Wednesday, November 26, 2008

Marige Bajji (Red chilly)

Ingrdient's :

3-4 red chillies (badagi)
2 cups yogurt
2 garlic cloves
1 tsp sesame seeds
1/2 coriander seeds
1tsp urad dal
salt to taste
Seasoning :
1/2 mustard seeds
1 garlic clove
1 tsp oil

Method :

1) Heat a pan and fry red chillies and urad dal
2) When urad dal turns kind of red add sesame seeds ,coriander seeds and garlic. Fry all together and let it cool for sometime .Please note that it should be dry roasted .

3) Powder all ingredient's together and keep it aside .

4)Take a bowl and mix the yogurt ,masala powder and salt .

5) Season this with little oil, garlic and mustrd seeds.

6) Serve this with white rice .Enjoi !!!

Tuesday, November 25, 2008

Broccoli Tove /Dal

Broccoli Dal
I had only known soup made out of this vegetable and always wanted to try and Indianize. Coz this vegetable is so healthy and should be part of our diet sometime for all those nutritions, minerals and fibers etc it boasts to have. And thus was born my broccoli tove or dal. Well, it turned out to be very tasty, so thought i should share the recipe.

Ingredient's :

1 cup broccoli
1 cup toordal or moongdal
3-4 green chillies
little ginger grated
1 tomato nicely chopped
1/2 onion chopped
1 tsp turmeric powder
1/2 lemon juice

salt to taste

Seasoning :

2 cloves of garlic nicly chopped
1 red chilly
1/2tsp mustard seeds
1 tsp cumin seeds
4-5 curry leaves
pinch of hing

Method :

1) Wash and pressure cook the dal with little turmeric .
2) Cut and wash the broccoli, boil this separately and keep it aside .
3) Heat a pan and pour the cooked dal , broccoli ,add salt ,slitted green chillies,grated ginger,chopped onion,tomato,cook for 4-5 minutes .
4) Now add lemon juice and mix this for awhile .
5) Season the dal with oil,red chilly,cumin seeds,mustard seeds ,nicely chopped garlic ,hing and curry leaves .
6) Serve hot with white rice .Enjoi!!!

Monday, November 24, 2008

Ragada Patties


For all the chat lovers, ragada patties is a dhamaka indeed. This has a little bit of everything from the chat world and tastes yum.!!

Ingredient's :

patties (cutlet)

3 large boiled potatoes
ginger grated
4-5 green chillies
1 tsp garam masala powder
4-5 tbs bread crumbs
2 tbs oil

Ragada (gravy) :
onion nicely chopped
2 tomatoes nicely chopped
4 tbs coriander leaves nicely chopped
1 tbs channa masala or any chat masala (optinal)
1 tsp ginger garlic paste
1 tsp black salt
1/2 turmeric powder
pinch of hing

To serve :

2 tbs green chutney
2tbs tamarind chutney
2tbs yogurt
1 small onion chopped finely
1 tomato chopped finely
2tbs coriander leaves.
pinch of cumin powder
sev to garnish


1)Take boiled potatoes in a bowl,put green chillies ,grated ginger and garam masala, salt and mix that together knead well in to dough.
2)Divide the dough in to balls , press balls with hand and put each balls in to bread crumbs and keep it aside .
3) Heat oil in the tawa and arrange this patties on tawa and fry both side till it turns golden brown. That makes your patties ready.


1) Heat oil in a pan put onion nicely chopped , fry this till tuns golden brown now add ginger garlic paste ,hing,turmeric,tomatoes,green chillies,garama masala , little channa masala and boiled white peas . Mix this and fry this for 2-3 minutes.

2)Add little water and cook for 4-5 minutes, add coriander leaves and little black salt to this ,switch of the gas and keep it aside .This is your ragada (gravy ).

Serving :

1) Take a serving plate ,put 2 patties and big spoon full of ragada (gravy),green chutney,tamarind chutney ,1tsp yogurt,pinch of cumin powder ,sprinkle chopped onion,chopped tomato,coriander leaves and garnish with sev and serve hot .Enjoi!!!

