Wednesday, 23 December 2009

Pan Fried Noodles


Vegetables(Frozen):Beans, cauliflower & carrot chopped 1 each,baby corn 5 (chopped long lenght),green peas 1 cup, capsicum 1(chopped) big onion 1 (chopped long length)spring onion 1cup(chopped)
Garlic 7-8 cloves(chopped)
pepper powder 2tsp
Red chilly flaks 2tsp
Tomato basil 1/2 cup
Roasted cumin powder 1 tsp
lemon juice 2tsp
vinegar 1tsp
Soya sauce 1 tsp
Oil to fry 5-6 tsp
Salt as per the taste
sugar or jaggery 1/4 tsp
Water 1 ltr

As I am using frozen vegetables I will cook all the vegetables(except capsicum and onions) in micro Owen for 5-6 Min's.and keep aside.
heat the oil in a pan add garlic,once it turned in to golden brown add capsicum,once it is half tender add onion stir properly 5-7 mins now add spring onion cumin powder chilly flacks tomato basil and pepper powder.again stir for 5 mins and add cooked vegetables, vinegar,soya sauce,lemon juice,salt,sugar(jaggery)and fry properly for 6-7 min.

While this vegetables getting fried in another pan boil the water with a pinch of salt and oil and add noodles(break the noodles properly before adding)now turn of the gas and keep the noodles for 7-8 mins.stir in between and check if the noodle is soft and tender empty the water from noodles completely and add to fried vegetables. Now mix well and fry this noodles with vegetables for 6-7 mins.

Transfer the noodles in to serving plate and garnish with coriander leaves....can have yummy noodles with tomato sauce...

Wednesday, 16 December 2009

Mango Dry Pickle

Raw Mango (big) 2
Red Chilly powder 1/2 cup
Musturd seeds 1 cup
Cumin seed 1/2 cup
Methi seed 2 tsp
salt 10 tsp
coconut oil or sunflower oil 1/2 cup
Hing 1/2 tsp(optional)
Cloves 5-6
How to Make:
Cut the mango in to 1" pieces add salt and mix well in a glass bowl.Cover the bowl and need to keep for 1 week,so that the mango will become tender and it will absorb the salt.
Fry cumin seeds ,musturd seed and cloves separately and make powder together in the blender.
In a frying pan heat oil and add methi seeds, fry till it becomes brown, now add mustard seed and hing ,when it sprinkle, turn of the heat.Keep the oil to cool down.
Once the oil is ready, add chilly powder and the powder which is in the blender to it, mix well.Now add the cut mango and mix properly.You need to fill this in a Glass bottle ,close with a lid and keep it for 5 to 6 days again.
Finally the mouth watering mango pickle is ready to use.......

Mulangi Parata/Radish stuffed Indian bread

Radish 2(grated)
Whole wheat flour 2cup
onion 1(finely chopped)
green chilly 2(finely chopped)
urad lentil 1tsp
Cumin seed 1tsp
Turmeric and mustered 1/2tsp each
cooking oil 1tsp
salt and sugar 1/2 tsp each



Heat the oil in a pan add urad lentil fry for 1mins then add cumin,turmeric and mustered, fry 1min then add grated radish(before adding just squeeze out the juice from radish fully,the juice can be used to knead the flour) salt & sugar fry for 5mins then turn of the heat.

In a mixing bowl knead the flour by adding water or radish juice and make soft dough( add a pinch of salt) keep this for 10mins.

Stuffing By SAndwiching Method:
Make equal portion balls in dough,take 1 ball divide in to 2 and roll 2 separate parata's(small in size).Now take one parata spread filling(approx 2tsp)by leaving some free space in the edge and over it with second parata on the top and seal the edge(press slightly,it will stick together).
Now sprinkle some dry flour on the board and roll stuffed parata gently in to big disc and put on a hot skillet.Cook both sides by applying little oil; repeat this for remaining dough also.
Serve Hot parata with curd and pickle..

