Thursday, December 20, 2018

Chanadal and broken wheat khichidi

Simply love this Authentic Sweet recipe I learnt it from my mom , tasty , good and absolutely melt in the mouth . Simply serve this sweet pudding drizzled with warm clarified butter /ghee it's lovely and a perfect treat for a sweet craving .


1/2 cup Bengal gram dal (Chana dal)
3/4 cup broken wheat (Lapsi)
6-7  green cardamom pods (deseed and powder them)
1/2 cup sugar (add more if you prefer)
1/2 cup grated coconut 
7 tbsp ghee
a few raisins
10-12 fried cashew nuts
1 Banana (cut into roundels)

  • Dry roast chana dal  for 2- 3 mins on a simmer flame till they turn aromatic then transfer them to a pressure cooker add water cook for one whistle such that when u feel grains must be perfectly cooked , but not mashed. keep it aside.
  • Dry roast cashews and raisins in a little ghee and keep aside.
  • Take 2 tbsp ghee and add in broken wheat and keep frying on a slow flame for 2 mins then add around 2 cups of water and pressure cook for 1 whistle .
  • Now add sugar, cooked chanadal and cook till the sugar melts and everything gets incorporated very nicely and it comes to a boil (you can add more water if you feel it's too thick.
  • Add the grated coconut and mix well till it thickens.
  • Finally add the remaining ghee and powdered cardamom
  • Mix well. 
  • Garnish it with fried cashewnuts and raisins and serve with sliced banana roundels.

Friday, November 9, 2018

Rawa Tingalod

Happy Diwali to all my readers , it's that time of the year when winter slowly creeps and as the  festive season is just around the corner, I remember my childhood days when my mom used to prepare sweets and savouries , give us gifts , go to temple with a wish in our hearts that this festive season brings everyone luck and happiness it used to be truly festive in all sense . I have tried my best to give my children the same festive feel and they always love the tea time crunch snack what I prepare this post truly hits the spot I am posting one easy chakuli recipe perfect for tea time crunch snack and it stays fresh for more then 2 - 3 weeks in an air tight container . Thanks to my friend Rajamoni akka for sharing such a lovely recipe :) ....Don't forget to share your comments, feedback at the space below !


1 cup Fine semolina (IF it is coarse grind them to a fine consistency )

2 cups of water

2 cups of Rice flour

1 tsp salt

1 tsp Jeera

1 tsp hing

2 tsp Sesame seeds

oil for frying tinglodu

  • In a deep pan add 2 cups water and bring it to a boil then add in Rawa/ semolina and cook it till water is absorbed. Keep aside and cool.
  • when it still warm add in 2 cups of Rice flour, jeera, salt, hing and knead to a smooth dough .
  • You can add a little water if you feel the dough is a bit difficult to knead .
  • But key here is not to let the rawa cool completely and mix it well .
  • Pinch a portion of the dough put in the chakli press and shape them in chakulis /tinglod and deep fry in oil .
  • Store in a air tight container stays fresh for 2-3 weeks .

Saturday, October 27, 2018

Tomato Beetroot Rasam

I love any type of's a lovely comfort food for me when I pair it with Rice and serve with roasted papad it's one of the simplest and no fuss meal for me . I try so many types of Rasam which I have learnt from my family and friends but there are very few of them which are my classic favourites and I have already posted them here in my blog earlier, this is the one I have lately tried and absolutely loved it.  I have altered the original recipe a bit but many thanks to Veena Mallya akka for sharing such a simple yet delectable recipe which is so easy to prepare hardly takes me 10 mins for the whole preparation and the flavors here are simply marvellous , the roasted garlic flavours imparts such a rustic flavour that you will be amazed the very first time you taste it , my boys enjoyed their meal and asked for second helping as well. Do try this I am sure your family will love this as much as we loved it . 


