Thursday, November 11, 2010

Gobi -Mutter -Paneer Masala/Spiced Cauliflower,Peas and Cottage Cheese

I was trying to make Badhal Gobi as shown in the But it ended up little watery as I added more water. To make the gravy thick, I thought of adding ground Cashew nuts and Coconut. It came out really fantastic. It was no longer Badal Gobi. I named it Gobi-Mutter -Paneer masala. Click here to see the original recipe.


  • 12-15 washed Gobi/Cauliflower florets
  • 1 cup frozen or fresh Peas
  • 1 tsp Oil
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1 Onion finely chopped
  • 1 Tomato finely chopped
  • 1 inch Ginger grated
  • 1-2 cloves of Garlic minced
  • 1 tsp Red Chilli powder(to taste)
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Garam Masala powder
  • 1/2 tsp Kasoori Methi (dreid Fenugreek leaves)
  • 7-8 Cashew nuts
  • 3 tsp Coconut grated
  • 1 tsp sugar
  • 250ml Milk
  • 1 tsp Lemon juice
  • Salt to taste


  • Heat 1 tsp of Oil in a thick bottom pan, add Cumin seeds, Turmeric powder,grated Ginger and Garlic,chopped Onion saute for 4-5 min.Then add chopped Tomato,Coriander powder, Cumin powder,Red Chilli powder. Cover and cook for 10 min on low flame then add Kasoori Methi
  • Add around 250-300 ml water, Gobi florets, Peas, salt,Sugar and GaramMasala.Then cover and cook for 6-7 min.
  • In the mean while grind grated Coconut and Cashew nut.
  • Boil 250ml milk, add lemon juice, once the Milk is curdle drain out the whey and keep it aside.
  • Once the Gobi is cooked add Coconut-Cashew paste and Curdled Milk.Boil for 4-5 min.
  • Serve with Naan,Rotti,Kulcha or Chapati.

Wednesday, November 10, 2010

Sihi Kumbala Kaayi / Pumpkin Kadubu

  • 2 cups (apr 200 gms)Uppittu rave/Upma suji
  • 2 cups chopped Pumpkin
  • Cardamum powder
  • 1 cup Jaggery
  • Dry roast the Rave/suji, keep it aside.
  • Cook the chopped Pumpkin with Jaggery, pinch of Cardamum powder and 2 cups of water for 5 min in medium flame.
  • Then add roasted Suji to the Pumpkin mixture and cook it for 3-4 min in low flame, keep continuously stirring.Make sure no lumps.
  • Then thin spread(not very thin) the mixture on small steel plate and steam for 25-30 min( first 15 min at high to medium flame and other 15 min at low flame.
  • Allow to cool for 10 min and cut them if needed.
  • Serve with Ghee and Kaayi haalu(Coconut milk).

Note:To make the Kadubu in traditional way, we should use Banana leaf instead of plates. You can even use Allumininum foil if you do not have Banana leaf.I used thatte Idli plates as I do not get Banana leaf here.

Sunday, November 7, 2010

Shenga/Peanut Chutney

  • 1 cup grated Coconut
  • 3-4 green Chillies(as per your taste)
  • Hand full of Peanut
  • 1-2 cloves of Garlic(optional)
  • 1 tsp Tamarind juice
  • 2 tsp Oil
  • 4-5 Curry leaves
  • 1/2 tsp Mustard seeds
  • Salt to taste
  • Roast the green Chillies, Garlic and Peanuts with a spoon of Oil.
  • Then grind with Cocounut, Tamarind Juice, little water and salt .
  • Then temper with Mustard and Curry leaves.
  • It goes very well with Dose, Idli, Pakora, Bonda, Odappe etc etc etc...........

