Thursday, September 18, 2008

Nariyal ki Burfi (Coconut fudge)


2 medium coconuts
2 cup sugar
100gms milk solids (khoya)
1tbsp milk


1. Scrape coconut and keep aside. (take care not to take the black covering or the colour of the burfi will change.)
2. Make sugar syrup using sugar and 1 1/2 cups of water. When it begins to boil add a tablespoon of milk to clarify the sugar syrup. Boil it to 1 string consistency.
3. Take a pan and saute scraped coconut and khoya on low heat. When it is slightly dry remove.

4. Grease a plate and keep ready.
5. Start adding roasted coconut to the sugar syrup gradually, keep on stirring the mixture. When it is semi solid remove from heat and spread onto the greased plate. Apply silver varq.
6. Cut into small squares or any desired shape when it cools down. Decorate with cashew/pista/badam.


To add different colours to the burfi before spreading it on the plate make different portions of the coconut mix and add colours to it and then spread it on the greased plate. Do this very very quickly otherwise the burfis might be difficult to spread.

The red colour burfi in the pic is Beetroot burfi.
For that if you take 1 cup of grated coconut then take 1cup of grated beetroot (use the same cup for measurements)
Rest of the procedure is same. i.e when you saute coconut and khoya add beetroot to it and saute till it is slightly dry. Then same way add it to the sugar syrup and mix. When it is semi solid remove from heat and spread on the greatsed plate. Decorate with silver varq and cashew.

Read more!

Saturday, September 13, 2008


Modak a traditional recipie made during the 10 days of Ganesh festival....
1cup fresh coconut grated
1cup jaggery grated
2cups wheat flour
a pinch of salt
1tsp cardamom powder
if you want then add dry fruits very finely chopped
oil or ghee for frying
1. Mix salt and wheat flour. Heat a little around 2tbsp oil and pour this hot oil on the wheat flour and mix. Then add enough water and make a soft dough from it.
2. Mix grated jaggery, coconut, cardamom powder and nuts (if u you) and keep aside.
3. Make small puris out of the dough and then fill the jaggery mixture into it. Close it and give it the shape of modak (refer the pic).
4. Make a few modaks like that and keep. Heat oil/ghee and fry a few together till golden brown.
5. Serve hot or warm.

Read more!

Thursday, September 11, 2008

Paneer Parantha

These parathas were invented by me while I was cooking one of the veges... actually the filling is the left over from a vege....
1/2 cup paneer
1 green chilli finely chopped
1/2 onion finely chopped
salt as per taste
2 cups wheat flour
1. Make nice soft dough of the wheat flour using enough water.
2. Mix all the other ingredients.
3. Make small portions of both flour and filling.
4. Fill the filling in the atta balls and make nice round parathas....
5. Enjoy with any simple vege...
Read more!

Monday, September 8, 2008

SWC Karnataka Roundup-Part 2

So now here continues the wonderful roundup second part of SWC Karnataka

5. Priti of Indian Khana
6. Meera of Enjoy Indian Food
7. Smitha of Kannada cuisine
8. Sia of Monsoon Spice
9. SMN of Cookspot
10. Non blogger Anuradha


1. Priyanka of Asankhana
2. Lakshmi of Taste of Mysore
3. Veda of Iyengars Kitchen
4. Priti of Indian Khana
5. Non blogger Mangala


1. Vani of Illatharasi
2. Priya Evani of
3. Priyanka of Asankhana
4. Sowmya of Creative Saga
5. Vidya Vikram of divya-dilse
Sireesha of Mom Recipies
7. Deepthi Shankar of Vegetableplatter
8. Sukanya of Sukanya-keralaiyer
9. Sheetal of Mykitchen
10. Anuradha non blogger


1. Lakshmi of Taste of Mysore
2. Sudeshna of Bengali Cuisine
3. Purva of Purvas Daawat
4. Veda of Iyengarskitchen
5. Priti of Indian Khana
6. Sheetal of My Kitchen
7. Anuradha non blogger
So now ladies enjoy the cuisines looking cooking and relishing......

Read more!