Friday, November 21, 2008

Grilled Bread

This one comes from my husband actually, very simple but yum for sure. If you are making panini for 2 out of whole focaccia bread then obviously you can't be using entire bread. Well, you don't want to throw rest of the bread either. So best thing is to slice them in to thin peices as shown in the picture in this post and grill them as described below. The focaccia is great beacuse of all the herbs that are injested in to it already and then using the dressings when you grill it you will love the crispy tasty sticks.

1 large focaccia bread ( one that usually comes with herbs)
2tbs italian dressing
1tbs southwest dressing
panini maker
Method :
1) Slice the focaccia bread about 1/2 inches
2) Put italian and south west dressing each side of the bread.
3) Place the bread in to panini maker and grill untill bread turns golden brown .
4) Serve hot..Enjoi!!!

Thursday, November 20, 2008

Enne Badane Kayi(Stuffed eggplants/brinjal)


Best side dish that can happen to Jowar roti ( jolada rotti) is perhaps the Enne badane kaayi or stuffed brinjal. Next best thing is of course eating the same.. LOL. There are several recipes for preparing stuffed brinjal, but i have tried to give you the one that follow which i know tastes awesome. The credit really goes to my Sujata aunti from who i learned the fine details of the recipe. Thank you sujata chikki for the wonderful recipe.

Ingredient's :

5-6 baby eggplants
4tbs oil

6-7 curry leaves

1/2 tsp turmaric powder


4-5 badagi red chillies
3tbs grated coconut
2 green chillies
2 tbs peanuts
1/2 cumin seeds
2tbs channa dal
1tsp urad dal
1 large onion
4-5 cloves garlic
2tbs coriander leaves
4-5 curry leavessmall lemon size tamarind
hing /asafotieda
salt to taste
Method :

1) Wash the eggplants and make plus marked slits on baby eggplants keeping their stems.

2) Fry all the masala /stuffing ingredient's (red chiilies,green chillies,garlic.onion,cumin seeds,urad dal,channa dal,peanuts,curry leaves,coriander leaves and grated coconut )in the pan . Put little temarind and grind masala adding little water, this paste should be of chutney consistancy.

3) Take 1 tbs full of masala stuff it in slit baby eggplants.and keep it aside..

4) Take heavy bottom pan and heat the oil adding curryleaves,hing ,turmaric powder ,place the stuffed eggplants and arrange them in a pan.

5) Add a remaining masala to pan and lower the heat .

6) Cover and cook the eggplants in a low flame , stirring in between so that masala doesn't stick to the pan .Put lillte water if needed.

7) Cook it for 10 -15 minutes till eggplants are evenly cooked.

8) Serve hot with Jolada roti or akki roti . Enjoi!!!

Wednesday, November 19, 2008

Jolad roti /Jowar roti


Jowar roti is my husband's one of the favorites. Jowar has lot of fiber so is healthy too. This roti is way too much popular in north karnataka(Hubli, Dharwar, Ranebennur so on) in India.
Roti if prepared right and eaten with good curry is simply great.


2 cups jowar flour
3cups water


1)Take a heavy bottom pan and heat 3 cups of water with little salt
2)When it starts boiling add jowar flour, keep stirring with a spoon to avoid lumps.
3)Stir continuosly till all the water is absorbed.
4)Switch of the heat ,Knead the dough when it is still hot.
5) Take a small quantity of dough and roll it like chapati.
6)Heat the tawa and put the roti , brush little water on the upper side of roti and fry both side .
7) You can serve this with any kind of dry curry (baingan curry).

Milk Peda

Ingredient's :

1/2 gallon whole milk
2 cups sugar
1 tsp eliachi powder


1) Heat the milk in heavy bottom pan.
2) Stir the milk continuously add sugar. Keep stirring all the time in a medium flame about 2 to 3 hours ..
3) When it starts leaving edges add tsp full of elaichi(Cardamom) powder and stir milk continuously
4)When it looks little dry switch of the flame, let it cool down to room temperature .
5) Make peda , garnish with little powdered sugar and red cherry or raisin of your choice.Enjoi!!!

Tuesday, November 18, 2008

Jeera Rice /Cumin Rice

Jeera Rice

Cumin/jeera has when mixed with rice brings up a unique delightful flavor to the rice. Beauty of this rice is in it's simplicity and great taste. Of course you can have the jeera rice with sagu or kurma of your choice which is icing on the cake.