Thursday, 3 December 2009

Bayngan Bartha/Egg Plant curry

Egg plant(big long purple coloured) 2
Onion 2 chopped
Tomato 2 chopped
Green chilly 2 chopped
coriander leave for garnishing
Ginger garlic paste 1 tsp
Garam masala powder 2 tsp
red chilly powder 1 tsp
oil 4 tsp
Urad dhal 2 tsp,mustard seed 1 tsp, turmeric powder 1/2 tsp

Salt to taste
Jaggary 1/2 tsp
lemon juice 1 tsp(optional)


Put the oil on the surface of the egg plant and roast properly on the burner(or you can keep in the oven for 15 mins also)and dip in cold water for 5 to 10 mins. Now take out from the water and peel of its skin by hand,cut in to small peaces and keep aside.

Now in a pan heat the oil and add urad dhal , when it becomes light brown,add mustard seed once crackle add green chilly,turmeric powder and chopped onion,when it is transparent,add ginger garlic paste and fry for a min.

Now add tomato,red chilly powder,garam masal, salt,lemon juice, Jaggery and fry for ten mins.

Now add egg plant chopped and mix it well,let this fry for another 5 mins.Now take of the pan from the heat,put this in a serving bowl and garnish with coriander leaves,,,,

We can have this with rooti,chapati and even with rice,,,

Tip:For extra taste you can greated or powdered coconut to it while serving...

Chilly Babycorn

Baby corn 10
Capsicum 2-3 (if you have different colour,then it looks nice)

Onion 1 chopped
garlic cloves 10(chopped)
self growing flour 1 cup
corn flour 1/2 cup
Oil for deep frying
1 tsp each of red chilly sauce, soya sauce,red chilly powder and vinegar
3 tsp for tomato sauce
salt to taste
Chopped coriander leaves for garnishing
water for mixing the flour

How to make:

Cut the baby corn in to 2" size pieces and capsicum in to 1" and keep aside. In a frying pan heat oil and add chopped garlic and onion,fry till onion turns in to light brown, now add capsicum fry for 5mins.

In a mixing bowl, add both the flour, red chilly powder,pinch of salt ,mix well.Now make batter by adding water.

Heat the oil in a frying pan and dip the baby corn in the batter,fry properly,keep aside. Once it is cool,add this to fried onion and capsicum.Turn on the heat,add salt fry for 5-6mins.Now add soya sauce,chilly sauce,vinegar and tomato sauce,stir for 4-5mins then turn of the heat..
Spicy Chilly baby corn is ready to serve..before serving garnish the dish with fresh coriander....

Thursday, 26 November 2009

Eggless sponge cake

Cooking Mirowave
2 1/2 cup Self growing flour
1 tsp baking soda
100 ml of Condenced milk
1 cup of water
1 cup of buter(melted)
Dry fruits(optional)
venilla essence 1 tsp(optional)
1/2 tine of coke(optional)

How to make:
In a mixing bowl add flour and baking soda,mix well.In another bowl add butter,water and condenced milk stir properly(so that all the three will be in same consistency),if you need vanilla flavour can add vanilla essence and also coke to this.Now slowly keep on add this and mix the flour and fold it properly, so that the air bubble will come and your cake will be more soft.
Take a micro oven proff cake pan, and put bit of oil on the surface and spricle a pinch of flour on it,Now pour the cake mixtre and sprerad properly. Keep it for about 3 to 4 mins,have a look in between if required.
Now the cake is ready, if you want to eat hot then,remove from the pan and cake eat. But if you want to put the cream on it then the cake should be cool down for about half an hour.....
I like to have hot and plain cake...! But if you like cake with iceing here we have a lovely cake..

Onion Dosa

Dosa batter 1 big bowl(check recipe for dosa batter in MASALA DOSA)
Onion 4-5 finely chopped
Green chilly 4-5(or if you don't like spice can use 1 capsicum) finely chopped
Chopped coriander 1/2 cup
10 Fresh curry leaves finely chopped (optional)
salt as per taste
cooking oil or Ghee 5tsp
Chutney powder 5tsp

In a mixing (big)bowl add all the above ingredients(except oil/ghee)and 1/2 cup of water,mix well .Then heat tava(pan used to prepare pancake) and make dosa,sprinkle 1/2 tsp of chutney powder on dosa and cover with lid.Once the bottom of the dosa turns in to brownish open the lid sprinkle ghee/oil on it and turn over the dosa and apply ghee/oil to cook other side.
The crispy spicy onion dosa is ready to eat...can be served with coconut chutney..

