Wednesday, December 31, 2014

Masala papad

Masala papad


As the new year is approaching every one is very excited,busy making preparation for the new year celebrations!!I wish everyone a Happy new year 2015!!
on this occasion I bring a hassle free tea time snack which saves time and very quick one to make .Lets celebrate NEW YEAR 2015 with a tea time snack recipe viz. masala papad!!

Masala papad is very easy to make no fire recipe.This recipe makes a healthy tea time snack.My daughter is always excited to do this.I assist her in microwaving the papads.I chop n grate the vegetables for her.Then she will spice up the papads and serve.

The required ingredients are:

  1. lijjat papad 2
  2. oil.few drops 
  3. chopped onions 1-2 tbsp
  4. chopped tomatoes 1-2 tbsp
  5. grated carrots 1-2 tbsp
  6. chopped green onion leaves 1 tbsp
  7. chopped coriander 1 tbsp
  8. salt to taste
  9. red chili powder to taste
  10. chat masala few pinches, to sprinkle
  11. nylon sev optional(avoid if u prefer the healthy version)


  • Take the papads of your choice.I have taken pepper flavoured lijjat papads
  • lightly smear with cooking oil on one side.
  • microwave on high heat for about 40 seconds.
  • Take out on a dish
  • sprinkle red chili powder,salt
  • spread the chopped vegetables.
  • Sprinkle chat masala and sev if you like.
  • Serve immediately.

Enjoy the masala papad with a cup of tea or coffee!!

Sunday, December 28, 2014

sabbsige soppina bassaru

sabbsige soppina bassaru/dil n green moong soup
After coming to Bangalore I have learnt quite a few south karnataka recipes one of which is sabbsige soppina bassaru. I have learnt it hearing from my friends and acquaintances.whenever you are bored of having turdal sambhar,tomato rasam, and do not want to cook a separate dal for rice this recipe is the perfect one!Actually this gives a unique taste along with rice, and also tastes yumm as a soup!perfect for the winters!!
This is a two-in-one recipe.What I mean is you cook the green moong dal and sabbsige soppu with some extra water.Strain the cooked stuff and use the stock for making bassaru and the dal for making pallya(side dish)
Bassaru means basididda saru.. basi in Kannada means 'strain'.

These are the ingredients required for making this recipe:

  1. green moong or hesaru kalu 1 cup
  2. sabbsige soppu 1 bunch med.size. cleaned and thoroughly washed and chopped.
  3. coconut 1/4 cup( I used dry grated as I was not having fresh coconut)
  4. onion 1 small size
  5. 1 tomato small size
  6. cumin/jeera 1 tsp
  7. sambhar powder/rasam powder
  8. oil 1 tsp + 1 tsp
  9. mustard seeds 1 tsp
  10. jaggery just about 1-2 tsp
  11. salt to taste

Method to prepare bassaru:

clean the chopped  sabbsige soppu and hesaru kalu
put them in a cooker and add 3- 3 1/2 cups of water
cook for 3-4 whistles.
let the pressure go down.
Mean while 
heat a small pan add oil.
then add jeera,chopped onion,garlic,tomatoes and fry till soft.
Let this cool.

once the tomato onion is cool put this in a mixer jar.
To this add2-4 tbsp spoons of cooked moong dal and sabbsige soppu.(Be careful while opening the cooker)salt and sambhar powder,coconut.
Grind well.

In another vessel.
Strain out the excess water/stock from the cooked dal .

To this stock add the ground mixture.

cook this adding required amount of water.U can add a bit of jaggery if u like at this stage
temper with mustard seeds and cumin seeds.
super tasty sabbasige bassaru is ready!!
Enjoy with hot rice or ragi mudde.
Note:do not discard the dal and green cooked.The same is used to make pallya.AS such it is a two in one recipe.

Monday, December 15, 2014


set dosa/avalakki dosa

Set dosa is also called avalakki dose.The story of how I got this set dosa recipe is very funny indeed!
One day I was cleaning the rice and udad dal to soak.I was planning to prepare plain dosa for the breakfast next day.Suddenly I remembered my colony friends Radhika and Pavitra discussing about the dosa recipe previous evening.Usually in the evenings all my friends and their kids gather around the community hall of our colony.We have a nice group.Lot of exchange of thoughts goes on amongst us while the kids are busy playing around.

