Thursday, March 31, 2011

Bread Bonda

This is one of the delicious mid afternoon snacks, of course you can have any time..Having  Bonda with a cup of Coffee or Tea on a  rainy day is  a great pleasure.However for this great snack, stuffing is purely of your choice.You can use any of your favourite vegetables, but make sure you use Potato also as it helps in binding.Give it a try...Enjoy....
  • 1 loaf white sandwich Bread
  • 4-5 medium Potatoes boiled or presser cooked
  • 2 medium Onions chopped
  • 1/2 tsp Mustard seeds
  • 3-4 green Chilies( as per taste)
  • 1 spring Curry leaves finely chopped
  • 1 tsp Black Gram dall / Urid dall
  • 1 tsp yellow split Peas/ Channa dall
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Garam masala powder
  • salt to taste
  • 2 tsp Lime juice
  • Oil for deep frying.

For stuffing:
  • Heat 2-3 tsp Oil in a pan.Add the Mustard seeds, once the musturd seeds are popped off add the Urid dall, Channa dall, chopped green Chilies, saute for 30 -40 secs then add Curry leaves and Turmeric powder.
  • Then add the chopped Onion and saute for 1-2 mins ( until transparent).
  • Peel the cooked Potatoes and mash then mix with above mixture.
  • Now add Garam masala powder and salt to taste mix well on a medium heat.Do not add water.
  • Keep mixing the mixture for 3-4 min on low to medium heat.
  • Finally add Lime juice and mix again. Allow to cool for 3-4 min.
  • Make medium size balls out of the mixture.Now the stuffing is ready.

Now the big part ;)
  • Heat Oil in a pan for deep frying..
  • Cut all 4 edges of the Bread slices and keep them ready.
  • Take water in a wide bowl, just dip the bread slice in water and quickly squeeze out the water with the help of your palms.Do not leave the bread slice in water for more than 6-7 secs.
  • Now place  the stuffing( potato balls) in the middle of the Bread slice and gently press to cover the stuffing.Make a smooth ball.Do not leave any gap.Use your both hands  else you can't make smooth balls.
  • Then deep fry on a medium heat until colour changes to brown as you see in the pic.
  • Now serve hot hot with Tomato ketchup or Chutney of your choice.( Coconut chutney is preferred).

Note:Frying is more important, do not leave any white patches on the Bonda, which result in smoothing.

Monday, March 28, 2011

Banana-Raisin Bread

This is one of the easiest baking recipes.I learnt this recipe from Sharada Bhat.You can add Egg if you are fine with the Egg. I substituted Egg with Milk.Try it out,you will definitely like it.Enjoy...

  • 1 and a half cups of All purpose flour/Maida
  • 3 fully ripe Banana mashed
  • Hand full of Raisins( or as much as you like)
  • 1/4 th cup Sugar
  • 1 tsp cooking Soda
  • 1 tsp baking powder
  • 4 tsp melted Butter
  • 1/4 cup Milk
  • Pinch of salt.

  • Take all the ingredients except mashed Banana and Milk in a large bowl and mix well.
  • Then add mashed Banana and Milk then mix well again.
  • Pour batter in a bread pan or any baking pan which has little depth.
  • Then bake at 350 degree C for 30-35 min in a pre-heated Oven.(at 350 degree C for 15 min)
  • Take out the pan after 30-35 min and insert a knife or fork through to check if evenly baked.If the dough sticks to the knife, bake again for 3-4 mins.
  • Do not over bake else end up uneatable.

Sunday, March 27, 2011

Paalak Dose/Spinach Pan Cake

 This is one of the out comes of my experiments in my Kitchen.You can undoubtedly try it out.Let me know how it turned out.Enjoy...

  • 2 cups white Rice
  • 3/4 cup Pressed Rice/Poha/Avalakki
  • 1/2 tsp Fenugreek seeds
  • 1 Cup Butter Milk or Yogurt
  • 2 cups Spinach finely chopped
  • 1 Medium Onion finely chopped
  • 2-3 green Chillies chopped
  • 1 Tomato chopped
  • 1/4th tsp Turmeric powder
  • 1/2 tsp Cumin seeds
  • Salt to taste
  • some oil
  • 1 tsp butter if you like

  • Soak the Rice, Fenugreek seeds and pressed Rice togather in water for 4-5 hours.
  • Then grind with very little water and Buttermilk/Yogurt.
  • Add salt to taste, mix well and allow to ferment for 3-4 hours.
  • After 3-4 hours of fermentation, add the chopped Onion, Green Chilli, Cumin seeds, Turmeric powder, Spinach and Tomato.Add pinch of salt and mix well.
  • Heat a non stick pan, add little oil and wipe it off.
  • Take some Dosa mixture and pour on to pan and spread thin as much as possible.
  • cook for 2-3 min on medium heat.Turn other side and cook for 2-3 min or till the color changes to golden brown.
  • Serve hot with Butter and Chutney of your choice..

