Friday, December 23, 2011

Spicy Mango-Garlic Chutney / ಮಾವಿನಕಾಯಿ ಬೆಳ್ಳುಳ್ಳಿ ಚಟ್ನಿ

I am back after long with a delicious chutney recipe. As we all know, Mango is almost everyone's all time favourite veggie.We can make varieties of delicious dishes from this super veg.  This is very simple and can be prepared quickly. It will last for more than a month if you store it in fridge(to be on the safer side). I learnt this chutney recipe from my aunt Veena Bhat. Combination of  Mango-Garlic chutney and Coconut Oil is perfect with Dosa, chapathi and Idli. I am sure, you will love it. Give it shot. Have fun.

  • 2 cups chopped raw Mango( with skin)
  •  2-3 cloves of Garlic
  • 1 tbsp Mustard seeds
  • 1/2 tsp Methi seeds/ fenugreek seeds
  • 2 tbsp red Chilli powder ( to taste)
  • Salt as Needed
  • for Tempering:
  • 2-3 tbsp Cooking Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Hing / Asafoetida


  • Mix chopped Mango and about 2 tsp of salt in a bowl and keep it aside for 30 min.
  • In the mean while, dry roast Mustard seeds and Methi seeds, then grind into fine powder.
  • After 30 min, grind Mango, Garlic, Red Chilli  and  finely ground mustard- Methi powder into smooth paste. You can add 1/4 cup water.
  • Heat 3 tbsp of oil in a pan, add mustard seeds, Hing and Turmeric powder. Saute for 20 sec.
  • Now pour the ground mango mixture to the pan, adjust the salt and fry in a medium heat intill it becomes thick chutney. Keep mixing in between.
  • Allow to cool, bottle and refrigerate. 
  • Do not forget to enjoy with Dosa, chapathi and Idli.  You can even enjoy with Rice.

Thursday, December 8, 2011

Split Moong Pudding / ಹೆಸರುಬೇಳೆ ಪಾಯಸ

  • 1 cup Split Moong / HesarubeLe
  • 3 cups Milk OR fresh Coconut Milk( see the note)
  • 1 cup Sugar
  • 1/4 tsp freshly crushed  Cardamom
  • 5-6 strands Saffron soaked in 2 tsp of milk for 10 min 
  • Cashew and raisin as  much as you like
  • 1 tsp ghee /clarified butter.
  • pinch of salt

    • Wash the Split moong and add about 2 1/2 to 3 cups of water and pressure cook( 3 whistles).
    • Then mix the sugar and cook until sugar melts. Add pich of salt.
    • Now pour the Milk / Coconut Milk(  u can add milk according to the consistency you want). Boil for about 5 min. Keep stirring.
    • Add crushed Cardamom and Saffron. Mix well and cook for 2 min.
    • Heat the ghee in a pan, add Cashew and Raisin, fry for a min. Then add to the payasa.
    • Serve hot or cold.

      Note: If you like to use fresh coconut milk, grind about 2 1/2 cups of freshly grated coconut with some water, strain it and use.If you add the more water by mistake, don't be panic, just mix 1 tsp of rice flour in 2 tbsp of milk and add it while adding Milk / Coconut Milk..

      Monday, December 5, 2011

      100th Recipe: Stuffed Okra / ಬೆಂಡೆಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ

      I am really not able to believe that I am writing ''100th recipe''. I had never thought I could write a blog on recipes. I should thank my dear hubby for encouraging and supporting me!, he is the one who created a blog spot for me and convinced me to write recipes. Now I really love and enjoy writing recipes. Last but not the least, thank you all viewers  for stopping by, joining my site and leaving valuable comments. It wouldn't be so interesting without your support.

      I wanted to write a special recipe for my 100th post. So I chose Stuffed Okra Recipe. I tried to stuff  few Okras with masala, but I couldn't do it as I was lacking patience!!. If you have lots of patience you can go ahead and stuff Okras with ground masala. Its a simple and very easy recipe. It goes super duper with Chapathis and Jolada rotti (jawar rotti). Try it out and have fun.

