies- 20 nos
Turmeric powder- 1 tsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1 tsp
Hing - 1/4 tsp


Cut the lime into small pieces along with the juice.Put lime pieces in a Glass jar and add salt.Mix well.Keep aside for 5-6 days till lime becomes tender.Stir it with a dry ladle once everyday.
Dry roast the mustard, methi seeds and red chillies. Add turmeric and grind to a powder.Add ground powder to the lime pieces. Mix well with a clean dry spoon.
Allow 4-5 days before eating. Keep in clean dry airtight jars.
When ready to serve add seasoning.

P.S. If you don't have the necessary ingredients for pickle masala you can use the store bought Bedekar Pickle masala or Deep pickle masala.

Tuesday, July 21, 2009

Vaangi Bhat / Brinjal Rice


Rice- 1 cup
Brinjals -5-6
Tamarind juice/Lemon juice- 1 tbsp
Bhat powder- 2 tbsp
Salt to taste
Sugar- 1 tsp
Coriander leaves(chopped)- 1 tbsp

For Seasoning:
Oil- 3 tbsp
Mustard seeds- 1/2 tsp
Urad dal-1/2 tsp
Curry Leaves- 5-6
Red Chillies- 3-4
Turmeric powder- 1/4 tsp

Cook rice and cool slightly.Heat oil in a kadai,add mustard seeds, after it splutters add urad dal,red chillies,curry leaves,turmeric powder.Now add cut eggplant and cook gently until the eggplants are tender.(Don't close the lid)
Add tamarind juice/Lemon juice, bhath powder,sugar, salt. Mix well and cook for few minutes. Remove from the heat.
Add rice and mix well.Garnish with coriander leaves.
Optional: You can serve raitha also with vaangi bhat.

Recipe for Bhat powder


1 cup bengal gram
1 cup black gram
1/2 cup coriander seeds
1-1/2 cups dried red chillies
6 cloves
1 cardamom
1 large cinnamon stick broken into pieces
1 cup grated copra


Dry roast the coriander seeds in a pan until lightly browned, then set aside.
Heat 1 tsp. oil and fry the red chillies until lightly browned, set aside.
Roast the copra until lightly colored, Dry roast all other ingredients together until lightly browned.Grind all the ingredients together to a fine powder.
Store in a air-tight container.

Friday, July 17, 2009

Strawberry Banana Smoothie


Strawberry - 1 lb
Banana- 2 nos
Milk- 2 cups
Yogurt- 1/4 cup
Sugar- 2 tbsp
Ice cubes- 5-6


Cut the fresh strawberries and bananas.Combine all the ingredients in a blender until creamy and smooth.
Garnish with a sprig of mint leaves.

Wednesday, June 10, 2009

Rava Idli

'Rava Idli' is a specialty breakfast item in Karnataka.To make Rava Idlis you don't have to plan ahead soak,grind and ferment.You can make them instantly if you have all the ingredients.
This is interesting... (I didn't know about the invention.My son who is a Wikipedia fan showed me this) Rava Idli was invented by Mavalli Tiffin Rooms(MTR)a famous restaurant chain in Bangalore. During World War II, when rice which is the staple item used in idli was in short supply, Mavalli Tiffin Rooms experimented in making idli using semolina and hence Rava Idli was invented.


Semolina/Uppitt rava(coarse)- 2 cups
(Don't use Bansi rava)
Yogurt- 4 cups
(I use home made with whole milk)
Coconut(grated)- 2 tbsp
Green chillies(chopped finely)- 3-4
Ginger(grated)-1/2 tsp
Curry Leaves- 3-4
Coriander leaves(cut)-3 tbsp
Shredded carrots- 1 tsp
Peas- 1 tsp
Baking powder- 1/4 tsp
Salt to taste
Oil- 1 tbsp

For seasoning:

Oil- 1 tbsp
Mustard seeds- 1tsp
Urad dal- 1 tsp
Channa dal- 1tsp
Cashews- 2 tbsp
Pepper powder- 1/2 tsp


Heat oil in a pan.Add Mustard seeds.After it splutters,add urad dal,chana dal,cashews,curry leaves,Ginger grated,pepper powder,green chillies.Add Semolina/rava to this seasoning and fry till light brown until you get the aroma.
Let it cool down.
Take 4 cups of yogurt,beat a little.Add the rava,bakingpowder/soda,coconut,coriander leaves,salt to this.Mix well,let the batter sit for 20-30 mins.
Grease Idli plates with oil.Place tomato slices,grated carrots and peas.Now pour the batter to all the idli plates.Then place this idli stand in a pressure cooker and cook for 10-12 minutes.Serve with coconut chutney or chutney powder.

