Saturday, September 28, 2013


Chakkuli or muruku, is a savory fried item and you can munch this any time of the day. Chakkulis are prepared in many ways. Here is a Crispy Chakkuli which you can prepare using, Rice flour and roasted channa. (Hurikadale or Pottu kadaleaaaa). Chakkuli is all time favorite for all group. Hurikadale is also known as putana, pottu kadale or pappulu.
Rice flour: 4 Cups.
Hurikadale : 1 Cup
Butter : 1 Table spoon
Chilly Powder : 1/2 Tea spoon
Salt : to taste
Water : Required
Jeera or Sessame seeds : 1 Table spoon
Oil : To fry : 2 to 3 Cups
Method : 
1. Keep a pan on the fire and heat. Dry roast rice flour for 3 to 4 minutes and remove from the pan and leave it for cooling.
2. Powder Hurikadale (roasted chenna) in a dry grinder and keep it aside.
3. Take a big bowl and put the cooled rice flour, ground roasted chenna powder, salt, butter, sesame seeds chilly powder and mix it well.
4. Now add water little by little to the flour mixture and prepare thick dough. ( Pooris consistency ).
5. Divide the dough into small balls and insert the ball to chakkuli mould and press the chukkli mould and prepare chakkuli on a plate .
6. Keep a frying pan on the fire and heat. When the oil heats put prepared chakkuli one by one in the hot oil and fry them on medium heat.
7. Let the chakkuli fry on both sides and remove from the frying pan. Put it on the kitchen towel (tissue) so that the tissure obserbs extra oil from the dhakkuli.
8. Repeat the same with the remaining dough.
Serve chakkulis with hot coffee or tea or with any cool drinks and enjoy.
Note: The Rice flour should be fresh and nicely ground. Dry grind hurikadale (roasted chenna) into nice powder.
Use a table spoon full of butter. Oil is also can be used instead of butter. Remember the butter taste better and oil.
Must be carefull while frying chakkulis. Or it turns black.
Time : 45 minutes to 1 hour.
25 to 30 chakkulis can be prepared.

Sabbassige-Soppu (Dil-Leaves) spicy Dosa

Dil leaves are known as Sabbassige Soppu in Kannada, Saada Kuppi somapa in Tamil, Chata Kuppa in Malayalam, Sova Kura in Telugu and Savaa in Hindi. They are said to be the heathiest leaves. Dill contains low calories with no cholesterol. This leaf contain essential fibers which are helpful in controlling the levels of blood cholesterol. Dill is also a great source of essential minerals, such as potassium, copper,,manganese.calcium, magnesium and iron.Not only the above said qualities of the leaf it contain still a lot of benefits.
Here I have tried Dil leaves with spices which we normally use for Patrode (Dakshina Kannada special). I mixed rice flour with the ground Masala and prepared Dosas. The result was super excellent and I love to share with you all. So that you also try and enjoy preparing this dosa.I am sure all age group will definitely love this Dosa.
Dil leaves Spicy Dosa can be eaten for breakfast or as evening snack or for dinner too.
Sabbassige Soppu (Dil Leaves): 2 Bundles
Rice flour : 2 cups
Coconut (fresh and grated) : 1/2 Cup
Coriander leaves: 3 Table spoons
Jeera : 1 Tea spoon
Red chilly : 6 to 8
Turmeric Powder:  a pinch
Tamarind Pulp : 1 Table spoon
Jaggery : 2 to 3 Table spoons
Salt : to taste
Oil: 5 to 6 Table spoons
Method :
1. Wash and cut Sabbassige soppu into thin pieces and keep it aside.
2  Grate coconut, soak tamarind in hot water and squeeze out the pulp.
3. Mix all the spices (coriander seeds, jeera, red chilly and tamarind pulp) and grind with coconut with little water till paste.
4. Add jaggery and salt to the dough and remove from the jar.
5. Put ground spices in a big bowl and add rice flour  (Fresh and smooth flour) and mix it well.
6. Now add cut Sabbassige Soppu to the dough and mix it well. Let it be like idly consistency.
7. Keep a pan on the fire and heat.
8. Sprinkle oil around the pan and take a spoon and spread it on the dosa pan.
9. Add 1/2 tea spoon of oil on the top and cook on medium flame for a minute.
10. Turn the other side and cook for 10 seconds.
Serve hot Sabbassige Soppina spice Dosa with honey or jaggery, chutney or chutney powder and a spoon of butter on the top of the dosa.
Note: Do not add lots of water while prepareing the dough. You can use less coconut if you want to and add more jaggery if you like sweet taste.
Serves 3 to 4
Time : 30 Minutes.