      • 1/2 Kg Bendekaayi/ Okra ( 20-25 in no)
      • 3 tbsp oil
      • 1 tsp Lemon juice
      for grinding:
      • 1 tsp Channa dal
      • 1 tsp washed Urid dal
      • 1 1/2 tsp Coriander seeds
      • 1 tsp Cumin seed/ Jeera
      • 4 tbsp Peanuts 
      • 1/2 Onion chopped
      • 4-5 Red Chilies / 1 1/2 tsp Red chilli Powder
      • 3/4 cup grated Coconut
      • 1 tbsp Poppy seed / Gasagase
      • 1/2 lemon size Tamarind
      • 1/4 tsp Turmeric powder
      • pinch of hing / asafoetida
      • Salt to taste 

      • Wash Okras and wipe it with a cloth( make sure okras are dried).
      • Then slice the Okras vertically from the top,turn half way around and slice again without separating form the hull.
      • Heat 1 tbsp Oil in a pan, add sliced Okras, sprinkle some salt and lemon juice. Fry for 10-12( untill fully fried as u see in the pic) min on a medium heat.
      • In the mean while, heat 1 tsp of Oil in an another pan add all the grinding ingredients as in the order. Fry for 2-3 mins.
      • Then grind roasted ingredients with about 1-1 1/2 cup water( do not add too much water).
      • Now add the ground mixture to fried Okra. Add salt to taste, add some water if required..
      • Cook on a medium heat for about 10 min.
      • Serve with Chapathi Or Jolada Rotti.

      Thursday, December 1, 2011

      Stir Fried Chick Peas and Cabbage / ಕ್ಯಾಬೇಜ್-ಕಾಬೂಲ್ ಚನ್ನ ಪಲ್ಯ

      Preparation time : 20 min ( if u have Tinned Chick peas)
      Servings: 5

      • 1/2 of small Cabbage chopped
      • 1 tin Chick peas / Kabool Chana ( see note)
      • 1/2 cup grated Coconut
      • 1 small Onion chopped
      • Salt to taste
      For tempering:
      • 2 tsp Oil
      • 1 tsp Mustard seeds
      • 3-4 sliced green Chili
      • Few Curry leaves
      • 1 tsp split yellow peas ( chana dal)
      • 1 tsp washed Urad dal / Uddinabele
      • Pinch of Hing
      • 1/4 tsp Turmeric powder

      • Heat the Oil in a pan. Add Mustard seeds, Chana dal, Urad dal, Green chilies, Curry leaves, Turmeric powder and Hing respectively. Saute until  Chana dal and Urad dall turn slightly brown color.
      • Now add the chopped Onion, saute for a min. 
      • Then add chopped Cabbage and about 1/2 cup water. Cook for 2 min.
      • Now add the Chick peas, salt to taste. Again cook for 4-5 min on a medium heat.
      • Now add  grated Coconut. Mix well.
      • Serve with Chapati Or Rice and Rasam.
      Note: If you are using Dry Kabool Chana, Soak the Chana in water for overnight. Then pressure cook(3 whistle).

      Hurray.....I am so excited announce that My blogger friend Teena Marry has passed me four awards. This is my first award. I am so happy, floating on air!!!!!..Do vist  Teena Marry's blog, she has a beautiful blog and nice set of recipes.

      I would like to pass this awards to some of  my bloggy friends,
      Sushma Malya @  Authentic Food Delights
      Vani @ Recipe World 
      Sangi @ Spicy Treats 
      Akheela @ Torview 
      Chitra @ Chitranna 
      Jay @ Tasty Appetite

      Monday, November 28, 2011

      ಟೊಮೇಟೊ ಕಾಯಿ ಸಾಸಿವೆ / Green Tomato in Mustard- Yougurt Sauce

       This is one of the healthy and quick recipes learnt my aunt Sowmya Bhat. Thank you athe for a lovely recipe.I have used Green Tomatoes which I grew on MY balcony :).

