Sunday, August 19, 2007

Rice Kadubu


This is one of the all time favouties of my brother and myself.

In my athe's house in mangalore only the sweet variety is made and they use turmeric leaf instea of banana leaf.. we could never get adjusted to the smell of turmerich leaf thou...

This is my entry for Jhiva of Rice by Sharmi


Banana leaf - hold for a sec on open flame so that the texture of the leaf softens. This is required as the leaf shold not tear while folding.

For the covering:

Rice - 2 cups (soaked in water for 2 hrs)
scrapped coconut - 1.5 cups

For the khara stuffing:

toor dal - 1 cup (soaked in water for 2 hrs)
urad dal - 1 cup (soaked in water for 2 hrs)
scrapped coconut - 1 cup
green chillis - finly chopped - 2 tbsp (add more if you like spicy)
coriander leaves - finely chopped - 3 tbsp
ginger - grated - 1"
red chilli powder - 1 tbsp - optional
hing - 1 pinch
mustad - 1tsp
urad dal - 1tsp
red chillis - 5
oil - 1 tbsp
curry leaves - 6 - 7
lemon juice - 3 tbsp

For sweet stuffing

scrapped coconut - 1.5 cups
jaggery - gratted - 1 cup
cardomom - crushed - 2 tsp


Grind the rice and coconut and salt to a coarse thick mixture adding only little amount of batter.
Keep it aside.

For the khara kadubu:
Grind the toor dal and urad dal into a coarse mixture ( again with no or minimal water)
Grind half of cocunut, half of green chillis, half of corinader, ginger and hing into a fine paste.
Add this to the toor dal + urad dal mixture.
mix in the remaining scrapped coconut, coriander leaves, green chillis and salt.
Put the tadka of mustard, urad dal, red chillis, curry leaves in the oil and pour it on the above
Mix in the lemon juice.
I like it more spice so have added a bit of red chilli powder.

For the sweet kadubu:
Mix all the ingrdients together.

Now take leaf. And put 2 tbsp of rice flour batter on it.

Flatten the batter with your hand on the leaf.

Take 1 tbsp of khara / sweet (sihi) mixture and put it on one side of the batter as shown

Close the leaf.

Once you have 10 - 12 kadubu ready you can keep it for steaming. Cook these kadubu like how you cook the idlis.

(you need to cook for 20 - 30 mins)

Take the kadubu off the flame.

Remove from the banana leaf covering.

Serve hot

One spoon of coconut oil on the khaara kadubu tastes yummmmmmmm.

Try it out and let me know how it tasted :)

Wednesday, July 25, 2007

Kempu Chutney

Kempu chutney (basically means red chutney)

My mom makes a lot of of variety of chutneys and this one has been my personal favorite. goes well with rice idlis.

Toor dal (togari bele) - 1/2 cup
Channa dal (kadale bele) - 1/2 cup
Red chillis - 15 - 20
Coconut - scraped 1 cup
tamarind juice - 3 tbsp [1 soak 1 lemeon sized tamaring ball in 1/2 cup cold water for 15 mins and use the entire content]
Oil - 1/2 tbsp

Heat a pan.
Fry the dal (without oil) till the dal starts turning golden in color [ you get the nice smell of dal roasting]
remove it from flame
Add the oil to the same pan and fry the red chillis.
when they start changing color remove from flame
Now grind the fried dal and red chillis along with all the ingredients.

If required give a tadka of mustad and chilli.

Monday, July 23, 2007

Nipittu Masala

Nipittu Masala

I saw the "churmuri gaadi" guy prepare this once in Mysore... Those guys really get wonderful ideas for preparing snacks :) Recently I saw one gaadiwala prepare sev puri (which tasted entirely differnt from the one you get from the paani puri vendor) need to ask him for the recipie if I see him ever again!! I was telling one of my collegues about these fast and easy snacks so this one is for you srijith will upload "raja masala" soon :)

For those who do not know nipittu.. This is how it looks.. You can buy this in any "hot chips" shop. Or there is a very good recipie for making nipittu at home by ruchi

