Sunday, October 18, 2009


As I was writing down this recipe, started thinking of why its called Kodubale.
Well, bale is obvious - Bale in kannada language means Bangle. Since kodubale is round like a bangle, hence the bale. But why the prefix of "kodu". Kodu means a cow/bullocks horn. So probably its a bangle that can fit the horn of a cow.
I threw this question to a friend of mine , VP who is a great admirer of Kannada language. And yes as expected I got an instant and interesting answer from him.
"Bale is understandable because it is round like a bangle; kodu means give, so Give Bale because it is very nice to eat", haahaa.

Kodubale is a spicy South Indian snack prepared during most festivals.There are several recipes to prepare kodubale.

Here is one of the many recipes of kodubale.

All-purpose flour - 1/2 cup
Rice Flour - 1 1/2 cups
Fresh Coconut - 1/2 cup
Red Chilli powder - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1/4 tsp
Salt as per taste
Oil for frying
1. Slightly fry the coconut.
2. Add all purpose flour and fry for a minute.
3. Add riceflour,chilli powder,asafoetida,salt and mix well.
4. Heat 1 tbsp oil and add to the mix.
5. Add sufficient water and make a dough.
6. Take small amounts of the dough and roll it on a flat surface and then join the two ends to form a circle/ring.
7. Heat the oil for frying on medium flame.
8. Drop the rings one by one and fry until they are brown.

Tuesday, September 29, 2009

Balekayi Bajji

Raw Banana Bajji

Raw banana bajji along with some kind of sauce serves as a yummy evening snack

1. Raw Banana - 3
2. Besan Powder - 1 cup
3. Green chilly - 3-4
4. Jeera - 1/2 tsp
5. Baking soda - 1/4 tsp
6. Salt- as per taste
7. Oil for frying.

1. Grind the green chilly and Jeera.
2. Mix the ingredients - besan, baking soda, salt, green chilly,jeera powdered. Add water to form a paste.
3. Slice the raw banana.
4. Deep fry in oil.

Friday, September 4, 2009

Musk Melon Dessert

There are a wide variety of Melons.They have a lot of health benefits especially to cure constipation and acidity.
It is more commonly known as Kharbuja in India.

1. Musk Melon - 1
2. Sugar/jaggery - 3 tbsp
3. Milk - 1/2 cup

1. Grate the pulp of the fruit.
2. Add Sugar and mix.
3.Add Milk and refrigerator for 20 mins.

This serves as a great dessert after dinner.

Sunday, August 30, 2009

Cumin Beans Curry

Cumin Green Beans Curry

I had this dish at a restaurant and liked it a lot.
Based on the taste and my knowledge of the spices, I tried this out and it was very much close to the restaurant taste.

Try this out and I am sure you will love it

How to prepare Cumin beans?

1. Green Beans - 1 lb
2. Onion - 1
3. Garlic - 3 cloves
4. Soya Sauce - 1 tsp
5. Garam masala - 1/2 tsp
6. Red chilly powder - 1/2 tsp
7. Turmeric - 1/4 tsp
8. Salt as per taste
9. Coriander with stem
10. Oil - 3 tsp
11. Cumin - 1 tsp

1. Finely chop the onions.
2. Wash the beans.
3. In a container, heat oil fry onion until golden brown.
4. Add the Beans and garlic paste and fry for 3 mins.
5. In a pan fry the Cumin and partially powder them.
6. To the fried beans and onion, add turmeric, red chilly powder, Jeera.Mix well.
7. Add soya sauce and 1 cup water. Mix and cook for 10 mins.
8. Now add the coriander with stem and stir.

Cumin beans tastes yummy with Rice.

Friday, August 28, 2009

Banana Cherry Orange Delight

Have you ever tried a blend of Orange, banana and cherry. Try it today and you will love it.
Its been a very hot summer day today with temperatures touching as high as 92F.
I came home very thirsty and quickly made a blend of the available fruits.
I had Orange juice,banana and cherry. Believe me this combination is awesome.

I used one banana ( cut), 5 Cherries, 3/4 cup Orange juice, 1/4 cup Milk. Blend all of them together in a blender/mixer. Add ice cubes and quench your thirst.

Thursday, August 27, 2009

Kayi Kadabu / Karchikayi

Kayi Kadabu also known as Karchikayi or karjikai is another favorite sweet of Lord Ganesha.

This sweet is very simple to prepare. The stuffing can be prepared with various ingredients.
The one where coconut is used for stuffing is called Kayi Kadabu.
I have used fresh grated coconut for the stuffing. You can use Dry grates coconut if you wish to preserve the sweet for long.

How to prepare Kayi Kadabu?
For the stuffing:
1. Fresh Grated Coconut - 1 cup
2. Jaggery( powdered) - 3/4 cup
3. Poppy seeds - 2 tsp
4. Cardamom powder - 1 tsp

For Kadabu cover
1. All purpose flour - 1 cup
2. Salt - 1/4 tsp
3. Baking Soda - a pinch
3. Cooking Oil - 3 tsp
4. Oil for frying

For the stuffing

1. Heat the poppy seeds on a pan for 2 mins or until they turn slightly brownish.
2. Mix the grated fresh coconut, jaggery, cardamom powder and the poppy seeds.

