Friday, 28 September 2012

Mysore Rasam

  • Toor dal(yellow pigeon peas) 2tsps
  • Tomato 2 chopped 
  • Red chilli 1
  • Grated coconut 2tsp
  • Oil
  • Pepper corn 8-10
  • Coriander seeds 2tsp
  • Fenugreek seeds 1/4tsp
  • Asafoetida
  • Cumin seeds 3tsp
  • Mustard seeds 1tsp
  • Curry leaves
  • Coriander leaves
  • Turmeric powder
  • Garlic cloves 2-3
  • Lemon sized Tamarind
  • Salt 
  • Sugar as per taste
  • Pressure cook toordal and tomato.
  • Roast red chilli, coriander seeds, pepper corn, cumin seeds, fenugreek seeds, curry leaves, coconut and  garlic cloves.
  • Grind roasted ingredients, cooked toordal and tomoto with tamarind.
  • Temper this with mustard seeds,cumin seeds,curry leaves, coriander leaves, asafoetida and turmeric powder. Add water, salt and sugar. Boil it for 5-10mins.


Monday, 17 September 2012

Green peas chapatti

  • Frozen/soaked Green peas
  • Wheat flour 1bowl
  • Oil
  • Salt
  • Grind the green peas.
  • Take bowl add wheat flour, salt, oil, green peas paste and mix it well.
  • Make smooth dough and knead it well. 
  • Roll like chapatti then apply oil,then fold it like triangle shape then roll it again.
  • Mean while heat the pan.
  • Roast the chapatti on hot tava (both sides to be roasted).
  • Apply oil (if required) while roasting.
  • Serve this with any type of curry or raita.

Monday, 10 September 2012

Carrot payasa

  • Carrot 2
  • Milk (optional) 1cup
  • Grated coconut 1cup
  • Cardamom  3
  • Cloves 2
  • Sugar 5-6tsps
  • Cashew
  • Raisin
  • Pinch of salt
  • Water 1bowl
  • Slice the carrots and steam.
  • Then take steamed carrots,coconut,cardamom,cloves and grind.
  • Take a cooking vessel, add ground mixture,sugar and boil it for 10-15 minutes.
  • Garnish this with roasted cashew and raisin.

Thursday, 6 September 2012

Jackfruit crepes

Click here for Kannada
  • Jackfruit sheaths chopped  2cups
  • Rice 1cup
  • Salt
  • Jaggery 1-2tsp 


  • Soak rice in water for about 5-6 hours. Wash soaked rice.
  • Grind the soaked rice with the jackfruit sheaths into smooth paste.
  • Add sufficient amount of water while grinding.
  • Add salt and jaggery. Mix it well.
  • Heat the tava, apply oil.  Take a spoon full of batter and thinly spread.Cover it and cook it for a minute in  medium flame.
  • Serve with honey and coconut chutney.

Monday, 3 September 2012

Plantain curry

  • Plantain(Raw banana) 1
  • Tomato 1 chopped
  • Onion 1 chopped
  • Green chillies 1 chopped
  • Oil 2-3 tsp
  • Mustard seeds ½ tsp
  • Cumin seeds ½ tsp
  • Asafoetida /hing
  • Turmeric  pinch
  • Curry leaves
  • Curry powder 1tsp or Rasam powder 1tsp
  • Salt 
  • Take Plantain and peel off and chop it and keep aside.
  • Heat  oil in a heavy bottomed pan, add mustard seeds, cumin seeds and asafoetida(wait for  half minute), then add green chilli,curry leaves and  onion. Keep frying for a  minute.
  • Add tomato,curry powder and turmeric(wait for one more minute).
  • Now add plantain, salt  and water.  
  • Keep boiling it for another 10 to 15 minutes and the curry is done.
  • This goes well with Chapatti.