Saturday, November 18, 2017

Alsande beeyye saarupkari

Alsande beeye saarupkari is a  pot side dish which is easy to prepare and comfort food. Saaru meaning rasam and upkari means sabzi/side dish. Lets learn to make this easy recipe.

2 cups black eyed beans/lobhiya/ alsadne bee
2 tomatoes finely chopped
2 pods crushed garlic
2 slit green chillies
6-8 red chillies broken into pieces
Salt to taste
2 tsp coconut oil(you can use any oil of your choice)


  • Wash  and pressure cook alsande bee along with tomatoes  in 2 cups water for 4-5 whistles.
  • Transfer it in a vessel, add salt to taste,slit green chillies and boil it for 5- 10 mins
  • Once it is boiled, remove from the flame
  • In a small pan take oil,add crushed garlic, and fry till garlic becomes brown colour, now add red chillies broken and roast it for a few seconds.
  • Add this tempering to the cooked beans and mix well
  • Serve hot with hot rice!

Here My thali consists of typical mangalorean food which has Surna(elephant foot) kismuri,Surna koot, saarupkari, rice and papad. I will update all recipes in my blog as soon as possible.
Instead of adding tomato you can add potatoes cut into small cubes(my mil does it this way ).
If you do not eat garlic give a tempering of mustard seeds,curry leaves and hing.
Happy Cooking,


Monday, October 9, 2017

Purple Cabbage and Feta Salad

During Summers we feel like eating something light! And if it’s a salad we are the most happiest people on earth.
Today I am posting a purple cabbage and feta chese salad its very easy to make.

Ingredients :
3 cups purple cabbage shredded thinly.
½ cup onions finely sliced
3 tbsp crumble feta cheese
1 tbsp finely chopped parsley
  • ¼ th cup greek yogurt
  • ½ tsp apple cider vinegar
  • ½  tsp vinegar
  • 1 tsp sugar
  • Salt and pepper, to taste

In a large bowl add in the shredded cabbage, sliced onions chopped parsley.
In a small bowl mix all the items mentioned in dressing and add it to the shredded cabbage.
Now mix it well and add in the crumbled feta cheese and serve immediately. 

Happy Cooking,


Sunday, October 8, 2017

Khasta Namak Paare/Namak paare

Khasta Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea.
Perfect snack for Diwali so do try and let us know.

 2 cups All purpose flour (plain flour or maida) +some to sprinkle
2 tbsp sooji
 ¾  teaspoon Salt
 ¼ teaspoon Carom seeds (ajwain)
 2 -3 tablespoon oil
About 1/3 cup water as needed
 Oil to deep  fry + oil to roll on the sheets


 1.  Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
2.  Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
3.  Knead the dough for another minute and divide in two equal parts.
4.  Take each part of the dough and make a flat ball shape.
5.   Spread 1 tsp oil over the rolled sheet. Sprinkle some dry refined flour over this rolled sheet and spread evenly using a spoon. After this, fold the sheet. For this, fold the sheet from one side bringing it to the half. Now similarly fold from the other side as well. Again apply some oil over the rolled sheet and sprinkle some refined flour over it. Spread out evenly.
6.  After this, fold it from one side bringing it to the half and likewise fold the second side as well. This way a thick layered sheet will be ready. Now again roll out this square sheet lengthwise (roll out this sheet little thick). 
7.   Cut each of the rolled dough into about half inch wide and 2 inch long pieces.
8.   Heat the oil in a frying pan on medium heat.
9.   To check if the oil is ready, put a small piece of dough in the oil. The dough must come rise up slowly.
10.   Do not over crowd the pan when frying. Fry the namak pares until both sides are light golden-brown.
11.   After namak pares come to room temperature they will become crisp.
12.   Once cooled store them in air tight container. 

You can add some crushed pepper to make theeke pares.

Happy Cooking!

Saturday, October 7, 2017

Vaali Bajo/Malabar Spinach Pakoda

A easy pakoda recipe which can be made on a rainy day.

