Friday, December 15, 2017

Aloo Methi Pakoda

These Gorgeous pakodas are absolutely melt in your mouth and with amazing flavour of methi it's Surely a burst of beautiful flavours in my mouth and  when I took the first bite these became my favourite too  ...Just couple of weeks back I did try my hands on these aloo pakoda had a bunch of methi leaves  lying in my pantry  so this was the idea which came up in my head and ....then what else can I say sipping hot cup of coffee these aloo pakoda vanished in no time my family absolutely gorged on these , this is actually 3rd time in a row I am making these yes on request and thought of sharing it with my readers too....:D ...Please don't forget to share in your feedback !


2-3 med sized potato (cut into thin roundels)

large pinch of ajwain 

1/2 cup gramflour 

2 tbsp fine riceflour 

1 tsp hot oil 

1/4 cup methi leaves (washed and finely chopped)

1/2 tsp Red chilli powder

1/4 tsp haldi (turmeric Powder)

salt to taste 

oil for deep frying these pakoda /fritters

  • Chop methi leaves finely and keep aside. In a bowl add in Gram flour, rice flour, ajwain, red chilli powder, haldi, salt  and give a good mix . Now add in enough water and whisk well such that you have a lump free batter which is free flowing , batter should be of medium consistency here (not too thick nor too thin).
  • Add in methi leaves and mix well.
  • Peel the potato and slice them into thin sized roundels and keep aside.
  • Now heat oil till the smoking point , take a spoonfull of this oil and pour on the batter this is to ensure that they come out crispy, now when the oil is heated up then simmer a bit dip these roundels in the batter and deep fry till golden brown.
  • Serve with Ketchup / Spicy Chutney and don't forget ur hot cup of tea or coffee with it one can beat this heavenly combo :D

Sunday, December 10, 2017

Kadgi chakko

I simply love kathal/ Raw Jackfruit / kadgi fries or even our traditional delicacy chakko which is made of tender Jackfruit ..yesterday was so happy to find one Local Indian store that I couldn't stop myself from buying this it was delicious and lovely :) . Here is the traditional way my mom makes this blogging for mine and my reader's reference :)


1 med sized tender Jackfruit (Remove the outer tough skin and cut the center pith and cut into med sized Chunks)

1 tbsp coriander seeds

1 tsp Urad dal

3/4 cup Freshly grated coconut

small pea size tamarind

5-6 Red chillies (Roasted in oil )

salt to taste

2 tbsp oil

1/2 tsp Mustard seeds

2 sprigs of curry leaves


  • Cut the tender Jackfruit with a knife (make sure you apply oil / coconut oil generously on the knife to avoid it getting sticky and messy ) .
  • Grease the cooker properly with oil then add in water and Pressure cook these tender Jackfruit for 1 whistle. Now discard the water, stain these cooked Jackfruit and mash it lightly with the help of your hands
  • Take a non stick pan add in 1 tbsp oil then add coriander seeds, urad dal and fry well on a low flame till you get a nice aroma and urad dal slightly start changing colour . Now transfer this fried spices in a mixer grinder and grind this along with red chillies, coconut, salt , tamarind to a fairly coarse paste adding little water .
  • In a mixing bowl add in these jackfruit put ground paste and mix well till all the jackfruit is evenly covered with this spice paste.
  • Take a non stick pan add in generous amount of oil add in mustard seeds when it starts poping at in curry leaves and this lightly mashed jackfruit mix and fry on med flame for about 4-5 mins .(There is no need of adding water here ) . Serve with Rice and dal.

Saturday, November 25, 2017

Spring Roll

There is no need of any intro for this famous Chinese starter which is a hot favourite of any party ...Yes it's spring roll , it's crispy, little spicy and perfect starter for any occasion and like me I am sure many love it . It's so easy to prepare that I usually buy the spring roll sheets from local supermarket , make the filling in bulk and use all the wrappers in the pack and freeze them and viola you can use them at anytime whenever you have some uninvited guests around . So here is a quick way of making these spring rolls here is the recipe


1 cup thinly shredded cabbage

2 -3 cloves of garlic finely chopped

1/4 cup Spring onion (chopped)

1/4 cup Spring greens (chopped)

1/4 cup grated carrot

1/4 cup green capsicum (thinly sliced)

