Saturday, June 17, 2017

Corn and Pomegranate kosambari

Salads /Kosambari are my favourite there are so many variations which you can follow this is the recipe I got from a cookery show and absolutely loved the simplicity of the recipe and it had got 2 of my fav ingredients sweet corn and Pomegranate ....So did give it a try and absolutely loved it to core :D ...Here is the recipe for simple salad :) 


1 cup Sweet corn (I have used frozen)

1/4 cup Pomegranate Arils (seeds)

1 -2  green chilli (finely chopped)

generous pinch of hing /Asafoetida

1/4 tsp pepper powder

1/4 tsp mustard seeds

1 tsp oil 

salt to taste

1 tbsp freshly grated coconut 

  • In a deep pan drop in 2 cups of water and boil the sweet corn then drain and keep aside. Alternatively you can even thaw it in microwave then drain and keep aside.
  • In  pan add oil add mustard seeds, when it starts popping add hing, green chilli , fry well add in sweet corn, pepper powder fry well now add little salt, coconut mix well.
  • Now take this corn salad in a bowl then add in pomegranate arils and toss well . 
  • Serve hot or cold's very healthy and gorgeous ! 

Tuesday, June 13, 2017

Ambuli Nonche ( Raw Mango Pickle)

One of my fav pickles is Raw Mango pickle and I rarely try any pickle but was absolutely hooked by this perfect recipe shared by my dear relative Chitra shenoy mayi it was perfect and tasted wow like one we get in local mangalore food stores and this tasted even better tasted like one served in konkani marriages ...too good and my hubby absolutely loved it ...Have already done it 3 times in a row when the pickle got empty :D.  The best thing about our typical style pickle is we do not add any oil yet tastes equally good ...So here is one Perfect no fail recipe Raw Mango Pickle . Please note Rock salt plays a key here do not substitute with regular salt else the shelf life will be reduced :)


4 Raw Mangoes (small med sized ) ( chopped finely with skin on )

3 green chilli (cut into 1 inch bits)

1/2 tsp ginger grated

2 cups of water

1/2 cup Rock salt

1 cup of Red chillies (mix of bedagi and Normal red chillies)

1/2 cup Mustard seeds ( little less than that)

small piece of solid hing

1/4 tsp haldi


  • In pan boil rock salt with water to make a salt solution and when it comes to a boil switch off the gas and bring it to room temperature.
  • Mix green chillies, chopped green mango and ginger , 1/4 glass of the prepared salt solution  and keep aside for 1 hour. 
  • For Pickle Masala : Grind Red chilli , Mustard seeds, haldi , hing to coarse powder first then grind it to a fine paste with half the salt solution prepared earlier .
  • Mix this Pickle Masala with the chopped mango and mix well. Add in more salt solution water prepared to the consistency required.
  • Store in a sterilized bottle .
  • Mix well and keep it refrigerated . Use after 10 - 12 days of preparing this pickle . Keep it refrigerated ( Can be used for 3-4 months if it lasts :D )

Friday, June 9, 2017

Stuffed Bhindi (okra) Fry

Stuffed Bhindi I love try so many dishes with Okra fav being stuffed bhindi there are many variations which I have tried but this one really tickled my taste buds was perfect ! Thanks to Veena Mallya akka for contributing such a lovely recipe , I have tweeked a recipe a little bit and end result was a wow So thought of sharing this recipe with my readers.....Do try this you will find it absolutely yummy and as it's shallow fried so you can just enjoy it guilt free too :)