Sunday, September 7, 2008

Roundup SWC Karnataka-Part1

Hi all wonderful ladies out there.... I know you all were waiting for the roundup of this wonderful event of SWC Karnataka.... a bit late but anyways 'intazar ka fal mitha hota hai' ....
Before seeing the round up I would like to thank all the beautiful ladies out there who have taken so much effort in cooking different cuisines, take a snap and then mail and post..... thanks a lot for making this event a success... thanks Lakshmi for starting a wonderful event like this and giving me a chance to host it... it was a great experience... in the first two weeks of the event I received only one or two entries... so started feeling whether have chosen a difficult state for the event...but during the last week my mail box was flooded with entries... was really worried whether would be able to manage all things or not...anyways have put in my best...hope u all like it...and yes one more thing...double thanks to the non bloggers who participated in this event with enthu... you all put a star on the xmas tree with ur participation... So now here goes the round up starting with


1. Lubna Karim of Yummy Food

2. EC of Simpleindianfood

3. Sheetal of Mykitchen

4. Sowmya of Creativesaga

5. Maya of Konkanworld

6. Sweatha of Tasty curry leaf

7. Priyanka of Asankhana

8. Lakshmi of Taste of Mysore

9. Cham of Spice-club

10. Veda of Iyengarskitchen

11. Geeta of Fragrant kitchen

Non Bloggers

12. Mangala
Phaggila phodi
Sanna Khotto

13. Anuradha
Quick Kodabule
Sapsige Ambode

Kosambri & Chutney

1. Lakshmi of Taste of mysore

2. Sushma of Nsushma

3. Priti of Indian Khana

4. Deepthi of Vegetable Platter


1. EC of Simpleindianfood

2. Sowmya of Creative Saga

3. Veda of Iyengarskitchen

4. Lakshmi of Taste of mysore

5. Priyanka of Asankhana
link awaited

Its too late now so the rest of the roundup tomorrow.......

Read more!

SWC Roundup nonblogger entries-From Mangala

Wonderful entries of Mangala

Phagila podi

This is one favourite recipe of all Konkani speaking people on the coast. Since kantola called as ‘Phagil’ is seasonal, all wait in anticipation for its arrival along with holy Ganesh Chathurthi and many communal and regional festivities. Traditionally there are many dishes made from kantolas, but we loved this one so much, that any instance we found them in the market, wanted all of it in the form of ‘phodi’ (deep fried slices) and so this is the only one I know to make. Luckily, this vegetable which belongs to the gourd family, although not at all bitter, is available in Singapore. It’s the bigger variety, with a great taste.


 4-5 big Phagil/ Kantola

½ cup rice flour

2 tsp chilli powder or as per taste

Peanut sized aesofatida dissolved in water or aesofetida powder


Oil for deep frying

Cut each of the kantolas into 4-5 thin slices lengthwise, apply salt and keep aside for 15-20 minutes. In a bowl, mix the rice flour, chilli powder and aesofetida along with little water to make into a masala paste that isn’t watery. Drain the water from the kantola slices and mix them with the masala. Heat oil in a frying pan and deep fry the slices. Drain over paper napkins, after frying. Spicy phagila podi is ready to savor.

It can be shallow fried also on a dosa pan. For this, the slices have to be lightly patted on dry rice flour or rava before frying. Fry on each side for 3-4 minutes. Other vegetables like small brinjal, ladies finger, bitter gourd, Suvarnagadde (Indian yam), raw banana, ripe banana (Nendrabale), gujje(tender jackfruit), are also used to make delicious Phodi.

Sanna Khotto

Needless to mention of the popularity of fish and the ground coconut masala, Mangalore, the coastal queen of Karnataka promises pure satisfaction to taste buds looking for simple yet delicious food. What surprises the visitors most, are the unknown vegetarian recipes, again with basic coconut-chilli-tamarind masala that can create a variety of mouthwatering curries to go with Rice and ever popular ‘Dalithoy’ (Dal delicacy).

Having been brought up with these delicacies been cooked everyday, I never gave it much of a thought, it was just a part of living in an ancestral home with huge family, neighbours and visitors. After being caught in the mad rat race, presently, when my home is occupied by just 2, neighbours are aliens, and visitors are merely a scary thought, I now realize that my mother, aunts and grannys who practically lived their lives in the kitchen, were cooking bonds within families. I cannot reverse time hoping for ‘olden days’to return, but I do try to use cooking as one of the tools to keep my tiny family happy.