For the cover
1.Mix the all purpose flour, soda, salt and oil. Add water and make a thick dough.
2. Knead the dough well.
3. Divide the dough into small balls of 1 inch diameter.
4. Take a small portion of the dough and using wooden stick roll it into a oval shape. Apply all- purpose flour to prevent the dough from sticking to the stick.
5. Take a portion of the stuffing and place it in the center of the oval shaped dough.
6. Fold the dough into half and seal using milk/water.

7. Deep fry the kadabu until they are golden brow

Wednesday, August 26, 2009

Soppin Saaru / Leafy Vegetable Sambar

Soppin Saaru

This one is the favourite at my home especially soppin saaru with Raagi mudde.
Since most leafy vegetables can be used for this preparation, it highly nutritious.
Soppu in Kannada is used to refer to any green leafy vegetable and saaru is sambar.

How to prepare Soppin Saaru?

1. Split yellow gram (toor dal/togari bele) - 1 cup
2. Dill leaves - 1 1/2 cup
3. Spinach leaves - 1 1/2 cup
4. Any other leafy vegetable - 1 cup (optional)
5. Vegetables - 1 cup(potato,carrot)
6. Onion - 1
7. Tomato - 1
8. Garlic cloves - 3
9. Tamarind paste - 1/2 tsp
10. Mustard - 1/2 tsp
11. Cumin - 1/2 tsp
12. Curry Leaves - 5
13. Sambar Masala - 1 tsp
14. Bisibelebath Powder - 1 tsp
15. Red Chilly Powder - 1 tsp
16. Turmeric - 1/4 tsp
17. Salt as per taste
18. Oil - 3 tsp
19. Coriander

1. Cut all the vegetables and leaves.
2. Cook the dal, along with leafy vegetables,tomato and other vegetables. Add 3 cups water(potato,carrot). Pressure cook and allow to cool down.
3. In a container heat the oil and add mustard and cumin.
4. When mustard starts spluttering add curry leaves and onion.Fry until onion is translucent.
5. Add the garlic paste, turmeric powder.Mix.
6. Add the cooked dal and vegetables.
7. Add the masalas(sambar masala,bisibelebath masala), chilly powder, salt and tamarind paste.
8. Allow it to boil.when it begins to boil add coriander and cook for 10 mins.

This dish tastes yummy with Raagi mudde.
It tastes good with rice and chapati as well.

Vegetable Sprouts Pulav

Pulav is a dish thats famous worldwide.
It is known by various names Pilav, pulao, palaw, pilaf, polaw.

It is made from rice and vegetable pulav has a variety of vegetables in it. It is a very high energy food.

Heres a recipe of Vegetable Sprouts Pulav

1. Sprouts - 1 cup
2. Rice - 2 cups
3. Vegetables - carrot,potato,beans (1 cup)
4. Pulav Masala - 3 tsp
5. Oil - 2 tsp
6. Salt as per taste
7. Green chilly - 4
8. Onion - 1
9. Garlic paste - 1/2 tsp
10. watre - 4 cups
11. Coriander

1. Soak the rice in water and keep aside for 15 mins.
2. Cut all the vegetables including onion and green chilly.Add garlic paste.
3. In a container - Heat the oil. Fry the onion until translucent.
4. Add all the cut vegetables and sprouts and Fry for 3 mins.
5. Now drain the water and add the rice to the fried vegetables and fry the rice along with vegetables for 3 more mins.
6. Add Salt, Pulav masala,Lemon juice. Mix well.
7. Add water - 4 cups and stir.
8. Add coriander. Pressure cook the ingredients(2 whistles).
9. Allow to cool and pulav is ready.

Tuesday, August 25, 2009

Sprouts Bhel

How to prepare Sprouts Bhel?

1. Sprouts - 1 cup
2. Puffed rice(kadlepuri) - 1 tbsp
3. Onion( cut) -1 tbsp
4. Tomato(cut) - 1 tbsp
5. Carrot(grated) -2 tsp
6. Groundnut - 1 tsp
7. Oil - 1/2 tsp
8. Sev and coriander for garnishing
9. Salt as per taste.
10. Red chilly powder -1/2 tsp
11. Bhel masala - 1 tbsp

1. Fry the sprouts,until they become slightly tender.
2. Fry the groundnut in oil,until they turn slightly brown.
3. In a container, add onion,tomato,carrot,groundnut, bhel masala (1 tbsp),salt and chilly powder.Mix well.
4. Add the sprouts and puffed rice.Mix well.
5. Garnish with Coriander and Sev.

You could add lemon juice if needed.

Bhel Masala

This masala mixture is used while preparing any kind of bhel.
This can be preserved for as long as a month.

For the masala
1. Tamarind paste - 1 tbsp
2. Jaggery - 2 tbsp
3. Sonf(fennel seeds) - 1 tbsp
4. Cumin/jeera - 2 tsp
5. Fried gram(putani) - 3 tsp
6. Dates - 8
7. Mint/pudina leaves - 12
8. Black Salt - 1/2 tsp
9. Green chilly - 2
10.Chaat masala - 1/2 tsp

Preparation of masala
1. Soak the dates in water for 10mins.
2. Heat a pan and fry(without oil) jeera and sonf until they are slightly brown.
3. Mix all the ingredients.Add 3 tbsp water and grind to form a paste.