Coconut Chutney(Red)


  • 1 cup grated Coconut
  • 2-3 red Chillies
  • 1/2 tsp coriender seeds
  • 1/4 tsp Jeera/ Cumin seeds
  • pinch of Hing/Asofoitida
  • 1/2 tsp Tamarind juice
  • finely chopped Onion(small)
  • 1 tsp refined oil
  • 1/2 tsp Mustered seeds
  • 5-6 Curry leaves
  • Salt to taste
  • Dry roast the Red chillies, Coriender seeds and Jeera.
  • Grind grated Coconut with roasted spices,Tamarind juice and very little water.
  • Mix the chatney with finly chopped Onion.
  • Heat the oil in a pan, add mustered seeds,when the mustured seeds splutter add Curry leaves and Hing then pour on to the Chatney.
  • It goes very well with Chapathi and Cucumber rotti etc..

Savathekaayi / Cucumber Rotti

  • 4 cups white Rice
  • 3 cups of chpped Cucumber
  • Salt to taste
  • Soak rice for 4-5 hours
  • Finly grind rice with chopped Cucumber (conststency shuold be as same as Dose batter, not be too thick or thin). If you feel its too thick add very little water.
  • add Salt to taste, mix well in a wide mouthed thick bottom pan.
  • Cook the above mixture at low to medium flame with continuous stirring untill it becomes thick(should be able to make balls).
  • Allow to cool.
  • Knead the dough for 3-4 mins and make medium size balls out of it.
  • Take some dry rice flour and roll the balls as you do for chapathis.
  • Half cook on thava or pan then cook further carefully in flame, it puffs out.
  • Serve hot with red Coconut chutney.

Akki Shavige/ Rice spaghetti

  • 4 cups white Rice
  • 1tsp Cumin powder
  • Salt to taste

  • Soak rice for 4-5 hours
  • Finly grind with water(conststency shuld be as same as Dose batter, not be too thick or watery)
  • add Salt to taste, Cumin powder and mix well in a wide mouth thick bottom pan.
  • Cook the above mixture at low to medium flame with continuous stirring untill it becomes thick(should be able to make balls).
  • Allow to cool.
  • Knead the dough for 3-4 mins and make medium size balls(slightly oval shape as it has to go into the maker) out of it.Then steam cook in a cooker for 15 -20 mins.
  • Transfer the balls into Shavige maker and press carefully when the balls are hot else dough endup sticky.
  • Serve with sweet Cocounut milk and Ghee.
I used Chakli maker.

Sihi or Sweet Spaghatti.

  • You will need 1/2 bowl of Jaggery for this.
  • Once you grind the soaked rice ,just devide in to two portions in a separate vessel or pan.
  • Add jaggery to one portion and cook.
  • Follow the same steps as above.

Tuesday, August 31, 2010

Eggplant Roll

I learnt this recipe from


  • One Large Eggplant
  • ½ bowl Paneer
  • Mozzarella cheese grated (as much as u like)
  • Pasta sauce
  • 2 Green Chillies chopped
  • ¼ tsp Black Pepper powder
  • ½ tsp Garlic minced
  • ¼ tsp Red Chilli flakes
  • 5-6 tsp any vegetable oil
  • 3-4 tsp Parsley and Basil leaves chopped
  • ¼ tsp Italian seasoning (Optional)
  • Salt to taste


Wash the Eggplant and cut length wise, slice should be very thin, then soak them in a salt water for 30 min.


  • Mash the Paneer with little Milk in a mixer or food processor.
  • Add salt to taste, chopped Green Chillies, Red Chilli flakes, minced Garlic and chopped Parsley and Basil leaves , mix well and keep it aside.
  • Take out the Eggplant slice from water, squeeze out the water with hand and blot them with paper towel to remove excess water.
  • Heat a wide Pan in medium flame, smear the pan with oil,and place the Eggplant slices on the pan, allow to cook them for 2-3 min (till becomes light brown).
  • Cook both sides (you can cook 2-3 slices at a time).
  • Allow to cool them for 3-5 min.
  • Now take a spoon full of Paneer stuffing and put it on one end of the slice and roll it then place it on a backing tray.
  • Repeat the same step for all the slices.
  • Spread Pasta sauce over the rolls first and then spread grated cheese as much as you like.
  • Then pre heat- the oven at 350F and bake for 15 min.
  • Cut them and serve.