Green beans palya

Fresh chopped Green Beans 2 cup
Onion 1 (sliced)(optional)
Coconut oil/cooking oil 2tsp
Urad lentil 1/2 stp
Mustred 1/2 tsp
turmaric 1/2 tsp
Green chilly 2
curry leaves 6
Fresh grated coconut 1/2 cup
Salt to taste sugar 1/2 tsp
lemon juice 1 tsp
water 1cup


Heat the oil add urad lentil once it is golden brown add mustured, turmaric,curry leaves and green chilly saute for 2mins now add onion and fry till it turns light brown.If do niot need onion then direclty add green beans. Add 1/2 cup of water and cover with lid.Cook until the bean becoms tender.(or you can cook beans seprately in the cooker before adding to this)Saute in between and add water if requied. Once the beans is almost cooked add salt,sugar and lemon juice mix well, after 5mins turn of the heat. The Great grenn beans palya is ready to serve. Can garnish with coconut while serveing. This dish can be served with rice, or any kind of rooti's and chapati.

Like the same we can perpare also below palya(using the same method).

Ladies finger(Okra) Palya:

Beetrot Palya:

Wednesday, 25 November 2009

Tomato Rasam

Toor lentil 1 cup
Tomato 2-3(make 4-5 pieces each)
curry leaves 5-6
chopped coriander 3tsp
ramas powder 4tsp
turmeric 1tsp
mustered 1tsp
red chilly 2
coconut oil 3tsp
grated coconut 1/2 cup
chilly powder 2tsp(optional)
salt to taste and sugar 1/2 tsp
tamarind paste 1tsp

Add toor lentil,tomato,coriander leaves,3tsp of rasam powder & turmeric in a pressure cooker and cook by adding 3-4 cup of water and pour in a sauce pan,add salt sugar tamarind paste red chilly powder and turn on the heat boil for 10-12 mins then add grated coconut.

Heat the oil in a small pan add red chilly(cut in to 2-3 pieces) & curry leaves, fry for 5second then add mustered,after 3second turn of the heat ,pour this in to rasam. Now turn of the heat(of rasam).
The spicy rasam is ready to serve...this dish can be served with rice..

Tomato rice bath


Cooked rice 2 cup or 1 big bowl
Tomato 3
Onion 2
green chilly 2
Gram lentil 2tsp
Mustered seed 1tsp
turmeric 1/2 tsp
chilly powder 1tsp(optional for extra spice)
Coriander leaves(finely chopped) 1/4 cup
oil 4 tsp(cooking oil)
salt to taste
a pinch of sugar
lemon juice 2tsp

Heat oil in a big saucepan add gram lentil,once turns light brown,add mustered and green chilly,fry 1min,add turmeric and onion saute till it turns golden brown,and add tomato and fry till it becomes tender(not fry too much).Now add rice ,and on top sprinkle,salt,sugar,lemon juice,chilly power(if required) and mix well.Fry for 3-4 mins and serve hot.

Crushed wheat Upama

Crushed wheat 1cup
Onion 1(sliced)
Chopped Vegetable all together 2 cup(Green beans,carrot, cauli flower and broccoli,baby corn,Sweet corn)
Chopped Green chilly 2
Capsicum 1(diced)
Cooking oil 2 tsp
Urad Lentil ltsp
Cumin seed 1tsp
turmeric 1/2 tsp
Ground nut 2tsp
Coriander powder 1tsp
Lemon juice 1tsp
Mustered 1/2 tsp
Curry leaves 5-6(optional)
Garam masala 1tsp(optional)
salt to taste and 1/2 tsp of sugar.
Red chilly Flacks 1tsp
water 3-4cup

Fry the crushed wheat in a thick bottom pan till it turns golden brown and keep aside. in a pressure cooker heat the oil add urad lentil,fry till it turns light brown then add cumin seed,mustered,curry leaves fry for 10 second,then add green chilly and turmeric saute for 30 seconds,then add capsicum and onion fry until the onion turn to golden brown.Then add all the vegetables,ground nut,coriander powder,salt sugar,lemon juice,fried wheat,garam masala and mix well add water stir properly then cover with lid After approx 15mins(4-5 visils) turn of the heat.
Once the cooker is cool open the lid and sprinkle red chilly flacks and mix well...The hot crushed wheat Upama is ready to serve.......

Like the above using the same method you can prepare upama from Crushed corn......

Crushed corn upama..

