Monday, February 8, 2016

Pancharatna Dosa

I love all sort of dosa with any spicy chutney to go with is a pure bliss for me.....This lovely recipe was contributed by Vidya Nayak Shenoy akka it was an instant hit when I did prepare this dosa  my whole family esp both my sons simply loved it !...It was so crispy and perfect  that i loved it ...this is going to be regular at my house :D

Here is the recipe for this Dosa :


1 cup Dosa Rice  ( I sometimes use even idli rice ...other day i ran out of dosa rice and used idli rice instead it came out very cripsy )

1/4 cup Urad dal

1/4 cup toor dal

1/4 cup Chana dal

1/4 cup Yellow Moong dal

1 tbsp fried gram / Daria dal / Urikadaledali / Roasted Gram dal

1 tbsp Methi seeds

salt to taste

oil for roasting dosa

  • Wash , Soak Rice and all dals, methi, fried gram together for 4-5 hrs.
  • Discard water and grind  to a smooth paste adding 1/4 cup water .
  • Remove it in a bowl and cover and leave it to ferment overnight.
  • Take a flat chapathi pan smear it with little oil then take a tissue and clean the pan well. Then drop in a ladelful of batter (don't add any more then a ladelful) and spread in a circular way spreading the dosa from insice till the outside. 
  • Lower the heat and simmer with oil when edges start getting crisp take out the dosa and serve with any spicy chutney of your choice. I have served with Spicy tomato peanut chutney .

Saturday, February 6, 2016

Green Mango and Bitter gourd Avial

I simply love karela /bittergourd dishes and this one is simply superb and combination of green mango gives such a beautiful Hype of  dish absolutely amazing need to try this to know the taste...when my mom had come to visit me this year I had prepared this dish and she absolutely loved it :)....Do try this simple yet absolutely awesome dish ...must try for karela lovers :) 

Recipe Credit - Ritesh Prabhu


2 med sized Bitter gourd /Karela

2 green mango (Raw Mango)

1 tbsp coconut oil ( Pls dont skip it a very beautiful taste)

2 tbsp desiccated or Fresh scraped coconut 

1 green chilli 

1/4 tsp Jaggary 

1/4 tsp haldi / Turmeric powder

2  dry Red chillies 

1 sprig of curry leaves

Salt to taste

  • Chop Bitter gourd lengthwise. Apply salt and haldi and keep aside for 30 mins.
  • Then in non stick pan add  1 tbsp oil add squeezed bitter gourd (Squeeze out water) and fry till crisp fry it on a low flame making sure it's not burnt.
  • Slice green mango with skin and keep aside.
  • In non stick pan add coconut oil add mustard seeds , dry chillies when it splutters add sliced green chilli , curry leaves and put the grated mango and fry till cooked add the bitter gourd and toss well.
  • Lastly add the coconut and mix well . Consistency must be semi dry served with Rice and dal ...Tastes superb !!!

Wednesday, February 3, 2016

Boondi Ki Kadi

Yes You read it right ....Boondi in Kadi tastes Fabulous...if your in a rush and can't do pakoda for your kadi ..try this way it was very tasty,  lovely and surely is going to be your fav too :)  And what's more it's a no onion no garlic recipe so  you can do on your fasting days too :)


1/2 cup boondi (Store brought one)

1 and 1/2 cup yogurt ( well beaten)

2 heaped tbsp Gramflour / Besan

1/2 tsp red chilli powder

1/2 tsp Haldi / Turmeric powder

generous pinch of hing / asefoetida

salt to taste

coriander leaves for garnishing

1/4 Methi seeds

1/2 tsp Jeera / Cumin seeds

1 tbsp Ghee + 1 tbsp oil

For making a coarse paste 

1' ginger

2 green chillies

1 tbsp coriander leaves

1 and 1/2 cup water


  • In Grinder grind green chillies, coriander leaves and green chllies to a coarse paste and keep aside.
  • Take Yogurt in a mixing bowl add Gramflour whisk well. Now add the paste and mix well with the help of whisker . Then add 1 and 1/2 cup of water
  • In pan add ghee + oil when hot add methi and Jeera when it sizzles add generous pinch of hing fry then add red chilli powder, Haldi fry well for a min add the whisked yogurt mix an keep stirring in regular intervals and allow it to come to a boil. You will notice it will get thick . Simmer and keep for 4-5 mins .
  • Add salt to taste and Boondi and mix well .simmer for 2 mins. Switch off the gas and Garnish with finely chopped Coriander leaves ...... your tasty kadi is done ready to serve. So yumm and lovely enjoyed it with Rice /Chapathi ...Do try this and don't forget to leave in your feedback :)

