Thursday, June 29, 2017

Ukde seeth, Ambuli Nonche, Terrace Grown Kalalva Paan Alwathi with Sour Hog Plum , Dalithoy with coriander leaves , Gointa Podi , Curds n Mango Slice

Ukde seeth, Ambuli Nonche, Terrace Grown Kalalva Paan Alwathi with Sour Hog Plum , Dalithoy with coriander leaves , Gointa Podi , Curds n Mango Slice

 Alwathi ( Colocasia leaves in coconut based gravy )
  •   Colocasia leaves   -10 /12
  • Ambados (Sour Hog plum)-3
  • Ginger- 1 inch 
  • Green chillies- 2 
To grind to a semi coarse paste 
  • Grated coconut -1 cup
  •   Roasted Red chillies - 4 
  • Salt to taste .
  • Oil-1 tsp
  •  Mustard seeds -1/2 tsp
  • Curry leaves-2 sprigs
  Finely chop Colocasia leaves with stem (pathrade panna)

Crush hog plums.

Finely chop ginger n green chilles .

Cook chopped Colocasia leaves along with crushed hog plums with little water n then add chopped ginger n green chilles .

Grind grated  coconut and chillies. ( the ground masala shouldnt be too coarse nor too fine ) medium ! Add the ground masala to cooked stuffs add  salt and  boil well ! 

 Give  the seasoning.

 Dalithoy with coriander leaves 
  • Toor dal - 1 cup
  • Green chilly - 4  or according to the taste 


  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

  • Chopped Coriander leaves ...2 tsp 
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick ) 

In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water n garnish with coriander leaves  . Mix well 

Gointa  Podi /  Pointed Gourd  deep fried 
  • Gointa/Pointed Gourd -  8 
  • Red chilly powder.. 1 tblsp
  • Hing/Asafoetida ..2 pinch
  • Turmeric powder..1/4 th tsp 
  • Rice flour..1 tblsp 
  • Salt to taste 
  • Oil for deep frying . 

wash n scrap the skin of pointed gourd n slice them . 

    In a bowl add red chilly powder, hing, turmeric powder n salt . Add the sliced pointed gourd n mix well ..keep aside for 5 mts . 

    Heat oil in a kadai , dip the marinated pointed gourd  in rice flour n deep fry few at a time till crisp . 

Ashgourd Skin Pickle

 Ashgourd Skin  Pickle 
  •  Ashgourd tough skin slighty scrapped -  n chopped to 2 inch cubical's ...1 cup 
  • Oil..2 tsp  
  • Mustard seeds -1 tsp
  • Hing/asafoetida -generous pinch 
  • Curry leaves-2 sprigs
  • Chilly powder-2 tsp adjust as per spice . 
  •  Tamarind -Huge gooseberry size 
  • Salt to taste 
  • Oil to deep fry .
In little water soak the tamarind for about 10 mts , then squeeze it well n throw the residue . 

Apply salt to the chopped ashgourd skin n set aside for 1/2 an hour ... 

Squeeze it well n deep fry in oil . 

Remove on a tissue paper to drain the excess oil .

In a kadai add oil  , Mustard seeds and when it stops sputtering add hing, curry leaves ,chilly powder , then add tamarind water  ..boil for a while , add in the fried ashgourd skin cubes n mix well !

Note : This pickle can be preserved only for a day or two .

Wednesday, June 28, 2017

Chana Dhal Urid Dhal Seasoned Masala Dosa

Chana Dhal Urid Dhal Seasoned Masala Dosa 

  • Chana Dhal ..1 cup
  •  Urid dhal ..1/2 cup 
  • Green chilly ...3 
  • Cumin seeds ...1 to 2 tsp 
  • Curry Leaves ...3 sprig's
  •  Hing/Asafoetida generous pinch n i use solid hing 
  • Salt to taste 

Soak Chana Dhal n Urid Dhal for about 3 to 4 hours ...i soak overnight ... 

Drain n grind it with green chilly, cumin seeds, curry leaves n hing to a semi coarse paste ... Remove n add salt ..Mix well .. 

Heat a dosa tawa , drizzle oil n pour a ladle full batter n cook on both sides . 

Serve hot with chutney/pickle /chutney powder .

 Note : No need for fermentation . 

Mysuru Badane Masala Palya

Mysuru Badane  Masala Palya  
  • Mysuru Badane /Green Long or Purple Long  - 4 
  • Oil- 1 tblsp 
  • Mustard seeds-1 tsp
  • Hing/Asafoetida- Generous amount
  • Red chilly powder-2 tsp 
  • Salt to taste ,

Wash n chop the brinjals n add in water to avoid discoloration  . 

In a kadai add oil, splutter mustard seeds, add in hing fry for a few seconds , then add chilly powder, n chopped brinjal's  along with salt, cover n cook on sim flame ... stir in between , sprinkle little water if required . 


