Tuesday, June 5, 2012

Plantain Curry


Plantain 2-3 washed, peeled and diced Cumin seeds 1/2 t.spoonGrated Coconut 1/4 cup Red chillies 2-3Uraddhal 1/2 t.spoon,  Mustard 1/4 t.spoon, Hing a small pinch, Turmeric 1/4 t.spoon, Curry leaves a few , Cooking oil 3 t.spoonand Salt 1/2 t.spoon.


Boil plantains with turmeric and salt.Wet grind cumin seeds, coconut and red chilles and keep it aside.Fry mustard, hing, urad dhal, curry leaves, turmeric, and diced plantain in oil in a wok. Sprinkle water and let it cook for 5minutes, and now add the ground masala, and let it cook for another 5-10 minutes.

The Island

Me and my friend was not so sure of visiting The Island. Somehow, we decided to check out for dinner. THE ISLAND, on the 80 feet road Indiranagar, before entering the place I was wondering how good it must be, because of the place they have chosen in the busy area. Once entered I was happy to see the ambience. The food was good. In the busy area like Indiranagar, nice place to visit, with good food and to be relaxed with cocktails.  One who enjoys open air must visit.

      Kafta seasoned Cottage cheese.
       Fruit Punch Mocktail

            Veg triangles

  Nachos Con Queso.
and ended with special The Island desert.  worth a visit.


Wednesday, May 9, 2012


Make sugar syrup by mixing 150g sugar with equal amount of water and cooking
for about 5 minutes. 

Take 100g of ghee add a pinch of salt, a pinch of baking soda andmix until bubbles appear.

Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. Make this into uniform balls and flatten it lightly on both sides.
Deep fry this in oil and when it it cooked, put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate.
Repeat the procedure with all the balls. You can decorate it on top with grated coconut.

Tuesday, May 8, 2012

Potato in Curd


3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh

Thursday, May 3, 2012

Papaya is called as Paw Paw, Papaw, Tree Melon normally greenish yellow, yellow or orange color. This kind of fruits comes from tropical places with higher humidity, native to Mexico, countries of Central America, Thailand, Africa and Asia and growing well in Australia.Papayas are a large, pear-shaped which are all high in vitamin A, C and folate.Due to the tropical appearance and abundant fruit of papaya, it is considered as the demand to protect the landscape settings throughout coastal and southern Texas. The latex is obtained by making a cut on the surface of green fruits early morning and repeating four to five days until latex ceases to flow. The latex contains two proteolytic enzymes, papain and chymo papain.
Papaya is considered good and prevents cancer.
Buy ripe papaya and take out the skin cut it into the spae you need and add pepper and honey.
Serve it to any aged people.

Sunday, April 15, 2012

Sweet Corn Soup

Sweet Corn Soup is one of my favourites
This is good for health andalso kids like this 

Sweet corn :Whole (serves 3)
Beans : 50 gms cut into small.
Carrot: 50 grms cut into small peices.
Green peas 50 gms
Pepper Powder: 1 tea spoons.
Corn Flour or Wheat flour: 1 table spoon.
Butter: 1/2 table spoon.
Salt to taste.

Take out the corn grains wash and cook it.
Cook vegetables and keep it aside.
After the corn is cooked, take it and grind it.
Filter it once, put it in a vessal.
Take a small cup, add wheat flour or corn flour powder and add little water and add this to the soup.
Cook for 5 min
Add all the vegetables, salt and saute for 5 to 10 minutes.
Finally add pepper and butter and serve hot.

Wednesday, February 29, 2012

Methi Dal (Tovve)


Toor dal  1 cup
Methi leaves chopped 1 1/2 cups.
Mustard seeds 1 tea spoon.
Cumin seeds 1tea spoons.
Turmeric Powder 1 tea spoon.
Asafoetida pinch.
Green or red chillies 2-3
Curry leaves few.
Salt to taste.
Oil 1 table spoon.
Water as required.

In a pressure cooker take oil, add mustard after it splutters, add cumin seeds.
Add chillies and curry leaves followed by asafoetida.
Saute, add dal and methi leaves.
Add salt,  turmeric powder, and water.
Pressure cook three whistles.
Serve hot with roties or rice.

Capcicum Fillings with Besan.


3-4 Capcicum Medium sized.
5-6 tbsp gram flour.
1/2 table spoon red chilli powder.
1/2 table spoon turmeric powder.
1/2 table spoon  dania and jeera powder.
1 tsp sugar.
1 tbsp white broken mustard seeds.
juice of half lemon.
3table spoon oil.
salt to taste.


