Monday, October 7, 2013

Eggless Pineapple Cake

My first ever eggless cake recipe came out successful,an adapted recipe through internet.Have been try this..!So had some pineapple chunks left out..and easy to bake with less ingredients.


All purpose flour 1 Cup
Powdered sugar 1/2 Cup
Blended Pineapple 1/4 Cup
Baking powder 1/2 tsp
Baking soda 1/4 tsp
2 tbsps of oil
Cardamom powder 1/8 tsp
Vanilla essence 2 to 3 drops


Preheat the oven to 200 deg

Mix all the above items in a mixing bowl.Keep stirring the batter for a while you get thick consistency.

Grease a medium size cake pan( I bought 8 inch round) and set aside
Pour the batter into the pan and spread evenly
Bake in preheated oven at 300 deg for about 35 minutes.
Make sure to bake until the toothpick or knife inserted in middle comes out easily
Once it's done allow it to cool for 10 to 15 minutes and invert the cake pan to cut into desired shape.

Sesame Seeds/Curry Leaves Spicy Rice

Craving for something unique style of rice..!!! Here is the perfect medium spiced South Karnataka Rice Recipe.Just the cooked rice sautéed with more coconut,curry leaves and sesame seeds.


Cooked Rice 1 Cup

For Grinding:

Grated Coconut 3/4 Cup
Green Chilli 4 to 5
A Generous Handful of Curry Leaves
Roasted White Sesame Seeds 2 tsps
Roasted Poppy Seeds 1 tsp

For Tempering

Mustard seeds,Channa Dal,Urad dal 1 Tsp each
Asafeotida and turmeric powder 1/4 tsp each
Oil 2 tbsps
Salt to taste
1/2 tsp of fresh lemon juice


To the medium heated skillet or saucepan add oil with mustard,channa & urad dal
And add asafeotida and turmeric powder as well.
Grind to a dry paste the above mentioned in the grinding ingredients part.

Add this paste to the heated oil with mustard and dals sizzled in it.
Now add the cooked rice and mix well and season them salt and fresh lemon juice
Garnish with cilantro leaves.

Saturday, October 5, 2013

Besan Holige

Basically this is my mothers recipe and it's one of my most liked holige.Very simple and effortless traditional sweet recipe.Its a Gram Flour/Besan combined with powdered sugar and melted ghee for stuffing.Will explain you more below..!!

Step 1 :

1 1/2 Cups of Wheat Flour
1/8 tsp of Turmeric Powder
Water & Oil as needed to the dough

Step 2 :
For Stuffing:

Besan 1 cup
Powdered Sugar 1 1/2 Cup
Melted Ghee 1/2 Cup To 3/4 Cup
Roasted Poppy Seeds 1/4 tsp
Cardamom powder 1/2 Tsp
Wheat Flour 1 Tbsp


First follow the step 1 procedure,make a chapathi like dough by adding turmeric powder,oil and water as mentioned earlier.The dough should be soft enough.

Next in a mixing bowl,add all the step 2 items mentioned above without adding water.Hint(So typically it should like the besan Ladoo mixture).

Next with the help of a rolling pin,make poori size from the chapathi dough.For dusting use rice flour.Stuff the besan mixture of lemon size and close the dough and again roll it into chapathi size.Dont roll into too thin as it may tear up.

Heat the non stick pan to low to medium heat,gently roast it on both the sides by the touch of little oil.Applying more oil will tear up the holige.

That's it you're done.! Enjoy the taste..

Saturday, September 28, 2013

Special Akkiroti/Thalipettu with Roasted Peanuts & Moongdal

This recipe is originally from my cousin sister..thanks to her for such an nice and crispy Akkiroti with roasted crushed peanuts..especially the taste...all I can say just awesome..!!and for a change she guided me to add the soaked Moongdal to the dough.Just imagine the aroma of peanuts while rotis are toasted...great..!You would sense kodubale flavor while eating this Be sure to give a try..and enjoy the new taste..