Wednesday, September 25, 2013

Easy Ottu Shavige

Ottu shavige is a traditional dish and its prepared using Rice. We can use any of these following like, boiled rice or boiled rice and raw rice or only raw rice or raw rice + beaten rice + grated coconut. Ottu shavige is very famous in Karantaka, We can have Ottu shavige for a breakfast, lunch or dinner. Ottu shavige goes very well with coconut chutney, Kai huli, Majjige huli (moru lolambu), any pickle or with coconut milk, mango rasayana, banana rasayana, coconut with jaggery or only jaggery.  We can prepare Chitranna, Kai shavige or Puliyogre with Ottu Shavige. This dish is favourite of all age group, children like this since it looks like a string, others like it since its soft and nice combination of many side dishes. Here I used fresh Raw rice powder and prepared this Ottu shavige. You too try this Ottu Shavige and enjoy. If You do not have Shavige Mane (Shavige Mould), use the one which comes with chakkuli mould, which is used for semiya (the thinner hole). I too tried with the same mould.

Things Needed: 
Fresh Raw Rice powder: 2 Cups
Water: 3 1/2 cups
Salt : to taste
Oil or ghee: 1 Tea spoon (Optional)
Shavige or Semia Mould

Method : 
1. Keep water for boiling.
2. Put rice powder slowly when the water boils and stir until it is thick.
3 Stir for little more time and put of the gas.
4. Keep the rice mixture bowl down and wet your hands and mix the dough slowly. Wet your hand inbetween if you feel very hot.
5. Divide the dough in to small balls.

6. Steam these balls in a pressure cooker or Idly vessel for 20 minutes.
7. Now put of the gas and take each ball of the dough and insert in the shavige mould and press when the dough is hot.

8. Press the shavige on the plate according to your wish. (you can make a big shavige mudde or small one)                  

9 Repeat the same to the rest of the dough Keep the done shavige separately.
10. Serve Ottu shavige with the side dish you have prepared. Add coconut oil or ghee on the top of shavige just before serving.

Note: Do not add too much of water to the rice powder. The measurement is 1 = 2 or 1= 1 3/4.. You must mix the flour nicely with the boiling water and also later when you are preparing to steam the dough. Wet with your hands with water or ghee, Or else you may get the lumb and will not be able to press the shavige in smoother way since it stucks in the hole. Do not allow the steamed dough to get cool. It must be hot. If it becomes cool the dough becomes hard and you find it difficult to press the dough through the holes of the mould. Each time you insert the wanted quantity and them immedietly close the cover of the idly vessel or pressure cooker, so that the the dough remains little hot until you use.
Serves : 2 to 3
Time : 1 Hour. (The whole process).

Monday, September 23, 2013


Cottage cheese is also known as Paneer and it contains rich source of calcium and Protein. Using Paneer we can prepare lots of dishes , like Paneer Tikka, Parotha, Pakoda. Chapati Paneer Roll and many more. Kids love to have Paneer in their diet. Here is a Paneer Curry simple recipe and this curry is prepared with out using onions or garlic and all age group will definitely like it. Paneer is made with milk so even on special days like fasting or festival you can prepare this curry or even when you are in a hurry and have much of time to cook, I am sure you can go for this Paneer-Tomato curry.
Things Needed:
Paneer: 2oo Grams.
Tomatoes: 2 to 3
Coriander leaves: 1 Table spoon
Garam Masala : 1/2 Tea spoon
Green chilly: 1
Ginger: 1/2 Tea spoon (grated)
Almonds: 5 to 6
Grated fresh coconut: 1 table spoon
Salt : to taste
Jeera: !/2 Tea spoon
Oil: 1 Table spoon
1.Thaw the frozen Paneer and cut them in to small pieces.( According to your wish). Put them in hot water till you use.
2. Wash and grind the following with little water. Tomatoes (raw) , green chilly, grated fresh coconut, Almonds (with skin),grated ginger  and 1/2 tea spoon of garam Masala and keep it aside.
3. Now keep a pan on the fire. Heat and put 1 tea spoon of oil and fry Paneer cuts (cubes) till little brown and remove them.
4. Now put one more spoon of oil to the pan and put jeera and fry for 10 seconds. Add ground tomato mixture. Fry till the raw smell goes and put fried paneer to it. Mix it thoroughly and add required water. Let it cook for 2 to 3 minutes. Add turmeric powder a pinch and salt to it.. Mix it nicely and cook for a minute and put coriander leaves and shift the Paneer tomato curry to a serving bowl.
Serve with chapatis. poori or roti.
Note: You can add fried onions to it. Add it while frying tomatoe ground mixture. You can also add little fresh cream if you want.
See that it is very thick since we use almonds the curry becomes very thick while cooking. You can add required water to the curry. You must boil the curry if you add extra water. You can also add red chilly powder if you like spicy taste.
Serves 2 to 3
Time : 15 Minutes.

