Oct 7, 2020

Elephant Yam 🍠 Kebab | ಸುವರ್ಣಗಡ್ಡೆ ಕಬಾಬ್ | सुरन के कबाब



200 gms Elephant Yam / Suran (cut into cubes) 1 tsp Red Chili Powder 1/4 tsp Turmeric Powder 1/2 Cup Corn Flour Oil for deep fry Salt per taste


1. Boil water in a pot. Add yam. Cook until fork tender 2. Drain yam and wash in cold water (this helps to remove oxalyic acids which causes itchyness) and set aside 3. Mix all the dry ingredients - corn flour, red chili powder, turmeric powder and salt 4. Add the dry ingredients to yam and toss well, so that they are evenly coated with the flour mixture 5. Heat oil in a heavy bottomed utensil 6. Drop the coated yam to the oil. Fry until it turns to deep red color and when it stops to bubble 7. Remove from oil and use a paper towel to drain excess oil 8. Serve hot

ಕುಂಬಳಕಾಯಿ ಪಲ್ಯ | Pumpkin Playa South Indian Style

This recipe is extremely nutritious and helps to keep body warm during winter months. Pumpkins have a long shelf life which makes it easy to store during cold season. 

Sautéed pumpkins is good for gestational diabetic mothers , postpartum and kids. 

250 gms Yellow Pumpkin (skin on & cut into thin pieces)
2 tsp Oil
1/2 tsp Mustard Seeds
4 Green Chilies (cut lengthwise)
1 small Onion (thinly chopped)
1/4 tsp Turmeric powder 
3 tsp Desiccated Coconut Powder 
Salt per taste
Cilantro for garnish 

1. Heat oil on a heavy bottomed utensil
2. When oil is smoky hot, add the tempering with mustard seeds. When it starts to splutter, add Curry leaves, green chilies and onions. Sauté until onions softens
3. Add turmeric powder and sauté for few seconds until color from turmeric powder is infused in oil
4. Add pumpkin and mix well. Cover the pot and cook for 8-10 mins until pumpkin softens to fork tender. Sauté occasionally without mashing pumpkin 
5. Add salt , coconut powder and mix well. Cook for 2 mins
6. Garnish with cilantro 
7. Serve as an accompaniment with rice varieties , Chapati etc. 

Heerekayi Palya In North Karnataka Style

400gm Ridge Gourd (peeled & thinly sliced)
1/2 tsp cumin seeds
1/2 tsp Mustard seeds
1 tsp Channa Dal
3 tsp oil
1 small Onion (finely chopped)
5 Green chilies (cut lengthwise)
1/4 tsp Turmeric powder
1/2 cup Peanuts 

1) dry roast peanuts on a heavy bottomed pan until it turns light brown in color. Then set aside and allow it too cool
2) heat oil in the same pan. Add mustard seeds, cumin seeds and Channa dal. Wait until it starts to splutter
3) then add onions and green chilies. Sauté until it starts to turn translucent 
4) then add turmeric powder. Mix well until the color of turmeric powder is infused in oil
5) then add ridge gourd and mix well. Cover the pot and cook under low heat. Allow the vegetable to cook in it own moisture for atleast 15 to 20 min with stirring occasionally 
6)add salt to taste
7) after vegetable is completely cooked, add the peanuts and mix well until all ingredients are well combined. Cook in low heat for 2 mins and it is ready to be served

Jul 13, 2020

ಬೇಳೆ ಚಟ್ನಿ | Bele Chutney

Another variety of chutney served as an accompaniment with South Indian breakfasts 🍳.
It is loaded with indulging  flavours of garlic, roasted red chilies and roasted lentils. 
Here is the recipe 

2 tsp Channa dal
2 tsp Urad dal 
1 inch piece of Tamarind
4 cloves of Garlic (diced)
4 Green chilies
1 Whole red chili
1/2 cup Desiccated coconut powder 
2 tsp oil
3/4 cup water
For tempering
1 tsp oil
1/2 tsp Mustard seeds
A sprig of Curry Leaves

  1. Heat oil in a pan. Add Urad dal and Channa dal. Fry until it is golden brown. 
  2. Then add garlic, green chilies , red chilies and tamarind. Sauté until garlic starts to turn brown. Set aside and cool.
  3. Grind together roster ingredients, coconut, salt and water into a smooth paste
  4. As an optional step, you can add tempering with 1 tsp oil, 1/2 tsp mustard seeds and 4-5 curry leaves. Pour the seasoning on top of chutney. Serve with any kind of South Indian breakfast.