Mix all the ingredients add 1 table spoon of oil while mixing with gram flour and keep aside.
Dee-seed the chillies and slit them vertically.
Place half the stuffing in the chillies.
and steam for 10 minutes .
Keep it aside.

To prepare the gravy, heat 1 table spoon of oil in a pa and add cumin seeds along with a pinch of asafoetida.
You can replace asfoetida with garlic.
When mustard cracks/splutter, add two glasses of water.
when the water boils, add the remaining stuffing and let it cook for a while.
Now put the chillies in thegravy and let it simmer for three minutes.
Garnish with coriander leaves and  serve hot with any roties.

Kadubu with Idly batter (Steamed dumplings)

One of my favourites, I always wanted to have it cooked by myself.
Usually, this is prepared on the occasion of Ganesha Chatruthi and panchmi.
We can make it in varieties.


Rice flour (normally, rice flour which is made we wash rice and dry it inside the house and then make flour which comes out well for kadubu and appams)
If not then can use rice flour about 2 cups  for 4-5 servings.
Idly batter about 2 cups.
Chana Dal soaked and drained about 2 table spoons.
Chopped Dill leaves(sabsige Soppu) 1/2 cup.
Coriander leaves 1 -2 table spoons. (optional)
Green chillies according to spice required.
Ginger chopped 1 table spoon.
Salt as required.
Water as per requirement.


For fillings:
Take idly batter and add chana dal and dill leaves chopped, chilles, ginger and mix it well, since we add slat to the batter check the salt before adding. Mix it well and Keep it aside.

1. Take water in a vessal about 2 -3 cups and add little salt to it.
2. Take 2 table spoons of flour and add little water to it and keep it aside in a small cup.
3. When water comes to boil add  it.
4. After 5 min add riceflour and saute it well.
5. Make a dough and keep it aside.
6. Kneed it well.
7.Take a small portion of dough about tennies ball size and roll it into circle,
of about 3"-4".
8. Gently put the batter in the middle and fold it to half  and seal the edges.
9. Steam it in Idly cooker  for about 8-10 min.
10. Serve hot with chutney.

Corn with Moong dal Kosambari (Salad)

Kadlebeeja Chutney ( Ground nut chutney)

Ground nuts: 2 -3 table spoons.
Grated coconut: 1/2 cup (3 table spoons)
Tamarind small piece or tamarind powder about 1 tea spoon.
Green or red chillies according to the spice required.
Asafoetida pinch.
Ginger (Optional)
Salt to taste
water to grind.

Method: Take all the ingredients and grind it to the paste as required consistency.
Temper with cracked mustard seeds.
Good with Rava Idli, Idlies, and roties.

Tuesday, February 28, 2012


                                                                   Ambode which is all time favourite of all.
Which is made of chana dal and moong dal.


Chana dal: 1cup.
Moong dal:1cup.
Coriander leaves chopped.
Curry leaves,
Asafoetida 1/4 tea spoon.
Green chillies according to the spice required, chopped.
Ginger 1" chopped.
   Oil for deep frying and salt to taste.

Make it this way:

Soak both dals for 2-3 hrs and drain water, grind it not too smooth,  Mix coriander leaves, chilles, Asafoetida, curry leaves, ginger (even u can grind ginger and chilles and curry leaves) add salt mix it well.
take ball like portions and deep fry.
Serve with chutney. 


Remembering those days when I used to go home leaving office in the afternoons only to eat sajjige made by my mother. I can never beat the taste. She makes perfect one........even though I add all the ingredients there will be some difference in taste.

Now I try to make it for my sweet little 3yrs 8 months old

Chiroti rava/small suji rava: 100 gms for 4 servings.
Dry grapes: 8-10
Cashew nuts: 5-6 cut into small peices.
Cardamom powder: 2 teaspoons.
Ghee 2 table spoons.
Sugar: 2 cups.
Water 1:2

Take a vessel, add ghee and fry dry fruits, add water to that according to the rava taken and add sugar.
Once the water comes to boil add cardamom, little more ghee and add rava saute, 
make sure no lumps formed.
Once it leaves the edges of vessel switch off the gas.
Serve hot.

Wednesday, February 22, 2012


On our anniversary day, I was adamant to change the restaurant this time, my hubby never like to change restaurant or dishes.
My four year old and me,  we made sure that we go to Chinese this time, so we were there in Chungwa near MG road.
I had already decided to taste wantons, my first order was Wantons, later it went on till the Jasmine Green tea.
My daughter enjoyed wantons, her next demand was to make it at home. she is my best critic, if she likes dishes made by me, I am the most happiest, the way she tells "amma" it is yummy and super..........