2 medium sized Tomatoes

1 Beetroot

2 green chillies + 1 Green chilli

2 tbsp Chopped coriander leaves 

3 flakes of garlic (finely chopped)

2 Broken Red chilli 

1 tbsp ghee / Clarified Butter

salt to taste


  • Pressure cook the tomatoes, and beetroot along with 2 green chillies for 1 -2 whistles and keep aside.
  • Retain the pressure cooked liquid and strain the tomatoes, green chillies, beetroot and grind this together to a fine paste/ puree without adding water.
  • Take out the paste in a pan add in retained liquid no
    w add in coriander leaves , 1 slit green chilli , salt and allow it to bring it to a boil. 
  • Prepare the tadka / Tempering by heating ghee add in garlic and Redchilli and fry till chopped garlic turn a bit nutty brown add this to the Rasam .
  • Allow it to boil for good 8-10 mins until the flavours are very well infused, add little more water if needed if you need it  and you feel it is little thick 
  • Serve it with Rice / Papad ...Yumm it's fab :)

Monday, June 18, 2018

Murg Zaffrani korma

I always like to cook something special on fridays like chicken curry which is my son's favourite and I always look out for some classic chicken curries and this is one of them shared by Sarita Bhat which she got it from chef Harjit Kumar. It was not only quick but turned out delicious !
     So do try this I am sure you will love it and don't forget to share in your feedback !


1/2 kg Chicken (cut into curry cut pieces)

2 tbsp oil  + 1 tbsp ghee

2 tbsp Ginger Garlic paste

3 tbsp Fresh Curd

1 med sized onion (finely chopped)

4 tbsp Tomato puree

1 -2 Green cardamom

1' Cinnamon

3 cloves

salt to taste

1/4 tsp Haldi / Turmeric Powder

1 tsp Coriander Powder

2 tsp Red chilli powder

2 tbsp cashew (ground it into fine paste)

few strand saffron soaked in water

1 tbsp chopped coriander leaves 


  • In  a Large kadai add in oil / ghee add in green cardamom , Cinnamon , cloves saute on a medium flame when they begin to crackle. Add in onions and saute till golden brown.
  • Add in ginger garlic paste and saute for 5 mins , then add in yogurt and in all dry masala powders fry well till it leaves oil completely and then add in tomato puree fry well till it leaves out oil , make sure you fry on a low flame . Add in cashew paste and cook on a low flame .
  • Now add in chicken pieces and cook on a high heat for 10 -15 mins till cooked add in little water i needed. Lastly add in saffron water .
  • Garnish with coriander leaves .

Saturday, June 16, 2018

Amla Edgai (Instant Amla Pickle)

Amla /Gooseberries / Avalo  are so high is Vitamin C and it's got so many health benefits such as it is good Immune booster, very good for reducing blood sugar levels, it is also said that it is a body coolant and helps to flush out toxins's benefits are endless and I always make sure I buy them whenever I manage to find them in my local Indian grocery shop . I still remember my college days when I used to buy gooseberry and pineapple mixed with a very spicy paste from a local shop and I used to absolutely relish every bite of it .
      So this recipe is quiet close to the taste and when I came across this recipe given to me by Shobha Kumar akka which she got it from a cook  I had bookmarked it straight away it was fab and it was so simple to make that it was ready in no minutes . I Loved it with simple rice and dal and relished it !!!...Do try this chatpata amazing easy pickle if you are a absolute pickle lover just like me :D


7-8 Amla / Avalo / Indian Gooseberries 

3 tbsp  Kashmiri Red chilli powder

1/4 tsp haldi 

1 tsp Hing / Asafoetida powder

2 tbsp Sesame oil / Gingelly oil 

1 tsp salt to taste


  • Boil Amla till cooked well . Leave it to cool down to room temperature.
  • Cut into thin slices and keep aside.
  • In non stick pan add in sesame oil when it it smoking hot add in sliced & cooked Amla then fry for 2 - 3 mins. 
  • Add in 3 tbsp Red chilli powder, haldi powder, hing powder , salt and fry well till all the masala coats the Amla well.
  • Store in a container and keep it refridgerator
  • Serve with Rice Ganji or just simple Rice and dal ....Heavenly combo !

Tuesday, June 5, 2018

Khatti Aloo Gobhi ( No onion No garlic )

Aloo gobhi this combination of vegetables rocks I absolutely try so many variations and this recipe what I am going to share today is a very hot dish perfect to go with dal and rice and what's more it's a no onion no garlic recipe when I tried it I absolutely fell in love with the Dish from the very first bite I took ..flavours were just Awesome . Here is the recipe of this amazing dish which I got from Chef Atul Khocchar's book and I hope my reader do try this and enjoy this dish as much as I did .


