March 31, 2008

Seehi Sajgi (Rava sweet dish)

This is a karnataka sweet dish made of wheat rava and jaggery.

1 cup wheat rawa
3/4 cup jaggery
1 cups water
1 tbsp clarified butter


1. In a wok, heat butter and roast rava for 10 mins approx and keep aside.
2. Boil water in the wok, add rava and jaggery to it.
3. Keep stirring till it becomes dry like upma.
Serve hot.

March 28, 2008

Plantain Fritters

Plantain fritters are also known as Bhajiyas in Hindi and Balikaay bhajee in Kannada.


1 large Ripe plantain (cut into thin square slices)
Besan ¾ bowl
Rice flour ½ bowl
Salt to taste
Red chilli powder ½ tsp
1 tsp cumin seeds


1. Mix all ingredients(except plantain) and make batter using water. The batter should be able to coat the plantain pieces.

2. Dip each plantain piece in the batter and put it into oil and deep fry.

3. Fry till they are light orange in color.


Adding rice flour to the batter, makes fritters very crisp.

March 27, 2008

Beetroot Ghargis

Ghargi is a sweet dish made of pumpkin, wheat flour and jaggery. White pumpkin are rarely found in Indian stores, so I used munchkins (small orange coloured pumpkins) in the summer for making ghargi, but very soon the munchkins too were out of sight. I tried butternut squash ghargis. It tastes same as pumpkin. No difference at all. I started experimenting, i decided to try beetroot variation.Trust me gals, these are not bad at all.


2 cups grated beet(peeled)
2 cups powdered jaggery/sugar
1 tbsp clarified butter
wheat flour for binding
Oil for frying


1. Heat butter in a pan, add beet and cook for 10 mins.
2. Add jaggery and keep mixing till its dissolved and the mixture becomes sticky and thick. Turn off the heat and Allow it to come to the room temperature.
3. Combine this mixture with the wheat flour and knead into a thick and hard dough.Do not add water.
4. Divide the mixture into small equal portions.
5. Flatten each portion or give any desired shape and deep fry in the oil.

Ghargis Before frying

Ghargis after frying.

1. Add little rice flour along with wheat flour.This makes ghargis very crisp.

My other beet recipes:
Beetroot Halwa

March 25, 2008


Menthe means "fenugreek seeds" and Hittu means "Powder". It is also called as Metkoot in Marathi. Its always better to have this powder at home. It can be used as a quick side dish for chapatis, rotis and rice. It has to be stored in a air tight container for many months.

1 tsp fenugreek seeds
8 tbsp chana dal
1 tbsp rice(i used sona masoori)
1 tbsp udid dal
2 tsp cumin seeds
6 curry leaves
1 tsp black pepper balls

1. Roast the above items individually without oil. set them aside and let them cool down.
2. Grind chana dal first and then add the other items in the grinder and make a fine powder.


1. It is slight bitter in taste, so add menthedhittu to hot rice and eat it with clarified butter and lime pickle. It is best for sick people when they are not allowed to eat spice. Kids like it too :D

2. You can also mix menthedhittu with yogurt, bit salt and temper it with oil, mustard seeds and asafetida. Beat it well. This can be served as a side dish with rotis/chapatis.

3. You can also prepare Tomato raita. Add menthedhittu to chopped tomatoes and onions(optional). Add bit salt, sugar and temper(optional) with mustard seeds, asafetida and urad dal. This is my favourite side dish for roti/chapatti. I have it without onions and tempering.

4. I add menthedhittu to Poha/masala poha if it becomes too oily, menthedhittu absorbs all the excess oil and make it look less oily and it definately enhances the taste.

5. Here's another quick snack :-
1 cup flatten rice
2 tsp oil
1/2 tsp red chilli powder
1 tsp menthedhittu/dry chutney powder
salt n sugar
1 tbsp buttermilk

Mix all the above ingredients and serve. No need to heat it.

