Monday, 12 December 2011

Bendekaayi majjige huli/ಬೆಂಡೆಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ

  • Okra 10-12 sliced
  • Coconut 1cup grated
  • Cumin seeds ½ tsp
  • Coriander seeds 2tsps
  • Mustard seeds 1tsp
  • Fenugreek seeds ¼ tsp
  • Turmeric powder pinch
  • Asafoetida (Hing)
  • Green chillies 2-3
  • Tamarind paste 2-3tsp (optional)
  • Oil 2-3tsps
  • Curry leaves
  • Yogurt (curd) 1cup 
  • Salt 
  • Sugar
  • Slightly dry roast cumin seeds, coriander seeds, mustard seeds and  fenugreek seeds.(separately)
  • Mix the roasted ingredients, coconut, green chillies and grind it into a smooth paste.
  • Heat oil in a pan, add asafoetida, turmeric powder, curry leaves and okra (fry it for 5 minutes).
  • Then add ground mixture, salt and sugar. Boil it for 10 minutes.
  • Turn off the flames and add yogurt.
  • Serve with plain rice.

Tuesday, 6 December 2011

Onion fritters

  •         Onion 2 sliced
  •         Red chilli powder 1tsp
  •         Masala powder 1tsp
  •         Cumin seeds
  •         Salt
  •         Gram flour 4-6tsp
  •         Rice flour 1tsp
  •         Oil for deep fryin

  • Heat the oil in a pan.
  • Take a bowl add  onion, red chilli powder, masala powder, cumin seeds, gram flour, rice flour, salt, add  1spoon of hot oil and knead it well.
  • Take little bit of dough,drop it in the hot oil and deep fry.
  • Serve hot pakodas with ketchup or any other chutneys

Saturday, 3 December 2011

Mixed veg gravy

  • Mixed veg 1bowl (like potato, greenbeans, cauliflower, green peas) sliced
  • Onion chopped 1
  • Tomato chopped 1
  • Red chilli 3-4
  • Ginger
  • Garlic cloves 3-4
  • Oil 2tsp
  • Cumin seeds
  • Mustard seeds
  • Asafoetida
  • Turmeric powder
  • Cashew nut (optional)
  • Curry powder 1tsp or coriander and cumin seeds powder
  • Coriander leaves for garnishing
  • Steam mixed vegetables.
  • Heat  1 ½ tsps of oil in a pan. Add red chillies, onion, ginger and garlic. Wait till it becomes golden brown, then add tomato. Wait for one more minute.
  • Grind this mixture in to a smooth paste.
  • Heat ½ tsp of oil in a pan add cumin seeds, mustard seeds, wait till it splutters. Now add  asafoetida, turmeric powder. Finally add the steamed vegetables, the ground mixture, curry powder and salt. Boil it for 5 minutes.

Thursday, 1 December 2011

Tellavu/neer dosa

  • 1 ½ cup rice
  • ½ spoon fenugreek seeds/mente kaalu
  • Salt
  • Oil


  • Soak rice and mente in water for about 5-6 hours. Wash soaked rice.
  • Grind  into smooth paste.
  • Add the sufficient amount of water to ground mixture (batter should be thin enough like milk).
  • Add salt and stir it well.
  • Heat the tava ( iron tava preferred –don’t use non-stick tava),apply  oil, take a spoon full of batter and splash it over the tava. Cover it and cook it for minute in a medium flame.
  • Serve with chutney.
Tips: If you are a novice then definitely don't use non-stick tava.

