Saturday, April 30, 2016

Mango Juice with Sabja seeds

 Mango Juice with Sabja seeds
  • Ripe Mangoes- 2 ( i used Alphonso mango ) 
  •  Sabja seeds/ sweet basil seeds ..1 tblsp 
  • Water- 3  glass ( as per the consistency )
  • Sugar - as needed for sweetness .


Wash the sabja seeds n soak it in enough water for about 1/2 an hour ..they will swell on its own . 

Wash, peel n chop the mangoes into pieces . 

Blend it with sugar n water  . Remove add the swollen sabja seeds , mix well . 

Serve chilled . 

Monday, April 25, 2016

Tendle Paana /Ivy Gourd Leaves Thambali

Tendle Paana /Ivy Gourd Leaves Thambali

  • Tendle Paana /Ivy Gourd Leaves ..1 cup
  • Ghee..1 tsp
  • Cumin Seeds..1/2 tsp
  • Green Chilly ..1 
  • Grated coconut..2 tsp
  • Curds ..1 cup
  • Salt to taste

Wash n dry the ivy gourd leaves . chop it . Chop green chilly .

Churn the curds .

In a pan melt ghee, crackle cumin seeds , add chopped green chilly n chopped ivy gourd leaves n saute till it Wilt's .Cool grind it with salt n grated coconut to a paste . Remove it in a bowl n add churned curds . 

Sunday, April 24, 2016

Huli Avalakki ( Tangy Phova )

Huli Avalakki ( Tangy Phova )

  • Thick Phova ..2 cup's
  • Tamarind...lemon size
  • Jaggery marble size..2

To grind

  • Grated coconut... 1/2 cup
  • Mustard seeds.1/2 tsp
  • Cumin seeds..1 tsp
  • Dry red chilly ..4
  • Salt to taste 


  • Oil ..2 tsp
  • Mustard seeds..1/2 tsp
  • Urid dhal..1 tsp
  • Groundnuts..2 tsp
  • Curry leaves..1 sprig

Wash n soak thick phova in just enough water for about 10 mts ... dont add much water as it will become mushy ..see to it that each grain  is separate n soft but not mushy when touched . 

Soak tamarind n jaggery in very little water for about 20 mts , let the jaggery dissolve . squeeze well the tamarind n discard the residue ..keep aside the tamarind extract jaggery water . 

Grind grated coconut , mustard seeds, cumin seeds , dry red chilly n salt to a fine powder without adding water . 

Add the ground masala to the tamarind jaggery water , mix well .. add the soaked phova n mix well again . 

In a pan add oil, splutter mustard seeds, roast urid dhal, groundnuts n curry leaves n pour this over the phova mix ... eat immediately . 

Amla Murabba ( Gooseberry Jam ) ..Version 1 Adding Jaggery

Amla Murabba (  Gooseberry Jam ) Version 1 Adding Jaggery 

  • Gooseberry/Amla .. 10 big sized 
  • Jaggery crushed ..1 cup 
  • Water..1 cup 
  • Green Cardamom with pods..4 

Wash , wipe n grate the amla's . 

Remove the skin of the Cardamom pods n powder it fine with rolling pin .. 

In a heavy bottomed kadai add water n melt Jaggery , then add the grated amla's n on sim flame cook well for about 15 to 20 mts ..stirring in between so that it wont get burnt . Switch off once it becomes thick and then add cardamom powder ..stir well n when cool store in air tight glass container  . 

Serve with bread/pooris/ rotis/phulkas or even dosa . 

Tuesday, April 19, 2016

Chilled Mixed Fresh fruit custard tossed with Dry fruits , coloured tutti frutti n topped with cherry .

Chilled Mixed Fresh fruit custard tossed with Dry frutti , coloured tutti fruity n topped with cherry.