Monday, August 24, 2009

Modak / Modagam

Modak, a sweet dish, is the favourite dish of Lord Ganesha.
Offer to the Lord and treat yourself with this sweet.

How to prepare Modak?
For the stuffing:
1. Fresh Grated Coconut - 1 cup
2. Jaggery( powdered) - 3/4 cup
3. Poppy seeds - 2 tsp
4. Cardamom powder - 1 tsp

For Modak cover
1. All purpose flour - 1 cup
2. Salt - 1/4 tsp
3. Baking Soda - a pinch
3. Cooking Oil - 3 tsp
4. Oil for frying

Preparation: For the stuffing
1. Heat the poppy seeds on a pan for 2 mins or until they turn slightly brownish.
2. Mix the grated fresh coconut,jaggery,cardamom powder and the poppy seeds.

For the cover
1.Mix the all purpose flour, soda, salt and oil. Add water and make a thick dough.
2. Knead the dough well.
3. Divide the dough into small balls of 1 inch diameter.
4. Flatten the dough to form circular puris of approximately 4 inches diameter.
5. Now take a small ball of the coconut stuffing ( 1.5 inch diameter) and place in the center of the puri.
6. Cover the puri around the stuffing and give it the shape of modak (almost like a whole garlic).
Make sure they are tightly pressed so that the stuffing deosnot leak while frying.
7. Deep fry the modaks until golden brown.

Sunday, August 23, 2009

Ganesh Chaturthi

Vakratunda Mahakaya
Kotisoorya Samaprabha
Nirvighnam Kuru Me Deva
Sarva Karyeshu Sarvada
Ganesh Chaturthi / Vinayaka Chaturthi is celebrated on the 4th day of Bhadrapada maasa.This is one of the most eagerly awaited festivals in India.This festival is also referred to as Gowri-Ganesha.
Ganesha is the one who drives away all sorrows, difficulties and miseries, that’s why we perform Ganesh pooja before beginning any new endeavor.There is a Sanskrit shloka which explains that we should offer our first prayers to Lord Ganesha , who brings good luck in new activities.
Vaageeshadyaha sumanasah sarvarthanam upakrame
Yam nathva kruta krutyasyuhu tam namaami gajananam
We celebrate Ganesh Chaturthi to mark the birthday of Lord Ganesha, who is the son of Lord Shiva and Godess Parvathi. We worship the clay idols of Lord Ganesha.
The Festival preparation begins on the eve of the festival day, where we go shopping for the clay idol of Ganesha, flowers and fruits.On the morning of the festival, the ganesh idol is got home and installed on a table whose corners are decorated with Banana stems. Ganesh idol is decorated with flower garlands, blades of grass (called as Karki) and leaves known as patri. 
It is customary to offer Naivedyam. A large variety of sweets are prepared as it is believed that Lord Ganesha is very fond of sweets especially modak and kadabu.
As part of Naivedyam, I prepared
2.Onion Bajji
3. Rice, rasam and papad
It is believed that false allegations will be cast on oneself on seeing moon on this day,Ganesh Chaturthi.The moon misbehaved with Ganesha and got cursed by Ganesha.So remember not to see moon on this day :P
At our home, we install the idol of Lord Ganesha for five days and each day we prepare a different sweet and offer it to the lord. Every day we do aarti in the morning and evening.
On the fifth day, after the pooja in the evening, our ganesh idol is carried by hand and travels in the back seat of our car to the nearby tank, where the idol is immersed in the water body.
Here are two prayers (in kannada language) offered to Lord Ganesha
Sharanu Sharanuvayya Gana Nayaka
Namma Karunadindali kayo Gana Nayaka||
Hoi....Sharanu Sharanuvayya Gana Nayaka
Namma Karunadindali Kayo Gana Nayaka||
Gajamukhane Ganapathiye Ninage Vandane
Namdidavara Balina Kalpatharu Nine ||
Bhadrapada Shuklada Chauthiaando
Nee mane manegu dayamadi harasu yendu
Ninna Sannidhanake thalebagi Kaiya mugidu
Beduva Bhaktarige Nee Dhaya Sindhu ||
Eeyelu Lokada Anu Anudina
Ihaparada Sadhanake Neene karana
Ninnolume Notada Ondu Honnakirana
Needidare Sakayya Janma Pavana ||
Parvathi Parashivana Prema Puthrane
Palisuva Paradaiva bere kane
Papada Pankadali Paduma yenisu yenna
Pada seva Onde Dharama Sadhana ||


Thursday, August 20, 2009

Ridge Gourd Curry

Ridge Gourd Curry
Ridge Gourd is known by its various names Beerakaya, Hire Kayi, Torai.
It belongs to the Cucurbitaceae family and is a largely grown summer vegetable crop.

Its low on fat and cholesterol and high on fibers and vitamins. Really healthy food if you are aiming at reducing weight.The juice of the fresh leaves can be used to cure conjunctivitis.

How to prepare Ridge Gourd Curry ?

