Thursday, December 9, 2010

Avocado Dip/Guacamole

'Avocado' is a fruit with high nutritious value. Guacamole  is one of the popular avocado dips that originated from Mexico. You can enjoy this dip with Tortilla chips, spread this dip on the toasted whole wheat bread, or spread it on a toasted Ciabatta bread smeared with Olive oil.


Avocado(Ripe)- 2 
Red onion(Finely diced)- 1/2
Roma Tomatoes(ripe,finely chopped)-1
Lemon juice- 2 tbsp
Serrano chillies(sliced thin)- 2
Garlic(Minced)-1 clove
Cilantro(chopped  finely)-3 tbsp
Olive oil-1 tbsp
Sea salt to taste
Black Pepper powder-1/4 tsp
Cayenne pepper-1/4 tsp
Cumin powder-1/4 tsp


Scoop the avocado pulp in a bowl.Mash the avocados with the fork.Don't mash it completely.They need to be chunky.Add all the remaining ingredients.Fold all the ingredients together gently to mix well. Refrigerate before serving.Enjoy the dip with your favorite tortilla chips..

Lemon juice prevents the dip from browning.Also an avocado seed in the dip prevents it from turning brown.

Monday, November 29, 2010


"Shrikhand" is a sweet/dessert made from strained yogurt.Using Greek Yogurt to make this sweet becomes very easy and quick.

Greek Yogurt (Fage )- 4 cups
Sour cream- 2 tbsp
Sugar-1/4 cup
Cardamom- 4-5
Saffron- 5-6 strands
Milk- 1 tsp
Nutmeg powder- a pinch

Take 4 cups of greek yogurt and sour cream.Add sugar.Mix well with the hand mixer.Add saffron to the warm milk,cool it and add  to the yogurt.Add cardamom powder,nutmeg powder.Mix well with the hand mixer for  about 2 minutes.It becomes fluffy.Shrikhand is ready.Garnish with pistachios,charolis,badam...Chill before serving.
You can eat Shrikhand  for dessert or you can have it with Poori's/Chapatis.

If you are using home made yogurt then you will have to tie the yogurt in a muslin/thin cotton cloth to drain off the water.Its usually kept overnight.Then mix strained yogurt,sugar,cardamom,saffron,nutmeg powder in a bowl.Refrigerate and serve.

Wednesday, November 17, 2010

Spinach Chutney

Spinach(washed and cut)- a bunch
Urad dal- 1 tsp
Channa dal- 2tsp
Sesame seeds- 1tsp
Cumin seeds- 1 tsp
Fenugreek seeds-1 tsp
Green chillies-3-4
Tamarind juice/Lemon juice- 2tbsp
Salt to taste
Sugar -1/2 tsp

For Seasoning:
Oil- 1 tbsp
Mustard seeds- 1 tsp
Jeera- 1/2 tsp
Red chilli- 1-2
Curry leaves-3-4
Hing- a pinch

Dry roast urad dal,Channa dal.sesame seeds,cumin and fenugreek.Roast green chillies also with a drop of oil for a minute.Fry the cut and  washed spinach for a minute or two.Let it cool.
Grind all the above ingredients with tamarind juice/Lemon juice,salt,sugar adding very little water.Add seasoning and mix well.
This chutney tastes good with rice/chapati/parathas.

Tuesday, November 2, 2010

Benne Murukku

'Benne Murukku' is a crispy snack which melts when you pop into your mouth.You can make this fried snack for 'Diwali'.Its easy to make and not much time consuming.

Rice flour- 2 cups
Urad dal flour- 1/2 cup
Maida- 1 tbsp
Butter(unsalted)-2 1/2 tbsp
Hing- a pinch
Jeera- 1 tbsp
Sesame seeds- 1tbsp
Salt to taste
Oil for deep frying

Bring the butter to room temperature and mix well with rice flour,urad dal flour,jeera,sesame seeds,hing,salt in a bowl.Add water and make a soft dough.Put the dough in a Murukku/Chakkali  press.You will get broken chakkali's (as this contains butter ).Fry in oil until golden brown.Drain on a paper napkin.Enjoy eating crispy murukkus.

Friday, October 29, 2010

Poori & Vegetable Saagu

Poori and Saagu needs no introduction....It  is the favorite combo breakfast of Karnataka. Pooris can have different accompaniments like Potato Bhaji or Coconut chutney and Saagu goes well with Rava Idli, Set Dosa and Chapatis. Nevertheless, Poori and Saagu is the perfect combination for any day.