2 Cups Rice Flour
1 to 2 Medium Size Grated Carrots
Less Than 1/2 Cup of Moongdal(soaked for at least 4 to 5 hrs)
5 to 6 Green Chillies
3 Tsps of Roasted And Crushed Peanuts
Dry Coconut 1/4 cup
Chopped Cilantro and jeera 1/4 tsp
Grated Ginger 1/4 tsp
Salt to taste
5 tbsps of oil
Water as needed

1. In a mixing bowl,add rice flour,carrots,jeera,ginger,soaked Moongdal and salt.And grind the Chilli,cilantro,peanuts and coconut to a coarse.

2. Mix well the grinded paste to the flour by adding water as needed.And make a medium stiff dough. Take a handful of dough and make it into round balls almost like medium size apples.

3. Before heating the griddle or non-stick dosa pan,spread a tsp of oil into it.
4. And gently tap the round shape balls and spread evenly with your hands almost to chapathi size.

5. Turn on the heat to medium and roast them on both the sides to crispy brown
    color.'ll enjoy the new taste..and look forward for your feedback

Friday, September 27, 2013

Poppy Seeds Ladoo/Gasagase ladoo

Very soft & mild sweetened sweet dish...the prep itself is deliciously attractive.They look very appealing &...real yum too.
I have to quote that this is my own innovative usual very fast and simple to do.Happened to attend one of my friends baby part of cooking was sweet just a new worthy try..! Thanks to all my friends who appreciated it..


1/2 Tin Carnation Milk(2% low fat)
3/4 Cup Grated Dry Coconut
3/4 Cup Powdered Sugar(may increase as per taste)
2 Tbsps of Roasted Poppy Seeds
3 Tbsps of All Purpose Flour
2 Tsps of Badam Powder
2 Tsps of Ghee
Cardamom powder for taste

Simple Method

1.In a large bowl,mix the carnation milk,coconut powder,sugar.
2.Make a thick paste of all purpose flour by adding little water.
3.Combine above ingredients in a thick bottom pan with medium heat.Add the badam powder,cardamom powder and roasted poppy seeds.
4.Keep stirring until you get a thick texture,atlast add ghee to it.Remove from heat and it cool for an hour.
5.Make a Jamoon size balls and roll the round shape balls into the desiccated coconut by adding little powdered sugar to the coconut.

Tomato Masala Curry

Tomato masala curry recipe, roasted poppy seeds,cashews and roasted peanuts gives a splendid spicy taste. this easy Indian curry recipe is mild spicy yet delicious and good to go with parathas and chapathi's.


2 Diced Tomatoes
1 Chopped onion
1/4 cup Frozen Green peas(optional)
2 Green Chilli
1/4 Cup Grated Coconut
1 Tsp Roasted cashews,peanuts and poppy seeds
Grated Ginger and Garlic,cilantro 1/2 tsp each
Garam masala,turmeric & Red Chilli powder,sugar 1/2 tsp each
Oil for tempering


1. Chop and grind all the tomatoes and onions,chillie,coconut,cilantro,ginger,garlic,poppy seeds and nuts into a thick paste.
2.Saute them in 2 tbsps of oil in a pan.Pour the grinded curry into the pan and stir it for about 5 minutes.
Generally I add 1/2 tsp of heavy cream as an optional ingredient for curries,which gives additional thickness to it.
3.Add red Chilli powder and garam masala,turmeric powder.Transfer it to a serving bowl.

Sunday, September 22, 2013

Veggie Spring Rolls

Delicious and mouthwatering spring rolls,easily munched anytime of the day.So simple to prepare.My all time favorite snack,just love to do it.Can be mixture of any grated vegetables.


