Monday, April 17, 2017

Mysore Masala Dosa

Mysore Masala Dosa", a distinctive breakfast recipe in Karnataka.. The​ outer look is crisp and crunch..With potato filling and spicy red Chutney powder stuffed in..and a drizzle of butter or ghee spreaded inside,Absolutely!! Irresistible in taste..


the dosa batter:
4 cups raw rice
1 cup urad dal
1/2cup poha/avalakki
1 tsp Methi seeds/Fenugreek
Salt to taste
Oil+Ghee (or plain oil) for making the dosas

Soak the rice, methi seeds and dal together 6 to 7 hrs.
Soak poha for about 10 minutes in water, before grinding.
Grind all together, until very smooth, adding water as needed.
Mix the batter with the help of a laddle in a circular motion for 5 minutes.The batter becomes more lighter and fluffy.
Let it ferment overnight.Add salt before you make dosa.
Grease oil on tava, spread batter evenly to thin.. Season some ghee or oil. Apply Red garlic Chutney ,( 15 red chillies,10 garlic pods, turmeric,salt.. Slightly roast Chillies and garlic in oil and grind them to powder).

5 large potatoes, boiled and mashed
2 sliced
green chillies, chopped
fresh coriander,line juice,salt to taste.

Heat oil in a pan. Add mustard seeds. , add turmeric, green chillies and onion.
Fry until the onions are soft.
Add the mashed potatoes, salt and turmeric,lemon juice and coriander. Mix well. Stuff on top dosa and red Chutney with some butter for added taste..Roll it ..Done..

Thursday, April 13, 2017

Gasgase Payasa/Poppy Seeds Kheer

A popular South Indian Dessert,made during festivals and it has numerous health benefits.."Gasgase Payasa"..It's something so simple to prepare..And has unique taste in it.
Poppy seeds are highly nutritious and no allergic.. And considered as a cooling dessert, especially during summer..Do try this..

1 Cup Poppy Seeds/Gasgase (roasted)
1/2 Cup Raw Rice( washed and soaked)
1/2 cup Dry coconut powder
1/2 Cup grated Jagarrey
Cashews and Raisins (roasted)
1/4 cup milk
Cardamom powder to taste
Ghee as needed.

Roast poppy seeds and rice slightly,for best results soak rice for an hour in cold water and strain to avoid lumps while cooking..I normally do this way!
Grind the roasted poppy seeds, strained rice with coconut powder..No need to add water and keep aside.
In a heavy bottom pan,pour the grinded paste..Keep stirring,add Jagarrey, cashews, raisins,milk and
Keep stirring continuously for 10-15 minutes.
Finally,add cardamom powder and ghee as required..Done!!
Serve hot.

Wednesday, April 5, 2017

Puliyogare/Tamarind Rice


Tamarind Rice,a palatable vegan 🍚 rice recipe, sweet,sour,spicy.. Feasible to make on any festive occasion.. popular in South India.. Each region has it's own variations and style... This is more over Karnataka version recipe..Here it goes!!

1 cup cooked rice
1/2 tsp. mustard seeds
2 Tbsps​. peanuts
1/2 tsp. black gram
1/2tsp. bengal gram
Tamarind paste 1 1/2 Tsps
Jaggrey 1 Tsp
Turmeric powder,salt, asafeotida to taste.
Oil 3Tbsps
Few curry leaves and red chillies.

Roast and grind the below..

Bengal Gram, black gram1 tsp each
Cumin seeds 1/4 tsp.
Sesame seeds 1 1/2 Tsps
Peanuts 2 Tbsps
Dry coconut powder 2 Tbsps.


To a heated pan,add oil, mustard seeds,allow it to spulter,add all dals, peanuts, red chillies,turmeric powder, asafeotida,salt, tamarind paste, jaggery and curry leaves..
Add the roasted powder.Add 🍚 rice..Combine well..

Sunday, April 2, 2017

Nucchina Unde/Steamed Lentil Dumplings

Happy to share yet another traditional Karnataka dish...A nutritious breakfast/snack recipe, variable lentils soaked and steamed with green leaves (as optional)"Nucchina Unde".. Absolute low calorie recipe.. Normally served with coconut Chutney and majjige huli..

1 cup Chana dal
1/2 cup grated coconut
1 red onion, finely chopped
10-12 green chillies
1 tsp. grated, ginger
Pinch of turmeric
chopped coriander and curry leaves
Asafoetida and salt to taste.

Wash and Soak dal together in water for 4 to 6 hours and drain completely.For best results,soak Dal overnight..
Grind to a coarse batter with the remaining ingredients, do not add water.
Shape the mixture into small balls, (like oval shape) flatten them slightly.
Grease them in idli stand or cooker container and steam them for 10-15 minutes.
Serve hot with Coconut Chutney.

