Thursday 12 December 2013

Veg Saagu

This is a no onion no garlic recipe. I learnt this from my amma. This is a side dish which goes well with chappatis and puris.  It’s not too  spicy so kids will also love this.
Carrot                             250 gms
Beans                             250 gms
Potato                            1 or 2 nos
Grated coconut            ½ cup
Green chilly                   5 to 6
Jeera                                1tsp
Mustard seeds                ½ tsp
Curry leaves                     few
Grind coconut, jeera and green chillies into fine paste for masala.
Chop the vegetables and pressure cook for 2 whistle, add  masala to cook vegetables and boil it for 5 minutes. Heat 1 tsp of oil in pan add mustard seeds. When it splutters add curry leaves. Pour this on boiling curry and mix well. Vegetable saagu is ready to serve with chappatis.




Instead of running around for junk foods for snacks we can prepare healthy and tasty snacks at home.  This is more hygienic than the frozen foods and bakery items available in the market.  Kids will also love this because its very crispy and tasty.  This is my version of potato wedges and my son loves it very much. This can also be used as starters.


Potatoes                             -  2 big

Chilly flakes                       -   1 tsp

Jeera                                   -   a pinch

Garlic                                  -  4 to 6 flakes

Pepper powder                -   ½ tsp


Oil                                       -   2 tbsp



Peel and Cut potatoes vertically into 6 to 8 pieces. 

Heat oil in kadai, add pinch of jeera and chopped garlic fry till light brown, add potato pieces fry till golden brown in low flame.  Sprinkle chilly flakes, pepper powder and oregano and mix it well then fry for another 2 minutes.  Healthy potato wedges ready to serve.

Tuesday 3 December 2013

Benne Masala Dose (Butter Masala Dosa)

This is also known as Davangere Benne Masala Dose and its a Karnataka special Recipe.  Instead of Ghee or oil, Butter is extensively used in this Dosa.  This is not for those who are on low calorie diet.   But just for the sake of tasting this you can try this.  Really a tasty one.  I got this recipe from the internet.
Raw Rice                                  --  2 cups
Urad dal                                   --   ¾ cup
Channa dal                              --    ¼ cup
Toor dal                                   --    ¼ cup
Fenugreek seed (methi)       --    2 tsp
Beaten rice flakes (avil-poha)-   1 hand ful
Salt to taste
Sugar                                          --  1 tsp
Soak rice, dals and methi for 4 to 5 hours.  Wash rice flakes and grind alongwith the soaked ingredients into thick Dosa batter.   Allow to ferment at room temperature for 8 to 10 hours.  Next day add sugar and salt to taste and mix well, keep for 5 to 10 minutes.
Heat tawa and pour ladleful of batter and prepare thin dosa.
Add butter and fry till crisp
Apply red chutney on the Dosa.
Stuff with Potato Bhaji and add little butter and fold.
Benne Masala Dosa  is ready to serve.


Monday 2 December 2013

Karathe ani Alwa Mande Goona (Chembu Kaipakka curry)

This is my husband’s Grand Mother’s Recipe.  I learned this from my mother in law.  This is one of the authentic Konkani recipes in North Kerala side. For this we need Bimbul (Bimbul in Konkani, Bilimbi in English), Alwa mande (Chembu in Malayalam, Colocasia in English  and in Hindi Arbi) and Bitter gourd.

Its a combination of the sourness of Bimbul, sweetness of coconut milk and the bitterness of karela.  Its a very good side dish.  This is not too spicy curry.
Alwa Mande (Arbi-chembu)       --  10 to 15  if small ones/2 to 3 if big
Green chilly                                    --  5 to 6
Bitter Gourd(kaipakka)                --   1 big
Grated coconut                              --  ½ cup
Hing powder                                   --  ¼  tsp
Bimbul                                             --   6 to 8
Coconut oil                                     --  1 tsp
Salt to taste
Peel of the outer skin of Alwa Mande and chop into cubes, chop kaipakka in to cubes, slit green chilly and Bimbul.  Add little water and salt and pressure cook for 1 or 2 whistles. 
Grind coconut  into fine paste, add boiled vegetables, add hing powder and then boil it for 5 minutes, switch off the gas and pour 1 tsp of coconut oil.  Goona is ready to serve.