  • Milk ... 3 cups 
  • Custard Powder ..2 tbsp (i used Pillsbury vanilla flavour ) 
  • Milk ..1/4 th cup ( to mix the custard powder ) 
  • Sugar ..5 tbsp or according to the sweetness 
  • Mixed fruits chopped ( i have used banana, mango, apple, black n green grapes n orange  ) ..2 cups 
  • Dry fruits .. cashewnuts, pista , almonds ... a few 
  • Tutti Frutti..2 tsp
  • Cherry for garnish 


Boil the milk , take 1/4 th cup of boiled milk n add custard powder , stir n mix well so that no lumps are formed  .

Add almonds n pistas in boiled water ..keep aside for 10 mts, remove the skin

In little ghee roast the cashewnuts . keep aside .  

Keep the milk to boil, add sugar n stir well till it dissolves , add the custard powder paste ..stir n boil for just 5 minutes ... dont worry if its in liquid form cos once it cools it thickens . allow it to cool for 1/2 an hour . 

Once completely cooled add fruits, dry fruits , tutti frutti  mix well , garnish with cherry n keep in the  fridge for sometime 

Serve chilled . 

Monday, April 18, 2016

Aaloo Masala Sandwich Toast

Aaloo Masala Sandwich Toast 

  • Bread Slices...10 
  • Butter..1 tblsp

For the stuffing 

  • Potatoes... 4
  • Oil..2 tsp
  • Cumin seeds..1 tsp 
  • Onion ..2 
  • Red chilly powder... 1 tsp 
  • Garam Masala Powder..1/2 tsp
  • Dry Mango powder/Amchur powder..1/4th tsp or Lime juice ..1 tsp 
  • Turmeric powder..1/4 th tsp 
  • Chopped coriander leaves ..1 tblsp 
  • Salt to taste . 

Wash n pressure cook the, peel n mash the potatoes well . 

In a kadai add oil, crackle cumin seeds then add chopped onion n fry till transparent .Add all the powders, mashed potatoes ,salt n  mix well .Then add chopped coriander leaves n mix again . Allow it to cool

Butter one side of the bread n spread the potato masala stuffing evenly n place another bead bread slice on it n apply butter . 

Place it inside a toaster n roast both the sides of the toaster for few seconds or till done . 

Serve hot with ketchup 

Saturday, April 16, 2016

On the Eve of Ram Navami - Mavina Kaayi Chitrana , Chane Upkari , Phova chutney , Mooga dhali usli, Jaggery paanaka , Banana Harshale, Moong Dhal Cucumber kosambari ( Blore style ) with seasonal fruits like black grapes, green grapes , jackfruit n Mango .

On the Eve of Ram Navami - Mavina Kaayi Chitrana  , Chane Upkari , Phova chutney , Mooga dhali usli, Jaggery paanaka , Banana Harshale, Moong Dhal Cucumber kosambari  with seasonal fruits like black grapes, green grapes , jackfruit n Mango . 

Mango Rice ! Mavinakayi Chitrana
  • cooked Rice -2 cups 
  • Sour Peeled grated raw mango-1 cup
  •  Green Chillies-1 or 2 
  • coriander leaves-2 tsp
  •  Mustard Seeds-1/2  tsp
  • Grated coconut - 1/2 cup
  • salt to taste   
  • oil-2 tsp 
  • Peanuts-2 tsp 
  • Dry red chilly -1or2 
  • Hing/ asafoetida a pinch 
  • Turmeric powder-1/4 th tsp
  • Bengal Gram (channa dal)-1 tsp
  •  Mustard Seeds-1/2  tsp
  • Curry leaves -1 sprig

Soak the Channa Dal (Bengal Gram) in water for 10 to 20 mts
Grind grated sour raw mango  along with grated coconut, green chillies ,mustard ,coriander leaves without adding water, to a paste ( no need for the paste to b fine )

In a kadai add oil, Mustard, curry leaves, dry chilly, chana dhal, groundnuts,hing,turmeric powder,salt ground paste n fry for a while n then add the cooked rice n mix well !