Note: You can make 10-12 rolls from a large eggplant. Salt water should not be too salty else egg plant will end up uneatable.

Thursday, August 5, 2010

Paneer-Capsicum Masala

  • 2 large Capsicum Chopped
  • 250 gm Paneer cubes
  • One Tomato chopped
  • One Onion Chopped
  • ¼ tsp Garlic minced
  • 1 tsp Methi / Fenugreek leaves chopped
  • ¼ tsp Cumin powder
  • ¼ tsp Coriander powder
  • ¼ Black Pepper powder
  • ½ tsp Red Chilli Powder
  • 1 tbsp Oil
  • ½ tsp Butter
  • Salt to taste

  • Heat Butter in a pan, add minced Garlic and chopped Onion, saute it for 3-4 min then add chopped Methi leaves,saute it for 3 mins again.
  • Add chopped tomatoes, Cumin powder, Coriander powder, Pepper powder, Red Chilli powder and salt, cook it for 3-4 min.
  • Then add Chopped Capsicum and allow it to cook for 5 min.
  • Heat an another pan, add 1 tbsp oil and shallow fry the Paneer cubes for 2-3 min.
  • Then add Paneer cubes and saute it for 4-5 min.
  • Serve hot with Chapati or Naan.

Odappe(RiceFlour Rotti)

  • 3 cups Rice Flour
  • 2 medium size finely chopped Onions
  • 2-3 Green Chillies chopped
  • ½ cup Beans finely chopped
  • !/2cup Bell Pepper or Capsicum finely chopped
  • ½ cup grated Cucumber or Zuchini
  • Pinch of Turmeric powder
  • 8-10 Curry leaves chopped
  • 2-3 tsp Coriander leaves/ Cilantro chopped (optional)
  • Oil
  • Salt to taste
Mix all the ingredients except Oil with water till it becomes soft dough (should not be too soft or Hard).
Knead well for 3-4 min.
  • Smear a pan with little oil and spread thin a handful of dough over the pan.
  • Then cook both the sides.
  • Serve hot with Coconut Chatney or Shenga Chutney.
  • If you would like to make Rotti with lots of vegetables you can add grated carrot, cabbage, Cauliflower etc etc(veg of your choice) while mixing.
  • Cucumber or Zucchini makes the Rotti more softer
  • You can spread the dough on Banana leaf or plastic sheet. I make it directly on the pan as i do not get Banana leaf here. I never tried with plastic sheet.
  • If you use Banana leaf , heat the pan with little oil first and place the Rotti in such a way that Banana leaf comes up. Remove the leaf when the Rotti is half cooked.

Friday, July 16, 2010

Eggless Bun

  • 4 cups of Maida / All purpose flour
  • 2 tsp Sugar
  • 2 tsp dry Yeast
  • 2 cups warm Milk
  • 5-6 tsp melted Butter
  • salt to taste


  • Mix 2 cups of warm Milk, Sugar and dry Yeast well and keep it aside for 10 min or keep it till Yeast gets completely dissolved.
  • Then mix all purpose flour, 4 tsp of melted Butter, salt in a big vessel then pour Milk and Yeast mixture, mix it well, make a smooth dough and knead it for 10 mins.
  • Cover the dough with a wet muslin cloth or towel, keep aside for 1 hour for proper fermentation. Dough will be doubled in size after 1 hour.
  • After 1 hour take off the cloth and gently press the dough once.
  • Then cover the dough with wet cloth again and keep it aside for 10 more mins.
  • Cut the dough into the size you want make the bun and shape it round or you can make any fancy shape if you like.
  • Grease the baking tray with melted Butter and keep all shaped dough in the pan. Cover the pan with wet cloth and keep it aside for 30 min.
  • Spread the melted butter on top of the dough.
  • Then keep the pan in centre of the oven and bake it at 425 degree F for 30 mins.

Note: If you would like to add Seasame seeds add before keep it for baking and you can use dry flour to give shapes if the dough is very sticky.