Here’s one of the everyday treats, ‘Sanna Khotto’




½  pav rice, soaked in water for over 2 hours

1 cup grated coconut

½ lemon sized deseeded tamarind

7-8 roasted red chillies

1 small piece of hing (asofetida) or powder

½ cabbage finely chopped

1 onion finely chopped




Add the soaked rice, tamarind, roasted chillies, aesofetida along with little water in the mixer and grind into paste. The mix should not be watery. Add salt to taste. To this, add in the chopped cabbage and onion mixing well. Fill up greased idli containers with this mix using a spoon or with hand. Steam them in a steaming vessel, just like idli, for 15 mins. Open after the vessel has cooled for sometime, spicy Sanna Khotto is ready to serve.  It tastes best when u smear a little coconut oil while serving.

This dish can also be made without cabbage and onion. Most times, when the masala for ‘pathrode’ is left without leaves to roll, Sanna Khotto is good solution. Some people also like to add toor dal in the mix. The same mix can also be used to make ‘Sanna Polo’ translating to ‘small dosa’ where it is spread in small circles on a dosa pan, with hand and fried on both sides for 3-4 mins.


This is the first time am ever posting any recipe. Thanks to SWC Karnataka, I was motivated. Having spoken so much on costal Karnataka and particularly Konkani dishes, definitely ‘Dalithoy’ cannot be left out. In good humour, ‘Dalithoy’ is considered as Konkana’s ‘Kula Devu’ or family God.


A comfort dal preparation to eat with rice.



½ Pav Toor Dal

Water – 1 ½ tumbler

Green chillies – 2-3 split at centre

2 Red chillies

Oil/ Ghee 1 Tbsp

Mustard seeds and curry leaves for seasoning

Hing (Aesofetida) powder- 1 tsp/button sized piece melted in water

Salt to taste


Pressure cook the washed toor dal for 2 signals. Keep the cooker on low flame for 5 mins after the signal has gone off. Churn the dal or mash with the back of the spoon, add green chillies and salt. Add a little water depending on how thick/watery as per need and let it boil. Meanwhile prepare the seasoning by heating the oil/ghee, add mustard seeds and once they splutter add the curry leaves and red chillies. Add this to the dal and let it boil for 3 minutes. Sprinkle the aesofetida powder in the dal and mix well. Super Dalithoy is ready to serve with white/ parboiled rice.

Read more!

SWC Roundup nonblogger entries-From Anuradha

Wonderful entries by Anuradha

Quick Kodubale

Kodubale is a famous savoury snack from Mysore.  Name means it is a bangle shaped snack.  It is very good with coffee on a rainy evening. The recent spell of rain tempted me to make this. Here is the recipe...


½ up roasted gram (hurigadale aka pottukadale)

2 cups rice flour

2 table spoon fresh grated coconut

10-12 dried red chillies

½ tsp hing

2 table spoon melted butter or hot oil

Salt to taste

Oil for deep frying


Soak the chillies in hot water for 20-30 min.

Gring soaked chillies with roasted gram, coconut, hing and salt. Try to use as little water as possible for making a smooth paste.

Transfer the paste into a wide bowl, add melted butter/oil, add rice flour little by little and make a dough.

Use water if required to make a pliable dough, but not too thin. When you shape ball, it should not crack.

Make small balls, roll them on flat surface and join the end to make a rough circle.

Heat oil and careful drop these when oil is hot. Fry them on medium heat till brown.

Cool thoroughly before storing in air tight container.


1.     If you cannot make circles, make small balls and fry them.

2.     Taste the dough and adjust salt, it will become less salty-spicy after frying. The dough should be slightly more salty-spicy than required by you.

3.     You can use chilli powder when in hurry.

4.     Do not use desiccated coconut, best to use fresh coconut.

5.      Increase chillies according to your taste.

Sapsige Ambode


2 cups chana dal, soaked for 4-5 hours

Green chillies to taste

1 cup chopped Sapsige soppu (dill weed)

½ inch ginger

½ tsp hing

Salt to taste

Oil for frying


Drain the dal and leave it for 15 min.

Using chopper attachment in food processor grind the dal, chillies, ginger and the dill weed.

Do not use water and paste should be coarse. This will make the ambode extra crispy.

Heat oil on medium flame.

Make lemon sized balls out of the paste. Using wet hands flatten the balls and drop them to oil.

Fry on medium heat till brown.

Drain the oil well an absorbent paper and serve hot.


