Thursday, March 31, 2016

Chilli Papad Salad (Mirsangi Happla Kismori)

You will be amazed just by 4 ingredients chilli papad can be turned into a fabulous salad ...really awesome and one of the most amazing traditional recipe got to try this you will def love this for sure you can use any papad of your choice....I have used chilli papad (mirsangi Hallupu which is easily available in any Mangalore store !


4 -5 fried chilli papad (deep fried)

1 red onion (Finely chopped)

2 tbsp finely chopped coriander leaves 

3 tbsp finely grated coconut

Pinch of salt  (It isn't needed as chilli papad does have salt ( taste it and add salt more if you like)


  • Roughly crush fried chilli papad with your hand then add in onion, coriander leaves, coconut , add in salt to taste (add only after tasting it if required )and mix and serve immediately !
  • NOTE 1 : If you have microwaved the chilli papad then you have to use coconut oil (1 tbsp and mix).
  • Note 2 : You have to serve it immediately as if the salad is kept long it will turn soggy.
  • But it's soooo delicious you can have rice curd and this salad just like that .....scrumptious combo !!!

Wednesday, March 30, 2016

Varai che Polo (Barnyard Millet Dosa )

One of the Perfect Dosa for those who diet and no rice is included in this Dosa healthy and perfect diabetic recipe as well ....Simply loved the crispiness of the Dosa my family couldn't make out this didn't have any rice ...Awesome and one of my best try's served it with My mom's style Curry leaves and coriander chutney ( Recipe coming next ) ......
Do Try this you will simply love it :) And Don't forget to leave in your feedback !!!


1 Cup Varai /Samo seeds / Barnyard Millet 

2 tbsp Urad dal 

2 tbsp Thick Poha (Beaten rice)

1/2 tsp Methi seeds

salt to taste

oil for roasting Dosa


  • In bowl  wash and soak all the ingredients listed 'under Ingredients' together for 2 -3 hrs then drain water and grind it to a smooth paste .
  • Allow it to Ferment for 10-12 hrs overnight (keep it in a warm place) .
  • Next morning you will see the batter would be perfectly fermented . Add in salt to taste.
  •  Heat the pan  when it comes to a smoking point then drizzle with little oil and pour one ladle full of batter and spread the batter thinly in circular motion .
  • Simmer and take out the Dosa you will notice it has become very crisp .
  • Serve with any Chutney of your choice I have served it with my family fav curry leaves and coriander chutney .
  • I simply Loved it was soo good !

Friday, March 25, 2016

Manchow Soup

This is one of my favorite soup of all time ....its so filling and yumm ...serve with Fried noodles it's fab comes out close to restaurant style soup ....I have tried many versions of this ....but this is an ultimate one .....don't omit any sauces mentioned !....Do try this and leave in your feedback :)


1 cup finely chopped carrot 

1/4 cup chopped cabbage 

7-8 Mushrooms (thinly sliced)

3 spring onion (Just onion finely chopped)

2 tbsp Spring onion greens

1 tbsp Minced Garlic
2 finely chopped green chilli

1 Cup hot water (mix 1 veg stock cube + 1 tsp cornflour)
1 tbsp Dark soya sauce

1 tsp Chilli vinegar

1 tsp Sriracha Sauce

1/2 cup Fried noodles (boil noodles and strain and spread on cloth and then dust with cornflour and deep fry in oil) (opt)

2 tbsp oil

3 cups of water

salt to taste (use salt only after tasting as stock and sauces are high in salt content too)

  • In bowl mix in water stock and cornflour mix well and keep aside.
  • In Wok add in 2 tbsp oil add chopped garlic and green chilli fry well till golden brown.
  • Add in spring onion (just the onion) and fry the vegs (carrot, cabbage, mushroom) fry well for 2 mins on a high heat .
  • Now add in dark soya sauce, vinegar, sriracha sauce ( Highly recommended) cause it gives such a authentic taste Yum !....ok add in the sauces and mix in well. Now add in 3 cups water.
  • Add the stock water and boil to a med consistency  till it becomes med thick . Add in spring greens and simmer for 2 mins.
  • Check salt and then only add if required as sauces and stock is high in salt content !
  • Serve hot garnished with fried Noodles ....this is one of my most fav soup...Yum !