      Preparation Time: 25 min
      Servings: 2-3

      • 1 large Green Tomato chopped ( I used 3 small)
      • 1/2 cup grated Coconut
      • 2-3 green Chilies ( to taste)
      • 1/2 tsp Mustard seeds
      • 2 cups Yogourt / Curds 
      • 1 1/2 tsp Jaggery ( optimal)
      • Salt to taste
      For tempering:
      • 1 tsp Oil
      • 1/2 tsp Mustard seed
      • 1/4 tsp Turmeric powder 

      • Heat the Oil in pan, add Mustard seeds, once you here crackling sound add, Turmeric powder and chopped green Tomatoes. Then cook for about 3 min.
      • Then add salt to taste, Jaggery and about 1/4 cup of water. Cook for another 3-4 min ( until 75% done).
      • In the mean while grind grated Coconut, Mustard seeds and green Chilies into smooth paste using little water.
      • Now add the ground mixture to cooked Tomatoes and cook for another 4-5 min on a medium heat.
      • Allow to cool.
      • Finally add Yogourt, adjust the salt if needed. 
      • Serve with plain rice or with any rice item of your choice.

      Friday, November 25, 2011

      Coconut-Poppy Seed Bread (Eggless)

      Hello friends, here is a different, easy and tasty bread recipe for you all. I took the basic idea of this recipe from a cook book, but not followed the step to step procedure as in the book. I did some changes in the ingredients. I skipped adding Soy Milk ( was in the original recipe), I somehow don't like the flavor. You can substitute the regular Milk with Soy Milk and some other flavors if you like. Give it a try. Have fun.

      Preparation time:2 hr 20 min.
      Servings: 1 Loaf


      • 1 1/2 cup All purpose flour
      • 3/4 cup sugar
      • 1/2 cup freshly grated Coconut
      • 2 tbsp Poppy seeds / Gasagase
      • 2 tbsp Butter(melted)
      • 1 1/2 cup Milk
      • Crushed Cardamom 
      • 3/4 tsp baking powder
      • 1/4 tsp baking Soda
      • Pinch of salt

      • Soak the Poppy seeds for 1 hr.
      • Then grind the soaked Poppy seeds with Coconut and about 3/4 cup Milk into smooth paste.
      • Take Sugar and Butter in a bowl and mix well. Then add All purpose flour, Baking powder, baking soda, ground mixture, crushed Cardamom and salt to taste, mix very well.
      • Now add the remaining Milk and mix well.
      • Now grease the loaf pan with little Oil or Butter, pour the mixture.
      • In the mean while pre- heat the oven at 350 degree F for 15 min.
      • Now place the loaf pan in center of the oven and bake for 55-60 min.
      • After 55-60 min, insert a knife or fork through to check if the bread is evenly baked. If the dough sticks to the knife, bake again for 3-4 min.
      • Allow to cool for 10 min.
      • Serve with a cup of hot Tea or Coffee.

      I am sending this Post to Christmas Delicacy event, hosted by Julie.

      Sending this post to Food of the Month  contest hosted by Food Corner.

      Monday, November 21, 2011

      Capsicum Rice

      Preparation time: 30 min
      Servings: 2

      • 3 cups long grain Rice cooked.
      • 2 Capsicum / Bell Pepper Chopped ( I used 1 Red and 1 Green)
      • 2 tbsp Oil
      • 3 Cloves
      • 2 Cardamum
      • 1 Bay leaf
      • 1 tsp Ginger-Garlic paste
      • 4-5 green Chilies finely minced
      • Salt to taste
      • 1 small squeezed Lemon

      • Heat the Oil in a pan, add Cloves,Cardamom, Bay leaf, minced green Chilies and Ginger-Garlic paste. Saute  for 30-40 secs.
      • Now add the Chopped Capsicum, Cook for 8-10 min on medium heat( until gets soft). Then add cooked Rice and salt to taste, mix very well. 
      • Finally add the squeezed Lemon and mix well.
      • Serve hot with Raitha or any gravy.