Vaali /Malabar spinach or any spinach leaves – 20 leaves
Oil for deep frying

For Batter:
Gram Flour / Kadalehittu / Besan – 1 cup
Rice Flour / akki hittu – 2 tblspn
Chilli Powder – 1 tsp
Turmeric Powder – 1 tsp
Salt – to taste
Asafoetida / Hing– a pinch
Carom Seeds / Ajwain / Carom Seeds – 1/2 tsp
Water as needed

Wash the leaves really well and dry them.
Mix all the ingredients for batter in a bowl to a smooth batter.
Dip each leaf in the batter and fry in hot oil till golden.
Drain and serve hot with sweet and spicy chutney or even tomato ketchup.

Aps Note:
If you do not find malabar spinach then you can use any spinach leaves you find. But make sure they are fresh and crispy!
Happy Cooking !

Butter Chakli/Butter Chakkuli

I tried a few chakli recipes last year but couldn’t post them due to some reasons. Today I am posting Butter chakkuli/chakli which can be prepared during Diwali.
Lets get cooking!

  • 2 cups rice flour
  • ½ cup besan / gram flour
  • 2 tbsp roasted chana dal / roasted bengal gram / putani kaalu
  • 1 tsp jeera / cumin seeds
  • 1 tsp white or black sesame seeds
  • pinch of hing / asafoetida
  • salt to taste
  • 1-2 tbsp butter
  • Water as required to knead into a soft dough
  • Oil for deep frying

  1. In a large mixing bowl take rice flour, besan and powdered roasted chana dal.
  2. Add cumin seeds, sesame seeds,hing and salt.
  3. Lastly add butter and crumble well with flour.
  4. Now slowly add water as required and start kneading.
  5. Knead to smooth and soft dough a little harder than chapathi dough.
  6. Furthermore, take star mold and fix to the chakli/chakkuli maker.
  7. Also grease the chakli maker with some oil.
  8. Now make a cylindrical shape out of dough and place the dough inside chakli/chakkuli/murukku maker.
  9. Now tighten the lid and start shaping chaklis on a butter paper.
  10. Now drop these into hot oil 3 at a time and fry chaklis on medium flame.
  11. fry till they turn golden brown and crispy from both sides by flipping it on both the sides equally.
  12. Drain them onto a paper towel.
  13. When cooled store them in a airtight container.
Serve Yummy Butter Chakli with some hot tea or coffee.

Aps Note:

Instead of shaping chakkuli/chakli you can drop them directly in hot oil.
You can add chilli powder to make spicy butter chakli.

Happy Cooking,

Thursday, October 5, 2017

Pav/Indian soft buns

I always wanted to try homemade pav(soft Indian bun) but was hesitant about the texture but all thanks to cooking shooking video it helped me a lot. It came just perfect, along with it I even made some masala buns which were yum!

Recipe Courtesy : Cooking Shooking
Yields around 20 small sized pav

Here is recipe for Laadi Pav/Paav.
  • Plain Flour / Maida - 2 Cups
  • Milk - ¾ Cup + 1½ Tbsp
  • Salt - 1 Tsp
  • Butter - 4 Tsp
  •  Milk Powder - 1½ Tbsp
  •  Instant Yeast - 2 Tsp
  • Sugar - 1 Tbsp
  • Milk & Sugar - For Brushing
  • Flour - for dusting
  • Oil - for greasing


  1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
  2. Add the dry ingredients i.e  maida, salt and milk powder on your kitchen platform mix well and make a well like shape with this.
  3. After 10 minutes yeast mixture should look frothy, Add this mix to the dry ingredients well and knead it to a dough. This mixture will be sticky but that’s how it has to be says the recipe and I agree with it.
  4. Now add the butter to the sticky paste and start kneading for atleast 10 minutes. It will turn from sticky mass to a dough .Use scraper to scrape the dough that has stuck to your countertop and knead for 5 more minutes.
  5. After 15 mins of kneading, transfer this dough to a big bowl apply some oil on top, cover with a cling wrap or kitchen towel and keep aside for 45 mins to one hour.
  6. It will double in volume after one hour, take someflour dust your hands and punch down the dough. Take it out and knead for one minute, if it sticks too much, sprinkle just a little flour. Dont add too much flour.
  7. Now divide this dough to lemon sized portions. Now keep one portion on your palm and with other hand roll this in circular motion to make a round shape.
  8. Take a cake tin (preferably square, but I didn’t have it then so I used round)and grease with oil, place the shaped dough. Keep the dough portions very close touching each other
  9. Now cover the tin with damp kitchen cloth and keep aside for another 40-45 mins.
  10. Preheat your oven to 200deg C for 10 minutes.
  11. Carefully remove the damp cloth after around 30 minutes so that they don’t stick to the cloth.
  12. After 45 minutes, brush the pav gently with milk and sugar. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
  13. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!

