Friday, 27 May 2011

Ondelaga/Brahmi chutney

  •  ½ cup Ondelaga leaves
  • 5-6 red chillies
  • 2 spoons coriander seeds
  • 1spoon Black gram dal/uddina bele
  • 1spoon Chana dal (optional)
  • 1cup Grated coconut
  • Roast  the red chillies,coriander seeds,black gram dal,chana dal.
  • Grind the roasted ingredients, ondeliga leaves, water, salt and jaggery.
  • Serve with plain rice.

Thursday, 26 May 2011

Putani Chutney

  • Grated coconut 1cup
  • Green chillies 1-2
  • Roasted gram(dalya/putani)  2-3spoons
  • Salt to taste
  • Take Grated coconut, green chillies, roasted gram and salt as per above said quantity and blend it.
  • It goes well with, Idly, Dosa or Rice bath.

Monday, 23 May 2011

Badam puri

  • 1 cup All purpose flour
  • Finch of Saffron
  • Finch of salt
  • 3-4 spoon oil for dough
  • 1cup sugar
  • 1 tea spoon Almonds, chopped 
  • 1 tea spoon Cardamom powder 
  • 1 tea spoon Cashew nuts, chopped
  • 1 cup Dry grated coconut
  • Oil for deep fry
  • Add oil to the flour and add saffron powder to it. Add water and make a soft dough, cover it with a cloth keep aside for 20 mins .
  • Mix sugar, water and make a syrup. Add cardamom powder and keep aside.
  • Take a small sized ball of dough and roll into a round shape, then fold it into half and half like cone & press the 3 edges. 
  • Fry these triangle folded pieces in the heated oil. Fry till golden colour and remove it.
  • Soon after that...... Dip these puris into the sugar syrup and then remove it on to a plate ( For about a min) imediately after this....  Decorate with chopped nuts and coconut.

Eggplant rice bath/Vangi bath

Click here for Kannada

  • One large Eggplant - chopped
  • 2cup Rice
  • 1/4cup Grated coconut
  • 1 Tea spoon urid dal
  • 5-6 Red chillies
  • finch of Fenugreek seeds/methi
  •  2 tea spoon Cumin seeds/jeera
  • 4-5 Cloves/lavanga
  • ½ spoon Pepper (optional)
  • 2 spoon Coriander seeds
  • 1 spoon Chana dal
  • 2-3 spoon Tamarind paste
  • 2-3 spoon Oil
  • Curry leaves
  • Hing
Preparation :
  • Dry roast the red chillies, urid dal,methi seeds,jeera,lavanga,pepper,coriander seeds,chana dal.
  • Grind roasted spices with grated Coconut.
  • Heat the cooker.Add oil, cumin seeds, hing and curry leaves. wait till it flutters
  • Now add chopped eggplant, rice,ground mixture,tamarind paste, salt to taste and 4 cups of water.
  • Close the cooker and cook  this for 10-15min(2whistles)

Sweet corn Kebab/Baje

  • Frozen Sweet corn 3-4cups
  • Garlic cloves 3-5
  • Green chillies 3
  • Onion 1
  • Ginger
  • Corn flour 5 spoons
  • Salt
  • Oil for deep fry
  • Mix the Sweet corn, onion, ginger, garlic, green chillies and grind it.
  • Add corn flour and salt to the ground mixture.
  • Heat the oil and deep fry  the Kebabs (like pakodas)

Sunday, 22 May 2011

Raw Banana Subji(palya)

  • 2 Raw banana
  • ½ cup grated coconut
  • Urid dhal
  • Oil
  • Cumin seeds
  • Mustard   seeds
  • Curry leaves
  • ½ spoon Turmeric
  • 2 Green chillies
  • lemon juice
  • Salt
  • Boil  Raw banana in a pressure cooker (for 1 whistle) keep a side.
  • Once it cools down, Grate  the banana and keep aside.
  • Heat  oil  in a pan add mustard seeds, cumin seeds, urid dhal, hing ,pieces of green chillies, curry  leaves, turmeric, grated banana, salt to taste, lemon juice 2-3 spoons and  add coconut mix it well.