Pavitra had tried set dosa reipe given by Radhika.She was asking Radhika about the set dosa recipe she had spoiled that day.Radhika gave the recipe for set Dosa again and were talking about what mistake Pavitra had done!She will now remember this recipe for the rest of life!
I just kept Radhika's recipe in mind.I have been trying various set dosa recipes but not to the satisfaction.I thought I should give this one also a try.That's how suddenly I remembered of this set dosa recipe and immediately wanted to try!I changed the plan of making plain dosas and prepared set dosa with sagu next day.
Little did I know that my search for a very good set dosa recipe is going to end here!Thank you Radhika for sharing a perfect set dosa recipe!!And thanks to Pavitra for spoiling the recipe at the first try..had she not spoilt it and had she not discussed about it that day,I just would not have bumped onto this perfect recipe!!

ingredients for set dosa or avalakki dose:

  1. rice 3 cups
  2. thick poha or beaten rice 1 cup
  3. black gram or udad dal 1/2 cup
  4. methi seeds/fenugreek seeds 1 tsp
  5. cumin 1/2 tsp
  6. peppercorn 1/2 tsp
  7. salt to taste
  8. oil/ghee as required to prepare dosa
  9. 1 -2 tsp powdered sugar to be added to the fermented batter just at the time of preparing dosas

Method to prepare batter:

  • thoroughly wash the rice and dal separately
  • Soak the rice and add the washed thick poha to it for soaking
  • soak the udad dal.To this add pepper corns and cumin 
  • Let it soak well for about 6 hours.
  • Grind well to form a thick batter.Do not make the batter too watery.
  • take out the ground batter to a container to ferment add salt,stir well and let it ferment overnight.

Method to prepare Dosa:

  • Take required amount of batter.Adjust the consistency adding water.
  • Now add powdered sugar to this.It gives a nice colour to the dosas as sugar caramelises.(salt is already added.)
  • heat the dosa tava.
  • smear with some oil.
  • take a ladle full of batter.pour on the heated tava.Do not spread.just give a quick,light spread to keep it thick.
  • cover and let it cook.
  • flip and cook on the other side.
  • Repeat the procedure

Serve the hot set dosas with sagu and coconut chatni.
These set dosas are spongy,get perfect colour as there is a little bit of sugar used.That way you need not roast the dosas longer to get proper golden colour.
The hint of cumin,peppercorn,and fenugreek seeds enhances the taste.(optional.You can always skip these three ingredients if you want to)

you can skip adding cumin and pepper corn to this recipe.But adding it will enhance the taste.
This tastes good eaten hot from the tava.Once cooled the dosas turn rubbery due to avalakki in it.
Thank you Radhika for sharing such a perfect set dosa recipe!!

Thursday, December 11, 2014

green moong sprout chat

green moong sprout chat/ಮೊಳಕೆ ತರಿಸಿದ ಹೆಸರು ಕಾಳಿನ ಚಾಟ್ 

Today I made this healthy and tasty sprouted moong chat for evening snacks.This is very simple to make.Requires few ingredients and quick one to do if the sprouts are on hand.I usually make the sprouts at home once a week or sometimes once in a fortnight.Use the sprouts in various recipes like salads, side dish, for making misal,sprouted rice etc.
This particular chat can be prepared with raw sprouts or with partially cooked sprouts.
 This particular recipe is  kids' friendly and a no fire recipe.Just putting together the required ingredients to our tase is all.The kids can do this with least help from their parents or elders.
The Ingredients are:
  1. Sprouted moog beans 1/2 cup
  2. pomegranate seeds 1 tbsp / to our taste
  3. chopped onion 1 tbsp/ to our taste
  4. chopped tomatoes 1 tbsp/ to our taste
  5. chopped coriander a few/ to our taste
  6. chat masala 1/4 tsp
  7. sugar 1/4 tsp
  8. salt to taste
  9. lime juice 1 tsp

  1. wash the sprouts thoroughly.put in a microwave safe bowl.cook covered on 80% power. for 1.30 mins or just to remove the rawness
  2. let the sprouts cool.
  3. Add all other ingredients.Give a good stir.Serve garnished with some coriander and tomatoes.
A perfect evening snack the kids can prepare themselves and enjoy! very healthy indeed!!

I dedicate this recipe to my friend Dr.Bhavanis daughter Brinda.She is 10 years old and has shown tremendous interest in cooking at a very early age!This is a simple recipe for you Brinda to encourage you through your interests!Give it a try!All the best to kid chef in you!!!

Thursday, December 4, 2014

Tulasi tea/ತುಳಸಿ ಚಹಾ

Tulasi tea/ತುಳಸಿ ಚಹಾ 

 I usually consume tea twice a day. Nobody would deny a cup of hot tea in these winters.If it is flavoured with ginger,cinnamon,cardamom or tulsi... nothing like it makes the evening better!
Whenever my family visits temples we get prasada,viz.fruits,flowers and some Tulasi too.I dry the tulasi if it is summer time and use it in my tea.Today I used  the fresh tulasi leaves in my tea.Tulasi not only gives tea a flavour but has many health benefits as well!
enjoy this tulasi flavoured tea during this winter season.
  1. 1/4 cup water
  2. 3/4 cup milk
  3. 1 tsp sugar
  4. 1or 1/2 tsp regular tea powder
  5. some fresh tulasi leaves
  • heat the water and milk together in a vessel.
  • add sugar to melt
  • when this starts to boil,add tea powder and tulasi leaves.boil for a minute.switch off the flame,cover it for a minute.
  • Serve with some avalakki chivda!

