Monday, January 30, 2017


Bellappa is a traditional , lovely spongy Dosa which I learnt from my mom and this recipe is truly awesome as it nails the texture so well. There are different ways which I prepare this dosa is the one I follow most of the time as it comes out so perfect all the time and it's a no compromise on the taste as well !....You can serve with any chutney of your choice and relish it you will def love it :D


1 Cup Sona Masoori Rice /Basmati Rice /Dosa Rice (any one will work fine)

1 cup Cooked Rice 

1/4 cup coconut 

1/2 tsp soda

1 tsp sugar to taste 

salt to taste 

Oil to drizzle while taking out the dosa


  • wash and Soak Rice for 2 hrs. Then Drain the water and grind it with coconut, cooked rice adding water to making it like a semi thick consistency ( Note : The consistency you are looking here is like normal dosa batter.
  • Now take it out in a container and then add in soda, sugar , salt to taste and mix well. Cover it and leave it to ferment it overnight .
  • Next morning Drizzle the non stick tawa with little oil heat it on a med flame spread a ladle full of batter cook it covered just for a min or 2 then take it out in a pan and serve with chutney of your choice ...Enjoy ( Note : Here you don't flip the dosa and cook ) 

Monday, January 23, 2017

Semolina Banana Dosa

There are so many ways to use your ripened banana ...this is one breakfast recipe which I use ripened banana for's a quick recipe and what's more is that this dosa can be made really quickly without any fermentation required ...just a mix of few ingredients and you can get a lovely spicy dosa without much to worry about....serve it with a dollop of butter it tastes yumm !....Do try this you will absolutely love it ....Do drop in a feedback if you try and loved it :D


1 ripened banana

3/4 cup semolina ( I usually take 1/2 of fine semolina + 1/4 cup of coarse semolina)

3-4 green chillies (finely minced)

small piece of jaggery  ( may be 1/2 tsp)

salt to taste 

1/4 cup wheat flour 

1/2 cup water or more to bring it to dosa batter consistency 


  • Mash one ripened banana well with the help of a fork. Add in Jaggery , salt, minced green chillies, 
  • Add in semolina, wheat flour and mix well. add little water and mix and bring it to the consistency which is slightly thicker then the regular dosa batter,
  • Now heat a non stick pan add in oil and rub in evenly spread a ladle full of batter a spread it to form a medium sized dosa.
  • Lower the heat to med flame and simmer and roast on both sides till golden . Serve hot with a dollop of butter. Done !

Tuesday, January 17, 2017

Karathe Kudko /Pathrado

I simply love Bitter gourd / Karela (in hindi) / Karathe (konkani) and though it's little bitter in taste it's my fav and has got great health benefits like good dietary fiber, good in vitamins , low in fat and it's definitely proven to lower blood sugar levels . Nevertheless I love this veg and try to do various dishes out of it and this was the one recipe I was hooked too which was contributed by Priya R shenoy ...on my  recent visit to India I prepared this for my mom and she absolutely loved it and told me that she used to prepare this dish earlier and it was called as karathe Kudko and they used to add a thick slurry of tamarind and Jaggery so the 2nd time when I prepared it I prepared the way she told me and it was surely a wow tasted even better the next day when the flavours got mixed in so well ....was a perfect blend of sweet, tangy and bitter flavour just the way I love it to be....Thanks to Priya for contributing such a lovely recipe which is featured in KKAJ blog and I have tweaked the recipe and loved it here goes the recipe for this and this recipe is truly a winner and a must try for those who love this veg like me :D...Do drop in your feedbacks and comments on the space below would love to hear from you :)


4-5  med sized Karela (snip of the tips and cut into halves remove the seeds and cut into small strips)

4 tsp Red chilli powder ( I have used mild kashmiri chilli powder here)

2 tsp Hing water ( You can use Hing powder but I have used Hing water ...dissolve fresh hing in little water and mix well till dissolved )

lemon sized Tamarind ...or 3 tbsp tamarind paste

3 tbsp Jaggery ( It should be same size as lemon)

salt to taste

For tempering 

2 tbsp coconut oil ( you can use any oil but i highly recommend coconut oil)