Monday, 23 November 2009

Fried Rice

For 2 person
Basumati rice 2 cups
water 4 cups
butter 2 tsp
Oil 1/2 cup
ginger garlic paste 1 tsp
green chilly sauce 1 tsp
pepper power 1 tsp
vinegar(white)2 tsp
aginomoto 1 tsp
spring onion 5-6(chopped)
Corionder leaves for garnishing
salt to taste
lemon juice 1 tsp (optional)
vegetables(all chopped):
1 big onion, 1 big Capsicum, i cup cauliflower,1 cup green beans,1/2 cup carrot,1/2 cup peas (fresh frozen)

keep a medium sized pan on heat and add oil.add onion and capsicum fry till the onion becomes transparent.then add ginger garlic paste, green chilly sauce and spring onion,fry for 5 mins. put all the vegetable in a bowl(microwave) and add little water and cook in micro oven for 8 mins.once the ginger garlic paste is fried properly now add this vegetable and stir properly.Now add vinegar,aginomoto, salt pepper powder and add the cooked rice mix it well keep on medium heat for 5 mins and take out from the heat.
Put the rice in a serving bowl and garnish with corionder leaves.The hot spicy fired rice is ready to serve now..........
Tips to prepare basumati rice:
Soke the basumati rice in 3 cup water for 15 to 20 mins,and empty the water,keep a pan on high heat add butter and rice,fry for 5 mins and add 2 cups of water lemon juice (if you need), let the rice cook for 5 mins then simmer the hear for 15 mins.cover the bottom with tight lid.then switch the heat and keep it for 10 mins.

Sunday, 22 November 2009

Boiled Rice Roti

Boiled rice 2cup
Salt 1tsp
rice flour 1cup(approx)
whole wheat flour 2-3tsp
water to grind the rice


Soak the rice overnight. Grind the soaked rice in a blender by adding water. The batter should be smooth. Transfer this batter in to thick bottom pan , add salt and turn on the heat.Keep on stir until the batter will become like a dough(till all the water will be absorbed) .Turn of the heat and let it become cool. Then knead it to make dough by adding rice flour& wheat.(whole wheat flour will make easy to roll on the rooti.)
Now divide in to equal portions and make balls, roll it on using dry rice flour.

Heat Tava(which is used to make pancake) and cook both side of the rooti properly and put it on serving plate...

This rooti can be served with any side dish or chutney..

Wednesday, 18 November 2009

Mixed vegetable Curry


Mixed vegetables any kind which you like( Potato, carrot,Cauliflower,broccoli,Drumstick)
Onion+capsicum+tomato 1 each
Garlic cloves 5(finely chopped)
Turmeric 1/2 tsp
cooking oil 2tsp
salt as per taste and sugar 1/2 tsp
For masala:
Fresh grated coconut 2cup
Garam masala 2tsp
Coriander seed
mustered 1/2 tsp
Dry Redchilly 5(or as per spice)or you can use green chilly also.
sesame 1tsp
tamarind paste 1/2 tsp
water 2glass approx


Steam all the vegetable in a steamer or in a pan by adding water.Fry all the masala items(except coconut,garam masala and tamarind paste)grind in a blender and make smooth paste. Heat the oil in a pan add garlic fry for 2mins then add capsicum + onion fry till onion turns golden brown.Then add tomato fry for 2mins then add coconut masal paste fry for 5mins(add little water if needed). Now add all the steamed vegetable,salt sugar and water to this(add less water if you need the thick curry) and boil for 10mins in medium heat ,then turn of the gas....

Mixed vegetable curry is ready to serve..this dish can be served with rice or any kind of rooti..

Like the same above masala and method you can prepare sweet potato curry...