Maanga Vatta Kuzhambu

There are so many versions of vatta kuzhambu. And here is my interpretation of this recipe.


2 cups of Raw Mango (diced)
2 tsp Dried Elder berry
2 tsp Dried Black Nightshade berry
8 cloves of Garlic (thinly sliced)
1 tsp Fenugreek seeds
A sprig of curry leaves
1/4 tsp Asafoetida
2 tsp Sambar powder
1/2 tsp Turmeric powder
1/2 tsp Jaggery or brown sugar
Salt per taste
Lemon size Tamarind (soaked in water)
1 tsp Rice flour
5-6 cups of water
1/4 cup Oil


  1. Extract tamarind pulp and set aside. Wash berries in water and set aside
  2. Heat oil in a wide open earthenware. Add mustard seeds and curry leaves. When it starts to splitter add asafoetida and garlic. Sauté until garlic softens. Then add the berries
  3. Add sambar powder and turmeric powder. Sauté for 10 sec so that the flavors and color is infused in oil.
  4. Add tamarind juice along with 4-5 cups of water. Add salt and jagged as well. Bring it boil
  5. As the color of the curry deepens and oil floats on top add rice flour mixed with 1/4 cup of water. It helps to thicken the curry.
  6. Add mango and boil for 3-4 minutes until mango is fork tender
  7. Serve hot with steamed rice. 
  8. If you are making this recipe in earthenware then add additional 1 cup of water as it absorbs moisture. 
  9. It tastes best following meal

Jul 7, 2020

Horse-gram & Barnyard Millet Sevai

“Happiness is when you start your day with a good breakfast!!”. I decided to make speciality breakfast on a weekday and make it a family special. And no matter what you cook, it always tasted special when you eat together with your family.

Here is the recipe-

200 gms Horsegram Vermecelli
200 gms Barnyard Vermecelli (or choose any kind)
 4 tsp oil
1/4 cup peanuts
1/2 tsp mustard seeds
1 tsp Channa dal
6 Green chilies (Cut lengthwise)
A sprig of curry leaves
1 small onion (finely chopped)
1/4 tsp turmeric powder
Juice of 1 lemon 
Salt per taste 
Water ( to cook vermecelli)

  • Heat water in a large pot.
  • Add 1/2 tsp salt and 1 tsp oil.
  • Bring water to boil.
  • As the water starts to boil, add vermecelli and cook for 2 minutes.
  • Use a large strainer and drain water completely. Set aside cooked vermecelli.
  • Heat oil in a skillet. Add peanuts and fry until it starts to turn golden brown. Remove peanuts from oil and set aside. 
  • In the same pan with same oil, add mustard seeds, Chanda dal, green chilies , curry leaves and onions in specifies order. 
  • Sauté onions until it starts to turn translucent. Add turmeric powder and salt. Mix well.
  • Then add cooked vermecelli and lemon juice and mix well in low heat until all ingredients are well combined. 
  • Garnish with coriander leaves and peanut.


500 ml Yogurt made from whole milk
3/4 cup Powdered Sugar
1/4 tsp Cardamom Powder
Few strands of saffron
Mint leaves

First line a strainer or a colander with cheese cloth. 
Pour yogurt on the strainer.
Fold the edges of the cloth together and gently squeeze.  Let it rest for 2-3 hours until water starts dripping from cloth. 
Remove hung curd and transfer it to a separate bowl. 
Add sugar and cardamom.
Whisk it with an electric beater for 2 minutes until all ingredients are well combined.
Transfer to serving bowls and refrigerate.
Serve chilled with saffron and mint garnished on top.

Jun 8, 2020

Senai Kizhangu Fry | Eddos Tawa Fry

250 gms Eddos 
2 tsp Rice Flour
1 tsp Chili powder
Salt per taste
1/4 tsp Turmeric powder
Oil for Pan frying

  • Cook eddos in a pressure cooker with water upto 2 whistling sounds
  • After eddos has cook, drain water and peel the skin. Slice each root into small discs and set aside
  • In a separate bowl, mix together rice flour, chili powder, salt and turmeric powder. Add 4 tsp of water and make a smooth paste
  • Take a small portion of the spice paste and apply it on sliced eddos. Repeat the process for remaining eddos
  • Heat oil in a pan. Add 2 tsp of oil. When oil is smoky hot, place eddos on pan and fry on both the sides. It take 2 minutes on each side on medium-low setting. Add more oil to make it crispy
  • Serve hot