12 -15 Okra / Bhindi / Lady's finger

1/2 cup gramflour

1 and 1/2 tsp Red chilli powder

Juice of 1/2 lemon 

1/4 tsp haldi 

1/2 tsp Garam masala

2 tbsp finely chopped Coriander leaves 

1/2 tsp Jeera / Cumin seeds

2 tbsp desiccated coconut 

salt to taste

1 tbsp oil  +  2 tbsp Oil to shallow fry okra


  • In a wide mixing bowl add in gram flour, red chilli powder, haldi, Garam masala , salt mix well.  Add in desiccated coconut and mix well.
  • Take a pan add in little oil when it's hot add in cumin seeds, when they sizzle add in coriander leaves fry well. Now add this to the gram flour mix add in juice of half a lemon , add little water and mix to form a thick paste like shown in the picture below.
  • Wash the okras , trim the tops slit it to the end making sure u don't break them into two the fill the okra with prepared gramflour paste. Repeat the same with all the remaining okras .
  • Now take a non stick pan add in 2 tbsp of oil and spread it evenly add in this okra may be 6-7 at a time and roast in on a simmer flame on both the sides till well roasted you will notice the gramflour mixture being crisp.
  • Serve as an accompaniment with Rice and dal ...Yumm !

Sunday, June 4, 2017

Instant Quinoa and Oats Idli

There are so many healthy benefits of Quinoa ...they are excellent for weight loss and it's really good to incorporate in our daily diet as it's less in starch and is such a great source of protein . Today I am posting one of the ways you can incorporate this in your daily diet and this is low fat as well ....This is one perfect and beautiful concoction of ingredients which makes it perfect low fat recipe ....excellent diabetic as well as perfect weight loss recipe .;..Do try this I am sure many will benefit from this recipe :)


1/2 cup Quinoa 

1/2 cup Oats 

2 tbsp semolina

1 tsp Eno 

1 tbsp oil

1/4 tsp Jeera

4-5 finely chopped green chilli

1 Sprig of curry leaves (finely chopped)

1 tbsp chopped cashew (opt)

salt to taste 

1 and 1/2 cup water (approx)

  • Heat water in Idli steamer and grease the idli moulds well with oil.
  • In mixer grinder grind quinoa to a rawa consistency and take it out in mixing bowl .
  • Fry oats on a low heat then grind in a mixer grinder. Now In a mixing bowl add quinoa, oats, semolina then mix well.
  • Now take a pan add in oil when it is hot add in Jeera, add green chillies, broken cashews , finely chopped curry leaves and add this to the flour .
  • Now add salt and mix well. Add in water little by little and bring to the consistency needed it should resemble the texture of idli batter then add in eno and mix well,
  • Pour 2 tsp of the batter and steam for about 10-15 mins till done.
  • Serve with chutney / Sambar .

Monday, May 29, 2017

Beans Potato Palya

I Love stir frys they are low fat and so good to incorporate in your daily diet isn't it ...this is one of the spicy version of traditional karnataka style palya . I am sure there are different versions of this  recipes of every house is the one I have tried and loved it so thought of blogging it for mine and my readers reference . You can use any veg of your choice here like beetroot, cluster beans . I have tried with beans and potato here which is my fav combo. Without much fuss let's go on the recipe ...Do try this I am sure you will love it as much as I did .Please do drop in a feedback if you do try, I would love to hear from you . 


2 cups beans chopped into 1 inch bits

1 big potato (cut into small cubes)

1/4 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

1 onion (chopped)

1 sprig curry leaves

2 green chilli (finely minced)

1/2 tsp haldi

2 tbsp oil

salt to taste

To grind to a fine powder

1 tbsp Daria dal/ Kadale pappa / Fried gram / Chutney dal

2 tbsp dry coconut 

1 tsp Red chilli powder

pinch of haldi

very small piece of tamarind 


  • Grind daria dal, coconut, red chilli powder, pinch of haldi, small piece of tamarind to a fine powder.
  • In pan add oil add in mustard seeds, urad dal. chana dal fry till dal starts changing colour then add in onion and fry well.
  • Now Add in curry leaves, green chillies, haldi , fry well now add in beans, potato salt . 
  • Stir fry and keep it on a low flame . Keep stirring in between so that all the vegs are evenly cooked.
  • Now add in 3 tbsp of ground powder. Mix well.
  • Serve with Rice and dal it's so fab ...I can eat the whole stir fry just like that :) 

Thursday, May 18, 2017


There are many variations which I follow preparing Khushka biryani ...out of which this is the simplest and most favorite of all in my family . Flavours are really good and tastes so good and can be done in 10-15 mins time ...what more can one ask for it's a super quick lunch idea esp for me when some days I really don't feel like spending more time in the kitchen this is a perfect one pot meal I can think about ....Do try it and leave in your feedback ..hope you love it as much as we did !