Gud Gud Alambe Sanna Muddo /Thunder Mushrooms spicy Idly

Gud Gud Alambe Sanna Muddo /Thunder Mushrooms spicy Idly 
  • Raw rice -1 cup
  • Thur dhal-1 fist 
  • Gud Gud Alambe /Seasonal peeled Thunder Mushroom's -2 cup's 
  • Roughly chopped onions-1 cup 
  • Grated coconut-2 cup's
  • Tamarind -tamarind seed size 
  • Dry red chillers-8 to 12 or according to the taste 
  • salt to taste
Soak Rice n Thur dhal for 2 hours ..

Grind grated coconut ,  dry  red chillies, tamarind to a fine paste without adding water ,add  salt  .. add in the soaked stuffs and grind  coarsely (can sprinkle little water if needed )

Remove the ground batter  , add in the chopped onions n peeled thunder mushrooms  n mix well .. 

Grease a plate or idly mould's n  pour the batter in it n  steam for 20 mts or till done

Serve hot with coconut oil !

Teppala /Szechuan pepper Chutney .

Teppala /Szechuan pepper Chutney .

  • Grated coconut ...1 cup 
  • Roasted dry red chilly ...4 to 6 
  • Tamarind ... Tamarind seed size
  •  Teppala /Szechuan pepper .. 8 to 10 
  • Salt to taste 

Method .
wash n slighty crush the Teppala /Szechuan pepper n soak in little water for about 1/2 an hour  . 

 Grind grated coconut, dry red chilly n tamarind to a fine paste n just before removing add the slightly crushed Teppala /Szechuan pepper n just grind for a second along with the soaked water ... remove add salt ... 

Remove the Teppala /Szechuan pepper n serve with rice/dosa/Idly .

Brinjal Masala Palya

Brinjal Masala Palya

  • Long  Brinjals - 1/4 th  kg ( i have used long green n long purple brinjal ) 
  • Turmeric powder - 1 pinch
  •  Oil - 2 tbsps
  • Mustard seeds- 1/2 tsp
  • Urid  dhal - 1 tsp
  • Chana  dhal - 1/2 tsp
  • Curry leaves - 2 sprig 
  • Salt - to taste 
  • Grated coconut  - 1/2 cup
To prepare Powder 

  • Coriander seeds - 1 tbsp
  • Chana dhal - 1 tbsp
  • Kashmiri dry red chilly  - 10
  • Cinnamon - 1 inch piece 
  • Asafoetida/Hing  - 1 pinch

Wash n cut  brinjals lengthwise  into 2 inch  pieces n put in water so that the color of the chopped brinjals does not change . 

In a pan add little oil n roast the cinnamon for few seconds, then add the coriander seeds, chana dhal ,broken dry red chilles  ,hing n roast for few minutes .

 Cool and grind the roasted ingredients  into a smooth powder and keep aside.

Add the  remaining oil in a kadai  and add mustard seeds,when it stops spluttering  add urid dhal n chana dhal n fry for few minutes . Add curry leaves n turmeric powder , add the chopped brinjal pieces , little water , salt n cook for few minutes, Stir in between n cook till soft but not mushy ... n add the ground masala powder  n mix well n cook for a few mts . Add grated coconut n mix again ... 

Monday, June 26, 2017

Alsando Sukke /Yardlong Beans cooked in Coconut Based Dry Masala

Alsando Sukke /Yardlong Beans cooked in Coconut Based Dry Masala 
  • Alsando /Yardlong Beans ..  chopped into 2 inch pieces- 2 cups

For grinding 

  • Grated coconut-1 cup
  • Roasted Dry red chillies- 4 to 6  or according to the taste 
  • Urid dhal- 1 tsp 
  • Coriander seeds- 2 tsp 
  • Tamarind - Tamarind seed size 
  • Salt to taste .


  • Oil - 2 tsp
  • Mustard seeds- 1 tsp
  • Curry leaves-2 sprigs 


In little oil roast Urid dhal n coriander seeds till brown .cool it 

Grind Grated coconut, roasted red chillies along with tamarind to a paste ... just before removing the ground paste add the roasted urid dhal , coriander seeds n grind for 2 minutes ( The ground paste should be a little coarse ) 

In a kadai add oil, Mustard seeds n once it splutters add curry leaves n the ground masala  ,salt,  water add the chopped yardlong  beans , cook till all the water is evaporated n Yardlong beans gets cooked . 

Undi ( Steamed rice rawa dumplings ) with Gud Gud Alambe Spicy songa with ground masala ! Thunder Mushrooms in spicy tangy ground gravy !