In the restaurants in Bangalore,Rava Idli's are served with vegetable sagu,chutney and a small cup of ghee.

Monday, June 1, 2009

Rajma/ Red Kidney Bean Curry


Kidney beans - 1 cup
Water- 3 cups
Red Chilli powder- 1/4 tsp
Cumin powder-1/4 tsp
Coriander powder- 1/4 tsp
Black Pepper powder-1/4 tsp
Turmeric- 1/2 tsp
Garam masala - 1/2 tsp
Onion - 1 medium
Tomato- 1
Oil- 3 tbsp
Ginger- 1/4 inch
Green Chili(cut)- 1-2
Green chili(slit)-1
Salt to taste
Garlic (optional)-4-5
Coriander leaves(chopped)- 1 tbsp


Soak Rajma in water overnight.Pressure cook rajma until tender.Cut onion, tomato and green chili. Saute onions and tomatoes lightly.(This enhances the taste of the gravy)Grind it in mixie along with ginger and make paste.

Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).Add red chili powder, turmeric powder,cumin powder,Black pepper powder, coriander powder, garam masala and salt. Mix well. Bring the gravy to boil.

Now add cooked rajma (along with the water in which it was cooked). Stir well and cook over low heat for 15- 20 mins.Garnish with coriander leaves,and lemon.

Serve hot with Naan,Paratha,Ghee Rice

The secret is in the soaking
(Found this tip in one of the magazine from Sprouts farmers market, thought this will be useful)

1. In a large pot,cover beans with filtered water.Soak overnight.

2.Drain beans,rinse thoroughly,and add 4 cups fresh water for each cup dry beans.Place in a large pot with a tight lid.

3.Add a 3-4 inch strip of kombu(a sea vegetable),to make beans easier to digest.

4. Bring to a boil.reduce heat and simmer for 1-4 hours,depending on variety.Cook beans until they are soft.

Short Soak Method

Cover beans with water and boil for 5 mins.Remove from heat.Cover and set aside for 2-3 hrs.Drain and rinse,then cover with fresh water and cook as above.

Wednesday, May 20, 2009

Mavinakai Chitranna Gojju

This is another traditional recipe of Karnataka.This is one way you can make this gojju beforehand and then mix it with rice(to make Mavinakai Chitranna) whenever needed.You can store in the refrigerator for 2 weeks.It comes in handy when you have sudden visitors or you can make a quick lunch on weekends...


Raw Mango- 1
Fresh Coconut/ Dry coconut powder- 2 tbsp
Salt to taste

For Seasoning:

Oil- 2 tbsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Channa dal- 1 tsp
Methi seeds powder- 1/2 tsp
Red chillies- 2-3
Turmeric- 1/4 tsp
Peanuts- 1/2 cup
Curry leaves- 4-5
Coriander leaves(cut)- 1 tsp
Green chillies(cut)- 3-4
hing- a pinch


Peel the raw mango and grate.Heat oil in a sauce pan.Fry the peanuts until golden brown and keep it aside(Add this at the end so that peanuts will be crunchy).To the same oil add mustard seeds.After it splutters add black gram dal,channa dal,red chillies,curry leaves,green chillies,methi seed powder,turmeric,hing.Fry for a minute and add grated raw mango and coconut.Add salt to taste.Mix well and keep it on low flame for 10 minutes(until it begins to boil)Add coriander leaves and fried peanuts.

Cook rice and mix this gojju and serve.

Thursday, May 7, 2009

Kadalebele / Channa dal /Lentil Chutney

Kadalebele chutney is one of the most common chutney's made in Karnataka.I usually make it when I run out of vegetables in my fridge.Its easy and very tasty with hot steaming rice and also with Rice and Rasam.You can add little water to this chutney and serve with Idli and Dosa.