1 cup Basmathi Rice

2 tbsp oil 

2 tbsp ghee

2-3 cloves 

2-3 green chilli (Sliced)

1 tbsp ginger garlic paste 

1 ' Dalchini / Cinnamon stick 

1 Bay leaf

1 onion (sliced)

1 big tomato (chopped)

salt to taste

1/4 tsp haldi / Turmeric powder 

2 tbsp coriander leaves (finely chopped)

2 tbsp mint leaves (finely chopped)

3/4 cup water


  • Soak Basmati Rice for 20 mins.
  • Take a pressure cooker add in oil and ghee and drop in cloves, dalchini, elaichi, bay leaf, fry on a med flame till it gives out lovely aroma then drop in sliced onion and green chillies.
  • Fry the onion till it gets little cooked and gets translucent . Now add in ginger garlic paste and fry till it gives out pleasant aroma add in chopped tomato and fry well .
  • Add in haldi ,mint leaves, coriander leaves and fry well.
  • Add Rice , salt and add in 3/4 cup water and Pressure cook till 1 whistle. Then switch off the gas and Serve with Raita , curry of your's fab !!!!

Monday, May 15, 2017

Toushe ullel (cucumber Cold curry)

Today I thought of posting our traditional curry and the one I have posting is perfect for summer's a cold curry so there is no heating required here ...this gravy is true winner I am amazed how ginger and cucumber compliment each other so well..I absolutely love this and do prepare this every time I have cucumber in my pantry . Do try this simple yet Simply gorgeous Curry !


1 med sized Cucumber (roughly grated)

small piece of ginger (grated may be 1/4 tsp)

1 green chillies (chopped finely)

1-2 Red chilli (roasted) ( Do not use more then 2 as u add even green chilli)

1/2 cup coconut 

peanut sized tamarind

salt to taste


  • Grind coconut with red chilli and tamarind to a fine paste.
  • Remove this paste in a serving bowl. Add in grated cucumber (do not squeeze out the juice).
  • Add in grated ginger, minced green chilli, salt to taste and mix .
  • Serve with Rice's absolutely yummy 
  • Notes : There is no heating required in this curry . So make sure you do it is small quantity but if you do it more ...don't worry it's too delicious that it won't last long :)

Monday, May 8, 2017

Healthy Oats and Date Cake

I have tried so many variations in dates cake...this being one of the best till date that I tried from here...So good , gorgeous , perfect recipe ...loved it to core ! one of the best cake for diabetics too as it calls for just 2 spoons of sugar in it  ..Yes you read it right just 2 spoons and you get perfect cake ...It was guilt free Indulgence for me :D. This cake vanished in minutes and both my sons loved it too . Perfect and a healthy bake ! Let's go on this recipe quickly . 


3/4 cup Whole wheat flour

3/4 cup Instant cooking oats

18 - 20 dates (deseeded and chopped)

2 tbsp Sugar 

1 tsp baking soda

1 tsp baking powder

1 and 1/2 cups of milk 

1 tsp vanilla essence

1/2 cup oil 

  •  Boil Milk and then switff of the gas then soak dates in it for 20-30 mins . ( This is a key step which makes the cake spongy).
  • Preheat the oven to 180'c Take the square shaped loaf pan and brush it with little oil and dust it with flour evenly.
  • In a bowl add in wheat flour, oats, sugar, baking soda, baking powder and mix well . 
  • Add in the milk dates mixture and mix well. 
  • Add oil and vanilla and mix it well making sure you don't over mix. (add in any nuts of your choice I haven't added extra here)
  • Pour the batter in a greased cake tin and bake for 40-45 mins till the cake comes out clean when you insert a toothpick.