Tuesday, February 2, 2016

Methi Amla Chutney

One of my best try is this chutney which my hubby simply loved its got such a lovely mix of all flavors that you will be simply amazed by it's taste....its excellent for hair growth as well as too good for diabetic people too try this you will love it for sure :) 


6-7 Amla /Avalo / Indian Gooseberries 

1/4 tsp Methi seeds

2 Green chillies (as per your spice level)

1/4 cup coconut (desiccated /fresh)

small piece of Jaggery 

salt to taste

1/4 tsp ghee + little oil to roast the ingredients 


  • Boil Amla and when tender keep aside.
  • When it cools down deseed them and keep aside.
  • In pan add little ghee ( I have used here just for flavour ) and fry boiled and sliced Amla and keep aside. and transfer this in mixer grinder. 
  • Fry coconut for 2-3 mins and keep aside.
  • In pan add little oil fry methi seeds on low flame and transfer this in grinder . Now add  Green chilli and fry well on low flame.
  • Grind all the fried ingredients that is fried Amla, methi, coconut, Green chillies, Jaggery a small piece (may be 1/4 spoon is enough here). Grind all this to a smooth paste and then transfer it to a bowl.
  • Add salt to taste.  Give in a good mix and keep aside.
  • Done!...So Delicious with a good burst of flavour and v healthy too will love it !!

Sunday, January 31, 2016

Til Ubatti

Til a che ubatti or Obattu / Puranpoli is one of most awesome sweet served hot and drizzled with little Ghee /Clarified butter is such a lovely treat isn't it....I usually try ubatti with chanadal and Jaggary like how its traditionally done this lovely recipe was shared by my mom it was awesome to taste and so easy to prepare as well can be made quickly and it gave such a lovely flavour of til that I simply loved this variation ....too good to taste and this is definitely one of those sweets which I loved making as well as feasting on it....made you drool right ....try it and love it ...Happy cooking is the recipe :)


1 cup Maida

2 tbsp oil (hot)

pinch of salt 

Little sugar

large pinch of Haldi /turmeric powder

For the filling 

1/4 cup white Sesame seeds / til 

2 tbsp Khus Khus (roasted)

3 tbsp desiccated coconut 

2-3 tbsp Jaggery 

1 tbsp cashews 

1 tbsp groundnuts /peanuts (roasted)

4-5 elaichi / green cardamom seeds (discard the outer peel)

Other ingredients 

2 tbsp oil + 1 tbsp ghee  for roasting on chapathi tawa


  • Take a pan and roast sesame seeds on a low flame when it splutters switch off the flame and keep aside.
  • Dry roast Khus Khus and keep aside.
  • In Grinder add roasted sesame seeds, Khus Khus, Desiccated coconut (pls use only desiccated coconut here ),  jaggary , cashews, groundnuts, elaichi and give one whizz in mixer grinder .
  • Remove the mix shape in round ladoos and keep aside ( Actually they are so tasty you could serve just like that :D
  • Now in a mixing bowl add Maida, oil (heat it which its hot pour this on maida), pinch of salt, sugar, haldi and mix well add in little by little water to make a smooth dough . punch the dough and keep kneading for 2-3 mins Add little water and keep mixing again . Keep it aside . Now smear your hands with oil and knead the dough one last time and keep aside  covered with with moist muslin cloth for 15 -20 mins.
  • Pinch out balls of this dough and take a roller pin roll it once dust with little flour (some people do smear it with oil and do it but frankly I feel it consumes lot of oil so on a healthier note i dust with flour...choice is your's here )
  • Now take one filling and keep it on the small round shaped chapathi which you had rolled just once place the filling and close the edges (just like how you do for paratha).
  • Now repeat it with the remaining pinched balls when you have added the filling in all of them dust a little with flour and roll into thin chapathis.
  • Heat the tawa on a high flame when its hot place the rolled ubbati and and roast on both side for a min. 
  • Keep in a stored in container . Serve it Drizzled with ghee.