Ingredient's :

2 cups basamati rice
2 tbs cumin seeds
2 bay leaves
2 cups water
salt to taste


1) Wash the basamati rice and soak this rice for 1/2 hour
2)Heat the presure cooker and pour some oil when it is hot add bayleaves ,and cumin seeds ,when it starts to splutter add rice and fry this for 2 minutes.
2)Put salt and water , close the lid and presure cook the rice .
3)Serve the rice with any curry or kurma of your choice!!

Monday, November 17, 2008

Paper dosa

Paper Dosa

Paper dosa is very thin and crispy, so you can have at least eat 10 dosa's..LOL..just kidding. But honestly paper dosa is so thin you never want to count.. :-)

Well all dosa are tasty and find their way to south indian breakfast table in some form. You can have the dosa with coconut chutney and or sambar. Some people may like it with honey or brown sugar syrup too. So that's so much for the introduciton, let's get down to the real business...:-)


2 cups idly rice
1/4 cup urad dal
4-tbs channa dal
2tbs rice flakes/poha
2 tbs fenugreek seeds
1/2 cup cooked rice
salt to taste
1tsp jaggery

Method :

1) Soak the washed rice ,fenugreek seeds,urad dal,channadal,poha for 6-7 hours.

2)Blend above soaked mix with cooked rice .

3)Keep this batter for 5-6 hours for nice fermentation

4)Medium heat the tawa and put cup full of batter on the tawa and spread the batter thin as possible ...lower the flame when you are spreading the dosa batter .Higher the flame after dosa batter evenly gets spreaded.

5) Cook this for 2-3 minutes ,when it turns red take dosa ,serve this with coconut chutney or saagu of your choice. Enjoi!!!!

Set dosa

Set Dosa

Ingredient's :
2 cups idly rice
1cup urad dal
1/2 cup rice flakes
2tbs fenugreek seeds
1 bread slice
1tsp jaggery
salt to taste

Method :
1) Soak the washed rice with fenugreek seeds for 6-7 hours
2) Blend the soaked rice , fenugreek seeds with bread slice and rice flakes .
3) Keep this batter for 7-8 hours with added salt and jaggery.
.4)Once the batter is ready, heat the tawa and put big spoon ful of batter and roast both side .
5) Serve this with chutney and veg kurma of your choice.

Saturday, November 15, 2008

Jenu Kolu/ Honey Sticks


Honey sticks is a literal translation of word "jenu kolu" in kannda. The name is perhaps derived from the honeycombs inside the behive which is used by honey bees to store honey, pollen and their babies. The honeycombs look yummy and juicy and so is the honey sticks or jenu kolu. So name is mainly due to how it looks rather than how it is made. It is a traditional dish famous in havyaka community in karntaka india to which i belong. But i think anyone having a sweet tooth will certainly appreciate the wonderful taste of the juicy yet crispy sticks. My sincere thanks to my sister in law "Nirmala Hegde" for shraing the recipe with me.



1 cup rice
1 spoon fenugreek seeds
salt to taste
oil to deep fry

Dipping syrup

Take 4-5 tbs of jaggery/brown sugar
1 tbs of honey


1 cup grated coconut
1/2 cup jaggery
1 tsp elaichi powder
2tbs sesame seeds

Methods :

1) Soak the rice with fenugreek seeds for 4-5 hours.
2) Grind the soaked rice and make fine batter and put little salt and keep it aside .
3)Take a pan and put grated coconut and jaggery,elaichi powderand fried seesame seeds .
4)Saute this for 10-15 minutes, this makes your filling ready.
5) Mix jaggery with little water and honey and boil for 5 minsutes till it becomes little thick, this is basically your dipping.
6) Now heat the tawa and pour a little batter over and spread it like how you make paper dosa ( tellavu in hayvaka community), in a minute or two a thin wrapper becomes ready.
7) Take 2 tbs of filling and spread it over the wrapper and roll it like how you make spring rolls.
8) Heat oil in a pan and fry the roll till it turns brown.
9) Take out the fried roll and keep it dipped in the syrup for 5 minutes.
10) The delicious juicy crunchy honey sticks is ready.

This one is also one of my entries to Harvest Festival Of Rice on Here I Cook

Note : You can try store bought French Crepe Sheets instead of tellevvu ..

