Sunday 29 March 2015


Two days ago I called my dad’s sister Sarojini Akka in Mangalore, we talked mainly about my school  summer vacation when all the family members assembled at our ancestral house at Badiadka and my grand mom preparing different varieties of dishes, seasonal foods, curries using raw mangoes etc.     My grand mom was very fond of fish and she liked clams very much.  Whenever we got clams she insisted to prepare Khubbe Umman (kakka curry in Konkani style).   I too liked it very much and I did not have the recipe with me and I got the same from My sarojini akka.  I could not control my temptation so I went to the fish market and bought it myself and prepared the curry.
1.     Kubbo/clams/kakka                                           ½kg
2.     Malabar Cucumber/vellarikka                 1 medium
3.     Drumstick /muringa                                   1 or 2
4.     Raw mango                                                  1 no’s
5.     Grated coconut                                           1 cup
6.     Red chillies                                                   10 to 15
7.     Hing powder(asafoetida)                          ½ tsp
8.     Coconut oil                                                  1 or 2 tsp
9.      Salt to taste


·       Wash the clams 3 to 4 times in clean water
·       Add little water and boil for 5 to 10 minutes so that the shells of the clams open
·       Let it cool for some time.
·       Remove the flesh from the shell and keep aside  ( you can keep some clams with shell because it gives a nice aroma and flavour to the dish).
·       Chop cucumber, mango and drumstick into big pieces and boil this with the clams for 5 to 10 minutes till all this gets cooked well.
·       For masala grind grated coconut and red chillies into fine paste.
·       Add this paste with cooked clams and vegetable, add hing  powder dispersed in 2 to 3 tsp water and  add salt and boil for  5 to 10 minutes.
·       Switch off the gas then pour coconut oil  in the curry. 

Thursday 19 March 2015

Sprouted moong and oats tikki

Exams will be over soon and summer vacation is going to start within a few days and kids will be at home for next two months.  They get bored and get hungry  very often and they tend to  run after bakery items which is not at good for health.  So I thought of preparing something new with the common things available at home. Sprouted moong is very protein rich and oats is fibre rich and combination of both is even more beneficial to health.  I prepared tikki with this and My son loved it very much.   I am very sure that your kids also will love this….
Sprouted moong                            1 cup
Oats                                                  ½ cup
Finely chopped onion                   1 medium
Chat masala                                    1 tsp
Red chilli powder                           1 tsp
Pepper powder                              ½ tsp
Jeera powder                                  ½ tsp
Garam masala                                 ½ tsp
Chopped coriander leaves            1 tbsp
Salt to taste
Oil for shallow frying

Steam sprouted moong for 5 to 10 min. Let it cool for some time.
Take this into one bowl  mash it nicely then add oats, onion, coriander leaves, garam masala, chilli powder, chat masala, jeera powder, pepper powder and salt mix well.
Keep aside for 5 min. Then prepare equal size balls from it.
Press it and prepare tikkis.
Grease oil in frying pan keep tikki  fry till brown then turn again add little oil fry another side too. Sprouted moong and oats tikki ready to serve with green chutney.
It can be served with chutney and ketchup or can be eaten as Dahi tikki chat.

Kubbe sukka(marvai/clams/kakka- sukka)

After a long time I got  clams.  I loved clams because it is rich in iron and very tasty and many dishes can be prepared with this.  Last vacation when I went to Mangalore my cousin’s wife Vinuthakka prepared this and it was very tasty too.  It was little different from the sukka I used to prepare.  For a change I thought I will try her recipe.
Kubbo/clams                                        ½ kg
Red chilly                                              10 to 15
Grated coconut                                    1 cup
Onion                                                     2
Garlic                                                     4 to 6  flakes
Mustard seeds                                     ½ tsp
Methi/fenugreek seeds                     ¼ tsp
Coriander seeds                                   2 tsp
Jeera                                                       1 tsp
Tamarind                                               small piece
Curry leaves few
Oil for cooking
Salt to taste