4 Small Potatoes (cut into quarters)

2 cups of cauliflower (cut into med sized florets)

1/2 tsp crushed black peppercorns

2 green chillies (cut into thin roundels)

2 ' ginger ( 1 big tbsp ginger grated) 

2 tbsp oil 

1/2 tsp cumin seeds

3 tbsp tomato puree / Passata (used store brought here)

1/4 tsp coriander powder

1 and 1/2 tsp Kashmiri Red chilli powder ( mild)

1/4 tsp haldi /Turmeric powder

1/4 tsp Amchur powder (dry Mango powder)

1/2 tbsp freshly squeezed lemon juice

1 tbsp fine chopped coriander leaves

salt to taste


  • Parboil Potato and cauliflower and drain and keep aside.
  • Heat oil in a pan add in cumin seeds, when it starts to crackle add in green chilli, ginger fry for a minute.then add in peppercorn , tomato puree fry well it it leaves out oil.
  • Now add in haldi, red chilli powder, coriander powder, Amchur powder, salt and fry well it all the masalas get mixed well and it leaves out oil .
  • Now add in  parboiled potato and cauliflower and mix well .
  • Now add in coriander leaves and lemon juice .

Friday, June 1, 2018

Bread Masala

Million dollar question every morning in most of the household esp for a housewives is what to be cooked for breakfast ?.....I face the same question especially sometimes when I want to cook something like a brunch and this Bread Masala is  perfect answer . It's not only filling  but the flavours did come out soo well just like restaurant style dish ! We absolutely loved  this dish......there are so many variations that could be followed there is a simple bread upkari which I learnt from my mom and follow and  here is one more variation which I came across lately which was shared in a food group by Arathi Shenoy  it was just fab turned out soo good ...I was so happy with the outcome ...... here you can use either cubed pav bread or bread ...I have used regular bread which I diced into 1 ' cubes and have used it . This is def going to be regular at my house . Hope my readers try it and do share your feedback at my space would love to read it :)


7-8 slices on Bread (cut into 1' cubes)

2 med sized onion

2 med sized Tomato

2 Green chilli

3 Red chilli

2-3 Garlic flakes

2 cloves

2 tbsp cashewnuts  (soaked in half cup water)

1 tsp Red chilli powder

1/4 tsp garam masala powder

1 tbsp oil + 1 tbsp ghee + 2 tbsp oil For frying (Bread)

1 tsp sugar (opt) ( I didn't use)

salt to taste

1 tbsp cashews (for garnishing)

2 tbsp coriander leaves (finely chopped) ( for garnish)


  • Grind tomato, ginger, garlic, green chilli, Red chilli, cloves, cashews to a smooth paste.
  • Take a non stick pan 2 tbsp oil drop in  cubed Bread cubes fry till crisp. ( this is key as bread doesn't get too soggy ( but original recipe doesn't have this step). Make sure you do it on a slow flame ensuring that you don't burn them this might take a good 5 mins but worth it :) 
  • Heat a wok add in 1 tbsp oil + 1 tbsp ghee fry the chopped onion till they become golden brown  add the paste and fry till raw smell goes away and oil starts oozing out put little salt and sugar , Red chilli powder, garam masala powder saute well till all flavours get mixed in well.
  • Add roasted Bread pieces then lightly toss well till all Bread is well coated with masala. Now add in coriander leaves , roasted cashews .
  • Enjoy this dish's absolutely fab !

Tuesday, May 29, 2018

Sago Idli (No Grinding )

I absolutely love idli and sambar it's my complete morning breakfast and a good idli needs to ferment longer to get a spongy texture and here is one recipe I came across from Smt. Mrs Mallika Badrinath book " 100 Tiffin Varieties where I stumbled upon this sago idli which doesn't need any grinding . I tried it and absolutely loved the texture . Here is the easy recipe for idli I have changed the recipe a little bit the recipe called for bi carbonate soda and I have used Eno but nevertheless this recipe is a winner and request you to try it out for your family and friends I am sure you will love it too :) 

Recipe credit : Chef Mallika Badrinath


1 cup Idli Rawa

1/2 cup sago

2 tbsp chanadal

1 Cup Thick yogurt

3/4 cup water + 1/2 cup water (refer the Method *)

2 tbsp coriander leaves (finely chopped)

1 tsp ghee

2 tbsp cashews

1/2 tsp mustard seeds

2 green chilli cut into thin roundels 

3/4 tsp Eno fruit salt

1 & 1/2 tsp salt to taste


  • In a container mix idli rawa, sago , chanadal and thick yogurt mix well and keep aside. 
  • You will notice it will be too thick then add in 3/4 cup water and mix well add in salt and allow it to ferment overnight.
  • Next morning add in thinly sliced green chillies and add in 1/4 to 1/2 cup water add in the water slowly to get the consistency of the idli batter.