Jun 1, 2020

Schezwan Stir Fried Squash & Broccoli

4 tsp Oil
3 tsp Garlic
1 small Red Onion (diced)
3 cups of Squash (diced)
3 cups of Broccoli florets
2 tsp Store bought Schezwan sauce
2 tsp Dark Soy Sauce
1/2  tsp Black pepper powder
1/2 tsp Corn Starch mixed with 2 tsp of water

  1. Heat oil in wok. Add garlic and saute for 30 sec until lightly brown
  2. Add red onions, squash and broccoli. Saute under high heat for 3 minutes
  3. Add schezwan, soy sauce, pepper powder, salt and corn starch. Mix well until well combined. Continue to saute for 3 minutes

Pudina Pulav | One pot pressure cooker recipe under 30 minutes

2 cups of Basmati rice (washed and soaked in water for 15mins)
1 small sized Onion (thinly sliced)
1 large Bay Leaf
Juice of 1/2 Lemon
5 tsp Oil
3 cups of Water

For maslala 1
   7 cloves of Garlic 
   1 inch piece of Ginger
   4 Cardamom pods
   1 inch piece of Cinnamon
   7 Cloves
   6 Green Chilies
   2-3 tsp of water

For masala 2
  2 handful or 1 large bunch of Mint 
  2-3 tsp of Water

  1. Grind all the ingredients into a coarse paste listed under "Masala 1" and set aside
  2. Heat oil in a pressure pan. Add bay, when it starts to splutter, add onions. Saute until onions are wilted about 3-4 minutes
  3. Add ground "Masala 1" paste. Saute until masala get aromatic and oil starts to separate
  4. Add water, salt, lemon juice. Continue to simmer
  5. Add rice and continue to simmer
  6. Grind mint listed under "Masala 2" and pour the contents into the pressure pan
  7. Mix well. Cover the pressure pan and cook until 2 whistling count
  8. Serve hot

Veg Pulav | One pot pressure cooker recipe

2 cups Basmati rice ( washed & soaked in water for 15 mins)
5 tsp Oil
2 tsp Crushed Ginger & Garlic
1/2 cup Chopped Green onions
1/2 cup Chopped Mint
3 Green chilies (slit lengthwise)
3 cups of Diced Vegetables (potato, carrot, peas)
2 Bay leaf
2 sticks of Cinnamon
5 Cloves
3 Cardamom
1 Marati moggu
1 Black stone flower
3 Mace
1 tsp Sambar powder
Juice of 1/2 Lemon
3 cups of water

  1. Heat oil in a pressure pan. When oil is smoky hot, add all the whole spices - bay leaf, cinnamon, cardamom, cloves, marati moggu, black stone flower and mace
  2. When oil starts to splutter, add green chilies, green onions and mint. Saute for a minute
  3. Add diced vegetables. Saute for a minute
  4. Add sambar powder. Mix well until well combined about 30 sec
  5. Add water, lemon juice and salt. Continue to simmer
  6. Then add basmati rice. Mix well
  7. Cover the pressure pan with lid. Cook upto 2 whistling sounds
  8. Serve hot

May 20, 2020

Pudina Chutney

2 tsp Oil
5 cloves of Garlic (roughly chopped)
4 Green Chilies (roughly chopped)
1 inch piece of Tamarind
1/2 cup Coconut 
1 large bunch or 2 handful of Mint
1/2 tsp Salt
For seasoning
   1 tsp Oil
    1/4 tsp Mustard seeds
   1 Red chili 

  • Heat oil in a pan. Add garlic and green chilies. Saute until garlic starts to turn light brown.
  • Add tamarind, saute for just few seconds
  • Then add mint. Saute until mint starts to wilt
  • Add coconut. Saute until coconut starts to turn light brown color
  • Remove off from heat and cool 
  • Add salt and 1/2 cup of water. Grind the ingredients into a smooth paste
  • As an optional step, add seasoning. Add 1 tsp of oil, 1/4 tsp mustard seeds and 1 Whole re chili. When it starts to splutter, pour it over chutney
  • Serve it with Indian breakfasts, breads, sandwich and tacos