1. Ridge Gourd - 2
2. Onion - 1
3. Tomato - 2
4. Groundnut /peanut- 1 tbsp
5. Red chilly powder - 1 tsp
6. Jaggery - 1/2 tsp
7. Oil - 2 tsp
8. mustard - 1/2 tsp
9. Cumin - 1/2 tsp
10. Curry leaves - 6
11. Turmeric powder - 1/4 tsp
12. Garam masala - 1 tsp
13. Coriander
14. Salt as per taste

1. Peel the outer layer of ridge gourd and cut the gourd.
2. Cut the onion and tomatoes.
3. In a container heat the oil, add mustard and cumin.
4. When mustard starts spluttering add curry leaves. Fry.
5. Add onion and fry until onion turns translucent.
6. Add tomato and fry for 2 mins.
7. Add the cut ridge gourd, turmeric and Fry for 5 mins.
8. Now add 2 cups water, garam masala, red chilly powder and salt.
9. Fry the groundnuts and slightly powder them preferably using the pounding stone and add to the curry.
10. Cook for 10 mins.

Garnish with coriander and serve hot with chapatis.

Wednesday, August 19, 2009

Chana Masala

Chana Masala/chickpeas curry

This is a easy Potluck or picnic recipe.

As far as the nutritional value is concerned, it is rich in proteins and fiber content, helps reduce cholesterol.

When I think of Chana Masala, the big puri's bature comes to my mind.
Although mom prepares fluffy puris at home, we don't prepare such huge puris like bature.
Well, taste is the same just the size :P

We prepared this over weekend and used it for chaat preparation. This dish added made spice to our weekend .

How to prepare Chana Masala curry?

1.Chana/chickpeas (garbanzo beans) - 2 cups
2. Onion - 1 large
3. Tomato puree - 3 tbsp
4. Oil - 3 tsp
5. Garam Masala -2 tsp
6. Red chilly powder - 1 tsp
7. Jeera/cumin powder - 1 tsp
8. Dhania powder - 1 tsp
9. Salt as per taste
10. Coriander
11. Ginger garlic paste - 1 tsp
12. Asafoetida - 1/4 tsp
13. Turmeric - 1/4 tsp

1. Soak the Chickpeas in water for 6 hrs or overnight.
2. After 6 hrs cook the chickpeas ( pressure cook 2 whistles)
3. Once cooled drain the water and the keep aside.
4. Cut the onion.
5. In a container , add oil and fry the onion until they become translucent.
6. Add the ginger garlic paste, fry
7. Add tomato puree and fry again fro 4 mins.
8. Now add all the masala - garam masala, Jeera powder, dhania powder, turmeric, asafoetida and mix well
9. Add the cooked chickpeas and mix well.
10. Add 2 cups of water. and cook for 10 mins.
11. Add Coriander for garnishing.

The chana masala can be had with puri, bature or can be used in chaat preparation.

Tuesday, August 18, 2009

Ragda Pattis / Alu tikki chaat

We prepared this chat Ragda Pattis / Alu tikki chaat over the weekend.
Actually I didn't prepare, my little sis prepared it. I watched and relished it
My mouth is watering as I write this recipe. Mmmmm

When I was in primary school,we had been to North India trip, basically - Gwalior,Agra and Delhi.My maternal uncle and family lived at Gwalior and it was really a fun trip. We saw Taj Mahal, Red Fort,Qutub Minar and many more historical places. I don't remember why but I was more excited about seeing Buland Darwaza (in Fatehpur Sikri) ( more than about seeing Taj Mahal).
Hmmm for the first time I had Ragda Pattis at Gwalior. I wasn't happy with one, I tucked in another. No one can eat just one.
Now after having the wonderful pattis prepared at our own home(ofcourse prepared by my sis), the very mention of it makes me drool.

Heres how to prepare Alu tikki Chaat/Ragda Pattis?

1. Alu tikki - 10
2. Sweet chutney - 1/2 cup
3. Chana Masala - 2 cup
4. Curd/yogurt - 1/2 cup (optional)
5. Coriander
6. Sev for garnishing

1. Prepare Alu tikki, Chana Masala and Sweet chutney.
2. On a plate place 2 tikkis.
3. On the tikkis spread 3 tbsp of chana masala.
4. Now pour 1 tbsp of sweet chutney.
5. Garnish with coriander and sev.
6. You could also ad 2 tsp of curd.

Alu Tikki / Potato Cutlet

Potato cutlet is famous all over the world, known by its various names.
In India its called Alu tikki, mostly relished as a snack.
Anytime can be SNACK time and especially on a rainy day, theres nothing more heavenly than sipping a cup of hot tea along with some fried snack.

Try out these garamagarm Alu tikki and give a kick to your taste buds.

How to prepare Alu tikki?
Ingredients :
1. Boiled Potato - 5
2. Boiled Peas -1 cup
3. Onion(finely chopped) - 1/2 cup
4. Garam Masala - 2 tsp
5. Dhania Powder - 1 tsp
6. Jeera Powder - 1 tsp
7. Lemon Juice -2 tsp
8. Ginger paste - 1 tsp
9. Green chillies (finely cut) - 3
10. Salt as per taste
11. Rava/Sooji - 2 tbsp
12. Oil for shallow frying - 1/2 cup

1. Mash the boiled potatoes and peas.
2. Mix all the ingredients ( expect Rava/sooji and oil)
3. Make the mixture into small round/rectangular pieces.
4. Spread the Rava on a plate, roll the cutlet pieces over the rava.
5. Heat a Pan/tawa and place the cutlet pieces on the hot tawa.
6. Apply oil( 1 tsp). After 3 mins turn each of the cutlet pieces upside down and apply oil again.
Repeat once more.