( Consistency of the batter )
  • Now take a small pan add in ghee , mustard seeds when they begin to pop add in finely chopped coriander leaves , cashews and add this to the sago mix. Add salt to taste.
  • Now add in Eno fruit salt and mix well.
  • Keep the steamer ready, grease the idli mould and pour a spoonful of batter and steam for a good 10 -12 mins till done.
  • Allow it to cool completely before taking the idlis out .
  • Serve with chutney or sambar....My verdict we absolutely loved this spongy idli.
  • Note : I added  approx. around 3/4 + 1/4 cup water to my batter to adjust the consistency to the idli batter .

Tuesday, May 15, 2018

Bimbul Tambali

Bimbul is a sour fruit which is  easily available in every household in Mangalore and this is my favourite there are so many traditional recipes which we prepare using this . Lucky I am that I have a big bimbul tree in my mom's house in her garden and as I stay overseas, whenever I go to visit her I always tend to bring in a lots of these bimbul and freeze it in my freezer so that I can use whenever I need them :D...On my recent visit to India this was one of the beautiful dish which I learnt it from my dear Mom and  when she prepared this I simply relished it with rice it tasted  heavenly ...Yum Yum ...Just  a few basic ingredients and with not much of an effort one can put up such a lovely dish and here is one such classic example for that dear friends and readers give it a try you surely will love it :D


5-6 Bimbul

1 cup coconut

2-3 fried chillies

salt to taste

1 medium sized onion (finely chopped)

1/2 tsp coconut oil to drizzle 


  • Wash Bimbul and boil them till soft and keep aside. Drain the water completely.
  • Grind  along with red chillies, bimbul, coconut to a fine paste and take it out in a Serving bowl . Add in salt to taste.
  • Now add in chopped onion give it a good mix and lastly drizzle with coconut oil and simply relish it with Rice ...Yum !
  • Note : There is no heating involved while making this dish and it's a cold curry .

Tuesday, May 8, 2018

Crab Alle piyava Ghashi (Crab in ginger onion Ghashi)

Some dishes I have always stuck to the actual recipe which was passed on by my Ancestor and here is one of it , one of my most favourite way of cooking crabs is  incorporating it in this simple gingery flavoured based curry which I absolutely love. Vegetarians can substitute crab with any vegs of your choice my favourite being Mangalore cucumber for this type of curry . Now moving on to this recipe I am sure most of the Amchi household follow the same curry base and here is the way my mom has prepared and we have relished this curry all these years :D


5-6 Med sized crabs (washed, cleaned and cut into half)

2 'ginger (finely chopped)

1 small onion (finely chopped)

3-4 green chillies (cut into roundels)

10- 12 Fried Red chillies

1 and 1/2 cup coconut 

1 tsp tamarind 

salt to taste 

1 tbsp coconut oil (opt)


  • Wash , clean and cut crabs and keep it aside.
  • Grind coconut , Red chillies, tamarind adding 1/2 to 1 cup warm water to a to a fine paste.
  • In a wide wok add paste , little water bring to a boil add in crabs and bring to a boil add ginger, green chillies , onion bring to a boil.
  • Add in salt , lastly drizzle 1 tbsp coconut oil.

