Monday, August 31, 2009

Dum Aloo

Re Posting for the Event.

  • 8-10 small Potatoes
  • 1 Onion (finely chopped)
  • 1/2 cup Yogurt
  • 2-3 Tbsp Coconut (shredded)
  • A small piece of Ginger
  • 1 Tbsp Poppy seeds
  • 3-4 Green chilies
  • 1-2 Cardamom pods
  • 2 tsp coriander powder (dhania powder)
  • 1/2 tsp Cumin powder
  • 1 tsp Red chili powder
  • 1 tsp Garam masala powder
  • Oil for deep frying
  • 2 tsp Oil / Ghee
  • Salt to taste
  • Coriander leaves (chopped)


Boil the potatoes and peel them. (but i like the skin so have not peeled). Prick the potatoes withe fork. Deep fry them till th
ey turn slightly brown color. Drain and set it aside.

Grind the coconut, poppy seeds, cardamom, ginger, green chilies and make a paste with little water. Heat the pan with oil, add onion and fry till light brown. Add the coconut paste and fry till oil separates. Add cumin powder, coriander powder, chili p
owder. Stir everything well and cook for 5 minutes.

Add the yogurt, salt, fried potatoes and mix it well. Add water to cover the potatoes and simmer till the gray is thick or 8-10 minutes. Add garam masala powder ad mix it well.
Garnish with coriander.

Serve hot with chapati / naan.


These Goes to Viki's Side dish for the Chapati Event.

Sunday, August 30, 2009

Ragi Muddi/ Ragi mudde

This is very famous dish from karnataka. There is saying like " Hittma tindam bettam kittam" means those who eat ragi they can crush a hill. Its very healthy & gives you strength.


  • 1 cup Ragi flour (Finger Millet flour)
  • 2 cups Water
  • Salt to taste


Take the heavy bottomed pan add 1 cup water and bring it to boil. Mix the 1 cup ragi flour and 1 cup water (like a thin paste). Add this paste, salt to boiling water. Stir continuously so there will be no lumps. After few minute when the paste get thick enough turn off the heat and let it cool. When it is bit warm you can make the desired shape.

Serve hot with Ghee and
Spinach saru / Fenugreek Leaves curry.

This Recipe goes to Shanti's State Special Event.

Thursday, August 27, 2009

Goli / Mangalore Bajji

Re posting this entry as its going for the events...


  • 2 Cups All Purpose or Maida
  • 1 Onion, finely chopped
  • 3-4 Green chilies (chopped)
  • 1 cup Curd / Butter milk (more or less as required)
  • A bunch of Coriander leaves (finely chopped )
  • A pinch soda
  • Salt as per taste
  • Oil for deep frying
In a bowl combine the maida, onions, chilies, salt, coriander leaves and baking soda along with curd (well beaten) or buttermilk, let the consistency be the smooth. Heat the oil and deep fry till they are bit brown colour.

Serve hot with
Coconut chutney.

Wednesday, August 26, 2009

Bonda / Appam

  • 3 cups Rice (uncooked)
  • 1 Urad Daal (black Gram)
  • 1/2 cup Phoha (flattened rice)
  • 1/4 cup rice (cooked)
  • Soda Bicarb (cooking soda/ baking soda)
  • Salt
Soak rice, urad daal, poha, in different bowl for a over night. Once they are ready, grand/ mixture these all one by one . Put all barter in one bowl and mix well. Add salt and soda bicarb while making bonda. Grease the moulds with light oil and pour the barter and cook till you get the brown colour.
Serve hot with Coconut Chetney and Sambar.

You can add chopped onion, coriander leaves, green chilies, cumin seeds & salt to the Bonda barter and m
make masala Bonda. This also tastes good !


This is Steamed/ Ukade / Kudisida Modak.


  • 1 Cup Wheat flour
  • Salt
For Stuffing:
  • 1 Cup Coconut
  • ½ Cup Jaggery
  • 1 tsp Sesame seeds
  • 1 tsp Poppy seeds (optional)
  • ½ tsp Cardamom powder

In a bowl add wheat flour, salt and make a dough. (almost like chapti dough)
Keep aside the dough at least for 1 hr.
On a low heat roast the coconut, sesame seeds, poppy seeds and jaggery. Now the jaggery melts and from a nice mixute with all ingredients. Turn off the heat, add cardamom powder and mix it well.
Now make a small balls oof dough, roall into small puris(or desired size). Let is shape in circle, put a spoon full or more coconut stuffing and cover the dough to give modake shape.