Tuesday, January 26, 2016

Bhindi Masala

This is one Gorgeous dish which I learnt from my fb friend Nandini Kini akka she has got such fab collection of recipe simply love her blog ...Here is Jatpat yet awesome recipe of Bhindi have tried it so many times ...I absolutely loved it as a side for my chapathi :)


2 cups Okra / Lady's Finger / Bhindi  (cut into 1' pieces)

2 tbsp oil

2 onion Finely chopped

1 finely chopped tomato

1/2 tsp Haldi powder

salt to taste

To be Fried in oil and Ground to paste

3 Green chillies

5 Garlic cloves 

1/4 cup Coriander leaves


  • Take a Pan add little oil fry bhindi add salt to taste and fry till cooked stirring on regular intervals and take it out in bowl and keep aside.
  • Take a non stick pan add in a little oil fry garlic, green chillies amd chopped coriander leaves and fry well till garlic has become golden in colour then grind this without adding any water to a coarse paste.
  • Heat oil in pan saute onion till they start getting golden brown add haldi, tomatoes and fry till tomatoes becomes mushy then add in the ground paste and fry well.
  • Now add in the cooked bhindi and give a final Mix .
  • Serve with was so delicious that I loved every bite of it with my chapathi :D. 
  • DO try this and don't forget to leave in your feedback :)


I absolutely love avial such a yumm, delicious and healthy dish too can add any vegs of your choice here ...whenever I cook this it always brings my childhood memories of my mom cooking it for me and I used to absolutely relish it with simple dal and rice :)


1/2 cup roughly cubed carrot

1/2 cup cubed Yam (suran)

2 potato (cut into small cubes )

10-12 Tender cashews ( I use cause I like a little the crunch)

Large Pinch of haldi

4-5 green chillies

1/2 cup coconut 

3 tbsp well beaten yogurt 

1 tsp Jeera

For Tadka

1/2 tsp mustard seeds

1/4 tsp Jeera

1 sprig of curry leaves 

salt to taste

2 tsp oil 


  • Place all the vegs and cashews in pan add water and cook till well cooked and keep aside. Keep 1 and 1/2 cup water and discard the rest.
  • In mixer grinder grind green chillies, coconut, 1 tsp Jeera and grind it to a fine paste. 
  • In deep pan add all the vegs and put the paste, Pinch of haldi and 1 and 1/2 cup of boiled veg water and bring to a boil till the gravy cooks and the paste blends well with all the vegs and gravy texture is semi thick . 
  • Add salt to taste . Then switch off the gas and add well beaten yogurt  give a good stir.
  • Now for the tadka ; Heat oil add little mustard seeds, jeera when mustard seeds starts to splutter add in curry leaves and pour over this dish .
  • Serve with Rice and Dal...its heavenly and such a satisfying meal ...YUM !!!

Friday, January 22, 2016

Fried Bhindi Chutney

I think all amchis /Konkanis know the taste of Bhenda sagle (Traditional gravy dish with lovely taste of fried coriander) then this is going to surely WOW your taste buds...its fab to taste and we loved it as a dip with Chapathi ...I little bit of work is involved in this but you will def love the end result I assure you that here you go Lovely recipe for Andhra style Bhindi Chutney :)


8-10 Bhindi /Okra Cut into thin roundals (wash well and then slice into roundals)

Masala mariantion for Bhindi /Okra

2 tbsp cornflour

2 tbsp Rice flour

salt to taste 

pinch of Soda

1/2 tsp Red chilli powder

Other Ingredients 

1 tsp Dhania /coriander seeds

1 Sprig of curry leaves

1/4 cup coconut

3-4 Green chillies (according to your spice level)

small pinch of tamarind 

salt to taste

Oil for roasting spices + Roasting Bhindi


  • In a Mixing bowl  add cornflour, gramflour, rice flour, pinch of soda, salt to taste and red chilli powder give a good mix then add the bhindi .The water content and the sliminess in okra is quiet enough to hold the binding well so  pls don't add any more water .
  • Take a non stick pan add oil and fry till well till the bhindi gets cooked and become crisp ( I don't deep fry this as it soaks in lot of oil so the roast it well in oil till the sliminess goes and it shrinks in size , becomes very crisp . I have shown the picture below how it should look .( It was very Yumm to be honest i Couldn't stop myself from eating a few :D)

