Tuesday, November 25, 2014

Avarekai Avalakki

A quick, easy and yummy avalakki snack

Poha/Avalakki- (Thick)- 2 cups
Boiled Avarekai/Surti papdi lilva- 1 cup
Cilantro chopped- 2 tbsp
Salt to taste
Sugar-1/2 tsp
Lemon juice- 1 tsp

For Grinding:
Coconut- 1/2 cup
Green Chili- 5-8
Ginger- 1/4 inch

Peanut oil- 2 tbsp
Mustard seed- 1tsp
Urad+chana dal- 1 tsp
Turmeric- 1tsp
Curry leaves-8-10

Coarse grind thick Avalakki, wash and soak for 10-15 mins in little water.
Grind coconut,green chili and ginger without water and keep it aside.
Take a pan and add oil and all the seasoning ingredients one by one.
Add the coconut,chili and ginger to this seasoning and mix well and saute for a minute.
Now add the boiled Surti papdi lilva/Avarekai and mix well.
Add soaked Avalakki/Poha, salt and sugar.
 Mix well and close the pan with the lid and cook for 10-15 mins on medium flame.
Add lemon juice,mix well and garnish with cilantro and serve with fresh curd.

Friday, August 8, 2014

Beans Curry

Beans/Hurulikai  chopped- 2 cups
Salt to taste
Sugar/jaggery powder- 1/4 tsp
Cilantro chopped- 1 tsp
Lemon juice(optional)- 1/2 tsp

Coconut grated- 3-4 tbsp
Mustard seeds- 1/4 tsp
Red chillies- 5-6
Jeera- 1/2 tsp

Oil- 1 tbsp
Mustard seeds- 1tsp
Red chili- 3-4

In a kadai,  add oil and make the seasoning. Now add cut beans. Mix well. Add little water. Cover and cook over medium heat until the beans are soft and crunchy (don't overcook). Grind the coconut,mustard seeds, red chilies, jeera without water. Now add this mixture to the cooked beans. Stir for a 1-2 mins. Now add salt, sugar/jaggery,lemon juice,cilantro and mix well.
Serve with steamed rice, roti's or chapati's.

Monday, July 21, 2014

Maddur Vade

'Maddur Vade' needs no introduction. You can have the best and authentic Maddur Vada's at the Maddur  Railway Station.


Chiroti Rava- 2 cups
Rice flour- 1/2 cup
Maida-1/2 cup
Green Chili- 10-12
Ginger grated- 1 tsp
Curry leaves- 8-10
Cashews- 8-10
Khus Khus- 2 tbsp
Onion- 3
Hot oil/ Melted Ghee- 2 tbsp
Oil for deep frying
Salt to taste


Mix all the flours in a bowl and warm the flours in a kadai for 1-2 mins. After it cools down, add salt. Add hot oil/Melted ghee to the flour and mix well. Now add cut onions,green chilies, ginger paste,curry leaves, cashews and mix well. Leave the mixture for 10-15 mins. The water in the onions will leave some water and make the dough soft. Sprinkle water and divide the dough into small equal balls and flatten it on a plastic sheet with a drop of oil or flatten it with your hands.
Heat oil in a kadai. Drop the flattened balls into the oil and fry on medium heat. Turn over and fry until it turns golden color on both sides. It takes 8-10mins for each batch of the vada to be done. It will be crisp on the outside and soft inside.

Serve hot with coconut chutney and enjoy with afternoon tea or coffee.

Thursday, July 17, 2014

Dosakai Tovve/ Dal

Dosakai- 1 small
Tuvar dal/ green gram- 1 cup
Lemon juice- 1 tbsp
Salt to taste
Cilantro cut- 1 tsp

For Seasoning:
Oil- 1 tsp
Mustard seeds- 1 tsp
Jeera- 1 tsp
Green chili- 3-4
Ginger - 1/2 inch
Red Chili- 1-2
Curry leaves- 4-5

Pressure cook Tuvar/green gram dal. If using green gram, fry for 1-2 mins before cooking.
Cut the Dosakai into small pieces. Add water and cook it until soft.
Take a pan. Add oil and prepare the seasoning. Add cooked Dosakai, Boiled dal and allow it to boil for 3-5 mins. Add salt and lemon juice. Mix well and top it with cilantro.
Serve with rice or chapati.

Vegetable Pulav

Green chillies- 4 (add more if you want it spicy)
Ginger- 1/2 inch
Mint- 10-12 leaves
Garlic-1-2 clove
Dhania powder- 2 tsp
Kasuri methi- 2 tsp
Kaala jeera-1/2 tsp
Cloves- 1-2
Cinnamon - 1-2
Coconut milk- 1cup
Onion cut- 1 cup
Mixed veg- 1 cup frozen mixed veg 
Basmati Rice-4 cups
Water- 8 cups
Lemon juice- 2 tbsp
Oil- 3 tbsp
Turmeric- 1 tsp
Cashews- 8-10
Salt to taste

Make a paste of green chillies,ginger,mint and garlic. Keep it aside.
Fry cinnamon,cloves and kaala jeera in a drop of oil. Grind along with the green chili,ginger,mint paste.
Take a pan. Add coriander powder,kasuri methi,haldi. Add onion and saute until brown. Now add mixed vegetables,cashews,ground paste and saute for a minute or so. Add Basamati rice directly to the pan and fry for 5 mins. Add salt. Mix well.
Now add 8 cups of water and cook on a medium flame. Add lemon juice after its fully cooked or add lemon juice when the rice is half done. Serve with cucumber raitha or gravy.

Thursday, June 26, 2014


'Oorvatlu' is a kind of special/traditional Gojju, well known Sankethi recipe and my husband's favorite dish. Thanks to my Sister-in-law Smt. Lakshmi, who gave me this recipe and is also an awesome cook.. It's very simple and easy to make.