1 tsp black pepper powder

1/4 tsp light soy sauce

2 tbsp oil

salt to taste

15-20 spring roll sheet

For sealing the spring roll

3 tbsp maida /Plain Flour

2 tbsp water

Oil for deep frying these spring rolls


For the filling

  • Take a wok heat oil add in garlic, fry for 1 min then add in spring onion fry well now add in cabbage, carrot, Capsicum fry well for 1- 2 mins then add in freshly ground pepper powder, soya sauce, spring onion greens toss well for a min  add is salt to taste and give in one final mix and switch off the gas and keep it aside.
  • Take a spring roll sheet (easily available in any supermarket ) Make sure they are at the room temperature,  then spread the filling on the corner of sheet and roll in the way shown in the picture below . Seal the corners with the help of slurry made with water and maida (Mix Maida / Plain flour with water and make a semi thick paste).
  • Repeat with the other sheets and  shape them in rolls and deep fry and serve with any sauce of your choice , I have serve with Sweet chilli sauce here :D

Monday, November 13, 2017

Temple Style Puliyogare

I am going to share authentic way of making puliyogare which tasted so close to that served in temples that I absolutely stuck on this recipe after preparing it for the first time. It was absolutely fab and me being a big fan of this rice preperation ,  I always tend to do make it extra so that even after 2nd helping I can still enjoy it next day guilt free and it tastes even better the next day when all the flavours mix well  ....I had actually got this recipe from a chef when I tried it almost came up to same taste as one gives in temples ...tempting isn't it ? try this it's fab ....Here is the AUTHENTIC recipe , do drop in a feedback if you try :)


For Puliyogare Paste

1 tsp methi (fenugreek seeds)

1/2 tsp black peppercorn

1 and 1/2 tsp Jeera

2-3 Bedagi Red chillies + 2 Red chilli

3 tbsp Coriander seeds

1/4 tsp Hing powder

2 sprigs of curry leaves

1/2 tsp mustard seeds

1/2 tsp haldi /turmeric powder

Other Ingredients

3 tbsp sesame oil

2 cups cooked Rice  (Basmati Rice /Sona Masoori Rice

1/4 cup tamarind

2 tbsp Jaggery

2 tbsp black til /sesame seeds

For tempering

2 Red chilli (broken into pieces)

2 sprigs of curry leaves

2 tbsp freshly gratred coconut

2 tbsp groundnuts


For Puliyogare paste

  • In non stick pan add sesame oil add in methi, black peppercorns, Jeera, Red Chillies, Coriander seeds, Hing , Curry leaves, haldi fry well. Take in out in a mixer grinder . Now add in mustard seeds to the pan and fry well now add this to the mixer grinder and grind to a fine paste.
  • Soak tamarind in 1/2 cup water and keep aside for 10 mins . Now extract the juice of the tamarind and keep aside.

  • Take a non stick pan add in black sesame seeds and fry well and grind it to fine powder and keep aside.
  • In Pan add in sesame oil , add mustard seeds when it splutters add in groundnuts , curry leaves , haldi, add in ground paste and fry well for 2-3 mins add in tamarind water,  Jaggery , salt to taste and cook till it thickens a bit and oil starts oozing out from the sides switch off the gas and keep it aside.
  • Now add in Rice , haldi, coconut grated (opt), black sesame powder and fry and toss well.
  • Tastes so good it's absolutely heavenly !....Please do not omit the sesame oil as it's a must to get the authentic taste.

Friday, November 10, 2017

Vastad Roti

Vastad Roti is a traditional Indian flatbread which has almost the same texture of paratha and little sweeter taste as banana is added to it ....well you can say the dough is almost the same as we do Mangalore buns but only difference is Buns we deep fry n oil and this we fry on the tawa . Serve with Any spicy accompaniment like spicy curry or with just simple dalitoi (konkani style traditional dal) it is a filling meal for sure ...Here is the recipe :) 


2 medium sized ripe bananas mashed 

2-3 green chillies (finely chopped)

1 tsp coarsely ground peppercorn 

1/2 tsp Jeera 

1 &1/2 cup to 2 cups Maida / Plain flour 

1/4 cup thick yogurt /curd

salt to taste 

2 tsp sugar / Jaggery 

1 tsp soda bi carbonate

salt to taste 

1tbsp ghee or oil  +  oil to fry these rotis


  • Mash banana I simply blitz it in the mixer grinder till mashed consistency . Add Jaggery or sugar and mix well now add minced green chilli.
  • Add soda, salt as needed , pepper powder, jeera, mix well now add yogurt and mix well , you will notice that as you have added soda it would turn frothy very quickly .
  • Now add in Maida and bind it into a smooth dough . smear the dough with little melted ghee or oil and cover and leave it in room temperature overnight or for 8-10 hrs .
  • After 8-10 hrs then pinch out a small portion of the dough make a med sized ball .
  • Now dust the rolling board with little plain flour /Maida then roll into into puri sized chapathi make sure you roll evenly .
  • Heat a chapathi pan smear it evenly with oil and put the rolled roti and fry evenly on both sides till cooked . Done ...Serve with dollop of butter / or any spicy gravy of your choice. 