Wednesday, March 29, 2017

South Indian Kadhi

Basically..A vegetarian buttermilk curry mixed with gram flour and veggies..So here I added fresh Fenugreek leaves and cooked chana dal...A typical north Karnataka version..A complete healthy side dish for rice and roti..


Fresh Fenugreek leaves (washed and chopped)one bunch.
Handful of Chana dal ( cooked)
Buttermilk 1 Cup
Gram Flour/Besan 3 to 4 Tbsps.
Cumin seeds 1 Tsp
Dry Coconut powder 1 Tsp
6 to 10 Green Chillies
1/4 inch Ginger
Mustard seeds 1 Tsp
Few Cilantro leaves
Turmeric, Curry leaves,asafeotida,salt to taste
1/2 Slice Fresh Squeezed 🍋 lemon juice ..
Oil .


Make a fine paste of ginger, Chillies, coconut powder, cilantro leaves and cumin seeds.
In a thick bottom pan,add a 2 Tbsps of oil..Add mustard seeds to splutter with a pinch of asafeotida.
Add methi leaves and saute for few minutes..Add buttermilk,cooked chana dal and the paste,salt, turmeric,curry leaves..Mix well.
Lastly,in a bowl make a thick batter of gram flour..Pour this to the curry above... Keep stirring for few minutes.. adjust water accordingly if the curry gets to thick.. Should be medium consistency.. Squeeze half lemon juice..DONE!!

Sunday, March 12, 2017

Pudhina Pulav/Mint Rice

Truly flavorful one pot rice meal, Made of fresh mint leaves, onions with few herbs and spices..mixed along steamed rice.


1 Cup Basmati Rice
1/2 Bunch of Fresh Mint Leaves
1 Medium Onion (sliced)
Handful of coriander leaves
Ginger Garlic paste
3 to 4 Green Chillies
1 Cinnamon Stick
1/4 Tsp of Cumin seeds
2 Cloves and few cashews,bay leaf.
1 1/2 cup water.
Salt to taste.
A Tbsp of ghee and oil.


Cook Basmati Rice with enough propationate of water.
Make a smooth paste of mint leaves, coriander leaves, Cinnamon, chillies, Ginger garlic paste and coconut powder,by adding very little water in a grinder.
In a pan,add ghee and oil on medium heat,add cumin seeds,bay leaf,salt and onions.. Saute till transculent
Mix the grinded paste to this and cook for few minutes.
Now,add this to the cooked rice..
Give a nice gentle mix and garnish with roasted cashews and deep fried onions( optional).

Friday, March 3, 2017

Homemade Bisibelebath Powder

Homemade Bisibelebath Powder


1/2 Cup Bengal Gram/Channa Dal
2 1/2 Tsps each Cumin and Coriander Seeds
1 Tsp of Fenugreek seeds
1 Star Anise and few Cloves
1 1/2 Cinnamon sticks
1/2 Cup Dry coconut powder
12 to 15 Red Chillies


In a heavy bottom pan,add little oil and roast all the above items till golden brown.
Allow them to cool,and grind it to a fine powder.
Store in a air tight container.


Lemon pickle is a classic condiment in South Indian platter.Spicy,salty and sour in taste,best suitable for rice etc.

Few ingredients:

Lemon pickle

4 medium sized lemons( rinsed and dried)
2Tbsps of red chilli powder
1/2 tsp of roasted and powdered fenugreek seeds
Pinch of turmeric
Salt and sugar to taste.
For seasoning..
Two tbsps of oil
Mustard seeds

Cut lemons into pieces, pressure cook them with quarter cup of water in a vessel for just two whistles.
Add above ingredients..Mix well..
Heat oil,crackle the mustard seeds and hing.
Saute them well ..Ready to serve
Can be stored in air tight container for one week.

Tuesday, February 28, 2017


A thick,creamy and classic sweet dish of Maharashtra and Gujarat cuisine... Shrikand..Made out of strained yogurt.. Best healthy dessert for kids too..


5 Cups Plain Yogurt( may use full fat..but I used low fat yogurt)
8 Tbsps of Powdered Sugar
1/4 Tsp of Cardamom powder
Few Saffron Strands.


In a large bowl,strain the yogurt in a muslin/cheese cloth..
Wrap it tightly..for atleast 5 to 6 hours.
Discard the excess water from the yogurt.Unwrap the cloth,transfer the thick
yogurt in a separate bowl,add sugar,cardamom powder and saffron strands( soak the strands
for few minutes in warm water).
Mix well, A thick,creamy delicious yogurt is ready.
For best results,Serve Chill.