Nipittu - 10 - 15 (you can get these in any hot chips shop)
Onion - 1 finely chopped
carrots - 1 grated
cucumber - 1 small finely chopped
lemon - 1
coriander - finely chopped 1tbsp
red chilli powder - 1 tsp
oil - 1 tsp

mash the nipittu into pieces (broken into medium sized pieces)
mix all the other stuff in a vessel.
Add the mashed nipittu
serve :)

Wednesday, July 18, 2007

Tomato chutney

This is how my darling bro makes tomato chutney!!! Frankly by seeing the way he was preparing it in my kitchen I did not think it would taste soo goodd :)

Tomatos - 2 cubed
onion - 1 sliced
red chilli powder - 2 tsp
turmeric - 1 tsp
mustard - 1 tsp
curry leaves - 1 sprig
red chili - 2


Heat oil in a pan. Fry tomatos till they become light pinkish..
Add the tomatos and fry for 2 mins on med flame
Add the turmeric, salt and red chilli powder and fry till the tomato is completely cooked
Remove from flame and allow it to cool
Grind it into fine puree

Heat 1 tsp oil. Add mustard
When it splutters add the red chillis and curry leaves
now put the chutney into it and cook on low flame for 1 min

Serve with Dosa :)

Paneer Corn Subzi

Paneer Corn Subzi

Not able to upload any photos :(


paneer - 1 1/2 cup cut into 1/2" cubes
corn -1 cup
capsicum - sliced 2
jeera - 1 tsp
green chillis - chopped finely - 1 1/2 tsp
hing - 1 pinch
ginger - grated - 1tsp
sugar - 1 pinch
coriander leaves - 1 tbsp chopped


Puree the corn in 1/2 cup of water into fine paste and keep aside (If frozen thaw the corn first you can aslo put the corn in boiling water and boil for 2 mins on high before making puree)

Heat 2tbsp oil and fry the paneer and capsicum till paneer becomes lightly brown. remove from flame and keep aside

Heat 1 tbsp oil in the same pan and add jeera and hing

When the jeera starts to splutter add green chillis and ginger.. saute for few seconds and add pureed corn

Add 1 1/2 cup water, sugar and salt boil (if you like more spice then add 1 tsp red chilli powder now)

Add the sauted capsicum and paneer and keep on low flame for about 1 min

Garnish with coriander

Saturday, June 16, 2007

Veg Subzi

Saturday morning breakfast - Veg subzi and Puri. (Now making gobi pakoda.. will post the recipie some other time :) )


Boiled vegetables (peas, potatos, beans, carrot) - 2 cups
milk - 1/4 cup
jeera - 1tsp
oil - 2 tbsp
hing - 1/4 tsp
salt for taste

For gravy:
Onion sliced - 1 cup
tomato chopped - 1 cup
garlic chopped - 5
ginger chopped 1"
curry leaves - 10
desicated coconut - 1/2 cup
red chilli powder - 3 tsp
turmeric - 1/4 tsp
oil - 2 tsp


Heat oil in the pan.
add onions, garlic, ginger, curry leaves.
Fry till onions become pink in color
Add coconut and fry till coconut becomes brown
Now add tomatos, chilli powder, turmeric and salt
Fry till oil seperates and tomotos are cooked.
Cool the mixture and grind it into fine paste.

In the pan heat the oil and add jeera and hing.
When it splutters, add the paste and keep stirring for 3 mins on low flame
Add the milk and salt
Add 1 cup of water and the boiled vegetables.
Cook till the gravy thickens on low flame.
Serve it hot.

Tuesday, May 1, 2007

Akki Rotti and eerulli gojju

May 1st.. holiday but i am working :( (from home actually.. some consolation there!!)..

This is what I made for breakfast today:

Akki Rotti (rotis made of rice flour)


Rice flour - 2 cups
finely chopped onions - 3/4 cup
corainder leaves - 1/4 cup finely chopped
curry leaves - 2 tbsp finely chopped
coconut grated - 1/2 cup
jeera - 2 tbsp
green chilis - finely chopped 2 tbsp
salt to taste


Mix all the igredients and make a dough (like how me make for chapatis) by adding required amount of water.

wipe the tava with a little bit of oil. Take a small orange sized portion of the dough and put it on the tava and pat into a thin roti on the tava.

cook well on both sides till golden brown.