    Sunday, 27 November 2011

    Green peas kebab


    • Green peas 3-4cups (Frozen or Fresh)
    • Garlic cloves 3-5
    • Green chillies 3
    • Onion 1
    • Ginger
    • Corn flour 5 spoons
    • Salt
    • Oil for deep fry

    • Mix the green peas, onion, ginger, garlic, green chillies and grind it (do not add water)
    • Add corn flour and salt to the ground mixture.
    • Heat the oil in a pan. Take small amounts of dough  and deep fry (like pakodas) 

    Friday, 25 November 2011

    Carrot Halwa


    • Grated carrot 4cups
    • Sugar 1cup
    • Milk 2-3cups
    • Cardamom powder ½ tsp-1tsp
    • Butter or ghee (optional) 1tsp
    • Dry fruits 
    • Heat the pan. Add butter and dry fruits. Wait for about a minute, then add grated carrot and milk. Boil it for 10 to 15 minutes.
    • Now add sugar. Keep stirring it for another 10-15 minutes.
    • Finally add cardamom and stir it well and leave it for cooling.
    • Carrot halwa  tastes well with vanilla ice cream.

    Monday, 21 November 2011

    Adzuki beans dosa

    • Adzuki beans ½ cup
    • Rice 1cup
    • Ginger
    • Cumin seeds 1tsp
    • Salt
    • Oil (optional)
      • Soak rice and adzuki beans in water for about 8-10 hours.
      • Wash and grind the soaked rice and adzuki beans adding cumin seeds and ginger. Make a  smooth paste.
      • Add the sufficient amount of water to the ground mixture.
      • Add salt and mix it well.
      • Heat the pan take ladle full of batter and thinly spread it.
      • Cover it and cook it for 2 minutes.
      • There you go, crispy and healthy crepes are ready. Have this with chutney of your choice.

        Saturday, 19 November 2011

        Mango Chutney

        • 1 Medium Sized Mango
        • 2-3 Green chillies
        • 1cup Grated coconut
        • Salt
              For tempering:
        • 1spoon Black gram dal/uddina bele
        • 1spoon Chana dal (optional)
        • Mustard seeds 1/2tsp
        • Oil 1tsp
        • Curry Leaves
        • Asafoetida
        • Turmeric pinch
        • Peel and Chop the Mango.
        • Grind grated coconut and green chillies into slightly smooth paste.
        • Now add the chopped mango to the already ground paste and grind it again.After adding mango, it should not be ground for more than one minute. Otherwise it does not taste great.
        • Add salt and mix it well. Finally temper it. Tempering is optional.

        Wednesday, 16 November 2011

        Gobi paratha


        • Wheat flour 1cup
        • Cumin seeds 1tsp
        • Oil
        • Green chillies 2choped or Red chilli powder 1-2tsp
        • Garam masala powder ½ -1tsp
        • Gobi 1cup grated
        • Salt 
        • Mix wheat flour, 1/2 spoon cumin seeds, 2 tea spoons of oil, salt to taste and water. Mix it well, make a smooth dough(chapatti dough) and knead it for 5  minutes, keep it aside.
        • Take a bowl add grated gobi,salt,1/2 tsp cumin seeds,red chilli powder, masala powder and mix it well
        • 2tsp of  Gobi mixture with wheat dough and roll these into Parathas.
        • Heat the tava  and roast the parathas on hot tava (both sides to be roasted).
        • Apply oil (if required) while roasting.
        • Have this with plain curd.

        Sunday, 13 November 2011

        Stuffed bun

         Ingredients for stuffing:
        • Boiled potato 1
        • Onion 1chopped
        • Green beans 6 chopped
        • Green chilli 1 chopped
        • Coriander leaves chopped
        • Oil
        • Cumin seeds
        • Mustard seeds
        • Turmeric powder
        • Asafoetida
        • Masala powder 1tsp
         Ingredients for the  bun:
        • All-purpose flour 1bowl
        • Butter (optional) 4tsp
        • Dry Yeast 1 ½ tsp
        • Salt
        • Hot Milk 1glass (1/4 ltr)
        • Carom seeds 2tsp