    Pressed Rice Pakoda


    • 2 cups of Pressed rice/avalakki
    • 2 to 3 tea spoons of semolina/rava
    • Ginger, Garlic paste
    • Green chilli paste
    • 1 cup of Coriander leaves
    • Salt to taste
    • Oil
    • Onion (optional)

    • Wash pressed rice,take the water away.
    • Mix  pressed rice, semolina, ginger, garlic and green chilli paste, coriander leaves and salt, mix it well.
    • Heat  oil in a pan and deep fry it like any other pakoda.
    • Serve Pakodas with tamarind chutney or tomato sauce or chilli sauce.

    Carrot milk

    • 1 Glass milk
    • 1 Carrot chopped or grated
    • Sugar
    • Cardamom
    • Grind the chopped   carrot, add cardamom,   use  milk  or water  and smooth  paste.
    • Heat   the  milk,  add  the  carrot paste, sugar to taste and heat about 5 minutes.

    Carrot juice

    Carrot!!! rich in vitamin A, dietary fiber, antioxidants and minerals.
    Here is how you prepare tasty carrot juice.


    • One big sized grated carrot
    • Sugar as per taste
    • Cardamom
    • Lemon 1/2
    • 1Glass water
    • Honey 1tsp
    • Blend the grated carrot,cardamom with water and strain.
    • Add sugar to taste, add lemon juice and honey, mix it well .
    • Carrot juice is ready to drink.

    Ragi rotti

    To read it in Kannada,click here.
    • 2 cups of Ragi/Millet flour
    • 1 cup of chopped onion
    • ½ or 1 cup of chopped  coriander leaves
    • ½ tea spoon Garam masala powder (optional)
    • 1 Green chilli
    • Salt
    • Ginger
    • Oil
    • Water
    • Mix ragi flour, onion, coriander leaves, garam  masala powder, green chilli, salt to taste, ginger, water,  make  a smooth  dough. Knead it well.
    • Smear a pan with little oil and spread thin a handful of dough over the pan.
    • Then cook both the sides.
    • Serve with chutney.


    • One and half cup of chopped Vegetables(potato, carrot, beans, green peas, cauliflower)
    • 4 Tea spoons of Toor dal
    • One and half tea spoons of Saagu  powder
    • Onion
    • 2 tea spoons of Oil
    • Cumin seeds
    • Mustard seeds
    • Turmeric   powder
    • Tamarind   juice
    • Curry leaves
    • Coriander   leaves
    • Salt
    • Sugar
    • Boil  vegetables and toor dal  in a pressure  cooker, one whistle will be good enough.
    • Heat the oil in pan, add  mustard seeds, cumin seeds, turmeric powder, curry leaves, coriander leaves, saagu powder fry for about one minute.
    •  Add Boiled vegetables, toor dal , Onion , water, salt ,sugar and  tamarind  juice. Boil 10 to 15 minutes.
    • Serve  with  Poori

    Stuffed Okra Fry


    •       10 Okras
    •     10 spoons of  Gram Flour
    •     2-3 spoons of Garam Masala powder
    •     2-3 spoons of Red chilli powder
    •     Hing or Asafoetida
    •     Salt
    •     Oil
    • Add gram flour, red chilli powder, garam  masala powder,salt to taste, hing, prepare thick paste.
    • Slit okras in the middle.
    • Stuffed slit okras with the paste.
    • Fry the stuffed okras.


    • 1 cup Grated Radish
    • 1cup grated coconut
    • curry leaves
    • cumin seeds
    • mustard seeds
    • turmeric
    • oil
    • 2 cups of yogurt(curd)
    • salt
    • sugar
    • Mix the grated radish, grated coconut  and yogurt. Add salt and sugar to  taste.  Keep this mixture aside.
    • Heat oil in a pan. Add mustard seeds, cumin seeds ,curry leaves and turmeric powder .Frythis  for a minute and add this to the mixture.
    • Serve with pulav and any type of rice items or paratha.

    Tamarind chutney

    Tamarind sweet chutney or Tamarind sauce is a recipe that everyone likes to have with Samosa, Pakoda and many more evening snacks. 

    • 4 Cups of Tamarind Paste
    • Curry leaves
    • Coriander leaves
    • ½  a tea spoon of Turmeric powder
    • ¾ a tea spoon of Cumin seeds
    • ½ a tea spoon of Mustard seeds
    • 1 tea spoon of Red chilli powder
    • Hing or Asafoetida
    • Salt
    • 4 Cups of Jaggery or sugar
    • ½ tea spoon Garam  masala  powder
    • 1 tea spoon Oil

    • Mix tamarind  paste with  Jaggery, garam masala  powder and salt. keep this paste aside.
    •  Heat oil in a pan add mustard seeds, cumin seeds, turmeric  powder, hing or asafoetida, curry leaves, coriander leaves. Keep frying for about a minute.
    •  Now add the paste and boil it well(5  minutes). Boiling this well is really important if you want to preserve it for months.

