Monday, August 31, 2009

Spinach Omlette


1 cup chopped spinach,

3 large eggs,

salt for taste,

3 chopped Green Chilli,

Corainder Leaves,



1.Break eggs into a cup and Scramble eggs until well beate

2. Then add choppedSpinach,Corinder leaves,Green Chilli and Salt,mix well.

3.Heat the oil in a non stick pan and Pour the beaten egg mixture and cook on both sides till light brown in colour.
Enjoy Spinach Egg Omelette with bread.

Note:Adjust ingredients according to taste,

Puri Upma


2 Cup Puri,

1 Chopped onion,


4 green chille,

curry leaves,

coriander leaves,

2 Table spoon lemon juice,

Salt for taste,

1/2 Table Spoon Mustard seeds,

1/2 Table Spoon Turmeric,

1 Table Spoon Urad dal,

1 Table Spoon Chana Dal,

2 Table Spoon Oil


1.In a Pan add oil followed by mustard seeds and Curry leaves.

2.Then add Peanuts, chana dal and urad dal. When slightly brown add the green chille,Then add the onions

3. Then add turmeric and cook till onion becomes soft.

4.While the onion is cooking take the puri under the cold water and rinse it of twice. Put the puri immediately in the collander and drain the excess water.

(NOTE:Its important to use thick puri for this recipe, if not puri will become mushy)

5. Once the onions are soft add the puri, followed by salt. Reduce the heat to low and cook the puri for 3 to 4 minutes.

6.Once done add some lemon juice and chopped coriander.

Note:Adjust Ingredients according to taste.

Shavige Payasa/Kheer


1 1/2Cup shamigae(Vermiselli)

3 cup Milk,

3/4 cup Sugar,

1/4 Table Spoon Cardamom Powder,

2 Table Spoon Ghee,

1 Table Spoon Cashew,

1 Table Spoon raisins


1.Fry Vermicelli in the ghee on low heat till light brown in color.

2.Fry Cashew, Dry Grapes in ghee and keep it aside.

3.Heat milk in a vessel,then add fried Vermicelli,and let it simmer on medium heat until the milk starts to condense.

4.Then add sugar and keep stirring on low heat.

5.Then add powdered cardamom,cashew and raisins and stir well. Serve.

Tuesday, August 25, 2009

Modaka For Ganesha Fetival


2 cup Grated fresh coconut,

1 cup jaggery Powder,

1/2 cup pistachios and cashews,

1/2 cup Milk,

1 Table Spoon cardamom powder,

1 cup rice flour,

1 Table Spoon ghee,

1/2 Table Spoon salt,


1.To prepare the filling, mix the coconut, milk & jaggery together and cook on a medium flame.

2. Add the cashews and pistachios. Cook for another minute. Then add cardamom powder.Mix well,Keep it aside.

3.Boil approximatly 1 cup of water. then add ghee, salt and oil. Now immediately add the rice flour and stir quickly so as to remove all lumps.

4.Cover with a lid for some time. Remove the lid & stir again & again, cover again.Now remove from the heat.

Note : The dough should be neither too sticky nor too dry.

5.Grease the palms of your hands well. Take a ball of dough. Flatten the dough .

6.Place about 3/4th teaspoon coconut filling into the dough and fold it to seal well,pressing down to form a plait-like design.

Steam for about 15 minutes.

Note:Adjust Ingredients according to taste.

Spinach Paratha


2 cups Wheat Flour,

2 Cup Chopped Spinach,

1 Table Spoon oil,

1 Table Spoon Salt,

1/4 Table Spoon Turmeric,

1 Table Spoon Ginger and Garlic Paste,

1 Table Spoon Cumin Seeds,



1.Mix all the ingredients with adequate amount of water to knead smooth dough.Leave it for an hour.

2.Make equal sized balls, smear them with
dry flour and roll them out on a rolling board.

3.Heat a griddle. Put the Paratha on it,roast both the sides of chapati on griddle.

Spinach Paratha is ready to serve.

Note:Adjust ingredients according to taste.

Sabudana Kichadi


1 cup sabudana,

1 boiled & peeled potato,

2 Green Chillies,

2 Table Spoon grated Coconut,

2 Table Spoon Oil,

1/4 Table Spoon Mustard Seeds,

1 Pinch Hing (asafoetida),

Salt to taste,

Curry Leaves,

1/2 Table Spoon Sugar


1.Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.

2.Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.

3.Heat the oil in a pan and add mustard seeds.

4.When the mustard seed crackle add cumin seeds, green chillies and curry leaves.

5.Add potatoes and stir well. Mix sabudana mixture.

6.Mix the grated coconut and sprinkle some lemon juice over it and serve hot.

Note:Adjust Ingredients according to taste.



2 cups Wheat Flour,

1 Table Spoon oil,

1 Table Spoon Salt,



1.Mix oil,salt,wheat flour and adequate amount of water to knead smooth dough.Leave it for an hour.
2.Make equal sized balls, smear them with dry flour and roll them out on a rolling board.

