Friday, October 30, 2015

Cabbage Pakoda

I would love variations in cooking. Just tried out this Cabbage Pakoda adding only cabbage in the place of onion.
For 3 to 4  servings 
Time for preparation 10 min
Making time 10 minutes 

Took small cabbage chopped finely
Coriander leaves  about half an hand ful washed and chopped 
Green chilles 2 you want more u can use
Half a tea spoon red chilli powder
1cup of or 200 gms of chana flour 
For that
1 tablespoon or 2 tablespoons of rice flour. (For crispness) 
Ajwain seeds of 2 teaspoons
Salt to taste

Mix chana flour and rice flour,  add all the other ingredients and add water to mix it well.
To the consistency of any pakoda mixing.
Take a kadai add oil and drop a lemon sized flor to deep fry and serve it with any chutney 

Wednesday, October 28, 2015

Curry Leaves Rice

250 grams raw white rice
Curry leaves about an hand full or 50 grams.
Either one can use Asafoetida  or 

Garlic cloves about 4 to 5
Green chilles according to the spice required. Since I do not eat spicy food I have added  one  chilly.
How to do:
Cook rice, rice should not be sticky for that use 1:2 rice:water and pressure cook for 2 or 3 whistles.
secondly grind the curry leaves with garlic cloves and green chillies. 
Take a pan, take  2 tablespoons of oil, add the grounded curry leaves to this and saute for 5 minutes.
once you get the aroma of curry leaves cooked off the gas.
Let the rice cool for few minutes then add the rice to the cooked curry leaves and add salt.
Mix it well and serve garnished with cashews. 

Thursday, August 20, 2015

Banana Stem Dry (Dindina Palya)as in Kannada

Banana Stem is always good for Health. 
Very Simple way
When you buy banana stem, remove the outer part till you get a bit softer 
middle part.
Then cut it into small pieces.
Put it in water,
while cutting we get fibres  will be there 
remove it using ur fingers
and strain it and then either pressure cook it or cook it directly.

Then temper it with mustard seeds, cumin seeds, curry leaves red chilles and garnish with grated coconut.

Alu Tikki very Simple way

After kidscome back fromSchool they need varieties, this was one of the simple Alu Tikki which I tried out
Just you need 2 medium potatoes
boiled and smashed.
Add chili flakes, garam masala, salt and turmeric powder,
add kasuri methi and then mix it well.
Make any shape and roll it on the rava which is chiroti rava.
I keep rava which is roasted(once I get it from the shop I roast it)
Finally, shallow fry it using ghee.
Serve hot with Ketchup.

Friday, July 17, 2015

Mavinakai Gojju (Raw Mango sweet and sour)

Mango Gojju, everyone's favorite because of the taste, sweet and sour.

For one medium raw mango 4 servings can be done. (we can also try this with ripe Mango)

Very easy to make it,

All you need is, 1 medium sized raw mango, Jaggery or Sugar, mustard seeds, 1/4 teaspoons, 1/4 teaspoons of cumin seeds, curry leaves few, finely chopped coriander leaves chopped for garnish.(optional)

goes this way,

Take a medium sized Mango, clean it, either you can peel the skin or after boiling  you can peel it.
I take out the skin and pressure cook it.
Take a kadai, add oil,add mustard, after it cracks, add cumin, add green chilles chopped, add curry leaves, saute and add the pressure cooked mango and squeeze it and take out the seed.
add little turmeric powder, if required add water and sugar or jaggery and let it boil for 5 minutes,till we get the thickness

Serve with roties and it can also be side dish for rice.

Sabudana Kichidi

Sabudana (Tapioca) 

Tapioca is extracted from Cassava root, is used mostly in vegetarian diet.
It tastes good, we have few recipes for this,

One of the well-known recipe is Kichidi, most of them when they are fasting prefer this dish.

 For 2-3 servings


Sabudana 200gms
Chana dal 1/2 
Fried gram dal powder 2 table spoons 
Red chillies 2-3
Coriander leaves few finely chopped.
Curry leaves few leaves.
Groundnuts 2 table spoons.
Turmeric powder 1/4 teaspoon.
Mustard and cumin seeds for tempering.
Oil 2 tablespoons.
Salt to taste.

If you are using fried gram powder or groundnut powder you can add grated coconut.