March 23, 2008


1 cup Roasted Peanuts
1 tbsp chopped onions
1 tbsp chopped tomatoes
2 tsp lemon juice
a pinch of salt
1/4 tsp of chat masala or pepper powder
1 tbsp nylon sev (any other will do)
1 tbsp coriander leaves (optional)


1. In a mixing bowl, take peanuts, add onions and tomatoes, lemon juice, salt, chat masala and mix well.
2. Garnish it with coriander leaves n sev.

you can also make this chat with sprouted kala chana. cook the chana in the cooker till 3 whistles and then it is ready for making chat.

March 22, 2008



3 Roma tomatoes finely chopped or pureed
1 green pepper finely chopped
1/2 onion finely chopped
1/2 tsp red chili powder
1 tsp cumin seeds (jeera)
1/2 tsp coriander powder (optional)
2 tsp sugar
water as per requirement
1 tsp ginger paste
1 garlic clove finely chopped
10-12 cubes of paneer (fried in butter)
1 tbsp butter


1. Heat oil in stir fry pan, add cumin seeds, ginger garlic, onion and saute till it is translucent.
2. Add green pepper and cook till they are tender.
3. Add tomatoes. After its cooked , mash the mixture coarsely.
(Add water only if necessary)
4. Add red chili powder, salt, sugar and boil for 5-7 mins.
5. Add fried paneer cubes to the gravy and boil for 2 more mins.


1. Take paneer slab (3 cm*5 cm approx), apply butter on each side and then fry on the pan, then cut into cubes.This will much easier.
2. You can prepare tomato puree in the microwave and deskin them later.

March 19, 2008

Instant Bhel

This is the most easiest Bhel you can make at home. You can also take a look at my other recipe called Usal bhaji which i posted recently and check out the tip for making yet another variation of Bhel.


1/2 Lb Mumra
tomato sauce(hot and sweet)/ Salsa
1 tsp lemon juice or tamarind paste
1 tbsp chopped onions
1 tbsp chopped tomatoes
1 tbsp coriander leaves
1/2 tsp chaat masala(optional)
1 tsp sugar


Mix all the above ingredients and serve.

1. If you do not have hot n sweet tomato sauce, you can use tomato sauce and add 1/4 tsp red chilli powder.

Huggi powder

Huggi is a north karnataka dish and very few people know it by this name. It popularly known as Khichdi. Huggi is very nutritious and it doesnt contain spice. Its a combination of rice and lentils. It is a dish for people who are sick. It is a first solid food for babies.


5 tsp cumin seeds
3 tbsp coriander seeds
1/2 inch grated Nutmeg/jaajikaay
8 cloves
5 tsp dry coconut powder
5 tsp black peppers


1.Roast all ingredients seperately and set aside to cool.
2.Grind all ingredients in grinder.

Usali/Usal palya

1/2 tsp mustard seeds
1 pinch asafetida
1/4 tsp turmeric powder
(above tempering items are all optional)
1 tbsp oil
1/2 chopped onion
2 cups sprouted usal
1/4 tsp red chilli powder
1 tbsp powdered jaggery
1 tsp garam masala


1. Cook sprouted usal in cooker. Add oil, salt and very little water to it and cook.
2. Heat oil in a pan, add all tempering items (mustard seeds, asafetida and turmeric powder) in it one by one
3. Saute onions till they are tender.
4. Add usal to it.
5. Add red chilli powder, garam masala and jaggery.
And mix well.garnish it with coriander leaves.

Serve with rotis/chapatis

Now, here's the different and easier method of making this dish with the basic ingredients:

1. Cook sprouted usal in cooker. Add oil, salt and very little water to it and cook.
2. when the cooker is till hot(but pressure is reduced), add garam masala, red chili powder, jaggery and salt to usal.
3. Close the lid of the cooker again and keep it for 15 mins (let the jaggery melt) and then mix. Done!!


1. Left over usal can also be added to mumra(kurmura). Add a tsp of lemon juice, chopped coriander leaves and chopped tomatoes to it.This is your Quick bhel recipe.

2. Or you can add yogurt to it and eat it like usal bharta. It goes well with chapatis/rotis. I love this bharta a lot :)

Sukha Potato bhaji

This is the most easiest dry vegetable dish. All you need is tempering items, boiled potatoes and salt. It hardly takes 5 mins to make this bhaji if the potatoes are ready.