1 Cup All Purpose Flour
1/2 Cup Grated Cabbage(chop them lengthwise)
1/2 Cup Grated Carrots
1 to 2 Tsps of Green Chilli Sauce
1/4 Tsp of Dark Soy Sauce
2 Minced Garlic Cloves
1 Tbsp of Ghee
A pinch of salt
Chopped Cilantro
Water to knead the dough


1. Make a medium stiff dough of all purpose flour by adding water,salt & little by little.Add 1/8 tsp of ghee while kneading the dough to give extra softness to dough.Set aside for at least 2 hours.
2.Saute the grated veggies,garlic in sauce pan with ghee for 2 to 3 minutes.Make sure they semi-cooked.Add the Chilli & soy sauce.
3.Now take the kneaded dough and grab a small size balls and roll them into puri size shape.Cut the edges into square shapes with the help of a rolling spoon.
Stuff the semi cooked veggies and roll them gentlyinto lengthwise,seal the edges with water.
4.Deep fry them in medium heat oil till crispy golden brown.
5.Serve with sweet and salty tamarind sauce.

Monday, September 16, 2013

Appi payasa

Tired of cooking with the typical ingredients.Nothing tastes better than our own traditional way of cooking.Who does'nt like it..?Infact their are plenty of choices you can alter with one vegetable in our traditional method.So these recipe is milk dessert with deep fried poori's soaked into it.Apart from soaked poori's I added fine sooji which gave a thick texture so that it can stored in refrigerate for day more.


1/2 Gallon of Whole Milk or 2 liters of milk( I used 2% milk)
1/2 cup of chiroti rava or fine sooji(roasted) may increase to adjust thickness
Roasted Cashews & raisins 
Sugar 2 cups(increase accordingly)
Cardamom powder & saffron strands to taste
Deep fried Poori's 5 to 6


First in a thick bottomed pan,boil the milk in low heat.
Add sugar & roasted sooji to milk.Stir quickly without any lumps,as it gets thick in texture add the cashews,raisins,cardamom and saffron into the milk.
Atlast as the milk thickens,tear the deep fried poori's into pieces.Make sure they are crunchy and well fried into more golden brown in oil .
Put them into the milk and again stir well to thick consistency.
Can be served as hot or cold.

Sunday, September 15, 2013

Special Ambode/masala vada

Ambode was in cooking list since long time,so thought of sharing with you all.
Something special about these Ambode is for a unique taste I added a teaspoon of green chilli sauce & soya suce with the regular ingredients,a medium spicy and tangy flavor.

Chana dal:1 cup
Green chillies: 3or 4 according to taste
Red Chillie pwd : 1/2 tp
Onions finely chopped: 1
Jeera: 1tsp
Hing: 2 tsp or size of a pea
Curry leaves: few
Coriander leaves: 2 tbsp.
Grated fresh coconut: 2 tbsp.
Green Chilli sauce(optional) 1 tsp & Soya sauce(1/8 tsp,optional)
Rice flour 2 tsps( for crispness)
Oil for deep fry


Wash and soak the chanadal for at least 4 to 5 hours. Drain the soaked chanadal to remove excess water and grind coarsely with green chillie,coriander,coconut powder etc. Later add rice flour to the grinded paste.Transfer to a bowl and mix finely cut onion mix well.
Make small balls and pat them gently into flat shape.. Heat oil in a pan.. Take the prepared balls and slide into the hot oil, one by one. Flip the ambodes in the oil, so that both sides get cooked evenly. Remove from oil, when both sides are cooked, spread them on to a paper towel to remove excess oil and serve the crispy Ambode with any varieties of chutney.

Sunday, September 8, 2013

Kesar Pineapple Sweet Pongal

A traditional South Indian Rice pudding sweet mixed with lentils,sugar etc.
But I gave innovative style by adding the pineapple chunks and saffron,very delicious.Can surely try for a change.