Aps Notes:
Do not add anything while kneading. It will not be soft if you add anything while kneading.
I've topped the pav with some dried curry leaves and chilli flakes. It's totally optional.
The above mentioned recipe is fool proof and it worked perfectly well with me.
Do try it and Enjoy !
Happy Cooking!

Sunday, September 24, 2017

Potato Murukku/Batate Chakkuli

Potato Murukku is a easy snack which I learnt from a very nice group in FB. Thanks to Mrs Shobha shenoi for the recipe. Here I am passing it to you lovely readers to try it at yourself.  
This is a perfect snack for Diwali.
Lets Get Cooking !
Rice flour-1 cup (i used store brought one with name Idiyappam flour)
Potato-1,medium sized
Ajwan seeds/Oma kaalu- 1 tsp
Hing powder-1/2 tsp or Hing water(i.e diluted solid hing water) -1/2 tsp
Chilli powder-1/2 tsp
White or black sesame seeds/Til -1/2 tsp(i've used white)
Butter/oil-1 tbsp
Salt to taste
oil to fry ( I use coconut oil for known reasons)

Pressure cook/ boil the potato well.
Cool peel the skin and grind it in to a paste in the mixer grinder/mixie.
In a mixing bowl add flour,ground potato paste,ajwan seeds,hing,salt and butter/oil and mix it well.
Then slowly add very little water and knead to a non sticky dough.
Grease the murukku press with oil and fill the dough.
Press it gently and drop it in hot oil.
Fry them well.
Repeat the process for all dough.

Aps Notes:
In my moms and in laws place we use coconut oil for most of the deep fried dishes. But for chinese and other cuisine we do not use coconut oil.  Please feel free to use the oil of your choice for deep frying.
You can replace ajwain seeds with jeera/cumin seeds.
With the same dough you can make it into Chakkuli/chakli shape  and it becomes Batate Chakkuli
Make sure you consume this within 2 days unlike other Chakkuli/Murukku.

Happy Cooking,

Saturday, September 23, 2017

Goli Bajo/Goli Baje/Mysore bonda

Goli Bajo or Goli Baje is a popular snack in Mangalore. It’s requires no grinding and can be made easily. Goli means tiny ball sized. These can be served with chutney of your choice for a change I have served it with Tamdi chutney/red chutney.
Let’s get Cooking,
All purpose flour- 2 cups
Bengal gram flour/Besan- ½  cup
Buttermilk- ½  cup
Water- ½  cup
Sugar-2-3 tsp
Green chillies-4,finely chopped
Ginger-1 tsp, finely chopped
Salt- to taste
Cooking soda/Baking Soda-1 tsp
Oil- to deep fry
Water-to dip your hands

  1. In a bowl add salt,sugar, cooking soda ,minced green chillies and ginger,buttermilk and water.
  2. Add maida, gram flour/besan  and prepare the batter to a thick consistency by mixing it with your hands or a hand whipper.
  3. Ferment this batter  for an hour.
  4. The batter turns to be too rubbery/ looks chewy and that is how it has to be.
  5. Heat oil,dip your fingers  in water and take a lime sized batter with your four fingers and drop it slowly in oil by  pushing the batter in the oil with the help of your thumb finger.
  6. Fry it on a medium flame until golden brown in colour.
  7. Transfers the goli bajos in a kitchen towel to drain excess oil if any.
  8. Serve it hot with chutney.