Channa dal/Kadalebele- 1 cup
Fresh coconut(grated)- 2 tbsp
Red Chilli powder- 2 tsp
Coriander leaves(chopped)-1 tsp
Tamarind juice- 1 tbsp
Potato(boiled)- 1 small
Sugar- 1/4 tsp
Salt to taste

For seasoning:

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


Dry roast Channa dal until golden brown on a slow fire.After it cools down grind coarsely in a mixer/blender.To this add Coconut,Tamarind paste,Coriander leaves,Red chili powder,Salt,Sugar and blend it.Add little water and grind it to a coarse consistency.
In a little pan add oil.Add mustard seeds.After it splutters add urad dal,red chili,curry leaves and Hing.Now cut the boiled potatoes into cubes and fry for 2 minutes in this oil seasoning.After this cools down add the ground chutney,mix well and serve.

Thursday, April 30, 2009

Raw Mango Dal


Toor dal- 1 cup
Raw(green)Mango/Mavinakai gratings- 1 cup
Onion- 1 medium
Tomato- 1
Red chilli powder- 1-2 tbsp

For seasoning:

Ghee- 1 tbsp
Jeera- 1/2 tsp
Ginger(grated)- 1/2 tsp
Turmeric- 1/4 tsp
Red chili- 1-2
Curry leaves-2-3
Coriander leaves(chopped)-1 tsp
Methi/fenugreek powder- 1/2 tsp
Black pepper powder- 1/4 tsp
Hing- a pinch


Pressure cook Toordal with 2 cups of water.Take a kadai/pan.Heat ghee.Add jeera,red chili,ginger grated,turmeric,hing,curry leaves.Add onion and fry till its translucent.Add Tomatoes cut,Mango grated and fry for 2 minutes.Add Red chili powder,methi powder,Black pepper powder and mix well.Finally add cooked toordal and boil for 5 minutes.Garnish with coriander and serve with Rice or Chapatis.

P.S. If the raw mango is not very sour you can add lemon juice to the dal to get sour taste.

Tuesday, April 21, 2009

Beans and Cabbage Curry

This is a very traditional curry in the Indian homes.If you have some leftover cabbage and beans in your refrigerator and wondering what to make ???? This curry will come to your rescue.... This curry goes well with rice and chapatis.


Cabbage(chopped)- 2 cups
Beans(cut)- 2 cups
Coconut(grated)- 2 tbsp
Sugar-1/4 tsp
Lemon juice-1 tbsp
Coriander leaves(chopped)- 1 tsp
Salt to taste

For seasoning:

Peanut oil- 1 tbsp
Mustard seeds- 1/4 tsp
Black gram- 1/4 tsp
Whole Red chilli- 1-2
Curry leaves-2-3
Green chillies-1-2
Turmeric- 1/4 tsp


In a kadai/pan heat oil.Add mustard seeds.After it splutters add black gram,whole red chili,green chili,curry leaves,turmeric.To this add cut cabbage,mix well and cover the kadai.In a separate vessel cook the beans until soft.After the cabbage is done add the cooked beans,coconut grated,salt,sugar and lemon juice.Mix well.Garnish with coriander leaves.

Wednesday, April 15, 2009

Khus-Khus Payasa


Coconut(grated)- 1 cup
Jaggery(powdered)- 1 cup
Gasagase/Poppy seeds-1/4 cup
Cardamom- 4-5
Rice- 1 tsp
Milk-(optional)- 1/2 cup
Cashew nuts- 1 tsp
Water - 1 cup


Soak the rice in water for half an hour.Roast the poppy seeds.In a thick bottom vessel add water and jaggery and allow it to boil.Grind finely the roast poppy seeds.Add coconut,rice(soaked) and water and blend till smooth.Add this paste to the jaggery mixture and bring to boil over medium heat and keep stirring for 10-15 mins.
Put off the flame,add cardamom powder and milk(optional).
Serve hot with a dollop of ghee.

P.S. You can dip rice idlis in this payasa.It tastes 'Yummy'

Saturday, April 11, 2009

Bell Pepper curry


Bell Peppers- 1 green,1 red
Red chilli powder- 1/4 tsp
Turmeric-1/4 tsp
Jeera powder-1/4 tsp
Jeera-1/4 tsp
Gram flour- 2 tbsp
Sugar- 1/4 tsp
Mango powder- 1 tsp
Salt to taste


Slice the bell peppers into thin strips.In a pan heat the oil.Add Jeera,turmeric and bell peppers.Stir fry for a few minutes until it becomes crisp(Don't cook too much)
Now add red chilli powder,Jeera powder,Salt,Sugar,Besan and Mango powder.Saute until the besan flour turns brown.