Tuesday, December 2, 2014

Shenga undi/peanut laddu/groundnut laddu

Shenga undi/peanut laddu/groundnut laddu

ಶೇಂಗಾ ಉಂಡಿ 
    This shenga undi is usually prepared on every Ekadasi day.Ekadahi is the 11th day of the Hindu calendar and there are two Ekadasis in each month.Usually most of the Brahmins keep a fast on this day.Fast is kept as per their capacity.some only consume teertha or holy water,some only fruits n milk and some a few permitted snacks.My late grand mother(mother's mother) used to do ekadasi vrata and I would be eagerly looking forward to the ekadasis as the vrat food used to be very tasty and a change from regular rice,sabzi, roti,dal was very refreshing.She would make sabudani khichadi,shenga undi and green chatni.
Every time I see or have this vrat ka khana..
    I remember her.So dedicating this shenga undi recipe to my loving grandmohter.
   This is again a very simple recipe requires only two ingredients.
The ingredients:
  1. a cup of dry roasted and cleaned peanuts/groundnuts/shenga/kadlekayi
  2. less than a cup or 3/4 cup of powdered jaggery


  1. Dry roast the raw peanuts.Remove on a flat surface and let them cool to handle
  2. once cool enough to handle remove the skin of the roasted peanuts and clean them.  
  3. once cleaned put the peanuts into a mixer jar run for a few secs. only to make a very coarse powder.
  4. add the powdered jaggery and run the mixer again to form a powder managable to bind into laddus.

Make laddus of the shape and size you desire.Serve with sabudana khichadi.

Monday, December 1, 2014

Bhindi fry/okra fry

Bhindi fry/ okra fry

This bhindi fry curry is very easy to make. As always I keep my cooking simple and the ingredients are few. Kids will love this.
So here are the ingredients required for making the simple bhindi fry.

  1. bhindi/okra/bendekayi 250 gms(thoroughly washed and dried before chopping.discard both the ends. )
  2. red chili powder (byadgi variety) 1/2 tsp
  3. oil 1 tbsp
  4. mustard seeds 1/2 tsp
  5. turmeric powder 1/4 tsp
  6. hing or asafoetida a pinch
  7. sugar 1/2 tsp
  8. salt as per taste.
1.Heat oil in a kadhai.
2.Add mustard seeds to splutter, then add turmeric powder,hing.
3.Add the chopped bhindi/okra/bendekayi
this pic taken after 2 mins
4.saute on a medium flame for about 6 minutes.
5.Add red chili powder,salt,sugar.
this pic taken after 6 mins

6. saute for 2-3 minutes more and remove to a serving bowl.
The simplest bhindi fry in the world is ready!
You can add lime juice to enhance the taste in the step no. 6.If added later the curry becomes gooey.
This side dish goes well with chapati,phulka,jowar roti,curd rice.
Can be rolled in a chapati to make the tastiest bhindi Roll for the lunch box.

Note:This curry has to be prepared uncovered.Or else it becomes gooey.

Friday, November 28, 2014

Bellulli chatni pudi/ garlic coconut chatni powder

Bellulli chatni  pudi/ garlic coconut chatni powder

This is a very easy to make chatni pudi recipe.Bellulli or garlic is considered to be good for health.Consuming it on daily basis helps fight many diseases such as cough,cold etc.It is also considered to be a natural antiviral,antibacterial,reduces cholesterol,insulin,blood pressure.Protects heart,good for allergies,prevents cancers,reduces weight,helps maintain body heat.... and so on. Brahmans usually avoid garlic and onions in the daily cooking,but use garlic as a medicine in the postpartum diets.

Usually after the delivery(postpartum or postnatal) mothers are put on a diet and not allowed to consume raw chilies, raw coconut etc in the food..usually the food is bland and this chatni pudi accompnied with the meal gives a very good taste and makes food much tastier.

The ingredients are:

  1. grated dry coconut 1 cup
  2. garlic pods 20.. (indian jawari)
  3. red chili powder(byadgi variety) 2 tbsp
  4. salt 1/2 tsp 
  1. dry roast the grated coconut just to remove the rawness from it.
  2. dry roast the peeled garlic pods to get rid of the raw smell.

Remove on a plate and let these cool a bit.
Once cool enough, put all the ingredients,run in a mixer jar to form a coarse powder.The delicious bellulli chatni pudi is ready.

