Tuesday, October 18, 2011

Ragi Rotti

'Ragi Rotti' is a popular and nutritious breakfast item of South Karnataka. Ragi Rotti is usually eaten with uchellu chutney, but it goes well with any type of chutney or chutney pudis.

Ragi Flour: 1 cup
Red onion(finely chopped)-1 small
Green chilli-2 nos
Curry leaves-3-4
Cilantro leaves(chopped)-1 tbsp
Salt to taste
Coconut gratings-1 tbsp
Olive oil- 1 tbsp
Curd(optional)- 1 tbsp
Jeera- 1 tsp

In a bowl mix ragi flour, chopped red onions, green chili, curry leaves, cilantro leaves, coconut gratings, jeera and salt. Add water and mix well to form a dough.
Grease the tava. Take a small ball of dough and pat it evenly on the tava. Make a few holes and pour oil in the holes so that the rotti gets cooked well.
Keep the tava on medium flame and turn the tava every minute or so to get the ragi rotti cooked evenly. When it becomes brownish, flip the rotti and leave it on the tava for a minute.
Serve with a dollop of butter or ghee with your favorite chutney.

P.S. If you want the rotti to be soft (usually elderly people like it soft), add 1 tsp of yogurt to the batter.

Thursday, September 22, 2011

Baingan Bhartha

"Baingan Bharatha" is a popular Punjabi curry made of roasted egg plant and served with Indian breads.
I tried this curry as a spread on toasted bread and it tasted very good.

Egg Plant-1
Tomatoes- 2
Ginger grated-1/2 tsp
Green Chillies-2
Chopped cilantro- 2 tsp
Cumin seeds- 1tsp
Vegetable oil- 2 tbsp
Sugar- 1/2 tsp
Lemon juice-2 tbsp

Masala powders:
Red chillipowder-2 tsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Garam masala- 1 tsp
Turmeric- 1tsp

Wash the eggplant and smear vegetable oil.Now roast the eggplant on a gas stove.Turn over and make sure the wholeeggplant is roasted nicely and the skin is charred and the inside of the eggplant looks soft and cooked.
Allow it to cool.Remove the skin and mash the eggplant.
Take a pan.Add oil.Add cumin seeds and let it splutter.Add slit green chillies,ginger paste/grate,onion and saute.Add tomatoes.Let it cook for 5 minutes.Now add all the masala powder.Stir well.Now add the mashed eggplant,salt,sugar.Mix well.Allow to cook for 5-10 mins.Add lemon juice and garnish with cilantro.
Serve hot with Indian breads.

Thursday, September 8, 2011

Panchmel Dal

"Panchmel Dal" is a Rajasthani delicacy of five dals cooked together with spices. I first tasted this authentic dal at a restaurant in Bangalore and developed the urge to try this recipe at home.

I have adapted this recipe from Sanjeev Kapoor's website

Chana dal-1/4 cup
Moong dal- 1/4 cup
Urad dal-1/4 cup
Toor dal-1/4 cup
Masoor dal-1/4 cup
Cilantro chopped- 3tsp
Salt to taste

For seasoning:
Oil- 3 tbsp
Cumin seeds- 1 tsp
Red chillies-2-3
Turmeric-1/4 tsp
Hing-a pinch
Ginger-gren chilli paste- 1tsp
Cumin powder-1 tsp
Coriander powder- 1 tsp
Red chilli powder-1 tsp
Garam masala powder-1tsp

Soak dals in water for 2-3 hours.Pressure cook(2 whistles) with turmeric.
Take a pan.Heat oil.Add cumin seeds,cloves,red chillies and hing.Now add ginger-green chilli paste and saute for a minute.Add cumin,coriander and red chilli powder.Add tomatoes and cook until the tomatoes become soft and oil surfaces.Add cooked dal,water and salt.Bring it to boil.Add garam masala and garnish with cilantro.
Serve with Chapati/Rice.You can add lemon juice if you want the dal a little sour.

Tuesday, August 23, 2011

Menthya Hittu

"Menthya Hittu" is a spice powder to be eaten with hot rice and ghee.This spice powder is especially good when you have cold/cough and during winters.