Wednesday, March 23, 2016

North Canara Style Batata vade

This is one of the traditional North canara style of Batata Vada which was shared by my friend Akshatha Prabhu Kamath ..easy and very flavourful recipe . I have altered the recipe slightly though You can pan roast it on tawa or shallow fry in oil .....but tastes awesome ...Do try this you will def love it :) 


3-4 Boiled Potato ( Pref boiled and refrigerated for 2-3 hrs) (Mashed well)

1/3 cup coconut 

4-5 Kashmiri Red chillies ( Increase or decrease according to your spice level)

1 tbsp coriander seeds

small piece of tamarind

salt to taste

Fine Rawa or semolina for coating 

2 tbsp Cornflour 

oil for shallow frying + 1 tbsp for frying coriander seeds


  • In non stick pan add in little oil fry coriander seeds till nice aroma and grind this along with Red chillies, coconut, tamarind add very little water and grind to a thick paste.
  • Add this masala to the boiled and mashed potato . Mix well then add in 1 tbsp Cornflour and mix well . Add in salt to taste.
  • Pinch out balls of the batter and shape them into roundels and keep aside.
  • Make a thin paste of 1 tbsp cornflour and 4 tbsp water Mix well then dip these roundels in it and  then roll in fine semolina and then shallow fry these roundels in oil.
  • Serve it with any Dip and enjoy these with Rice and dal ....Simply Fab !

Monday, March 21, 2016

Ridge gourd peel chutney (Ghosale Sheera Chutney )

This is one of the best tasting chutney which is a traditional recipe as goes so well with rice and it's best of waste recipe as it's made with Peel of ridge gourd which I learnt it from my mother in law usually it's made of green chillies but this is made of pepper ...and the flavour of pepper roasted in ghee is simply yummm !


Peel of 1 Ridge gourd skin (clean the ridge gourd and peel and reserve the skin)

1/3 cup Coconut 

1 tsp Black peppercorn

1 tsp Jeera (whole Cumin seeds)

salt to taste

1/2 tsp ghee (don't omit as it's tastes fab when spices are roasted in it )


Here is the pic of the Ridge gourd peel

  • In small non stick pan add in ghee add pepper and jeera and  roast it over a low flame till nice aroma then transfer it to a mixer grinder and keep aside.
  • In same non stick pan add in the peel and roast for 2-3 mins then add in coconut and fry for a min . now transfer the fried peel and coconut into the mixer where roasted spiced is already added . 
  • Add salt to taste and water and grind to a semi thick consistency. 
  • Serve with Rice or chapathi it's fab !

Wednesday, March 16, 2016

Aloo pops

Aloo pops name does sound strange right it is nothing but Aloo bhaji with the flavour of  roasted til it's such a beautiful recipe and the most delicious recipe I have ever tried .... it was turned out to be like one given in Hotels ...we loved it with poori  for our breakfast it was fab !...Thanks to Anupama Bhat akka for sharing such a lovely recipe :) 


4-5 med sized Potato ( Boiled , peeled and roughly crush it with your hand)

1/2 tbsp black til (Black Sesame seeds)

1 tbsp White Til (white Sesame seeds)

3-4 green chillies 

2 sprigs of curry leaves 

1 Med sized  onion (chopped)

2 big cloves of garlic (finely chopped)

1/2 tsp haldi powder /Turmeric powder

salt to taste 

2 tbsp coriander leaves (chopped)

Good Squirt of lemon juice (Opt) 

1 tbsp of chopped onion for garnish (opt)


  • In a non stick pan put black sesame seeds, white sesame seeds  roast it on a low flame till nice aroma and it starts spluttering then transfer it in mixer grinder.
  • Then in the same pan add a little oil add fry green chillies, curry leaves and fry well on a low heat when white spots appear on the green chillies then switch off the gas and grind this along with roasted sesame seeds without adding water to a coarse paste .
  • In pan add oil when it becomes hot add in garlic (finely chopped ) and fry on a low flame when it turns a little brown add chopped onion and fry well . Now add 1 tbsp coriander leaves and fry well for a min add in ground coarse paste and fry well now add in turmeric powder, salt to taste fry well now add in mashed potato and mix well till all the flavours get mixed in with potato . 
  • Garnish with coriander leaves a little chopped onion (opt) ( I did it only for taking a click ) . 
I have tried it more then twice as I simply loved it ....This bhaji goes well with Poori /Chapathi  ....So make it and serve it for your family too you will love it :) 