Thursday, September 22, 2016

Easy Masala Powder

A simple to make curry powder,can be used for curries,rice ,kurma etc...


Coriander Seeds-2Tbsps
Cumin seeds- 1 1/2 Tbsps
Cloves 9 to 10
Cashewnuts-10 to 12
Cinnamon sticks-2
Dry Coconut powder-1 Tbsp
Chillie powder-1 Tbsp
Cardamom powder just about 2 pinch
Oil to roast.


Roast all the above ingredients in a heavy bottom pan with a tsp of oil.
Grind all the roasted items to a fine powder.
Can be used for kurma,rice,curries,dals etc...

Tuesday, August 23, 2016


A Very popular Indo Chinese starter recipe Gobi Manchurian,the taste itself so irresistable & so undeniable.Cauliflower florets are coated in a thick batter,deep fried and marinated with varieties of tangy spicy...!!...yummy...
Always wanted to add this recipe in my blog....and is a must appetizer in any menu platter in any restaurants..


For Batter:
1 Medium Size Cauliflower cut into florets(immerse the cauliflower into hot water and a pinch of salt for about 15 minutes before cutting)
6 Tbsps of All Purpose Flour/Maida
4 Tbsps of Cornflour
2 Tbsps of Rice Flour for Crisp(optional)
1/2 Tsp of minced garlic
Salt as needed
Water to make thick batter
Oil for deep fry.

For the Gravy;
Minced Garlic - 4 Tsps
Grated Ginger 1/2 Tsp
Chopped Spring onion
Finely Chopped A piece of Capsicum( optional )
Finely Chopped Onion - 1
Green Chilli sauce - 1 tsp
Soya sauce - 1/8 tsp
Tomato sauce - 6 to 8 Tsps
Chopped Cilantro
Oil/ghee 2 tsps each.
Sugar 1 Tsp


1. Mix all the batter ingredients in a bowl,make a thick batter.
    Saturate the florets into the batter.

2. Heat oil to medium high,deep fry the florets to golden brown.

3. Heat oil and ghee in a separate pan,add chopped onions,capsicum,ginger garlic.
    Saute till transculent,add all sauces,sugar and chopped cilantro.
    Mix well for just a minute.

4. Add the fried Florets into the sauces to fine texture..
5. May add red Chilli powder( I did not use)
6. To be garnished with more chopped cilantro and serve them.


Sunday, July 31, 2016


A perfect North Indian Gravy served with parathas,main ingredient is paneer moistened in fresh blended spices and herbs.


200 grams of paneer cubes
3 Diced Large Tomatoes
2 to 3 Chopped Onions
1 Tsp finely chopped fresh ginge
5 to 6 minced garlic
    12 to 15 cashews nuts( I soaked them in water for 30 mins)
    2 to 3 chopped green chilies
    1 Bay leaf ( optional)
    3/4 Tsp of coriander powder
    1 Tsp of Red Chilli powder
    3/4 Tsp Garam Masala powder
    Kasuri Methi as per your taste
   Coriander leaves( handfull)
    3/4 cup of fresh milk
   2 1/2 cups of fresh cream
   1 to 2 Tbsps of Butter and oil ( equally )
   Salt to taste
   A pinch of sugar( optional)
   Butter for garnishing


Sauté tomatoes,onions,ginger garlic with little oil in pan till the raw smell is gone.
Grind the above to a fine paste by adding soaked cashews,kasuri methi,green chilies and coriander leaves.
Heat a pan,add oil and butter,add the above grinded stuff.
Cook them by adding Garam masala,red Chilli powder,dhaniya powder
Add milk and pannercubes,cook them on a low flame
Finally mix with cream,salt and sugar.
Good to go with parathas,chapthi,etc.

Thursday, July 28, 2016

Oatmeal Cookies

Oatmeal Cookies(eggless)



3 cups Oats(uncooked)
1 cup granulated sugar
3/4 cups dark brown sugar
3/4 cup all purpose flour
1/2 cup coconut powder
1 stick unsalted butter
1 tsp of vanilla extract
Pinch of cinnamon powder
Pinch of salt
1/2 tsp of Baking soda


Preheat oven for 350 deg..

Take a large bowl,beat sugar,brown sugar,butter,vanilla,baking soda,salt until fluffy.
To this,add flour,oats..mix again.
Take a tsp of dough and drop them on a ungreased baking sheet.
Bake them about for 8 to 10 minutes till light golden brown.
Let the cookies to cool down..done!Is that easy delicious cookies ready ..