How to make it,

One need to take care of soaking part, soak sabudana  for 20 minutes.
Strain the water, let it get set.
After an hour or so, take it out and temper it with your own liking spices.
1. I mix strained sabudana with either fried gram dal powder or fried groundnut powder.
both tastes very good. 
2. Take a kadai, oil, add mustard, after it cracks, add cumin seeds, add chana dal, red chillies or green chilles, groundnut, saute for 5 minutes.
3. Add curry leaves, turmeric powder.
4. Mix it well and add Sabudana to this and mix it well adding salt also.
5. Garnish with coriander leaves and serve it hot.

Wednesday, June 3, 2015


Tried for the first time and it came out well.

Obbattu, one of the common sweet which is made on special occasions in South India.

All you need is Maida, Chiroti Rava, Jaggery, oil, Toor dal,(channa dal), cardamom powder, turmeric powder about 1/4 tea spoon and slatto taste. 

Maida- 250 gms for 10 to 15 
Few use only Maida, few mix both Maida 200gms and chiroti rava 50 gms. few do only with Chiroti rava.

I have used maida 150gms and 100 gms of rava.
Mix both the flours, add turmeric and salt,  kneed it and apply oil, few dip the kneaded dough in the oil for 2 hrs or above and then they again kneed it, and the dough will be soft to use.
Here I did not dip in oil.

For the filling, melt Jaggery about 250gms and strain it keep it aside.
Pressure cook either channa dal or Toor dal  about 150 gms , after pressure cooked once it is cool, strain and remove the excess water once it is  cool.
 take the dal and mix with the jaggery and saute till you get thick consistency, once it is cool, add cardamom and again you need to grind it to thick paste. This will be ready stuffing for Obbattu.

Then take a bit of dough and spread it in your left palm and keep the stuffing and close it, and either using the roller u can roll or there will be sheets available in the store spread it on those sheets applying oil and then cook it on the pan and serve hot with Ghee. 

Paddu fry(South Indian)

This is another recipe where you make paddu and it is left over.
For the evening snacks this can be yummy snack with tea.

Very simple recipe, take the leftover paddu, and take a kadai, add oil, add turmeric, add sambar powder of any brand. I have added home made masala powder.

Add a bit of salt, add red chilli powder and then put all the paddu in the frying kadai and mix it well. Your Paddu fry is ready.

Mix Vegetable Bonda

Mix veg Bonda is again a simple recipe of grated vegetables, like ash gourd, potato, and grated carrot.

It depends on how many servings you need you can increase the quantity.

Take one cup of Besan for 2 servings, and add 1 table spoon of rice flour for the crispiness, add finely chopped green chili, add salt, add cumin seeds and asafoetida a pinch and add all the vegetables grated to this batter. One can add red chili powder also. Mix well and  water to this make it thick so that you can make it like balls and deep fry. Serve it hot with any chutney.

Shavige Bonda(vermicelli)

I never would like to waste food, sometimes  if some food is left will try to make over that and serve it.
This is one of the recipe wherein I made vermicelli Upma and it was left, so made this one.
 measurement serves 3-4 servings  

All you need is a cup Vermicelli  upma
1 cup of Besan flour
Mix 1 tablespoon of rice flour to this.
2 tea spoons of Cumin seeds.
2 tea spoons of fennel seeds.
Add Salt 
Mix the batter with water, 
The batter should be of the thick consistency.

Now take the vermicelli and make balls of it.
Dip the balls in the batter and immediately
put it in the oil. 
Deep fry it and serve it with chutney. 

Monday, June 1, 2015

Lunch Box

I pack Lunch box this way..............................

1. Main Rice dish
2. Curd Rice
3. One bowl of fruits.
4. One Bowl of Cucumber.

Evening snack includes, Poha upma, or Bread sandwitch, or Puffed rice masala.

Quick Bhindi fry

Simple and quick Bhindi fry,

If you take 200 gms it will serve two servings.

Make it this way,

Wash bhindi (ladies finger) wipe it in a cloth and cut it.

Fry it with a tablespoon of sunflower oil or any vegetable oil.

After frying keep it aside.

Take a kadai and take 1 table spoon of oil, add mustard, after it cracks add jeera about 1 teaspoon, add saunf (fennel seeds) about 1 teaspoon, add curry-leaves about 3-4 , green chilies according to the spice required, add little turmeric, asafoetida. Mix it well and then add a bit of Sambar masala powder, any brand or homemade, add salt and saute and leave for 1 minute.