Serve hot with Chapati/Parathas..

Friday, April 3, 2009

Amritsari Chole and Batura


Kabuli Chana- 2 cups
Tomatoes(cut)- 2 nos
Ginger(grated)-1 tsp
Green Chillies(chopped)- 2-3nos
Garam masala -1 tsp
Mango powder- 1/2 tsp
Red Chilli powder- 1 tsp
Coriander powder- 1/2 tsp
Tea Bag- 1
Black cardamom- 2-3
Black salt to taste
Bay leaves- 2-3
Oil - 2 tbsp

For Masala:

Garam masala -1/2 tsp
Clove-3-4 nos
Cinnamon - 1 piece
Black Pepper-1/2 tsp
Jeera-1 tsp
Coriander seeds- 1 tsp
Pomegranate seed powder-1 tsp


Soak the Kabuli chana overnight with plenty of water.Pressure cook Kabuli chana,black cardamom,black salt and tea bag(3-4 whistles).Discard the tea bag after cooking.

Roast all the ingredients for the masala separately.(Roast till they start getting burnt and black).After they cool,powder in a mixi and keep it aside.

In a Kadai/Pan heat oil.Add bay leaves,ginger grated.Add onions and fry till golden brown.Add cut tomatoes and fry for a minute.Now add the cooked Kabuli Chana and mix well.Add the dry masala powder which you had earlier roasted.
Bring to a boil and simmer.Mash some of the chole by pressing it with a spoon.

Garnish with coriander leaves aand green chillies split in halves.


Maida- 2 cups
Yogurt- 1/2 cup
Ghee- 1 tsp
Sugar- 1 tsp
Baking soda-1/4 tsp
Salt to taste


Sieve the maida flour and salt together.Mix the baking soda in half cup water and keep it aside for 10 mins.
Now mix the flour,sugar,ghee,and baking soda.With luke warm water make into a soft dough.Cover and keep aside for 3-4 hours.
Heat oil in a frying pan.Roll the dough into round chapati like and deep fry until golden brown.

Serve hot with Amritsari chole.

Methi Dosa


Raw rice- 1 cup
Methi/Fenugreek seeds- 2 tsp
Urad dal- 2 tsp
Avalakki/poha- 2 tsp
Salt to taste


Soak Rice,Methi seeds,urad dal,Poha together for 3-4 hours.Grind to a fine paste.Add water to the batter to get the dosa consistency.(This needs more water than masala dosa batter).Add Salt.You can make dosas after an hour or so.This requires no fermentation.Serve with coconut chutney or chutney powder.

Wednesday, April 1, 2009

Mooli (White Radish) Raitha


Mooli/Mulangi/Radish- 1 no.
Yogurt - 2 tbsp
Sour cream- 1 tbsp
Salt to taste

For seasoning:
Oil- 1 tsp
Mustard seeds- 1/4 tsp
Urad dal- 1/4 tsp
Green chillies- 1-2
Curry Leaves-2-3
Dry red Chilli-1
Cilantro(Cut)-1 tsp


Grate the Mooli/Mulangi.In a small pan heat oil.Add Mustard seeds.After they splutter add urad dal,green chillies,red chilli,curry leaves.After the seasoning cools down,add Mooli grated,salt and cilantro.Mix well.Serve with Chapatis/Parathas/Rice.

Tuesday, March 31, 2009

Okra/ Bhendi Chutney

Okra/Bhendi chutney is made with the ends of the Okra.(Which we usually throw away).
The ends of Okra have major nutrients and Fibers in them.Thanks to my cousin who shared this tasty recipe.