Sweet potato curry

ಹೆಸರುಬೇಳೆ Dhal/Moong Lentil curry

Moong Lentil 1cup
Tomato 1 chopped
onion 1 sliced
cumin seed 2tsp
Turmeric 1/2tsp
red chilly flacks 1tsp
curry leaves 6-7
mustered 1ts
cooking oil 3tsp
garlic cloves 5(chopped)
gignger finely chopped 1tsp
coriander powder 1tsp
chilly powder 1/2 tsp(optional)
salt to taste & sugar 1/2 tsp
lemon juice 2tsp

Cook the lentil by adding 3-4 cup of water & 1tsp of cumin seed, mean time heat oil in another pan add garlic fry till it turns Golden brown then add cumin seed,fry for 30 second add mustered,turmeric,curry leaves and saute for a while then add chopped ginger & onion fry till onion turns light brown then add tomato,coriander powder, chilly flacks fry once the tomato is tender add cooked lentil, salt sugar lemon juice and stir,add chilly powder if needed(for more spice) .Every thing should be mixed well add little water if required(water should be added as per the requirement,if you need thick dhal then add less water,otherwise add more).Boil for about 10 mins then turn of the heat.
Dhal is ready to serve...this dish can be served with rice or with any kind of rooti,chapati,dosa and even with idly.

ಹೆಸರುಕಾಳು Curry/Moong Beans curry

Green Moong beans 1 cup
Onion 1 sliced
Capsicum 1 chopped
tomato 1 chopped
grated coconut 1cup
Coriander seed 1tsp
garlic 2 cloves
cooking oil 2tsp
sesame 1tsp
red chilly 5-6(or as per taste)
curry leaves 5-6
tamarind paste 1/2tsp
turmeric 1/2 tsp
salt to taste & 1/2 tsp sugar

Soak the moong beans overnight and cook in the pressure cooker(it should not be too soft).Heat 1/2 tsp of oil in a small pan add coriander seed and red chilly fry 1min,add sesame and turn of the heat.In a blender add this and also add grated coconut,tamarind paste make smooth paste.Heat rest oil ,mash the garlic and add,fry for 30second,then add capsicum,onion,fry till onion turns to golden brown then add tomato saute after 2mins add coconut paste and cooked moong beans,sugar,and salt, stir properly boil the curry for 10-12 mins then turn of the heat.

The curry is ready to serve...This dish can be served with Rooti,chapati,dosa or with idly...

Tuesday, 17 November 2009

ಜೋಳದ Rooti/Juwar flour Indian bread

Ingredients:(4-5 rooti)
Juwar flour 1cup
2tsp of wheat flour(optional)
Water 1/2 cup(approx)
salt 1/2 tsp

Heat the water in a pan.In mixing bowel add all dry ingredients and make well in between,once the bubble comes out from the the water turn of the heat and pour the water in the flour and mix well using fingers to make dough.Divide them in to equal balls and roll it on carefully,with out breaking the edges use dry flour for rolling (otherwise the dough will stick)
Heat the tava(which is used to prepare pancake) & gently put this rooti,take white cloth dip in water and spread on rooti after 30 second turn the other side and use the method.Like this cook the rooti both the side properly.The rooti may puffy if the flour is fresh and pure. Otherwise put the rooti on serving plate..

Serve the rooti hot with fresh butter..or with curry...

ಸೇಮಿಯ Kheer

a>Ingredients:(2 person)
1 cup semiya(Vermiselly)
1/2 ltr milk(boiled)
1 1/4 cup sugar
1 cup water
1/2 cup dry fruits(Cashew nut,almonds,and dry grape)
1/2 tsp Cardamom powder
2-3 cloves of saffron(optional)
1 tsp Ghee
2-3 tsp Custrod powder(Vanilla)(optional)
How to make:
Fry the vermiselly by adding ghee in a pan till it becomes light brown.Add boiled milk and cook in low flame.5-10 mins .Add the saffron in a bowl and add 2-3 tsp of milk and keep aside.Fry the dry fruit in 1/2 tsp of ghee till it becomes light brown.
(If u want to add custord powder ,then put little water to power and add now to kheer)

Once the vermiselly is cooked add sugar and cardamom power, stir it properly.Add little bit of water if is too thick.Then stir for 2-3 mins and take out from the heat.

Now garnish the kheer with saffron and dry fruits.And serve the hot kheer.