        Bun:  Lets prepare stuffed smooth buns by following the below procedure.
        • Dissolve the yeast in a small amount of warm water. Set aside for 10 minutes until it becomes frothy.
        • Heat milk, add butter. Stir until butter melts, then allow it to cool. (Butter is optional)
        • Sieve the flour into a large mixing bowl. Add the yeast liquid, mix it well.
        • Add all the other ingredients gradually, stirring thoroughly.
        • Knead the dough and leave to rise for 2 hours.
        • Knead again, take cricket ball sized dough, stuff it with stuffing mixture(see stuffing mixture below). Place onto greased baking sheets or bread tins. Leave to rise again for 1 hour.
        • Bake in a preheated slow oven at 150° C or gas mark 3, for about 30 minutes to 1 hour. As soon as they begin to turn brown, glaze them with oil, and bake for a further 15 minutes.
        • Buns are cooked when a skew inserted in the middle comes out clean.
        Stuffing mixture:
        • Heat oil in a pan. Add mustard seeds and cumin seeds wait till it flutters.
        • Now add asafoetida, Green chillies, Onions, pinch of salt, turmeric, Green beans and Masala powder. Fry them.
        • Finally add mashed potatoes and fry for one more minute.

        Friday, 11 November 2011

        Capsicum curry

        • Capsicum 2 chopped
        • Tomato 1 chopped
        • Onion 1 chopped
        • Ginger - garlic paste 1tsp
        • Red chilli powder 2tsp
        • Turmeric powder pinch
        • Curry powder 1tsp
        • Oil 3tsp
        • Salt
        • Kasuri methi (optional)
        • Peanut 2tsp
        • Sesame seeds 2tsp
        • Coriander leaves
        • Dry roast peanuts and sesame seeds and powder it and keep aside. 
        • Heat oil in a heavy bottomed pan, add chopped onions  fry till it turns transparent. Add ginger-garlic paste and wait for 1 minutes. Now add red chilli powder, turmeric powder, curry powder and salt. 
        • Add the chopped capsicums and tomatoes and fry for 7-8 minute (dont cover it with lid).
        • Add a cup of water and cook for approx 10-12 minutes (cover it with lid) on low to medium flame. Allow the gravy to thicken.
        • Add the ground nut -sesame seeds powder and kasuri methi.
        • Cook without lid for 5 mts.
        • Turn off heat. Remove on to a serving bowl and garnish with chopped coriander leaves.
        • Serve with rice or rotis

        Wednesday, 9 November 2011

        Banana Crumpets(banana Dosa)

        • Rice 1cup
        • Ripened banana(large) 2
        • Salt
        • Jaggery 2-3tsp
        • Oil 

        • Soak the rice in water for 4hours.
        • Wash soaked rice and grind it into smooth batter.
        • Mash the banana and add salt, jaggery and the batter and mix it well.
        • Heat the tava. Apply oil,take a spoon full of batter and thickly spread it on the hot tava.
        • Cover it with lid and cook both sides for a minute each in a medium flame.
        • Tasty and smooth Banana crepes are ready to eat. Enjoy :)

        Monday, 7 November 2011

        Paapdi Chat

        • All purpose flour(Maida) 1cup
        • Carom seeds 1tsp
        • Salt
        • Oil for deep frying
        • Water
        • Tomato 1chopped  or sliced
        • Potato boiled, peeled and chopped
        • Onion ½ -1 chopped
        • Curd
        • Sweet sauce
        • Spicy sauce
        • Sev
        • Coriander leaves
        • Red chilli powder
        • Chat masala powder


        • Mix all purpose flour,1-2tsps of hot oil, salt, carom seeds  and  kneed it well.
        • Take dough and roll it like thick sheet.
        • Cut it in to smaller paapdis and prick it with fork.
        • Heat the oil and deep fry paapdis. Let them cool down.
        • Once cooled down store the paapdis in a airtight container

        • Place the paapdis in a serving plate
        • Spread chopped tomato, boiled potato chops, chopped onion, curd, chaat masala powder, red chilli powder, sweet chutney and spicy chutney on paapdis
        • Finally spread sev and coriander leaves on the paapdis.
        • Now enjoy your paapdi with great satisfaction and a great smile like varevah Sanjay :)