Mix the fried Bhindi and serve with roties.

Friday, February 27, 2015

Green chilli Gojju

Green Chilli Gojju, Gojju is a gravy made in South India with addition of tamarind and Jaggery. There are variety of Gojju made.

This one is one among those.
Recipe courtesy Sushma..a friend of mine......... 

Very easy and simple one.....
Take green chillies as required and who need more spice, one can choose little less spicy chillies.
2-3 servings about 50 grams chilles.(cook green chillies in little oil and keep it aside)
Mustard, jeera, urad dal, curry leaves, red chillies, and asafoetida.
Take all about 1/4 tablespoon and pinch of hing.
Tamarind water(soaked and strained) 1'' Jaggery (1 tablespoon)
1/2 tablespoon of roasted chana dal powder.

Take a kadai and take oil and put mustard, jeera, uraddal, curry leaaves, red chillies, and asafoeida.

saute and then add, tamarind water, add green chillies(let it cook)
later add jaggery.

Add water if required for the consistency.
Add salt.
Later add roasted chana dal powder and then serve hot.

Dahi Aloo Simple Gravy

Dahi Aloo for 2-3 servings

All you need is babypotatoes about 250 gms
Lemon Juice-1 to 2 tea spoons.
Red chilli powder about 2 teaspoons.
Amchur Powder about 1 -2 teaspoons.
Dhaniya powder-1-2 tea  spoons 
Cumin powder 1-2 tea spoons.
Curds about 2 cups.
Salt to taste and oil about a table spoon for tempering.
Mustard, Jeera,green chillies, curry leaves, and coriander chopped.

As usual oil potatoes and peal the skin.
Take a kadai, add oil, add mustard, jeera,  greenchilles, curry leaves.
Saute and then add all the dry powders, saute for  2 minutes.
Add lemon juice and saute.
Add potatoes and then after it cools add potatoes to curds.
Serve with rice  or Roties 

Monday, February 23, 2015

Channa Dal Pulao

Cooking time:10 minutes
Serves: 3-4


1/2 kilo Rice
120 gms Channa Dhal.
1/2 teaspoon chilli powder
1/2 tea spoon Black pepper
1 -2 bay leaves
4 table spoons ghee.
1 medium sized onion.

You make it this way:

Boil channa with salt and water in cooker.
Make Rice in a separate cooker.
Take a Kadai, fry chopped onions with bay leaves, cloves, chilli powder and pepper.
Add channa dal and fry a bit.
later add Rice and mix get tasty Dal pulao.......

Sunday, February 22, 2015

Carrot Juice

My favourite drink in the morning.  For 1 cup of Juice you need a medium sized carrot.

All you need is one carrot, 1 spoon honey, 1/2 lemon.

Cut carrot into small pieces. Add water and grind it.

Strain the juice,  add honey and lemon juice and drink it. you can add ginger if you like. ...Ginger is good for curing acidity.

Friday, February 20, 2015

Huli Melogra(Flavored Rice)

Again this is another method of flavored Rice.  This can be made be for Lunch or Dinner.

Coriander seeds- 2 tablespoons

Jeera(Cumin) -1 tablespoon
Red chilles -2 or according to your required spice.
Coconut Grated 2-3 table spoons.
1/2 tablespoons of soaked rice
Grind it to paste.
Half a lemon juice

Pressure cook rice whatever the quantity required and mix it with the ready paste after tempering is done. Taste better if rice does not stick to each other.

For Tempering:

Take oil in kadai, put mustard, after mustard crackle, add chana dal and urad dal about 1/2 tablespoons each, add groundnut, after it turns brown, add curry leaves and then add desired vegetable, one can use Simebadane(coyote squash) and chakoote soppu and mix it with the hot rice......add lemon juice for good taste, before  serving garnish with coriander and grated coconut.

Herakai Dosa (Ridge Gourd Dosa)

I think long back this recipe was shown in some cookery show. This could be one of the healthiest breakfast for kids also.

Heard it through some  friend and tried it it was tasting superb.

All you need is rice soaked overnight and grind it in the morning you can add grated coconut while grinding,  coconut is optional. Batter should not be too thick in consistency.

Take Herekai (Ridge Gourd) and peel the skin. Cut it into round slices.
Switch on the pan, keep it in sim.

Take one slice at a time,  dip it in the batter join it to make round Dosa...  

