Thursday, February 26, 2009

Jack fruit Kadubu /Halasina hannina kadubu

This jack fruit dish is a very popular dish among havyaka's and tastes havenly when you get it right. It is soft, flavorful and a treat for eye's to even look at. It's traditionally made using banana leaves as a wrapper which helps to cook the dish evenly with the steam and provides a light touch of it's own flavor and also the whole thing together offers a very authentic feeling to the dish. Take a sneak peak below !




2 cups jack fruits
1 cup creme of rice /idli rava/sooji
1/4 cup jaggery
2 tsp coconut grated
1/2 tsp cardmom powder
Pinch of salt

Idli maker
Banana leaves

Tread to tie the banana leaves.

Banana Leaves Cylinder Wrap .

1) Put the banana leaf over the gas flame for 2 seconds to make it fold-able.


2) Fold the banana leaves in to a Cylinder shape as shown below


3) Then take a thread and tie one side of the banana leaf cylinder and keep the other end open so that you can pour the jack fruit mixture.


4) After filling the jack fruit mixture seal the other end as well.



1) Take a pan and fry the creme of rice / idli rava / sooji rawa for 10 -15 minutes in a medium flame .

2) Grind together jackfruits and jaggery to make fine paste .

3) Then heat the heavy bottom pan and pour the jack fuit mixture and creme of rice

4) Boil this for 5 -10 minutes then add coconut ,pinch of salt and cardmom powder .

5) Take a banana leaf cylinder and pour the 2 big tbs ful of jack fruit mixture and tie the other end of the banana leaf cylinder with the thread .

6) Then place this in the idli maker or in the steamer /cooker(do not use the weight ) bake in the medium flame about 30- 40 minutes .

7) Before serving discard the bananaleaves and serve hot with gee.

8) If u don't get the bananaleaves then u can bake this kadubu using idli stand appling little oil.

This post is my contribution to the AFAM- Jackfruit event hosted by the wonderful Lakshmi at Taste Of Mysore. Thanks for hosting Lakshmi

Wednesday, February 25, 2009

Please vote for me

My recipe marinara sauce has been nominated for Mane adige dip /chutney mania. I would greatly appreciate if you can take a look and vote for me. Thanks in adavnce everyone.


Tuesday, February 24, 2009

Somavaara Prasada/Belated Happy Maha Shivaratri and An Awards



Happy belated MahaShiavRatri to all.

Lord Shiva is the deity of Monday and it was MahaShivaRatri yesterday, So it ought to be very special occasion. We observed an evening fast and ate dinner at mid night, well may be minute or 2 lesser.:-). It was very fulfilling spiritual experience to sing Shiva's prayers and do the pooja. And i decided to top that experience with the Somavara Prasada for dear Lord.

For those who like to explore""

This Prasadam is made of few easily available ingredients at home like wheat flour,jaggery and Gee.Its pretty easy and tasty as well. May Shiva bless all.Hope you Enjoi this very simple recipe


1 cup wheat flour
1/4 cup jaggery
1/4 cup gee
dry fruits for garnishing (Optional)

1) Heat the heavy bottom pan and pour the gee and wheat flour ..fry this for 10-15 minutes in a medium flame .
2) When wheat flour and gee mixture gives u wonderful aroma, then switch of the gas and add jaggery and garnish with any dry fruits u have . Enjoi !!




Two of the very good friends of mine Nitya Praveen and
Malar Gandi
have passed couple of awards to me . I am very thankful to them and I would like to pass this awards to my blog friends Lakshmi ,Deesha and PriyaEnjoi my friends

Friday, February 13, 2009

Stuffed Capsicum



4-5 medium or small size capsicums /Scott brunet pepper
5-6 badagi red chillies
1/2 cup coconut grated
4 tsp channa dal
1/2 urad dal
2tsp coriander seeds
2tsp sesame seeds
1tsp mustard seeds
1/2 tsp hing /assfotidia
4-5 curry leaves
1/2 tsp sugar
1 tsp amchur powder
2tbs oil
salt to taste