Okra (ends)-2 cups
Urad dal/Black gram- 1 tbsp
Red Chilli powder - 1 tsp
Tamarind juice- 1 tbsp
Coriander/Cilantro(cut)-1 tbsp
Sugar/Jaggery- 1/2 tsp
Coconut(grated)-2 tsp
Salt to taste
Oil for deep frying

For Seasoning:

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


Wash the ends thoroughly and pat dry them with paper towel to get rid of the moisture.Deep fry the ends of the Okra in the oil until brown.Dry roast the urad dal.Now add to the Okra(it has to cool)urad dal roasted,coconut,red chilli powder,Tamarind juice,sugar,cilantro and salt.Grind all these ingredients in a mixie adding very little water.Grind it coarsely.Add Seasoning and serve with hot rice and ghee.

P.S. You can also use green chillies instead of Red Chilli powder.

Monday, March 30, 2009

Okra Curry (Dry)


Fresh Okra(cut)- 1 lbs
Coconut(grated)- 1 tbsp
Rasam powder- 1/2 tsp
Lemon Juice- 1/2 tbsp
Salt to taste
Sugar-1/4 tsp
Cilantro(cut) -1 tsp

For seasoning:

Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Black gram- 1/2 tsp
Dry Red chilli - 2-3
Turmeric-1/4 tsp
Curry Leaves-2-3


Wash the fresh okras and dry them thoroughly not to leave any moisture.Slice into half a centimeter thick pieces.
Heat the oil in a kadai.Add Mustard seeds,Black gram,dry red chilli,Turmeric and curry leaves one by one.Now add the cut Okra and fry.Don't close the lid of the kadai. Keep frying every 2-3 mins until the okra becomes brown and crispy.
Now add Salt,Sugar,Coconut,Rasam powder and mix well.Add Lemon juice and cilantro.
Serve with Rice/Chapati.

P.S. If you are using frozen Okra then you have to bake the frozen okras in the oven at 350F on a cookie sheet for 45 mins to get the moisture out of it.You will have Okras without water in it.Now its ready to be cooked for your curry.Add these Okras to the seasonings and fry them for the curry.

Wednesday, March 25, 2009


CHURMURI is a light snack which goes along with your afternoon Tea or Coffee.You can also top it with cut onions,tomatoes,cilantro and lemon juice.It tastes wonderful.


Puffed Rice- 2 cups
Peanuts- 1/4 cup
Hurigadale/Roasted gram -1/4 cup
Red Chili powder-1/2 tsp
Turmeric-1/4 tsp
Hing- a pinch
Dry Red Chilli- 2 nos
Curry Leaves- 2-3
Dry copra(optional)Grated-2 tbsp
Garlic- 1 pod
Oil- 1 tbsp
Salt to taste


Heat oil in a Kaadai/Pan.Add Peanuts and roast till golden brown.Now add Roasted gram and fry for a minute or two.Turn off the heat.Now add Red Chili powder,Turmeric,Hing,Dry red chili,Curry leaves,Garlic,Salt and mix it.The mixture has to cool off.(If the oil is hot and you add the churmuri,it becomes hard like rice)Add Churmuri/puffed rice.Mix well.Now keep the Pan on low heat and keep stirring every now and then till the churmuri becomes crispy and all the masala ingredients are nicely coated on the churmuri.

Thursday, March 19, 2009

Pineapple Gojju

'GOJJU' is a sweet,sour and spicy gravy.
It goes well with Rice,Chapatis and Dosas...


Pineapple(cut)- 2 cups
Jaggery - 1 tbsp
Tamarind juice - 2 tsp

For seasoning:

Oil- 2 tbsp
Mustard seeds- 1 tsp
Turmeric powder- 1/2 tsp
Curry leaves- 3-4
Red chilli- 2-3
Hing- a pinch
Cilantro leaves(cut)- 1 tsp
Salt to taste

For the Masala:

Coconut(grated)-1/2 cup
Red Chilli/Red Chilli powder-4-5 nos
(If using red chilli powder)- 1 tbsp
Bengal gram- 1 tbsp
Black gram- 1 tsp
Cumin seeds- 1 tsp
Methi seeds-1/2 tsp
Sesame seeds-1 tsp


Dry roast Bengal gram,Black gram,Red Chili,Cumin,Methi seeds separately until golden brown.Grind all these ingredients in a mixer,add coconut and little water and grind it to a fine paste.
In a pan heat the oil,add mustard seeds.After it splutters add red chilli,turmeric,Hing,curry leaves.Add the cut pineapples and fry for 5 mins or until its done.Add Tamarind juice,jaggery and boil for a minute or two.Now add the ground paste,salt and bring it to boil.Simmer for 10 mins until the GOJJU thickens.Garnish with Cilantro leaves and serve hot.

