Friday, June 26, 2009

Karjura alwa


1 cup seedless karjura (dates),
1/2 cup milk,
3/4 cup sugar,
3/4 cup ghee,
1/2 cup cashew,
1/4 cup pista,


1.Mix together milk, sugar and chopped dates. Keep this mixture to boil.

2.When boiling, add ghee.

3.Then add 1/4 cup of cashew. Cook on slow fire till the mixture is almost dry ,Remove from fire, spread it on a dish and
add the rememing 1/4 cup of cashew. Garnish with the chopped pista.

Note:Adjust ingredients according to taste.

Palak Rice/ Spinach Rice


2 Cups Basmati rice
2 Potatoes chopped
1 cup peas
1 bunch Spinach/Palak
1 Tbl Spoon Garam Masala
2 to 3 Green Chillies
1 Onion chopped
Ginger garlic paste
Mustard seeds


1.Heat oil ,add mustard seeds,jeera, green chillies ,onion ,ginger garlic paste and fry
2.Then add peas ,potatoes, spinach and fry until tender
3.Add basmati rice sauté a while. Then add salt n garam masala mix well and leave it to cook.
4.Garnish with coriander leaves and lime juice.

Special Curd Rice


Cooked rice
Green Chillies
Onion finely chopped
Ginger Garlic paste
Cucumber finely chopped
Cilantro/Coriander Leaves
Pomegranate fruit
Mustard seeds
Jeera/Cumin seeds
Urid dal


1.Let the cooked rice to cool.
2.Mix yogurt, finely chopped onion, cucumber, pomegranate and grapes
3.Heat oil, add mustard seeds, jeera, urid dal, green chillies, ginger garlic paste, peanuts and fry then add this to the above rice with salt according to your taste.
4.Garnish with cilantro n serve.

Thursday, June 25, 2009

Dill Dal Sabzi n Samabar/ Sabasige soppu palya n Bassaaru


1 bunch Dill leaves
1.5cup Toor Dal
Garlic 4 pods chopped
Onion 1 chopped finely
Green chillies 2
Sambar powder 2tsp
Curry Leaves
Coriander/cilantro Leaves
Tamarind Extract
Grated coconut
Mustard seeds


1. Cook Toor Dal and Dill leaves with little turmeric and more
2. When dal is cooked drain the water from it and keep it aside.
3. Blend together 4Tblsp of cooked dal, garlic, coconut, sambar powder and
water to make smooth paste.
4. Heat oil in a pan ,add mustard seeds, jeera, curry leaves.
5. Then add the masala paste, the drained water, tamarind extract, jaggery, salt and bring it to boil and keep simmer until done.
6. Garnish with Coriander leaves.

Dill Dal Sabzi
1. Heat oil in a pan, add mustard seeds, jeera, onion, green chillies, garlic, curry leaves and saute till onion is transparent.
2. Then add Dal and Dill leaves mixture with some salt.
3. Mix together and cook for few minutes.

Wednesday, June 24, 2009

Broccoli aloo Sabji

Ragi Dosa


2 Cups Ragi flour,
1 grated onion,
2 to 4 Green chilii,
Corainder leaves,
Salt for taste,
1/2 Cup grated coconut,


1.Mix grated onion,chilli,corainder leaves,coconut,salt and Water.

2.Then add Ragi Flour and mix it with all the ingredients well making the batter to a medium thick simillar to dosa batter(Add water if needed).

3.Heat the thva,pour a little oil,then pour big spoonfull of the batter,spread lightly to a thinner round,and cover with lid,cook for approximately 30 to 40 seconds.

These dosa are very tasty and contain lot of nutrients and good for health.

Note:Adjust ingredients according to taste.

Thursday, June 18, 2009

Masala Pappad

Jeera Pappad (Lijjat Pappad)
1 Carrot Grated
1 Tomato finely chopped
¼ Cucumber finely chopped
1 Onion finely chopped
Coriander Leaves/Cilantro
Chilli powder

1. Microwave the pappad for 1 minute or roast on a tawa
2. Mix all the above ingredients and spread on Roasted Pappad
3. Serve immediately.

Vegetable Malai Kofta



2 to 3 boiled smash potatoes
5 to 6 beans steamed
2 Carrots steamed
3 to 4 finely chopped green chilies
Half cup green peas
Cilantro/Coriander Leaves
Cumin seeds (jeera)

For Batter:

2 tablespoon all purpose flour (maida, plain flour)
4 tablespoon water
Oil to fry


pinch of asafetida (hing)
Cumin seeds (jeera)
2 medium tomatoes
Ginger Garlic Paste
Chili Powder
coriander Leaves
Turmeric (haldi)
1 teaspoon all purpose flour (maida, plain flour)
1/4 cup cream or yogurt
Garam masala



1. Mix all the ingredients together for kofta,
2. With oiled hands, divide the mixture into round equal parts.
3. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
4. Heat the oil in a frying pan on medium high heat.
5. The frying pan should have at least 1 1/2 inch of oil.
6. Dip the balls in the batter one at a time and slowly drop into the frying pan.
7. Turn them occasionally. Fry koftas until golden-brown all around.