Errulli gojju (onion gojju)


onion chopped - 1 cup
tomato chopped - 1 cup
potatos finely chopped - 1 cup
garam masala - 1 tbsp
red chilli powder - 1 tbsp
coriander powder - 1 tsp
rasam powder - 1 tbsp (optional)
turmeric powder - 1/4 tsp
chopped coriander for garnish
red chillis, mustard, hing and curry leaves for tadka

Take a little oil in the pan and fry the potatos till golden brown and take the potatos off the flame
to the oil add the mustard seeds.. when the splutter add the red chillis and curry leaves and hing.
add the chopped onions and saute till onions become pink in color.
add the tomatos and all the powders, salt and fry till the tomatos are cooked
mix in the potatos and leave on the low flame covered for 3 mins
add 1 cup of water mix well and allow to cook further on low flame for abt 5 mins.
take off the flame and garnish with coriander leaves.

Monday, March 19, 2007

Dahi vadas

This is how I made dahi vadas..

For the vadas:

Urad dal - 1 cup soaked for 3 hrs (if you add hot water then for 1 hr)
green chillis - 1 tbsp - chopped
coriander leaves - 2 tbsp chopped
ginger - 1 tdp finely chopped
Hing - 1 pinch (optional)
salt to taste
Oil for frying vadas

For garnish:
chilli powder
chopped coriander leaves - 1 tbsp

For serving:
4 cups beaten curds
Salt to taste
kaju imli ki chutney


Wash and drain Urad dal.
Grind the urad dal into a coarse to fine paste
Add green chillis, coriander leaves, hing, salt and ginger.
Mix well till the batter becomes nice and fluffy

Heat the oil in a kadai
Wipe your palms with water and take a little batter into your palm, poke a hole in the centre. Drop this in the oil and deep fry till they are golden brown in color on a medium flame.

Drain the vadas.

After this soak the fried vadas in water for about 35 - 40 mins.

Just before serving, squeeze the excess water from the vadas.
Arrange the vadas in a serving dish. Top it with the beaten curd (remember to add salt to the curds :) )..
Garnish it with chilli powder and chopped coriander leaves
Add kaju imli chutney on top

Your dahi vadas are ready.
P.S: Yesterday I was feeling very hungry so did not have the mood to prepare the khajur imli ka chutney, so added the bhelpuri chutney from kissan (after diluting it )

Pani Puri

Life is becoming very very stressful and monotnous... up in the morning.. going to the office.. catching the shuttle back.. travelling on hosur road for hrs together.. Sometimes you feel like running away to some place.. but where to run is also a big question. hmm..

As soon as I reach home the first thing that comes to my mind now a days is I want to eat something hot and spicy.. (the second thought of course is I will eat and then dig up my aerobic CD :) )

Yesterday I reached home early (it was 6:25 hurray!!!! :) ) and my aunt started telling me about the monkey which came yesterday and broke a branch in my tomato plant (dart those monkeys!!! the moment a tomato starts ripening.. they pluck the tomatoes and throw them on the ground.. my hubby says they are helping me in picking the tomatos Grrrrrr... ) Now I have a small basket full of green tomatoes.. do not know what to do with them.. hmmmm...

Any way I had recently planted the mint leaves... Look at how they have come up :)

Saw them and started thinking about pani puri... So decided to make it (ok ok my aunt who stays with us made the puri and I made the rest! )

For the Pani
(Loosely based on Tarla Dalals pani puri recipie)

Mint leaves - 1 1/2 cups chopped
Coriander - 3/4 - 1 cup chopped
Tamarind - 1/3 cup
Ginger - 1" piece
Green chillis - 4 - 5
jeera powder - 1tsp (roasted dry will taste good)
Black salt - 1 1/2 tsp
Jaggery - 1 tsp (optional)
salt to taste

For Kajur Imli Ki chutney:
Dates - 2 cups deseeded
Tamarind - 1/4 cup
Jaggery - 1 cup grated
Chilli powder - 2 tsp
Hing - 1 pinch
salt to taste