 Aps Notes:
Add in more buttermilk if the the batter becomes too dry or extra flour if it becomes too watery.
If you do not have buttermilk mix 1/4th cup of sour yogurt with 1/4th cup of water and whisk till smooth.
Just dip your fingers in water only as required do not make your hands too watery.

In Mysore this is known as Mysore Bonda.
Enjoy making and eating Goli Bajo.

Happy Cooking,

Nanchane Duddali / Ragi Manni/Finger Millet Halwa

I have already posted Kuve Pitta(in konkani)/Arrowroot powder/Indh Hudi(in tulu) Duddali, now I am posting Nanchane Duddali. This is made of Finger Millet/Ragi and is very healthy and cool for the body. 

Lets get cooking!

·  Ragi*/ Finger millet- 250 gms
·  Milk – 1 cup
·  Jaggery (adjust accordingly)- ½ cup
·  Cardamom pods-4-5
·  Clarified butter/Ghee- 1 tsp

  • Wash ragi and then grind it to get a very fine paste. Add water as required. Then strain it to get the thick milk from ragi. Then transfer the remains of ragi from the strainer to a bowl and add little water and again strain this mixture again in the bowl which contains the thick ragi milk. Repeat this process two more times, so ground ragi milk is extracted completely. When the is done lastly take a clean muslin/cotton cloth and strain all the milk so that no residues of the ragi remains in the milk. By doing this you get a clean ragi milk.
  • Now in a deep pan / kadai add the ragi milk , milk (the fresh milk that we get in stores)and jaggery mix well until it melts completely. Check for the sweetness and if there is need of more sweetness you can add more.
  • Now start heating it on a medium flame and keep stirring continuously. After 3-4 minutes, the liquid starts to solidify and the color starts to darken. Continue to stir further, until everything gets solidified, add cardamom powder and mix well. Once done turn off the heat.
  •  Transfer it to a plate which is greased with ghee.
  • Spread the mixture evenly.
  • Allow it to cool for 15-20 minutes at room temperature.
  • Once it cools, cut it into desired shape. Nanchane Duddali is ready!

Aps Notes:
Please do not substitute ragi with ragi flour.It is always advisable to use ragi over ragi flour. When ragi is used, the duddali gets a better taste and texture. And when ragi flour is used the duddali doesn’t set properly.  And if you don’t find Ragi/finger millet the please make duddali wit little flour just to check if your duddali can set properly.
Here I have used jaggery which was very light in colour so this light colour, if your jaggery is dark in colour then duddali colour will be deep brown.
Instead of jaggery you can use sugar too. Both taste completely different.

Happy Cooking,

Thursday, September 21, 2017

Custard Kulfi

Custard kulfi is one easy kulfi recipe if you have prepared custard before hand, for custard recipe please follow my recipe Here.
Yields : 6 kulfis
 Ingredients :
Freshly prepared custard -1 ½  cup
1 tsp powdered sugar
Popsicle moulds

Take the prepared custard in a bowl add sugar and mix well. Now take the kulfi/popsicle mould and add the mixture in the mould till it fills in. Now cover the moulds and place it in the freezer for 5-6 hours or overnight.

 Remove from the moulds and serve immediately.
Aps Notes:
There is no need to add sugar but if you add it helps in retaining the sweetness after freezing.
You can even add some tutti frutti if you wish.
Do try this easy recipe and let me know :).

Happy Cooking,

Fruit Custard

Custard is one simple dessert that can be whipped up with limited ingredients.  It can be served at room temperature or chilled.

  • 1/4th  cup vanilla custard powder
  • 2  ½ cups (625ml) milk
  • 2 tablespoons caster sugar
  • Fruits of your choice ( here I have used apples,grapes,strawberries, pomegranate seeds)
  • Nuts (slivered pistachios and almonds)
  • Step 1
Combine custard powder and 1/4 cup of the milk in a bowl. Stir until smooth.