For Pooris:
Wheat Flour- 2 cups
Fine sooji- 1 tsp(makes the pooris crisper)
Oil- 1 tsp
Sugar- 1 tsp(Gives the browning effect on pooris)
Lukewarm milk/water for kneading
Oil for deep frying

In a vessel-Mix wheat flour,oil,salt,sugar.Add water/milk and make into a soft dough.Knead well.Cover the dough  with a lid or wet cloth.The dough should not dry.
Make small round balls with the dough.With a rolling pin roll them into thin rounds and make sure you roll it evenly.The middle part can be a little thick than the edges.This helps the Poori to puff.
Heat oil in a kadai.Fry the pooris one by one until each side gets golden brown and drain it on a paper napkin.

Ingredients for Saagu:
Mixed Vegetables- 2cups
(Brinjal,carrots,cabbage,surti papdi lilva,peas,beans,potatoes)
Onion(Chopped)- 1
Tomatoes(Chopped)- 1
Lemon juice- 2tbsp
Coriander leaves -1 tbsp

For Seasoning:
Oil- 1 tbsp
Mustard seeds- 1 tsp
Red chilli-2-3
Curry Leaves-4-5
Turmeric- 1/2 tsp

For Saagu Masala:
Coriander seeds- 2tsp
Poppy seeds- 2tsp
Whole split peas-1 tbsp
Cinnamon- 1 inch
Cloves- 2-3
Green Chillies-4-5
Onion-1 small,cut
Coconut grated- 1/2 cup

Dry roast coriander seeds,poppy seeds,whole split peas,cinnamon,cloves.Let it cool.
Fry green chillies in a drop of oil for a minute.Saute onion.
Now grind the spices in a mixer.Add green chillies and sauted onion,coconut and grind with water.Keep aside.
Boil the vegetables.In a kadai,add oil.Add mustard seeds,curry leaves,red chillies and turmeric.Saute the cut onions.Add the boiled vegetables,ground paste,salt and cut tomatoes.Mix well.Cook for 10-15 mins.Add lemon juice and garnish with cilantro.Serve with hot pooris.

Tuesday, October 19, 2010

Winter Melon/Budhkumbalkai Dosa

Winter Melon Dosa is an instant,easy,simple and delicious.This is made from the pulp of winter melon which is usually thrown away.Next time,don't throw away the pulp.Use it to make this dosa and enjoy tasty breakfast.

Winter Melon Pulp- 2 cups
(Deseed and cut into pieces)
Rice- 3 cups
Urad dal-2 tbsp
Methi/Fenugreek seeds- 1 tsp

Soak all the above ingredients for 4-6 hrs.Then grind into a smooth paste(Dosa consistency) adding water.
Add salt.Mix well and you are ready to make yummy dosas.This is a white kind of dosa.It requires very less oil.This goes well with coconut chutney,chutney powder,peanut chutney.

Thursday, October 14, 2010


Kadabu is a deep fried sweet that is made during the Ganesha festival. It can have different kinds of fillings to satisfy one's tastes. This is one of the most popular sweets in India and it's taste is divine.


For the dough:
Maida/All Purpose flour-2 cups
Fine Sooji-2 tbsp
Ghee- 2 tbsp
Water- around 2 cups
Salt- a pinch

For filling:

Coconut grated- 2 cups
Powdered Jaggery-2 cups
Khus-khus- 2 tbsp
Cardomom- 4-5
Cashew nuts(broken)-2 tbsp


For Dough:
Mix Maida,Fine Sooji,Ghee and a pinch of salt.Add enough water to make a soft dough.Smear the dough with little oil so that it won't become dry.Cover the dough with  a wet cloth.

For Filling:
Roast the poppy seeds.Roast the cashew with a drop of ghee and keep it aside.
In a kadai add coconut gratings,powdered jaggery and keep it on a low flame.Mix well.The jaggery will melt and incorporate nicely with the coconut gratings.Keep on medium flame for 10-15 mins.Now  add cardamom powder,cashews,khus-khus.Mix well.

To make kadabu:
Take a small size dough and roll out like a chapati/roti.Place 1 tbsp of the filling in the center.Apply water/milk to the edges and fold.You can twist the edges with fingertips to form a decorative edge or use the dough press available for making karagadabu.

Heat oil in a kadai over medium heat.Add the kadabu and fry until golden brown.

Wednesday, October 13, 2010

Bread Upma

'Bread Upma' is a quick, easy and tasty breakfast item.You can make this when you get bored of eating sandwiches or you have left over bread.