May 18, 2020

Veg Egg Bhurjji

2 tsp Green Chilies (finely chopped)
2 tsp Garlic (finely chopped)
1 large Onion (finely chopped)
1 cup of Cabbage (finely chopped)
1 cup of Carrots (finely chopped)
3 cups of Spinach (finely chopped)
2 cups of Mushrooms (diced)
6 Eggs
Dry spice powders
   1/2 tsp Garam masala powder
   1/4 tsp Turmeric powder
   3/4 tsp Coriander powder
   1 tsp Chili powder
   1 tsp Store bought Mutton masala powder
Salt per taste
3 tsp oil

  • Heat oil in a skillet. Add garlic and chilis. Saute for 30 sec
  • Then add onions. Saute until onions are wilted
  • Then add cabbage and carrot. Cook for 2 minutes
  • Then add spinach and mushrooms. Saute for 2 minutes
  • Then add dry spices powders - garam masala powder, turmeric powder, coriander powder, chili powder and mutton masala powder. Mix well util well combined
  • Add salt per taste. Mix well
  • Add eggs. Stir until until eggs starts to thicken and no liquid eggs remain. 
  • Serve with steamed rice and Indian bread

Veg Coconut Kurma


1 large or 1 cup of Carrots (diced)
2 small or 2 cups of Potatoes (diced)
1 cup of Green beans
1/2 Onion (finely chopped)
1 tsp Coconut oil
2 tsp Crushed Garlic
5 Green chilies (cut lengthwise)
1 can or 14 oz or 3 cups of Coconut Milk 
Whole dry spices
   1 Bay leaf
   1 inch stick of Cinnamon
   3 Cardamom (crushed)
   5 Cloves
Dry spice powders
   1 tsp Red Chili powder
   1/2 tsp Coriander powder
   1/4 tsp Turmeric powder
1 tsp Rice flour
1 1/2 tsp Salt
3 cups of water

  • Cook carrots, potatoes and beans in a pressure cooker with 1 cup of water for upto 1 whistle. Set aside and allow pressure cooker to cool
  • Heat coconut oil in a heavy bottomed skillet. As oil turns to smoky hot, add whole dry spices- bay leaf, cinnamon, cardamom and cloves. Wait until it starts to splutter
  • Then add garlic and green chilies. Saute until garlic starts to turn golden brown
  • Then add onions. Satue until onions start to wilt
  • In the mean time, mix rice flour with 1/2 cup of water without ay lumps. Set aside
  • When onions have wilted, add dry spice powders  - red chili powder, coriander powder and turmeric powder. Saute for just 10-15 sec so that the flavors from dry spice powders are infused in oil
  • Add coconut milk to the skillet. Add 1/2 cup of water to scrape any ingredients inside the can.
  • Also add rice flour water + salt and mix well
  • Also add cooked veggies with vegetable stock
  • Add remaining water and bring kurma to boil until oil starts to float on top
  • Serve with south Indian breakfast like idli, dosa, appam, chapati, rice varieties like ghee rice, pulav and many more

May 15, 2020

Sponge Idli | Made from Idli Rava

3 cups Idli Rava
3/4 cup Urad Dal
1/4 cup Poha
3 tsp Sabudana (tapioca pearls)

To steam Idli
    Salt per taste
    1 tsp Eno

  • Wash all the above ingredients mentioned above with water separately. 
  • Soak Idli rava, Urad dal, poha and sabudhana in separately in water  4-6 hours. Again wash each ingredient separately in water atleast twice until water is not cloudy at all. 
  • After idli rava is washed, squeeze or drain all the water. Use hand or a cheese cloth per your convenience.
  • Use a wet stone grinder to make the batter. First grind Urad dal. Add 1/2 cup of water. grind for 15 -20 minutes until the batter is fluffy and velvety. The quantity if urad dal batter will triple or quadruple when it starts to get fluffy. 
  • Remove the batter from the grinder and set aside. 
  • Next grind poha and sabudhana. Grind for 2 minutes.
  • Add Idli rava and grind fro 5 minutes until it is coarsely ground. There is no need to add water as idli rava has already retained water from soaking. 
  • Remove the batter from the grinder. 
  • Now, mix together all the batter until well combined. 
  • Transfer it to a box or a container which has a lid. Ferment over night. (You can see bubbles and idli batter will rise after fermentation)
  • You can refrigerate up to 7-10 days 
To make idli-
  • Add salt and eno to the fermented idli batter. Mix well at room temperature. 
  • Heat water 2-3 inches deep in idli cooker.
  • Pour batter in idli moulds or idli plate
  • Steam in cooker for 12 minutes. Remove from the cooker
  • Allow idli to rest for 2-3 minutes
  • Dip a flat spatula in water and remove the idli's formt the mould
  • Serve hot