        Saturday, 5 November 2011

        Tomato rice


        • Oil
        • Cumin seeds ½ tsp
        • Mustard seeds ½ tsp
        • Red chilli 1 broken
        • Channadal  1tsp
        • Split black gram 1tsp
        • Cashew nut 5-10 broken
        • Ginger chopped
        • Green chilli 1-2 chopped
        • Curry leaves little bit of
        • Onion ½ -1 chopped
        • Asafoetida
        • Tomato 4 chopped
        • Red chilli powder ½ tsp
        • Masala powder (optional) pinch
        • Coriander leaves chopped
        • Cooked rice 1 bowl
        • Heat the oil in a pan, add mustard seeds, cumin seeds, red chilli and when mustard seeds splutter, then add channa dal and split black gram, wait till its slightly golden brown.
        • Now add cashew nut,Ginger, green chilli, curry leaves, onion, asafoetida, tomato, red chilli powder , masala powder, cooked rice, salt and coriander leaves.Mix it well. 
        • Now go straight  to the table and enjoy your Tomato rice !!!

        Wednesday, 2 November 2011

        Ivy gourd chutney

        • Ivy gourd 50-100gram  chopped
        • Cumin seeds 1 tsp
        • Green chillies 4-5
        • Garlic 3-4 cloves
        • Tamarind  lemon sized
        • Oil 2-3tsp
        • For tempering:
          • Oil ½ tsp
          • Split black gram ½ tsp
          • Red chilli broken 1
          • Cumin seeds ½ tsp
          • Mustard seeds ½ tsp
          • Asafoetida
        • Salt 

          • Heat the oil in a pan, add cumin seeds when it  splutters add garlic, ivy gourd, green chillies and tamarind until the ivy gourd becomes golden brown then switch off the flame.
          • Now grind the fried ivy gourd mixture into coarse chutney.
          •  Add salt and mix it well.
          • Then temper chutney with  oil, mustard seeds, cumin seeds, split black gram, red chilli and asafoetida. 

            Monday, 31 October 2011

            Palak BabyPotato Gravy

            • Palak 1bowl (fresh/frozen)
            • Baby potato 10-12
            • Tomato 1 chopped
            • Onion 1chopped
            • Green chilli 2-3
            • Ginger
            • Garlic
            • Salt
            • Oil
            • Cumin seeds
            • Mustard seeds
            • Turmeric powder
            • Asafoetida
            • Boil palak for 5 min.
            • Steam baby potato and peel it.
            • Heat 1tsp of oil in a pan, add ginger, garlic, onion, tomato and pinch of salt. Fry these for 2-3minutes in medium flame.
            • Mix palak, fried ingredients, green chilli and grind it.
            • Heat ½ tsp of oil in a pan, add cumin seeds, mustard seeds when it sputters add asafoetida and turmeric powder, then add the ground mixture, salt and baby potato and keep boiling for another 5 minutes.
            • It goes well with puri,nan or chapati.

            Friday, 28 October 2011

            Bombay halwa

            • Sugar 2cups
            • Water 2cups
            • Corn flour ½ cup
            • Cardamom powder ½ tsp
            • Cashew nut broken
            • Ghee 2tsp
            • Colour pinch - Kesari or Rung
              • Take a pan, prepare sugar syrup by adding 2cups of sugar and 1cup water . Keep it aside
                Take a bowl, add corn flour, 1cup water and stir it well.
              • Take another  pan, add 1tsp ghee, corn flour mixture, put the low flame on  and keep stirring.
              • When mixture is slightly thicker then switch off the flame.
              • Slowly add sugar syrup, little by little and keep stirring. Do not add all the syrup at once.
              • Then switch on the flame and keep stirring.
              • Now add 1more tsps of ghee, cardamom, cashew nut.
              • If you want add pinch of colour. Keep stirring it.
              • When its transferent like jelly, switch of the flame.
              • Grease the plate with ghee.
              • Now pour  this mixture in to the plate.
              • 1-2 hours later cut in to the cubic pieces.
              Ooops!!! Thats alot of work, but its worth it. Enjoy your Bombay Halwa.