2 potatoes boiled and mashed
2 tsp lemon juice
1/2 small onion finely chopped(optional)

For tempering:
2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
1/2 tsp cumin seeds
1 clove garlic coarsely chopped(optional)
1/2 tsp ginger paste
A pinch of turmeric powder
1 green chilli

1. Heat oil a pan and add all other tempering ingredients in the above order.
2. Saute chopped onion till its translucent.
2. Add mashed potatoes and mix well.
3. Finally, add salt and lemon juice and mix well.

This dish can be serve with masala dosa.

It can also be used for making batata vadas and aloo parathas too.
(For parathas, mash the potato bhaji till it becomes very smooth, add salt a bit more.)

March 18, 2008

Banana chips


1 large plantain peeled
oil for frying
Black pepper powder


1.Cut plantain into thin rings(as thin as possible)
2.Heat oil in wok, fry rings in oil.
3.Remove them once they turn bit light brown in color.
4.When they are still oily, sprinkle salt and black pepper powder on them.
5.Put them on paper towel so that excess oil is absorbed.

March 17, 2008

Green Rice

I had read about how people use up the left over items to create a new dish, i was amazed by that. I, personally, dont like to eat leftover food and so i decided to cook a different dish from 3 leftover items. No one found out this secret :)

2 cup cooked sona masoori rice or basmati rice(fresh or leftover)
¼ cup zucchini finely chopped (i added left over zucchini palya)
8-10 leaves of spinach chopped(I added 1 tbsp of left over aloo palak gravy:))
½ small onion finely chopped
1 garlic clove finely chopped
Few cashew nuts
½ tsp cumin seeds (jeera)
1 tsp lemon juice
1 tbsp butter
2 tsp garam masala
¼ tsp red chili powder


1. Heat butter in a pan, add cumin seeds. Add cashews and roast them till they turn light brown.
2. Sauté onion till they are translucent. Add garlic and sauté.
3. Add spinach and cooked till it reduces its Quantity.
4. Add zucchini and sauté till its cooked.
5. Add cooked rice to it. No lumps should be formed.
6. Add garam masala, red chilli powder, salt and lemon juice and mix well.

Serve Green rice with coriander chutney and carrot raita.



whole milk 4 glasses
6-8 tsp sugar
almonds, pistachio n cashews coarsely powdered
¼ tsp cardamom powder


1.boil milk in a saucepan and reduce it to 1/2 the takes around 1 hour to reduce.
2.when creamy layer forms on the top, stir it with the ladle. Keep doing this everytime when the cream forms.basundi is amost done when the milk becomes thick.
3.let it cool down, then add sugar and stir till it dissolves
4.blend it a bit so that cream mixes up with the milk completely.
5.add cardomom powder and all dry fruits.

Refrigerate it for 2-3 hours.Serve chilled.

Can be kept upto 2 days if refrigerated.

March 16, 2008

Udin vada

2 tbsp udid dal
1 green chilli
3/4 tsp cumin seeds
4 curry leaves
oil for frying

1. Soak udid dal for 4 hours.
2. Drain water from udid dal. add all other ingredients to dal except oil.
3. Grind it to thick paste by using very little water.
4. Heat oil in a kadhai,take small portions of batter in ur hand and put it into the oil and fry till light brown.
Serve vadas with tomato sauce or hot sambhar.

Also See:

Dahi Vadas

March 14, 2008

Plantain Bharta


1 Plantain peeled and cubed
2 tbsp yogurt
¼ tsp Mustard seeds
1 pinch of Asafetida
1 tbsp oil
1 tsp Roasted peanut powder
1 stuffed dry chilli(menthe mensinkaayi)-optional


1. Heat oil in a pan, add mustard seeds, asafetida and dry chilli
2. Add plantain cubes n allow them to cook for a while
3. After they are cooked, keep aside
4. Once it cools down, add salt, groundnut powder n yogurt and mix well.