1 tsp mustard seeds

1/2 tsp urad dal 

6-7 methi seeds 

  • Heat 1/2 cup water add in tamarind and jaggery and boil till Jaggery is melted and with the help of the masher bring to one boil and switch off the gas and keep aside.
  • Add salt to the bittergourd strips and keep it aside for 10 -15 mins then squeeze out the water and keep it aside. Boil this bitter gourd strips in water till cooked then drain in all the water.
  • Then add in red chilli powder, hing water and mix well till all the karela / karathe is well coated with this powder. Leave in the marination for 5- 10 mins .
  • Take a kadai add in coconut oil when hot add mustard seeds, methi, urad dal and when dal slightly changes the colour then add in marinated karela then simmer and cook till the masala gets cooked well add in salt if required. Add in thick slurry of Jaggery and tamarind and give it a good mix and cook on simmer flame till the gravy thickens and coats all the karela well .
  • Done !....Allow it to rest for 2 hrs and then try as I said earlier tastes even better the next day ..I loved it with Chapathi or you can even serve as a side for rice and dal ...Too good !

Wednesday, January 11, 2017

Jatpat Mushroom Capsicum Masala

Happy New Year to all my readers ....hope you all have a lovely and blessed year ....and this is one special post for you :) .....I love experimenting with curries and this is one of my fav one which my family loved ...actually this happened when i fell short of time and wanted to cook some curry in a jiffy and this was what I came up with.... you can add any vegs of your choice in this dish ....feel free to experiment and use the vegs of your choice, I have used mushroom and capsicum as this is one of my fav combo of vegs and this dish is truly a winner too ...Do try this and do leave in your feedback would love to read in your comments :) 


10 - 12 button Mushroom / chestnut Mushroom (cut into Quarters)

1 green capsicum (cubed) 

1 med sized onion 

2-3 big cloves of garlic 

1' small ginger 

2 Red chilles (used Bedagi /Kashmiri Chillies here)

1/4 tsp Kasoori Methi

1 Green chilli

1/2 tsp haldi 

1/2 tsp garam masala

1/4 tsp Jeera  / Cumin seeds

2 tbsp broken cashews 

1/2 tsp red chilli powder

1 tbsp oil + 1 tbsp ghee

2 tomatoes pureed 

1/4 cup cream 

salt to taste


  • Grind ginger, garlic, green chilli, haldi, red chilli, Garam masala, kasoori methi, cashew nuts, onion ...grind all this to a fine paste.
  • Heat oil in a kadai  add ghee when it's hot add little jeera when it splutters add in the paste and fry in for 10 -12 mins till it leaves out nice aroma and leaves out oil too  do it on a simmer flame( this is very important step as u have ground raw onion to a paste so you need to fry till it's nicely cooked. 
  • Now add in pureed tomato and fry well till it leaves out oil add in coriander leaves and fry well  till it's well cooked . Add in salt and taste it if you feel it's a bit less spicy then add in 1/4 tsp Red chilli powder.
  • Now add in cream  and mix it well. Add in 1/2 cup water and simmer and cook for 10 mins . Base of the curry is ready ...Now it's time to saute vegs :)
  • Now take a non stick pan add in mushroom , capsicum and fry well now add in to the curry . Serve this with chapathi ....I seriously enjoyed this curry as tasted so yumm ! ...Try it you will love it too :D

Thursday, December 22, 2016

Beetroot Tambali

Beetroot is one of my hubby's fav of the vegs apart from using it in sambar of make a simple stir fry I haven't really tried this in any dish on it's own ...this is one of the recipes contributed by Suresh Kabadkar ji in a food group and reading the recipe I was sure to give it a try ...So tried it loved it so much that hubby wanted me to prepare this again with Rice simply enjoyed it and loved it too :) ....So gorgeous so good and it's a cold curry which is ground and served just like that ...without much delay here is the recipe :) ...Have done a small change here and used coconut oil to drizzle at the end !


1 med sized beetroot ( cut into cubes)

1 med sized onion (finely chopped) (reserve a small portion may be a quarter of it to be ground )

1-2 small clove of garlic or 1 big clove (don't use more)

1 cup coconut

3 Roasted Kashmiri Red chilli 

1/2 cup of well beaten yogurt 

salt to taste 

1 tsp of coconut oil to drizzle (opt)


  • Boil Beetroot cubes till soft and tender then drain the water and put the cubes in mixer grinder.
  • I might have used approx 1 cup of beetroot cubes here.
  • Then add in coconut, red chillies, small piece may be quarter of med onion (not more than this else it would over power the whole dish , garlic then grind to a fine paste.
  • Take this paste out in a serving bowl add in well beaten yogurt , salt and mix in chopped onion, Drizzle with coconut oil (opt).  Note : There is no heating required in this type of curry.
  • Serve with Rice it's awesome and you will surely say WOW ! with the first bite :D

