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.
or 2 nos
Grated coconut½ cup
Green chilly5 to 6
Mustard seeds½ tsp
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.
Chilly flakes- 1 tsp
Garlic-4 to 6 flakes
Pepper powder-½ tsp
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
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
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
Salt to taste
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.
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 Englishand 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 15if 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.
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. Reallytasty. Thanks mai for good recipe.
Thin pohvu(beaten rice flakes)1 cup
Grated coconut1 cup
Coriander seeds3 tsp
Hing powder¼ tsp
Red chilly4 to 5
Salt to taste
Dry roast coriander seeds, red
chilly, salt and hing powder fry till nice aroma comes, let it cool for
Then powder it with 1 tbsp of grated coconut(do not
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.
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 yearand 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 dayhe 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 feelingwas lurking insidethat 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...