Also see:
1. Baingan Bharta
2. Usal Bharta(made from leftover usal bhaji)

March 11, 2008

Raw mango/pineapple kaayrasa


1 raw mango/pineapple peeled and chopped
3 tbsp jaggery powder
1 tsp red chilli powder
1/2 tsp fenugreek seeds
1 pinch of asafetida
4 curry leaves
1/2 tsp mustard seeds
1/2 tsp udid dal (split black gram)
1 tsp besan(gram flour)
1 tbsp oil
1/4 cup water
2 tsp tamarind paste(is required only if mango/pineapple is not tangy)

1.heat oil in a pan, add mustard seeds and let them splutter.then add asafetida, curry leaves, udid dal, fenugreek seeds
2.add chopped mango/pineapple and saute.Add water and boil till its cooked.
3.add red chilli powder, salt, jaggery and tamarind paste.
4.add besan in the end and let it boil for 2 mins.
serve with idlis or dosas.

Tips: If you are making only pineapple kaayrasa, do not add much water. You can use all the pineapple juice which it releases.

March 10, 2008

Carrot Raita (kosambri)


1 cup grated carrot/cucumber
1 tbsp peanut powder
2 tbsp curd
1/2 tsp mustard seeds
2 tsp oil

preparation: a mixing bowl, mix grated carrots/cucumber, salt, peanut powder, curd.
2.heat oil in a pan, add mustard seeds and pour it over the carrot raita.
It is a side dish for chapati or roti

March 9, 2008



2 cup Idli rice
1/2 cup udid dal (split black gram)
2 tsp curd
1 tbsp cumin seeds (jeera)
1/4 cup avalakki (flattened rice)
1 tbsp salt (approx)

1. Soak urad dal, rice and avalakki together for 4-5 hours.
2. Later, them into smooth paste using water.
3.Add curd and salt to the batter. stir well and keep it aside for fermentation for 10-12 hours in a warm place and let it rise.
4. Next morning, add cumin seeds to the batter. In each gundpongla mould, heat little oil, add pour fermented batter in them. Cover the lid of the mould.
5. Scoop the gundponglas with a sharp edged spoon and heat the other side.
Serve hot gundponglas with coconut chutney and kaayrasa.

Jeera Rice


1 cup sona masoori rice(basmati also will do)
1 tbsp ghee
1 tsp jeera
3-4 cloves
2 whole cardamom
2 cups water


1.Heat ghee in a cooker, add jeera, cloves and cardamom and saute till they emit pleasant aroma.
2.Add rice and mix well.
3.Add water and salt and close the lid and keep it till 3 whistles or 15 mins.
Mix well before serving.
Serve with dal fry.

March 7, 2008

Coconut barfi

Who doesnt love coconut barfis? Coconut barfi is a sweet dish made of coconut, milk and sugar. you can use fresh, frozen or dry coconut. Similarly you can use whole milk or condensed milk. whichever ingredient you use,it tastes delicious. It is very easy to make. My granny used to make these barfi, i used to love them.

2 cups fresh or frozen coconut
1 tsp cardamom powder
3 tbsp sugar
1/2 cup whole milk or condensed milk
1 tbsp ghee
almonds coarsely powdered

1.Heat ghee in a pan, add coconut to it and roast till its completely dry.
2.Add sugar and milk to the coconut and mix well.
3. Let it boil on a low flame till its done. Milk evaporates and the coconut becomes sticky.It should be thick mixture but soft.
4.Grease a plate with ghee, spread the mixture on the plate evenly and let it cool down.It becomes easy to cut into pieces after its dry.
5.sprinkle cardomom powder and almond powder on it.
1. If the barfi doesnt set, refrigerate the greased plate for 2 hours and then cut into pieces.

Stuffed eggplants (enagaayi)

6 small eggplants
1 small onion finely chopped
1 small tomato finely chopped
½ cup water
11/2 tbsp oil

For stuffing:
1 tbsp garam masala
1 tbsp dry coconut
Roasted Peanut powder
1 tbsp jaggery powder
2 tsp gural pudi (optional)
1 tsp red chili powder


1.Mix all the stuffing ingredients in a mixing bowl.
2. Slit eggplants into 4 parts without separating them completely.
3. Fill the stuffing in between the eggplants.
4. In a wok, heat oil, add chopped onions n tomatoes n sauté.
5.Add eggplants and water to it n let them cook in the oil on a low flame.
6. The eggplants should become tender. Remember to cover the lid of the wok while cooking them.