                Wednesday, 26 October 2011

                Ridge Gourd Raita/Heerekayi Hashi

                Click here for Kannada.
                • Ridge gourd 1
                • Coconut 1cup grated
                • Curd /yogurt 1cup
                • Green chilli 1 chopped
                • Onion 1 chopped
                • Oil
                • Red chilli 1 chopped
                • Turmeric pinch
                • Mustard seeds ½ tsp
                • Asafoetida pinch
                • Salt
                • Sugar pinch (optional)
                • Peel, chop  and  boil the ridge gourd.
                • Grind grated coconut and add boiled ridge gourd to it.
                • Add salt, sugar,onion,yogurt and chopped green chilli to the ground mixture.
                • Heat oil,add seasoning and when the mustad splutters, add ground mixture.
                • Ridge Gourd Raita is ready to serve.

                Monday, 24 October 2011

                Veg pulao

                • Mixed Veg like carrot, beans, potato, cauliflower  - 2cup chopped
                • Onion 1 sliced
                • Green peas (Frozen or Soaked) ½ cup
                • Coriander leaves chopped
                • Ginger garlic paste 2tsp
                • Green chillies 2-3 sliced
                • Cashew nut 5-6
                • Oil 3-4tsp
                • Basmati rice 2cup
                • Water 4cup
                • Salt 
                • Yogurt 4 tsp( optional)
                • Pulao powder 2-3tsp 
                • Pinch of yellow powder(optional) 

                  • Soak Rice for 30 minutes. 
                  • Heat oil in cooker, add onion and cashew nuts. when onion turns golden brown  add ginger garlic paste,green chillies, mixed veg, green peas, pulao powder, soaked rice, water and salt. 
                  • Cover it with the lid and cook it for 15 minutes in high flame.

                  Tips: Well, If you like to prepare your own Pulao powder follow the lines below.

                  Pulao powder:
                  • Cinnamon stick 1-2
                  • Cloves 7-8
                  • Cardamom 3-4
                  • Cumin seeds 2tsp
                  • Coriander seeds 2tsp
                  • Pepper corn 4-5 
                  • Just dry roast the ingredients and powder it.

                    Saturday, 22 October 2011

                    Bottle gourd curry

                    • Bottle gourd( sorekaayi )1/2 chopped
                    • Tomato 1 chopped
                    • Onion 1 chopped
                    • Green chillies 2 chopped
                    • Oil 2-3 tsp
                    • Split black gram 1tsp
                    • Bengal gram 1tsp
                    • Mustard seeds ½ tsp
                    • Cumin seeds ½ tsp
                    • Asafoetida /hing
                    • Turmeric pinch
                    • Red chilli powder 1tsp
                    • Curry powder 1tsp
                    • Salt


                    • Heat oil in a heavy bottomed pan, add split black gram and Bengal gram. Wait till it becomes golden brown.
                    • Now add mustard seeds, cumin seeds and asafoetida(wait for half a minute), then add green chillies and onion. Keep frying for a minute.
                    • Add tomato, red chilli powder, curry powder and turmeric(wait for one more minute).
                    • Now add bottle gourd,salt and water. keep boiling it for another 10 to 15 minutes and the curry is done.

                    Wednesday, 19 October 2011

                    Spicy Shankarpole

                    Shankarpole is one of the favourite tea time snacks in Karnataka and Maharastra. Here is the spicy version of Shankarpole.