In a pressure cooker or a steamer. I have used pressure cooker and Idli plates, grease the plates with ghee or oil, place the modaks on plate. Cook with modaks for 15-20 minutes without putting the whistle.

Serve modaks with Ghee. I did Nevadya With Rice, Kattin saar/Kaatachi Amti and Rice Sandagi

Note: Can add some Ghee to the coconut mixture if its too dry.

Modak are also done with deep frying. For that We have to use Miada/ All purospe flour and the dough should be bit stiff. With a same stuffing of coconut mixture and make the modaks. Deep fry in a oil instead of steaming.
Both style Modaks tastes good..:)

Tuesday, August 25, 2009

Green / Raw Mango Rice / Hasi Mavinkai Anna

  • 1 Green / Raw Mango (grated)
  • 1 cup Rice (cooked)
  • 2 Tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin sees
  • 1 tsp Split Black gram ( urad dal / Uddin bele)
  • 1 tsp Split Check peas ( chana dal / Kadale bele)
  • 1/4 tsp Termeric powder
  • 1/2 tsp Sugar (optional)
  • 1 Onion (chopped)
  • 3-4 Green chilies
  • 1/2 cup Peanuts
  • 1/4 cup Coconut (fresh)
  • 1 string Curry leaves
  • Coriander leaves (chopped)
  • Salt to taste.

Heat the pan with oil, add mustard seeds, cumin seeds and allow them to splutter. Add green chilies, onion , split black gram, split check peas , peanuts and roast till they turn golden color.
Add grated mango, coconut , curry leaves and fry for 1-2 minutes. Add termeric powder,salt, sugar (if the raw mango is too sour then add sugar) and mix everything well. Cover it and cook for 4-5 minutes on low heat.

Garnish with Grated mango and Coriander leaves.

Note: You can peel the skin and use the pulp. (but i like the skin so i have not peeled)

1. you can use red chilies.
2. make a paste of raw mango, peanut and coconut and give the tadaka.

Monday, August 24, 2009

Holige / Puran poli

Wish you all a very Happy Ganesh Chaturthi. I like this festival a we can eat lot of variety of food for 5 days. Crack the cracker and have fun visiting to friends and family place to see there Ganapati.. :)

So the day we bring the ganapati to our home for Nevedya we prepare Holige , Badenekai pallya (brinjal), Kattin saru (dal) & Anna (rice). For next four day we prepare one variety of sweet like Kadabu, Modak, Shevagi paiysa.

Ingredients for Holige:

For Stuffing
  • 1 cup Split Check peas (kadle bele)
  • 1 cup Jaggery (grated)
  • 1/2 tsp Cardamom powder
  • 1/4 tsp Nutmeg powder
For outer layer:
  • 1 & 1/2 cup All purpose flour /Maida
  • 2 tsp Oil
  • A pinch Salt

In a heavy bottom vessel add water and bring to boil, add check peas and cover it to cook.
(keep eye on the vessel otherwise it might spill the water). Cook this for 15-20 minutes and checkout in between weather they cooked. Once they are cooked turn off the heat and let it sit a side till room temperature.

Mean while we can make the dough for outer covering. In a bowl add maida, salt, Oli and mix it well. Add water and make smooth dough. cover the dough and keep it a sid

Now drain the water from the peas (reserve some water for Kattin Saru). In the same vessel add grated jaggery,cardamom powder, nutmeg powder and mix it over low flame till jaggery melts. Let this cool completely.

Now grind the above made peas and jaggery to a smooth but thick paste.

Apply some oil to wax paper& rolling pin. Take the dough (lemon size), roll out for 1-2 cm diameter and put the stuffing in,close it like a fig or like we do for parata. Roll out thin circle. (as shown in the pic)

Heat the tava and pour some oil, place holige with paper. Holige facing the tava, wait for 2-3 sec and peel the paper from the surface. Roast both the side with oil till they are brown color. Repeat this with rest of the holiges.

Serve hot holige with Ghee and Warm milk or Kattin Saru.

Note: Be generous with oil. For rolling and roasting it takes lot of oil.
If the stuffing is watery, add dry coconut so that it absorbs the water.

Sunday, August 23, 2009

Banana Smothie

  • 1 Banana (ripe)
  • 2 Cups Milk
  • 1/2 Cup Yogurt (plain) (used low fat)
  • Sugar or Honey (as per taste)

In a mixie/ Juicer Add all the ingredients and blend well till nice smooth juice.
Can add chocolate syrup (optional).