1. If u want more gravy, add more water (of course,then you will have to increase the quantity of garam masala, salt n jaggery accordingly)

2. If you add garam masala, you need not add cumin seeds powder, coriander powder n asafetida, bcos garam masala contains all those ingredients.

March 6, 2008

Easy Baingan Bharta

This is the simple way of making baingan bharta, when you dont have oven at home.
1 large eggplant chopped
1 tbsp oil
1/2 cup plain yogurt
1 tbsp coriander leaves chopped(optional)
For tempering:
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal(optional)
1 stuffed dried chili broken into half (menthe mensinkaay)

1. Heat oil in a pan, add all the tempering items one by one in the above order.
2. Add chopped eggplant cubes and saute them and cover the lid of the pan and let it cook on a low flame. (no water required).
3. After its cooled down, and mash well with a ladle or with your hand.
4. Add yogurt and salt.

Serve with bhakri or chapatti.

Also see:
Plantain Bharta
Usal Bharta

March 4, 2008

Pav Bhaji

2 large potatoes washed n peeled
2 Roma tomatoes finely chopped
1/4 cup Peas(fresh or frozen)
1/2 small cauiflower florets washed
2 small onions
1 tbsp grated beetroot (optional)
1 medium carrot cubed
2 tsp ginger paste
2 garlic cloves (paste)
2 tsp red chilli powder
1 large green pepper
1 tbsp pav bhaji masala
2 tbsp butter
2 tbsp coriander leaves chopped
1/2 cup water
lemon juice


1. Cook the following vegetables in cooker: potatoes, carrots, peas, cauliflower
2.In a pan, heat 1 tbsp butter, add ginger garlic paste, onions and saute till they are translucent.
3.Add green pepper and saute till its cooked.add tomatoes and cook them.
4.Add all the cooked vegetables to the pan and mash well. Add water.
5.Add salt, pav bhaji ,masala, red chili powder n mix well.
6. Add lemon juice, garnish with coriander leaves n top it with butter.

Serve this bhaji with butter roasted pav or bun.

Gobi paratha


8-10 Cauliflower florets boiled.
1 tsp cumin powder
1tsp red chili powder
½ tsp turmeric powder
2 cups of wheat flour
1tsp of oil
Salt for taste


1.Mix the wheat flour with salt and knead the dough by adding warm water. Keep the dough aside for 20 mins covered in a container.
2.Divide the dough to small balls as you make for chapattis.
3.Add cumin powder, red chilli powder, turmeric powder to boiled cauliflower florets and mash it into fine paste.
4.Take 1 chapati ball and flatten it. keep small portion of cauliflower mixture on it and close it on all sides so that the mixture remains
in the center., roll the ball carefully into a chapati. roll it as thin as possible.
6.Apply ghee on both sides of paratha and cook.

serve with chutney and raitha

Butter idlis (Benne idli)


1/2 cup rice flour
1/2 cup thin poha
1/4 cup puffed rice (mamra)
2 tbsp home made butter
1 pinch of baking soda
3 garlic cloves


1.wash thin poha and puffed rice .
2.add rice flour, butter, curry leaves and garlic.grind all and keep the batter over night.add water accordingly.batter shouldnt be too watery.
3.add baking soda and salt next morning
4.make idlis as usual.

March 3, 2008

Rice Flour Stuffed Parathas


1 1/2 cup wheat flour

water(for kneading)

For stuffing:
1 Tbsp oil
2 tsp lemon juice

2 cups Rice flour
1 tsp cumin seeds
2 green chili
1 tsp grated ginger
2 cups water


1. in the mixing bowl, take wheat flour and add bit salt and knead it into a smooth dough using water.set it aside for 1/2 hour.
2. in a pan, heat oil, add cumin seeds, green chili, ginger and lemon juice and saute.add water. (quantity of the water should be enough to form rice flour into thick should be able to make round balls out of this paste.)
3. when water begins to boil, add rice flour and salt and mix well till rice flour forms a smooth thick paste.let it cool. stuffing is ready!

4.make equal size balls of dough and flatten each ball using oil.
5.take small portion of rice flour stuffing and keep it in the centre of the dough and cover it from all sides (as in aloo paratha).