Chane upkari /Black Chick peas Upkari 
  • Black Chickpeas / Kalo chano - 1 cup 
  • Sweet potato... cleaned , peeled n chopped to 2 inch pieces .. 1/2 cup 
  • Oil- 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves- 2 sprigs 
  • Dry red chilles..2 
  • Salt to taste
  • Grated coconut-1tblsp

Soak black chickpeas overnight . 

Pressure cook it for 10 to 12 whistle or till cooked .

Pressure cook chopped sweet potato for 1 whistle .

In a kadai add oil , splutter mustard seeds, then add torn dry red chilly , curry leaves n fry for a while . add the cooked chana along with cooked sweet potato n salt , cook for a while n then  switch off and do the garnishing ,  mix well . 

Phova Chutney 

  • Thin Phova/Thin beaten rice ... 2 cups
  • Jaggery ..2 marble size 
  • Sambar powder..2 tsp 
  • Grated coconut..1/2  cup 
  • Salt to taste 


  • Oil.. 1 tsp 
  • Mustard seeds.. 1 tsp
  • Curry leaves .. 1 sprig 

Melt jaggery in a kadai with little water . To it add sambar powder,  grated coconut n salt . mix well .. then add thin phova , season it ... mix well n serve immediately 

Mooga dhali usli / Moong dhal usli
  • Moong Dhal/ Yellow split moong dhal - 1 cup
  • Water- 2 or 21/2 cups
  • Salt to taste . 


  • Oil - 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves- 1 sprig
  • Green chilles - 2 or 3 
  •  Ginger- 1/2 inch piece


  • Grated coconut- 1 tblsp

Wash moong dhal . 

Slit or chop green chilles.

Chop ginger finely .

In a kadai add oil, splutter mustard seeds, add curry leaves, water , green chilles , chopped ginger n boil well , Add salt,  the washed  moong dhal, cover n cook till the dhal is soft but not mushy . Then Garnish . 

  • Water..6 cups
  • Jaggery ..11/2 cup ( powdered ) 
  • Black pepper corns..3 tsp
  • Fresh ginger..1 inch piece 
  • Green cardamom pods with skin .. 5 
  • Lemon ... 3 

In a bowl add water . To it add powdered jaggery n allow it to melt . 

Pound peppercorns, ginger , green cardamom to a fine mixture . 

Add the pound ingredients to the above jaggery water . Keep covered so as the jaggery n the pound mixture infuses .  Add lemon juice ..Stir well . 

Serve chilled . 

Kela Harshale ( Banana Rasayana ) 
  • Thick coconut Milk freshly made or canned ones  -1 cup
  • Banana roughly chopped -2 cups 
  • Grated Jaggery -1/4th cup or according to the taste 
  • Powdered Cardamom -1/2 tsp
  • Thin Phovu/Beaten rice -1/2 cup 

Grind grated coconut n squeeze out thick milk of it a bowl add the thick coconut milk ,  grated jaggery n mix well , add cardamom powder and chopped banana n keep in refrigerator for 20 mts .. n just before eating add thin phovu /beaten rice ..

Moong dhal n Cucumber Kosambari ! 
  • Moong dhal - 4 tbsp
  • Chopped Green chillies: 1-2
  •   Finely chopped Cucumber: 1/2 cup
  • Grated coconut: 1 tbsp 


  • Mustard seeds: 1/2 tsp
  • Hing /Asafoetida -a pinch 
  • Curry leaves-1 sprig 


  • chopped coriander leaves -2 tsp
  • Lime juice -1/4 tsp
  • Salt: to taste

Soak dhal in water for about an hour. n drain the water completely .. keep aside ..

In a bowl add Moong dhal, chopped cucumber, green chillies, grated coconut , salt , chopped coriander leaves n mix thoroughly.

Heat oil and do seasoning ,add lime juice and stir well !.