      Wednesday, November 16, 2011

      Neer Dose / Rice Crepe

      Neer Dose/ Thellevu  / Bari akki Dose is one of the common breakfast items in North Canara and South Canara  region of Karnataka. It is very easy to make and does not require any fermentation. I prefer non-stick pan, as it is easier and  can avoid most of the disasters :). Give it a shot. Let me know how it turned out. Happy cooking.

      Preparation time: 3 hrs for soaking, 30 min for grinding and preparing Dose.
      Servings: 3-4

      • 2 cups white Rice
      • 1/2 cup freshly grated Coconut(optional)
      • Water
      • Salt to taste

      • Soak the rice in water for 3-4 hours..
      • Then grind  soaked Rice and grated Coconut into smooth paste using some water.
      • Then add salt to taste and about 5 cups of water.The batter should be very watery. It should not stick to the ladle.
      • Heat a non-stick pan. Take a ladleful of batter and spread  on the pan. (I literally throw the batter on the pan from about 1/2 feet height). You will need about 2 ladleful of batter to make one dosa. Cover and cook for 2 min on a low to medium heat. Cook only one side.
      • Serve hot with Chutney and Ghee.

      Monday, November 14, 2011

      Deev Halasu / Bread Fruit Butter Milk Curry

      Bread Fruit is a very well known veggie all over the world. I never knew that Bread fruit is available everywhere until I saw a pile in a  Canadian grocery shop. I was so surprised and so happy when I saw it because I am a big fan of Bread fruit. It is popularly called as ಬೇರು ಹಲಸು/ ಸೀಮೆ ಹಲಸು / ದೀವ್ ಹಲಸು in Karnataka. It belongs to Jack fruit family.  There are lots of dishes that can be using this  veggie. What I am sharing here is  a very simple and different style( you will know as you go through the method)  Butter Milk Curry. Try it out and let me know how you liked it.

      Preparation time: 30 min
      Servings: 6
      • 1/2 Bread Fruit
      • 1 cup slightly sour thick butter Milk
      • Salt  to taste
      For Grinding
      • 1 cup greated Coconut 
      • 5-6 green Chilies ( to taste)
      • 1 tsp Mustard seeds
      • 3/4 tsp Turmeric
      For tempering
      • 2 tsp Oil
      • 3/4 tsp Mustard seeds
      • Pinch of Hing/ Asafoetida 
      • few Curry leaves

      • Cut the bread fruit in to 4 pieces, peel off . Then remove the middle hard part as you see in the pic.
      • Then cut into small pieces.
      • Take about 1 1/4 lt of  Water and the Bread fruit in  a pan, add some salt. Then cook  for 10 min (till the pieces are soft).
      • Once it is cooked, take out the excess water and keep it aside. Then gently mash the Bread fruit with the help of a laddle as you see in the pic. Then pour back excess water which is kept aside.

      • In the mean while finely grind the Coconut, Mustard seed, Turmeric and green Chilies using some water.
      • Pour the ground mixture to mashed mixture. Add about 3 cups water ( consistency is your choice, you can use water to adjust the consistency).
      • Adjust the salt. Then bring to boil for about 3-4 min on a medium heat. Keep stirring because it easily sticks to bottom of the pan.
      • Now add the butter Milk and again bring to boil.
      • Temper with Mustard seeds, Curry leaves and Hing.
      • Serve hot with plain rice.

        Sending this post to ''Only Curries'' event and Pari's 'Only'- Curries giveaway page.