Alternatively to get a uniform texture, you could deep fry the tikkis

So easy. Ain't it?
This can be an excellent weekend snack. Have it along with tomato sauce or sweet chutney

Tips: Sometimes the tikkis break. Why does this happen and how to prevent the tikkis from breaking?
This happens if the water content in the tikki is high. While preparing the mixture, remove/sqeeze the water from the potatoes.You could also add bread crumbs/corn flour/maida to prevent the tikki from breaking.

Monday, August 17, 2009

Sweet Chutney / Tamarind-Date Chutney

Tamarind-date Chutney

This is a simple and versatile dish. Blends well with any kind of fried snacks - bajjis, pakora, cutlets and used in preparation of all kinds of chaats - pani puri, masala puri etc

1. Tamarind paste/pulp - 1 tbsp
2. Dates - 12
3. Jaggery (powdered) - 1 tbsp
4. Jeera/cumin - 2 tsp
5. Water - 3 tbsp

1. Roast the Jeera on a pan until they turn brown. Slightly smash the fried jeera using a flat spoon.
2. Mix the remaining ingredients in a container and heat for 5 mins.
3. Allow to cool down and grind ( so that the dates are completely dissolved).
4. Add crushed Jeera.

Dry Beans Curry

Beans Curry
Beans Palya as we call it, it is a very common side dish especially during weddings in Karnataka.
Have you ever eaten raw,tender beans? They taste awesome.
For preparing Beans curry, purchase fresh and tender beans.

How to prepare beans curry?
1. Green beans/string beans(cut) - 2 cups
2. Chana dal - 2 tsp
3. Green chilly - 3
4. Turmeric - 1/4 tsp
5. Lemon juice - 1 tsp
6. Asafoetida - a pinch
7. Curry leaves - 5
8. Mustard - 1/2 tsp
9. Cumin - 1/2 tsp
10. Oil - 2 tsp
11. Salt as per taste
12. Coriander

1. Cut the beans .
2. Boil the beans with water until tender or microwave for 6 mins.
3. After the beans are tender drain the water and keep the beans aside.
4. In a container heat the oil, Add mustard and cumin.
5. After mustard start spluttering add curry leaves,chana dal and fry.
6. Add cut green chilly and fry.
7. Add Asafoetida,turmeric and mix.
8. Add lemon juice and the boiled beans. Add Salt and mix well.
9. Cook for 5 mins. Keep the container covered.Stir occasionally.
10. Add Coriander and/or fresh grated coconut for garnishing.

This dish tastes yummy with rice or chapati. It can also be had JLT.

Friday, August 14, 2009

Karara Palak Chaat

Karara Palak Chaat

I hadn't heard of Palak chaat until I first had it at Bombay Post on airport road at Bangalore.
Bombay Post serves excellent Palak Chaat.
The Palak chaat is normally not available in most of the chaat houses/eat-outs.
Its very simple to prepare and an awesome snack for an evening party.

How to prepare Palak Chaat? Ingredients:
1. Spinach leaves -15
2. Gram flour - 1/2 cup
3. Red - chilly powder - 1 tsp
4. Chaat masala - 1 tsp
5. Black Salt - 1 tsp
6. Curd - 1 tbsp
7. Coriander powder - 1/2 tsp
8. Baking soda- a pinch
9. Boiled potato - 1
10. Green chutney
11. Sweet Chutney
12. Oil for frying
13. Coriander
14. Sev

1. Wash the spinach leaves.
2. Prepare batter- gram flour,1/2 tsp salt, 1/2 tsp Coriander powder,1/2 tsp chilly powder, baking soda and 1/2 cup water. mix well.
3. Deep the Palak leaves in the batter and then deep fry the leaves.After frying, the leaves along with batter will become crisp.
4. Place the fried spinach on a plate.
5. Grate the boiled potato on the fried leaves.
6. Sprinkle the remaining salt,red chilly powder on the leaves.
7. Pour the curd, sweet chuntey and green chutney over the leaves(1/2 tsp each on each of the leaves).
8. Garnish with coriander and sev.

Mouth-watering Karara Palak chaat is ready.

Onion Sambar/Irulli Sambar

Irulli Sambar
What comes to my mind when I think of sambar irulli? Mini Idli. One mini idli into my mouth and then one mini onion from the sambar...My mouth is watering now.
But don't have the idlis cooked today :(
The irulli sambar gives a special taste to the idlis.
The tiny onions are also called as Pearl onions. These are very common in salads
Pearl Onions are very healthy and a perfect addition to any meal.
Peeling the pearl onions is generally cumbersome, but there are interesting ways to peel,boil the onions for 1 min and then peel.

How to prepare Irulli sambar(onion sambar)?