Chana dal- 1/2 cup
Urad dal-1/2 cup
Moong dal- 1 cup
Toor dal-1/2 cup
Wheat(Godhi)/Uppit rava-1/2 cup
Rice-1/2 cup
Jeera-1/4 cup
Pepper-1/4 cup
Ginger powder-3 tbsp
Red chilli powder-/Red chillies-1/4 cup/12-15nos
Turmeric powder-2 tbsp
Dhania-1/4 cup
Curry leaf-1/4 cup or handful
Methi seeds-2 tsp
Hing-1/2 tsp
Salt to taste

Dry roast all the ingredients on low flame until golden brown.Let it cool.Grind all the dals first and later the spices.Add salt and Mix well.Store in an airtight container.

Thursday, August 4, 2011

Khara Bhat

'Khara Bhat' and 'Kesari Bhat' together on a plate is called as 'Chow Chow Bhat' in the darshinis and restaurants in Bangalore. I especially love the Chow Chow Bhat in MTR restuarant.
Khara bhat is upma with combination of vegetables and bhat powder (palyada pudi).

Upma Rava/Semolina- 1 cup
Bhat powder- 2 tsp
Brinjals (cut )-1/2 cup
Coconut gratings-3tbsp
Coriander leaves chopped-2tbsp
Water- 21/2 cups
Lemon juice-1 tbsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds-1 tsp
Urad dal- 1/2 tsp
Red chillies-2
Green chilies(Slit)-2-3
Curry leaves-4-5
Turmeric powder-1/2 tsp
Hing- a pinch
Salt to taste
Sugar-1/2 tsp

Fry the rava with little ghee until you get the aroma.Keep it aside.
In a pan/wok add oil.Add all the seasoning ingredients one by one.Now add chopped brinjals and fry until tender.Add boiled water or add water and bring it to boil.Add coconut gratings,bhat powder, sugar and salt.Slowly add the fried rava to the boiling water and stir it continuously to avoid lumps.Close the lid allow it to cook(10-15 mins).Add lemon juice,coriander leaves and mix well.Serve hot with coconut chutney/pickles.

P.S.You can also use other vegetables such as beans,carrots,peas,bell pepper,tomatoes,avarekai(surti papdi lilva),togarikai etc...

Monday, July 25, 2011

Spicy Hummus

'Hummus' is a popular dip that originated in Middle East. It's easy to make and is a great appetizer. Hummus is usually served with pita bread/ chips. You can also use hummus as a spread on toast.

Boiled chickpeas/canned - 1 cup
Tahini-2 tbsp
Garlic cloves-1-2
Lemon juice-3 tbsp
Salt to taste
Olive oil- 2 tbsp
Cayanne pepper-1/4 tsp
Parsley- 1/2 tsp

How to make Tahini:
Sesame seeds- 5tbsp
olive oil-2 tbsp
Toast/roast  the sesame seeds in a pan.
After it cools,blend in a food processor with oil.
The consistency should be thick/viscous.

Blend all the above ingredients in a blender for 2-4 mins.
Serve warm.
Hummus can be stored in the refrigerator for 2-3 days.

Tuesday, July 19, 2011


'Gundupongalu' is made from left-over Dosa or Idli batter. You can enjoy your evening  tea/coffee with this spicy snack.

Dosa/Idli batter- 2 cups
Chopped green chillies-2-3
Chopped red onions(optional)-1
Curry leaves(chopped)-2-3
Coriander leaves chopped-2 tbsp
Salt to taste

Heat the gundupongalu tava and pour little oil in each of the little holes.When the tava gets hot pour the batter mixed with the above spicy ingredients.Let it turn brown on the bottom.With a wooden pick/spoon turn each of the gundupongalu and leave it on the tava until the other side also gets brown.
Remove and serve hot.You can serve Gundupongalu with chutney/chutney powder.

Friday, June 17, 2011

Tomato chutney

Vine ripe Tomatoes- 2 nos
Red Onion(chopped)-1/2 cup
Tamarind juice- 2 tbsp
Ginger(grated)-1/2 tsp
Coriander(chopped)- 2 tbsp
Red chilli powder- 2 tbsp
Sugar/Jaggery -1/2 tsp
Salt to taste
For Seasoning:
Peanut oil- 1 tbsp
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Red Chilli-1-2
Curry leaves-3-4
Hing-a pinch

Roast the tomatoes and onions.Let it cool.Blend coarsely the roasted tomatoes,onions,coriander leaves,sugar,ginger,red chilli powder,tamarind juice and salt without adding water.Transfer into a container and add seasoning.
Serve with Dosa,Uttapam,Idlis,Chapatis,Parathas,Rice and also you can spread it on toasted bread.This can be refrigerated for 3-4 days.