Take out on a plate let it cool completely to store in a jar.
Can be Stored over the shelf in air tight container for about a week.

you can skip the roasting part and make the same chatni pudi without roasting any of the ingredients.

Enjoy with jowar roti(jolada rotti)curd rice,bread toast,hot rice with some ghee, which ever way you like it! 

Wednesday, November 19, 2014

Methi poori / puri

Methi puri

methi puris
This is one of the lunch box recipes.
Other day I made these methi puris for my daughter's lunch box.She and her friend loved these.This is very easy to make and a bit  healthier and tastier than the regular plain puris.

The ingredients required are:
  1. Wheat flour 3/4 cup or to make 5 medium sized puris
  2. washed and chopped fresh methi leaves(fenugreek) 1/4 cup
  3. red chili powder 1/2 tsp
  4. 2 pods of crushed garlic
  5. a pinch of asafoetida or hing
  6. salt as per taste
  7. Water as required to knead into a firm dough
  8. cooking oil for deep frying
mix all the dry ingredients from 1 to 6 .
Add a little water at a time and form a firm dough.
puris rolled out of firm dough absorb less oil while deep frying
let the dough rest for about 5-10 minutes.
divide into 5 portions.
take each ball and roll into puris.
deep fry till golden in colour and take out on a tissue paper.once cooled pack in the lunch box.
ingredients for methi puri

methi puris in the lunch box
The puris taste delicious just as they are or some tomato ketchup as well.Give these methi puris a try.Not only your kids,but you will also like them!

Wednesday, November 12, 2014

sauthe kayi thalipittu/kheere ki missi roti

sauthe kayi thalipittu / thalipeeth /missi roti

My school friend Murghendra on whatsapp posted a picture of what all vegetables he had on hand.Asked for suggestions as to what he can cook for breakfast.The picture is given below.
I suggested him to make sauthe kayi thalipittu which is a north karnataka food.
He replied he had tried a hand at making thalipittu and was not sure he could take out thalipittu in one it sticks to the tava.
I thought ... next time I make the same should post it in my blog and share the recipe with him.
This is very easy recipe..requires few ingradients,very less time.. and the most important a very healthy meal which keeps you full for a longer time.
So here is the sauthe kayi thalipittu recipe for you Murghendra.

  1. 1 and 1/2 cups of jowar flour(jolada hittu)
  2. 1 tbsp rice flour*
  3. 1 tbsp gram flour(besan)*
  4. 1 and 1/2 cups of grated cucumber(sauthe kayi)
  5. 1 tsp red chili powder(byadagi)
  6. 1/2 tsp cumin seeds
  7. 1/3 tsp turmeric powder
  8. asafoetida(hing) a pinch
  9. salt as per taste
  10. oil to grease the griddle(tava)
  11. green chilies.. finely chopped ,as required
  12. water
  1. mix all the ingredients well without adding water
  2. let it rest for 2 mins... cucumber oozes water...
  3. make a dough of the mixture using very little water as cucumber has a lot of water content in it.
  4. divide the dough into 3 parts... grease the tava and pat on it as thin or thick as you like.make holes on the patted roti.
  5. cook covered for 3-4 minutes on one side.. flip and cook for a minute more
  6. remove from the tava .. serve hot with ghee n pickle of your choice.
Enjoy for a breakfast  or a quick luch or a lazy dinner.

Note:* ingredients are optional

Friday, October 31, 2014

with sihi kahi chandru and Roopashree

With sihi kahi chandru the Nalamaharaja of Karnataka

I have been watching sihi kahi chandru's cookery shows  viz.BOMBATT BHOJANA &  BHOJANA PRIYA.
with Nalamaharaja of karnataka
Needless to say just like most of us, I am also a big fan of  these cookery shows.I guess mr.Chandru is the best cook of all the cookery shows telecasted  on kannada channels.As such I would like to bestow this title NALAMAHARAJA OF KARNATAKA on him.
I happened to meet Mr. Chandru today. I am very much delighted to share my photograph taken with Mr.Chandru today.

Just while writing for this post I suddenly remembered that I had participated in the Kannada cookery show SAVIRUCHI in the month  of march 2011.My daughter Prachi who was 4 years then inspired me to participate in the show.She thought she will get to participate. However she did not get a chance .I shared my recipes  SAKKARE HOLIGE AND CANTALOUPE SMOOTHIE with actress and host of the show Roopashree.My daughter gave my husband a tough time while I was shooting in the studios.She cried and cried as she was not allowed to cook.I guess she is definitely going for a cookery show when she grows.
I am thankful to my husband Ganesh for taking me to the Abhiman studios and encouraging me in pursuing my hobbies and interests.
Here are a few photographs taken om the sets of SAVIRUCHI at Abhiman studios.
with Roopashree on the sets of Saviruchi

Prachi gets makeup done by the professionals :)