Masala Dosa

For Dosa:
Urad lentil 1 cup
Rice 2 cup
Methi (Fenugreek)seed 1tsp
split Gram lentil 2tsp
salt to taste(around 1 1/2 tsp)
Oil or ghee 5tsp
Chutney powder 5-6 tsp(to know more about chutney powder check the recipe of CHUTNEY POWDER)

For Masala:

3-4 Potato (Boiled and peeled)
4-5 Onion (Vertical slices)
5-6 Green chilly(or as per taste)(chopped)
Curry leaves 6-7
Chopped Coriander leaves 2tsp(optional)
Split gram lentil 2tsp
Oil 2tsp
Mustard seed 1tsp
Turmeric 1/2 tsp
salt to taste
gharm masala 1tsp(optional)
lemon juice 1tsp
sugar 1/2 tsp

Soak the above ingredients(which is mentioned under heading dosa)(except salt) for about 7-8 hours or overnight blend and make batter,keep this in a room temperature overnight(cover the bottom with a lid). Then add the salt and mix well(If required add water while mixing).Now the batter is ready.

Mash the potato roughly in to lumps with hand or cut in to 1/2" cubes.Heat the oil in a pan add spilt gram lentil,fry 2mins,then add mustered once it start splutters add green chilly and curry leaves,after 2mins add turmeric and saute,then add onion,stir until onion turns brownish,then add mashed potatoand mix well.Finally add salt,sugar,lemon juice and garam masala powder,chopped corionder and mix properly.turn of the heat after 2mins...the masala is also ready.

To prepare Masala Dosa:
Heat the pan(which is used to make pan cake)use medium heat and rub the cooking oil in to pan to grease(by useing spoon or paper towel).Fill the ladle with 3/4 of dosa batter and gently pour onto the center of the pan,and spread clock wise roughly about 8" diameter,sprinkle 1/2 tsp of chutney powder on top of the dosa and cover with lid for 2-3 mins. Once the bottom of the dosa turns slight brownish open the lid and drizzle oil(or ghee can be used for more taste) around the dosa,spread the masala on the middle of the dosa.Now fold the dosa sandwiching the potato masala in the middle......And then the spicy masala dosa is ready to serve,,or to eat...can be served with coconut chutney..

Avalakki Poha/Beaten Rice snack

Serves up to 4 person
cup beaten rice(medium)
1 big Onion(sliced)
1big chopped tomato
2green chilly chopped
1/2 cup Peanuts
Urad Lentil 1tsp
1/2 tsp Mustered seed
1/2 tsp Turmeric
Curry leaves 5-6
Grated coconut 1/2 cup
vegetables: 1/2 cups of each carrot,green beans,broccoli cauliflower fresh frozen peas
Garam masala(optional)
Oil 2-3 tsp
Sugar 1tsp
lemon juice 1-2tsp
salt to taste

Heat the Oil in a thick bottom pan add peanut,urad lentil fry till it turns to golden brown then add mustered,turmeric,curry leaves,green chilly fry for 2mins,then add onion fry till it turns in to golden brown,now add all the vegetables(before adding if you steam the vegetables it will be easy and time saving)fry for 5mins once all the vegetables cooked properly add salt,sugar,lemon juice,garam masal(optional)and mix well.
In a pan add beaten rice pour water and drains out the water completely,now add this to fried vegetables and mix properly,after 5mins turn of the heat..
Now the Avalakki Poha is ready to eat. Garnish with grated coconut before serving..

Monday, 16 November 2009

ಬಾಳೆಕಾಯಿ poodi?Raw banana snack


rice flour 1/2 cup

ginger garlic paste 1 tsp Om 2 tsp

red chilly powder 2 tsp

salt 1 tsp

baking soda 1/4tsp

lemon juice 1 tsp

water(as per requirement)

oil for deep frying

How to make poodi:

peel off the skin of raw banana put some coconut oil on it and make thin slice and keep aside. Put the frying pan on medium heat and add oil.

Add ginger garlic paste om salt lemon juice red chilly power and baking soda in a mixing bowl and mix it well. Now add rice flour and gram flour and mix with water.The batter should be like idly batter.then add 1 tsp of hot oil to the batter and mix well.

By now the oil should be hot to fry the poodi.Now dip your banana slice in the batter and dip in the frying pan.

Poodi should be fried both the side properly(should turn in to light brown). Then take out the poodi from oil and put on the tissue paper till the oil goes off.

Now serve the banana poodi with tomato sauce or a plane one...


a> Ingredients:
Green chilly(big) 10
Gram flour 3 cups
Rice flour 3/4 cup
salt 1 tsp(or as per taste)
Baking soda 1/2 tsp
Red chilly powder(optional) 1 tsp
Turmeric powder 1 tsp
Lemon juice 1 tsp(optional)
Oil for deep frying

How to make:

Take green chillies and cut in the middle of it(but don't make 2 peaces) till top and put a pinch of salt water on it and keep aside.