Wash clams 5 to 10 times with clean water.
Then add little water and boil it for 5 to 10 min so shells
Get open.
Let it cook for sometimes. After sometime clean it and keep aside.
Heat 1 tsp of oil add mustard seeds,  coriander seeds, methi seeds fry for a min, then add 1 chopped onion, garlic and red chilly fry till nice aroma comes. Then grind with tamarind into fine paste.
Add this paste to   cleaned clams and cook  for 5 to 10 min.
Coarsely grind grated coconut with jeera. Add this to boiling clams mix well add few curry leaves  cook  in low flame till it becomes dry.
Heat oil in seasoning pan add finely chopped 1 onion fry till dark brown our this on dried curry mix well.
Serve with rice, roti, chapathi or neer dosa. 

Kele bajjo/Raw banana fry

Raw banana                            2 or 3
Gram flour                              ½ cup
Chilly powder                         1 tsp
Jeera                                         ¼ tsp
Rice flour                                  2 tbsp
Hing powder                            ¼ tsp
Salt to taste
Oil for frying

Peel skin of banana make thin slices and keep aside.
Take one bowl add gram flour, rice flour, red chilly powder, hing, jeera ,salt and little water mix well and prepare batter without any lumps.
Heat oil in kadai,  dip sliced banana into batter and deep fry them.
Hot hot bajjo ready enjoy with hot coffee.


Wednesday 18 March 2015

Bondi /banana flower gojju

I love chutneys   and gojju.  This bondi gojju I  learnt   from my FB friend Archana Kamath Prabhu. This gojju is her own experiment, when I saw it in her blog   I felt very much tempted   so I thought of trying it at once. This recipe is very new to me and I   tried it for the   first time we all loved it so much.
Banana flower/bondi  chopped                1 cup
Black sesame seeds                                     1 tsp
Urad dal                                                          2 tsp
Hing                                                                 1  pinch
Grated coconut                                             2 tbsp
Tamarind (puli)                                             1 marble size
Jaggery                                                            2 to 3 tsp
Red chilly                                                        4 to 5
Curry leaves few
Mustard seeds                                               ½ tsp
Oil                                                                     1 tsp
Salt to taste

Finely Chop banana flower and soak it in water for 30 min.
Strain water. Add this to one vessel add  little fresh water, salt, and jaggery boil it for 5 min.
Heat little oil, fry urad dal, sesame seeds, red chilly and hing for few sec then grind it with grated coconut and tamarind into fine paste. Add this paste to boiled banana flower and mix well, again boil it for 5 min. Season with mustard seeds and curry leaves. Enjoy your lip smacking bondi gojju with rice.

Left over upma cutlet

I like Upma very much but my hubby and son don’t like it that much.   I rarely prepare upma but last week when I prepared it almost 1 cup of Upma was left out.  Very hardly they have it for breakfast but they used to show weird face when it was again kept for evening tea.   So I thought of trying something different and tasty out of it.

Here it is……and both of them gulped it within a minute without knowing what it was made of…..
Left over Upma                                        1 cup
Bread slices                                               3 to 4
Red chilly powder                                    2 tsp
Onion chopped                                         1
Coriander leaves little
Corn flour                                                   2 tsp
Garam masala powder                            ½ tsp
Pav bhaji masala                                       1 tsp
Jeera powder                                             ½ tsp
Coriander powder                                     ½ tsp
Turmeric powder                                       ¼ tsp
Salt to taste.
Oil for shallow frying
Take one bowl add left over upma.
Add broken crumbled bread in upma. Add corn flour, salt, jeera powder, turmeric powder, chill powder, garam masala,  pav bhaji masala coriander powder.
Mix it well and prepare a dough.
Divide it into 6 portions. Prepare cutlets  in the  shape u like.
Take a pan add 1 tbsp of oil keep cutlets cook on medium flame. When one side becomes brown flip it to another side add little oil fry till brown. When both sides are brown assume that it’s done.
Serve with green chutney or tomato ketch up.