Tuesday, March 15, 2016

Veggie Salad

Who doesn't like a beautiful salad full of goodness ....I simply love salads it's so good to include it in your daily diet it tastes Awesome too . Here is one simple recipe for you which I follow it from a long time you can use your choice of vegs here I love the blend of these vegs :).....So here goes a simple recipe for that serve it chilled you will def love it it as after you have it after couple of hours the flavours gets infused and mixed up so well that it's an absolute treat for me :D.....Thanks to my sister Soumya for sharing such a lovely recipe :)


1 cup boiled corn (I have used frozen )

6-7 pitted black olives (cut into roundels)

1/2 cup roughly chopped lettuce 

1 Avocado (De seed it and scoop the flesh and cut into chunks)

1 onion (roughly chopped)

1 capsicum Roughly cut into chunks 

2 - 3 salad tomatoes cut into halves 

1/2 tsp oil 

1 tsp vinegar (Pref Chilli vinegar)

1/2 tsp black pepper powder

good squirt of lemon juice 

1 tsp coriander leaves (opt)

salt to taste


  • In Non stick pan add in very little oil add corn and fry on low heat till corn kernels turn a little a bit like roasted on the edges. Take it out in a mixing bowl and keep aside.
  • In the same pan add onion and capsicum and fry well for 2 mins till onion and capsicum  is lightly cooked and then add in coriander leaves and keep aside. Allow it to cool
  • Once corn , onion , capsicum is a cooled down then add lettuce, olives, avocados, salad tomato to it add in salt, pepper, vinegar, lemon juice and mi all these lightly till well mixed . Leave it the refrigerator for 3 hrs .
  • wow so good so lovely ...Yum ....I simply love this salad and very simple gorgeous and filling salad !

Friday, March 11, 2016

Iyengar style Jeera Pepper Rasam

The other day when I was speaking to my mom she shared one of the most lovely recipe ...this Rasam I love the combo of Jeera and Pepper they when combined in any recipe gives such a beautiful taste ....Yumm.....I was very keen to prepare this and it was delicious simply enjoyed it with Rice and papad was such a comforting meal ...Try this you will def love the taste !!


1/4 cup Toor dal (boiled and Mashed)

1/4 tsp haldi / turmeric Powder 

1 tsp ghee + 1 tsp oil 

Spices for Rosting in ghee

1+ 1/2 tbsp Peppercorn 

1/4 tsp Jeera

1 tbsp Urad dal 

1 tbsp Yellow Moong dal

2 sprigs of curry leaves 

1/4 tsp Hing

2 tbsp desiccated coconut

3 tbsp coconut mik 

1/2 tsp Lemon juice (opt)

2 green chilli (sliced )

1 tbsp coriander leaves 

salt to taste


  • Pressure cook toordal  with haldi till cooked (probably it will take 2 whistles). Then mash it well . 
  • Add green chillies and coriander leaves , salt to taste and bring to a boil.
  • Take a small non stick pan add ghee when it melts add in Peppercorn , Jeera, moong dal, Urad dal and roast on the low flame till very nice aroma and dal turns slight golden then add in curry leaves and continue frying for 2 mins. Add hing powder , desi coconut and fry well for a min. Then switch off the gas and allow it to cool and grind to a fine paste.
  • Grind 2 tbsp coconut to a fine paste and keep it aside.
  • In boiled dal add Jeera pepper paste and coconut milk , coriander leaves and bring to a boil .
  • Your Rasam is Ready . Lastly give a good squirt of lemon Juice (Opt) ( I didn't )
  • Serve it piping hot or relish just like that you will def love the flavour here tastes soo yumm with rice and papad !
  • Note : you can add in fried curry leaves if you want ...I have added a few just to hype the taste :) (but it isn't there in the original recipe ) (opt)

Thursday, March 10, 2016

Chana Biryani

This is my version of South Indian Style Biryani with chana which is my hubby's fav so whenever he yearns for biryani this is def the one I prepare it for him along with Veg kurma (which is his most fav combo ) ....hmmm sounds delicious isn't it  try this you you def love it and it will be one of your family favs too :) ....  if you did like it don't forget to leave in your feedback would love to hear from you :) 