Thursday, November 13, 2008

Rice Pudding (Payasam/Paalannam)



2cups boiled sona massori rice
1cup jaggery
1tbs crushed cloves powder
1/2tsp salt
4-5 cups whole milk


1)Boil the milk in kadhai when it starts boiling add cooked rice .
2Take a pan and put jaggery and 1/2 cup of water and make a syrup and let it cool for sometime .
2) Keep stirring milk for 10- 15 minutes.
3)Now add crushed cloves powder to this .
4)Then add jaggery syrup and 1/2 tsp salt
5)Keep mixing till it becomes lillte thick .
6) Serve hot or chillied with garnished kaju or raisin.

Note: Make sure jaggery syrup is cooled down before adding to milk as it would curdle the milk.

Dates(Karjoor) Rolls



2cups pitted dates nicely chopped
1tbs honey (optional)
1/2 cups dry fruits
1/4 cup milk
1/4 cup dry cococnut powder

1) Boil the dates with milk .
2)When it is boiling add 1 tbs of honey .( its optional becuase dates are already sweetish )if u like you can add honey i like honey here because it gives wonderful flavor and taste .
3)Fry the dry fruits and add it to above mixture .
4)Mix this for 5-6 minutes.
5)Put dry coconut powder in a plate and rollover the dates.
6)Refrigerate this rolls for 1/2 hour .

Sunday, November 9, 2008

Vegitable Fried Rice


For all those veggie lovers, this one has full of fresh cabbage, carrot and peas little bit of indian herbs. This basamati fried rice looks amazingly beautiful, flavorful , delicious and at the same time very healthy. That's about the well deserved introduction to this dish, let's get straight on to the recipe.


2cups of boiled basamati rice
1 cup cabbage shredded
1 cup carrot finely chopped
1 cup beans cut it lengthwise
1 cup capsicum chopped
1/2 cup green peas
1/2 cup spring onion
1 large onion finely chopped
2 tbs ginger finely chopped
2tbs garlic finely chopped
3-4 green chillies
2 tbs soya sauce
1 tbs green chilli sauce
2 tbs oil
coriander leaves for garnish
salt and pepper to taste

1) Heat the pan and pour the oil add ginger ,garlic,green chillies,spring onion and chopped onion saute them together for awhile .
2) Then add all the vegitables stir them for 4-5 minutes

3) When it is half done.. put 2 tbs of soya sauce and chilli sauce .
4)Add 2 cups of boiled basamati rice and mix it very gently with salt and pepper. Cook for 2-3 minutes.
5)Serve the vegitable fried rice with garnished coriander leaves .
Note : Be catious not to overcook the rice .

Corn Chat


2 cups fresh corn kernels or frozen kernels
2-3 green chillies
4-5 curry leaves
2tbs grated coconut
1tbs urad dal
1tbs oil
1/2 tsp mustard seeds
1tsp lemon juice
pinch of hing
1) Heat the oil in the pan put oil,urad dal.musteard seeds,green chillies,curryleaves, pinch of hing.
2) Add the corn kernels to this seasoning and cook for 3-4 minutes and add salt and lemon juice.
3) garnish with grated coconut ..and serve hot .

Mysore Pak

Mysore pak is a famous sweet dish back in karnataka India. Interesting background regarding Mysore pak.

Ok, after a breif history about the dish it's time to jump to my version of the recipe.

Ingredient's :
1 cup gram flour
1 1 /2 cups sugar
1/2 cup ghee
1/2 cup water


1) Mix the flour with little ghee and fry this for 10 minutes in medium flame .

2)Make sugar syrup till it becomes really thick tread consistency .

3) Slowly add the flour stirring continuosly so that no lumps are formed.

4)Add ghee little by little in between and keep mixing all the time .

5)When mixture starts leaving edges and looks bit dry .

6) Grease one plate and pour this mixture and flatten it immediatly

7) Cut in to desire shapes .

NOTE : If u add more sugar ..your Mysore Kak will be more harder ..keep in mind all the measures should be correct to get mysore pak as you should.

Sesame (Yellu) Laddu


Delicious crunchy sesame laddu.


2 cups of sesame seeds

1cup jaggery

1/2 cup water
coconut cut in to small small pieces


1) Take a pan fry the sesame seeds till it turns little brown .