Friday, September 20, 2013

Dodda Patre (Sambar Balli) Leaf Bajji.

Sambar balli or Dodda patre is a medicinal plant. From Dodda patre we can prepare chutney, tambuli, mosaru bajji, pachadi and sasive etc. Hear I have prepared Bajji, the fried item and it was yemmy too. I saw this recipe in one of the cookery show in the Telivision. The dish is yemmy and all like it very much. Kids like this since it is fried. Since the leaf inside is cooked, its soft and all age group will like this bajji. Good for the evening snack or the starter in the party.
Things Needed:
Dodda Patre: 8 to 10
Besan : (Channa Powder): 1 /2 Cup
Rice Flour: 1 Table spoon
Chilly Powder: 1 Tea spoon
Salt: as required
Cooking Soda: a pinch
Jeera : 1 Tea spoon
Ingh  (Asafoetida): a pinch.
Oil:  1 Cup
Water; Required

1. Wash Dodda Patre leaves and keep it aside.
2. Put besan and rice flour in a bowl. Add salt red chilly powder and jeera. Mix it nicely.
3. Add needed water. Mix it nicely . The consistency should be like Idly dough.
4. Add a pinch of cooking soda and mix it nicely.
5. Keep a pan on the fire. Put oil and heat.
6. Dip Doddi Patre leaf one by one in the besan - rice flour dough and fry it in the oil. Fry both side of the bajji till slightly golden colour and remove from the oil.
7. Repeat the same with the remaining leaves.
8. Serve with any kind of chutney or ketchup when Doddi Patre Bajjis are hot.
Note: Fry the bajji on the medium heat. The dough should be like idli consistency. You can use little garam masala with chilly powder to give a spicy taste.(1/4 tea spoon).
Serves : 2 to 3
Time : 15 Minutes.
Dodda Patre is known as Patharchur in Hindi, Panikkurukka in Malayalam , Pan ova in Marathi , Pashanabhedi in Sanskrite and karpuravalli in Tamil.  Dodda patre soppu is also called as Saviara Sambara.

I am sending this entry to
Nupur’s event "what’s in my cuppa?”

Thursday, September 19, 2013

Jolada (Millet Roti) Rotti

Jola or Millet is a staple food of IndiansMillet is one of the ancient food grain. People of North Canara are expert in preparing Jola/Millet roti. It is healthy and helps to stay long. 

I have used Millet/Jola flour, a little salt and boiling water. 
Let us see some benefits of eating Jola/ Millet in our diet. 
Doctors advise diabetic people to intake jola instead of rice, since it contains lots of fiber and it is gluten free. Anyone suffering from constipation should use jola so that they can overcome their problem of constipation. It is high in protein, rich in nutrients and great energy source for kids and ideal to have Jola in their diet. Jola is packed with vitamins and mineral.
Here I have prepared Jolada Rotti which is the daily diet and North Kannada people are expert in preparing Rotti from Jola. I am sure all age group will love to have this rotti. It can be eaten for breakfast, lunch or dinner with any spicy curry or simply with curd and chutney pudi. 
Things Needed:
Jola (Millet) flour:  2 Cups
Hot water: 3 Cups
Salt: to taste:
Water: required
1. Keep 3 glasses of water for boiling.

