Saturday, May 21, 2011

Puffed rice Vada

Dear friends,

Its been long time since I blogged here. Work and personal life kept me quite busy and had to be away from blogging for a while. Now I'm back with some recipes. One of them is Puffed rice vada. Puffed rice is called mandakki/churmuri in kannada. Here goes the recipe

1. Puffed rice - 1 cup, soaked in water for 3-4 mins and strain the water
2. onion - finely chopped, 1 cup
3. Coriander leaves finely chopped
4. ginger, garlic paste - 1 tsp
5. green chilly - 3 to 4 , finely chopped
6. Besan flour for binding - 4-5 tsp
7. Rice flour - 1tsp
8. Oil for deep fry
9. salt for taste.


1. Mix all the above ingredients Except water to make mixtures something that of pakoda mixture.
2. Take some portion of it flatten it in your hand something like ambode shape.
3. Deep fry in oil until golden brown

Now Hot puffed rice vada is ready to serve. ENjoy with coconut chutney or simply with tomato ketchup!

Friday, October 30, 2009

Aloo Paratha

well.. well.. paratha!!!!! all time my favorites.. i don't mind any paratha.. methi,palak,cheese, aloo and many more in my list. First time in  my in-laws house before my marriage i prepared methi paratha,second time aloo paratha and third time palak paratha and again 3-4 days  after my marriage i prepared some other paratha... :) my MIL everytime whenever she used to call up her sister, she used to tell that my DIL prepared this paratha, that paratha etc.. and finally one day her sister asked "Ninna sosege paratha bittu bere yenu baralwa???"means "doesnt ur DIL know to make anything other than parathas???"since then in my house even now my in-laws call me "paratha speacialist".

I am giving here the recipe for aloo paratha.. one of my favorites paratha.. lets see the recipe below..


 Wheat flour - 1 cup
 Aloo - 1 large
 Onion - 1 finely chopped
 Coriander leaves - 6-7 strands finely chopped
 jeera powder - 1 tsp
 Daniya powder - 1tsp
 green chilly - 2-3 finely chopped
 salt for taste.
 butter/ghee for cooking parathas


1. Take the  wheat flour in a bowl and add some water and little salt and prepare the chapathi dough and keep it aside.

2. Cook the peas and aloo and once it cools finely mash them together.

3. add finely chopped onion,coriander leaves,green chilly,jeera powder, daniya powder and salt to the mashed potato and mix everything well.

4. Take some portion of the chapathi dough and roll it to samll roti(poori size)

5. Take a lemon sized aloo from the aloo mixture and put it in the center of the roti and raise all the sides to cover the filling. Now evenly roll the paratha to medium thickness.(use wheat flour for dusting)

6. cook the parathas on thava using little ghee/butter. serve hot with some raitha n pickle/chutney powder.


Once again a karnataka traditional recipe yeriyappa/giliyappa/paddu... called with different names in different regions of Karnataka. It can be served as a very good evening snacks.

 Everyday we used to crib that we dont have the thava to make this paddu. Luckily one day when i was talking with my Friend Sini, she told me that she got the non stick guliyappa thava from india this time:) I never made it late.. Immediately i  borrowed the thava from her for a few days.. returned back home, prepared the batter and next evening guliyappa was ready for the evening snack!!!!!!! we are really so crazy for this..


Rice - 2 cups
Uraad daal - 1/2-3/4 cup
Methi seeds - 2 tsp
Avalakki(poha) - 1 handful
onion 1 big finely chopped
pinch of turmeric
salt for taste

for tempering

oil - 2tsp,mustard, grahm daal,curryleaves

coriander/cilantro for garnishing


1. Wash and Soak daal and rice separately for  about 5-6 hours. Soak methi seeds and poha for about 2 hours.

2.  Grind Uraad daal to a fine paste followed by rice,methi and poha. Mix all the grinded mixture and allow this batter to ferment overnight.

3. Take some batter in a small vessel and finely chop the onion and coriander and add it to the batter.

4. Heat oil in a small kadai and heat the tempering ingredients add to the batter mixture. Add salt and mix the batter properly.

5. Now take the Guliyappa thava and pour the batter in each of the Moulds and add little oil and cover the lid cook on both sides until guliyapa turns to golden brown.

Serve hot with chutney/chutney powder.

Note: you can find Non-stick Guliyappa thava in any departmental store.  with non-stick tava there is no head ache of removing that guliyappa from thava.Guliyappa comes out really very crispy and tasty.

Friday, October 23, 2009

Obbattu/Holige - Diwali Speacial

Hello everybody!!!!!Happy deepavali. I am back to my Hosaruchi after Deepavali festival. Diwali was good here though i miss being back in India with my family. Obbattu/Holige is a traditional sweet dish prepared mainly during festival season and especially deepavali means Holige is a default sweet in Karnataka. Though my mom used to make Holige during most of the festival i never learnt the recipe from her. My job was to just to cook the Obbattu on thava..

Its our first Deepavali after our marriage.. I asked Ajey what he wants for Deepavali. As usual he said," whatever you like or feel do.. but let it be something special". Then we decided to prepare Holige. I was little worried initially since i always thought making holige is a tedious and lengthy task.. Since Ajey was at home only, i was quite confident that even if something goes wrong he will be always there to  find some good solution!!!!!   finally we did obbattu and it came out really well and got good compliments from ma friends as well :)

Here goes the recipe


Maida(All purpose flour) - 1 cup
kadale bele(gram daal ) - 1 cup
jaggery - 3/4 cup( varies according to ur taste, i used only 1/2 cup)
cardamom powder - 1/2 tsp
pinch of turmeric
oil - 2tsp
Ghee for  cooking obbattu


1. Take maida in a vessel and some water and make the dough like normal chapathi dough and add  2 tsp oil and pinch of turmeric and press the dough very well and keep this dough for 1-2 hours aside. this maida dough is called "kanaka"in kannada.

