Monday, May 8, 2017


Simply scrumptious sweet-tangy delicious dip..'Mango Murabba'.. a absolute side condiment for 🍞 bread,muffins,chapati etc..I tried this first time..tastes heavenly..oh mine!! Can't deny to taste this lip smacking sweet-tangy dish..
Mango Murabba is a great aid for digestion, and rich in fibre too.. It's a super simple recipe..grated raw mangoes are cooked in sugar syrup with a flavor of cardamom and saffron.To be stored in a dry glass jar for months.


1 Cup Raw Mango ( washed,dried and grated)
3 to 4 Tbsps of Sugar
Pinch of cardamom powder
Few saffron strands.

On medium heat sauce pan,mix grated mangoes and sugar.
Keep stirring for 10-12 minutes.. you will see the sugar syrup thickens to a thread consistency.. remove from heat,add cardamom powder and saffron strands..mix well. Done..
Allow it cool down, store in a clean glass jar .Serve with chapathi or smear on a 🍞 bread toast.Can stored in refrigerator for months..

Saturday, May 6, 2017


Yet an other one pot breakfast recipe added on my menu..πŸ˜ƒ loaded with semi cooked veggies..of course!! kid friendly too.." Shavige Uppittu"/Rice Noodles.. quickly done in minutes.. recipe belowπŸ‘‡..

1cup rice noodle
Mixed vegetables (beans, carrot, green peas)
1 Onion(chopped)
1 tomatoes, chopped
5 green chillies, chopped
Garlic paste, curry leaves
coriander leaves

1/2 tsp. mustard seeds
1/2 tsp. bengal gram
1/2 tsp. black gram
Turmeric powder and salt to taste
2 tbsp. oil

Roast the noodles with little oil.
Semi cook the veggies in a boiling water for about 5 minutes..strain the veggies with extra water..
Boil 4 cups of water,add noodles,cook for 2 to 3 minutes. Remove from the heat, don't forget to drain the excess water../
Heat the oil in a saucepan, add mustard seeds, let it crackle, add black gram, bengal gram
Add green chillies, garlic, curry leaves ,Add onions and fry till soft.
Then add tomatoes and cooked veggies. Add salt, and mix well.
As usual garnish with coriander leaves. Give it nice toss for 5 minutes.

Friday, May 5, 2017


Traditional and authentic Kannada recipe.. "Matodi palya".. always wanted to add this on my page... and of course my favorite too..a dry stir fry made of fenugreek leaves with soaked Bengal gram.. and Made a coarse paste.. eaten with steamed rice, served a tsp ghee..
Some of them use cluster beans instead of Fenugreek leaves..
Mine is the easier way,saving time.. here,I steamed/cooked the paste .. Normally,it's sauteed in a pan which consumes lot of time.. below is the recipe..

1 Bunch of Fresh Fenugreek Leaves(washed)
1 Tsp Mustard Seeds
1 Tsp Bengal Gram
1 Tsp Black Gram
Turmeric and asafeotida to taste
3 to 4 tbsps oil

To Grind:
1cup Bengal gram (soaked in water for 3 hours and drain excess water)
1 cup grated Coconut
6 to 8 greenchillies
Few Coriander and Curry leaves
1 Tsp Cumin seeds/jeera

Grind all the ingredients including methi leaves and salt to a coarse paste. Grinding methi leaves is totally optional.. you can just fry it, right after mustard seeds crackles( but it consumes lot of I cook in cooker for 3 whistles.. surely saving your time) Keep aside.
Smear oil to a steel wide bowl that fits in your cooker.. pour the grinded paste to it..and pressure cook for 3 whistles.
Heat oil in a pan, add mustard seeds allow to splutter..add asafeotida,curry leaves and turmeric.
Add cooked paste to it.
Fry it for 5-10 minutes.
Remove from the heat. Adding lemonπŸ‹ juice is optional.
Best suits for steamed hot rice with ghee ..

Thursday, May 4, 2017

Tomato Bisiuppinakayi/Tomato Pickle

Tomato Pickle πŸ…

This is a instant tomato pickle using ripened tomatoes with grinded mustard and fenugreek seeds.Spiced up with red chilli powder and Curry leaves.Love the aroma of the fenugreek seeds when roasting..And a good thing is! this pickle can relished with 🍚 rice instantly as it's cooked.I oftently make it at least once a week.. Subsequently! This pickle can be stored in tight container for about week in the refrigerator as no water is added.


