Friday, October 18, 2013


A combination of healthy lentil soup and black gram dal fritters, traditionally called as "Bonda Soup where fritters are soaked into the soup for a while to enjoy the merged taste of both. This is a very nutritious appetizer as well. This is one of the most popular breakfast and evening snack served recipe in Bangalore Restaurants, needless to say this recipe was always in my favorite list. This was in my "to do" list since long, all it takes is just little of your precious time to serve and enjoy this delicious lentil soup.


For Bonda's

1 Cup Black Gram Dal/Urad dal( soaked in water for atleast 4 hours)
For the grinded batter:
Grated ginger 1/2 tsp
Curry leaves 6 to 8
Grated coconut 3 tsps
Green Chillies 2
Whole pepper 5 to 6
Rice flour less than 2 Tbsps
Chopped coriander leaves
Oil for deep fry

For the Soup:

1/2 Cup Moong dal
For tempering:
1 tsp of oil
1/2 tsp of mustard seeds
2 green chillies
1 tomato
1/4 inch grated ginger
Curry and coriander leaves
1/4 tsp turmeric powder
1/8 tsp of jaggery as optional
Fresh squeezed lemon juice to taste


Grind the soaked urad dal into a thick batter with very little quantity of water.
To this batter,mix with chopped chillies,curry and coriander leaves,coconut,rice flour,pepper and salt which forms like thick batter.

Cook the Moongdal in pressure cooker with 3 cups of water to soft.
In a sauce pan add the given tempering items listed above with little oil and mustard seeds in a pan,after they splutter add tomatoes,ginger,chillies turmeric powder,salt and atlast the lemon juice.Keep this ready.

Deep fry the grinded batter in round balls shaped and slide them into oil till crispy golden brown.Ready to be soaked into the Moongdal soup.Let it soak for 5 to 10 minutes .Sure you enjoy the aromatic soup..

Tuesday, October 15, 2013


Perfectly fried vegetable cutlets crispy on outside and will be soft on inside - a delicious one for sure.A bit more easier version of my cutlet recipe,great snack during rainy & soggy days.Done this recipe while ago but now I posting on my blog,so this is my second type of cutlet recipe.

Bread Slice-4
Green onions 1/2 cup
Frozen Sweet peas-1/4cup
Garlic 1/2 tsp( I used garlic powder)
Coriander leaves-3tbsp
Garam masala 1/2 tsp
Chilli powder-1/2 tsp
Rice flour-1/2 cup
Salt to taste
Turmeric powder
Oil for shallow fry


Grate all the vegetable above in food processor except the sweet green peas and mash it well when hot.

In a saute pan fry all grated veggies ,ginger&garlic,garam masala powder & chilli powder in little oil until they are semi-cooked.Dip and squeeze the whole bread slice in water for few seconds,mix bread and the mash vegetable and make like balls,pat it flat.
Add the rice flour to this sautéed curry for crispness(since I was running out of bread crumbs,so I used the alternate method),shallow fry till golden brown.

Serve hot with sauce and chutney.

Monday, October 14, 2013


A traditional mildly sweetened whole wheat deep fried riped banana breakfast recipe from Mangalore so called Mangalore Buns.Very popular recipe generally made from all purpose flour and riped banana,but with a reference to my friend I changed it to whole wheat flour and gave a try for first time.

My serving makes around 10 mangalore buns

1 Cup Whole Wheat Flour
1 Big Fully Riped Banana( I used only 1/2 banana for mild sweet,may use full but the  dough becomes more sticky)
3 Tbsps of Yogurt
1/4 Tsp of Cumin seeds
3 Tbsps of Sugar
1/8 Tsp of Baking Soda
Oil for deep fry
1 Tbsp of ghee for deep fry combined with oil for more tasty buns.

First make the purée of banana in a blender without adding water
In a large mixing bowl combine all the items above including the banana purée except oil and ghee.Dont add water,knead the dough enough just like puri batter not to soft or thick.
Set aside for at least 3 to 5 hours(highly recommended)
After resting for 3-5hours, take out the dough and roll small balls with the help of rolling pin for about 2 to 3 inches of thickness to get the puffiness.For dusting can use wheat flour as well.

Deep fry them in oil combined with 1 tbsp of ghee.
Can be served with any chutney or tomato ketchup.

Saturday, October 12, 2013

Doodh Peda

A pure Indian traditional milk sweet delicacy,good and easy to try for the beginners.Their are two options to try this recipe,either you can choose making from milk powder or the second option is condensed milk.So mine is made of condensed milk,I often use condensed milk( fat free) to try multiple sweet recipes...just love the way it is..Can be refrigerated upto a week in a air-tight container.

What you need is..!!

Sweetened Condensed Milk 1 tin ( i used fat free)
Almond milk powder 3 tsps
All purpose flour or maida 3 to 4 tbsps( according to thickness)
Saffron soaked in warm milk
Cardamom powder 1/4 tsp
2 to 3 Tsps of ghee

How to make pedha's;

Combine all the above ingredients in large mixing bowl.Mix well without any lumps.

In a heavy bottomed pan,turn on the heat to medium high.
Keep stirring for 3 minutes,keep a greased plate ready and pour this mixture into it.
With the help of of rolling pin,roll it into round to 1/2 inch thickness.Allow it to completely cool down.

Cut them into desired shape using cookie cutter.I tried to use the cookie cutter but some of them were not in shape,so I used the some bottle cap and got a very cute size.
Garnish them with dry fruits.Homemade pedha's are ready to taste...hope you relish it..

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.