1. Blend the tomatoes, green chilies and ginger n Garlic to make a puree.
2. Mix cream or yugort and flour and keep aside.
3. Heat the oil in a saucepan, add the hing , mustard seeds and cumin seeds.
4. Add the tomato puree, turmeric, red chili powder and cook for about 4 minutes on medium heat.
5. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
6. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
7. Add the garam masala, salt and cilantro. Let it cook for another minute.
8. Add koftas as soon it comes to boil turn off the heat.
9. Garnish with Coriander leaves and serve.

Mushroom Masala


2 cup Chopped Mushrooms,

1 cup chopped Onion,

1 cup chopped Tomoto,

1 Table Spoon Ginger and garlic Paste,

1/4 Table Spoon Turmeris,

2 Table Spoon Chicken Masala,

Salt for Taste,

2 Table Spoon Oil,


1. Heat oil and fry onions until golden brown in colour.Then add Ginger and Garlic paste.

2.Then add tomoto and Sliced Mushrooms,turmeric and mix well.

3.Then add salt and chicken masala, Cook on low heat for 10 to 12 minutes.

Note:Adjust ingredients according to taste.

Veggie Upma

2 Cup Rawa/Sooji/semolina
5 to 6 Beans Chopped
2 Carrots Chopped
2 Potatoes Chopped
1 Onion chopped
3 to 4 Green Chillies
Green Peas half cup
1 Tomato
2 to 3 cloves of Garlic
Mustard seeds
Cumin Seeds/jeera
Urid Dal
Pinch of Turmeric Powder
Curry Leaves
Coriander Leaves
Dill Leaves
Grated Coconut
1. Heat oil in a pan add mustard seeds,cumin seeds when these starts sizzeling add Urid dal, peanuts,curry leaves and fry. Then add chopped Green chillies, onion and tomato followed by garlic cloves fry them for a minute.
2. Add all the chopped vegetables and dill leaves and fry untill tender.
3. To the above add 5 Cups of water and bring it to boil.
4. Sprinkle termuric powder,salt and lime and Pour roasted Rawa or sooji in one hand and stir it with the other hand
5. When done switch off the stove and close the lid for a minute.
6. Garnish with grated coconut and corainder leaves.

Wednesday, June 17, 2009

Majjige Huli


2 cups Chopped Ash Gourd,

2 cups Yogurt or Buttermilk,

2 Green Chilies,

2 table spoon Ginger and Garlic Paste,

3 Red Chilli,

1/4 tsp Turmeric

Salt as per taste

1-2 tsp Ghee/Oil

1/2 tsp Mustard seeds

3-4 Curry leaves


1.Cook the chopped veggies with Turmeric,and water until done; Keep aside.

2.Grind Yogurt,Green Chillies,Ginger nad Garlic Paste with some Water.

3.Now add cooked vegetables to Yogurt and salt to taste.

4.Temper with mustard seeds and curry leaves,Red Chilli.

Serve with hot steamed rice and enjoy!

Note:Adjust ingredients according to taste.

Simple n easy Bread Sandwich


Bread slices
Onion chopped lengthwise
Capsicum chopped lengthwise
Tomato chopped lengthwise
Carrot grated
Chat masala or Garam masala
chilli powder
cheese singlet


1. Mix all the Ingredients in a bowl and spread on a bread slice
2. Place a cheese singlet and then followed by bread slice
3. Microwave for 30 to 60 seconds and serve with tomato sauce.

Thursday, June 11, 2009

Masala Rotti


1/2 cup White rice,
1 Cup rice Flour,
1 Onion,
Corainder Leaves,
Salt for taste,
2 Table Spoon Ginger and Garlic Paste,
1 Grated Carrot,
1/2 Table Spoon Cumin Seeds.


1.Mix all the ingredients,then add enough water,make a batter,like chapathi dough.
(don't make it watery nor too hard)

2.Now take the dough about the size of orange and pat,nice and uniform.then put on the tawa.

3.Pour some water(Using small Cloth) on the rotti,cook one side of the rotti and then revers to the other side.

Once its done,Serve With Coconut Chutney.

Adjust ingredients according to taste.

Carrot Halwa


2 Cup Grated Carrot,
1/2 Cup Ghee,
1 cup Sugar,
1/2 Cup Cashew,


1. Cook Grated Carrot in Microwave about 30 to 40 seconds and keep it aside.

2.Then,Grind the cooked Carrot,1/2 cup sugar and 1/4 cup cashew nuts about 20 seconds.Don't add water to grind.

