Wednesday, August 21, 2013


A Perfect South Indian Snack Bite.Likewise it's deep fried snack usually made during festive season.You can munch them anytime of the day when hunger strikes.


Rice flour 3 cup
Chick peas flour or dhalia powder 1/2 cup
Cumin seeds and turmeric powder 1/2 tsp each
Red chillie powder 1/4 tsp
Ghee 2 tsps
Salt to taste
A pinch of soda.

1. First in a small boil 3/4 cup of water.Add cumin,chillie,turmeric powder and ghee.Turn off the heat.Sieve rice and chick pea flour together to a mixing bowl. Add the above boiled water with hing, salt and mix together.
2 )Add water little at a time and make a chapati like dough. Dough should not be too stiff nor too loose.
3 ) With the help of chakli presser,take little of the dough and fill into the chakli mold.Press and shape on greased plastic cover and it ready to deep fry in oil.
4. Take a Kadai,gently slide them in a medium heat oil and turn them both sides till they are crispy and golden brown.
5.Spread them on a paper towel.

Monday, August 19, 2013

Broccoli Stir Fry

Broccoli is very rich fiber,vitamins,minerals and so on.Each vegetable or fruit has unique benefits.One of the very nutrional vegetable which is good to almost all age group.Cooking broccoli is a contingent part so I use microwave to steam it.


2 Cups of Chopped Broccoli ( I used frozen broccoli florets)
1 Big Onion (chopped)
3 to 4 Green Chillies (chopped)
Dry Coconut Powder 1/4 cup
Frozen Green Peas 1/4 cup (optional)
Chopped Cilantro as required
For Seasoning :
2 Tbsps of oil
1 Tsp of mustard seeds,urad dal .
1/4 Tsp of cumin seeds and turmeric powder
Salt as per taste.

1. In a microwave safe bowl,cook the broccoli for 8 to 10 minutes.Dont add water since i used frozen broccoli.
2. In a medium heat saucepan add oil with mustard and cumin seeds,after spluttering stops add urad dal.Saute with chopped onions and green chillies till soft.
3. Add the cooked broccoli,coconut,turmeric powder,green peas and salt.finally add cilantro to taste.

Sunday, August 18, 2013

Crispy Maddur Vada With Green Onions

Sunday Evening Special,crunchy munchy Maddur Vada.Its a one of most popular snack item in Karnataka.Tastes good with dip of coconut chutney or coriander chutney.This time not just like regular maddur vada,I added fresh green onion or scallions which gives as an added special taste to the snack.

Ingredients :
1 Cup Rice Flour
1/2 Cup All Purpose Flour Or Maida
Semolina or Sooji less than 1/2 Cup ( roasted )
1/4 cup of roasted dry coconut powder
1 Tsp of roasted and crushed peanuts
1/8 Tsp of Cumin Seeds
Half a size Onion finely chopped
Fresh Green Onions just about 1/2 Cup
2 Chopped Green Chillies
Cilantro and Salt to taste.
Water as needed
Oil for deep fry

Method :
1.  Mix all above ingredients with water in a mixing bowl as required .Knead well and make thick dough.Make sure you dont add excess water to the dough( adding less water gives more crunchy vada)
2. Grab a lemon size ball from kneaded dough & press them flat on a greased sheet just like patties.
3. Heat oil in a pan on medium and deep fry them till crispy golden brown.
4. Spread them on a paper towel to remove excess oil and serve hot with coconut or coriander chutney.

Tuesday, August 13, 2013

Coconut Badam Burfi

Here comes another simple version of Badam Burfi accompanied with coconut.To be honest,i used badam powder not the whole almonds.Though the recipe sounds simple tastes great.


1 Cup Coconut(grated)
1 Cup Sugar(powdered)
3 Tsps MTR Badam powder
1 to 2 Tbsps of Condensed milk( I used fat free)
1/4 cup of Ghee ( I used less than 1/4 cup )
3 Tsps of Maida Or All Purpose Flour
Warm Milk less 1/4 cup
A Pinch of Cardamom powder


Heat a thick bottomed pan,add ghee(use partial portion)grated coconut,powdered sugar,condensed milk and cardamom powder.keep stirring well till the sugar melts down,bring them to sim.
Meanwhile,in a small mixing bowl make a thick paste of ghee(remaining) and maida .If necessary add milk to it.
Now add this paste to the coconut and sugar.You can see a thick consistency,don't stop stirring until it leaves sticking from the pan.
Take greased sheet,spread on equally and press gently.Allow it cool and cut them into desired shape and size.You can garnish them with roasted cashews and dry coconut powder.


Instant Bisibelebath (Moongdal version)

Think of Karnataka cuisine the first thing which pops into our mind is most delicious and authentic dish Bisibelebath.The name itself suggests that it's a combination of rice ,lentils and spicy powder.There are varaties of Bisibelebath you can make,for example Oats Bisibelebath,Avalakki Bisibelebath,Cracked Wheat Bisibelebath and so on.This time I gave a try to Bisibelebath with moongdal (hesarubele).