1. Toor dal - 1 cup
2. Pearl Onion - 20
3. Tomato - 2
4. Curry leaves -8
5. Red chilly Powder - 1/2 tsp
6. Sambar masala - 1 tsp
7. Mustard - 1/2 tsp
8. Oil - 2 tsp
9. Turmeric - 1/4 tsp
10. Jaggery - 1/2 tsp
11. Garlic cloves - 2
13. Salt as per taste
14. Coriander for garnishing(optional)

1. Cut the tomatoes and peel the outer skin of pearl onions.
2. Cook the dal, tomato and onion.
3. In a container , heat oil add mustard, garlic,curry leaves and turmeric.
4. When mustard start spluttering, add the cooked dal,onion and tomato.
5.Add Sambar powder,chilly powder and jaggery.Ad salt as per taste. Allow to boil.
6. Garnish with Coriander(optional).
This irulli sambar taste yummy with idli or rice.

Thursday, August 13, 2009

Mint Buttermilk

Beat the Heat with buttermilk
At a lot of places in India, we have buttermilk almost after every meal - lunch or dinner.
It is very easy to digest and is low on fat when compared to milk

How to make Mint buttermilk at home?

1. Yogurt - 1 cup
2. Chilled Water - 1 cup
3. Mint leaves - 12
4. Ginger paste - 1/2 tsp
5. Garlic cloves - 1
6. Salt as per taste

Mix all the ingredients and blend using a blender/mixer.

Can also add coriander and cumin powder to enhance the taste.

Wednesday, August 12, 2009

Beetroot Dessert

Beetroot Halwa

Beetroot is known for its great medicinal value.
Daily intake increases stamina.Regular consumption of beetroot is a very common home remedy to overcome symptoms of menopause.Beetroot also has anti-tumor properties.

Heres a dessert recipe using beetroot

How to prepare Beetroot Dessert?
1. Beetroot(grated) - 2 cups
2. Milk - 1/2 cup
3. Sugar - 1 cup
4. Ghee - 3 tsp
5. Cardamom powder - 1/2 tsp
6. Cashewnuts - 5

1. Peel the skin and grate the beetroot.
2. Take 2 cups of grated beetroot and cook. Add milk.
3. Cook until all of the milk is absorbed.
4. Add Sugar and cook for 10 mins.
5. Fry the Cashew in 1/2 tsp of ghee.
6. Add the fried cashew, ghee and cardamom powder to the beetroot.
7. Cook for another 10 mins.

Hot beetroot halwa plus vanila icecream Mmmmmmm........

Beetroot Curry

Beetroot Curry
Daily consumption of beetroot increases you stamina.Beetroot is highest on sugar content among vegetables.Although rich in sugar content,beetroot has no fat, is low on calories and a great source of fibre.
Probably Beetroot should be used for sugar production then

1. Beetroot - 3
2. Onion - 1
3. Chana dal - 2 tsp
4. Red chilly powder - 1 tsp
5. Turmeric - 1/4 tsp
6. Cumin - 1/2 tsp
7. Mustard - 1/2 tsp
8. Lemon juice - 2 tsp
9. Salt as per taste
10. Oil - 3 tsp
11. Curry leaves - 5
11. Coriander for garnishing

1. Cut Beetroot and Cook in water until they are tender.
2. Cut the onion.
3. In a container heat the oil and add cumin and mustard.
4. Then add curry leaves and chana dal.
5. Fry until the dal is slightly brown.
6. Add Onion and fry.
7. Now take the boiled beetroot, remove the water and add only the beetroot to the conatiner.
8. Fry for 2 mins and add, turmeric,chilly powder,salt and lemon juice.
9. Mix well and cook for 10 mins.

Add Coriander for garnishing. You could also use fresh coconut(grated) for garnishing.
Beetroot Palya tastes awesome with rice or chapati/poori.

Tuesday, August 11, 2009

Vegetable Bombay Biriyani Recipe

There are a wide variety of biriyanis.
I first learnt to make biriyani from a friend and colleague, Kishwer. She prepared awesome biriyani for a weekend party.
Later inspired by the wonderful taste, I got a Biriyani Masala box, I chose MDH Bombay biriyani masala.
Here I am presenting the recipe followed by my friend which is more or less the same as the one mentioned on the masala box.I replaced the non-veg with the vegetables.

I didn't know the exact difference between fried rice, pulao and biriyani until I first cooked the biriyani myself. To prepare the fried rice the cooked rice is fried with the other ingredients,for the biriyani,one needs to cook the rice first.For the pulao, all ingredients including rice are cooked together.

Initially I would complain that "My biriyani turns out to be a pulao".Cooking biriyani needs great skill and care.Even a minute's extra heat might make it imperfect.

1. Cut vegetables - Potato, cauliflower,Beans,Carrot - 1 cup each
2. Onion - 1 large
3. Tomato - 2
4. Rice (uncooked) - 2 cups ( preferably Basmati rice)
5. Cashew-nuts - 10
6. Oil - 1/2 cup
7. Salt as per taste
8. Red chilly powder - 1/2 tsp
9. Garlic Cloves - 3
10. MDH Bombay biriyani Masala - 5 tsp
11. Mint leaves - 5

1. Soak the rice is water for 15 to 20 mins.
2. Cut all the vegetables.
3. Fry the vegetables( potato, beans, cauliflower,carrot) one by one and keep them separate. Add oil while frying.
4. Fry the onion until they turn slightly brown.Then add crushed Garlic and tomato. Fry until the water from tomato separates.
5. Add salt and biriyani masala.Mix well.
6. Add all the fried vegetables and mix.Add 2 tbsp water and cook for 5 mins.
7. Now to cook the rice - add 3 cups water ( 1.5 cups water : 1 cup rice) and mint leaves and cook up to 80 %. If you use pressure cooker,cook until one whistle.
8. When the rice is ready.Take a big container and place a layer of rice, followed by a layer of vegetable mix and then again a layer of rice and so on. Pour 1 cup water and cook with the container covered for 5 mins

Biriyani can be garnished with fried Cashew and deep-fried onion.
Once the biriyani is ready the aroma spreads everywhere. Now peacefully relish the biriyani along with raita.