Bread(whole wheat/White)- 10 slices
Potato- 1
Onion- 1 small
Green chillies- 3-4
Lemon juice-1 tbsp
Coconut grated- 2 tbsp
Cilantro(chopped)- 1tbsp
Salt to taste
Sugar- 1/4 tsp

For seasoning:
Oil- 2 tbsp
Mustard seeds-1/4 tsp
Dry red Chillis- 2
Urad dal- 1tsp
Curry leaves-2-3
Turmeric-1/4 tsp

Cut the bread slices into 1 inch pieces.Cut potato and onions to small pieces.
Take a Kadai/Pan.Add oil.Add mustard seeds,red chilli,curry leaves,urad dal and turmeric.Now add cut onions and saute it until it becomes translucent.Add cut potatoes.Sprinkle a pinch of salt to the potato.Mix well and cover the kadai.Don't add any water.The potatoes will be fried like and turned a little brown and crispy.
Now add bread pieces,sugar,salt and coconut gratings.Mix well.Without covering the kadai keep it on medium flame and every 2 minutes keep tossing the bread.The bread will turn crispy and mix well with potatoes and onions.Now add lemon juice and cilantro.Mix well and serve.

Tuesday, October 5, 2010

Ragi Mudde

Ragi  Mudde is a staple food in the villages of  Mandya, Hassan (South Karnataka). It is usually eaten with Sambar and tastes divine with Dantinasoppina  huli and also Majjige Huli. The specialty of  Ragi Mudde is that it is to be dipped in your accompaniment and swallowed. This dish is very satisfying and nutritious. There are a couple of ways of making it. However, it may be tricky sometimes and could have lumps if not properly made.

I have followed  Madhu's  recipe for making Ragi Mudde and it came out very good.

Here is my recipe for Majjige Huli.

Monday, September 20, 2010

Jeera Rice with Gravy

Jeera Rice is one of the simplest types of fried rice. It goes well with any vegetable or simple gravy, or any kind of Dal.


Basmathi Rice- 1 cup
Ghee- 1 tbsp
Jeera- 1 tbsp
Green Chillies- 1-2
Mint leaves(optional)- cut- 1 tbsp
Coriander leaves (optional)-1 tbsp
Fried Onion- 1 tsp
Salt to taste
Water- 2 cups

Soak the Basmathi rice for half hour.Drain the water and keep it aside.Take a pan.Add ghee.Add cumin seeds,green chillies,mint leaves and coriander.Saute for a minute.Add water.Bring it to boil.Now add rice.Cook on low heat.The rice gets cooked and becomes fluffy.Now add fried onion.Mix well and serve with any gravy/vegetable gravy/Dals

Gravy Recipe:

Oil- 2 tbsp
Onion- 1
Ginger- 1/2 inch piece
Red chilli powder- 1 tsp
Jeera Cumin powder- 1 tsp
Garam masala- 1 tsp
Turmeric-1/4 tsp
Kasoori methi- 1/4 tsp
Sour cream- 1 tsp

Grind onion,tomato and ginger.Take a pan. Add oil.When the oil gets hot add onion and tomato paste.Fry  until oil stands out.Now add red chilli powder,turmeric,jeera and cumin powder,salt,kasoori methi and sour cream.Let it come to boil on low heat.Finally garnish with coriander leaves.

P.S. Vegetables like peas,potatoes,cauliflower can be cooked and  added to this gravy

Friday, September 17, 2010

A Peek at My Mom's home-made pickles

Pickles are the perfect accompaniment for Indian meals. They awaken the taste buds and enhance the taste of the dish. Pickles have all the important ingredients needed for a  perfect  taste: salty,sour and spicy. There are many  varieties of pickles made in India that use different flavors,combination of fruits and vegetables, and  spices. Some can be made and devoured instantly (The Lime or Mango pickles you eat at a wedding lunch),  while others need at least 2-3 weeks before they can be eaten. 

This summer my Mom made these 4 kinds of pickle and we are relishing each and every bit of it. Thanks,Mom.
Whole Mango/Midi Mavinakai
Mixed pickle(Lime,Bittergourd,Green Chillies,Mangai shunti)
Heralekai/Rough Lime

Tuesday, September 14, 2010

Italian Squash Curry

This is a very simple and quick recipe that goes well with Chapatis and Rice.