1 cup basmati Rice 

Spices for Cooking Rice 

1 ' dalchini 

2 cloves 

2 elaichi 

1 tbsp mint leaves (finely chopped)

1 tsp coriander leaves (finely chopped)

For other Ingredients 

1 tin boiled white Kabuli Chana/ Chickpeas / Garbanzo beans ( Drained ) ( I have used store brought one if not you have Pressure cook  1 cup chana and use it later )

1 tomato (pureed)

Mixed Whole spices (that is ....1 Bay leaf , 2 elaichi, 2 cloves. 1' dalchini)

1/4 tsp saunf

1 tbsp Ginger garlic paste

1 Big onion (chopped)

1/2 cup of fried onion ( you can use store brought one or do it by slicing 2  onion and spreading for a while and frying it in hot oil )

2 tbsp finely chopped Mint leaves 

2 tbsp finely chopped coriander leaves

2 green chilli (sliced)

1 tbsp red chilli powder

1/2 tsp haldi (turmeric powder)

1/2 tsp Coriander /Dhania powder

1/2 tsp garam masala

1/4 tsp Jeera powder 

1 tsp chana masala powder (Badshah brand or you can use any of your choice)

1/4 cup coconut milk 

2 tbsp oil + 1 tbsp ghee 

salt to taste

  • Soak basmathi Rice for 30 mins along with the spices i.t dalchini, cloves, elaichi, mint leaves, coriander leaves and then cook till they are cooked for around 80% and such that when you feel it must be firm but little uncooked . ( Do not discard the spices !). Then spread it on a plate and add in salt and 1 tbsp oil so that the grains do not stick to each other)
  • In pan add oil and ghee when it is hot add in bayleaf, dalchini, cloves, elaichi, saunf fry it after a min on two when you get a nice aroma add in 2 sliced green chilli,  1 chopped onion and fry well till it turns brown add in ginger garlic paste and fry well till the it leaves a nice aroma (this will take about 2 mins).
  • Now add in haldi, red chilli powder, chana masala, Coriander powder, Jeera powder, garam masala fry well for a min on a low flame then add in tomato puree and fry till it leaves out oil.
  • Now add in chopped Coriander leaves, mint leaves, fry well add in the boiled chana and fry till masala gets well coated to the Chickpeas and it leaves out oil add in coconut milk and fry well till it leaves out oil again and it's very thick . Add in salt to taste ( Tastes so good feel like having only this every time I prepare :D)
  • Switch off the gas and when the chana gravy cools down then add in the Rice and mix it lightly making sure you don't break the rice grains.
  • Serve with Raita or Veg Kurma (post coming soon ). ......Super delicious and Awesome !

Tuesday, March 8, 2016

Phanna Doddak (Tempered Dosa)

I have learnt this recipe from my mom simply love this thick dosa , v crispy texture from outside and soft inside. You can do it with left over Idli batter I have done with semolina and urad dal try this it's a must try for all dosa lovers . You can serve with any spicy Chutney of your choice or even just with a dollop of butter tastes too good ! Here is the recipe for that :D


3/4 cup Urad dal

1 & 1/4 cup of fine semolina (roasted) /Rawa

salt to taste 

For tadka / Tempering 

1/2 tsp mustard seeds

curry leaves (finely chopped )

  • Soak urad dal for 5-6 hrs then grind this batter to a smooth paste such that it should be silky soft in texture and must look a bit fluffy.
  • Add roasted Rawa mix nicely add water to the consistency such that i must resemble that of Idli batter.
  • Leave it to ferment overnight. Next morning it would look like a proper fermented batter, Add in salt to taste.
  • Now take a small non stick pan add oil drop in just a few mustard seeds when it splutters add 2-3 bits of chopped curry leaves . Then add in one ladle full of the batter (Do Not Spread ) cover and cook on a v low heat then flip you will notice tadka being beautifully stuck to the dosa  and it become v crispy and cook on the other side. It is important to cover and cook on low heat to get a very crispy texture here.
  • Serve with chutney of your choice or Enjoy with a dollop of butter !