        Friday, November 11, 2011

        ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ/ Raw Mango Chutney

        Preparation time:10 min
        Servings: 3

        • 1 medium size raw sour Mango peeled and chopped
        • 6-7 whole red Chilies
        • 1 tsp Coriander seeds
        • 1 1/2 cup grated Coconut
        • salt to taste

        for Tempering:
        • 2 tsp Oil
        • 1/2 tsp Mustard seeds
        • Pinch of Hing/ Asafoitida
        • 1 spring Curry leaves

        • Roast the Coriander seeds and red Chili in a pan with 1/4 tsp of Oil.
        • Then grind the roasted ingredients with Coconut and salt to taste with some water for a minute(half grind).
        • Then add the chopped Mango to the half ground mixtute and again grind for a minute.
        • Then temper with Mustard, Hing and Curry leaves.
        • Serve with hot plain Rice.

        Tuesday, November 8, 2011

        Indian Yellow Cucumber/ Dosakai/ Magekai Curry

        Magekaayi/ Dosa kai is one of the very common veggies in my native. Usually people grow this veggie in bulk ( in 100s) during the summer and store for rainy season. There are lots of dishes can be prepared using this veggie..  Magekai is one of my all time favorite veggies and I like every dish prepared using this veggie. Thank god my  husband likes this veggie too.. As we know, preparing sambar/curry doesnt take much time and we usually use Toor dall for preparation. But, here I am not using any Dal and remaining steps are as same as any other sambars. Give it a try. Have fun..

        Preparation time: 20 min
        Servings: 3

        • 1 medium size Yellow Cucumber cubed ( do not peel off, remove seeds)
        • 1 1/2 cup freshly grated or dessicated Coconut
        • 1/2 Lemon size Tamarind
        • 1 1/4 tsp whole Coriander
        • 1 tsp Cumin / Jeera
        • 1/4 tsp Methi / Fenugreek Seeds
        • 4-5 Red Chilies ( to taste)
        • 1/2 tsp Turmeric powder
        • Generous pinch of Hing

        For Tempering:
        • 2 tsp Oil
        • 1 tsp Mustard seeds
        • 3 cloves Garlic sliced
        • 2 spring Curry leaves..

        • Cook the chopped yellow Cucumber in water for 5 mins( half cooked).
        • In the mean while, roast red Chilies, Coriander , Cumin and Methi seeds in a 1/2 tsp Oil.
        • Then grind the roasted ingredients with Coconut, Tamarind, Turmeric and Hing( I used powder hing so didnt fry it. If you are using solid hing, roast it with other dry ingredients) with some water.
        • Add ground mixture to half cooked yellow Ccucumber. Add salt to taste. Cook for another 15 on a medium flame.
        • Temper with Mustard seeds, Garlic and Curry leaves.
        • Serve with Rice.

        Tuesday, November 1, 2011

        ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ /spiced Tindora or Ivy Gourd

        Preparation time: 30 min
        Servings: 3-4
        • 1/2 kg Thondekayi / Tinodora  chopped lenghtwise
        • Pinch of Hing/asafoetida
        • 1/4 tsp Turmeric powder
        • 1/2 tsp Mustard seeds
        • few Curry leaves
        • 2 tsp Oil
         for grinding:
        •  1/2 cup grated Coconut
        • 1 1/2 tsp whole Coriander
        • 1 tsp Jeera/Cumin
        • 4-5 whole Red Chilies ( to taste)
        • 1/2 tsp Tamarind extract
        • Salt to taste 

          • Heat the Oil in a pan. Add the Mustard seeds, once you hear the spluttering sound ass curry leaves, Turmeric and Hing. Saute for 20 sec.
          • Then add the chopped Tindora. Saute for 5 min. Do not add water.

          • In the mean while roast whole Coriander, Cumin and Red Chilies in 1/4 tsp Oil.
          • Now grind the roasted spices with grated Coconut and Tamarind Juice and little water  into smooth paste.
          • Add the ground mixture to Tindora containing pan. Add salt to taste and about half cup of water. Cover and cook for about 5-6 min.