    Raw Mango Rice


    • Grated  Raw mango 1 cup
    • Grated coconut 1 cup
    • 3-4 Green chillies
    • 2 tea spoons of cumin seeds
    • 2 cups of  rice
    •  2 tea spoons of Oil
    • 1/2 tea spoon Cumin seeds
    • 1/2 tea spoons Mustard seeds
    • Turmeric
    • Cashew nuts
    • Peanuts
    • Curry leaves
    • Coriander leaves
    • Salt
    • Grind the grated mango, grated coconut, green chillies, cumin seeds and keep it a side.
    • Heat  oil in the pan, add mustard seeds, cumin seeds,Turmeric,Cashew nuts,Peanut,curry leaves, coriander leaves, the ground mixture, rice and salt to taste.
    •  Mix it well. 

      Saturday, 21 May 2011

      Mixed veg koorma

      • 1 ½ cup of chopped vegetables(carrot, green peas, beans, potato)
      • 1 medium sized onion
      • Coriander leaves
      •  4 tea spoons Toor   dal
      • Ginger
      • Garlic
      • Green chilli 1-2
      • Coriander seeds 2tsp
      • Cinnamon
      • Turmeric
      •  1 ¼ cup   Coconut  powder 
      • Boil chopped vegetables and toor dal in a pressure cooker (for 2 whistle) keep it aside.
      •  Mix the coconut powder, cinnamon, garlic, ginger, coriander seeds (don’t fry) and grind the mixture.
      • Add the boiled vegetables to the ground mixture. Add onion and  salt  to taste.  
      • Boil for about 15 to 20 minutes. Finally add coriander leaves
      • This can be a good sabji to have with  Dosa, Poori or Chapati.

      Carrot Rasam

      • 1 big  Carrot chopped
      • 4 tea spoons of Toor dal
      • 1 tomato chopped
      • 1 tea spoon of Rasam powder
      • Cumin seeds
      • Mustard seeds
      • Hing (Asafoetida)
      • Curry leaves
      • Coriander leaves
      • Turmeric powder
      • 6 to 10 Garlic cloves
      • 1 ½ tea spoons of Tamarind paste
      • 2 tea spoons of oil
      • Salt
      • Sugar
      • Boil carrot,toordal and tomato in a pressure cooker - one whistle would be sufficient. Wait till it  cools.
      • Now, grind the boiled mixture. Keep this aside.
      • Heat oil in a pan. Temper it with  Cumin seeds,mustard seeds, hing, curry leaves, coriander leaves,garlic, rasam powder and turmaric powder and fry this for one minute.
      • Now add the mixture ,tamarind paste, salt and sugar to the pan. Add water as required and boil it for 10minutes at medium temperature.  

      Butternut Paratha

      This is an outcome of my recent cooking explorations. Last week when I shopped at ASDA greek butternut caught my hubby's eyes and we bought butternut for the first time. I really did not know what to cook with that. Was not sure if its a fruit or a vegetable. Finally I decided to make Paratha,i.e Butternut Paratha. This recipe really tastes very delicious. Want to know how to prepare? it goes...

      • 4 cups of wheat flour.   
      • 2 cup of  grated butternut.
      • 1  medium sized onion.
      • Cumin seeds,garam masala powder,oil & salt to taste.
      • Prepare wheat dough for paratha.
      • Grate about two cups of butternut.
      • Cut onion into small pieces.
      • Add grated butternut,onion slices,cumin seeds and garamasala and fry these with oil  for about two minutes.Once cooled, prepare lime sized balls of this.
      • Coat these balls 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.
      • Serve Butternut Paratha with plain curd and pickle or carrot raitha.