Chocolate Syrup: (optional)
In a bowl take the chocolate chips add little milk and micro wave with 3o seconds break until you get nice consistency.

This Recipe goes to Sireesha's Soups& Juice Event.

Saturday, August 22, 2009

Yennegai Badanekai / Stuffed Brinjal

Yennegai Badenekai & Jolad Rotti is very famous in North karnataka. We prepare this as our meal or dinner.

  • 6 Purple Brinjals
  • 1/2 cup Peanuts
  • 2 Tbsp Sesame seeds
  • 1 Onion (chopped)
  • 1 Garlic clove (chopped)
  • 1/2 tsp Cumin seeds
  • 1 tsp Red Chili powder
  • 1/4 tsp Temeric powder
  • 1/4 tsp Cinnamon powder
  • 1/4 cup Coriander leaves (chopped)
  • 1/2 tsp Jaggery
  • 2 Tbsp Oil
  • Salt to taste.
For seasoning:
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1 Tsp Oil.


Heat the pan with oil, add cumin seeds allow them to splutter. Add onion and fry till they turn tender / brown color. Add peanuts, sesame seed and roast for minute or so. Add red chili powder,termeric powder, jaggery, salt to taste and fry for 1-2 minutes. Turn off the heat and let ti cool. Once its cool, grind with coriander leaves and little wat
er. Make paste (coarse paste so that you can stuff this).

Cut the brinjals diagonally, stuff the peanut masala. Heat the pan with oil, add mustard and cumin seeds allow them to splutter. Place these brinjal and little water and cook on low heat. close the pan with lid. Cook for 10-15 minutes or till they are tender.

Serve Yennegai with Jolad / Chapati

Thursday, August 20, 2009

Hoory my 2nd Award !

This is my 2nd Award ! Thank you so much Sangi from simply declious for passing me this award dear. This is really wonderful gift....

Saturday, August 15, 2009

Veg Soya Cutlets

Soya chunks are hing in protein , low fat & full for energy. Its very good & ideal for kids and also for adults. By making with potatoes they will not come to know about hidden soya chunks & veggies !

  • 1/2 cup Soya Chunks (shredded) (used nutrela) (pls read the note)
  • 2 Potatoes
  • 1 Carrot (shredded)
  • 1/4 cup peas
  • 1/4 cup Vegetables (used mixed- beans, corn)
  • 1 Onion (finely chopped)
  • 1 Garlic clove
  • 1-2 Green chilies
  • 1/4 cup Coriander leaves (chopped)
  • 1/2 tsp Red chili powder (optional)
  • 1/4 tsp Termeric powder
  • 1/4 tsp souf / Funnel seeds
  • 1/4 tsp Cinnamon powder
  • 1 Tbsp oil Plus some more for shallow fry.
  • Salt to taste.
To dip:
  • 2 Tbsp All purpose flour / Maida
  • little water
  • Bread crumbs
  • Rava (optional) (this gives extra crispy)

Wash potatoes & mixed vegetables and pressure cook with little water and salt. Once its done mash them and keep it aside. (if water is there then drain it well)

Heat the pan with 1 tbsp oil, add onion, garlic ,green chilies, carrot , peas and fry till they get tender. Add mashed potatoes,vegetables and fry for a minute or so, add red chili powder, termeric powder, cinnamon powder, salt and mix it well. Add salt, cooked shredded soya chunks and let it cool completely. (i have added some fresh bread crumbs to that if any water is there it will soak everything)

Take soya mixture and shape them like Oval / Round / Heart shape or any other shape.
In a bowl add maida and water and make paste. Dip these soya patties into maida and dip in rava and bread crumbs. (make sure it is coated well).

Heat the tava and pour 1-2 tsp oil and place the soya patties on it and roast both the side until they turn brown color.

Serve hot with Ketchup & hot Chocolate.

Note: I have used soya chunks from nutrela. First i cooked them in boiling water 7 pinch salt. after 6-8 mintes they were tnder. Take out soya chunks from the boiling water and rinse 2-3 times in fresh water. Squeeze out all excess water . (As per the box instruction i have used it.)

Wednesday, August 12, 2009

Carrot Chutaney

Its easy and healthy chutaney !

  • 2 Carrots (peeled and shredded)
  • 2-3 Green chilies (chopped)
  • 1 Garlic clove (chopped)
  • 1 tsp Cumin seeds / powder
  • Salt to taste.

In a blender / mixie add the shredded carrot, green chilies, cumin , garlic and slat. blend it well.
This can be stored in fridge or 1-2 days.