Sunday 1 December 2013

Hinga povu

I learnt this from my mama’s wife Namitha mai .  We used to hear from our mamu (uncle) that mai prepare it the best.  Today I thought to try her method of hinga phovu. Just called her and ask the recipe, prepare it for evening snack with sev and banana. Really  tasty.  Thanks mai for good recipe.


Thin pohvu(beaten rice flakes)                      1 cup

Grated coconut                                                 1 cup

Coriander seeds                                                3 tsp

Hing powder                                                      ¼ tsp

Red chilly                                                            4 to 5

Salt to taste


Dry roast coriander seeds, red chilly, salt and hing powder fry till nice aroma comes, let it cool for sometime.

Then powder it with 1 tbsp of grated coconut(do not add water)

In large bowl add grated coconut and powdered masala mix well with hand. Then add phovu(beaten rice flakes ) and mix well.  Now it is  ready to serve as snack.  Good combination  with sev and banana.

Bondi Kirpul (banana flower stir fry)



Bondi                                             1

Garlic                                             6 to 7 cloves

Red chilly                                      4 to 5

Grated coconut                            2 tbsp 

Oil                                                   1 tbsp


Finely chop the bondi.   Soak in water for 10 minutes.  Drain the excess the water.  Heat oil in kadai add crushed garlic fry till light brown, add chopped red chillies fry for a minute, add finely chopped bondi (Banana flower).  Sprinkle little water and close the lid cook till done, add grated coconut, keep for 2 to 3 minutes.  Bondi Kirpul ready to serve.


It was really the worst day of my life.  30th of Oct 2013 my Dad left us forever to the world of eternity.   My mom and Dad came to visit me on 15th Oct 2013 after one year  and on 21st Oct 2013 was his 60th Birthday.  We all celebrated his 60th Birthday at our home.  My brother and his wife also had come and we all were very happy.  But that happiness stayed only for next 8 days.  On the ninth day  he had an heart attack and left us at 9.45 in the morning.   Since then my life was not like before.  I could not concentrate on any work.  All the time the feeling  was lurking inside  that my Dad lost his life at my home.  Later I consoled myself thinking that, it must be the Destiny, might be pre-decided by fate.  I was lucky enough to feed him with his favourite recipes for that last 15 days he spent with me,  we were able to celebrate his 60th Birthday together.  His lose cannot be replaced but his blessings will be always with me.

 Life must go on, so I am again back with my passion, I am back with my Dad’s favourite recipes.


The hardest thing about you being gone isn't missing you so very much. It's noticing how different life is without you. I love you, even through the miles...

Tuesday 29 October 2013

Thori Gashi


Thori  (Thuvara)                                 1 cup

Grated coconut                                  1 cup   

Red chilly                                             10 to 15

Tamarind                                             small piece

Garlic                                                    6 to 8 flakes



Pressure cook thori for 3 to 4 whistles.

For masala 

Grind coconut, tamrind and fried red chilly into fine paste.

Add this paste to cooked thori put  salt and  boil it for   10 min.

Then heat oil in pan add crushed garlic fry till brown pour this on boiling curry. Close the lid.  Thori Gashi ready to serve.

Wednesday 23 October 2013

Rava Dosa

Rava dosa is an easy and quick breakfast.


Rava                                  1 cup

Rice flour                          ½ cup

Wheat flour                     ½ cup

Onion chopped               2 tbsp

Jeera                                  ½ tsp

Mustard seeds                 ¼ tsp

Curry leaves few

Chopped coriander leaves


Mix rice flour, wheat flour (normally use maida for this since I dnt like it, I use wheat flour), rava and water mix well prepare thin batter.  Keep aside for  15 min.

Heat oil in a pan add mustard seed, jeera, chopped onion fry for light pink,  then add chopped onion, green chilly, curry leaves fry for 2 min. pour this on batter, add chopped coriander leaves and mix well. Prepare thin crisp dosa from this batter. Serve with coconut chutney.





Ghee Roast

I learnt this from mother in law, actually she learnt this from her grandfather who was running a famous vegetarian hotel of that time. 