Thonde Kaayi Huli Menasina Kudilu/Tindora Curry

This one of the Coorg specials.I learn t this recipe from my aunt Sowmya Bhat. Easy to make and quick recipe. This goes very well with Rice. I used Garlic and is purely optional. Do not forget to use Garlic if are fine with the Garlic. Give it a try and let me know how you liked it. Enjoy.

  • 1/2 kg Tindora/Thondekaayi slitted.
  • 1/2 cup grated Coconut.
  • 3-4 Red Chilles
  • 1/4th tsp Asafoetida/Hing
  • 1 tsp Coriander seeds
  • 1/4 tsp Turmeric powder
  • Tamarind quarter Lemon size.
  • 2 springs Curry leaves
  • 3-4 Garlic pods crushed or chopped
  • 1/2 tsp Mustard seeds
  • Oil for tempering
  • Salt to taste

  • Cook the Tindora with some water and salt.
  • Grind the grated Coconut, Coriander seeds, Asafoetida, Turmeric powder, Red Chillies into smooth paste with some Water. Do not fry / roast any ingredients.
  • Then add to cooked Tindora and boil for 3-4 min.
  • For Tempering:  Heat 2 tsp of Oil in a pan, add the Mustard seeds,once they splutter add Garlic and Curry leaves,Saute for 1 min or until color of the Garlic changes to light brown.Then add to Curry.
  • Serve hot with Rice.

Wednesday, March 23, 2011

Vegetable Fried Rice

  • 3 cups pre-cooked white Rice
  • 1/4th cup finely chopped Green Beans
  • 1 medium size Carrot chopped
  • 1/4th cup Capsicum/Bell Pepper chopped
  • 1/4th cup shredded Cabbage
  • 1 medium Onion slitted.
  • 1/5th cup chopped Spring Onion
  • 1 tsp Ginger-Garlic paste
  • 3-4 tsp Oil
  • 4 tsp Soya sauce
  • 2 tsp hot Tomato sauce/ Chilli sauce.
  • 2 tsp Vinegar
  • Salt to taste
  • Heat the Oil in a pan. Add the chopped Onion and saute for 30 sec then add the Ginger-Garlic paste saute for 3 sec.
  • Then add all the chopped vegetables except Cabbage. Saute for 2 min.
  • Then add Shredded Cabbage, Soya sauce, Tomato/Chilli sauce,Vinegar and salt to taste. Mix well.
  • Add pre-cooked Rice and mix well. Adjust the salt if needed.
  • Serve hot with Tomato Ketchup.


Tuesday, March 22, 2011

Doddapatre Thambli / Coleus aromaticus in Butter milk

 This is one of my favorite Thamblis forever.I always feel having Rice with thambli is nothing but haven.Its a very easy to make recipe and  hardly takes 5 min.We can make bonda and chatney too from Doddaptre.I will post those recipes soon( running short of leaves in my gardern!!!).It has great medicinal value, In India its more commonly used as a home remedy for cold, congestion, acidity and indigestion.Click here to know more about Medicinal values..We usually call Doddapatre as Sambar soppu.Give a try and let me know how you like it.Enjoy.

5-6 Doddapatre leaves
1 tsp Cumin seeds
2 green Chillies
3 tsp grated Coconut.
1-2 tsp Oil
1/2 tsp Mustard seeds
1 red Chilli for tempering
2 cups butter Milk
Salt to taste

  • Roast the Doddapatre, 1/2 tsp Cumin seeds, green Chillies with a tsp of Oil in a pan and allow to cool.
  • Then finely grind with Coconut and some water.
  • Add butter milk and water if needed. Add salt to taste.
  • For  tempering:Heat the oil in a pan,add  Mustard seeds,once the Mustered seeds are  popped add broken Red Chiili and 1/2 tsp Cumin seeds and pour to the butter Milk mixture.
  • Serve with Rice and Pickle.