Thursday, December 15, 2016

Oreo Icecream

My kids love home made ice cream esp the Coffee Icecream which I had already posted  few weeks I am posting one more Ice cream with Oreos ..... Yes Oreo Biscuits which I had tried and my kids loved it... especially it's such a big compliment in disguise when your kids love the things you make isn't it ?....I  was so happy to see them have with a big smile and giving me compliments with the first bite :D  ..... with Oreo bits in perfect scoop of ice cream they Surely went "It's Yum Yum Yum mum ...please make this again "  and it's so easy to make all you need is the electric whisker /beater and mix of all the ingredients and what's more it's an eggless  recipe as well and there is no machine required ......So here goes the recipe for this Ice cream which is sure to be your Kid's favourite  ...So try this and do leave in your feedback :D


1 & 1/2 cups of Heavy whipping cream /Double cream

1 & 1/2 cups of milk

8-10  Oreos (crushed) (rougly crushed )

2 tbsp milk powder

1/2 cup condensed milk

1/2 tsp vanilla essence


  • Take the biscuits in the zip lock bag . seal it and bash it well with the help of rolling pin.
  • In a mixing bowl beat the heavy cream /Double cream till it comes to soft peaks . Keep it aside.
  • In another mixing bowl add in condensed milk, milk powder, milk and vanilla essence mix well.  Now add in crushed Oreos  lightly fold in the whipped cream . Remove it in a freezer box container and put some crushed oreos on the top .
  • Now after 3 hrs when it is half set take a spoon and  lightly mix in the Ice cream again so that all Oreos don't sink at the bottom.
  • Freeze overnight or for 7- 8 hrs . Serve with crushed oreos ... Kid's will surely love this perfect Ice cream :D

Thursday, December 8, 2016

Godu Phovu

This is one of the traditional sweet which we prepare for prasadam / Naivedhyam . whenever I prepare this sweet it reminds me of my childhood days when I used to wait for my mom to give me as Prasad after the pooja was performed .....v divine and a lovely sweet which I even now prepare on our main festivals like Gowri pooja,  Ganesh chaturthi :) ....Here is the recipe for that :D


3/4 cup jaggery

2 cups of  patal phovu / Thin variety of Beaten Rice 

2 cups of finely grated coconut

1 cup of water

5-6 Green cardamom  freshly grouund seeds of elaichi

2 tbsp of Roasted black til ( opt) ( But gives a very nice flavour to the whole dish )


  • Heat Jaggery in a pan add in water and boil till all jaggery is melted and you have a left with one sting consistency .
  • Now add in grated coconut  boil till the coconut absorbs all jaggery syrup but make sure you don't make it too dry here. Add in elaichi powder and give it a mix.
  • Switch off the flame and allow it to come to room temperature.
  • Add in phovu you have u use very thin variety here and mix well with your hands such that all tht syrup is coated well to the poha.
  • Add in roasted til / sesame seeds and mix well.
  • Serve's a delicious version of sweet and truly Lip smacking on one too.... :) 

Monday, December 5, 2016

Coriander /Kothambir Poha

Poha / Beaten Rice /Pressed Rice is my fav can be enjoyed in so many different ways curd poha, Masala poha which is my most fav and today's recipe is so yummy your going to surely love it  which I learnt from my friend Gayathri Pai who has a beautiful blog Gayathri Pai's Food Bytes ....Here Poha is so beautifully coated with the flavour of ground paste of coriander that I absolutely loved the taste to core....simply superb and delicious recipe as well . I have done slight change to the original recipe and used onion here ....nevertheless one of the most lovely recipe i have tried ....So here goes the recipe do try this and leave in your feedback  would love to hear from you all how you liked it :) 


2 cups of  Thick poha /Beaten rice /Avalakki

1 cup of coriander leaves (washed and finely chopped)

1/4 cup of freshly grated coconut 

5-6 Green chillies (use according to your spice level)