2) Make 2 equal parts and take one half measure of sesame seeds and make the powder .

3) Mix the water with jaggery in another pan and boil this to make syrup .

4)When it starts boiling add coconut pieces and and seesame seeds , sesame seeds powder you made in step 2.

5) Mix all together for 4-5 minutes .

6) Switch of the gas and let it cool for some time and make the laddu.

Bhindi Dry Curry



4 cups bindi/okra fresh/frozen
2 green chillies
4-5 curry leaves
1 tbs urad dal
1 tsp mustrad seeds
1 tbs puliyogare powder
4-5 cloves garlic nicely chopped
1 tsp red chiilli powder
2 tbs oil
3 tbs grated coconut


1)Take a pan put 2tbs of oil and fry the okra for 7-8 minutes.
2)When it is done ,take another pan and put 1tbs of oil and season with urad dal,mustrad seeds,curry leaves,green chillies ,chopped garlic. Fry them for 2-3 minutes, then add 2tbs puliyogare powder and red chilli powder.
3) Mix the orkra to this seasoning with grated coconut,Serve hot with Roti .

Marige bajji(Green)



2 cups curd
3 green chillies
2 tbs coriander leaves
2 cloves garlic
1tbs oil
salt to taste


1) Pour little oil in pan, fry the green chillies,coriander leaves,and one clove of garlic .
2) Grind all the ingredients to get something like a paste consistancy.
3) Mix the above paste with curd and salt .
4) Season this with little oil and garlic .
5) Serve this with white rice .

Friday, November 7, 2008

Curry Leaves Chutney


1cup grated coconut
3-4 red chillies
6-7 curry leaves
1 tsp urad dal
1tsp sesame seeds
1/2 tsp mustsard seeds
little jaggery
tamarind small lemon size .
pinch of hing
1tsp oil
salt to taste


1) Take a pan and fry the red chillies with urad dal ,when it turns red add sesame seeds,mustard seeds,curry leaves and hing.

2)Grind this mixture with grated coconut ,tamarind,jaggary and salt .

3) That's it, chutney is ready to be served. Enjoy with dosa or idly.

Beetroot Chutney/ Gojju

Beet root Chutney
This so far may not be very popular dish, but it will be once you taste it using the recipe given here. Beetroot with all the seasoning looks so beautiful and believe me it is very tasty side dish for especially white rice.


1 cup beetroot slices
2tbs sesame seeds
1tsp musterd seeds
3 green chilles
1 red chilly
1/2 cup coconut grated
1 tbs oil
tamarind -small lemon size
jaggery little
curry leaves
pinch of hing

Method :

1) Take beetroot slices in a bowl, put salt, tamarind and jaggery and microwave this for 6 -7 minutes
2) Heat the oil and fry the green chilles with 1tbs sesame seeds, mustard seeds and pinch of hing.
3) Mix this with grated coconut and grind corsely. Then add the beetroot mixture and grind it .
4) Take the beetroot chutney in bowl and season with oil ,mustard seeds ,curry leaves and a red chilly.
5) Serve with white rice or dosa .

Thursday, November 6, 2008

Banana Buns(Banana Sweet Puri)



2 riped Bananas
1 1/2 cups of all purpose flour
1 tbs salt
pinch of baking soda
4-5 tbs jaggery

1) Grind the bananas with jaggery and mix it with all purpose flour, salt and soda. Please remember not to add any water.
2) Keep the dough for 6-7 hours for best results
3) Once you are ready to make the buns, pull out the dough try and make kind of small ball out of the dough
4) Roll out and make kind of small puri/think pizza base
5) Heat the oil in a pan and once the oil is hot, fry it till it turns golden brown.
6) Server hot with touch of butter on top with the Vegitable saagu/kurma.

Vegetable Saagu

1 cup of mixed vegetables(carrots,beans ,potato,green peas) boiled
1 large onion
1 tomato
1 green chilly
tbs oil

For masala :

1/2 cup grated coconut
4-5 red chillies
1 cinamon stick
3-4 cloves
1 tsp poppy seeds
handful of coriander leaves
1 tsp fennel seeds
ginger, garlic chopped
tamarind small lemon size


1) Grind the masala with all above mentioned ingredients and keep it aside.

2) Heat one pan, put little oil and saute the onion till it turns golden brown .