Monday, August 10, 2009

Quick Dosa - Dosa in 20 mins

Quick Dosa

Dosa is a evergreen dish. Can be had for breakfast lunch or dinner. Can also be had as snack in the evening.
There are a variety or Dosas.But most of them require the batter to the fermented for aorudn 6 hrs.The wait kills me.

My mom suggested this simple and quick recipe.Almost the same ingredients, rice but no fermentation required.And your dosa is ready in 20 mins. Cool ain't it?
I just love this Dosa.

How to prepare Dosa in 20 mins, with no fermentation involved?

1. Rice Flour - 3 cups
2. Fresh grated cocont - 1 cup
3. Water - 5 cups
4. Baking soda - a pinch
5. Salt as per taste
6. Oil - 2 tbsp

1. Mix all the ingredients except oil.

2. Heat a flat pan (tawa).Slightly apply oil.
3. When the Pan is hot, slowly pour the batter.
Note : I normally use a small glass, as it is easier to hold and pour using a glass.
If you are using a non-stick pan , then you may avoid applying oil.

4. You will see pores on the dosa. slightly apply oil on top of the dosa.
5. Using a flat wooden/steel spatula remove the dosa from the pan.

Quick dosa tastes yummy with chutneys. I like it with Coconut-mint chutney.
You definitely can't stop with one.
However this one's definitely not for the calorie-conscious.

Tips: If you are using normal pan/tawa, the dosa may stick to the pan and you may find it difficult to remove it from the tawa once its ready. In such case,
1. Heat the Pan,splash 1 tbsp of water once the pan is hot and slightly apply oil.
2. Heat the Pan,cut a small onion into half and rub the onion over the pan.

Sunday, August 9, 2009

Pineapple Pudding Dessert

Did you all know? Pineapple takes 18 months to grow and each pineapple plant produces just one pineapple. Phew!!! wonder the amount of patience required in pineapple cultivation. It is too high.

I just read that we can grow pineapple by planting the top of the pineappple.
I am planning to cut the top of the pineapple and plant it in my garden. Hopefully in 18 months or so, I will be eating my home grown pineapple :) . This way I can test my patience(18 months)

Heres a simple recipe of a dessert using pineapple.
We call this dessert "Shira"

How to prepare the Pineapple Dessert?

1. Pineapple chunks - 1 cup
2. Sooji/rava - 1 cup
3. Milk - 1.5 cups
4. Water - 1 cup
5. Ghee - 2 tbsp
6. Sugar - 1 cup
7. Cashew nuts - 10
8. Raisins - 10

1. Fry the Sooji. add 1 tbsp ghee. fry until the sooji turns slightly brown. Add the pineapple chunks and fry for 2 mins
2. In a container add sugar, milk and water.
3. Bring it to boil.
4. Fry the cashew and raisin in 1 tsp ghee and add to the boiling milk and sugar.
5. Now slowly pour the fried Sooji. Simultaneously keep stirring to avoid any lump formation.
6. Add the remaining ghee and mix. Remove the container from the flame/fire.
7. Keep the container closed for 5 mins.

This is a lovely dessert and can be easily prepared.

You can also see other recipes with pineapple - Pineapple Rasam

Saturday, August 8, 2009

Potato Capsicum Curry

Capsicum (bell pepper or sweet pepper) also known as ‘Simla Mirchi’ in Hindi., is beneficial to the eyes and skin.This vegetable is rich in Vitamin C.
And Potato is the most easily available vegetable with high calories.
To enjoy lasting energy, eating potato is advised. Especially for marathoners,potato serves as rich source of carbohydrates.

Heres a simple recipe to give your body,the nutrients of both capsicum and potatoes.

How to prepare Potato Capsicum Curry? Ingredients:
1. Potato - 3
2. Capsicum - 2
3. Green chilly - 4
4. Onion - 1
5. Cumin - 1 tsp
6. Curd/yogurt - 1/2 cup
7. Gram flour/Besan - 1 tsp
8. Garam masala - 1 tsp
9. Curry leaves - 5
11. Salt as per taste
12. Coriander
13. Oil - 3 tsp

1. Cut all the vegetables.
2. Mix the gram flour in the curd and keep aside.
3. Heat oil in a container, add cumin and curry leaves.
4. Add onion and fry untill they turn slightly brown.
5. Now add the potatoes and fry for 5 mins
6. Then add the cut capsicum and fry for 5 mins.
7. Now add the curd and gram flour mixture and add one cup water.
8. Add the garam masala and salt. Cook for 10 mins.
9. Add coriander for garnishing.