1)Wash and cut the capsicum stems and take off the seeds thus making the space for stuffing.
2)Dry roast the red chillies,channa dal,urad dal,coriander seeds,sesame ,mustard ,curry leaves, little hing.
3)Let this dry mixture cool for sometime .
4)Using coffee grinder, powder the dry mixture then add 1/2 cup of coconut,sugar ,amchur powder,salt mix this together .
5)Then take a capsicum and stuff the coconut mixture ,i think 2tbs is enough for small capsicum (it depends upon the size of the capsicum.) repeat the same with remaining capsicums.
6)Take a pan and arrange the capsicum and cut bottom of capsicum a little, that way it sits nicely on the pan .
7) Grease little oil around the capsicum and bake this in 300F for 10-12 minutes.
8)Take out of the oven and serve hot with white rice or any roti / chapati .ENJOI!!!

I am sending this capsicum flowers to kitchen masterpiece event
at chitra amma's kitchen.I have made the flowers using capsicum top and i have also used strawberry for corolla/center of the flower.

Note :You could shallow fry stuffed capsicums with little bit more oil, tastes even better :P

Thursday, February 12, 2009

TIRAMISU ....Valentine's Day Special Treat



Tiramisu is one of the classic deserts served after the heavenly Italian meals.Tiramisu means "pick me up". First time i tasted this cake in Olive Garden restaurant and taste was unbelievably good . Since then i fell in love with this desert .So i thought ..this is the occasion that i can share wonderful,classic recipe with u friends. This classic recipe is a Cake made from lady finger cookies dipped in a espresso coffee and mascarpone cheese filling.very easy ha!

Happy Valentine's day every one, u can make this recipe at home and enjoi with your loved one and bunch of roses ,candlight :) Enjoi !!!

Ingredient's :

9-10 lady finger biscuits /cookies
450 gr mascarpone cheese
1/2 cup espresso coffee
1tsp coffee liquor or vanilla extract
1/2 cup sugar
1tsp unsweetened coca powder

Method :

1) Prepare the strong espresso coffee ,put 1tsp sugar and coffee liquor ,let it cool for room temperature .

2) Take a bowl and mix the mascarpone cheese ,sugar blend this together for 3-4 minutes.Cheese should be in room temperature and do not attempt to do with cream cheese .

3) Dip the lady finger cookies in to coffee mixture and arrange the cookies in 8x8 inch pan.

4) spread the half of mascarpone cheese mixture over thelady finger .

5) Repeat the same procedure with remaining lady finger and cheese mixture .

6) Cover and refrigerate this for at least 2 hours .

7) Sprinkle with coca powder before serving .enjoi !!

Monday, February 2, 2009





dough :
3 cups wheat flour
2 tbs all purpose flour
salt to taste

fillings :
1 1/2 cups broccali grated
1 lagre onion nicely chopped
3-4 green chillies
1/2 turmaric powder
2 tbs corinder leaves nicely chopped
1 tsp garama masala powder
1/2 tsp ginger grated
1/2 tsp garlic nicely minced
1/2 tsp cumin powder
1/2 tsp ajwain whole /powder
1 tbs Parmesan cheese powder (optional)
salt to taste

Method :
1) Mix the wheat flour , all purpose flour,salt with required amount of water and knead the dough for 3-4 minutes .keep it aside .or keep it in the fridge .
2) Heat the heavy bottom pan and put little oil ,add ajwain ,ginger garlic grated ,onion and green chillies , fry this mixture for 10 minutes .
3) Take grated broccoli ,put it in the papaer towels and take of the excess water if any . Mix it with above mixture .
4) Add cumin powder , garama masala powder,salt , corinder leaves and little parmesan cheese powder( optional) cook this for 5-10 minutes .
5) Allow this to cool before making parata .
6) Take desire amount of dough roll it in to circle and put 2tbs of brocaoli masala and gather the corner of the dough so as to cover the dough inside .
7)Flattern this with your palm and roll out the parata .
8) Heat the tawa and fry the parata both side by adding little oil /gee .
9) serve hot with yogurt or dal of your choice !!enjoi