Thursday, March 3, 2016

Paneer currypattha Fingers

This is one of my fav recipes I make it as a tea time snack for my children they absolutely love it ....quick to make and very flavourful curry leaves gives such a good hype in this taste you can relish it just like that you don't need any dips too :D but I have served it here with Spicy Mayonnaise dip :)

5-6 slices of bread
1 cup paneer grated
2 sprigs of curry leaves
1 tomato chopped (remove the seeds and chop it )
1 onion chopped
2 tbsp semolina
2 tbsp coriander leaves chopped
3 green chillies finely chopped
1/2 tsp freshly crushed peppercorn
salt to taste
Generous layer of butter
oil to shallow fry
  • In a bowl add grated paneer, tomato, coriander leaves, green chillies, peppercorn, semolina, finely chopped curry leaves,salt and mix well 
  • Apply  butter on one side of the bread and spread this mixture and dab it lightly it will stick beautifully .
  • Heat oil in a pan lower it to low flame then press down the bread side where you have applied the mix (don't Worry the filling wont come out and will roast it beautifully and flip when it's golden colour then apply oil and lightly toasted and crisp on the other side too.
  • Take it out in a plate and now cut it into long strips and serve hot with ketchup / Spicy Mayo.

Wednesday, March 2, 2016

Best Dairy Free & Eggless Vanilla and chocolate cake

My kids simply love cakes and I bake so many versions of them to master egg free cake and this is one such cake recipe I came across in a library's eggless and dairy free and one of the best sponge recipe I have personally tried ...too good and a must try if love cakes and it's easy recipe too ...The secret of  the sponge is Soya milk ...Yes ! it gives such a good texture to this cake your going to def love this sponge !...Do try this and leave in your feedback !


1 + 3/4 cup of Maida /Plain flour

3/4 cup sugar 

1/2 tsp Soda bi Carb

1 tsp Baking powder 

1/3 cup of oil 

1 tbsp Vanilla Essence 

3/4 cup Soya Milk 

4 tsp Vinegar


  • In bowl mix in soya milk and vinegar and leave it aside for 10 mins . After 10 mins you will see it has curdled well now ad in sugar, oil , vanilla essence and mic well with the help of a whisk till its well blended. 
  • Sieve the dry ingredients i.e Maida, soda , baking powder,  together for atleast 2 times .
  • Preheat the oven to 180'c ...Gas Mark 6 for about 5-7 mins .
  • Now mix in Dry ingredients with the wet ingredients and mix well with the help of electric beater . 
  • Take a muffin tray and line it with muffin cases add in 2 tsp of the batter ,
  • Bake it in a preheated oven for 15-20 mins till its well risen and done. (Tip : you can use a skewer stick prick at the center and if it comes out clean it's done !)
  • It was such a gorgeous sponge that my kids did say it was like a store brought cake. This is the first time I am using soya milk  I must say it was the best sponge i got from it really works wonders in cake !
  • For best Eggless Chocolate cake ..The process is the same only difference is use 1 3/4 cup Maida and 1/4 cup more of cocoa powder rest remains the same 

Tuesday, March 1, 2016

Rainbow Slaw

This is one of my fav salads which I include it in my daily diet at least 1 time a day ...I simply adore salads any type of them and this is one is so good to start with if you are looking for a perfect diet  & weight loss recipe  this is the one for you in iron as well ...simple , filling and absolutely delicious ...Prepare this in advance and keep it in the refrigerator and serve chilled it's pure bliss and filling meal for me :D ..Here goes the simple recipe for that :D


1/2 cup Purple Cabbage (shredded)

1 med sized carrot (roughly grated)

1/4 cup of baby spinach (washed)

1/4 cup Boiled Rajma /Red Kidney Beans 

1 tbsp Mayo (eggless )

2 tbsp nuts of your choice (1 tbsp peanuts + 1 tbsp walnuts) ( I love a little crunch in my salad) 

For Dressing 

1 tbsp olive oil 

1 tbsp vinegar 

1 tsp honey 

1 small clove of garlic (grated) (don't use more it will overpower the whole salad)

salt to taste 

1/4 tsp pepper (freshly ground in pepper mill)


  • Mix all the ingredients Under "for Dressing" and mix well with the help of the whisk and keep it aside for 30 mins (so that all flavours gets infused v well).
  • Take a salad bowl add in purple cabbage, spinach , carrot and give a rough mix add in a tbsp of mayo and give a good mix with the spoon then add in the dressing and mix well .
  • Leave it in the refrigerator for 2 -3 hrs . Then top it with nuts of your choice and Serve chilled.
  • I normally do prepare this in the morning and relish it for my Lunch ....Simply Awesome !!!