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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.