      Baby Corn Gravy

      • Baby corn 100gram
      • Onion 1 cup
      • Tomato 1 cup
      • 1 cup Grated   coconut (optional) or Cashew
      •  9-10 Red chillies
      • 2-3 Cloves (lavanga)
      • 2 spoons of corriandar
      • Cumin seeds 1 spoon
      • Cinnamon (chakke)
      •  2 spoon Ginger, Garlic paste
      • Corriander leaves for garnishing
      • Cut the baby corn and onion,tomato keep a side.
      • Mix the onion,tomato,coconut,red chillies,cloves,corriendar,cinnamon and grind it.
      • Heat the oil add cumin seeds, Ground mixture, baby corn,salt to taste and boil it 10 minutes.
      • Add corriander leaves,have this with tanduri rotti.

      Avalakki Pulav/Pressed Rice Pulav


      • 2 cup thick pressed rice
      • One cup chopped  Boiled  vegetables ( carrot, beans, potato, green  peas)
      • 1 chopped Onion
      • 2-3 spoons of MTR Pulav powder   
      • Coriander leaves
      • 1 spoon Mustard seeds
      • 1 spoon Cumin seeds
      • 1-2 Green chillies
      • Ginger, Garlic and Green chilli paste (3G paste :) )
      • 2-3 spoons of oil
      • Salt
      • 1 Lemon
      • Boil the chopped vegetables(carrot, beans, potato and green  peas) and keep it ready
      • Heat the pan
      • Add oil, mustard seeds, cumin seeds and wait till it flutters
      • Now add 3G paste, pulav  powder, onion, coriander leaves, boiled vegetables, salt to taste, lemon juice and pressed rice.
      • Mix it well.
      • Serve with raitha or plain curd

      Fenugreek Leaves Rice

      Fenugreek Leaves rice is a very healthy rice recipe. It is also known as Methi Rice.

      Click here for Kannada.
      • 2cups Fenugreek leaves chopped
      • Onion 1 chopped
      • Green chilli 2
      • Ginger 1inch
      • Garlic 5-6 cloves
      • 2-Cloves
      • 1/2cup Coconut powder
      • 2-cup cooked Rice
      •  Salt
      • Cumin seeds
      • Cooking oil
      • Mix Coconut   powder, Cloves, Ginger, Garlic, Green  chilli and  add little water
      •  Grind these to form a paste and keep it aside . 
      • Heat oil in a pan and  add   cumin seeds, next  add  chopped  onions. 
      • Fry  until they becomes light  brown. add  fenugreek leaves  fry  for about one  minute ,add the paste  and  continue frying for about a minute. Add  salt and rice, mix it well. 
      • Serve with the plain yogurt.

      Lemon rice

      This is one of my favourite and basic easy cook recipes. Good to try out  if you are novice cook.Follow the steps below and enjoy the your own hand cooked food.

      •      Oil
      •      Mustard seeds
      •      Cumin seeds
      •      Peanuts
      •      White lentils  
      •      Cashew nuts
      •      Chana dhal
      •      2 tea spoons Lemon juice
      •      Curry leaves
      •      Coriander leaves
      •      3 cups of Rice
      •      Salt
      •      Sugar
      • Heat oil in a pan, add Mustard seeds, Cumin seeds, Peanuts, White lentils, Cashew nuts, Chana  dhal, Curry leaves, Coriander  leaves.
      • Heat till the mixture in the pan turns brown. Now add Lemon juice.
      • Add  Rice Mix it well. Add salt and sugar to taste. Serve with pickle.

      Pressed Rice & Onion Samosa


      • 1 cup of Wheat flour
      • 1 cup of All  purpose flour
      • 2 tea spoons of Cumin seeds
      • 2 cups of chopped Onion
      • 2cups of  Pressed rice(avalakki)
      • 1 bunch Coriander leaves
      • 1 Green chilli (optional)
      • ½  or 1 tea spoon Garam  masala powder
      • Salt
      • Oil
      • Water 

      •  Mix wheat flour, all purpose flour, 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.
      • Prepare the filling for the samosa by mixing 1 tea spoon of cumin seeds, coriander leaves, onion, pressed rice, chopped  green chilli, salt to taste and garam  masala  powder.
      • Roll the dough into medium sized thin chapathi sheets and  slightly heat the sheets on a pan. This will make the samosa crispy. Don’t cook these completely.
      • Cut each of these sheets into two halves.
      • Prepare the paste using about a spoon of maida.
      • Form triangular cones of the sheets, add fillings and use maida paste to close the cone and hold the fillings in place.
      • Deep fry  the filled cones in the oil at moderate heat.
      • Tamarind sweet chutney will be a good combination with these samosa.