          • Then take off the lid and cook until tindora pieces get dry as you see in the pic.

          • Serve with Chapati or plain rice and Dal or Rasam.

            Friday, October 28, 2011

            ಚೀನಿಕಾಯಿ ಸಿಹಿ / Pumpkin Sweet- Diwali special

            Happy Diwali to everyone. I am back after a week with a new special recipe for you all. This sweet is one of the special sweets of Diwali. I thought of sharing it first as its a very new and special recipe for me, and usually prepared in Sagara  side during Diwali festival. But, you do not have to wait until next Diwali . You can prepare it any time. I am planing to  prepare this for next get together at our place as most of the people do not know;). Cheenikaayi is nothing but Pumpkin or Sihikumbala kaayi (in kannada). I should thank my co-sis Jyoti Kattinakere for this great recipe.. This sweet is a very simple, very tasty and doesn't consume much time. Give it a try. Do not wait for a year ha!! Have fun..

            Preparation time: 30 min
            Servings: 5

            • 4 cups  peeled small cubed Pumpkin
            • 1 cup Jaggery ( See the note)
            • 1/4 tsp salt
            • 1cup freshly grated Coconut
            • 1/2 tsp Elachi/ Cardamom powder 

              • Take Jaggary and Pumpkin cubes in a pan. Add about 1/4 cup of water and salt. Cook for about 15-20 min or until Pumpkin gets soft. 
              • Now add grated Coconut and Cardamom powder. Mix well and cook for another 5 mins with continuous stirring.
              • Serve with Ghee.
              • Is it not a simple recipe?
              Taste the jaggary before you use. Because Jaggary will be salty some times. If the Jaggary is salty do not add extra salt especially who use Acchu bella.

              Wednesday, October 19, 2011

              ಹಾಗಲಕಾಯಿ ಪಲ್ಯ / spicy roasted Bitter Gourd

              This is one of the fav dishes of  my hubby. This is a very easy dish and a real treat for Bitter Gourd lovers. I had lerant this recipe from my aunt Sowmya Bhat but, I am posting here with minute changes. Give it a try, I am sure you will really like it. Have fun..

              Preparation time: 40 min.
              Servings: 4

              • 4 medium size Bitter Gourd
              • 1/3 cup Jaggery ( to taste, u can reduce it to 1/4cup if u like)
              • 1/4 cup thick Tamarind Juice
              • 1/4 cup split yellow peas/ gram dal
              • 1/4 cup washed Black Gram dal
              • 1 tbsp Coriander seeds
              • 1 tsp Cumin / Jeera
              • 3-4 whole red Chilies or 1 tsp red Chili powder
              • 1/4 cup grated dry coconut ( Kobbari)
              • Salt to taste

              For tempering:
              • 3 tbsp Oil
              • 1 tsp Mustard seeds
              • 1 tsp Turmeric Powder
              • pinch of Hing/ asafoetida
              • 2-3 green Chilies sliced
              • 1 spring Curry leaves

              • Wash and remove the seeds from Bitter Gourd and finely chop and keep it aside.

              • Heat oil in a pan. Add mustard seeds,  once you hear the spluttering sound, add all remaining tempering ingredients. Saute for few seconds.
              • Then add Chopped Bitter Gourd. Fry until tender( as you can see in the pic) on a low to medium flame. It takes about 15-20 mins.
              • In the mean while, dry roast gram dal. washed Gram dal, coriander seeds, Cumin seeds and Red Chilies. Allow to cool and coarsely grind it in a blender.
              • Once the Bitter Gourd is tender add Jaggary ,Tamarind juice and Salt to taste. Mix well and saute well for few sec. 

              • Now add the coarsely ground spices and mix well. Saute for another 5 min in a low to medium flame. 
              • Finish of with Coconut.. I forgot to add coconut!!.
              • Serve with hot plain rice and spoon of Ghee or Coconut Oil.