1 Cup Sona Masoori Rice
1/2 Cup Moong Dal
1 Carrot ( chopped lengthwise)
1/4 cup Lima Beans ( I used frozen)
1 Tbsp of peanuts
1  1/2 tsp of Garam Masala
1 tsp Red Chillie & Turmeric powder
Cashews & Cilantro to garnish
3/4 tsp of tamarind paste
Coconut powder as desired
Salt to taste
5 to 6 cups of water

For Seasoning;
Oil and 1 tbsp each
Mustard seeds,asafeotida & curry leaves
Procedure :
Cook rice,vegetables and moongdal together with measured water in a pressure cooker and bring them to 5 whistles.
In a sauce pan heat oil,add mustard seeds,asafeotida,curry leaves,salt.Sim the heat add garam masala,cashews,red chillie and turmeric powder.Saute them for less then a minute.Finally add tamarind paste...
Mix the above with cooked rice.Add hot water to the rice if needed.
Garnish them cashews and cilantro.

Rice Specialities

Thursday, August 8, 2013

Mango Shrikhand

Mango Shrikhand is traditional sweet dish from Maharashtra and Gujrathi cuisine.A dessert made from strained yogurt,is very tasty,healthy and easy to make.Since mine was a thick consistency yogurt never strained it.One of the best served dish  made during all festive season.

All you need is:

Fully riped mangoes- 2
Yogurt - 3 cups 
Sugar - 7 to 8 tsp ( may increase as per taste )
Cardamom powder - 1/8 tsp
A Few Saffron strands

How to make it :

1. Chop the mangoes into pieces and remove the skin.Squeeze them into a fine purée.
2. Blend the mango purée with yogurt,sugar,cardamom powder & saffron until   smooth texture.Transfer them into a serving bowl.Refrigerate the smoothie for about two hours.Serve chill.
3. A good combination for poori's and chapathi.

Happy Cooking !!

Tuesday, August 6, 2013

Chocolate Coffee Shake

Mixture of chocolate and instant coffee powder.Perfect drink for a hot summer day.

Ingredients :    

2 Scoops of Vanilla Ice Cream ( I used fat-free ice cream )
2 Cups Cold Milk ( low-fat )
3/4 tsp of Instant Coffee Powder
2 to 3 Tbsps of Whipped Cream
2 to 3 Chocolate Chunks ( I used Hershey Bars)
Sugar & Cardamom powder to increase as per taste.

Servings : 2

Preparation :

Blend all above ingredients together.Bring them to pulse for a while.
Serve cold.

Friday, August 2, 2013

Whole Grain White Chillie Bread

The speciality of this dish is tomato chillie sauce mixed with bread which gives the spicy taste.Made with fewer components which is apparently available in your kitchen.

Ingredients :

Whole Wheat White Bread - 6 slices
Onion - 1 ( cut lengthwise )
Tomato - 1 ( chopped )
Mashed ginger and garlic - 1/4 tsp each
Green chillies  - 2 ( cut lengthwise )
Tomato Chilli Sauce - 2 tbsps
Chillie powder - 1/4 tsp
Sprinkle salt,sugar,turmeric powder according to taste
Mustard seeds -  1/4 tsp
Oil - 2 to 3 tbsps
Chopped cilantro to garnish

1. Set the flame to medium heat.On a non stick pan,toast the whole grain white bread to crispy golden brown on both sides without using oil.You can also try with white bread.Allow it cool.Cut the bread into square pieces ( I preferred using the scissor as it gives a precise shape ).

2. Heat a skillet,add oil,allow mustard seeds to splutter.Later add chopped onions,ginger,garlic and tomatoes.Fry them for few minutes till they are soft.
Season them with tomato chillie sauce ,salt,turmeric,sugar as per taste.stir it well.

3. Finally add the bread pieces and mix it with the above.Toss them upside down in a slow process.Since the bread is tender soft,remove from heat quickly.Enhance the taste with chopped cilantro and serve hot.


Monday, July 29, 2013

Vegetable Puffs

My memories of the Crispy Crust veggie puff with soft stuffed spiced onions goes back to the days when I came to US more than a decade ago.Never had a thought that these puffs can be done at home!One of the best served tea time snack especially during winter season.

1 sheet Puff Pastry

For Stuffing:
Onion - 1/2 ( chopped )
Mustard & cumin seeds - 1/2 tsp each
Turmeric powder - a pinch
Chopped coriander
Green chillies - 2 or red chillie powder (   1/4 tsp)
Garlic to taste is optional
Oil - 2 tbsps
Salt to taste.
You can even add mixed vegetables for stuffing.