  • Now in a non stick pan fry coriander seeds , green chilli , curry leaves fry well then add this to mixer grinder and grind this along with fried bhindi , coconut , tamarind salt to taste (remember bhindi has already salt in it so adjust as per your taste later)
  • Serve with chapathi for your's a nice way to make your kids have bhindi as you cannot even come to know it's been added here :D ....Great isn't it that's what I felt when I tried it Do try this and don't forget to leave in your feedback ...its yumm and very nutritious too :)

Wednesday, January 20, 2016

Til ke cutlet

One of the most loved recipe of my family is this Til cutlets I usually make it for them and they simply love it as a evening snack. This recipe was actually shared by a chef but I have modified it and made the filling very crisp and yumm and key ingredient to make the filling crisp is coarsely powdered Poha...Do try this your family too will simply love the flavours here :)


2 Mashed Potato (finely grated)

1/4 cup grated Paneer /cottage cheese (finely Grated) 

1 tbsp mint leaves (finely chopped)

4 green chillies (finely minced)

1 ' ginger (finely Grated)

1 tbsp very thick hung curd 

1 med sized onion (finely chopped)

1/2 cup Poha /Pressed Rice (coarsely ground ) (Thick Variety) 

1/4 cup til

1 tbsp Cornflour

salt to taste 

oil to shallow fry 

For Paste 

4 tbsp Maida

little water

For Spice Ground powder

1 tsp Jeera

1 tbsp Coriander seeds

2 tbsp Cashews 

1 tbsp fried gram (daria dal /Kadale pappa)


  • Take a non stick pan add jeera, coriander seeds, cashews, fried gram dry roast these on a low flame for 3-4 mins and cool and grind to a fine powder and keep aside.
  • In a bowl make a semi thick paste of Maida + water and keep aside.
  • In Mixer grinder grind thick poha to a semi coarse consistency and transfer it to a plate and keep aside.
  • In a  mixing bowl add finely grated potato (mashed)( I grate it so that its fine and you can bind it more nicely), add grated Paneer , coriander leaves, mint leaves , finely chopped onion, grated ginger, hung curd, finely minced green chillies, ground powder mix well and then add in corn flour , salt to taste . Now pinch out ball and shape it into cutlets shape and keep aside.
  • Dip this prepared shaped cutlets in maida mix and then roll this in coarsely ground poha mix and then in til .
  • Prepare all the other cutlets in the same way and keep aside.
  • Take a non stick pan and then add in the little oil and shallow fry cutlets on med flame till golden on both side,
  • You can serve this with any dip of your choice ...we enjoyed it with ketchup !
  • Do try this its amazing to taste and totally a beautiful burst of flavours with a crisp coating ...Wow and Yum ....You will def love this  !!!

Thursday, January 14, 2016

Raw Mango Chitranna

Happy Makara Sankranthi wishes to all my readers here is one such recipe which I absolutely love....tangy , super tasty just the way I love it ...brings back my childhood memories when i used to keenly wait for temple priest to give this awesome rice preperation as prasad /bhog ...this is one such recipe which came very close to the taste given in temples and it was v authentic too this recipe from a tv show pls try this if you love this rice preparation to core just like me!!


3 cups of cooked Basmathi rice 

3 tbsp groundnuts (whole red one/ raw)

For Dry roasting spices

1 tsp mustard seeds

1/4 tsp methi seeds / fenugreek seeds

To be ground to paste

3-4 Green chillies (as per your spice level

1 med sized  Raw Mango deseeded and grated

1/4 cup freshly grated coconut 

Other ingredients 

1/2 tsp haldi /turmeric powder

1 tsp Jeera /Cumin seeds

1/2 tsp chana dal 

1/2 tsp urad dal 

2 sprigs of curry leaves

2 red chillies (broken)

salt to taste

3 tbsp oil 

2 tbsp finely chopped coriander leaves 

  • In pan dry roast mustard seeds and methi till nice aroma and grind this to a fine powder.
  • In mixer Grinder grind green chillies, coconut, grated mango  adding little water to a fine paste and keep aside,
  • In pan add oil add jeera, chana dal, urad dal, Red chillies fry well when jeera strats to crackle a bit add in curry leaves, groundnuts, fry for 2 mins till groundsnuts start getting a little crunchy then add in the coconut paste and fry well till it leaves out oil.
  • Add haldi, freshly powdered spices , salt and give a good mix.
  • Switch off the gas then add in rice and give a light toss. Add in coriander leaves. Done !!
  • Simply Awesome !....Do try this you will also def say so :)