3. Heat ghee in a pan,add ground carrot mix,remaining sugar and cashew nut.

4.Stir it in low heat,till it becomes soft and thick.Decorate with Almond.

Adjust ingredients according to taste

Palak Chapathi

Wheat Flour
Chilli powder
Ginger Garlic paste
Jeera/cumin seeds

1. Chop coarsely palak/ Spinach and cook.
2. Mix cooked palak/Spinach, ginger garlic paste, salt chilli powder, jeera/cumin seeds, wheat flour into a dough. Add water if required.
3. After 15 mins roll into thin chapathi sheets, apply oil and heat on tawa both the sides.
4. Serve hot with any side dish or mango juice or pickle.

Baly Kadabu (Dal n Pieces)

Baly Kadabu is regulary made as a break fast in North Karnataka.

Wheat flour
Cooked Dal
Tamarind juice
Chilli powder
Sambar powder
Mustard seeds
Curry leaves


1. Mix water and wheat flour into a soft dough as you make for chapathi
2. Divide into many small balls and roll lengthwise and pluck the dough as much you get from your forefinger and thumb as shown above and keep aside.
3. Take water in a deep pan that is sufficient for the above wheat flour pieces to boil .when the water starts boiling add 2 Tbl spoon of oil in it(as kadabu /plucked pieces won’t stick to each other) then add the plucked pieces in to the pan.
4. When the pieces get cooked add tamarind juice, chillipowder, sambar powder, salt, cooked dal and mix well. leave it to cook for 4 to 5 mins say till the gravy becomes thick
5. Garnish with mustard seeds, jeera, curry leaves fried in oil. serve hot

Monday, June 8, 2009

Rava Dosa


2 Cup Semolina(Rava),
1/2 Cup Coconout  powder,
2 Onions,
5 to 6 chopped Green chillies,
Coriander leaves,
Salt for taste,
Baking soda,

1. Grind the Rava with coconut powder,salt  to a very smooth paste. 

2.Mix Chopped onion,chilli,coriander Leaves to the Batter,The Batter  should be thinner than the usual dosa batter and mix well.keep aside 45 minutes to 1 hour.

3.Heat Dosa Tawa (Griddle) at high flame and smear little oil,then take batter and spill on the tawa, Within  30 to 40 seconds ,it should be ready. 

Don’t turn it over the Tawa. Roll it into cylindrical shape. carefully remove from tawa and 
serve hot with ghee and coconut chutney.Enjoy..

Adjust ingredients according to taste

Friday, June 5, 2009

Gobi Manchuri


1 medium Cauliflower
2 cup All Purpose Flour 
2 Table Spoon Corn Flour 
1 table spoon Chilli Powder
Salt to taste 
5 to 6 Chopped green chili 
2 table spoon Ginger and Garlic Paste
2 finely Chopped Onions 
Finely Chopped Coriander Leaves 
1 Table Spoon Vinegar
1 Table Spoon Chilli Sauce
2 Table Spoon  Soya Sauce 
3 to 4 Table Spoon  Tomato Ketchup 


1. Make a paste of All Purpose Flour, corn flour,Chilli Powder and salt using water.

2. Dip the Cauliflower florets in the paste and deep fry till golden brown. Keep aside.

3. Heat oil in another pan and add the ginger & garlic paste, chopped onions and green chili to it.
Then add vinegar,soya sauce,Chilli sauce  and tomato sauce to it.

4.Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hotWith Tomoto Sauce.

Thursday, June 4, 2009

Bread Roll

4 Bread slices
4 to 5 Potatoes cooked
1 to 2 Grated carrots
1 Cup peas processed or cooked
Green chillies finely chopped
Ginger garlic paste
Rice flour

1. Smash the potatoes, add all the above ingredients and mix well
2. Wet the bread slices and press within your palms so that water goes off.
3. Take a bread slice and Place the stuffing on it and roll the bread slice in such way that stuffing should not come out (as shown in pic).
4. Roll the stuffed bread on rice flour and deep fry/microwave/oven.
5. Serve with sauce!

About US

We, Yashaswini and Jyothi who never entered kitchen and never knew how make a basic items to (not even coffee or Tea ;-)) before marraige now we are...well... say a good chef!!! We both were colleagues for one year at University of Mysore and our friendship still continues...even one is in US and other in Ireland.Far away...time difference...hmm..yet we both manage to chat and share recipes. And we both together thought of sharing to you all those recipes as many would be like us who didnt know cooking is so simple and easy!.And also we like to share some of the informaion we came to know while cooking say remedies,beautifying using our basic pantry.


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