5-6 cashews broken into halves

1 tsp mustard seeds

1/2 tsp Jeera /Cumin seeds

1/2 tsp of powdered Hing /Asafoetida

2 tbsp oil + 1 tbsp Ghee

1 sprig of curry leaves 

2 onions finely chopped

1/2 tsp sugar (opt)

salt to taste

  • Take Thick poha in a colander and wash and rise poha well then cover and keep for 20 mins . After 20 mins you will notice that this poha is perfectly puffed up . Add in salt and sugar and mix well with your hands 
  • Grind coconut and green chilies without adding any water. when chilies and ground perfectly add in coriander leaves and give in a whizz ( NOTE: Please don't add any water while grinding )
  • Remove this coarse textured ground coriander coconut mix in a bowl add in onion and give it a proper mix and keep aside.
  • Heat Oil add ghee in a non stick pan when oil heats up add in mustard seeds, Jeera, when it splutters add in curry leaves, hing powder, haldi powder, cashews and fry well .
  • Now add in the ground mix and fry well it it leaves out oil and now add in the poha and give a proper mix . Done . You will absolutely love it :) 

Friday, November 25, 2016

Crispy Corn ( Non Fried version)

I absolutely love crispy corn but usually though being my favorite I don't do it regularly as it consumes lot of oil so today i have come up with something healthy and delicious with same taste and no compromise with your taste buds and I have done this whole dish using little oil and your going to absolutely love this that's my promise ....Ok moving on to the recipe . This Recipe is adapted from Food lab video but I have made it very healthy and did not deep fry here and changed a bit of the recipe.


2 cups of sweetcorn ( I have used Frozen here )

For Mariantion

3 tbsp rice flour

1 tbsp Cornflour

1/2 tsp Pepper powder

salt to taste

Other Ingredients

3-4 garlic cloves (finely chopped)

1 tbsp finely chopped ginger

1 green chilli (finely chopped)

2 tbsp tomato ketchup 

1/2 tsp Sriracha sauce (or you can use chilli sauce)

2 tbsp spring greens 

1/2 tsp pepper powder

pinch of salt 

3 tbsp oil ( 2 tbsp for frying the corn + 1 tbsp for 


For Marination

  • Boil the sweet corn and drain all the water and leave it in the drainer for 10 mins. So that it drains all the water completely.
  • Take out the drained corn in a bowl add in Rice flour, pepper powder, cornflour, salt and mix well  and make sure the powder is stuck well to the corn . (Note - You needn't add any water to the corn as it will have little water content which is quiet enough to coat it well).
  • Heat 2 tbsp oil in a non stick pan ( non stick pan only) then add the corn and lower the heat for about 4-5 mins when you turn around you will get a perfectly crispy corn turn and do the same to the other side as well. Remove and keep aside.
  • Heat 1 tbsp oil add in chopped garlic. ginger, green chilli and fry well till garlic turns golden add in tomato Ketchup , sriracha sauce, salt, pepper and fry well .
  • Now add in the corn and lightly toss well for 2-3 mins . Add spring greens are serve immediately .

Friday, November 18, 2016

Simple Peas Pulao

I have already made a post of Hotel style veg kurma which is my family favorite and I did mention in that post that I always serve it with this simple peas pulao which can be made very quickly with all ingredients easily available and this combo surely rocks's the most requested one in my house too ...So Do try this with Kurma it would be the most requested combo in your house too ....Please do leave in your feedbacks would love to read them :D


2 & 1/2  Cups Cooked Basmati Rice (cook to 80 % and then drain and keep aside).

1/2 cup cooked peas ( I have used frozen which I have boiled)

4 tbsp freshly grated coconut

1 tsp shahi jeera

2 Green cardamom / Elaichi

1' Dalchini /Cinnamon stick

1 tbsp methi / Fenugreek leaves

1 tbsp Coriander leaves

2 tbsp cashews (broken into halves)

2 tbsp Ghee  + 1 tbsp oil

salt to taste


  • Spread the cooked Rice add in oil, salt mix lightly and then keep aside.
  • Add coconut in mixed grinder and grind to a fine paste and keep aside
  • In pan add in ghee when it melts add shahi jeera, Cinnamon, Green cardamom , fry for a min till you get nice aroma.
  • Then add in methi, coriander leaves fry well till the leaves are wilted and they shrink in size giving out a very nice aroma.
  • Now add in cashews fry till golden add in peas , coconut paste and fry well till it leaves oozes out oil.
  • Lower the gas flame to very low now add in Rice and mix in lightly and keep on a simmer flame till well cooked,....serve with Kurma ( my recommendation ) or any gravy of your choice .
  • It's simple and truly delicious and lightly fragrant Rice which you will def love :)