Undi ( Steamed rice rawa dumplings ) with Gud Gud Alambe Spicy songa with ground masala ! Thunder Mushrooms in spicy tangy ground gravy .
 Undi ( Steamed rice rawa dumplings ) 
  • Rice Rawa - 2 cup's
  • Grated coconut- 3 cup's 
  • Salt to taste 


  • Oil- 1 tblsp
  • Mustard seeds-1 tsp 
  • Urid dhal-1 tsp 
  • Fenugreek seeds- 1/2 tsp
  • Curry leaves- 2 sprig's 


Soak rice rawa, salt n grated coconut in enough water for about 10 minutes . 

In a kadai add oil , Mustard seeds n once it splutters add urid dhal , fenugreek seeds, curry leaves , now drop the soaked stuff , n stir continiously till it becomes fairly stiff . switch off and shape them into round balls ,making a depression in each . 

Steam them for 15 to 20 mts . 

Gud Gud Alambe Spicy songa with ground masala ! Thunder Mushrooms in spicy tangy ground gravy .
  • Cleaned n peeled Gud Gud alambe -1 kg 
  • Onions-2 medium
  • Coriander seeds-2tsp ( not roasted) 
  • Roasted Dry red chillies-3 short n 8 long or according to the taste 
  • Tamarind -Tamarind seed size 
  • Oil-2 tsp
  • Salt to taste    

Cook the peeled Mushrooms in little water with 1 chopped onion till soft ( dont add too much water )

Grind Red chillers , coriander seeds n tamarind to a very fine paste .

In a kadai add 2 tsp oil , chopped onions and fry till pink , add the ground paste and fry till the raw smell goes add salt  and the cooked mushrooms n give a quick boil .

Note : this gravy shoudnt be too thick nor watery 

Saturday, June 24, 2017

Urid Khandwa sooji Masala Appo

Urid Khandwa sooji Masala Appo .. 
  • Urid dhal - 3/4 th  cup
  • Khandwa sooji /semolina -  its a little  thicker compared to upma rawa so used 1 cup
  • Onion -1 finely chopped 
  • Green chilly  - 2 finely chopped 
  • Coriander leaves- 1 tblsp 
  • Salt to taste

Soak urid dhal for 3 to 4 hours n grind to a fine paste ..add salt to the ground batter n ferment overnight . 

Next day morning add khandwa sooji n mix well ... Allow it to sit for about 1/2 an hour ... add little water if the batter is too thick but dont dilute more . Add finely chopped onion, chopped coriander leaves and green chilly  to the batter n mix well .  
Heat appa pan  ..apply oil ..pour in batter n roast both sides .

Serve hot with chutney .

Friday, June 23, 2017

Palak Huli with Groundnuts

Palak Huli with Groundnuts

  • Palak  /Spinach  .. 1 huge bunch 
  • Onion ..1 chopped 
  • Tomato ..1 chopped 
  • Groundnuts ...1/2 cup 
  • Tamarind ...Marble size
  • Thur Dhal ...3/4 th cup

To grind to a fine paste 

  • Oil.. 1 tsp
  • Coriander Seeds.. 2 tsp
  • Dry Red chilly..  4 to 5
  • Urid dhal ..1/2 tsp
  • Chana Dhal.. 1/2 tsp
  • Methi/Fenugreek seeds ..1 pinch 
  • Hing/Asafoetida.. 2 pinch
  • Poppy Seeds.. 1/4 th tsp
  • Grated  coconut.. 2 tsp
  • Salt to taste


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


Wash n chop palak   leaves  . 

Soak groundnuts for about 1 hour .

Soak tamarind in water for about 20 mts , squeeze it well n discard the the residue . 

Wash the thur dhal n pressure cook it .

Pressure cook the chopped  palak , groundnuts,chopped onion n tomato.

In little oil , roast coriander seeds, dry red chilles, urid dhal, chana dhal, Methi seeds, hing n poppy seeds . cool n grind it along with grated coconut n salt to a fine paste . 

In a vessel add the cooked dhal, palak, onion, tomato tamarind water, ground paste along with enough water for a right consistency  n cook well 

Then give the seasoning

Thursday, June 22, 2017

Eggless Mayonnaise Sauce

 Eggless Mayonnaise Sauce  

  • Milk – 1/2 cup + 1/2 cup
  • Corn flour  – 3 tbsp
  • Olive oil – 2 tbsp
  • White Vinegar – 1 tsp
  • Sugar – 1 tsp
  • Mustard seeds – 1/4 th tsp
  •  Pepper powder – 1/4 th tsp
  • Salt to taste 


Take mustard seeds and powder it coarsely, either by rolling pin or crushing it.. keep aside.

In a bowl add cornflour n add 1/2 cup of milk n mix well without forming any lump . 

Add another 1/2 cup milk in a vessel n boil it . Now add the corn flour milk mixture n keep stirring till it thickens on sim flame .Cool it completely and  blend it to a smooth paste .Add this blend paste to a bowl, add pepper powder,mustard  powder,sugar,salt, olive oil , vinegar n mix it well till its creamy.

Store in airtight container and refrigerate it.