Friday, May 27, 2011

Semebadanekai/Chayote Squash gojju

'Gojju' is a spicy,sour,sweet and yummy dish from Karnataka.

Chayote Squash- 1
Bengal gram- 2tbsp
Fenugreek seeds- 1tsp
Black peppercorns-1/2 tsp
Coconut gratings-1/2 cup
Redchilli powder-2 tsp
Tamarind juice- 3 tbsp
Jaggery- 1 inch piece
Rasam powder-1/2 tsp
Coriander leaves
Salt to taste

For seasoning:
Oil- 1tbsp
Mustard seeds-1 tsp
Red chilli-1-2
Curry leaves-2-3
Turmeric-1/2 tsp
Hing- a pinch
Curry leaves

Cut the chayote squash into little pieces after removing the skin.Dry roast Bengal gram,fenugreek,peppercorns and grind.Add coconut and redchilli powder and grind to a fine paste with water.
Heat oil in a pan/wok.Add all the seasoning ingredients.Add chayote squash.Add little water and cook the squash until tender.Now add the ground masala paste,rasam powder,tamarind juice,jaggery,salt.Bring  it boil.Simmer for a few minutes until it thickens.Garnish with coriander leaves and serve with hot rice and ghee/Chapatis.This gojju can be refrigerated for 2-3 days.Actually it tastes divine the day after you prepare it.

Tuesday, May 24, 2011

Bruschetta with Tomato and Basil

'Bruschetta' is an easy to make Italian appetizer and also when ripe juicy tomatoes are available plenty during summer time.

French bread/baguettes-1
Tomatoes- 3 medium size
Extra virgin Olive oil- 1 tbsp
Balsamic Vinegar- 1tsp
Basil leaves- 6-8
Black pepper ground to taste
Salt to taste
Garlic- 2 cloves minced
Olive oil- 1/4 cup

Add tomatoes to the boiling water.Let it stay for a minute.Drain the water.Remove the skin of the tomato and cut into small squares.In a bowl add tomatoes,garlic,extra virgin olive oil,vinegar,chopped basil,pepper and salt.
Slice the French bread about 1/2 inch thick.Coat each side with olive oil.You can toast this on the tava/griddle or in the oven.
Place the toasted bread  on a plate,rub the garlic on toasted bread and spread the tomato mix on the bread and serve.

Friday, April 29, 2011

Davangere Benne Dosa

 'Davangere Benne Dosa' is a speciality dosa made in Davangere in North Karnataka.Nowadays benne dosa joints have sprouted everywhere in Bangalore.I got this recipe from one of the chef's of Benne dosa joint near our home in Bangalore.The dosa came out very crunchy and tasty.It was worth a try.

How to make Benne dosa:
Dosa batter
Unsalted butter
Heat the tava and grease it with oil when it is hot.Take water and 1 tsp of salt in a cup.Sprinkle on the hot tava to get brown crisp dosa.Follow this every time before you pour the batter.With a ladel pour the dosa batter on tava and spread it in a round shape.Add butter generously when the dosa turns brown and is almost done.This way the dosa is crisp and brown.If you add butter very soon after the dosa is spread,dosa becomes soft.Spread the potato curry inside and top the dosa with a dollop of butter.
Dosa Batter
Long grain/Dosa rice- 4 cups
Urad dal- 1 cup
Fenugreek seed- 1 tsp
Green Chillies- 3-4
Kadalepuri/Puffed rice- 2 cups
Salt to taste
Soak Rice,Urad dal,Fenugreek seed for 6 hours.Soak Puffed rice separately ( 2 hrs).Grind into a smooth batter with green chillies.Allow it to ferment overnight.
Add a mixture of 2 tbsp maida,a pinch of baking soda and sugar mixed in water to the batter before making dosa.
Potato Curry
Potatoes- 2
Green chillies- 2-3
Ginger grated- 1tsp
Coconut gratings- 2 tbsp
Curry Leaves- 3-4
Coriander leaves- 1tsp
Lemon juice- 1 tbsp
Salt to taste
Oil- 1 tbsp
Boil Potatoes.Remove skin and mash them.Grind green chillies,coconut gratings and ginger.Take a pan, add oil and seasonings.Add ground green chili mixture.Saute for 1-2 mins.Now add potatoes,salt.Mix well and keep on low flame for 10-15 mins.Finally add lemon juice and coriander.
Onions are not added to the potato curry.
Coconut Chutney
Coconut grated- 1 cup
Green chilli- 2-3
Ginger-1tsp grated
Coriander leaves- 1 tbsp
Tamarind juice- 1/2 tsp
Sugar- 1/4 tsp
Salt to taste
Grind all the above ingredients in a mixer/blender with water.Add seasoning(optional).

