Thursday, December 17, 2015

Taro Root Raitha /ಕೆಸುವಿನಗಡ್ಡೆ ಮೊಸರು ಬಜ್ಜಿ / ಹಸಿ

As we all know Taro Root or Kesuvina gadde(ಕೆಸುವಿನಗಡ್ಡೆ) is a root vegetable which can be used in varieties of dishes. Some of the varieties of Toro roots grow back-home. There is a practice of cooking them in Tamarind water because of as it causes itchiness when you touch them. There could be other ways to cook them which I am not aware. I think the variety which we get here in Toronto are not itchy, but to be on the safer side I cook them in Tamarind water.
As you have seen I love to share quick, easy yet delicious recipes, it is one of them!!. This is one of the fine havyaka recipes handed down from my Mom.  Give it a try and let me know how it turned out. I m sure you will love it. Enjoy.

Preparation time : 20-25 min
Servings : 2


  • 2 meduim size Taro Roots
  • 1/2 Lemon size Tamarind
  • 2 tbsp grated Coconut
  • 1 small Onion Chopped
  • 2 cups Yoghurt / Curd
  • salt to taste

For tempering
  • 1 tsp cooking Oil
  • 1/2 tsp Mustard seed
  • 2 broken Red chillies


  • Pressure cook the Taro roots with Tamarind. 1 whistle should be enough. If you dont want to pressure it takes about 30-40 min to get soften.  
  • In the mean while grind the coconut into fine paste with little water .
  • Once the pressure cooker is cooled down, peel the Taro, cut into bit size pieces.
  • Then mix the Toro with ground Coconut, Yoghurt, chopped Onion and salt. 
  • Then temper with mustard and red chillies (heat oil in a pan, add mustard and broken red chillies. Mix with Taro-Coconut-Yoghurt mixture)
  • Serve with steamed rice or any other coloured rice.

Friday, December 11, 2015

Plantain Stir Fry / ಬಾಳೆಕಾಯಿ ಪಲ್ಯ

Hello friends,  I am back again with a simple yet delicious stir fried Plantain recipe. Recipe credit goes to my mom :). Give it a try. Do not forget to let me know how you liked it.

Preparation time  : 10-15 min
Servings: 2

  • 3 Plantains / Green Raw Banana
  • 3 tbsp grated Coconut
  • Salt to taste
  • 1 tbsp Lemon Juice (to taste)

For tempering
  • 1 tbsp Coconut oil Or Cooking oil ( I prefer Coconut oil)
  • 1/2 tsp Mustard seeds
  • 1tsp Black Gram dal (Urad dal)
  • 2 slit Green Chilies to taste
  • 1 Spring Curry leaves
  • 1/4 tsp Turmeric powder

  • Boil about 2 liters of water, put the whole plantain in the boiling water, cover and cook for 3-4 min.
  • Then allow to cool.  Peel off the skin, then grate the cooked Plantain.
  • In the mean while, Heat oil in a pan, add mustard seeds, Black Gram dal, Green slit Green Chili, Curry leaves and Turmeric powder.
  • Add grated Plantain, Add salt taste and mix well for 2-3 min.
  • Then Add Lemon juice and grated Coconut , mix well.
  • Serve with steamed rice and Rasam or Dal/thovve. 

Monday, December 7, 2015

Sweet-Sour-Spicy Tomato Gojju / ಹುಳಿ ಸಿಹಿ ಟೊಮೆಟೋ ಗೊಜ್ಜು

Here is  a recipe for quick Tomato gojju that goes very well with Dose, Idli and Chapati. Give it a try. Let me know how you liked it.

Preparation time in total:15 min
Servings : 2

  • 2 cups roughly chopped fully ripen Tomato
  • 1/2 tsp Rasam powder(optional)
  • 1tsp oil
  • 1/2  tsp Mustard 
  • 1 tsp slit black gram dal(uddinabeLe)
  • 1 spring Curry leaves
  • 1/2 tsp Turmeric powder
  • 2 slit Green Chillies(to taste)
  • 1/2 tsp Red Chilli Powder (to taste)
  • 1 tbsp Sugar
  • Salt to taste 

  • Heat oil in a pan. Add Mustard, Slit back gram dal. Once the mustard seed splutters add Curry Leaves, Green Chillies, Turmeric powder. 
  • Add chopped Tomato, Red chilli powder, Rasam powder(optinal), Salt and Sugar. 
  • Cover and cook on a medium heat / flame for 8-9 min. Do not burn.
  • Consistency should not be too thick or too Watery. Add water if requred. 
  • Serve hot with Dosa Chapati or Idli. 
Is it not easy and quick?

Tuesday, December 1, 2015

Quick Pumpkin Curry/ಸಿಹಿಕು೦ಬಳಕಾಯಿ ಹುಳಿ

Here is a very quick delicious Pumpkin Curry recipe. You can use Green Pumkin or Butternut sqaush instead. Give it a try. Enjoy.

Preparation time: 15min
Servings: 4-5

  • 4 cups largely chopped pumpkin ( no need to peel off)
  • 1 cup cooked Toor Dal/split Pigeon pea
  • 1 large Onion sliced
  • 2 tbsp Rasam Powder!(I used MTR Rasam Powder)
  • 2 tbspTamarid pulp(to taste)
  • salt to taste

For Tempering
  • 1tsp Ghee/ clarified butter
  • 1 tsp Mustard
  • 1 spring Curry leaves
  • 2-3 slit Green chillies
  • 1/2 Turmeric powder

  • Heat Ghee in a thick bottom vessel. Add Mustard seeds, Green Chillies, Curry leaves and Turmeric powder.
  • Add chopped Onion, saute for a min.
  • Add chopped Pumpkin, Rasam Powder saute for few seconds then add salt and Tamarind pulp.Add 3 cups of water.
  • Cook for 5-6 min then add cooked Thoor Dal. Let it boil for 2-3 min.
  • Adjust the salt if required.
  • Serve with Chapathi or steamed Rice.