Italian Squash- 1nos
Gram dal/Kadalebele(soaked and drained)- 1tbsp
Lemon juice- 1tbsp
Coconut gratings- 1 tsp
Salt to taste

For Seasoning:
Oil- 1 tbsp
Mustard seeds-1/2 tsp
Turmeric- 1/4 tsp
Green Chillies-2-3
Curry leaves-1-2
Coriander leaves-1 tsp

 Peel the skin of Italian squash and cut into desired length.Take a pan.Heat oil. Add Mustard seeds,green chillies,red chili,soaked gram dal,curry leaves and turmeric. Saute for 1-2 minutes.Add the cut Squash.Mix well .Cover and keep it on low flame.The squash gets cooked in about 10 minutes.Add salt,coconut gratings and coriander leaves.Mix well and serve.

Thursday, September 2, 2010

Bread Toast

Here is an attempt to re-create Iyengar Bakeries Bread Toast....


Whole wheat bread/White bread- 2 slices
Onions(chop into small pieces)-1
Green Chillies(finely chopped)-2
Ginger(grated)-1 inch piece
Cilantro(chopped)-2 tbsp
Oil- 1 tbsp
Turmeric-1/2 tsp
Salt to taste

Take a pan.Heat oil.add green chillies,ginger grated,turmeric.Saute..add onions.After it turns translucent add carrots and saute.Now add tomatoes.when the tomatoes cook a little add salt.Mix well.Keep it aside.

Now toast the bread crisp with butter or ghee on the Tawa (you can use the toaster also,but I like it on tava).

Spread the mixed vegetables evenly on the bread and snack it...You can add some tomato ketchup also.

Back to cooking after vacation :)

 Hey Folks,

Sorry for not updating my blog for a while. We took a long vacation to India. The vacation included visits to the holy places in North India, white water rafting on the Ganges, and an magnificent trip to Goa. We dined at some of the  famous joints in Bangalore: CTR (Now know as Shree Sagar), MTR,  Maiyyas,  Vidyarthi bhavan, Rajdhani at UB towers, Janatha Hotel(Malleswaram 8th cross) and of course our Iyengar bakeries and roadside chaats :)

The Sakkare Pongal @ Subbana Mess in Melkote tasted heavenly.

Here are some pictures of the food which I took when I had my camera in hand.

Subamma stores -Gandhi Bazaar
Yummy fried food in Subamma store -Gandhi Bazaar

Chutney being poured on the plate@ Vidyarthi Bhavan,Gandhi Bazaar,Bangalore
Masala Dosa with Chutney @ Vidyarthi Bhavan,Bangalore
Fruit Salad with Icecream @ MTR,Bangalore
Sakkare Pongal -Subanna Mess,Melkote

Thursday, April 8, 2010

Hurli saaru/ Horse Gram Rasam

Horsegram or Hurli is a kind of a bean. This is usually fed to horses and cattles.This has unique taste and the rasam made out of this is very flavorful.This is one of my favourite kind of rasam and a popular dish in Karnataka.Usually people make this rasam in winter.

Hurli/Horsegram- 1 cup(soaked overnight)
Coconut grated- 1 tbsp
Jaggery- 1 inch piece
Tamarind juice- 2 tbsp
Salt to taste
Curry leaves
Coriander leaves
Rasam powder- 1/2 tsp

Dry Roasting:
Black pepper- 1/2 tsp
Jeera- 1 tsp
Coriander seeds- 1tsp

For seasoning:
Ghee- 1 tsp
Mustard seeds-1/2 tsp
Hing-a pinch
Dry red chillies- 1-2
Turmeric powder=1/2 tsp

Soak the horse gram overnight with lot of water and pressure cook (atleast 5-6 whistles) until soft. Dry roast black pepper,jeera and coriander seeds(you can also use jeera and cumin powder) and powder it.
Grind with water  half cup of cooked hurli,coconut gratings,pepper,jeera and cumin powder in a mixer.Add this mixture to rest of hurli cooked.Add tamarind juice,jaggery,salt,rasam powder,salt.Boil it.
Add seasoning and garnish with coriander leaves.
Serve with  rice.

P.S. You can also include boiled fresh tomato ( 1 medium) and onions(1 small) for grinding with the other masalas  to enhance the taste.


"Hulitovve" is a dish which is similar to Sambar with variations in the ingredients and taste.This can be prepared with vegetables like Snakegourd, Ridge gourd, Sweet pumpkin.Hulitovve is usually made during festivals and most of the time in Raghavendra Swamy Mutts in Bangalore.