Monday, October 16, 2017

Poha Ladoo

Are you looking for a easy sweet this Diwali this is one sweet I came across which was shared by my dear friend Raji sujith it took me less them 10 mins to make it ..was very tasty too ...Do try this easy sweet it's a lovely treat for this festive season :) is the recipe do drop in your feedback if you loved it :)


2 cups Poha (thick flattened Rice flakes)

1 cup finely grated coconut /Kobri (dry coconut) / Desiccated coconut

1/2 cup Jaggery ( Can reduce or increase as per your taste buds)

1/2 tsp green cardamom powder

2 tbsp roasted nuts (cashews, chopped almonds)

1 tbsp ghee to roast the nuts

2 tbsp roasted black til / sesame seeds

  • Take poha in a non stick pan when it heats up add dry roast poha on a medium flame till crisp .
  • Take it out in a mixer grinder and keep aside.
  • Drop in desiccated coconut or fresh coconut in a same pan and roast on a very low flame for 5 mins till it gets light brown .
  • Now add in roasted coconut, roasted poha, green cardamom powder, Jaggery as per your taste and give a good whiz.
  • Now remove it from the mixer grinder add roasted nuts ( Roast chopped nuts in ghee) add in black sesame seeds in a clean plate and bind them to form a ladoo. 
  • Serve in a air tight container. 

Tuesday, September 19, 2017

Neer Dosa

Neer Dosa /Panpolo this doesn't need any intro it's one of the famous dosa in malnad /konkani cuisine and so easy to prepare and take it as well . It does need a little bit of practice and you can take out dosa in no time...Perfectly gorgeous when served with Paneer ghee roast or veg usal ....You can say it's finger licking combos ...The trick here is to get the consistency of the batter right the consistency is a very thin water like consistency for this .I have roughly given the eye ball measurements here ...Do try this and leave in your feedback :) 

2 cups Raw Rice 
3/4 cup grated coconut
salt to taste
2 tsp oil
2 and 1/2 cup water 


  • Wash the raw rice twice and Soak it for 2 hours.  
  • Grind rice with coconut and salt with  1 cup water to a smooth batter.
  • Take out smooth batter in bowl and add enough water to make a thin batter (Around 1 and 1/2 cup (approx) .
  • Now mix in the batter properly with the ladle and then pour in the mix when the pan is piping hot drop in the the batter from the side of the pan and then fill in the center you will notice holes appearing on the dosa the key is not to fill these holes with more batter allow it to cook for 2 mins the fold and serve.
  • Do not cook it upside down.
  • Serve it with vegetable usal/chutney.

Wednesday, September 13, 2017

Pepper Rasam

Rasam is my most comfort food serve it with papad, steaming hot rice and a spicy Raw Mango pickle this becomes one of the most delicious combo ....Perfect way to say it for me it's heaven in a bite :D.... I love the aroma of peppercorns and this piping hot rasam is perfect one especially when I am down with cold :) Do try this tasty Rasam it will be a perfect treat for your taste buds!


1 tsp Peppercorn

1 tsp Jeera

1/4 tsp Methi 

1/4 cup Toordal 

2 Tomatoes

1/4 tsp haldi 

1 tbsp ghee + 2 tsp oil

1/4 tsp mustard seeds

4-5 crushed garlic with skin 

2 tbsp onion finely chopped

2 broken red chilli 

2 gren chilli (slit)

2 tbsp tamarind 

1 sprig of curry leaves

2 tbsp chopped coriander leaves 

salt to taste 


  • Pressure cook toordal with 2 chopped tomatoes , haldi, 2 tsp oil , add water and pressure cook till done. Now mash it properly and keep aside.
  • In pan add a little ghee add in peppercorns, Jeera, methi fry well now grind to a fine powder and keep aside.
  • Boil tamarind in water and mash it well strain and keep aside.
  • In pan add oil + ghee when it gets hot add mustard seeds, crushed garlic (with skin) add in chopped onion fry well now add in red chillies, green chillies fry well now add in curry leaves and cooked toordal paste , 2 tbsp of ground powder, tamarind water, salt to taste .
  • Boil well now add in coriander leaves and serve with Steaming hot Rice and papad ...YUM !