Method :
1. The first thing you have to do is thaw the pastry sheets for about 10 minutes.
Later cut the desired shapes. Usually cut them into square.
2. Meanwhile on the other side, in a heated sauce pan add oil with mustard,cumin seeds.After they splutter,add onions,turmeric powder & green chillies
3. Sauté them for about 5 minutes.
4. Mix well,adjust salt to taste.Turn off the heat and let it cool down.
5.By this time the sheets should be soft enough to stuff .With the help of a spoon spread the spiced onion curry above the sheet.gently seal them on the sides
6.Preheat the oven for 400 deg.Put them on a greased baking sheet and place it in the oven.Bake them for about 10 to 15 minutes or till crispy golden brown.Serve with tomato ketchup.

Sunday, July 28, 2013

Simple Lemon & Mint Rice

Simple Lemon & Mint Rice

A combination of lemon juice and mint leaves with fewer items yields a zesty taste. 


Basmati - 1 cup
Onion - 1/4 size
Mint leaves - 4 to 5
Green chillies - 4
Mustard & cumin seeds - 1/4 tsp each
Coconut powder - 1 tsp
Turmeric powder just a pinch
Chopped coriander leaves - 1 tsp
Oil and ghee - 1 tablespoon each.
Salt to taste
Water - 1  1/2 cup
Lemon - 1
Method :

1. Cook the rice in a pressure cooker with 1 1/2 cups of water.
2. Grind the mint leaves,chillies,coconut powder,coriander leaves to a fine paste.
3. Heat a pan, add oil and ghee with mustard & cumin seeds.add onions after spluttering is done.Saute the onions till they turn soft.
4 . Now add with the grinded paste with turmeric powder & salt.
5 . Next mix well the cooked rice and squeeze the lemon accordingly.
6. Enhance the taste the fresh chopped coriander leaves.


Thursday, July 25, 2013

Creamy Carrot Soup Recipe

A Healthy Soup,rich in color,aromatic,tasty as well.

All you need is :

Carrots - 4 ( peel & cut them into slices.pressure cook for 2 whistles with 1  1/2 cups of water )
1 tbsp of butter
Onion - 1 tsp ( chopped )
Grated coriander just about a 1 tsp
Garlic clove -  just a small one for taste
Ground black pepper - 1/4 tsp
1 tbsp of half and half cream
Salt to taste

How to prepare the soup :
 Melt the butter in a pan and cook onion,garlic till soft.
Sprinkle salt as they cook. Blend pressure cooked carrots,onions,garlic until smooth by adding little water.
Now pour the blended carrots etc into the sauce pan,add the half and half cream with black pepper.Allow them to sizzle in the pan for about 2 minutes.
Garnish with coriander strings if desired.
Serves about 2 cups.

Monday, July 22, 2013

Homemade Garlic Bread

One of the well-liked appetizer by everyone. Smells so good when it's baking.
I always prefer to do it on Friday evening as tea time snack.

1 french bread loaf( I used 1/2 pound)
salt & 2 to 3 pinches of herbs or oregano

For Butter spread:

3tbsp Butter( I used the light butter since this was my first time try)
1 tbsp Olive oil
5  to 6 cloves of garlic, minced

1) Preheat the oven at 400 F.
2) Cut the bread loaf horizontally into two halves.
3) To make garlic butter spread, Heata small saucepan, add olive oil and make it warm. Turn off the heat. Add butter and minced garlic and mix well.
4) Spread the garlic butter on the inside the bread.Sprinkle the oregano all over it. Bake for 5 to 8 minutes or until the edges get lightly brown. Add salt to taste.
Cut the baked bread with knife buttered side down and slice it.Serve hot with tomato sauce.

Wednesday, July 17, 2013

Pudhina Avarekaalu Saagu (Lima Beans/Butter Beans & Mint Curry)

Saagu is an traditional karnataka dish.Mixed vegetable curry blended with additional flavor of Lima beans and mint..But this time I tried with mint and butter beans.Usually accompanied with poori,chapathi etc.


Lima Beans/avarekaalu - 1/2 cup
Tomato (chopped) -1
Onion (chopped) -1
Carrot (chopped) - 1
Potato (chopped) -1
Mint leaves - 8 to 10
Green chillies -4
Mustard seeds - 3/4 tsp
Turmeric powder 1/2 tsp
Coriander leaves just about an handful
Curry leaves 5 to 6
Cumin seeds -1/4 tsp
Coconut powder -1/2 cup
Cinnamon powder - 1/4 tsp
Garam masala -1/2 tsp
Ginger- 1/4 inch( grated)
Dhalia -1 tbsp
Oil - 1 tbsp
Salt to taste
Sugar(optional) -  1 tsp
Water - 1 to 1 1/2 cups

Pressure cook all the vegetables for about 2 whistles.Or you can microwave them high for 10 minutes.
Grind the mint leaves,coriander,curry leaves,green chillies,coconut powder,cinnamon and dhalia into fine paste.
Heat the heavy bottomed pan with oil and add mustard seeds,after splattering add the cooked veggies,sauté for couple of minutes.
Finally add the grinded paste,mix well with water.Season them with salt and turmeric powder.
Serve them with poori,chapathi,Roti etc.