Ghee Rice

This is one of the easiest and quick recipes and one of the ideal recipes for working women I feel.No special ingredients required and can be easily found in almost all Indian kitchens and easily available in  any grocery store as well.If you can not make the saagu or gravy, dont worry have with left over curry or any gravy or Pickle Lol!!!!......This is recipe is good for parties as well but cook fresh saagu ;). Give it a try and let me know how you like it...

  •  2 cups Cooked white rice
  • 3 tsp Ghee/clarified Butter
  • 1/2 tsp Oil.
  • 3-4 Cardamum
  • 1 samll Cinnamon stick
  • 3-4 Cloves
  • 1 Bay leaf
  • 1/2 tsp Ginger-Garlic paste
  • 2 chopped green Chillies
  • 1/2 bowl chopped green Beans or green Peas ( Optional)
  • salt to taste
  • 1 tsp Lemon juice
  • Heat the Oil and Ghee/ clarified Butter in a thick bottom pan at low heat.Add the Cardamum, Cinnamon stick,Cloves and Bay leaf, saute for 30 sec.
  • Then add Ginger-garlic paste, green Chillies and Beans/Peas, saute untill Beans or Peas becomes soft.
  • Add cooked Rice, salt to taste and Lemon juice then  mix well.
  • Serve hot with Koorma or Saagu  of your  choice.

Note:Heat the Oil before adding the Ghee so that Ghee doesnt burn.You can add Cashew nuts while frying if you want.

Saturday, March 19, 2011

Ash Gourd sweet Curry

This is a very rare and old recipe handed down from my  great grandmother. She used to cook this awesome ( of course she was a great cook). Even my grandmother (s) cook/s using this recipe. Its use has almost but disappeared from daily use. I gave it a try, and have come closer to how my great grand mother used cook. Give this rare recipe a try and let me know how you like it.

Ingredients :
  • 1/2 kg Ash Gourd cut into pieces
  • 5-6 tsp Jaggary
  • 1/2 bowl grated Coconut
  • 3-4 green Chillies
  • 1 tsp Coriander seeds
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fenugreek seeds
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • Pinch of Asafoetida
  • 1/4 tsp Turmeric powder
  • 1 spring Curry leaves
  • 1 cup Butter milk
  • 1 tsp rice Flour
  • Salt to taste

  • Cook the chopped Ash Gourd in some water with Jagery and salt till becomes soft.
  • Roast the Coriender seeds, Cunin seeds, green Chilles and Fenugreek seeds with 1/2 tsp Oil till colour of the Funugreek seeds change to gloden brown.
  • Then grind with Coconut, 1/2 tsp Mustard seeds,Turmeric powder, Rice flour and some water.
  • Then add to Cooked Ash Gourd and Boil for 4-5 min.Adjust the salt if needed.
  •  Add Butter Milk and just bring to boil.
  • Temper with Mustered seeds and Curry leaves.
  • Serve hot with Rice.

Sunday, March 13, 2011

Kadgaayi/Cut Mango Pickle( South Indian style)

Is there any Indian who doesn't know about great Mango Pickle ? This is the greatest recipe I ever learnt from my mom in law, of course she is a great cook and I need to learn a lot of recipes from her especially Hoilige and Midi Uppinakaayi( Tender Mango Pickle) etc. Its a quite time consuming recipe, but you will deffinetly feel great when its done. I prepared it twice. It  has come out really well both the times. Try it out if you want to graduate as a Cook! Nah kidding .. Enjoy....

  • 5 medium size raw Magoes cut into small cubes
  • 4 tsp Mustard seeds
  • 2 tsp of Cumin seeds
  • 1/2tsp black Pepper Corns(kaalumenasu)
  • 1/2 tsp methi/Fenugreek  seeds.
  • 4-5 tsp red Chilli powder 
  • Salt to taste

For Tempering
  • 3 tsp Oil
  • 1 tsp Mustard seeds
  • 1/4 tsp Asafoetida

  • Dry roast the Mustardseeds and Cumin seeds until they start spluttering,black Pepper corns for 1-2 min and  Fenugreek seeds until they become light brown.Roast all the spices separately, make sure spices do not burn.
  • Allow to cool for 10 min then make fine powder out of it.
  • Dry roast the salt for 3-4 mins
  • Mix the cut Mango with spices, red Chilli powder and roasted salt( aproximately 4-5 tbs).
  • Then transfer into a dry air tight jar.
  • Keep tilting the jar once a  day for 4-5 days.
  • After 4-5 days temper the pickle with Mustard seeds and Asafoetida. Mix well.
  • Adjust the salt if necessory.
Mango with all spices

Note:All the utensils using for the preparation should be well dried including hands. You can make the pickle spices in bulk and store in a air tight jar so that you do not have to dry roast all the spices every time.You can make Lemon pickle in the same way using same pickle spices.