2. Wash ad soak the daal in water for about 3-4 hours and pressure cook for 3 whistles or until done.

3. Allow the cooked daal to cool down for sometime. once it is cooled, add this daal to the mixer grinder and grind it to smooth paste.

4. Now take 3 tsp of ghee in a thick bottomed kadai and add the grinded daal. Add jaggery and cardamom powder. keep stirring the above mixture for about 6-8 minutes in a medium flame. stir until the color of the mixture turns to light brown color. This mixture is called "Hoorna"in kannada. allow hoorna to cool down.

5. Once Hoorna is cooled, make lemon sized balls and keep it aside.

6. Now take small portion of dough and roll it like poori size and now and keep the Hoorna in the center and close it using the remaining dough. Now roll this ball evenly and thin like normal chapathi. (you can evenly press using hand also. i use hand to make very thin obbattu. you can use rolling stick(Lattanige) as well.)

7. Take the Non-stick Thava and bake the obbattu both the sides  in low flame . spread ghee on obbattu while cooking which gives some additional taste.

Delicious Obbattu is ready to serve now. you can store this for about 2 weeks. Reheat and serve every time. It turns out very soft when u reheat.

Pesarattu/hesaru kalu dose(Moong daal dosa)

Pesarattu is a famous breakfast basically from Andhra. It is very nutritious and rich in fiber contents and proteins. I just used to enjoy pesarattu for my breakfast during my stay in Hyderabad. I totally forgot about this after i returned from Hyd. Recently, i found this  whole moong daal in Indian store. we bought mainly for making Kosamabari/salad out of it. That time it reminds me of pesarattu. i tried out very next day and it came out pretty well. we enjoyed it. Hope you will like it too :)


Hesaru kalu(green moong daal) - 1 cup
green chilly - 3-4
jeera - 2 tsp
Akki hittu(rice flour) - 3-4 tsp
salt for taste


1. Wash and soak the whole moong daal  overnight.

2. Grind it to a smooth paste by adding green chilly, jeera and salt and little water. Make the batter little thicker than the normal Dosa.

3. Add rice flour to the batter. Now the batter is ready to make dosa.

4. heat non stick thava and spread the batter like normal dosa. and spread some oil. cook both the sides.

Unlike normal Uraad daal Dosa, this dosa batter need not be fermented.
Rice flour is added to make the dosa more crispy and it avoids dosa sticking to the thava and will be easy to remove.      

Bisibele Bath

Bisibele bath.. another karnataka Favorite recipe. Bisi means hot and bele means Daal. it is a mixture of Rice, daal and vegetables. Recipe i am giving here is based on the MTR /any other BBB powder. I will post the recipe for BBB powder soon in my blog.


Rice - 1 cup
Thogari bele(Toor daal) - 1 cup(or lil less than 1 cup)
vegetables- carrot,beans,potato(finely chopped),green peas- 1 cup
finely chopped onion - 1
Coconut - fesh/frozen - 3-4 tsp
Bisibele Bath powder - 2-3 tsp
Tamerind Juice - 2-3 tsp
Jaggery - 1 small(depends on how much sweet u want)
Ghee,Cashews, Red chilly, curry leaves,mustard for tempering
coriander leaves for garnishing
salt for taste


1. wash and cook the rice and daal separately in a pressure cooker until they are cooked properly.

2. Wash and cook the vegetables with pinch of salt and jaggery and keep it aside.

3. Take the coconut in a mixer jar and add 2 tsp of BBB powder and grind to a smooth paste.

4. Take the tamarind juice in a thick bottomed vessel and add the coconut masala paste, add little water and boil for 2-3 minutes.  Now add the cooked daal, rice and vegetables to it.

5. Add jaggery and salt and boil the mixture for 5-6 minutes in medium flame. Add some water to get the desired consistency.

6. Fry the onion until golden brown using 1 tsp of ghee and add this to the above mixture.

7. Temper the above bisibele bath using tempering ingredients mentioned above.

8. Garnish with the coriander leaves.

Bisilbele bath is ready now.. serve hot n enjoy:)

Wednesday, October 14, 2009

Easy Tomato-Onion Gojju

Here goes  easy and instant Tomato onion curry recipe.


Tomato - 3-4
Onion - 1 Large
Rasam powder - 1-2 tsp
green chilly - 2-3
cilantro(coriander leaves) - finely chopped few strands
pinch of turmeric
salt for taste
jaggery for tinge of sweetness
oil,mustard, curry leaves, hing for tempering


1. Finely chop the onion and Tomato and keep it aside.

2. Take a thick bottomed kadai and add 2 tsp of oil and once the oil is heated add mustard, jeera, curry leaves.

3. Add finely chopped onions when the mustard starts crackling. fry the onion until golden brown.

4. Add salt and turmeric at this step and mix well. And now add the chopped tomato and close the lid and allow it cook for 4-5 minutes.

5. Add the Rasam powder , little jaggery and hing and mix everything well. cook the gravy for 3-4 minutes. Garnish with finely chopped coriander leaves.

Tomato onion curry is ready now. It goes very well with plain rice/dosa/rotis
Enjoy :)