  • Step 2
Place custard mixture, sugar and add remaining milk in a small saucepan over medium-low heat, stir constantly until custard comes to the boil and thickens. Simmer, stirring for 5 minutes.
Add this prepared custard in a large bowl and place it in the refrigerator to cool completely.
  • Step3
Chop apples and strawberries into bite sized pieces.
Cut the grapes into halves.
Just peel the pomegranate to separate the arils.
 Keep in the fridge to cool.
  • ·         Step 4

Once the custard has completely cooled down add in the fruits and nuts and Serve chilled.

Aps Notes:

If you want a thick custard add 2 ½ cups of milk if you like your custard semi liquid add ½ cup more milk.
You can use fruits of your choice.
 Happy cooking,

Tuesday, September 19, 2017

Cornflakes Laddoo

In Mangalore we a company  called Pon Pon sells only laddoos. They make different variety of laddoos from Ashtami Laddoo to Bombay laddoo. One unique laddoo I tried from them was Cornflakes laddoo. Yes you heard me right! It is made of the puffed cornflakes we use for chivda. It is crunchy and tasty and my daughter manya loved the taste. We even got some back here and they got empty in a jiffy. She asked me to make it but I was like after all we have to fry it! But yes I love to experiment so I thought of making it with Kellogs Cornflakes and yes it did turn out to be a real Hit! Manya was happy about it and so was I for creating a healthy Dessert/Snack.  Why buy the unhealthy bars when we can make healthy ones at home. Next time I am going to make these as chikkis as it is easy to bite than laddoo(my teeth aren’t strong enough you see ;) ).
This is perfect treat for kids Snack box and even a good treat for Diwali.
Here is the recipe for Cornflakes Laddoo
Preparation Time : 15 mins

Makes – 12 ladoos

Cornflakes – 1 ½ cup
Jaggery9 Unrefined sugar made from sugarcane juice. Available at any good Indian stores )– 3/ 4th  cup
Water – 3 tbsp
Ghee – 1 tsp + greasing hands
Roasted and deskinned peanutes – 3 tblspn

Preparing of Cornflakes for Laddoo:
Take cornflakes in a wide plate and crush them roughly with your hands and keep them aside for later use.

 How to make jaggery syrup
Put jaggery on heavy bottom skillet on medium heat and add 3 tbsp water. Jaggery will melt and start boiling. Let it boil on low heat and keep stirring.
After around 10 minutes pour a drop of this syrup in a bowl of water. If the drop maintains its round shape, then it means syrup is ready. If the drop falls flat at bottom of the bowl, then it still needs to be boiled for few more minutes.
Syrup gets ready in approximately 10-15 minutes.
Now add the roughly crushed cornflakes and mix with the jaggery syrup thoroughly. And pour this mixture in a large  greased bowl.
Grease your hands with a little ghee.
And start shaping into small balls from this mixture when it is hot because the mixture gets hard as it cools down.
Place this in a air tight container only after it has cooled completely and serve.
Aps Note:
Make sure that you keep stirring the jaggery continuously on low heat as it gets burned easily.
If you find it difficult to roll, you can use greased ladle or greased rolling pin and gently press them on the a well greased pan/board  to spread them evenly. And just give cuts while hot so that it is easy to break.
Sometimes the syrup needs more of cornflakes depending on the thickness of the syrup in such cases if you feel the need of adding more flakes add little by little until you feel you can now roll the laddoos. 

Happy Cooking,

Wednesday, June 14, 2017

Homemade Cherry Yogurt

I make homemade yogurt in the simplest way possible as my kids love both fruit and yogurt.
Here is a simple recipe for Cherry Yogurt

3 cups plain yogurt. For future recipes you can use the plain homemade yogurt to start new batches.
Cherries to taste (I used approx 1 cup pitted dark cherries)
Sugar to taste (I used just a tbsp is good for this recipe as cherry were sweet)

For the puree:
 Blend some pitted and diced cherries to a puree consistency, do not  make into fine paste.


Whisk yogurt till smooth. Add the pureed cherry to the yogurt and mix gentky.
Transfer the mixture into a airtight container with lid, refrigerate it for about 3 hours.
Once the yogurt is chilled, enjoy this healthy recipe, it's delicious, rich and fresh.