Ready to serve :)

Raw Mango Rice

 I learnt this recipe from my aunt Sowmya Bhat.She used to make Mango rice on Makara sankranthi or Pongal.Easy to make and simple recipe.I prepared it several times and it has come out really good. Give a try and do not forget to tell me the result.Enjoy....
  • 2 cups cooked white Rice
  • 1 small raw Mango grated
  • 4 tsp grated Coconut
  • 1 tsp Mustard seeds
  • 1 tsp Black Gram dal
  • Handfull of Peanuts
  • 2 whole green Chillies
  • 2 green Chillies chopped
  • 1/2 tsp Termeric powder
  • 1/4 tsp Hing/Asafoetida
  • 2 springs of Curry leaves
  • 2 tsp Oil
  • Salt to taste

  • Grind the Coconut, green Chillies, Mustard seeds with little water.
  • Heat the Oil in a pan, add 1/2 tsp Mustered seeds, once the mustered seeds spluttered, add the Black Gram dal,chopped  green Chillies, Peanuts, Curry leaves,Hing,, termeric powder saute for 2 min on medium heat.
  • Switch off the heater and add the grated Mango and Couconut -Mustered paste.
  • Add Salt to taste
  • Mix with cooked rice.
  • Serve with plain Yogurt or Raitha of your choice.

Mavinakaayi Gojju

This is one of the great mango recipes.Easy to make and quick delicious recipe.This is Sagara style Mavinkaayi gojju.My mom makes in defferent way, I will post that recipe soon.It goes well with Rice and you can even drink. Do not drink too much you will fall asleep.Make sure you make it on Saturday and Sunday!!!;).Enjoy.

  • 1 small sour raw Mango chopped
  • 1 tsp grated Coconut
  • 1-2 red Chillies
  • 1 tsp Coconut Oil
  • 1/2 tsp Mustard seeds
  • 1 spring curry leaves
  • 1/4tsp Asafoetida
  • salt to taste
  • Grind the chopped Mango and Coconut with Water
  • Add 2-3 bowls of water( depending on sourness of the Mango)
  • Add salt to taste
  • Temper with Coconut Oil,Mustard,Curry leaves and Asafoetida.
  • Serve with rice.

Friday, March 11, 2011

Stuffed Eggplant/Yenngai

  • 5-6 baby Eggplants/Brinjal
  • 1/2 bowl grated Coconut
  • 4-5 Red chillies
  • 2 tsp Coriender seeds
  • 1 tsp Chana dal
  • 3/4 tsp Black gram dal
  • 1/2 tsp Cumin Seeds
  • 1 small Onion chopped
  • pinch of Asafoetida/hing
  • 2 cloves of Garlic
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Termeric powder
  • 3 tsp Tamarind juice
  • 5 tsp Oil
  • Salt to taste

  • Dry roast the Red chillies,Coriender seeds, cumin, Chana dal,Black gram dal,Onion and the garlic.
  • Grind roasted spices with grated Coconut and Tamerind juice into thick paste( chatney consistancy) add salt to taste.
  • Slice the Eggplants vertically from the top,turn half way around and slice again without separating form the hull.
  • Stuff the Eggplants with masala.
  • Heat the Oil in a heavey pan, add Mustard  seeds, Asafoetida and Termeric powder.
  • Then put Stuffed Eggplants.Fry them for 5-6 min, then add remaining masala.Add little water if necessory.Adjust the salt to taste.
  • Cover and cook until Eggplants are soft on medium heat.
  • Serve with Jolada Rotti ( goes well with Chapathi and rice as well)

Tuesday, March 8, 2011

Aloo Paalak/Spiced Potato and Spinach

  • 1 bunch Paalak/Spinach
  • 3 Potatoes cut into small cubes
  • 2 medium Onion finaly chopped
  • 2 large Tomatoes finely chopped
  • Pinch of Termeric powder
  • 4-5 tsp Oil
  • 1 tsp Ginger-Garlic paste
  • 1 tsp chopped green Chillies
  • 1 tsp Jeera/Cumin seeds
  • 3/4 tsp Coriender powder
  • 3/4 tsp Cumin poweder
  • 1 tsp Red chilli powder
  • 1 tsp Kasoori Methi(dried Fenugreek leaves)
  • salt to taste.