Friday, April 15, 2016

Sprouted Green Gram Usli with Ground Masala

Sprouted Green Gram Usli with Ground Masala 
  • Sprouted Green Gram - 2 cups
  • Grated coconut-1/2 cup
  • Green chillies- 3  or according to the taste
  • Hing/Asafoetida- 2 pinch
  • Coriander leaves- 1 fist 
  • Salt to taste 


  • Oil- 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves-1 sprig 
  • Hing-a pinch 
  • Lime juice-1tsp
 Cook sprouted green gram in little water till soft but not mushy .

Grind grated coconut, hing, coriander leaves,  green chillies n salt to a   little coarse paste .

Ina  kadai add oil, splutter mustard n then add hing, curry leaves n the ground paste n fry till the raw smell goes. Add the cooked sprouted green gram  n mix well . switch off and add lime juice .

Thursday, April 14, 2016

Mattu Gulla Mosaru Bajji

Mattu Gulla Mosaru Bajji 

  • Mattu Gulla (seasonal Mlorean Variety ) /or any other variety ..1 
  • Curds..1 cup 
  • Green chilly..2 ( chopped ) or according to the spice 
  • Chopped coriander leaves.. 2 tsp 
  • Salt to taste .


  • Oil ..2 tsp
  • Mustard seeds..1/2 tsp
  • Urid dhal..1 tsp 
  • Hing /Asafoetida..1 pinch 
  • Curry leaves..1 sprig 
  • Dry red chilly..1 

Wash, pat dry the mattu gulla , apply oil all over n roast it directly on the flame turning around till the skin is charred . cool , remove the skin n mash it well . 

whisk the curds n add it to the mashed brinjal, add chopped green chilly , add chopped coriander leaves,salt  n mix well with hands n then give the seasoning . 

Vangyache Kaap ( Purple Round Brinjal Tawa Fries )

Vangyache Kaap ( Purple Round Brinjal Tawa Fries )

  • Huge Purple Brinjal sliced into roundels ... 8 
  • Oil as required to shallow fry . 

For masala marinade 
  • Red chilly powder..3 tsp
  • Coriander powder..1 tsp 
  • Cumin powder..1/2 tsp
  • Amchur powder.. 1/2 tsp 
  • Turmeric powder ..1/4 th  tsp 
  • Gram flour/Besan .. 1 tblsp 
  • Rice flour.. 2 tblsp 
  • Salt to taste  

Soak the sliced brinjal roundels in water for about 10 mts to remove the bitterness if any .

Pat it dry 

In a bowl add all the masala powders , salt , sprinkle little water n add the brinjal roundels .Mix n  let coat the masala well . Keep aside for a while . 

Heat a dosa tawa, drizzle oil n place the masala coated sliced brinjal , side by side n roast on both sides till done . 

Wednesday, April 13, 2016

Zeera Peas Pulov

Zeera Peas Pulov 

  • Basmathi Rice..1 cup
  • Water..11/2 cups 
  • Ghee .. 1 tblsp
  • Cloves.. 3
  • Cinnamon ..1 inch piece
  • Bay leaf..1
  • Green cardamom with pod.. 2 
  • Cashew nuts..6
  • Cumin seeds/Zeera seeds..1 tsp 
  • Onion ..1 
  • Ginger garlic paste ..1/2 tsp
  • Green chillies..2 
  • Mint leaves..a handful
  • Green peas ..1 cup 
  • Salt to taste 

Wash n soak basmathi rice in water for about 20 mts .

Chop onion n green chillies . 

In a pressure cooker , melt ghee, add cumin seeds n saute for a while , then add cloves, Cinnamon, green cardamom pods , bay leaf, cashew nuts n fry for a while .Add chopped onion n  fry till transparent . Add chopped green chilly , ginger garlic paste n fry  for a while , add green peas , soaked rice n fry for sometime .Add water, mint leaves n salt .Mix well n pressure cook for 2 whistle .

Serve hot with raitha or spicy gravy . . 

Pooris with Elaichiwala Aamras n Bibbe ( Tender cashewnut ) Upkari - Seasonal Breakfast !