Wednesday, September 6, 2017

Mooga Pathrado

Traditional dish which is absolute favourite in every konkani house is this Pathrado of the most delicious preparation using arbi/ colocasia leaves and spice paste which is absolutely scrumptious , delicious when paired with our traditional dalitoi (Our traditional dal ) one of my hubby's fav combo . There are 2 ways you can prepare this spice paste one using Moong and other using Rice ....Today I am sharing Mooga pathrado which I learnt from my mom . These leaves are little itchy so it's pretty best to choose small or medium sized arbi leaves and this takes a pretty long time to steam cook  these spicy logs as these leaves must be thoroughly cooked . I will be sharing special tips what can you do to avoid itchiness from these leaves . So here is the traditional way I do pathrado :D


15- 20 Arbi / Colocasia leaves

lemon sized tamarind

For the masala

1 cup Green whole Moong

2 cups of grated coconut (half of the coconut)

4-5 Bimbul or 1-2 small whole Green raw mango (chopped) or Lemon sized Tamarind

pea size Solid Hing

2 tsp salt

15- 20 Roasted Red chillies


For Masala

  • Soak Green moong overnight and next morning drain all the water and transfer this in mixer grinder add in coconut, bimbul / Tamarind / Green Mango along with the skin, salt, Red chillies to a fine paste adding little water ( it must be semi thick paste ) . I have shown the consistency of the paste below.

  • Wash colocasia leaves properly . Then In a big bowl add in water put tamarind  in it and squeeze it well . Now dip these washed leaves in water and keep it aside for 10 mins . This is main tip for removing itchiness from these leaves. After 10 mins remove these leaves and keep aside. 

  • Take a backside of leaf as shown select a big leaf first spread the prepared spice paste evenly . Then now select a slightly smaller leaf then the first one place the back side of the leaf facing you and spread paste evenly on that leaf now repeat till you selected and spread the spice paste evenly on 5 leaves .
  • Then when you have stacked all the 5 leaf one over the other like shown in the picture start rolling into a log fold both the side of the leaf and then started rolling it onto a log .
  • Repeat the same with all the leaves and make logs of 5 leaves and roll then cut the logs into 3 pieces and steam in a steamer make sure you have kept enough water I actually steam it on a lower flame for 35-40 mins till done. Drizzle with coconut oil (it's a must!!) and serve it steaming hot with rice and dalitoi .

Please Note ; The spice paste must be slightly salty as when you spread on a leaf and steam it will be perfect in salt .

Tuesday, September 5, 2017

Puri with Batate Usli

Puri with Batate bhaji...YUM.... my perfect Sunday brunch, I simply love it but usually I do prepare bhaji with onions and have relished it for years (will soon share that recipe too) . This recipe is perfect for vrat /fasting where I don't consume onion and garlic and was very delicious .....though simple it's one of the delicious recipe which was shared by my dear friend Shamala Bhat akka ...thanks for sharing such a lovely awesome recipe I have tried it so many times that I have lost count so whenever I feel like having puri and batate (potato ) bhaji on a fasting day this is one recipe I always follow....So dear friends and readers try it and hope you all enjoy as must as we did ...Do share your feedback if you did try :) 


3-4 Potato Boiled and mashed roughly with hands

3 tbsp grated coconut

1/4 tsp cumin seeds /  Jeera

1/2 tsp hing / asafoetida 

2 tbsp coriander leaves (chopped)

1 ' ginger 

3-4 green chillies 

2 tsp lemon Juice

salt to taste

For tadka 

1/2 tsp mustard seeds 

1/4 tsp Jeera

2 tbsp oil 

  • Pressure cook Potato into 2-3 whistles and  peel the skin and mash it roughly with the help of your hands.
  • Take a Mixer grinder grind green chilli, hing , little cumin seeds, ginger ,coriander leaves just give this one Whiz and make sure you don't add any water . Lastly add coconut and give it one final blitz. Then take this ground masala out and keep it aside.
  • Take  a kadai add oil add mustard seeds when it pops add jeera and curry leaves now add in ground masala and fry for 2-3 mins .
  • Add in salt and now add in crushed potato mix well then finally add in lemon juice and give it a final toss. Ready ! 
  • Serve with Chapathi / Poori 
  • Pure bliss ...I absolutely love it every time I prepare this :D

Saturday, August 26, 2017

Lapsi and Urad dal Dosa

Lapsi / Broken wheat has so many health benefits , I have already posted Lapsi upma earlier this is one more delicious dosa which I learnt from my mom , doesn't require any fermentation and comes out crispy too it does take a little bit of time to take out the dosa , but mark my words it 's tastes fab when paired with coriander chutney ....too good to taste here is the quick and easy recipe for this dosa :)


1/2  cup lapsi /Broken wheat

1/2 cup urad dal

salt to taste

oil for taking out the dosa

For tempering

1/2 tsp mustard seeds

1 sprig of curry leaves ( finely chopped)