Wednesday, April 13, 2011


"Hayagreeva" is a sweet dish mostly made in Madhwa homes and Raghavendra Swami Mutt. This sweet is made of Channadal and jaggery and tastes divine.

Channa Dal/Kadalebele- 2 cups
Water-3 1/2 cups
Jaggery(powdered)- 3 cups
Khus Khus- 2 tbsp
Cashews- 1/4 cup
Raisins-1/4 cup
Almonds(chopped)-1/4 cup
Dry Coconut- 1/2 cup
Cardamom- 1 tsp
Saffron strands-5-6
Cloves- 2-3
Ghee-1/2-3/4 cup

Dry roast the chana dal until it gets warm.Add water and pressure cook (3 whistles).The dal should be cooked soft.
Roast khus khus and dry coconut and keep it aside.Roast the cashews,raisins,chopped almonds,cloves in ghee and keep it aside.
In a pan/kadai add cooked dal,jaggery.Keep on medium flame,let the jaggery melt and mix well. Bring it to boil.Now add khus khus,saffron strands,dry fruits,cloves.You can add little water if the mixture is too thick.Finally add ghee and cardamom.Simmer for 10-15 mins.
Serve hot and enjoy.

Instant Lemon pickle

This is an instant Lemon pickle without any masala.I saw this kind of pickle in an Indian restaurant. It tastes good with sambar/rasam rice.The lemons are crunchy and delicious.

Yellow Lemon-1
Green chillies- 2-3
Salt to taste

Wash and cut the lemon into small pieces.Chop green chillies.Add salt.Mix well and its ready to be served as an accompaniment for your main course.This mixture should be consumed within 1-2 days.

Thursday, March 3, 2011

Brinjals with Besan

Brinjals with Besan is a yummy curry. For the folks who hate brinjals, please try this curry and see what you have missed all these years. I have adapted this recipe from Mahanandi's. Thanks to Indira for this recipe.

Small round brinjals-6-8
Besan- 4 tbsp
Red chilli powder- 1 tbsp
Ginger(grated)-1 tsp
Sugar-1 tsp
Cumin powder-1 tsp
Mango powder- 1 tsp
Turmeric-1 tsp
Roasted cashews(optional)- 4-5

For Seasoning:
 Oil- 1 tbsp
Curry leaves-4-5

 Mix well besan,red chilli powder,cumin powder,turmeric,mango powder,sugar and keep it aside.
Slice the brinjals into thin slices,wash and drain.
Take a skillet.Heat oil.Add ginger paste,curry leaves.Add the brinjals.On a medium high heat saute the brinjals turning often with a ladle.Fry uniformly until they are tender.Now stir in the besan mixture with the tender brinjals.Mix and fry until you get the besan aroma.Add roasted cashews.
Serve with rice/chapatis/phulkas.


"Pakoras" are one of the most favored snacks in India. Usually the main ingredient for making pakoras are Gram flour/Besan. But these pakoras are made from Maida. Maida Pakoras are usually available in bakeries in Bangalore and can be stored for 3-4 days.