3)Then add chopped tomato and green chilli.

4) Now add the ground masala and little salt .

5) When it is done add all boiled vegitables and mix for a while.

6)Garnish with coriander leaves.Your vegitable saagu is ready .

Holige (Obbattu/Pooran Poli)


Per me there is no body in India who have not tasted Holige(Pooran Poli) atleast once. That is to say "How popular this sweet dish is !!!". If you keep holige infront of my husband you can get his signature on any paper or a blank cheque leaf!!!. Of course it is my favorite too, only my mother has been patient so far as i consult her everytime i make it. Beautiful golden texture, soft, sweet and delicious taste.. it is just incredible. Too good to be true? you have to taste it to believe. So what is stopping you? Recipe? Well.. you are at the right place, aren't you?

ingredient's :
2 cups channa dal
1 1/2 cups jaggery
1 tsp salt
1 cup all purpose flour
2 tbs wheat flour
2 tbs turmeric powder
4tbs oil


1) Pressure cook the channa dal and drain the water completely .
2) Mix the channa dal with jaggery and cook for 15 to 20 minutes add 1/2 tbs of salt .
3) Grind the this mixcture without adding water, this is called huran for obbattu/holige
4) Take a small quantity of the above mixture and give it a small ball shape.

5) You can go ahead make few of such balls if you like.

Kanaka (wrapper)
1) Mix all purpose flour, turmeric, little salt ,and wheat flour with water. Let it get a paste consistancy, pour little oil over the paste and keep it for an hour.

Now the wrapper and hurana(stuffing) both are ready. Now let's get to the core subject Holige/pooran poli.

1)Take one balls of dough(wrapper) and spread/press that on the palm, take one of the hurana(stuffing) ball and place it over the flattened wrapper on the palm. Cover the stuffing ball completly by slowly wrapping the wrapper dough. So you now have the stuffing wrapped with the well oiled wrapper dough.

2)On a plastic sheet/wax paper apply enough oil and keep the ball on sheet and gently roll it to spread so that it becomes like a thin circle.

3) Fry on the tawa till it turns golden brown ..Holige/pooran poli is ready.

4) Serve Holige with ghee and may be sugar syrup if you like it really sweet.

Wednesday, November 5, 2008

Methi Rice( Pulao )

Methi Rice

This one is my personal favorite. I must say, though i knew the dish i perfected the method from one of my best friends Preethi. So thanks to her, today i can share the same in my blog. I love the sweet aroma of basamati rice and a slight bitterness due to methi and nice belnd of spcies which deliver a unique taste to this dish. If you are carving for some rice dish this one might just come in as handy. Enjoy it in your lunch or dinner.

Ingredient's :
2 cups basamati rice
1 cup methi fress /frozen
1 large oinion
1 tomato
1 tbs ginger nicely choped
1tbs garlic finely minced
1 tbs cumin seeds
1 stick cinnamon
2 cloves
4 -5 green chillies

2 tbs canola oil

Method :

1) Soak the basamati rice for 1/2 an hour

2) Pour 2 tbs oil in a pressure cooker, once the oil get's hotter add cumin seeds ,1 cinnamon stick, couple of cloves

3) Then add chopped ginger , garlic ,onion saute till it truns brown then add sliced tomato, green chillies, frozen or fresh methi.

4) Now add the soaked rice to the above mixture and pour a cup of water, put the salt per taste

5) Well.. close the pressure cooker and put the wishstle and let it cook well.

6) Once the cooking is all done serve with fresh raitha.

Quick Kadhi

Quick KadhiWhen you return home late and do not have much time to cook or tired from a journey and do not want to eat anything oil rich heavy food then quick kadhi can come to rescue you. Simple, easy to make yet serves the purpose.


2 tbs gram flour

1/2 cup curd
1 tbs oil
1tbs cumin seeds
1/2 tsp mustsrd seeds
1/2 tsp turmeric powder
2 - 3 greenchillies
pinch of hing
4 -5 curry leaves
coriander leaves finely chopped

Method :

1)Mix the gram flour(also known as basan flour) with little water and make fine paste and keep it aside

2)Beat the curd with water

3) Heat the oil , put cumin seeds ,mustard seeds ...when it starts to splutter ..add hing,greenchillies and curryleaves. Quickly add the gram flour paste to the seasoning ..mix it well and keep stirring gently till the gram flour is well done .Then add the beated curd and turn off the heat immediatly. Garnish the kadhi with coriander leaves . Serve with white rice.