Friday, August 7, 2009

Pineapple Rasam Recipe

Pineapple Rasam

It is very intersting to note that Pineapple, is not an apple nor is a Pine, yet we call it a Pineapple.
Its associated to the Pines for its looks and the Apple for the texture of its pulp.
Pineapple is also called "ANANAS"

When I think of Pineapples, I think of Hawaii.
More often Hawaii is referred as the Pineapple capital of the world.

Do you like pineapple? I like. It taste great when eaten raw and taste even better when cooked.
Heres a simple recipe with pineapple as the main ingredient.

How to prepare Pineapple rasam?


1. Pineapple(cut) - 2 Cups
2. Moong Dal - 1/2 cup
3. Garlic Cloves - 4
4. Red Chilly -2
5. Red Chilly powder - 1 tsp
6. Curry leaves - 5
7. Methi seeds - 1/2 tsp
8. Mustard - 1 tsp
9. Cinnamon- 1/2 inch
10. Cloves - 3
11. Oil - 2 tsp
12. Salt as per taste

Preparation :
1. Cook the dal in a cooker.
2. Cut the pineapple into small cubes( 2 cups). Extract the pineapple juice( 1 cup) and keep the remaining 1 cup aside.
3. On a pan slightly heat the methi seeds,cinnamon and cloves.Powder them.
4. In a container,heat the oil. Add mustard,curry leaves and red chilies.
5. When mustard start spluttering, add garlic and pineapple chunks.
6. Fry for 2 mins.Then add the pineapple juice.
7. Add the cooked dal and the remaining ingredients.
8. Add 1 cup water and bring to boil.

Pineapple rasam/saaru tastes yummy with rice and papad.

Wednesday, August 5, 2009

Fried Banana Dessert

Fried Banana
Recently,I had this mouthwatering dessert at a Thai restaurant and wanted to cook it at home.
Later got this recipe from a colleague and tried it out.
Its a very simple and quick recipe.

1. All purpose flour - 1/2 cup
2. Rice flour - 1/4 cup
3. Sugar - 1 tbsp
4. Fresh grated coconut - 1 tbsp
5. Soda - 1/4 tsp
6. Water - 1/2 cup
7. Ripe banana - 3
8. Oil for frying

1. Cut the banana in the middle. Then cut each half into smaller pieces of around 3 inches each.
2. Mix all the remaining ingredients to form a batter.
3. Heat the oil.
4. Dip the cut banana into the batter.
Make sure the batter is applied uniformly to the entire piece of banana.
Drop the banana into hot oil for frying.
5. Deep Fry until it turns brown.

This dessert tastes great with ice-cream and chocolate sauce.

Tuesday, August 4, 2009

Crispy Bhindi

Crispy Bhindi

This is ultimate dish as a starter.
I first had it at a restaurant in Bangalore and liked it immediately.I think the dish was named as Karari Bhindi.
Its very easy to prepare, crispy and spicy.

1. Ladys Finger - 1 lb
2. Oil for frying
3. Salt - 1/2 tsp
4. Red Chilly powder - 1/2 tsp
5. Chat masala - 1/2 tsp


1. Cut the bhindi length wise.
2. Deep fry the cut bhindi.
3. Allow to cool down once fried.
4. Sprinkle salt,chilly powder and chat masala on the fried bhindi.

Monday, August 3, 2009

Pav Bhaji Recipe

Pav bhaji is believed to have originated in Mumbai,Maharashtra. Now this dish is popular all over India.
Bhaji is marathi means curry.
This bhaji is more of a mixed vegetable curry.
Most pulpy vegetables can be used in bhaji preparation.

Since this bhaji tastes best with Pav- bread, its called pav bhaji.
Pav Bhaji can be had as a meal - lunch, dinner or can be had as snack.
Its healthy - rich in carbohydrates. Since alot of vegetables are used in preparing Bhaji, we can get the benefits,nutrients from all these vegetables in one dish.

How to make Pav Bhaji?

1. Onion - 1
2. Tomato - 5
3. Carrot -1
4. Capsicum - 2
5. Potato - 4
6. Chayote/Seeme badnekayi - 1
7. Peas - 1 cup
8. Red chilly powder - 1/2 tsp
9. Pav bhaji masala - 3 tsp
10. Cloves -3
11. Cinnamon - 1 inch
12. Ginger - 1 inch
13. Salt as per taste
14. Coriander
15. Butter - 1 tbsp
16. Lemon for garnishing

1. Cook potato, chayote and peas.Either microwave or pressure cook.
2. All them to cool down.
3. Grate the carrot. Cut the remaining veggies.
4. In a container heat the butter. Add onion and fry the onion until they turn slightly goldenish.
5. Then add the cut capsicum and fry for 2 mins.
6. Add tomato and fry.
7. Smash the boiled potato and chayote and add to the remaining veggies that are being fried.
8. Add the grated carrot and boiled peas.
9. Mix well and allow the veggies to cook. Simultaneously add crushed cloves and cinnamon, red chilly powder, pav bhaji masala and salt.
10. Mix well and cook for 10 mins.Keep smashing the veggies with a wooden spoon.(we also get special equipment only for the purpose-smashing)

This Curry(Bhaji) is typically had with Pav, which is a bread like bun. The bun is slit into 2 and slightly heated. Apply Butter to the pav while it is being heated.The dish is garnished with coriander, cut onion and lemon.

I also enjoy eating this bhaji with Chapati.