Monday, March 16, 2009

Vegetable Quesadillas

Quesadilla is a fast food item in Mexican cuisine where cooked ingredients,cheese are wrapped in a tortilla which is usually made of corn flour.Its a Spanish derivative which means 'Little cheesy thing'
This is kids favorite menu packed with protein and fiber and easy to make.


Tortillas- 4 nos
Broccoli(cut)- 1 cup
Spinach(cut)- 1 cup
Red Onions(cut)- 1 cup
Bell Pepper(cut)-1 cup
Cheddar cheese- 1 cup
Vegetarian baked Beans(mashed)- 1 cup
(You can use baked black beans also)
Chili powder- 1 tsp
Pepper powder- 1/2 tsp
Salsa- 1/2 cup
Sour Cream- 1/2 cup
Olive oil- 1 tbsp


Heat 1 tablespoon of olive oil on the skillet over medium heat, and saute the onion,Bell pepper,Broccoli and spinach separately until soft.

Pre-heat a non-stick griddle or cast-iron skillet over medium heat. Using vegetable oil spray, lightly spray one side of a tortilla. Place tortilla, sprayed side down, on the griddle. Spread a heaping 1/3 cup of the Beans,vegetable,cheese mixture on half of the tortilla. Fold the other half of the tortilla over the filling. Cook for 1 to 2 minutes on each side, or until tortilla is golden-brown and cheese is melted. Remove and place on a cutting board. Repeat with remaining tortillas and filling.

To serve, cut quesadillas in half and place on a serving platter. Top each quesadillas with 1 tablespoon each of salsa and sour cream.

Friday, February 27, 2009

Potato Bonda/Batata Vada

Batata vada,the potato curry dipped in besan flour and fried is a savoury snack of Maharashtra.Instead of peas in the potato curry I have used Avarekai/Surti Papdi Lilva.


Potatoes, boiled and mashed - 5 nos
Avarekai/Surti Papdi Lilva, boiled - 1 cup
(You can use peas instead)
Green chillies, chopped - 4-5
Ginger, grated - 1 tsp
Lemon juice- 1tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Coriander leaves, chopped - 2 tsp

For the dipping batter:

Gram flour - 1 cup
Rice flour -1 tbsp
Red chilli powder -1 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/2 tsp
Oil for deep frying


Heat oil in a pan and fry mustard seeds until they start crackling.Add green chillies, ginger and turmeric and fry for 2 minutes.Add potatoes, avarekai and salt and fry for 2 minutes. Remove from heat.Stir in lemon juice and coriander leaves and mix well.After it cools shape the mixture into small balls.

Mix the gram flour, rice flour, salt, and red chilli powder,cumin and garam masala in a bowl.Add enough water to make a thick batter. Heat oil in a deep fryer.
Dip the potato balls in the batter then fry a few at a time in the hot oil until golden. Drain on paper towel.

Serve hot with coriander chutney and Tamarind-Date chutney.

Thursday, February 19, 2009

Palak Dal


Palak cut- 1 bunch
Toovar dal - 1/2 cup
Green gram dal-1/2 cup
Salt to taste
Lemon juice- 1 tbsp

For Grinding:

Green chillies-3-4
Coconut(grated)- 1/4 cup
Jeera- 1/4 tsp
Black pepper- 1/4 tsp
Grated ginger-1/4 tsp

For Seasoning:

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


Fry the green gram dal/Hesarubele for 2-3 mins until its hot.Let it cool.Pressure cook toovar and green gram dal(3 whistles).Boil the cut palak with little water in a pan.Grind Coconut,Green chillies,Jeera,Black Pepper,Ginger in a small grinder adding little water.Add this ground mixture to the Palak and boil for 2-3 mins.Add the cooked dals and boil for a few minutes(5-6 mins).Add seasonings and lemon juice. Serve hot with Rice or chapatis.