I have used Ridge gourd in Hulitovve. I usually  make chutney  from  the ridge gourd's skin  and use the inside part for Hulitovve.The one ingredient which gives taste to this is Cinnamon powder/Dalchini powder.

Green gram dal/Hesarubele - 1/2 cup
Toor Dal -1/2 cup
Sambar powder- 2 tsp
Ridge gourd cut- 1 cup
Coconut grated- 2-3 tbsp
Coriander leaves-1 tsp
Jaggery- 1/2 inch  piece
Tamarind juice- 3tbsp
Salt to taste

Peanut oil- 1tsp
Mustard seeds-1 tsp
Cinnamon  powder- 1/2 tsp
Dry red Chillies- 1-2
Turmeric powder-1/2 tsp
Hing -  a pinch

Dry roast the green gram dal for 2 mins (until it becomes hot).Pressure cook Toor dal and Green gram dal.
Cook the ridge gourd soft. Grind coconut and sambar powder with water in a mixer.Add Tamarind juice,coconut and sambar powder ground, cooked dals to the ridge gourd.Add salt and jaggery.Boil the contents and finally add seasoning.( cinnamon powder has to be added to seasoning).Mix well and garnish with coriander leaves.
Serve with Rice.

Wednesday, February 17, 2010

Brinjal/ Baingan Raitha


This 'Baingan raitha' is made from an egg plant. It is easy to prepare and is considered a comfort food during hot summers.You can also serve this dish as a dip along with baby carrots, grilled broccoli, pita chips, veggie chips, and potato chips. This goes well with Rice/Chapatis/Parathas. Tastes Yummy when mixed with rice and red hot pickle on the side.

Egg plant- 1 whole
Peanut/olive oil -to brush the outer skin of eggplant
Methi seed powder- 1/4 tsp
Jeera powder-1/4 tsp
Salt to taste
Yogurt- 2 tbsp
Sour Cream-1/2 tbsp

For seasoning:
 Peanut oil- 1 tsp
Mustard seeds-1/4 tsp
Red Chillies-1-2
Urad dal- 1 tsp
Green chillies/Jalapeno- 2-3
Curry leaves-1-2
Cilantro/Coriander leaves(cut)-1tbsp


Wash thoroughly the whole eggplant and brush/smear with oil.Then roast over the open flame(Keep turning around so that the whole eggplant gets evenly blackened) until the outer skin gets charred. Dip in cold water.Remove the skin and cut the eggplant into small pieces.
In a kadai add oil.When it gets hot, add  mustard seed,urad dal,red chillies,green chillies,curry leaves.Turn off the heat.Add Jeera and methi seed powder.
Add the seasoning on the cut brinjals.Just before serving add Yogurt, Sour cream and salt.Garnish with coriander leaves.Enjoy...

Thursday, January 14, 2010

Sweet Pongal/Sakkare Pongal

Happy Sankranthi !! Sankranthi is also called the harvest festival where people celebrate the harvest of rice by making dishes like Khara Pongal and Sweet Pongal, where the main ingredient is Rice.Sankranthi is usually celebrated on 14th of January every year.Here is the recipe of Sweet Pongal which I made today...


Sona Masoori  rice- 1 cup
Green gram- 1/2 cup
Bengal gram-1/4 cup
Jaggery- 2-21/2 cups
Milk(Whole milk)- 2cups
Water- 2cups
Ghee - 3-4 tbsp
Cashew nuts- 10-15
Raisins- 2 tbsp
Badam(cut into pieces)-1 tbsp
Saffron strands-a pinch
Cardamom- 4-5(Powdered)
Whole cloves-2-3
Nutmeg powder-a pinch
Coconut(grated,fresh)- 2 tbsp


Dry roast Green gram dal, Bengal gram for a few minutes(until you can feel it hot).Wash it thoroughly after it cools down.Wash rice also.Pressure cook green gram,bengal gram and rice in 2 cups of water and 2 cups of milk.(3 whistles)
Take a thick bottom vessel.Fry cashews,raisins,cut badam,cloves in 1 tsp of ghee.Keep it aside.Dissolve jaggery in water and make a thick syrup.Add the cooked rice and dal,Saffron strands to the jaggery syrup.Bring it to boil.Add Ghee,nuts,nutmeg,cardamom powder.Mix well.
Serve hot and enjoy :)

P.S. I have used Bengal gram along with green gram..(If you don't like bengal gram you can make with green gram only)
Also you can use half jaggery and half sugar proportions.(1 cup jaggery and 1 cup sugar)

Related Posts Plugin for WordPress, Blogger...