5 Riped Tomatoes (diced)
1 Tbsp Mustard Seeds
1/2 Tbsp Fenugreek Seeds
1/2 Tbsp Urad dal
1Tbsp Red Chilli powder
Oil for roasting.

For Seasoning:

3 to 4 Tbsps of Oil
1/2 Mustard Seeds
Asafeotida and Turmeric powder to taste
Coriander and Curry leaves.
Pinch of sugar (optional)
Salt accordingly.

First! roast fenugreek and mustard seeds to golden brown and urad dal as well.. grind them into a fine powder.
In a pan,heat oil, splutter mustard seeds, asafeotida.Add tomatoes,cook till medium soft..add salt, turmeric powder.
Now add the grinded powder, red chilli powder,and sugar (optional).
Season them with curry and coriander leaves..

Tuesday, May 2, 2017



A exemplary North Karnataka side dish .."Muddipalya".. also known as "Pappu" in Andhra..a very common dish in Brahmin Cuisine too.. Made of Fresh Spinach
or Fenugreek leaves, with cooked lentils and few spices like peppercorns and green chillies be served with hot rice..yumm!my favorite too.

1CupToor Dal
A bunch finely chopped Fresh Spinach Leaves
6 green chillies
1/2 teaspoon jeera/cumin seeds
1/2 teaspoon pepper
1 Tbsp of coconut powder
Handful of coriander leaves
1 teaspoon mustard seeds
1 teaspoon turmeric powder
A generous pinch of asafoetida
2 teaspoons oil
Tamarind paste
Salt to taste.

Pressure cook the Dal with medium water,pinch of turmeric and little oil for 2 whistles​.
Grind green chillies, coconut powder,jeera, pepper and coriander leaves to a paste.
To a heated pan,add oil, crackle mustard seeds,curry leaves and hing.Add washed spinach leaves,cook for few minutes.
To this,add cooked Dal, grinded paste,salt , turmeric and tamarind paste..mix well,add very little water if needed..
Served with hot rice, rotis,etc.

Monday, April 24, 2017


Khara bath is a masala upma, blended with veggies and masala powder.You can add carrot, peas, cabbage, tomatoes, onion are added to make it more beneficial and enhance its taste.A classic breakfast recipe served in Bangalore restaurants with combination of kesaribaath..Can't deny to taste it!!!!..Yumm..πŸ˜ƒ

Upma Rava/Semolina- 1 cup
Sambar/Bath powder- 2 tsp
Diced Tomatoes
Baby Lima Beans
Green Chillies 2
Grated Coconut
Jagarrey and cashews 1/2 Tsp
Coriander leaves chopped-2tbsp
Water- 21/2 cups
Tamarind Paste
Red chilli powder 1/2 Tsp

For Seasoning:
Oil- 2 tbsp
Mustard seeds-1 tsp
Urad dal- 1/2 tsp
Red chillies-2
Green chilies(Slit)-2-3
Curry leaves-4-5
Turmeric powder-1/2 tsp
Hing- a pinch
Salt to taste

Roast the rava with little ghee until you get the aroma.
In a pan, add oil.Add all the seasoning ingredients one by one.
Cook veggies till soft​.Add water and bring it to boil.Add ,bhath powder/sambar powder, jaggrey and salt.
Slowly add the roasted rava to the boiling water and on low heat,stir it continuously to avoid lumps..Add tamarind paste,coriander leaves and mix well.Atlast! Add grated coconut.

Sunday, April 23, 2017

White Chickpeas Sundal

A low calorie, healthy,rich in protein,to be one among the best starters during festivals..." Chickpeas Sundal". Soaked well and pressure cooked then mixed with grated coconut and chillies.

1 cup - white chickpeas, soaked overnight
1 tsp - Cumin seeds
1 tsp - Channa dal
1 tsp urad dal
4 to 5 Red chillies
5 to 6 green chillies
Fresh grated coconut
Coriander leaves
Mustard Seeds
Curry leaves,asafeotida, turmeric
Salt as needed.
Oil for seasoning.


Pressure cook the chickpeas for up to 3 whistles.
Drain the excess water.
Grind the green chillies, coconut, Cumin seeds, coriander leaves to fine paste.
To a heated pan,add oil, mustard..allow them to crackle..Then add Channa, urad dal curry leaves, asafeotida and red chillies to roast..
Add the grinded paste and cooked channa's ,mix well with salt.

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 πŸ‹ 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).