Wednesday, September 24, 2008



2cups rice(I use sona masoori)
1/2 cup udad dal
1/4 cup chana dal and moong dal mixed
1 tsp methi seeds(fenugreek seeds)
2 tbsp medium poha
salt to taste
soak all ingredients,except poha in water overnight
clean the soaked ingredients with fresh water again and add poha
grind to form smooth paste of medium can add salt at this stage if fermenting is taking long time as in winter or in cool places.
or else you can add salt just before making Dosa.
method of preparing Dosa
mix well the fermented batter taking care it does not loose the aeration.
take a ladle full of batter and pour in center over the hot nonstick pan. spread in circle with the help if the ladle to form a thin circle and cover.
wait till you see brown colour patches.

carefully lift with a spatula and turnover.
bake for a minute and turn again and fold.
Wala crispy dosa is ready : ) Enjoy with coconut chutny and potato curry.

Mamra,chivda,bellulli mandakki (ಬೆಳ್ಳುಳ್ಳಿ ಮಂಡಕ್ಕಿ,ಚುರಮುರಿ ಚಿವಡಾ)

Mamra(chiwda) (ಬೆಳ್ಳುಳ್ಳಿ ಮಂಡಕ್ಕಿ,ಚುರಮುರಿ ಚಿವಡಾ)

This is very easy and simple to make.A good tea time snack and the most commonly available in every north karnatak household .This is the main ingredient for chats like bhel and misal.I like to enjoy this hot chiwada with a cup of tea during rainy afternoons.

Here is the recipe.
  1. mamra 150 to 200 gms
  2. roasted dalia 3 tbsp
  3. peanuts 3 tbsp
  4. 3 cloves garlic
  5. curry leaves 1 string
  6. oil 2 1/2 tbsp
  7. turmeric 1/4 tsp
  8. red chili powder(paprika) 1-2 tsp
  9. salt to taste.
  10. mustard seeds 1 tsp
  11. cumin 1 tsp.
In a dutch over or kadhai heat the oil,add mustard seeds,cumin and add crushed garlic.
once the garlic turns brown add dalia,peanuts and fry for 15-20 secs. add turmeric,red chili powder and curry leaves.
add mamra and sat and mix well on medium heat till mamra becomes crunchy.
let cool uncovered and store in a air tight container. stores up to 2 weeks.
serve with onion and green chilies

Monday, September 22, 2008

Moong dal (ಹೆಸರು ಬೇಳೆ ಸಾರು)

Moong Dal with kasoori methi(dals) (ಹೆಸರು ಬೇಳೆ ಸಾರು)

this is very easy to make and bit different than the usual saaru(rasam) and Huli(sambar).
Whenever I am bored of eating the same rasam or sambar and still want some dal in the meals I usually make this .Very easy and really tasty .This recipe is out of my own experiments, and I like moongdal with garlic.
  1. 1 cup cooked moong dal
  2. onions finely chopped
  3. 1/2 medium sized green tomato( tomatillo)
  4. garlic 2 cloves
  5. green chilies slit lengthwise
  6. salt to taste
  7. kasoori methi 1 tbsp
  8. oil 2 tsp
  9. jeera(cumin) 1 tsp
  10. mustard seeds(rai) 1 tsp
  11. turmeric 1/4 tsp
heat oil and add mustard and jeera
add turmeric and garlic
add green chilies,onion,green tomatoes and let cook for some time.
add cooked dal and add about 1 1/2 cup of water
bring to boil and add salt and kasoori methi simmer for a minute and this simple and flavourful dal is ready to enjoy.