Monday, May 11, 2015

Spicy Mango Drink / Mavanikayi Gojju / ಮಾವಿನಕಾಯಿ ನೀರ್ಗೊಜ್ಜು

It is not fair if I don't share this recipe at least this mango season. Mavinakaayi gojju is a famous mango drink from Malenaadu region of Karnataka. A lunch never ends without Mavinakaayi gojju during special occasions like marriages, upanayana ( threading ceremony) etc during mango season.

Usually Jeerige mavinakaayi (mango with a very unique flavor) is used to prepare this drink. This type of mangoes are not easily available everywhere. But we can even prepare this drink if you have good flavored sour raw mango. Here I used jeerige mango. If you ask me how did I get this mango in Canada, here is the answer. When I visited India in 2014 it was mango season there. So I brought few tender jeerige mangos  and froze them.  (I am not sure if we are permitted to bring them into Canada!).

Mavinakaayi neergojju can be prepared in many ways. I will post rest of the recipes soon. Mavanakaayi neergojju is not just a drink, it goes very well with steamed rice as well. Having rice with neergojju and little yogurt is just heaven. Give it a try. Let me know how you liked it.

Preparation time : 15 min
Servings : 6-8

Ingredients :
  • 1 cup roughly cut Jeerige mavinakaayi or Regular sour mango
  • 1 tbsp freshly grated coconut
  • Salt to taste
For tempering
  • 2-3 tsp Coconut Oil
  • 1 tsp Mustard seed
  • 1/4 tsp Hing / Asafoetida
  • 2 broken red chillies ( to taste)

  • Grind cut mango and coconut with 1/2 cup water into fine paste. If you are using regular mangos, peel the skin off the if the skin is bitter.
    Add 2-3 cups of water the paste, mix well. Then strain it through a strainer or a muslin cloth. Discard the residue.
  • Add another 3 cups water.Water should be added according to the taste.
  • Add salt to taste.
  • Then temper with mustard seed, Hing and brokern Red chilli. Once the tempering is done squeez the broken red chilli  into tiny pieces to enhance the flavor.
  • Serve with lunch as a drink or serve with steamed rice.
  • Enjoy. Do not blame me latter that you felt drowsy!!! lol.

Friday, March 13, 2015

Carrot Kheer

Carrot Kheer or Carrot Payasa is a healthy and easy dessert that can be prepared for any occasion. This is one of the favorite dishes of my daughter, so just thought of sharing it. Give it a try let me know how you enjoyed.

Preparatin time: 30 min
Servings : 5-6

  • 3 large peeled and largely sliced carrots
  • 1 liter Milk
  • 3/4 cup Suger
  • Pinch of salt
  • Fist full of blanched Almonds soaked in Milk
  • Fist full od Cashew nuts soaked in Milk
  • 1/2 tbsp freshly crushed Cardomom.

  • Presser cook the sliced Carrot with 1 and 1/2 cup of Milk. Once it is cooled, just take off the  cooked Carrot from the pressure cooker and grind into fine paste.
  • Add the Carrot paste into the milk remaining milk in the pressure cooker, add other 1 and 1/2 cup milk, Suger and pinch of salt.
  • In the mean while course grind the Almonds and Cashew nut with little milk and add to the Carrot Mixture.
  • Bring it Boil.
  • Add the Cardamom powder.
  • Serve hot or Chilled.

Tuesday, March 3, 2015

Pepper Rice

This is a very easy , simple delicious and one of my favourite dishes. Ideal dish for winter. I learnt this recipe from my co sister Jyothi Kattinakere.
Give it a try and let me know how you liked it.

Preparation time: 10 min
Servings: 2


  • 2 Cups cooked white rice ( left over will do)
  • 1 cupe sliced Onion
  • 1 tsp freshly crushed Pepper corns
  • 1 and 1/2 tbsp Ghee / clarrified butter
  • 1 tbsp Lemon juice
  • 1/2 tsp mustard seeds
  • salt to taste

  • Heat Ghee/Clarified butter in a pan. Add mustard seeds. Once mustard seeds splutter, add crushed pepper. Saute for 30 secs.
  • Add  sliced Onion. Saute for 2-3 min until raw smell goes.
  • Add salt, mix well. 
  • Add cooked Rice, mix well for 2 mins.
  • Finally add Lemon juice and mix well.
  • Serve hot with Mild dal and papad. . 

Monday, March 2, 2015

Sprouted Moong - Corn Salad

Here is a healthy, simple, easy and delicious salad recipe. Give it a try.

Preparation time: 5-6 mins
Servings: 2-3

  • 1 cup Sprouted Moong
  • 1 cup frozen or fresh Corn kernels 
  • 1/2 cup grated Carrot
  • 4-5 tbsp freshly grated Cocounut
  • 2 tbsp Lemon juice (to taste)
  • Salt to taste

  • 1 tsp cooking Oil
  • 1/2 tsp Mustard seeds
  • 1-2 chopped Green Chillies(to taste)
  • 8-10 Curry Leaves
  • Pinch of Asofoetida

  • Take all the ingredients except tempering ingredients  in a large bowl. 
  • Heat oil in a pan, add mustard seeds, when the mustard seeds splutter add Green Chillies, Curryleaves and Asofoetida. Pour on the ingredients in the bowl.
  • Mix well and serve.