P.S. You can use only Toovardal or green gram alone or mix both of them like the above recipe.If you are using green gram dal you should fry a little before pressure cooking

Wednesday, February 11, 2009

Kadalebele Payasa/ Chanadal Kheer

Kadalebele payasa is an integral part of many festive occasions back in Bangalore.This payasa tastes good with Kadalebele Vobattu also.This is also served in many temples as Prasada. If you were to have lunch in Raghavendra Mutt then this payasa will be served for sure.It tastes very good. I made this for the first time after my husband reminded me to make this payasa and was joking that being a Madhwa never had made Kadalebele payasa :) So got the exact recipe from Mom.It was a superhit and everyone in my family loved it.


Channa Dal- 1 cup
Jaggery(powdered) - 1/2 cup
Coconut milk - 1/2 cup
Khus Khus- 1 tsp
Cardamom- 1/2 tsp
Ghee - 2 tbsp
Milk (optional)- 1/2 cup


Pressure cook the Channa Dal with 2 cups of water (3 whistles).Dry roast the Khus Khus and powder it.Roast the cashews,raisins in ghee and keep aside.Grind the coconut with water for coconut milk or you can use the store bought one. I prefer home made.Add Khus Khus powder,Coconut milk,Jaggery to the chana dal cooked and boil.Keep stirring so that it wont catch the bottom.(You can add boiled milk here if you prefer).Add some ghee in the end for a nice aroma.Add Cardamom,Raisins and cashews.Mix well.You can serve it hot or cold.

Spring Onion Curry / Irulli Kaavu palya

Spring onions, also known as green onions and technically known as Scallions.They are mild in flavor than fully developed bulb onions, Spring onions are delicious.This recipe is quick and easy to make.Goes well with Chapati..


Spring onions -1 Bunch
Jeera - 1 tsp
Jeera Powder - 1/4 tsp
Green chillies(thinly cut) - 1-2 nos
Gram/Besan Flour - 2 Tbsp
Oil- 1 Tbsp
Turmeric powder-1/4 tsp
Coriander Leaves(cut)-1 tsp
Curry Leaves - 2-3
Salt to taste
Lemon Juice / Mango powder


Cut and wash the spring onions thoroughly and allow all the water to drain.
Take a pan,add oil.When the oil gets hot add Jeera,Green chillies,Curry leaves,Turmeric.Now add The cut spring onions and fry for 5 minutes.Don't cook too much.After the spring onions are done add Salt,Besan flour and saute it for 2-3 minutes until the gram flour changes color and is done.Add Lemon juice or Mango powder.Garnish with coriander leaves.

P.S. You can also use red chilli powder instead of Green chillies

Tuesday, February 3, 2009

Herekai sippe chutney/Ridgegourd's skin chutney


Ridgegourd's /Herekai sippe (cut)-2 cups
Jeera - 1 tsp
Green Chillies- 2 nos
Tamarind juice- 2 tsp
Sugar- 1/4 tsp
Coconut (grated)- 2 tbsp
Coriander leaves- 2 tsp
Oil- 1tsp
Salt to taste

For seasoning:

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


Take a pan and heat oil.Add Jeera.When it splutters add green chillies and Cut Ridgegourd's skin.Fry for 5-8 mins until done.Allow it to cool.Now add tamarind paste,sugar,coconut,coriander leaves and grind.Grind it coarsely(It should not be very smooth and nicely ground).Add Seasoning.
This Chutney tastes good with Rice/Chapati.

Carrot Halwa/Gajar Ka Halwa

Carrot Halwa/Gajar ka halwa is the most popular and famous Indian dessert.Its also very simple and easy to make.Warm Carrot Halwa tastes good with a dollop of Vanilla ice cream.Usually you will have this combination in the wedding receptions.Its an all time favorite dessert of our family.


Shredded Carrots- 2 cups
Whole milk - 2 cups or Carnation evaporated milk- 1 can
Sugar- 1 cup
Ghee/ Unsalted butter- 2 tbsp
Cardamom powder-1/4 tsp
Cashews,Raisins,Almonds(to garnish)-1/4 cup


Roast the Cashews,Almonds,Raisins in ghee and keep it aside.

Take a heavy pan and fry the shredded carrots with the ghee till the water in the carrots disappear.(fry for about 10 mins over medium heat).This helps the halwa to have some texture and not turn mushy.
Now add Sugar and Milk and allow it to boil.Slowly the liquid dry's up and the halwa starts to leave the side of the pan.This is the indication that its done.Add Cardamoms and mix well.Garnish with dry fruits.
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