Can use normal mixer, if you add water ambode will be a bit softer. How ever the taste does not change much.

Avalakki Bisi bele bath

This version of the classic Bisibele bath is made on days when eating rice is not allowed. It is as good as the original dish, but faster to cook.


1 Cup split moong dal

2 cup avalakki (poha)

Lemon sized tamarind, soak and extract the juice

1 ½ cups mixed vegetable like carrot, tomato, beans, capsicum, potato etc cut into ½ inch pieces

1 medium onion sliced thin

2 table spoon raw peanuts and/or peas

2 table spoon Bisibele bath masala powder

A small piece jiggery

2-3 spoons grated coconut

Salt to taste

Little oil, mustard seeds and hing for tadka

Few curry leaves and chopped coriander leaves

A pinch of turmeric


Wash the dal and pressure cook with vegetables and peanut, add a pinch of turmeric.

Heat oil in a heavy bottomed pan, add mustard seeds

When the mustard starts to split add hing

Add curry leaves and fry for a min

Add onion and fry for 2 more min.

Reduce the flame and add cooked dal and vegetables.

Add the masala, salt, jiggery and tamarind water

Simmer on low flame till the raw smell of the masala is gone.

Mean while wash the poha and keep aside in little water

Once the masala is well cooked, add poha and stir well.

Continue to simmer for 10-15 in stirring constantly

Switch off and add chopped coriander leaves.

Serve hot with raitha or potato chips


Add a lot of water while cooking the dal and vegetables; it tends to become very hard easily.

Don’t leave this dish unattended, it burns very quickly

Original bisi bele bath uses toor dal with rice and takes more time to cook.

Using kobbari  (kopra or dry coconut) gives better taste and will not spoil for longer time.  Original dish does not have onion, so it is ideal for packing on a picnic or travel.

Bisi Bele Bath Masala Powder


Dhania - 1 tbsp
Black Pepper - 8-10
Cumin Seeds - 1/2 tbsp
Methi Seeds - 1 tsp
Dry Red Chillies – 8-10 (whole)
Hing - 1/4 tsp
Curry Leaves - 2 stalks
Cloves - 5
Cinnamon - 1" stick
Cardamoms - 5
oil for roasting - 1/2 tbsp


Heat oil, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma.

Cool for few min.

Dry grind to a coarse powder.

Store in airtight container and use as required.

Makes: 1 Cup.


I find it difficult to make this masala accurately in small quantities, so i make at least a cup and store it. It stores well for many months in fridge.

You can use MTR Bisibele bath powder instead of this when in hurry.

Padavalkayi (Snake Gourd) Seekootu

This is a very simple gravy, yet very appetizing. You can substitute snake gourd with cucumber, chow chow or dill weed.  Cucumber and dill weed have lesser cooking time and very tasty.


1 medium snake gourd chopped into small pieces

1 cup fresh coconut

2 table spoon urad dal

20-25 pepper corns

½ tsp mustard seeds and 2 pinches hing

Few curry leaves

1 table spoon chopped coriander leaves

Salt to taste


Dry roast urad dal and pepper on medium heat until urad dal is brown. It should not have raw smell and give out a nice aroma.

Cool the mixture for few min and grind with coconut to a smooth paste using water.

In a pan heat oil and add mustard seeds.

When mustard splits add hing, add curry leaves.

After few seconds add chopped snake gourd. Fry it well for 4-5 min. Add salt.

Add 2 cups of water and bring to boil. Reduce flame and simmer till snake gourd is cooked.

Add the ground paste, after this stage keep the flame low.

Simmer for 10 min stirring often. Add chopped coriander just before switching off.

Serve with hot rice.

Toor Dal  Nuchina Unde


2 cups toor dal, soaked for 4 hours

1 inch ginger

A pinch hing

Little grated coconut

6-8 green chillies

1 spoon chopped coriander leaves

Few curry leaves


Drain the dal and leave it for few min

Grind it along with other ingredients to a coarse paste using little or no water

Shape the paste using your fist into cylindrical shape.

Steam in idli plate for 12-15 min

Serve hot with ghee drizzled over


Read more!


