May 12, 2008

Besan (Gram Flour) Chutney

This is a sweet n sour chutney made of gram flour. It hardly takes 5 mins to prepare this side dish. This dish goes well with idlis n dosas

1 tbsp Besam/gram flour
1/2 cup water
2 tsp tamarind paste
jaggery to set off the tanginess
salt to taste

For tempering:
1 tsp mustard seeds
4 curry leaves
1/2 tsp turmeric

1. In a mixing bowl, mix gram flour and water and make sure no lumps are formed.
2. In a pan, heat oil and add the tempering items one by one.
3. Add tamarind paste and jaggery and when the mixture begins to boil, add gram flour and water mixture and allow it to boil till the mixture becomes thick.


1. If you add 1 cup water instead of 1/2 cup, you can make Rassa which is less thicker than chutney.

Also See:
1. Raw mango Kaayrasa
2. Other chutneys on my blog

May 8, 2008

Udin Vada N Dahi Vada

I have already posted Udin vada recipe on my blog. Udin vada is the most popular snack in Karnataka. I am not a huge fan of these vadas, but given me a choice, I would any time prefer Dahi vadas instead of udin vadas. But my husband's choice differs, he prefers udin vadas over dahi vadas. So, the good thing is that we wont fight over one dish :) I would choose one and he would choose the other.
Ingredients for udin vadas and dahi vada are almost same. Yogurt, pepper powder, sugar and salt is the addition for dahi vadas.

Starting with Vadas:
3/4 cup urad dal (black gram lentil without skin)
3 green chillis
1 inch ginger
oil for frying
1 tsp cumin seeds(optional)

For Dahi:
2 Cups thick yogurt
1/4 water to whisk yogurt
1 tsp chat masala
1/2 tsp red chili powder
2 tsp sugar (according to sweetness)

Preparation of Vadas:
1. Soak urad dal for 4 hours and then grind it into smooth paste along with green chilis, ginger, salt and cumin seeds.
2. The batter should be thick enough. Grind using very less water.
3. Heat oil in a pan, drop slowly, small portions of batter in the oil with your hand or a spoon and deep fry till they turn light brown in color.You can also make hole in the vadas. But i find these types of vadas(1st pic) more quicker and easier to make.

You can have these vadas with tamarind chutney or coconut chutney.

Preparation of Dahi:
1. Whisk the yogurt by adding little water. It should be thick.
2. Add red chili powder, salt, sugar and chaat masala to it and keep it refrigerated for 1/2 hour.

Final Dahi Vada:
1. Put all the fried vadas in buttermilk and keep them soaked for half an hour.
2.In a bowl, take these vadas and pour the prepared dahi mixture on them.
2. Garnish it with chaat masala. Serve cold.

May 7, 2008

Methi Theplas:Roti Mela & 10 Pictures Meme

Methi Theplas

1 cup wheat flour
1/2 tsp ginger garlic paste
1/2 tsp medium hot red chili powder
1 tsp ajwain seeds
methi leaves approx half bunch
water to knead the dough
1/2 tbsp yogurt

1. In a mixing bowl, take all the ingredients, mix well and knead into dough using water. Keep it aside for 1/2 hour.
2. Make equal sized balls of the dough and roll each ball into a flat roti using a rolling pin.
3. Roast each thepla on the pre heated roti griddle untill small brown spot appear.
4. Turn the thepla upside down and roast on the other side till its baked.
Serve hot theplas with your favourite side dish. (I would eat it with pickle and yogurt :))
This entry is for Roti Mela.

My friend Madhavi has tagged me for 10 pictures Meme. Thanks Madhavi!
These are the 10 pictures from my blog:











I would like to tag:
Asha of Foodieshope
JZ of Tasty Treats
Recipe Center
Smita Serves You Right
Red chillies

You can all participate in this Meme only if you wish.

May 5, 2008

Doodhi Paratha:Roti Mela

1. Doodhi Paratha


2 cups wheat flour
4 tbsp grated doodhi/bottle gourd
1/2 tsp cumin powder
1/2 tsp red chili powder
1 tsp oil
water to knead the dough
1 tsp masala for taste

1. In a mixing bowl, knead the dough along with other ingredients using water. Keep the dough aside for half an hour.
2. Take small portions of the dough and make balls.
3. Roll out each ball into a paratha. Use rice flour/ wheat flour for dusting.
4.Pre heat roti griddle/tava, apply oil on one side of the paratha and put it on the hot griddle.
5. Small brown spots appear on the parathas below and paratha puffs up.
6. Apply oil on the other side of the paratha and toss it around and bake the other side.
7. Bake the first side again for few seconds and remove it from the heat.
Serve hot parathas with your favourite Side dish or Vegetable.

2. Rice flour stuffed Parathas

3. Bisi Bele Bhaat Parathas

4. Aloo Palak Ke Paranthe

These entries are for Roti Mela.

May 2, 2008

Veg Clear Soup N My Charcoal Painting



1 cup finely chopped vegetables (tomatoes, green pepper, spring onions, peas, cabbage, carrots, beans or any other)
1 inch ginger grated
1 clove garlic grated
1/2 tsp black pepper powder
1 green chilli
4 cups water
1 tbsp butter/ghee
crutons (optional)


1. Melt butter in a pan,add ginger garlic.
2. Add green chilli and all vegetables, and saute on medium flame till they are half cooked.
3. Add water and let it boil
4. Add salt, pepper powder in the end.
5.Add crutons while serving. Serve hot.

Serve hot.


I made this painting last week. It was almost a year, i had completely stopped painting. After marriage, i didnt get a chance, even if i had got the chance, i was in no mood to paint. My hubby kept asking me to start it again and I decided this when i went to a library.

I found a book with this picture on its cover page. I got that book, went home and started hunting for my charcoal painting stuff. Four hours of effort, but still I felt i could have done it better than this. But getting a compliment from my dear husband is just like winning an oscar :D

I dont know if i spent more time than required, but after a large time gap, i had to put a lot of effort in it. This pic is not so dark n clear, but i am eager to know how i performed :)