Serve with Chapti / Rice or even with Bread.

Note: Adjust the chilies and garlic as per your taste.

Monday, August 10, 2009

My first Award

I am extremely happy and excited that i got my ever first award for my cooking blog.

Thank you so much Shanti from shanthikumar's cook book for passing Kreativ Blogger Award to me.

Here are the rules that come with Kreativ Blogger Award:

1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link the person who has nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreativ bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on each of the blogs to let them know they have been nominated.

I know you guys may have received many awards...but this is from my side...
I would like to Pass the award to these lovely Bloggers, Congrats guys:

1. Divya @Dil se

2. Padma @ Padmasrecipes

3. shruti @wheniplaychef

4. Pavani @ cookshideout

5. Sangi @ simplydelicous

6. Nitya @ 4sensemayal

7. Bhavana @ from my plate

Ok now 7 interesting thing about me....

1. I love Traveling & Photogrpahy.
2. I don't fear of failure.
3. I love Adventure sports like...river rafting, kayaking, hiking....
4. I love pets like Doggie and Horse.
5. I love to cook and eat and taste new things....
6.I like to be frank and straight forward.
7. I don't like messy kitchens and sinks.

Wednesday, August 5, 2009

Dill Masala vada

  • 1 cup Split Checkpeas ( chana dal)
  • 1/2 cup Black Gram (urad dal)
  • 1 cup Dill (chopped)
  • 1 Onion (finely chopped)
  • 2-3 Green chilies (chopped)
  • 1/2 tsp Red chili powder (optional)
  • 1 tsp Cumin seeds
  • 1/4 tsp Termeric powder
  • 1/2 cup Coriander leaves (chopped)
  • Salt to taste
  • Oil to deep Fry.
Soak the both the dal for 5-6 hrs. One its ready to blend, remove 1 Tbsp of dal and keep it aside.
Blend the dal , cumin seeds like coarse paste without adding too much water. In a blow remove the paste, add onion, dill , coriander, red chili powder, termeric powder, salt and mix it well. Now add the 1 tbsp whole dal, 2 tsp hot oil and mix it well.

Shape the vada as you like with little water to palms so that they will not stick. Heat the oil (not smoky hot) deep fry them at first side first then other side till golden color.

Serve with Ketchup / Tamarind chutney

Note: While frying pls note that you will fry till they get golden color other wise they will be uncooked inside.

Monday, August 3, 2009

Bagel with Vegiies stuffing / Bagel Sandwich

Something different with the normal bagel and cheese spread !
Bagel with Veggies stuffing.
  • 2 Beagles (used Onion, poppy seeds, sesame seeds)
  • 1 Cucumber (finely chopped)
  • 1 Tomato (finely chopped)
  • ¼ tsp Black pepper powder
  • ½ cup Cream cheese( for spread) or Butter also can be used.
  • 1-2 strings Dill (optional)
  • 1-2 Leaves Mint
  • 1-2 String Coriander leaves
  • Salt to taste.
In a bowl add cucumber, tomato, dill, mint, coriander, black pepper powder, salt and mix it well.
Spread the creme cheese on the be bagel. Spoon this above made fresh veggie spread and top with bagel.

Saturday, August 1, 2009

Open Sandwich (indian style)

  • 6 Bread slice (any bread)
  • 1 Onion (chopped)
  • Oil To roast plus some more to drizzle on sandwich
  • 1/2 cup Putani chutney (recipe is given below)
  • Coconut Chutney

Heat the tava , sprinkle some oil on it. Place the bread slice and roast both side. Take the toast and palce it on serving plate and sprinkle the putani chutney all over and sprinkle the oil. Keep it for a minute or so.

Serve hot with coconut chutney and chopped onion and Hot tea !

Ingredints for the Jatpat putani Chutney:
  • 1 cup Putani
  • 1-2 Garlic cloves
  • 1 tsp Red chili powder (more or less)
  • 1/4 tsp Termeric powder
  • 1 tsp Cumin seeds
  • 1 String Curry leaves
  • Salt to taste.

Heat the pan add putani / daliya and cumin. Roast for 5 minutes or till you get nice aroma.
Let it cool for some time. In a Grinder / mixie add roasted putani / daliya , cumin, red chili powder, termeric powder, curry leaves and salt. Blend everything well. Can make very nice powder or i like coarse texture.

This can be stored for 5-6 days.

This recipe I'm sending to Divya's Show me your sandwich event.

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