Tuesday 4 September 2018


Simple and yummy recipe learnt from Usha bhat

Cabbage                                               - 1 cup finely chopped
Beans                                                    -  ½ cup, finely chopped
Grated coconut                                   -  ½ cup
Green chilly                                          -  5-6
Turmeric                                               -  ½ tsp
Mustard seeds                                     -   1 tsp
Methi seeds                                         -   ¼ tsp
Salt to taste
Oil for seasoning (preferably coconut oil)


Heat oil in kadai, splutter mustard seeds, urad dal and methi seeds fry till light brown then add chopped vegetable, add salt and sprinkle little water.  Cover and cook in low flame.  Grind green chilly, coconut, turmeric into coarse paste adding just few drops of water.  Add this masala to cooked veggies mix well and cook for another 5-10 minutes till its dry.   Serve as side dish with rice.

Tips:- this can be prepared with only cabbage also.


One of the finger licking delicacies of “Namma Kudla” (Mangalore).   Its spicy and tangy dish which goes well with Neer dosa, sannas and boiled rice.


Squid                                      --    ½ kg cut into circles
Turmeric powder                 --     ¼ tsp
Dry red chilly                        --      8 to 10
Coriander seeds                   --      2 tsp
Pepper corns                        --      5  -  6
Cumin seeds                         --      ½  tsp
Fenugreek seeds                  --      ¼ tsp
Onion                                     --      one medium sized sliced
Tamarind                               --     one lemon size
Garlic cloves                         --      6  - 7
Oil for cooking
Curry leaves few

Dry roast the red chillies, keep aside.  In the same pan dry roast remaining spices—coriander seeds, fenugreek seeds, pepper corns.  Then grind this with roasted red chilly, turmeric powder, garlic and tamarind into fine paste.   Heat oil in a pan add sliced onion, fry till light brown, add curry leaves and grounded masala.  Add little water (according to the required consistency) and cut and cleaned squid, cook in a low flame for 5 to 10 minutes.

Sunday 2 September 2018


This is a traditional Maharastrian dish, which is very aromatic and flavourful. This  can be used with vada pav, sandwiches, toasts as spread and  as side dish for dosa, meals etc. 



  1. Peanuts                       -- 1 cup
  2. Red Chilly                    --  10 to 15
  3. Garlic Flakes               --   10 to 15
  4. Jeera(Cumin seeds)   --   ½ tsp
  5. Tamarind                     --    1 small piece
  6. Salt to taste
  7. Oil                               --    ¼ tsp


Dry roast  the peanuts, then remove the skin, keep aside. Add oil in a kadai, fry garlic for a while, then add jeera, fry for a second, then add red chilly and fry till you get a nice aroma. In a mixer grinder, add all the fried items, salt and tamarind and grind it into coarse powder.