2. Let the water boil. 
3. Add millet flour slowly to the boiling water and mix it nicely. 
4. Put off the fire and let it rest as it is for 2 minutes.
5. Mix the flour slowly. (Be careful because it is still hot). Mix it and prepare the dough. Use little normal water if required. 

7. Take a ball size dough kneed it nicely and then flatten a bit with hand. 
8. Keep 1/2 cup of dry millet flour in a bowl. Just dip the small portion both sides.
9. Now roll on with the roller, slowly. Do not put pressure. (The dough will be very soft). 

10. Keep a pan or tava on the fire. Heat. Put the rolled rotti very carefully on the tava. 
11. Press the rotti with a clean handkerchief or a small towel. Turn the other side and cook for 10 seconds. 

12. Now put the cooked roti on a flame and let it cook on both sides (like dry phulkas). Remove from the fire and put it on a plate. 

13. Apply butter  or ghee immediately on the rotti and serve hot Millet Rotti with your favourite dish.

14 Repeat the same way with the rest of the dough. 
15. You can cook roti on tava it self. Put roti on hot tava and press with a spatula slightly. It turns fluffy. Turn the other side and repeat the same. Let the flame be medium. 

16. Serve Hot Jola/Millet Roti with the side dish you have prepared. 

Adding the millet flour to boiling water helps the flour to be soft and sticky. You should kneed the dough nicely or it breaks up while rolling. You can prepare flatten roti by using your finger if you are an expert. Do not put any pressure while rolling. It might stick or break. One should handle the rolled roti very gently. 
Quantity : 1 glass of flour = 1 1/2 cup of water
3 to 4 serves.
Time taken : 20 to 30 minutes.

Tuesday, September 17, 2013

Navane (Foxtail) BisiBele Bath..

Navane is a very small grain and it is called as Fox Millet in English. Navane  the grain is used as main food in North Karnataka and in many other places of India. We can use and preparNavane instead of rice and prepare many dishes, like kichadi, bisibele bath, ganji, and even we can prepare idly or dosa. Navane flour is used for making roti, also.
Here is a recipe for Bisibele bath which is good for any time of the day and for all age group. I have used moong dal instead of toor dal since moong dal keeps the body cool and ready bisibele bath powder. (M.T.R.)
Sajje or Pearl Millet

Navane : 1 Cup
Moong Dal: 1/2 Cup
Tamarind Pulp: 2 Table spoon
Bisibele Powder: 2 to 3 Table spoons
Mustard Seeds: 1 Tea spoon
Urd dal : 1 Tea spoon
Oil: 2 Table spoons
Turmeric powder : a pinch
Carrots: 2
Ghee: 1 Table spoon
Salt: to taste
Ingh:(Asfoetida) : a pinch
Curry leaves: 8 to 10
Coconut: 2 to 3 Table spoons.
1. Wash and pressure cook Navane and toor dal separately (1 sajje 3 cups of water) for 8 to 10 minutes and let it cool.
2. Wash and cut carrots in to small pieces and cook separately till soft and keep it aside.
3. Soak tamarind in hot water for 5 minutes and squeeze out the juice and keep it aside.( Lemon size tamarind).
3. Grind coconut with bisibele bath powder using little water till paste and keep it aside.
4. Now keep a pan on the fire and heat. Put oil and put mustard seeds and urd dal. Let the mustard seeds spurt.
5. Add ingh and curry leaves to the oil.
6. Now put cooked Navane and toor dal and salt. Put 2 glasses of water. Add salt.
7. Add cooked carrots to the mixture. Add turmeric powder and tamarind pulp. Mix it well and cook for 2 minutes. Stir inbetween so that it does not get burnt at the bottom.
8. Add ground coconut spice mixture and stir nicely. Add required water. Let it cook for 2 to 3 minutes. Now add ghee and serve with a cup of curd and some chips if you have.
Note: You can add any other vegetables like peas, beans or capsicum. You can also use 1 more spoon of ghee to the bisible bath to be more tasty. Or you can put ghee on the bisibele bath while serving. You can also fry onions and top bisibele bath. Using onions is an optional. You can also prepare fresh bisibele bath powder and use it.
Time : 25 to 30 minutes.
Serve : 3 to 4 
Sajje After it is cooked.
Procedure to prepare Bisibele bath powder:
Channa dal : 2 Table spoons.
Urd dal : 1 Table spoon
Coriander seeds : 1 Table spoon
Cineman : 2 to 3 small pieces
Cloves: 3 to 4
Jeera " 1 Tea spoon
Red chilly : 6 to 8
Roast the above one by one and grind it along with coconut.