For the puris

Fine rava - 1 cup
Maida ( Plain flour) - 2 tbsp
Oil for frying

For the stuffing: (Bangalore gaadi style)
Potatos - 1 cup boiled and mashed
Peas - 1 cup boiled
Onion - finely chopped


For Kaju Imli Ki chutney:

1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water
3. Simmer for 20 to 25 minutes.
3. Cool and strain the mixture through a sieve.
4. Store in an air tight container in the fridge

For the pani:

1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve (But when in hurry you can even soak the tamarind in boiling water for 15 mins) and keep aside
2. Grind the remaining ingredients along with the pulp except the black salt and salt in the blender into fine paste.
3. Transfer the paste into a large bowl and combine with 1 litre of water (preferably from the fridge), the black salt and salt. Mix well.
4. Chill for some time after making so that all the flavours have blended properly.

For the puris

1. Mix the rava, maida, water and salt to make a semi-stiff dough and knead well. Keep aside, covered with a wet muslin cloth for 10 - 15 mins
2. Roll out a big chapati and cut out small circles with a cutter ( I usually use the lid of a small dabba)
3. Place these circles under a damp cloth till ready to fry (not more than 5 mins)
4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (Press each puri using a slotted spoon till they puff up in the oil).
5. Remove, drain on absorbent paper (Can also be stored in an air-tight container).

Now for the best part (How to eat :)) )

1. Poke the puri and make a hole.
2. Fill it with the stuffing, add a little kajur imli ki chutney.. dip it in chillied pani and eat immediately...


For stuffing you can also use mixed sprouts or soaked bhoondi

Quick Aloo mutter curry

Yawwwn.. Monday morning blues... hmmm. Sometimes I wonder why do we have monday mornings. Why can't we just start the week with Monday afternoons..

Now a days its getting colder in Bangalore and getting up from the warm bed on monday mornings is becoming more and more difficult.. I am still in Zzzzzzzzz state...

Today I was really running late.. so thought will make this quick version of aloo mutter.

You need:

Aloo - 1 up chopped and cooked
Mutter - 1/2 cup boiled
Ginger Garlic paste - 2 tsp
Onions - 1 med sized finely chopped
Tomato - 1 large finely chopped
Jeera - 1 tsp
Garam masala - 1 tsp
Red chilli powder - 2 tsp
Turmeric - 1 pinch
Oil - 1 tbsp
Salt to taste

Coriander chopped for Garnish


Heat the oil in the pan. Add the jeera when it splutters add the onion and fry till onion becomes pink
Add the ginger and garlic paste and fry for 1 more min
Add the tomato, turmeric, garam masala, chilli powder, salt and continue frying till the oil starts leaving from the edges
Add the boiled potatos and mutter and 1/2 cup water
simmer for 5 mins
Turn off the flame and garnish with chopped coriander

Beetroot Halwa

Read somewhere you can also prepare Beetroot halwa so did a bit of experimentation.

Replaced carrot with beetroot in my Gajar ka Halwa recipe :)
Never thought it will taste this yum..

Gajar Ka Halwa

Will start my postings with one of my hubby's favorite sweet :)
Carrot Halwa

My MIL makes great gajar ka halwa. As it is one of my hubby's favorite dish I thought I will also try my hand at it. This is the first sweet I tried making at home

Here is how I do it:

Carrots grated - 2 cups
Sugar - 3/4 cup
Milk - 4 cups
Ghee - 3 tbsp
Cashews and raisins for garnish


Cook the grated carrots and milk in a thick bottomed vessel on a low flame stirring occasionally till the milk evaporates. This process anyway takes some time (30 - 40 mins)

Add the 2.5 tbsp ghee to the cooked carrots and Stir.

Now add the sugar and keep stirring occasionally till the halwa solidifies.

Take the vessel off the flame.Heat the remaining ghee and fry the cashews and raisins. Add this to the halwa.

Serve hot or cold :)

P.S: Yesterday my halwa disappeared before I could take a good photo. Will post one as soon as I make it again..