Thursday, September 18, 2008

Besan Ladu (ಬೇಸನ್ ಉಂಡಿ)

BESAN LAADU (ಬೇಸನ್ ಉಂಡಿ)

this is the most traditional sweet and a must to do during most of the festivals ,marriages and other celebrations.Actually I like this and Motichoor ladu among the ladus. So I asked my mother to give the recipe for this. she always cooks ... but by what she calls by ANDAZ. i.e eyeballing everything and does not measure. For me it was tough to learn like that.So I just followed the procedure she told and after doing ladus over several times . .got the procedure right.Hence noted down the recipe to make it easier next time.Here is the recipe I like to share with you.
  1. 2 1/2 cups Besan ( chickpea flour)
  2. 2 cups powdered sugar
  3. bombay sooji(semolina) 1 tbsp
  4. Pure ghee 250 ml..or 15 to 16 tbsp
  5. cardamom powder 1 tsp
  6. 1 tbsp dry grapes (raisins)
  7. 1 tbsp cashews cut into pieces( or any dry fruits of choice)
  • in a kadhai or any nonstick saucepan add the besan and half of the ghee
  • set on medium flame and keep stirring continuously
  • add ghee little by little and the besan starts becoming runny.
  • when it almost turns light golden in colour add the semolina and the dry fruits and raisins and keep aside from the flame.
  • let it cool 4 1/2 to 5 hrs. when it has thickened add the powdered sugar and the cardamom powder. mix well and knead in any lumps.
  • make small balls of equal size, in the palms of your hands .Makes about 25-30 ladus.


Wednesday, September 10, 2008


when I was in school and college I was more interested in doing embroidery and stitching. I did join knitting class in 1992 summer.I did a pair of socks and a baby sweater in brick pattern in black and orange color, which I have not finished to this date.
I felt knitting takes lot of patience and did not carry on .Now I have a small 2 years old daughter around I do stitching and embroidery but not very often.
.All of a sudden ,I felt like I should do at least one sweater for my daughter and picked up the needles again.
I practiced a bit ,made a small jacket for a little Elmo she has.And I was confident enough to start the sweater.In almost 2 weeks i.e 2 hrs a day approximately this sweater was ready.I am so proud that I finished this ! when I told my mother that I finished this sweater she did not forget to remind me of the sweater which is still lying unfinished for years.I sure will finish it and meanwhile second sweater for my daughter is getting ready.

Tuesday, September 9, 2008



  1. tomato 1 medium sized
  2. curry leaves 5-6
  3. coriander 4-5 strings washed no need to chop
  4. hing , a pinch
  5. mustard seeds 1/4 tsp
  6. jeera1/4 tsp
  7. haldi 1/4 tsp
  8. rasam powder 1 or 2 tsp or according to your taste
  9. water 2 cups
  10. salt to taste
  11. oil 2 tsp
  12. garlic 2 cloves mashed
  13. tamarind pulp 1 tbsp
  • heat oil in a saucepan
  • add jeera and mustard seeds
  • add curry leaves and garlic
  • add hing haldi
  • add tamarind pulp and let cook till all the raw smell is gone
  • add tomatoes and cook well
  • add water,salt and coriander leaves
  • bring to boil and add the rasam .
If you like it thick you can add about 2 tbsp of cooked tur dal to it as well.This is too good when having cold or cough.

Rasam Powder

Bala's Rasam Powder ( ಬಾಲಾ ಹೇಳಿದ ಸಾರಿನ ಪುಡಿ)

when I stayed in New Jersey I was very lucky to have Bala as my neighbour downstairs.We used to exchange our dishes and I got to learn a lot from her.I always admire her. she is really very knowledgeable and helpful to everyone and have some great favours done to me and our family which we can never ever thank enough. every time I make this wonderful rasam I thank her for sharing this recipe with me.So I call this Bala's is the recipe for

the rasam powder
  1. 2 cups Dhaniya(coriander seeds)
  2. 1 cup red chilies(less pungent)
  3. 3/4 cup jeera
  4. 3/4 cup black pepper
  5. 1/2 cup tur Dal
  6. 1 tbsp methi seeds
  7. curry leaves 1 string
  8. haldi( 1 -2" root) or 2 tsp haldi powder
  • in a kadhai dry roast all the ingredients separately till they get nice golden color
  • let cool and grind to from fine powder
  • store in a airtight jar

please see the recipe to prepare the rasam using this powder to enjoy this wonderful rasam.