Aps Notes:
You can use red cherries too.
Adjust sugar as per your taste, of cherries are sweet reduce the sugar.
Happy Cooking,


Sunday, May 28, 2017

Suran Shashliks

Suran Shashlik
This is one dish I learned from a food group in FB by Shilpa Rao and it was a instant hit at home. Do try if you love experimenting with food just like me and moreover its one super recipes for vegeterians.
1 Big piece of Yam or suran cut in to chunks (Be careful if its itchy)
Salt to taste
1 capsicum cut in to squares
1 white onion or red onion cut in to big squares and separated
For Marination
½ tea spoon red chilli pwd
¼ tsp garam masala pwd
¼ tsp haldi pwd
1 tsp achari masala (If you dont have achari masala add 1/4th tsp each of jeera and dhania powder,fennel seed powder with a hint of chat masala)
1 table spoon dahi/yogurt
Juice of ½  lime

Method :
Parboil the yam till soft but firm. After cooking discard the water.*check notes
After the yam has cooled mix all the above ingredients  mentioned under Marination and arrange on skewer if you don’t have skewer use toothpicks. One capsicum piece, One onion piece, one yam pieceat a time . Let it stay for 30 minutes
Sprinkle little oil on a pan and cook it on all sides. Turning all sides keeeping the flame very slow to avoid shashliks into turning black very soon!
Yummy vegetarian suran Shashliks are ready to eat ....serve with sprinkled chaat masala on top.
Serve it with some Yummy Dahi  Pudina Chutney or pudinachutney

Aps Notes:
You can use any other method to cook the yam/suran like Microwave/pressure cooker.
If the Yams have become very soft please don’t use the same as it will crumble while cooking further and will not stay on the skewer.
If you want another version you can Grill it in oven. (Again Oven time varies, I’ve always preferred gas version for suran.)
The original recipe has tandoori masala in it but I’ve used achari masala which tastes equally good. 
Happy Cooking,

Friday, May 26, 2017

Ambuli Nonche (Version 2)

There are many versions of Ambuli/Raw mango pickle in Amchigele/Konkani community this is one such pickle with roasted spices and its totally lipsmacking. This pickle has no oil in it so there is no fattening agent in it.
Ambuli/ Raw Mangoes- 3 hard n fully matured
To Dry Roast n Powder
 Dry Red chilly –approx. 20 or one big fistful
 Mustard seeds- ¾ th  cup
Rock salt-1 Cup heaped  
Fenugreek seeds/Methi seeds - ¼ th tsp
Asafoetida /Hing ... 2 chickpea size ( I use hing in solid form, if using powder then ¼ tsp  )

Wash and wipe the raw mangoes with clean dry cotton cloth .
Shred the raw mangoes along with skin with a knife.
Dry roast rock salt on sim /low flame for few seconds. When cooled finely powder it in a dry grinder/mixie.
Dry roast fenugreek seeds, then mustard seeds when splutters remove it from flame and let it cool.
In the same pan dry roast red chillies and hing. Allow these to cool.
Now first powder the dry roasted chilly to a very fine powder. Remove it in a clean and dry glass bowl.
Then powder the roasted mustard seeds, roasted hing and roasted methi seeds to a fine powder.
Take it in the same bowl in which we have chilli powder(roasted).
In the same bowl add the shredded raw mango , roasted and  powdered salt , half a cup of boiled and cooled water and mix well .
 Now transfer this in a clean and dry glass jar or a porcelain jar.
The Pickle taste perfect  tangy and spicy after 2 or 3 days.

Note : Dont touch water while preparing this pickle . Use completely dry spoon , mixie jar n also the glass  container in which the pickle will be stored .
We can do it even with Adoli we call it kochoche in amchigele.  Adoli(This is a curved cast iron blade fitted to a wooden base, to cut with this one needs to sit on wooden base and then cut with the curved blade. It needs lot of experience and i have none.) This is just dap the raw mango on the adoli randomly and then chop this gives tin shredded mango pieces.

Enjoy Making and do let us know how you liked it.

Happy Cooking,