Minty moru curry (butter milk curry)


Mint leaves                                hand full
Curd                                             1 cup
Green chilly                                3 to 4
Red chilly                                    ¼ tsp
Turmeric                                     pinch
Grated coconut                         2 tbsp
Dried Curd chilly                      3 to 4

Beat or churn curd and keep aside.
Grind grated coconut, salt, green chilly, mint leaves into fine paste. Add this to beaten  curd and mix well.  Heat oil in pan add dried curd chilly, red chilly powder and pinch of haldi powder. Then add curd mix and  boil it for few sec . Tasty minty moru curry ready to serve with rice.


Wednesday 4 March 2015

Bangbal kele podi /raw banana fritters

Bangbal kela in Konkani means “sodari Kaya/thenali kaya” in Malayalam.  It is a raw banana used for making fritters, upperi and curry.

Banana                                  2 to 3
Chilly powder                      2 to 3 tsp
Hing powder                        ¼ tsp powder
Rice flour                              ¼ cup
Salt to taste
Oil  for frying
Peel skin of banana then thin slice them.
In a bowl add chilly powder, salt, hing powder and little water mix well, prepare thick paste.
Then coat this paste to banana slices keep aside for 5 min. Then roll this masala coated banana slice into rice flour.  Tap  to remove the extra flour on it.
Heat oil in kadai deep fry them both side till crisp.
Serve hot as snack or side dish for rice.

Bondi ambado/banana flower vada

Bondi/banana flower                 1 cup finely chopped
Onion                                             1
Grated coconut                            1 tbsp
Toovar dal                                     ¼ cup
Rice                                                 ½ cup
Red chilly                                       6 to 7
Oil for  deep frying.


Soak  white rice and Toovar dal  in water for 1 hour.
Wash soaked dal and rice remove excess water.   Red chilly, salt, grated coconut  and rice dal mix grind this without adding water into coarse paste.
Take this into bowl add finely chopped bondi/ banana flower, little water and chopped onion mix well.
 Dip hand in water then make lemon size ball from this mix flatten them and keep aside.

Heat oil in kadai  add one by one balls into oil fry them till crisp.

Gothambu Rava/wheat rava adai

I learnt this recipe from one of my blogger friend Archana.  Thanks Archana for this wonderful recipe.   I usually make adai using rice so this was the first time trying it out with ghodumai/gothambu rava. It tasted great.    Fabulous nutritious dosa recipe ...tooo gud.
 Broken wheat                     -     1 cup
 Toor dal                                     ½ cup
 Urad dal                                     1 tbsp
Moong dal                                   2 tbsp
Chana dal                                    2 tbsp
Methi seeds                                 ½ tsp
Asafoetida                                   ¼ tsp
Turmeric powder                       ½ tsp
Shallots                                       4 no’s
Red chillies                                  3
Green chillies                              2
Pepper corns                               6-8
Jeera (cumin)                             ½ tsp
Onion(optional)                     -    2 medium size finely chopped
Coriander leaves                    -    1 tbsp
Salt to taste
Oil for greasing
·       Wash and soak all the dal and methi seeds together for 4-5 hrs.
·       Clean and soak wheat rava for ½ hours.
·       After 3-4 hours grind the dal, green chilli, red chilli, peppercorn, jeera, turmeric, asafoetida, shallots and salt to a coarse batter.
·       Strain the water from wheat rava and add this to the batter and grind it for about 1 -2 seconds.
·       Then  put this batter in a bowl and add chopped onion and coriander leaves and mix  well.
·       Heat tawa and grease it with oil.
·       Pour batter in the middle and spread evenly
·       Cook it on medium flame till light brown.
·       Turn of the dosa and cook till fried.
·       Serve hot with any chutney of your choice

Note: This dosa will be thick and coarse in texture