Tuesday, April 24, 2018

Moong dal usli

This is one of the traditional konkani breakfast serve it with fried Jackfruit papad (easily available in Mangalore stores) nevertheless becomes one of the most delectable meals for me . Not only filling but the simplicity of the ingredients used here makes it more lovely and authentic , so thought of sharing this simple and lovely breakfast recipe which can be made quickly and doesn't need any accompaniment to be served along with it ...The main key ingredient which hypes the taste of the dish is ginger , so if u love the gingery flavour ...serve this to our loved one's and I am sure they will enjoy this :) 


1 cup yellow split Moong dal

3-4 green chillies (slit)

2 tbsp grated gigner

1 tsp mustard seeds

1/2 tsp Jaggery 

salt to taste

1/4 tsp haldi 

1/4 cup freshly grated coconut 

2 tbsp oil + 1/4 tsp ghee


  • Wash the Moong dal and keep it aside.
  • Take a non stick pan add in oil + ghee mustard seeds, when it starts popping add in slit green chillies, fry for a min add in ginger fry it for a min then add in washed moong dal, haldi and mix well .
  • Now add in Jaggery , salt to taste , enough water and cover and cook on a med flame for 10 - 12 mins till the moong dal is cooked and the water soaks up .
  • Now add in grated coconut and serve it with any crisps of your choice ...we traditionally serve this with ghare (Jackfruit)  papad . 
  • Note : Add more water and cook if you feel moong dal isn't cooked . You can even pressure cook it if you are in short of time :)

Monday, March 5, 2018


Hayagreeva is very popular and traditional sweet of southern part of India especially Karnataka,  which we usually prepare during any auspicious days or festivals at home as 'Naivedyam' . It's not only tasty but very easy to prepare , it's protein rich sweet which is a good for all ages  . It's prepared mainly with coconut , Jaggery and not to forget chanadal. I know as per today's lifestyle where we are all health conscious we do try to omit sweet from our daily routine but it's good to have it once in a while especially during festival days and whenever I prepare sweet I tend to prepare sweets which has got Jaggery in it cause of so many various reasons like it's good for blood purification , detoxes the liver too . Now moving to the recipe here is the way I prepare this sweet ..Hope you and your family love it too :) #


1 cup Chanadal

1/2 cup Jaggery

large pinch of haldi

1/2 cup desiccated coconut or dry coconut (kobri) ( have used desiccated coconut here)

2 tbsp ghee +1 tsp to fry nuts

1 tbsp Khus Khus (poppy seeds)

2 tbsp cashews 

2 tbsp raisins 

1 tsp crushed cardamom powder


  • Pressure cook Chanadal with haldi for about 3 whistles and then simmer for 2 mins. (Make sure chanadal is cooked) it shouldn't be mushy but grain must break easily when you press one grain of chanadal. ( Don't discard the water and you can make yummy Rasam out of it .
  • Heat  1 tsp Ghee and fry khus khus and keep aside. Now in a same pan add nuts and raisins and fry till golden and keep aside.
  • In a Deep pan melt Jaggery adding 1/4 cup water , when it melts well and comes to a boil add in cooked chanadal, desiccated coconut and fry till all the Jaggery mixes well with the chanadal and it starts leaving the pan add in ghee , fried khus khus, fried nuts, cardamom powder .
  • Give a final mix and serve with love :)

Thursday, February 22, 2018

Neer Ponusu /Jeev Kadgi Phodi (fritters)

I am sharing traditional style of making the fritters in konkani style just like how my mom and gran used to make it with a ground spice paste . This spice paste can be even frozen and used whenever you feel like having them. Today I have used this paste in making fritters out of breadfruit ....choice here is endless you can even make fritters out of vegs of your choice like cauliflower, potato, karela these . Do try this I am sure you will enjoy making and sharing it with your loved one's as much as I have done over the years ... Happy Cooking !


1/2 cup sona masoori /Basmati Rice 

8-10 Red chillies 

salt to taste

1/2 tsp Hing / Asafeotida  powder 

1/2 tsp Coriander powder 

Breadfruit cut into thin Slices (Here I have cut the breadfuit in quarters first then with a quarter of this cut into thin slices 


  • Soak Rice with Red chillies and grind it with very little water to a coarse paste .
  • Take it out in a container add salt to taste, hing , coriander powder mix it well .
  • Now add in bread fruit pieces and mix then well in this paste ensuring they are well coated and deep fry in oil in golden brown. (tip : I sometimes coat it with fine semolina just to get a crisp texture )
  • This is a traditional way of making fritters which is an age old recipe but nevertheless one of my favourite way of making them too :)
  • Variations : Instead of Breadfruit you can even use cauliflower, potato, karela .Do try this I am sure you will love it :)