Here is the home made version of mamos to my friend pushpa who liked it after tasting she said need the recipe.


Maida flour: 2 cups. (plain flour)
Warm water: as required.
Salt to taste.

For Stuffing:

Cabbage: 1 1/2  cups Chopped finely.
Carrot: 1/2 cup Grated
Capsicum:1/2 cup Chopped finely.
Pepper powder 1/2 tea spoon.
Cumin powder 1/2 tea spoon.
Salt to taste.
Ghee 1 table spoon to fry.

1. Make a dough of maida using warm water.kneed it and keep it aside.
2. Fry cabbage, carrot and capsicum with a tablespoon of ghee.
3. Add little salt.
4. keep it aside.
5. Take maida dough make a thin round layer.
6. Fill the stuffing in it and steam it for 10 minutes mamaos are ready.

For the tomato garlic ketchup: you need two tomatoes, garlic finely chopped, red chillies 2, sugar 1 table spoon, 1 teaspoon of oil and bit salt.

Take 2 tomatoes first boil it with water, remove it and peal the skin once it is cool. Fry red chillies a bit and add to tomatoes.
Grind tomatoes and red chillies.
Take 1 tea spoon of oil in a vessel once it is heated add garlic, fry for a minute and add tomato to it, add sugar, pinch of salt and saute it till it boils.
Serve with Momos.

Friday, February 17, 2012


You need sprouted whole moth about a cup
Potato: 2
(Green chilly powder/jeera powder/coriander powder) about2 tea spoons
Gravy powder or sabzi powder.
Mustard: 1 Tea spoon.
Cumin Seeds: 1 Tea spoon.
Curry leaves few.
Turmeric powder: 1 tea spoon.
Asafoetida pinch.
Oil and salt.

Take oil in a cooker add mustard after it cracks add jeera, add asafoetida and curry leaves.
Add sprouted whole moth and potatoes.
Add  little water.
Add turmeric powder.
Add gravy powder.
Salt and pressure cook.

If required you can add green chillies as per spice intake.

Serve with roties.

Ghee Rice


Basmathi rice 200 gms for 4 -5 servings.
Ghee 2 table spoons.
Cinamon 1/4 "
Cloves 3-4
White pepper powder 1 tea spoon.
Cashew nuts 6-7 (cut into peice)
Shajeera 1 teaspoon.
Water and salt.

How to make it:

Soak Basmathi rice for 10 minutes drain water and keep it aside.
Add ghee in a cooker and add shajeera, add cinamon, cloves, cashews and fry it.
Add rice to this then add water and saute.
Finally add pepper powder and bit salt.
Pressure cook for three whistles.
Serve with gravy

NUCHINUNDE rolled in cabbage leaves and steamed.


Cabbage leaves : 4-5
Chana dal: 1/2 cup
Moong dal 1/2 cup
Flattened rice: 1/4 cup
Green chillies: 2-3
Asafoetida: Pinch
Coconut grated : 1/4 cup
Coriander leaves : chopped 2 table spoons.
Salt to taste.

Make it this way:

Soak chana dal and  moong dal and  flattened rice for 2 hours.
Grind it with very less water. (consistency should be of Idly batter)
Add green chillies and coriander leaves, asafoetida, and salt.
Mix it well.
Wash cabbage leaves and fill the batter in it and steam it for 10 to 15 min.
Serve hot with chutney.

Manthye Hittu

I always love eating menthe hittu with rice, for the hot rice add this powder and add ghee or oil and salt, it will be yummy.
We can also make Menthye Hittu gojju.


Chana dal: 1 Measure (1 cup
Urad dal:( 1 cup)
Toor dal: (1cup)
Moong dal (1 cup)
Wheat (1 cup)
2 table spoons Methe dal
100 Gms Turmeric
5 gms Hing(asafoetida)

How to make it:

Fry all the dal saperatly in a low flame till golden brown.
Warm turmeric and asafoetida.
Grind it to powder
Mix it well and store it in a cool dry jar.

Thursday, February 16, 2012

Puffed Rice Special (DAVANAGERE SPECIAL)

All you need is puffed rice there are two types one is thick and other is thin.  I have used thin puffed rice known in North Karnataka. As required you can make it and store for snack time..............Fried gram powder for 1 liter of puffed rice 100 gms of fried gram powder.
Green chillies finely chopped 2-3 or according to the spice required.
Garlic cloves one full garlic chopped.
Curry leaves hand full.
Ground nuts 100 gms.
Turmeric powder 1 tea spoons.
Oil 3 table spoons. and salt as required.