Maida- 2 cups
Small rava- 2 tbsp
Rice Flour- 4 tbsp
Butter(melted)- 1 tbsp
Green chillies(chopped)- 4-5
Curry leaves- 5-6
Coriander leaves(chopped)- 2 tbsp
Salt to taste
Red Onion(cut into 1 inch thin length)- 1 big
Water- very little
Oil- for deep frying
Cashwes(optional)- 10

In a bowl mix maida,rava,rice flour,butter,green chillies,curry,corainder leaves,onion and salt.Leave it for 5-10 mins.The water in the onion would have incorporated into the mixture (hence you need little water which makes the pakoras crisp after its deep fried).Add little water and make the batter consistency like chapati atta batter.
Heat oil in a pan.Drop the batter pieces one by one into the oil.Fry till golden brown and drain it on a paper.
Serve with chutney/sauces.

Friday, February 11, 2011

Methi Matar Malai

"Methi Matar Malai" gravy is a combination of fresh peas, methi and cream blended with some spices.This recipe is adapted from a website with Punjabi recipes.

Methi leaves- 1 bunch
Boiled green peas- 1 cup
Ghee/Butter-3 tbsp
Cumin seeds- 1/2 tsp
Hing- a pinch
Cream/Malai- 1/2 cup
Amchur/Lemon juice-1 tsp

Dry Roast and powder:
Cinnamon- 1 inch

Grind to paste:
Khus Khus-1 tbsp
Curds-1 tbsp
Green chillies-2-3
Ginger-1/2 inch

Wash and cut methi leaves.Take a bowl and beat malai until it becomes smooth.Heat Ghee/Butter in a kadai.Add cumin seeds,hing and ground paste.Fry for 2-3 mins.Add powdered spice and salt.Now add peas,methi leaves and malai.Boil until gravy thickens.Sprinkle a dash of flour to make the gravy thick.Finally add amchur or lemon juice.Mix well and serve hot with rotis/naan/chapatis.

Friday, January 28, 2011

Banana Rasayana (Dry)

The Banana Rasayana is a simple yet delicious dessert.

Banana-2 nos
Jaggery powdered- 3 tbsp
Coconut gratings- 2 tbsp
Cardamom powder-1/2 tsp

Take a mixing bowl.Cut the bananas into round pieces.Add powdered jaggery,coconut gratings and cardamom powder.Mix and serve or you can scoop from  the bowl without mixing. You can also chill for 30 minutes before serving.

Thursday, January 20, 2011

Broken Wheat Payasa

"Broken wheat payasa" is a very tasty and healthy sweet dish.


Broken wheat- 1 cup
Milk- 2 cups
Coconut milk-2 cups
Water - 2 cups
Jaggery- 11/2 cups
Cardamom powder- 1 tsp
Cashews- 10-12
Raisins- a handful


Fry the broken wheat with a pinch of ghee until you get the aroma.Let it cool.Wash the broken wheat and add 2 cups of water and pressure cook (3 whistles).Allow it to cool.Fry cashews and raisins in ghee and keep it aside.Meanwhile boil the milk in a saucepan.Add saffron.Add the cooked broken wheat.Stir well.Add powdered Jaggery (you can add more if you want more sweetness to the payasa).Add coconut milk. Bring it to boil.Simmer for a few mins.Add cashews and raisins and cardamom powder.Mix well.
You can serve this dish hot or cold.Cold payasa is more tastier.Enjoy..

P.S.You can make this payasa with just coconut milk also..Then you have to use 4 cups of coconut milk.It tastes awesome.

Carrot Kosambari

"Kosambari" is a kind of Indian salad with seasoning and spices. This tasty side dish is usually made from cucumbers and a mixture of add-ons such as grated carrots, sprouted whole Mung, split Mung and Chana dal (soaked in water and drained).

Carrots- 3 grated
Split Mung- 2 tbsp
Coconut(shredded)- 2 tsp
Lemon juice- 1 tsp
Salt to taste

For Seasoning:
Oil- 1 tsp
Mustard seeds- 1/4 tsp
Urad dal-1/4 tsp
Red chili- 1
Curry leaves- 2-3
Hing-a pinch
Green chillies-2
Cilantro(cut)-1 tsp

Grate the carrots.Soak the split mung dal for 2 hrs and drain the water.Make the seasoning.In a mixing bowl add grated carrots,split mung,seasoning,lemon juice,coconut gratings,salt and cilantro.Mix well and serve.
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