Wanted to send this for two events the food in colour event hosted by sunshinemom and also the SWC Karnataka event hosted by me.... but could not get time to do so... but still Rasam is one of my favourites...... and this is my way of preparing... fast and easy....
2tbsp pigeon peas (toor dal)
1tsp grated ginger
1 red chilli
2 tbsp tamarind concentrate
2tsp rasam powder
1 tsp coriander for garnish
salt as per taste
1tsp cumin seeds
1tsp oil
1tsp turmeric powder
1/2 tsp asafoetida
4-5 curry leaves
1. Cook toor dal in the pressure cooker with rice.
2. Heat oil in a vessel and add the chilli, asafoetida and cumin seeds. When the cumin changes colour grated ginger & curry leaves.
3. Saute for a minute and then add rasam powder and if desired a little red chilli powder. Add the cooked dal and lot of water.
4. The consistency of rasam is watery. Then add the tamarind concentrate and salt.
5. Mix well and boil it nicely for atleast 10-15 minutes. Cover and keep for sometime.
6. Serve hot with plain steaming rice......

Read more!

Thursday, September 4, 2008

Aluchi Patal Bhaji

This is one of the authentic Maharashtrian recipe.... I cooked the colocassia leaves like this for the first time and loved the taste so much that now I keep on looking for colocassia leaves..otherwise I used them only to make Patrado/ alu vadi which is also very tasty...
8 Colocassia leaves (arbi ke patte)
1/4 cup Split Bengal gram (chana dal)
3tbsp Oil
1/2 tsp Mustard seeds
a pinch Asafoetida
1/4 tsp Fenugreek seeds (methi dana)
4-5 Green chillies, chopped
1/4 tsp Turmeric powder
5-6 Curry leaves
1/4 cup Peanuts, roasted and crushed
Salt to taste
3/4 tbsp Jaggery (gur), grated
1/4cup Gram flour (besan)
1/2 cup Coconut, scraped

1. Clean the colocassia leaves well and shred them finely. Soak the chana dal for an hour. Drain.
2. Heat oil in a pan, add mustard seeds and let them crackle. Add asafoetida, fenugreek seeds, green chillies, turmeric powder, curry leaves and sauté.
3. Add shredded colocassia leaves and sauté for a minute. Let it cook in its steam for three to four minutes.
4. Add soaked chana dal, crushed peanuts, salt and jaggery. Mix well.
5. Add a little warm water and when ingredients are cooked mash it well.
6. Make a thick batter by adding a little water to the gram flour and add to the mixture. Cook till it thickens a little.
7. Add fresh coconut and mix well. Serve hot.

Read more!

Monday, September 1, 2008

A very famous Rajasthani dish had read in one of Nita Mehta's special edition of Rajasthani recipes...
Serves 4-5

300 gms lauki (will be half of a medium sized lauki)
3-4 tbsp oil for frying
½ cup paneer grated
½ medium sized onion-chopped finely
1-2 green chillies chopped finely
2tbsp fresh coriander finely chopped
½ tsp each salt, amchoor powder, coriander powder and red chilli powder
¼” piece ginger- chopped finely
1/4 cup finely chopped mixed dry fruits (cashewnuts, kishmish, almonds etc.)
3 tomatoes & ½” piece ginger-ground together
1 ½ tsp kashmiri red chilli powder
½-1 tsp salt or according to taste
1 tsp dhania powder
½ tsp garam masala
1-2 tsp sugar
2 tbsp oil
2” cinnamon
5-6 cloves
1. Peel lauki. Place in a cooker with 1 cup of water and ½ tsp salt. Give 1 whistle. Cool. Remove lauki and & scoop out the inside pulp taking care that the sides do not break.
2. Mix all the ingredients well, given under filling and stuff into the hollow lauki shell.
3. Heat 3-4 tbsp oil in a saucepan and shallow fry the lauki, turning so that it is evenly browned on all sides. Remove and keep aside.
4. To prepare the sauce, grind together tomatoes and ginger to a very fine puree.
Heat 2 tbsp oil, add cinnamon and cloves. Fry for 1-2 minutes.
5. Add tomato puree and all the seasonings under sauce. Simmer on low flame till dry and oil separates. Add ¼ cup water. Give 2-3 boils.
6. To serve, cut fried lauki into ½” pieces (rounds) and place in the serving dish. Boil sauce and pour over the lauki pieces. Garnish with green coriander and garam masala.

Relish it with plain or jeera rice and paratha....

Read more!
Related Posts with Thumbnails