Add fried gram flour to puffed rice and mix it well also add salt and mix well keep it aside.
Heat oil in a vessel, add green chillies, curry leaves, add ground nuts once it is done, add garlic once it is done, add turmeric powder mix the puffed rice to this and mix it well, after it is cool store it in a dry container.


I know, normally people show faces when breakfast will be UPMA at home. Even upma could be tasty, depends on how you make it. we can make Uppitu in different ways. Here it is with grated cocnut.

Rava (either bansi rava or white suji rava). secret of tasty upma is frying rava in a low flame till rava turns little brown.
Once rava is fried well you can store it for a month.

For 3 servings
200 gms of rava fried
Chana dal 1 tablespoon.
Mustard 2 tea spoons.
Cumin seeds 2 table spoons.
Grated cocnut 4/5 table spoons.
Ginger 1/2 table spoon finely chopped.
Green chillies 2 nos cut into small.
Coriander leaves chopped 2 table spoons.
Jeera and pepper powder 1 -2 tea spoons.
Asafoetida pinch.
Oil 2 table spoons.
Salt to taste/ water as per measurement.
for 1 cup rava 2 cups water.

Make it this way:

Take a vessal, add oil, mustard/ after it cracks, add cumin seeds,
Next add chana dal, saute till it turns little brown, add asafoetida, green chilles, curry leaves,
ginger and leave it for a minute.
Add water to it and let it boil, while boiling add jeera pepper powder(this is made in 2:1 propotion) (Jeera 2 and pepper 1 fired and powdered) later add rava and saute it well till it is done.
Finally add coriander leaves and grated cocnut and serve hot.



For three servings/ Moong dal-1cup, Rice half cup, peppercorns 10, curry leaves few, Mustard seeds 1 table spoon, cumin seeds 2 tablespoons, ginger paste 1 table spoon, turmeric powder 1 teaspoon, green chillies as required,. Salt to taste, Oil or ghee for tadka.
For garnishing: Cashew nuts (make small pieces)fry it in ghee.

Make it this way:

Fry moong dal for a min and pressure cook it adding rice to it. Add turmeric and few pepper corns.
Or you can cook directly, even though it takes long time it tastes good.
Take a vessel, add ghee, add mustard after it cracks, add jeera, ginger paste, later add green chillies, curry leaves. Saute it well. mix this with cooked dal. Add salt saute and leave for 5 min.
Finally add fried cashews and serve hot.

Tamarind pulp with jaggery is best combination and also curds with cucumber, onion, and tomato.

Wednesday, February 15, 2012

Sweet pongal

From long time wanted to post this one.  got time today to post it.........

All u need is:
1 cup moong dal/ 1/2 cup rice/ 1 cup jaggery(melt it and filter it and keep it aside)
cardamom 1 tea spoon, cashew nuts broken into small pieces about 2 table spoons, and grapes dry  2 table spoons.  poppy seeds 1/2 table spoon, coconut milk about a cup, 2 table spoons coconut to grind  with poppy seeds. Milk is optional if required u can skip coconut milk and milk. Kesar to garnish. Ghee to fry cashews about 1/2 table spoon.

Make it this way:
Cook moong dal and rice directly or pressure cook.
add jaggery melted and saute it.
add cardamom powder, add poppy seeds grounded with coconut to this and leave it for 5 min, add  coconut milk and finally add fried cashews and dry grapes.Garnish with kesar and serve hot.

Herekai Chutney (Ridge gourd)

We always skin of so many vegetables, I never wanted to use it, recently happened to visit my brothers house for lunch and his mother in law who is from Mangalore made chutney from Ridge Gourd and it tasted superb. I tried it at home and here is the recipe.

Herekai (ridge gourd) pealed skin.
Chana dal 1 table spoon.
Urad dal 1 table spoon.
Little tamarind or 1/4 table spoon tamarind powder.
Green or red chillies according to spice required.
Jaggery (optional)
Pinch of asafoetida.
Salt to taste.

Make it this way:
Wash herekai skin and fry little bit in a low flame.
Fry chana dal and urad dal in a low flame.
Add all the ingredients and grind it to paste.
one whole Ridge gourd skin serves 3-4 people.
Good with roties and chapathies.