Whole Green Moong Gravy/ಹೆಸರು ಕಾಳು ಪಲ್ಯ

  • Cup full of Hesaru Kaalu (about 200g)
  • ½ tsp Oil
  • ½ tsp Mustered seeds
  • One Tomato chopped
  • Onion chopped
  • 1/4th tsp Turmeric powder
  • 3/4th tsp of red Chilli powder
  • 3/4th tsp any Sambar / Curry powder
  • 4-6 Curry Leaves
  • Half cup of chopped Methi leaves (may be half bunch)
  • Salt to taste
  • Pressure cook Hesaru Kaalu (may be 3-4 whistles ) and keep it aside.
  • Heat half tsp of Oil in a pan, splutter Mustered seeds, add Curry leaves and Turmeric powder.
  • Then add chopped Onion and saute it for 2 min. Add chopped Tomato and Methi leaves saute for 4-5 min.
  • Then add cooked Hesaru Kaalu, Sambar powder, Red Chilli powder and salt to taste. Boil it for 5-6 min.
  • Serve with Chapati or Roti.
Note: Chopped Beans can be added if you like.

Sunday, July 4, 2010

Raw Banana Palya/ಬಾಳೆಕಾಯಿ ಪಲ್ಯ


  • 2 raw Banana peeled and chopped
  • 1 tsp coriander seeds
  • 1/2 tsp Jeera / Cumin
  • ¼ tsp methi seeds/fenugreek
  • pinch of hing/ asofoetida
  • 3-4 red chillies
  • 1 tsp of temerind juice
  • 4 tsp grated coconut
  • ½ tsp mustered seeds
  • ¼ tsp turmeric powder
  • 1 tsp oil
  • 8-10 curry leaves
  • salt to taste


For Masala

  • Roast Coriander seeds, Jeera(Cumin), Methi seeds(Fenugreek) and Red Chillies in a pan.
  • Grind all roasted ingredients, coconut and Hing  with little water. The Masala is ready.
  • Heat a tea spoon full of oil in a thick bottom pan. Add Mustered seeds, Curry leaves and Turmeric powder. Fry well. Add chopped raw Banana and mix well. Stir occasionally for even cooking. Do not cook Banana completely; leave it half cooked.
  • Then mix half cooked Banana, Masala , Tamarind juice and salt ogether and continue cooking till its properly cooked. Keep on stirring in between as Banana sticks easily to bottom of the pan
  • Then serve with Chapati or Rice and Rasam (saaru).

Tuesday, March 2, 2010

Ash Gourd Buttermilk Curry/ಬೂದುಗು೦ಬಳ ಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ

  • Bowl full or 250gms of peeled and chopped Budugumbala Kayi / Ash gourd
  • 4-5 tbsp grated Coconut
  • 3-4 Green Chillies( or as per your taste)
  • One tbsp Channa Dall ( soaked in water for 3-4 hours)
  • Piece of Ginger
  • One tsp Jaggery (optional)
  • Pinch of Hing/ Asafoetida
  • 1/4 tbsp Mustered
  • 1/4th tbsp Turmeric powder
  • 6-7 Curry leaves
  • Bowl full (medium size) of butter milk or churned yogurt
  • 2 tbsp of Tamarind juice
  • 1/4th tbsp of oil
  • salt to taste
Cook peeled and chopped Budugumbala kai in water with ½ tsp of salt and Jaggery (do not pressure cook).
  • Grind the Coconut, Green chillies, soaked Channa dal, Ginger, Asafoetida, 1/4th tsp of Mustered,Turmeric powder with little water.
  • Mix cooked Budugumbala kayi, masala, Tamarind juice and boil it for 4-5 mins.
  • Add butter milk and salt. Then just bring to boil. Heat half tsp of oil, splutter Mustered and add curry leaves then pour it over the Huli. Majjige Huli is ready. Serve with Rice.
Note: Majjige Huli can be prepared from Zucchini and Cucumber as well.
If you wish to prepare little more thicker Huli you can add a tsp of soaked rice while grinding the masala.