  • Allow the cake to cool completely before you slice. Loved this cake's a perfect tea time guilt free treat for me :D

Tuesday, April 18, 2017

Crispy Kodubale

I love Kodubale it's so crispy and crunchy traditional and regional delight of Karnataka and this is my fav tea time snack there are many variations again for this recipe and  ...this is  no doubt one perfect recipe of this gorgeous tea time snack where I have nailed the texture and comes out Perfect every single time . The key to this texture is when it is fried in a simmer gas flame until they turn golden . This can be stored in a air tight container upto a week ..Do try this and leave in your feedback :)


1/2 cup Desiccated or fresh coconut

1/4 cup water

2 tsp Red chilli powder

1 cup Rice flour

1/4 cup fine Semolina

1/4 cup Maida / Plain Flour

1/2 tsp Hing /Asafeotida powder

1 tsp Jeera

1/2 tsp salt

2 tbsp Hot oil  + oil for frying


  • Grind coconut and red chilli powder to a fine paste adding 1/4 cup water and keep aside.
  • In a Deep mixing bowl add in rice flour, salt, Fine semolina, Maida and mix all this well.
  • Add in Jeera and give it a good mix .
  • Heat 2 tbsp oil in hot pan when it comes to smoking point add in the flours (such that when you drop oil on the flour it must sizzle).
  • Add in the paste and mix in all the flours to bind into a smooth dough add little water if u can't bind (Don't add more water as it wont get crispy).

  • Pinch out a small portion of the dough and roll into thin logs (like shown in the picture  cut into small bits then add join the ends to form the shape of the kodubale or you can even shape them into roundels . Repeat this process with the remaining dough and arrange .
  • Heat oil to a smoking point then simmer to a med flame and drop it in all these kodubale in small batches and deep fry till golden. 
  • Store in a air tight container it stays fresh for 10 - 12 days . 

Tuesday, April 4, 2017

Methi Tambali

Methi Tambali is such a delicious recipe there are so many variations to this recipe here is the one I follow . It's so lovely that you can make it quickly and serve it with rice...No hassle recipe and it's a cold curry there is no need of heating this up . This is a perfect diabetic recipe and methi/ fenugreek seeds have such a good health benefits overall that I make it sure to include this in my daily diet in some way or the other . Here goes the recipe for this gorgeous dish ..Please do try this and do leave in your feedback If you loved it ...would love to read your comments :) 


To be fried in oil / ghee 

3/4 tsp methi seeds / Fenugreek seeds

1/4 tsp Jeera / Whole cumin seeds

2 green chillies

1 tbsp ghee

1/4 cup coconut (grated )

2 sprigs of curry leaves

Other ingredients 

1/2 cup well beaten curd / Yogurt 

salt to taste

For tempering 

1 tbsp ghee

1/4 tsp urad dal

1/4 tsp Jeera

1/4 tsp rai 

1 broken red chilli 

1 sprig of curry leaves 

  • Take a non stick pan add in ghee add methi seeds, Jeera, 2 green chillies, fry well add in curry leaves and fry on a low flame till you get lovely aroma then add in coconut and fry for 2 mins ( Please note coconut should not change the colour here . 
  • Cool and transfer the fried ingredients in the mixer grinder and grind all this to a fine paste adding little water and 2 tbsp of the well beaten yogurt.
  • Now take out the ground paste in a container add in the remaining  yogurt (which is well beaten) and stir properly . Add in salt to taste.
  • For Tempering : Heat ghee in a pan add in cumin seeds, urad dal, rai when mustard seeds starts spluttering  and dals change the colour add in curry leaves , broken red chilli and add this tadka to the paste. Done ! serve with Rice it's yumm 
  • Notes : As this is a cold curry there is no need to heat it up .
  • This has to be consumed on the same day as it does not have a long shelf life .