3.Heat a griddle. Put the chapati on it,roast both the sides of chapati on griddle.

Chapati is ready to serve.

Note:Adjust ingredients according to taste.

Aloo Paratha


2 cups Wheat Flour,

5 Potatoes(Cooked),

1 Table Spoon oil,

1 Table Spoon Salt,

1/4 Table Spoon Turmeric,

1 Table Spoon Ginger and Garlic Paste,

1 Table Spoon Cumin Seeds,

3 Green Chillies(Chopped),

2 Table Spoon Lemon Juice,



1.Mix oil,salt,wheat flour and adequate amount of water to knead smooth dough.Leave it for an hour.

2.Remove water from the Potatoes,Mash the potatoes.

3.Then add Cumin Seeds,Turmeric,Green Chillies,Lemon juice,Ginger and garlic paste to the mashed potatoes,mix well.

4.Make equal sized balls from the potato mixture and keep it aside.

Note:Potato ball should be 1 1/2 times larger than the dough ball.

5.Make equal sized ball from the dough,smear them with dry
flour and roll them out on a rolling board about 3'' diameter.

6.Place Potato ball on the rolled dough,bring the dough end to the center,fold properly.

7. Keep it aside about 5 minutes.

Lightly press the ball on the sealed side and keep it on the topside when rolling, smear them with dry flour and roll them out on a rolling board.

3.Heat a griddle. Put the Paratha on it,roast both the sides of paratha on griddle.

Now Paratha is ready to serve.

Note:Adjust ingredients according to taste.

Shankar Pali


2 cup Maida(All Purpose Flour),

2 cup Wheat Flour,


1 cup Sugar,


Pinch of Salt,


1. Mix maida and wheat flour with water, keep adding it till you get a nice, stiff dough. The consistency of the dough should be such that you should be able to roll it.

2. Heat oil, in a kadhai. Divide the dough in equal parts, roll it, into round shape like a chapati.

3. Cut it with a knife into small squares.

4. Fry in oil, on medium heat, till you get light brown colour.

5. Serve these nice crispy, crunchy shankarpali with tea.

Note:Adjust ingredients according to taste.

Nuchi Nunde


1 cup Toor dal, soaked in water for about 3-4 hours

1/2 cup Grated coconut,

2 Green chilies,

1/4 Table Spoon Hing,

1/2 Table Spoon Jeera powder,

1/2 Table sppon Sugar,

1 small piece Ginger,

Corinder leaves,

Curry leaves,


1.Drain out all the water from the soaked dal and grind coarsely along with coconut, green chilies, jeera and curry leaves.

Note:Do not add any water while grinding and also, make sure not to grind the dal too smooth.

2.Add hing, salt, chopped cilantro and mix well. Then add sugar for a tinge of sweetness.

3.Make Lemon sized dumplings with the dal mixture; Place in a steel container and steam cook the dumplings for about 12-15 minutes

Serve with coconut chutney or any other side dish of your choice.

Note:Adjust Ingredients according to taste.


It is a very popular Gujarati dish. It is very easy to prepare.


1 cup of rice,

1/4 cup urad dal,

1/4 cup of yogurt,

Salt to taste,

1 small piece ginger,

4 green chillies,

1/2 Table Spoon baking soda,

2 Table Spoon oil,

Curry leaves,

Mustard seeds,

1/4 Table Spoon Turmeric Powder,

1 Table Spoon Grated coconout


1.Fry the rice and the dal on medium heat for about five minutes.

2.Allow it to cool and then grind into a semi-coarse powder.Add yoghurt to the powder and warm water.

3.Mix thoroughly so that no lumps are formed and t
he batter is of pouring consistency.

4.Add salt and let it ferment for eight to ten hours.

5.Make a paste of ginger and green chillies and turmeric. Once fermented, mix the ginger, green chilli paste with the batter.

6.Add the baking soda to the flour mixture and mix well. Pour immedietly into flat greased vessel or a thali.

7.Steam for about 12 to 15 minutes. Do not place the weight if you are using pressure cooker.

8.After 15 minutes, remove the lid and switch the stove off. Let cool for a few minutes.Cut into squares.

9.Heat oil in a small pan. Add mustard seeds,When they stop spluttering, add curry leaves.

10.Pour over dhokla squares. Sprinkle grated coconut and serve hot with green chutney.

Wednesday, August 19, 2009

Lemon Rice


1 1/2 cups rice,

1 onion(chopped).

Salt to taste,

2 green chillies,

1 table spoon split black gram (urad dal),

1 table spoon split gram (chana dal),

3 table spoon peanuts,

2 table spoon oil,

curry leaves,

1/2 table spoon mustard seeds,

3 table spoon lemon juice,

1/2 table spoon of turmeric powder,

1 table spoon grated fresh coconut,


1.Wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.