After 5 minutes change the side.....once it is done Serve with any chutney. Dal would also be a good combination.

Thursday, February 19, 2015

Idly Manchurian.


Make small idlies and keep it aside(we get baby idly mould in the market)

onion finely chopped 1 cup for 10 baby idlies.
Capcicum finely chopped 1 cup (100 gms)
Tomato 1 finely chopped.
Curry leaves few.
Cumin seeds 2 teaspoons
Sambar powder 1to 2 teaspoons
Turmeric powder a pinch.
Ginger finely  grated  1"
Garam Masala powder 2 teaspoons.
Oil for frying and salt to taste.

Make it this way:

Take a kadai
add oil, add onion fry till golden brown.
add tamoto, once done add capcicum, once done
add all the masala powder one by one.
Saute to mix it well, then add salt and finally add idlies and mix it well.

Serve hot with ketchup.

Whole Moong Dal Roti


Wheat flour 2 cups
One cup of Moog dal soaked overnight,
1/2 cup of methi leaves finely chopped,
Green chilles  as required spice cumin seeds 1 teaspoon, salt to taste,
Oil for making roties,
ghee to brush on roties.

How to make it:
Grind moong dal with green chillies and keep it aside.

Take wheat flour and add all the ingredients and grounded paste to it and make a soft dough,  if required you can add water,  kneed it well. Keep it for 
Make equal round portions and make chapathies. 
Brush ghee on Roties.
Serve hot with mint or any other chutney.

Dal Dokli in 15 minutes.

Everyday it's a challenge to make sure that your kid eats healthy food and not get bored of the same food. Here is the recipe of Dal Dhokli which we can make it in 15 minutes.

What do we need. ,     For  2 servings

For Dal:
Masoor dal 1 table spoon.
Moong dal 1 table spoon.
Chana dal 1 table spoon.
Tomato 1
1 teaspoon of Garam Masala powder.
1 teaspoon of Rasam powder.
1 teaspoon of Red chilli powder.
1/4 teaspoon of turmeric powder.
Mustard seeds, Cumin seeds, Asafoetida and curry leaves for tempering. Take about a teaspoon of all and few curry leaves. Salt to taste and ghee for tempering.
 You can add saunf for tase

 For Doklis
Mix 1 cup of wheat flour with water and salt. One can add desired masala. I have not added any masala.

Make a dough and keep it aside.

Pressure cook dal with tomato. Keep it for cooling. Make a chapathi and cut it into desired shapes.

Take a kadai, add ghee, add mustard, cumin, and asafoetida, curry leaves.
Add all the masala powder mentioned above and saute it.

Add this tempering to the cooked dal in the cooker. Add cut doklies and salt.

Pressure cook for one wistle.

Serve hot with ghee and put bit of sugar.

Wednesday, February 18, 2015

Simple Pumkin Gravy

Simple Pumpkin Gravy

Very simple and easy to make Pumpkin gravy 
3 Servings

White pumpkin: 1 kg Cut it into small pieces.
Green chillies as desired.
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoons
Curry leaves few leaves
Turmeric powder 1/4 tea spoon.
Urad dal 1/2 table spoon
Pinch of asafoetida
Oil 1 tablespoon
1 table spoon of Methi powder( mix of four types of dals)

How to make it:
Pressure cook pumpkin 2 whistle.
Take a pan add oil
Add mustard after it cracks,
add cumin seeds, urad dal, once it turns little brown
add green chillies, curry leaves, 
add asafoetida and turmeric powder.
Finally add Methi powder.
Saute for a minute and then add cooked Pumpkin into it and leave it for 3 minutes to cook.
Since we have added Methi powder it will give thick consistancy.
It is good with Roties or rice. 

Roti (Rice Floor)

Rice Four Roties with a variation.

Servings 2-3

Rice Flour: 2 cups
1/2 bunch Dil leaves finely chopped
Green Chillies as desired finely chopped 
Curry leaves chopped finely for taste
Cumin seeds 1 tea spoon.
Ajwain 1/4 tea spoon.
water as required.
Salt to taste
Oil for brushing.

Mix rice flour with all the above ingredients mix with water the dough should be little softer than the wheat dough and keep it aside.

Take a Roti making sheet (it is readily available in any shops)
Normally it is also used to make pooran poli

Take handful of mixed flour and spread it with the help of your fingers and put it on a pan.
after it is done in one side, reverse it.
Then serve it with any chutney.

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