  • Boil 1-2 ltrs of water in a large pan,add washed Paalak and boil for 10 min at medium flame, cool and grind.
  • Heat 4 tsp of oil in heavy bottom pan and add the Cumin seeds,Ginger-Garlic paste,Termeric powder saute for 30-40 seconds then add the finly chopped Onions, add little salt.Saute for 2-3 min or untill onion turns slightly brown.
  • Then add finly chopped Tomatoes, Coriender powder, Cumin powder and Red chilli powder. Cook for 5 mins.
  • Then add the chopped Green chillies and Kasoori Methi.
  • Then add ground Paalak, cook till the Oil separates out.
  • In the mean while fry the Potato cubes in a pan with some oil( 90% cooked)
  • Once the Oil seaparates out from the gravy add Potato cubes and salt to taste. Cook for 5-6 min.
  • Serve with Chapathi, Rotti, Pulka or Naan.

    Friday, March 4, 2011

    Veg Biriyani

    • 1 cup Basmathi rice( soaked in water for 30 min)
    • 1 cup Cauliflower florets
    • 1 cup Soya chunks
    • 1 medium Potato Chopped
    • 1/2 cup Beans chopped
    • 1 Onion chopped
    • 1/2 cup Mint leaves chopped
    • 1 Bay leaf
    • 4 Cardamum
    • 4 Cloves
    • 1/2 cup Yogurt
    • 1 tsp Ginger Garlic paste
    • 2-3 green Chillies
    • 2 tsp Oil
    • 3-4 strands fo Saffron soaked in Water
    • 2 tbs veg Biriyani powder
    • Salt to taste
    • Heat the oil in a heavy large Pan. Add the Bay leaf,Cardamom, Cloves, chopped Onion and Ginger-Garlic paste.Saute for 3-4 min.
    • Add the Cauliflower, Beans, chopped Potato, green Chillies and Mint leaves,saute for 5 min.
    • Boil the Soya chunks in Water and drain in the mean while.
    • Add Yogurt, salt and Biryani powder.Then add Soya chunks.Just bring to boil.( half cook)
    • Cook the soaked rice to 80%.
    • Pour the rice on top of the half cooked vegetables and spread evenly.
    • Pour the saffron water.
    • Cover the pan with a lid and cook for 7-8 min on a medium to low heat.
    • Serve hot with Onion raitha.
    Note:Adding half cup of chopped Coriender leaves makes the Biriyani even more tastier.I skipped it.

    Thursday, March 3, 2011

    Butter Corn

    • 1 cup frozen or fresh Corn
    • 1/2 tsp Butter
    • Salt to taste

    • Steam cook the Corn in a pressure cooker,add Butter and salt.Mix well.
    • Serve hot.It tastes awesome.

    Note: Again you can make as per your taste.You can use red Chilli Powder, Lemon juice,Chat masala powder as well.I love to have sweet Corn with Butter and Salt.

    Veggie Burger

    • Small can of Chick Peas ( Kabul Chana, plz see the note)
    • 2 Green Chillies minced
    • 1/2 tsp Red chilli powder
    • 1 medium Potato cooked and mashed.
    • 2 tsp All purpose flour/Maida for binding
    • 2-3 cloves of Garlic minced
    • 2 tsp Oil
    • Salt to taste
    • Burger Buns
    • Cheese
    • Leaf Lettuce
    • Cucumber sliced
    • Tomato sliced
    • 1 slice of Cheddar cheese 



    • Coarse grind the Chick Peas in a food processor or blender.
    • Mix coarse ground Chick peas with the minced Green chillies,Garlic,mashed Potatoes,Red Chilli powder,All purpose flour and salt.
    • Make medium sized balls out of the above mixture and pat into 3-4 inch(in diameter) patties.
    • Heat a pan with lilttle oil and cook the patties for 6-7 min each side on a medium heat.( till the colour changes to golden brown).
    • Cut open a Burger Bun. Put the leaf Lettuce, Cheese, Patty, Cucumber and Tomato slices on one half and cover with other half and serve.

    Note: If you are using dry Kalbuli chana, soak the chana for overnight and pressure cook ( 3-4 whistles).
    If you want to know the Bun recipe Click here.I used the bun which I made at home,used more Lettuce and skipped Cheese. You can make as per your taste.We can make 4-5 medium size Patties from a small can of Chick peas.