1 tbsp coriander leaves (finely chopped)

2-3 green chillies (finely chopped)

1 tsp ghee /oil


  • Soak lapsi /broken wheat and urad dal together preferably overnight .
  • Next morning grind soaked urad dal and lapsi and grind to a smooth consistency.
  • Add in salt to taste.
  • Now let's prepare the tadka /tempering : Heat oil /ghee add in mustard seeds when it splutters add in curry leaves, green chillies, coriander leaves fry well and add this tadka to the batter . Mix well.
  • Heat a chapathi /Dosa pan when it is hot drizzle with oil and smear the pan evenly with oil with the help of the kitchen towel.
  • Add a ladle full of batter and then spread a little with the ladle and simmer the gas to a minimum heat Then when the base gets crisp drizzle with a little oil and cook on both the side. 
  • Serve with chutney of your choice.
  • Note : Simmer the gas and take out the dosa as this dosa does take a little time to cook as it doesn't have any crispy agent like rice . So always simmer the gas once you have spread the dosa so that it comes out nicely and crispy.
  • This Dosa doesn't need any fermentation so it's quick, easy and tasty too :)

Sunday, August 20, 2017

Kele Harshale

Harshale is a very simple dessert and is always the best tasting too , well atleast for me :)....  There is no heating involved in this dessert so u should consume it quickly as it wouldn't stay for more then 1 day so though it's my family favourite I always do it in a small quantity . This is one of the main sweet which we always prepare for Janmastami , it is said that Lord krishna loved Poha and this is a traditional dish which mom used to prepare on ashtami and I have followed this tradition too  ....So blogging this traditional recipe for my reader's reference :D


1 cup coconut milk 

3 -4 tbsp grated Jaggery 

4-5 green cardamom seeds (crushed in a motor and pestle) 

1 banana (sliced , cut into quarters add a few and reserve a few to be added at the time of serving )

1/4 cup Paper thin Poha 

2-3 cashews (finely chopped) (opt)


  • Grind freshly grated coconut say about 1/2 cup add 1 cup warm  water and grind to a fine paste.Extract the thick coconut milk with the help of the strainer . Then again add 1/2 cup and grind again and extract  thin coconut  milk again and keep aside. Now mix the thick and thin milk and keep aside.
  • Now add in Jaggery to the coconut milk and mix well.
  • Now add in elaichi powder , cashews (opt) add a few banana pieces ( I just add 1/2 of it ).
  • Cover and leave it for 1 hr .
  •  Now at the time of serving ...serve with paper thin poha and serve with remaining banana pieces .
  • I always add a little poha as I offer this prasad to Lord Krishna ....( Serve poha and chopped banana only when your serving this sweet and relish it :)

Thursday, August 17, 2017

Garlic flavoured Arbi Saar Upkari (Alvamande losun phanna galnu upkari )

Alvamande / Arbi / Taro roots are my favourite there are very few upkaris and stir fry I prepare with this ....this is one of the most delicious and simple way to cook this curry , my mom used to even use aloo in place of arbi's simply delicious food and when served with Rice can't stop myself from having a second helping :D ....the flavour of garlic and hing just hypes the taste so much oh simply yummy to even describe....Do try it dear friends and readers and enjoy it with your family as much as I did preparing it for so many years :D , Here goes the recipe for this dish 


5-6 Arbi/Taro Root ( Pressure cook it and remove the skin , wash and keep aside ) 

2 tbsp Hing water (Prepared from fresh hing about the size of pea) or 1 tsp Hing powder

3-4 green chillies 

1 tbsp finely chopped coriander leaves

2 tbsp desiccated or fresh coconut 

salt to taste

For Tadka /Tempering 

1 tsp oil + 1/2 tbsp ghee

4-5 big flakes of garlic (finely chopped)

2 -3 Red chillies (broken)


  • Pressure cook Arbi / Taro root then when it cools to a room temperature , Peel the skin , wash lightly and cut into cubes and keep it immersed in water (about 2 cups of water)
  • Now add green chillies , Hing (asafoetida ) water , coconut, coriander leaves and bring to a boil and simmer till it is reduced to half. You will also notice that as arbi as it is very starchy has made the water fairly thick . Add salt and simmer for 5 mins. Now let's prepare the tadka.
  • Now for the tadka : My mom used to crush the garlic with skin on I usually chop them . Take 1 tbsp oil and ghee when ghee has melted add in chopped garlic fry well add in red chilles and roast on a low flame till garlic turns golden brown and add this to the cooked Arbi .
Variation :  You can try and replace arbi with potato . It tastes equally delicious :)