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Saturday, December 31, 2011



a year of health and happiness

a year of wealth and wisdom

a year of peace and prosperity

a year of glee and glow

and also year of love and laughter

be a great cook by adding loads of fun

Wednesday, December 28, 2011

Easy Egg delight

1. Egg – 4
2. Onion -1 big chopped
3. Tomato – 1 big chopped
4. Garlic cloves : 3-4 finely chopped
5. Chicken masala powder: ½ tbsp.
6. Turmeric powder: ½ tbsp.
7. Oil: 2 tbsp.
8. Salt : according to taste
Boil the eggs and cut them into 4 pieces, keep aside
In a pan put oil and start frying onion and garlic, once after they turn brown now put the tomatoes.
Sauté it until it becomes smooth (here you can add little water preferably). Now add the chicken masala, turmeric powder, salt.
After 2 minutes of sauté add the egg pieces.
It can be served with jeera rice, lemon rice or any masala rice.

Thursday, December 22, 2011



1. Rava ( suji ) : 1 glass
2. Coconut Milk : 2 – 3 glass
3. Jaggery grated : 1 – 2 cup
4. Cardamom : as per the taste ( for aroma )
5. Water : 1 glass
6. Salt : a pinch
7. Ghee : greasing purpose

· Keep the coconut milk on boil in simmer, add the cardamom and jaggery .
· Start adding the rava and stir slowly, until rava turn into thick consistency, keep adding the water if you feel the consistency requires water.
· After some time when it turns into complete thick consistency (like dosa mixture smooth one)
· Pour the mixture to the ghee greased tray.
· Leave for cooling and after some time you can cut them into any shape and serve.

Tuesday, December 20, 2011

Kaibella kadbu (sweet dish made of rice flour, jaggery and coconut)

Kaibella kadbu (sweet dish made of rice flour, jaggery and coconut)
Sunday Morning is one special morning to cook for your loved one’s favourite dishes.
So I choose this dish as breakfast. In this chill winter people prefers hot and spicy food and but my husband love to have hot and sweet food.
Let me start telling you all the ingredients required and method to do this dish.
(Kindly forgive me presentation is not up to the standard)

a) 1 ½ glass of rice : overnight soak
b) 1 big cup of jaggery : grated
c) 1 big cup of coconut : grated
d) Cardamom : 5-6 seeds smashed one
e) Banana leaves : 1 big ( cut them into square shape )
f) Salt : according to taste


· Grind the overnight soaked rice into mild paste (not fine paste) also add ¼ cup of grated coconut.
· In a simmer sauté the rice paste by adding little water to make a thick consistence to prepare rice bolls out of it. (Don’t forget to add the salt here)
· Once it is done keep aside for cooling.
· In a pan add the jaggery, Coconut grated and cardamom, sauté for 5 minutes on simmer until it becomes a perfect for stuffing. ( keep this also for cooling )
· Once the rice flour is cooled, make medium size bolls.
· On square shaped banana leaf apply little water and pat the rice boll into round shape, now place the sweet mixture inside it.
· Fold it in such a way that it should not open or else you can tie a knot by using thread.
· Now cook in idly cooker by placing one by one for about 10 minutes.

Hot rice kai bella kadbu is ready to eat.

Monday, December 12, 2011



1. Sweet Potatoes : 3 Medium Sized
2. Onion : 1 large ( finely chopped )
3. Green Chilli : 3-4 ( sliced )
4. Turmeric powder: ½ tbsp.
5. Coconut Grated : ¼ medium cup
6. Asafoetida : a pinch
7. Oil: 3 tbsp.
8. Urad dal: ½ tbsp.
9. Mustard seeds: ½ tbsp.
10. Curry leave : few
11. Coriander leave : for garnish
12. Salt : According to taste
13. Lemon
Peel the sweet potatoes and cook them soft and keep aside.( cut them in cubes )
Heats the pan add the oil, urad dal, mustard seeds, curry leave and a pinch of asafoetida. Once after the spatter add the onion stir until it turns pink now add the green chilli, stir for some time and add the turmeric powder ,coconut grated and salt . Now add the cooked sweet potatoes ( stir slowly ) squeeze the lemon and garnish it with coriander leaves.
Delicious Spicy /Sweet Potatoes Upkari is ready to eat.

Friday, December 9, 2011


1. Karela ( bitter gourd ) : 2 (chopped small cubes )
2. Jaggery : 1 big cup grated
3. Coconut : ¾ in big cup grated
4. Ghee: 1 tbsp.
5. Curry leaves : 7-8
6. Turmeric powder: ½ tbsp.
7. Chilli powder: ½ tbsp.
8. Garlic cloves : 4
9. Mustard seeds; ½ tbsp.
10. Urad dal: 1/4 tbsp.
11. Tamarind Molten: 2 tbsp

12. Salt: according to taste.
Cut the bitter gourd into small cubes and dip them into salted water ( to extract bitterness)

Heat the pan and start seasoning in ghee by adding garlic cloves, urad dal and mustard seeds, once after its spatters add the curry leave.