6.Roll each of these balls into paratha using rolling pin.Dust with rice flour.

7.Cook paratha on both sides.

Serve hot parathas with coriander chutney and vegetable gravy.

Vegetable soup


2 cups chopped vegetables(peas, beans, tomato, onion, green pepper, carrot, beet)
1/2 tsp black pepper powder
4 cups water
1 tbsp butter
1 tbsp chopped coriander leaves


1.cook all vegetables in the cooker and mash them into coarse paste.
2.heat butter in a pan, add pepper powder and mashed vegetables.
3.add water and salt.
4.garnish it with coriander leaves.serve hot.

Palak and Methi soup


1 bunch of spinach
few leaves of fenugreek leaves for taste.
1 tomato
1/2 boiled potato
4 tea cups of water
small jaggery
2 tsp lime juice


1.Boil spinach, fenugreek leaves and tomato till they are tender.
2.add boiled potato and blend
3.add jaggery and lime juice
serve hot

Tomato soup

4 tomatoes
1/4 tsp black pepper powder
1 tbsp butter
8-10 fried bread crumbs or crutons
1 tsp sugar
3/4 cup water
1 garlic clove grated
1 inch ginger


1.boil tomatoes in cooker and make paste in the blender.
2.heat butter in a pan, add ginger garlic and saute.
3.pour tomato paste in pan and add water.boil for some time.
3.add salt, sugar and pepper powder.
4.add bread crumbs in the end while serving.

Creamy Carrot soup

250 gms carrots
1 medium size potato
100 ml milk


1.chop vegetables.add water and cook till soft.
2.blend them in blender and strain extra water from it and boil the paste again.
3.add milk and salt in the end
serve hot.

Banana Halwa

2 ripe bananas mashed
1/2 tsp cardamom powder
1/2 cup sugar
8 oz whole milk
1 tbsp clarified butter
chopped cashews n almonds

1. Heat butter in a pan, fry cashews n alomonds and fry till brown.
2. add mashed banana and cook for 5 mins.
3. Add sugar and milk and mix well. let it boil till all the milk gets evaporated. keep stirring so that halwa doesnt stick to the bottom of the pan.
4.Sprinkle cardamom powder on the halwa.
Refrigerate. Serve cold.

Idli fries

8 left over idlis cut into long pieces
1/2 tsp red chili powder
1/2 tsp saarin pudi/Rasam powder/Curry Powder
Oil for frying

1. Heat oil in a pan, fry idlis till light brown.
2. Sprinkle salt, red chilli powder n saarin pudi.
Serve with coriander chutni or tomato sauce.

You can also prepare Idli chaat without frying idlis.
1. Cut left over idlis into cubes.
2. Add red chili powder n sarin pudi. Serve

Soft Idlis


2 cups Idli rice
3/4 cup udid dal (split black gram)
1 tsp fenugreek seeds
2 tsp curd
1/4 cup avalakki (flattened rice)
1 tbsp salt (approx)


1. Soak urad dal(along with fenugreek seeds and avalakki) and idli rice seperately for 5-6 hours
2. Later, grind urad dal into smooth paste using very little water. grind rice coarsely(it should feel like sooji rava when you touch the paste.)
3. Mix both the pastes, add curd and salt. stir well and keep it aside for fermentation for 10-12 hours in a warm place.
4. Pour fermented idli batter in the greased idli stand and steam for 12 mins on high flame.
5. Scoop out idlis from the mould with a wet spoon.

Serve hot idlis with coconut chutney and hot sambhar.

March 2, 2008

Aloo palak


2 bunches of spinach chopped
1 clove garlic
2 green chillies
1 small potato, cubed and boiled
1tbsp butter or ghee
1 tsp cumin seeds (jeera)
½ tsp coriander powder
1 small onion (optional)


1.Heat 1 tbsp butter in kadhai, add cumin seeds, green chillies, ginger, garlic, coriander powder n onion n sauté till onion becomes translucent.
2.Add spinach and sauté till its cooked.
3.After it cools down, blend spinach in blender, till paste.
4.Heat a pan, pour palak into it, add aloo and boil for 5-10 mins
5.Add water as required.


You can also cook spinach in the cooker.