Ingredients :
Sona Masoori- 1 cup     
Moong dal - 1/2 cup
Pineapple Chunks 5 to 6
Saffron strands 4 to 5 (soak them in warm milk for 15 minutes)
Warm Milk - 1/2 cup
Sugar - 1 cup
Dry Coconut powder - 1/2 Cup grated
Ghee- 2 table spoons
Cashews and Raisins- 1 table spoon
Cardamom Powder- 1/4 tsp
Water- 4 cups

Roast rice & dhal for few minutes and keep aside
In a Pressure Cooker, add rice and dhal with 1:4 water for 3 whistles. Let it cool
Take a Non-stick Pan add ghee, fry the cashews and raisins 
Add coconut powder and  Sugar.
Now add the cooked rice mixture to this.
Make a fine paste of pineapple chunks and add to the rice.
Lastly add cardamom powder,saffron(soaked) and mix well.
Serve hot or cold, when cooled it becomes little thick in texture.

Friday, September 6, 2013

Bread Fries

Kids are back to school,was wandering to make some quick snack recipe.Bread is something a everyone's favorite breakfast choice.
Those bread fries look just wonderful! So simple and so tasty!Give this a will love it.

All you need is:

5 Slices of White Bread
1/4 Tsp of Red Chilli Powder and Sugar
Salt to taste
Oil for deep fry


Cut the bread slices into pieces.Shallow fry them in low heat oil,Spread them into a paper towel.In a mixing bowl sprinkle red chillie powder,salt & sugar to the fried bread chunks.Kids are back to school,was wandering to make some quick snack recipe.Bread is something a everyone's favorite breakfast choice.
Those bread fries look just wonderful! So simple and so tasty!Give this a will love it.

All you need is:

5 Slices of White Bread
1/4 Tsp of Red Chilli Powder and Sugar
Salt to taste
Oil for deep fry


Cut the bread slices into pieces.Shallow fry them in low heat oil,Spread them into a paper towel.In a mixing bowl sprinkle red chillie powder,salt & sugar to the fried bread chunks.Can be combined with tomato ketchup while serving.

Benne Biscuit/Butter Cookies(homemade)

Fresh oven baked benne biscuits/butter cookies,another popular snack product in Bengaluru.Tried this first time today and was so tempting and perfect in taste.i made them to crispy golden brown not just like the soft & white color ones.

1 cup Maida or all purpose flour
3/4 cup  fine Sugar(powdered)
3/4 cup ghee/melted butter
2 tsp cardamom powder
1 tsp Baking powder


1. Preheat the oven 350 deg C
2.In a mixing bowl,mix maida,sugar,butter,cardamom powder and baking powder.And knead the dough well to stiff.

3.Snap a small balls from the dough and flatten them gently from top .
4.Place them on a baking tray,bake them for about 15 to 20 minutes till light golden brown.Keep a close watch on this.Turn them upside down with the help of oven friendly spatula.
5.Enjoy the freshly home baked cookies.

Wednesday, September 4, 2013

Vegetable Biryani

So inviting and irresistable authentic tasty vegetable biryani with less spices.Found this easier version recipe from one my friend,and happy to share on my blog.

Basmati Rice - 2  cups
 Garam Masala (Cloves - 3; Cinnamon - 2 inch stick; Bay leaf - 3; Cardamom - 2)
Onions - thinly sliced - 2 cups
Ginger garlic 1 tsp
Carrots - 1 (chopped)
Capsicum 1/2 a size (chopped)
Green peas 1/4 cup( frozen)
Beans - 10 - cut into 1" pieces
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp 
Yogurt/ - 1 tbsp
Cashew nuts - 5 (roasted)
Ghee - 1 tbsps
Water 3 1/2 cups
Salt - to taste
Oil 3 tbsps


Cook the presoaked rice with veggies in a pressure cooker .Heat oil in a pan and add the garam masala. the aroma starts to impart add the onions and saute until transculent.Add the cooked vegetables,ginger garlic paste . Mix the spice powders in yogurt like a paste and add to the above. Add salt & fried cashews  to cooked rice  .Serve hot with Raitha.