Add bitter gourd (drained from water) add required amount of water for karela to cook soft. ( close the lid while cooking and keep checking as the water may dry up)
Now add the rest of the ingredients like – tamarind molten, jaggery, turmeric and chilli powder, salt, grated coconut and stir for 5 minutes.

Hot hagalkai gojju is ready to eat. You can also enjoy this with curd rice / jeera rice / ghee rice.


Saturday, December 3, 2011

Avalakki bhath

(Typical South indian morning breakfast)
1. Beaten rice: 2 - 3 big cups
2. Onion: 1 large ( finely chopped )
3. Tomatoes: 1 large (finely chopped )
4. Green chillies: 2-3 ( sliced into two)
5. Coriander leaves: handfull
6. Turmeric powder: ½ tbsp.
7. Salt: according to taste
8. Oil: 2-3 tbsp
9. Lemon juice: 1tbsp

1. Mustard seeds: ½ tbsp.
2. Urad dal: ½ tbsp..
3. Curry leaves : 7-8

1. Soak the beaten rice for about 10 minutes and meanwhile cut the onion / tomatoes and green chillies / coriander leaves.
2. Start seasoning in the cooking pan by adding oil followed by urad dal , mustard seeds and curry leaves
3. Now drains the water out of beaten rice at the same time add the onion after seasoning is done.
4. Once the onion turns pink add the tomatoes stir for some time when u feel it has become soft in texture now add turmeric powder , salt and finally add the drained beaten rice.
5. Stir for 5 minutes so that masala and beaten rice complement each other.
6. add the lemon juice and close the lid for 2- 3 minutes.
7. Garnish it with coriander leaves.

you can also serve it with murka , chakuli .. or with curd

Friday, November 11, 2011

Simple and fast Alu Parathas

(When your hurry in the morning and hungry too ...Prepare this parathas which is easy and healthy too)

1. Wheat flour : 2 cups
2. Potatoes : 1 big
3. Garam Masala powder: ½ tbsp.
4. Chilli Powder: ½ tbsp.
5. Turmeric powder : a pinch
6. Salt : according to taste
7. Lemon juice : 1/2 tbsp
8. Vegetable oil: where ever required.

1. Kneed the wheat flour into dough by adding little water or oil to it .keep it aside
2. Now in a bowl add the cooked potatoes (peeled), salt, chilli powder, garam masala, and turmeric powder and lemon juice. Mix well & make balls out of it.
3. Roll out the dough into small disc, place a small ball of mixture in the center, seal the edges & make parathas.
4. On Medium heat cook the parathas flipping on both the sides. Add Ghee/Oil/Butter around it. Serve hot with yogurt & pickle/ onion & green chilli.
Simple/ healthy parathas for your morning breakfast which will not make you hungry till lunch .so make your loved one healthy breakfast .

Thursday, November 10, 2011


1. Chicken: 800 grams medium sized pieces
2. Onion: 3 sliced
3. Ginger garlic paste: 3 tbsp
4. Coconut grated: 1 medium sized cup
5. Turmeric powder: 1 tbsp
6. Coriander leaves: for final garnish
7. Salt to taste
8. Oil: 4 tbsp

Ingredients for chicken masala powder are:
1. Red long chillies : 6-7
2. Coriander seeds : 3 tbsp
3. Pepper seeds : 2 tbsp
4. Cinnamon sticks : 2 medium size
5. Cloves : 2-3
6. Fennel seeds ( saunf) : 1 pinch
7. White poppy seeds : ½ tbsp

In a pan fry the masala ingredients and after it become cool make a nice powder in grinding jar and keep aside.

Ø Marinate the chicken ½ hour before cooking with salt and turmeric powder.

Ø Keep the pan on heat and start frying the onion until it turn shiny pink now add the ginger garlic paste and stir fry for another couple of minutes now add the chicken , and keep for cook by closing the lid.

Ø Once the chicken is cooked softly, see to it the water should be dried up now add chicken masala powder, salt, turmeric powder, grated coconut and stir for around 5 – 10 minutes.

Ø Now garnish it with coriander leaves and close the lid.

Ø Serve the dis after 10 minutes let the chicken mix well with masala

You can serve it with neerdosa (recipe is available in my blog old post ) or with chapathi .

Saturday, November 5, 2011

Sprouts Upkari

(Simple breakfast and good for health)
1. Flattened rice (also called beaten rice) : 2 medium cup
2. Green gram : 1 medium cup ( soak overnight )
3. Green chili : 2-3 ( sliced )
4. Coconut Grated : ¼ cup
5. Salt : according to taste
6. Coriander leaves : finely chopped for garnishing
1. Ghee: 1 tbsp
2. Mustard seeds : ¼ tbsp
3. Urad dal : ¼ tbsp
4. Curry leaves : a bunch
5. Asafetida powder : a pinch
6. Turmeric powder : ¼ tbsp

1. Soak the beaten rice for 10 minutes prior the preparation ( drain the water)
2. Cook the soaked green gram in the cooker ( drain the water and you can use that healthy water by adding jaggery and little pepper powder it becomes a healthy drink )
3. Heat the pan for seasoning, add the ghee followed by mustard seeds , urad dal when it start spluttering add the curry leave along with turmeric powder and asafetida stir-fry in simmer flame .
4. Now add the green chilies and cooked green gram ,stir for few minutes
5. Add the beaten rice, grated coconut, salt and stir for 5 minutes.
6. Close the lid for few seconds, switch off the stove

Now garnish it with coriander leaves.