And keep frying pan on heat and put oil for deep frying. By the time the oil get ready,In a mixing bowl add both the flour ,chilly powder, turmeric power baking soda and salt.Mix it well. Now add water and lemon juice, again mix well.the batter should be thick.

Now the oil is ready for frying.dip the chillies in the batter properly and put in the oil.Fry chillies till that becomes light brown on medium heat.Now take out the chillies from oil and put on tissue for 5 mis.

Now the mirchi is ready to serve with chutney or sauce.

ಅವಲಕ್ಕಿ Chuduva/Beaten rice snack


Beaten rice 250gm
Pea nuts 1cup
Gram Lentil 2tsp
Cumin seed 1tsp
Mustered 1tsp
Turmeric 1tsp
Cooking Oil or coconut oil 6tsp
Coriander powder 1tap
chilly powder 1tsp(or as per taste)
salt 1tsp(or as per taste
Icing sugar 2tsp
Dry mango powder 1/2 tsp
Dry coconut (grated) 1/2 cup
Curry leaves 6-7
Red chilly 2


In a big pan fry the beaten rice for about 6-7 mins and keep aside. Heat another pan fry peanut till the skin comes off and let to become cool.Skins of them by mashing in hand.
Heat the oil in a big pan, add gram lentil and peanuts,fry for 2-3mins then add cumin,mustered,curry leaves and red chilly fry for 1min then add turmeric and dry grated coconut saute,then add salt,sugar,dry mango powder,coriander powder,chilly powder and mix well,finally add beaten rice and mix with masala properly.After 2mins turns off the heat, and let it become cool.Then store in a air tight jar.You can store this avalakki for 2-3months and can be served as snack with tea or coffee.
Avalakki Chuduva is ready to serve....

Friday, 13 November 2009

ಹೀರೆಕಾಯಿ gojju

Heere kai 1 unskined and diced
green chilly 3 or Dry Red chilly 4
Fresh grated coconut 1cup
Sesame 1tsp
coconut oil 1tsp
mustered seed 1/2 tsp
Hing a pinch
salt to taste
Jaggery 1 tsp(optional)
tamarind paste 1/2tsp

Take a pan add diced heere kai add 1/2 cup of water and jaggary cook till it become tender.In another pan heat 1/4 tsp of coconut oil add chilly and sesame fry for 2 mins.and add this to a blender also add cooked heere kai,tamarind paste salt and coconut and blend.The paste should not be very smooth.Now transfer this to a serving bowl.
Heat rest of the oil add mustered ,once it crackles add hind,turn of the heat and dip this in to Heere kai gooju before serving.....
This dish can be served mainly with rice..or also can be used as chutney and serve with all kind of rooti, dosa,chapati and even with idli....

Friday, 6 November 2009

Vegetable Pasta

For 4 person
1 pack Past(of any shape)(400gm)
1/2 cup of Sweet corn(frozen)
1/2 cup of each beans,carrot & Broccoli(chopped)
1 cup of Capsicum(diced)
1 cup of Onion(sliced)
1cup of tomato(chopped)
1/4 of tomato puree
1/2 cup of pasta sauce(any flavoured)
1 tsp of each ginger garlic paste
1 tsp of red chilly Flacks
1 tsp of chilly sauce(for extra spice)(optional)
6 tsp of oil
1 tsp of lemon juice
Salt to taste
1 liter of water to boil Pasta

Take pan and boil the water,add pasta and cook as per the direction given in the pack.Drains off the water,run under cold water if needed.add a pinch of salt and mix well keep aside. Cook all the vegetable (except onion,tomato and capsicum)in microwave for 10 to 12 mins,or you can steam the vegetables in steamer or just in a pan.
Heat oil add capsicum, fry for 2mins then add onion fry till it turns golden brown,then add ginger garlic paste,saute after 30 second add tomato, fry for 3-4 mins,now add all the vegetable,salt,lemon juice,chilly sauce and tomato puree,saute nicely so that everything will mix well.After 2mins add pasta, pasta sauce and chilly flack.Now again mix every thing properly cook for 5 mins in medium flame then turn of the heat......

The vegetable pasta is ready to eat.....