Monday, September 16, 2013


Nendra balehannu is a kind of banana which contain lots of carbohydrates and other minerals. Normally Dakshina Kannada people make variety of sweet dishes out of Nendra balehannu. People of Kerala use this banana in their regular diet. They just steam Nendrabale hannu and eat for breakfast. Dakshina Kannada people make halva, bajji, even Tava fry with ghee, and a fry-dip this in sugar syrup like jamoon.the list goes on. Here is a recipe which is sweet.  People love to have this sweet any time of the day I am sure, and its 100% yemmy. Even you can pack some pieces to kids in their lunch box for the munching after their food. It melts in the mouth and goes down to tummy as you enjoy this sweet.
Things Needed: 
Nendra Bale hannu: 3 to 4
Almonds: 1 Cup
Sugar: 1 1/2 Cup
Ghee : 3/4 Cup
Cardamom : 5 to 6
Cashew Nuts: 2 Table spoons.
Method : 
1. Remove the Nendra Balehannu skin and steam the fruit in the pressure cooker for 6 to 8 minutes. Leave it for cooling.
2. Powder the whole almonds in a dry grinder along with cardamom till powder and keep it aside.
3. Now take the steamed banana and smash it nicely.
4. Keep a pan on the fire and add smashed banana, sugar and powdered almonds and mix it nicely and cook on low flame.
5. Add ghee littie by little inbetween while stirring. Stir continuously till the banana and almond mixture starts leaving the pan.
6. Add the remaining ghee and mix it nicely and pour it to the tray. Put Cashew Nuts on the top.
7. You can even cut this halva in to pieces when it is cool.
Note: The whole process should be on the low flame. Do not add any water or milk. You can drain out the extra ghee coming out of the halva slowly just before you shift  the halva to a tray or plate.
Time : 30 minutes
20 to 25 pieces.

Sunday, September 15, 2013

Seeme badane kai Palya (Chayote Squash Dry Curry)

Seeme badene kai Palya/Chayote squash dry curry is  dry curry and you can have them with almost all main dishes.

I have used Seeme badane kai, green chilly and fresh  grated coconut. It is an easy dish and fits to all age groups taste bud.
No Onion or No Garlic is used in this curry.
Let us see the recipe Now :
Things Needed:
Seeme badane kai (Chayote Squash): 2 to 3
Curry leaves: 4 to 5
Coconut: 2 Tablespoons
Coriander Leaves : 2 Tablespoons
Green Chilly: 2
Salt: to taste
Oil: 1 Teaspoon
Mustard seeds: 1/2 Tea spoon
Urd Dal: 1/2 Tea spoon
Turmeric Powder: a pinch
Jaggery : 1 Tablespoon

1. Wash and remove the outer skin and the seed inside the Seeme badane kai  and cut into small pieces. Wash and cut coriander leaves and curry leaves into small pieces.

2. Grate coconut and keep it aside. Wash and slit chilly.
3. Now keep a pan on the fire. Add oil and heat. Add mustard seeds and urd dal. Let the mustard seeds spurt.
4. Add curry leaves and cut seeme badane kai pieces. Stir it nicely.

5. Add 1/2 cup of water and cook on low flame till soft. Add a piece of jaggery and slit green chilly.

6. Add salt and stir. Now add grated coconut and mix it well. Leave it for 1 minute.

7. Add coriander leaves and shift the Seeme badane Palya to a serving bowl.

8. Serve the ready Palya with hot rice, a spoon of ghee on the top of the rice just before serving. Or with chapati or poori.

Seeme badane pieces should be cooked till soft. You can use little jeera while seasoning. Cooking on low flame will help the vegetable to cook nicely. Do not add salt in the beginning. Add when it turns soft. Must use fresh coconut. Use of jaggery is optional. You can dry grind chilly and coconut and then  add it to the dry curry. (optional)
Severs:2 to 3
Time: 15 to 20 Minutes.

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