Green Chili  OR Red Chili- 5-7
Mustard seed powder/ Sasive - 1/2 tsp
Rice-1 tsp
Cilantro cut- 2 tsp
Coconut- 1cup
Turmeric- 1 tsp
Jaggery powder- 2 tbsp
Tamarind- size of a small lemon
Salt to taste
Capsicum cut- 1 cup

Oil- 1 tsp
Mustard seeds- 1/2 tsp
Red chili- 2 nos
Curry leaves- 4-5
Turmeric- 1/2 tsp
Hing - a pinch

Take a pan and do the seasoning. Add cut capsicum and close the lid for a few minutes until it becomes tender.
Grind green chili, mustard seed powder, cilantro,turmeric,tamarind, rice,coconut with water to a smooth paste. Add this paste to the cooked capsicum. Add jaggery and salt. Boil for a few minutes and the Oorvatlu is ready. Serve hot with Rice and ghee.

P.S. You can also use Sweet Pumpkin, Surti Papdi Lilva( Avarekai), Lady's finger, unripe green Tomato.

Monday, May 5, 2014

Dosakai/ Mangalore Cucumber Pickle

A quick and crunchy pickle.

Dosakai (fresh and firm)- 4 small ones
Deep pickle powder- 6 tbsp
Mustard seeds powdered- 1 tsp
Turmeric powder- 2 tbsp

Peanut/ Sesame seed oil- 4tbsp
Mustard seeds- 2 tsp
Hing- 1/4 tsp

Wash and dry thoroughly the cucumbers. Cut into half, discard the seeds and cut into small pieces. Add salt, pickle powder, mustard seed powder, turmeric powder and mix well.
Add seasoning to this mixture after it is cooled down completely. Mix well and serve.

Tuesday, April 15, 2014

Poha/Avalakki Voggarane

Avalakki (Thick)/ Poha- 2 cups
Grated coconut- 1/2 cup
Vegetables- bell pepper(any color), brinjals
Peanuts- 2-3 tbsp/ 50 gms
Green chillies- 4-5
Lemon juice- 2tsp
Coriander leaves cut- 2 tbsp
Salt to taste
Sugar- 1/2 tsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Chana dal- 1 tsp
Curry leaves- 5-6
Red chili- 2-3
Methi/fenugreek powder- 1/4 tsp
Turmeric-1/4 tsp

Wash and soak the Avalakki in little water for half hour. Cut the vegetables. Fry the peanuts in oil and keep it aside.
Take a pan. Add Oil, do seasoning with the above ingredients. Add bell pepper and brinjals and cook until soft. Now add soaked avalakki. Add salt and sugar. Mix well and keep on medium flame for 10mins. Now add lemon juice, coriander/cilantro leaves,coconut gratings and peanuts. Mix well and serve with curd.

Tuesday, February 25, 2014

Cilantro Chutney with Avocado

Avocado- 1 ripe
Cilantro- 1 big bunch
Green chillies- 10-12
Dhania-Jeera powder- 1 tsp
Lemon juice- 1/2 cup
Olive oil- 2 tbsp
Salt to taste

In a blender/mixer add cut avocado's, washed and cut cilantro leaves,green chillies,dhania-jeera powder,lemon juice,Olive oil,salt. Add very little water and grind to a smooth paste. The chutney will be creamy, smooth and tastes yummy. You can use this chutney as a spread for sandwich, eat with chapatis/parathas,samosas,bondas,pakoras etc etc...

Friday, February 7, 2014

Cabbage,Carrot & Methi Spicy Chutney

Cabbage( cut or grated)- 1 cup
Methi leaves- 1/2 cup
Carrot grated- 1/2 cup
Green chillies- 5-6
Black peppercorns- 2or 3
Jeera powder- 1/4 tsp
Chana dal powder(dry roast)- 1 tbsp
Coconut grated- 1 tbsp
Salt to taste
Sugar-1/4 tsp
Lemon juice- 1tsp

For Seasoning:
Oil- 1 tsp
Urad dal- 1 tsp
Curry leaves- 4-5
Red chilli-2
Hing- a pinch

Heat oil in a pan. Add green chilies,black peppercorns, cabbage and saute for a few mins. Then add carrot and methi leaves. Saute until the rawness is gone. Don't overcook. Allow it to cool.
Add to the grinder- cooked vegetables, coconut, jeera powder,chanadal powder,sugar,salt and lemon juice.
Grind it coarsely. Add seasoning and serve with Rice/Chapatis/Rotis.

Wednesday, January 29, 2014

Street Onion Pakoras

This is a recipe for the yummy onion pakoras made street side. It is very popular in Bangalore and other cities in India. You would relish this crispy treat on a rainy day.
Very easy to prepare. This recipe is different from the usual onion pakoras we make at home with gram flour. Hope you will try and enjoy this recipe.

Onion- 2 medium
Gram flour- 1 cup
Maida- 1 cup
Ginger- 1 inch
Green chillies- 4-5
Jeera- 1 tsp
Curry leaves- a few
Cilantro cut - 2 tbsp
Peanut oil- 2 tbsp( to mix with onions)
Peanut oil- to deep fry
Salt to taste

Slice the onions thin. I have used red onions. Grind green chillies and ginger.
Take a bowl. Put sliced onions, ginger and green chilli paste, jeera and peanut oil. Mix well. Now add Gram flour and Maida/ All purpose flour. Mix well. Now add salt to taste. Just sprinkle  little water to the dough.
In a pan pour oil and heat it. Take some dough in your hand and drop little by little in the oil. Fry until brown and crisp. Drain excess oil on a sheet  of paper/napkin. Transfer to a bowl and enjoy hot onion pakoras with tea, wine ....

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