Note: If it is too spicy squeeze lemon on the garnish dish and mix well before serve

Thursday, November 3, 2011


a) Egg – 4
b) Fresh tomatoes – 2 ( sliced )
c) Onion – 1 big ( sliced )
d) Pepper powder -1 tsp
e) Turmeric powder – ¼ tsp
f) Oil – 2 tsp
g) Salt – according to taste
Boil the eggs, remove the shells, cut the egg into 4 pieces (use the thread to cut in order retain the clear cut shape of the egg.
Heat the pan, put the oil and add the sliced onion and stir it until it turns golden brown. Now add the finely sliced tomatoes, salt, pepper and turmeric powder.
Sprinkle the water to the masala and keep the heat on simmer until tomatoes smashes itself and becomes nice masala together.
Now turn off the heat and place the egg pieces on the same pan and mix the pepper masala on to it without smashing the egg shape.
Serve hot with dry chapathi or curd rice.
( note : garnishing it with coriander leaves is not mandatory)

Saturday, October 29, 2011


(It is tradition food very popular in dakshin kannada (south canara)

1. Rice : 1 measuring glass
2. Beaten Rice : ¼ of same measuring glass
3. Methi : 4 tsp
4. Coconut Grated : 3 cups
5. Jaggery : 3 cups
6. Salt : according to taste
7. Ghee : to grease the idli holder
· Pick, wash and soak methl for 8 hours.
· Pick, wash and drain the rice and beaten rice grind it coarsely in a blender.
· Grind the grated coconut and methi into a smooth and frothy paste.
· Now mix the grinded rice, beaten rice and grated jaggery to frothy paste together into a batter.
· Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
· Idlis are ready to be cooked when the batter is well fermented.
· Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
· Steam cook idlis on medium flame for about 10 to 12 minutes or until done.
· Use a butter knife to remove the idlis.
Serve this hot idli with spicy chutney and make you deepavali a very special one

Thursday, October 20, 2011


(My Mother thought me, feel great to share it with you all. Hope you like the curry as it taste deliciously spicy and juicy)
Preparation for 4
Main Ingredients
1. Mackerel fish: 3-4 (cleaned and 1 fish x 2 piece)
(Clean the fish and marinate with ½ tsp of salt and turmeric powder keep aside 10 minutes before the cook)
A.Following ingredients to Fry
1. Long dry red chilli with stem: 6-8
2. Coriander seeds : 6 tsp
3. Black pepper seeds : 1 tsp
4. Fenugreek seeds : ( just 4 seeds only )
5. Ajwain : 1 pinch
(Fry the below ingredients in pan without oil and keep aside)
B.For paste following ingredients
1. Grated coconut : 2 small cup
2. Garlic clove : 7-8
3. Onion chopped : ¼ cup
4. Tamarind ball : 1 ( medium )
5. Turmeric powder : ¼ tsp
Grind the ingredients A and B into fine paste. Add some water for boggy consistency.
Curry should come to boiling form on high flame meanwhile add salt of 1tsp ,chopped onion of 2 tsp and 1 green chilli . Lower the stove flame and now add the marinated fish, close the lid for 6-8 minutes.
Off the stove and keep aside
Seasoning Ingredients
1. Oil : ½ tsp
2. Mustard seeds: 2 pinch
3. Curry leaves : 3-4
Season the fish curry with above ingredients and prepare the fish curry always ½ hour early as fish slurp the masala. It goes very well with boiled rice or white rice.

Thursday, September 15, 2011

HALDI CHICKEN - (easy to make & tastes delicious)

HALDI CHICKEN- side dish for main menu
( serve 4 members )

Marinate the chicken with salt and turmeric for atleast 15 minutes before preparing .
1. chicken : 1/2 kg
2. onions : 2 ( sliced finely )
3. Green Chillies : 5-6 ( sliced into 2 )
4. ginger / garlic paste : 3/4 tsp
5. coriander leaves : 1/2 bunch ( finely chopped )
6. Turmeric Powder : 1/2 tsp
7. Salt : according to taste
8. oil : 2 tps
9. Lemon :1/2 tsp

Method :
Keep the pan for heat , add the oil , onion and green chilies stir it for some time and add ginger / garlic paste after few seconds add the chicken with salt to it as required and leave for 15 minutes to cook in simmer .
once the chicken is completely cooked add the turmeric powder and garnish it with lots of corriander leaves stir it for few minutes and finally add the lemon juice.
Close the lid for 10 minutes before serving as it enable the chicken to taste spicy , juicy and with lovely aroma .
Tips : before serving remove the cooked chillies from the dish . As it may add more spice to tongue if it goes along with chicken.