Suttevu( Banana Sweet Bajji )


This one goes a long way back in tradition. It is one of the simplest yet very tasty sweet dish my mother prepares during pooja/worship as an offering. Suttevu is traditional havyaka word for this dish, soft inside crunchy from outside and has a nice banana aroma to it which brings a great taste and flavor. Usually made with rice flour and banana but rice flour can be substituted with all purpose flour or self raising flour.


2 riped bananas
4 tbs of jaggery
2 cups of self raising flour / all purpose flour
pinch of salt
oil to fry

1) Grind the banana using blender with 4 tbs of jaggery and mix the paste with self raising flour .It should be in thick paste just like consistency of dosa batter.

2) Heat the oil and take one tsp full of banana batter make kind of a small ball in your hand, put it in to oil and deep fry till it turns brown .

Have it when hot or warm. If you can save it till the afternnon snack time, have it with a cup of hot tea or coffee.

Tuesday, November 4, 2008

Quick Cauliflower/Gobhi dry curry

Quick Gobi

Well there are a lot of recipes on this one, but i am writing up one of the quick ones here. Just when you need it one of those busy days when you want something tasty yet easy and fast to prepare. Okay here we go..


1 big cauliflower /gobhi
1 onion
1 tomato
2 tbs oil
1/2 tsp ginger garlic paste
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala powder

2tsp red chilly powder
handful of coriander leaves nicely chopped

Method :

1) Cut the Cauliflower in to small little pieces and put them in hot water for few seconds
2) Heat a tawa and put 2 tbs of oil and fry the cauliflower till it turns brown and keep it aside.
3) In the same oil.. fry the chopped onion, chopped tomato, ginger garlic paste, coriander,cumin ,chilly and garam masala powder.
4) Fry it for 5 to 10 minutes then add the cauliflower and coriander leaves .Serve hot with white-rice or roti .



Most popular dosa , perhaps King of dosas a very common and most widely loved in India specially southern parts. Crispy, crunchy, spicy and very delicious is this dosa, usually goes well in the breakfast but can be eaten in th evening snack time as well. You have to get both stuffing/palya and actual dosa(crepe) right to get the great taste you always crave for. Here is an honest attempt for you to get it right. So refer the recipe below and prepare the dosa at home and rejoice with a cup of hot cofee or tea.

Dosa batter :
3 cups idly rice
1/2 cup channa dal
1 cup urad dal
1 tbs fenugreek seeds
Masala/Palya :
2 large potatoes
1 big onion
2 tbs of oil
4-5 green chillies
2 tbs of channa dal
1 tbs mustered seeds
1/2 tsp of turmaric powder
pinch of hing
4-5 curry leaves
coriander leaves nicely chopped

Chutney :
1 cup grated coconut
3-4 green chillies
1 tsp tamarind pulp
1 tsp salt
2 tbs of coriander leaves

Method :

1) Soak the idly rice ,urad dal ,channa dal,and fenugreek seeds for around 6-7 hours.

2) Make a fine paste out of mixture above using a blender (Be cautious not to add too much of a water).

3) Keep the batter overnight for it to get fermented properly.

4) Heat oil in a pan ,add mustard seeds,channa dal,, hing , curry leaves ,green chilles and onion saute 'em till the onion becomes little brown ,then add the boiled and mashed potatoes ,mix it well and add salt, add nicely chopped coriander leaves . That makes your palya or stuffing ready for the masala dosa. Okay.. ready for the main course yet !?.. ok cool, almost there.

5 ) Pull out the fermented dosa batter, heat the tawa and pour a small quanity of batter. If you are lucky it might attain a shape which usually people identify as Dosa..LOL.. Just kidding .. Well that was my first experience anyways. Now coming back to the dosa..

Pour batter on tawa wait a min or two put little oil and spread the palya/masla you prepared earlier in step 4. Serve hot dosa with coconut chutney and enjoy.

PS: You can add a liitle baking soda to the batter when you keep it for fermentation, which will give a pluffy effect to the dosa which some people like.

Sunday, November 2, 2008


Lunch Recipes coming...