Pooris with Elaichiwala Aamras n Bibbe ( Tender cashewnut ) Upkari - Seasonal Breakfast !

For Pooris 
  • Wheat Flour -1 Cup
  • Salt to taste 
  • Water as needed to prepare the dough
  • Oil as needed to deep fry 

In a bowl add the wheat flour , salt n water n knead to a dough ..Poori dough should be harder than chapathi dough, as this wont soak the oil much ! roll out the pooris immediately as soon as the dough is made n deep fry , . If you keep the dough for a long time then the pooris will soak up lot of oil... 

In a kadai add enough oil , heat it  n drop in rolled poori n after a second press a little in the middle n fry on both sides . 

Elaichiwala Aamras ( Mango pulp with cardamom ) 
  • Alphonso Mangoes- 2 large or any other variety 
  • Milk- 1/4 th cup 
  • Sugar - Little  
  • Freshly Crushed cardamom powder  - 1/2 tsp  .

Peel mangoes n chop them.  Blend the chopped mangoes, milk, sugar  . Let the paste be thick. Sprinkle the freshly crushed cardamom powder .  

Tendle Bibbe Upkari  ( Gherkins n tender cashew nut stir fry )
  • Tendle /Gherkins - 12 
  • Tender Cashewnuts - 100 counts 
  • water -1 cup 
  • Salt to taste 


  • Oil-2 tsp 
  • Mustard seeds-1/2 tsp 
  • Hing/Asafoetida.. 2 pinch 
  • Green chilly slit..1 
  • Broken red chillies - 2 


  • Grated coconut - 2 tbsp 


Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin .. 

Wash n chop the gherkin n  thinly slice them  length  wise . 

In a kadai add oil , splutter mustard seeds,,add hing , then slit green chilly ,  add torn dry red chilles , peeled cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well . 

Tofu Tawa Rawa Fries

Tofu Tawa Rawa Fries

  • Tofu /Soya paneer - 1 packet 
  • Red chilly powder- 1 tblsp  
  • Turmeric powder- 1/2 tsp 
  • Hing water/Asafoetida - 1 tsp 
  • Fine Rawa / semolina - 2 tblsp 
  • Salt to taste 
  • Oil as required  to shallow fry 
  • Lemon juice..1 tsp  

Wash n cut the tofu into 2 inch rectangular pieces .  

In a bowl add Chilly powder, turmeric powder, hing water, salt ..mix well then add the cut tofu   , mix well again..keep aside just for 5 to 10 mts . 

Heat a dosa tawa , add a tsp or 2 of oil ... Run the marinated tofu pieces over the semolina n place them on the tawa n shallow fry on sim to medium flame on both sides .  

Serve hot adding lime juice . 

Tuesday, April 12, 2016

Batata Phova

Batata Phova 

  • Thick Phova ..2 cups
  • Potatoes ..2 
  • Onion ..2 
  • Oil.. 3 tsp
  • Mustard seeds..1 tsp
  • Cumin Seeds..1 tsp 
  • Urad Dhal..1 tsp
  • Curry Leaves ..1 sprig 
  • Green Chilly ..4 
  • Turmeric powder..1/2 tsp 
  • Salt to taste . 

Coriander leaves chopped ..1 tblsp 
Lime juice..1 tsp 

In a wide bottomed vessel add thick phova n add just enough water to soak the phova ... (more water will make it mushy . so little water as each  phova grains should be retained ) ... keep so soaked for about 20 mts . 

Wash n pressure cook potatoes , but dont make it mushy . Cool, peel n dice . 

Chop onions n green chilles . 

In a kadai add oil , splutter mustard seeds n cumin seeds ..add  urid dhal n fry for while . Add curry leaves, chopped green chilly . Then add chopped onion n fry till reddish brown .  Add salt, turmeric powder n mix well . Add boiled diced potatoes n fry for a while . Add soaked phova n mix gently . Switch off and do the garnishing 

Serve Hot .