2.Heat oil in a s pan. Add mustard seeds. Let mustard seeds crackle, then add curry leaves.

3.Then add green chillies.onion , urad dal, chana dal.

4.Cook until dals change colour to light brown.

5.Add peanuts and turmeric powder in this. Stir fry for half a minute.
6.Add cooked rice, salt and lemon juice.

Garnish with grated coconut.

Note:Adjust ingredients according to taste.

Tuesday, August 18, 2009

Home Remedy for Skin Rash

Applying olive oil to the rash could provide some relief.

Aloe Vera gel, and Vitamin E oil are also helpful in combating body rash.

Apply baking soda on the affected body part. After applying it, press the area gently. It would provide relief from the irritation and also cure the rash.

Blend 10-15 basil leaves with 1 tbsp olive oil, 2 garlic cloves, salt and pepper. Apply a coat of this mixture on the rashes.

Mix half a teaspoon of turmeric to half a glass of water and drink.

Squeeze basil leaves and apply on the itches.

Home Remedy for Knee Pain

Ginger is also one of the best methods in the treatment of joint pains. It must be included freely in the daily diet of the person. Tea made with ginger in it is also beneficial.

Massage the joints with a mixture of camphor, eucalyptus oil and menthol before going to bed.

Have a glass of carrot juice early in the morning. Continue this till you find reduction in the pains, which should happen within a week.

Have a bath with warm water every morning. This facilitates proper blood circulation.

Monday, August 17, 2009

Home Remedies for Back Pain

Place ice cubes in a plastic bag, then apply the bag on top of a thin towel that has been placed on the skin. Leave the ice pack on for 20 minutes, take it off for 30 minutes, then replace it for another 20 minutes.

In the morning drink glucose or honey in warm water.

Lemon is another useful remedy for backache. The juice of one lemon should be mixed with common salt and taken by the patient twice daily. It will give relief.

The most important home remedy for backache is the use of garlic. Two or three cloves should be taken every morning to get results. An oil prepared from garlic and rubbed on the back will give great relief.

Reduce your consumption of vata-increasing foods. Avoid most beans, including black beans, . Avoid raw, cold salads.

Persons with backache should sleep on a firm mattress on their sides with kness bent at right angles.

Another backache remedy is massage your back with mint oil gently.

Friday, August 14, 2009

Sweet Potato Sabji


1 Cup Chopped Maragenasu(Sweet Potato),

1/4 Table Spoon Turmeric powder,

1/4 Table Spoon Chilly Powder,

Salt to taste,

4 Table Spoon grated Coconut,

1/2 Table SpoonBlack Gram seeds,

2 Table Spoon Oil,

Curry leaves,

1/4 Table Spoon Mustard seeds,


1.Add chopped sweet potato to a thick bottommed pan. Add turmeric powder, chilly powder, salt and water and cook it by covering a lid.

2.Stir it once in every 2-3 mins.

3.Then add grated cocount and keep in low flame for about 3 minutes.

4.Heat oil in a pan, add blackgram seeds, mustard seeds, once it starts spluttering, add curry leaves.
5.Then Mix this with Cooken sweet poatato and Mix well before serving.

Note:Adjust Ingredients according to taste.

Halsina Hanina Kara Dose


1 cups raw rice,

2 cups ripened jackfruits(Chopped),

1 tbsp grated coconut,

4 green Chillies,

1 Table Spoon ginger and Garlic paste,

salt to taste,


1. Soak the rice in warm water for 3 hours.

2. Grind together the rice, jackfruits, coconut,green Chillies, ginger and Garlic & prepare a smooth batter out of it.
(Note:Batter should be similar to the normal dosa)

3.Add salt & start preparing dosa immediately.

4.Heat the thava,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 Have this dosa with honey or any spicy chutney.

Note:Adjust ingredients according to taste.

Thursday, August 13, 2009

Tomoto Bath


4 Tomatoes(Chopped lengthwise),

Onion Small(Chopped lengthwise),

1 Cup Basmati Rice,

1 Ginger(chopped),

Salt to Taste,

1 Table Spoon Chilli Powder,

2 Table SpoonDhani Powder,

1 Table Spoon Jeera Powder,

1/2 Table SpoonTumeric,

1 Table Spoon Garam Masla Powder,

2 Table Spoon Oil,

Coriander leaves,

1 Table Spoon Mustard seeds,

Curry Leaves


1.Cook the Basmati Rice & let it Cool.

2.Heat the Oil in the Pan & add mustard seeds.When it starts spluttering add Onions , fry till

3.Add ginger ,tomatoes , salt,tumeric & keep stirring.Mix well.

4.Then add all the dry masala powders.

5.When the tomatoes are cooked add the Rice and mix well.

6.Garnish with Fresh Coriander leaves.
Note:Adjust Ingredients according to taste.

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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