Wednesday, February 8, 2012

Vegetable Pulao with soya chunks


1. 3 cups of basmathi rice serves for 4 to 5

2. Pudina leaves (mint leaves): 1 cup finely chopped.

3. Coriander leaves: ½ cup finely chopped.

4. Coconut grated : ¼ cup

5. Green or red chillies according to the spice needed.

6.       Ginger  ¼ inch.
7.       2 garlic cloves.
8.       Cinnamon, cloves, cardamom, kalluvu, ananas flower,  all  1  spoon. (if you increase servings add accordingly)
9.       1 small tomato chopped.
10.   2 table spoons of ghee for frying.
11.    1 small onion, chopped.
12.   Tej patta 2-3.
13.   3-4 types of vegetables.

14.   Water and salt to taste.
How to make it:
1.       Soak rice for 10 min in water. Drain it and keep it aside.
2.       Grind  all the ingredients as in no  2. 3. 4. 5. 6. 7. 8. And 9. In the above row.
3.       Take a cooker and add ghee , add onion, saute it till it turns golden brown.
4.       Add tej patta.
5.       Add the grounded paste to it. Saute and leave for 5 min.
6.       Add rice and vegetables. Saute it.
7.       Add salt and saute .
8.       Add 2 measures of water for 1 measure of rice.
9.       Pressure cook . Switch of for three whistles.
10.   Serve hot with curd raita.

All you need is: Ripe banana 2-3, papaya small, grated coconut 1/2 cup, jaggery- 1/2 cup (powdered), cardamom powder 1 teaspoon,
Almond powder 2 table spoons.

Cut fruits in nay shape and mix the jaggery with the fruits and add cardamom powder, almond powder, and grated coconut,
any guest in the evenings with snacks this will be good.

Tuesday, January 17, 2012

Shankrathi Special Yellu-Bella


In south India Shankranthi , Festival of Harvest.  Makar Sankranti is a major
harvest festival celebrated in various parts of India. In their own traditions.

Makar Sankranti, apart from a harvest festival is also regarded as the beginning of an auspicious phase in Indian culture. It is said as the 'holy phase of transition'. It marks the end of an inauspicious phase which according to the Hindu calendar begins around mid-December. It is believed that any auspicious and sacred ritual can be sanctified in any Hindu family, this day onwards. Scientifically, this day marks the beginning of warmer and longer days compared to the nights. In other words, Sankranti marks the termination of winter season and beginning of a new harvest or spring season.

There is a story also behind this festival.
We celebrate this festival with distributing sesame with groundnuts, fried grams, dry coconut, jaggery cut into small pieces and distribute, with this we give sugar cane piece and banana with sugar dolls.

I would like to share how we make this yellu. Even though we mix other ingredients we give call it yellu (sesame).

100 gms of groundnuts.
100 gms of fried grams.
125 gms of jaggery.

75 gms of  dry coconut.
250 gms of sesameseeds.

1.       Takeground nuts and fry in a low flame. Once it is turned brown, let it cool and take out the skin by rubbing with both hands.
2.       Cut Jaggery into small pieces with the help of jaggery cutter.

3.       Take dry coconut peel the skin which is black. Cut it into small pieces.

4.       My mother keeps jaggery and coconut in sun for a day,  after cutting into small pieces so that we can store it for few days.
5.       After all these take sesame seeds fry in a very low flame. Once it is little brown keep it aside.

6.       Mix ground nuts, fried gram, coconut pieces, Jaggery, and sesame and store it in a air tight container. 


Avallaki with carrot and peas


Flattened rice: 250 gms. (For 3 servings)
Carrots: 2 (Grated)
Peas: 1/2 cup
Coriander leaves finely chopped.
Curry Leaves few
Green chillies: 2-3chopped.
Mustard: 2 tea spoons.
Turmeric Powder: 2 teaspoons.
Ginger: 1/4 inch chopped.
Cumin seeds : 2 teaspoons
 Asafoetida : Pinch
Lemon juice: 1 table spoon.
Grated coconut: 1/2 cup or 3tablespoons.
Oil : 2 tablespoons.
Salt to taste.

1. Soak flattened rice for 5 min, drain water and keep it aside.
2. In a kadai take oil, once oil is heated, add mustard, after it cracks add cumin seeds.
3. Add chilly, ginger, next curry leaves and Asafoetida.
4. Mix it well, add carrot and peas and cook it till carrot and peas are done.
5. Add turmeric powder and mix well.
6. Take flattened rice and add to this mix and stir it well.
7. Add salt, lemon juice and mix it well.
8. Garnish with grated coconut and serve.

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