Rice                                        1cup

Udad dal                                ½

Tovar dal                               ¼ cup

Channa  dal                          ¼ cup

Moong dal                             ¼ cup

Methi seeds                          ½ tsp




Soak all the ingredients for 4 to 5 hour  then grind into fine paste.

Add salt mix well keep aside for 6 to 7 hour for fermentation.

Next day morning heat dosa  tawa and prepare thin and crispy dosas.  Serve with spicy coconut chutney. yummy yummy tummy full..:P

Saturday 19 October 2013

Missal pav

This is generally prepared with sprouted pulses, here I have used Moong(Green gram).  Pav  is a type of bread available in Goa and Maharastra.  We can use our normal bread instead of Pav.
Moong                                            1 cup
Onion                                             2 big
Garlic                                              3 to 4
Ginger                                            1 inch piece
Chilly powder                               1 tsp
Garam masala powder              ½ tsp
Jeera powder                              ½ tsp
Coriander powder                      1 tsp
Coconut grated                           1 tbsp      
Tomatoes                                     3
Coriander leaves
Mustard seeds                            1 tsp
Hing pinch   
Turmeric powder                      ¼ tsp
Green chilly                                 2 to 3
Pressure cook moong  for 3 whistles.  Drain extra water and keep aside.
Heat  oil in a pan add 1 chopped onion and  fry till light pink then add chopped ginger, garlic, green chilly  and grated coconut fry till coconut turn into brown. Then make fine paste of this.
Heat oil in another pan  put mustard seed and hing fry for a min.  Then add chopped onion when it turn light brown add turmeric powder, chilly powder, garam masala, coriander powder, jeera powder and salt fry for 2 min, then add chopped tomatoes fry for 3 to 4 min then add coconut paste and cooked moong.  Add little chopped coriander leaves.
Missal gravy is ready.
Method to serve this..pour curry in a bowl  add mixture, sev  etc, then garnish with chopped onion and curry leaves.
Eat this with roasted  bread or pav bun.

Puli koddel

This is a sweet and spicy curry.  I learnt this from my Sudha pachi in mulleria.  She  prepares this excellently.  Its my husband’s favourite dish and she never forgets to prepare this whenever we go there.  Since this is an No onion No Garlic dish this is prepared in our temples also.



Ash Gourde (Elavan)                --  1 kg cut into cubes

Grated coconut                         -- ½  coconut

Red chilly                                    --  9 to 10

Coriander seeds                        --  2 tsp

Hing                                             -- a pinch

Methi seeds                               --   ¼ tsp

Urad dal                                      --   2 tsp

Sesame seeds (white)              --  1 tbsp

Jaggery                                         --  2 lemon sized pieces

Curry leaves  few

Salt to taste

Coconut oil                                  --  2 tbsp



Pressure cook ash gourde with salt and jaggery for 2-3 whistles.  (Remember not to overcook).

For masala

Heat 1 ½ tbsp oil in kadai, add mustard seeds, methi seeds, urad dal, sesame seeds fry for a minute then add grated coconut.  When coconut becomes light brown add red chilly and fry till dark brown.  Then grind it to coarse paste.


Add this masala into the boiled vegetable and  boil for 5 to 10 minutes. Heat ½ tbsp oil in a frying pan add mustard seeds, pinch of hing and curry leaves.

Pour this on the boiling curry.  Puli koddel is ready to serve with steamed white rice.

Doodhi ani kobba upkari (pumpkin with sugar cane stir fry)

Pumpkin                                   ½ kg cut into cubes
Sugar cane                               ½ cup cut in to 1” long pieces
Green chilly                              3 to 4
Grated coconut                       2 tbsp
Grated jaggery                        2 tbsp
Hing                                           pinch
Mustard seeds                        ½ tsp
Coconut oil                              2 tsp
Salt to taste
In a pressure cooker heat oil, add hing and mustard seeds when it pops up add pumpkin and sugarcane and slit green chilly, salt and grated jaggery with ½ cup of water cook till 1 whistle.  When it cools add grated coconut and boil for 5 minutes.
Good combination with steamed rice or rotis.