                    Click here for Kannada.
                    • Plain flour/all purpose flour (maida hittu) 1cup
                    • Carom seeds(Omakaalu) 1-2tsp
                    • Red chilli powder 3-4tsp
                    • Salt
                    • Oil 
                    • Water
                    • Mix Plain flour, carom seeds, red chilli powder, salt and 2tsp of hot oil. 
                    • Preapare dough adding water and need it well.
                    • Take dough balls and roll it into thick(abt 2cm) chapathi sheets.
                    • Now, you need to cut these sheets into small dimond shaped pieces using shankarpole cutter or pizza cutter.
                    • Deep fry these pieces till golden brown in medium flame.
                    • Thats it, Hot spicy shankarpole is ready. 

                    Sunday, 16 October 2011

                    Fried Eggplant

                    1. Eggplant 1
                    2. Rice flour 4-5 tsp
                    3. Red chilli powder 2-3tsp
                    4. Masala powder 1tsp
                    5. Turmeric pinch
                    6. Salt
                    7. Oil

                    • Mix all the dry ingredients(2-6) together.
                    • Cut the Eggplant into thin slices of 1cm thickness.
                    • Dip slices in the dry mixture. If it’s not coated well, dip the Eggplant slices in water before dipping into dry mixture.
                    • Simply pan fry them till golden brown. Add oil while frying.
                    • This tastes well as a starter/sides with any rice item.

                    Friday, 14 October 2011

                    Apple tokku

                    • Green apple 1cup grated
                    • Methi powder 1/4 tsp
                    • Musturd seeds/sasive kaalu,urid dal,asafoetida/hing for seasoning
                    • oil 1tsp
                    • Red chilli powder 1-2tsp
                    • Salt


                    • Heat oil,add seasoning and when the mustad splutters, add apple grated(with skin). 
                    • once the apple gets cooked,add the methi,red chilli powders and salt and fry till the raw smell of the red chilli powder disappears.

                    Tuesday, 11 October 2011

                    Kodubale(Crispy rings)

                    • Rice flour 1cup
                    • Plain flour/maida ½ cup
                    • Semolina /rava ½ cup
                    • Red chilli powder 1-2 tsp
                    • Cumin seeds 1tsp
                    • Carom seeds/oma kaalu ½ tsp
                    • Sesame seeds  ½ tsp dry roasted
                    • Salt
                    • Turmeric
                    • Asafoetida
                    • Oil 



                    • Take a bowl, add rice flour, plain flour, semolina, red chilli powder, cumin seeds, carom  seeds, sesame seeds, salt,turmeric,asafoetida,2tsps of hot oil and warm water. knead the dough very well. 
                    • Heat oil in heavy bottomed pan.
                    • Take small amounts of dough and give it a ring shape(as in the picture).
                    • Deep fry the rings.

                    Sunday, 9 October 2011

                    Banana Buns

                    Quantity given below is for 6-7 buns

                    • Banana  1
                    • All purpose flour/plain flour/maida  1cup
                    • Sugar 2 tsp
                    • Salt
                    • Soda ¼ tsp
                    • Cumin seeds 1tsp
                    • Oil 

                    • Take a bowl, mash the banana, add maida, salt, cumin seeds, sugar, soda, 2tsps of oil and water as required. Knead the dough very well.
                    • Leave the dough covered with a cotton cloth for 30minutes.
                    • Take lemon sized dough balls and roll it into medium thick sheets.
                    • Heat the oil and deep fry the rolled sheets
                    • Have this with putani chutney, saagu or veg korma.

                    Thursday, 6 October 2011

                    Baby corn fritters/Baby corn pakoda

                    • Baby corn 6
                    • Gram flour 6 tea spoons
                    • Asafoetida/Hing
                    • Salt
                    • Cumin seeds 1 tsp
                    • Pinch of turmeric
                    • Red chilli powder 1 tsp
                    • Oil for deep frying
                    • Mix gram flour, asafoetida, salt, cumin seeds, turmeric, red chilli powder and make smooth paste.
                    • Heat oil in a frying fan 
                    • Add ½ tsp of oil to the paste and mix it well.
                    • Now dip the baby corn in the paste and deep fry it.
                    • Consume this with ketchup