Thursday, October 20, 2016

Crispy Babycorn fry

This is a lovely version of vegetarian fish fry as my son's call it no no it's not fish's babycorn both my sons love fish fry and i thought why not put tht masala on babycorn and see how they like it I did the same masala i do for fish fry and marianted this baby corn and deep fried it ...surely a keeper and fab treat for all vegetarian friends for sure . Here is the recipe for this :D


10-12 babycorn (wash it and pat it dry )

For Masala paste

4-5 big flakes of garlic 

1 ' ginger

1 tbsp coriander leaves 

2 tbsp lemon juice

2 tbsp Gram flour ( I don't use it for fish)

2 tbsp red chilli powder ( i have used mild one if your masala powder is spicy reduce it to 1 and 1/2)

1 tsp hing powder / fresh hing water

salt to taste 

 1/2 cup  fine rice flour or more for dusting 

oil to deep fry this baby corn 


  • Grind Ginger, garlic, coriander leaves, lemon juice to a fine paste.adding little water.
  • In pan add in hing powder, red chilli powder , Gram flour and this ground paste and make a thick batter shd be a bit more thicker than normal gramflour batter which u use for frying.
  • Add in salt to taste. Marinate these baby corn fritters in this prepared batter make sure all the babycorn has been well coated with this masala .
  • Leave it for about 30 hr pref in the Refrigerator. Take rice flour powder which shd be fine on a plate and roll it onto a plate.
  • Repeat the same with all the other babycorn and deep fry in oil till golden.
  • Serve with ketchup or dip of your choice....we relish it just as it is's got a tinge of lemon, a perfect kick of red chilli in a bite....simply Gorgeous ....don't just drool go ahead prepare for your family and share your feeback how you liked it :)

Tuesday, October 18, 2016

Hotel style Veg Kurma

Veg Kurma with Peas pulao is always a hit combo at my house and the most requested one too of the most awesome recipe and i have tried many versions of kurma so far and this is one of recipe which is clicked well and my family loved it and requested me to prepare it again  . It's a beautiful coconut based with such a good blend of vegetables that you will def love it . It's a bit different from other kurma recipes and the secret ingredient to this is methi leaves it gives such a beautiful aroma  and taste that I fail to express here ! Do try this and serve with peas pulao ( will be my next post).....sure to be fav at ur dinner table :D


1/4 cup roughly chopped carrot 

1/4 cup peas 

1/4 cup Beans 

1/4 cup cubed Paneer 

1 tbsp Ginger Garlic paste

2 onions finely chopped 

1 tomato finely chopped 

1/4 tsp turmeric powder

1 tsp chilli powder

1/2 tsp Coriander powder

2 tbsp coriander leaves (finely chopped)

2 tbsp methi leaves (finely chopped)

For coconut Paste

1/4 cup freshly grated Coconut 

1 tbsp Daria dal /Kadale pappa /Fried gram dal /chutney dal

1/2 tsp Garam masala powder

salt to taste 

2 tbsp oil + 1 tbsp Ghee 

1 tbsp cream 


  • Parboil all the vegs except Paneer and keep aside.
  • In pan add in ghee and oil add in onion and fry well till onion turns slightly golden then add in ginger garlic paste , haldi, chilli powder, Dhania powder fry well for a min . Then add in tomatoes and fry till it gets mashed well.
  • Add in coriander leaves and methi leaves and fry well till it leaves out nice aroma . 
  • Grind coconut, Daria dal to a fine paste.
  • Now add in this paste and fry well till it leaves out oil completely . It will take around 5-7 mins but worth it .( Make sure you do it on a low flame )
  • Now when the masala gets cooked well and leaves out the sides of the pan oozing out oil add in the cooked vegetables.
  • Lastly add in little garam masala , 1/4 cup water or more depending on the consistency you are looking for . cover and bring it to a boil. Add in salt .
  • Now Garnish with little cream and mix. Serve with Peas Pulao or chapathi ...this is truly a keeper recipe !....Do try it if you love it do drop in a feedback at my comments below :D

Thursday, October 13, 2016


Posting my fav traditional sweet today Patholi it's such a lovely sweet with a beautiful ting of aroma of turmeric leaves which makes it very special . This is actually prepared on special occasion like nagarpachami / Gowri Ganesha chaturthi . On my recent holiday trip to India to visit my parents was so happy to see these turmeric leaves grown in my mom's garden that I decided to carry some back home and prepare this sweet :D ....I absolutely loved preparing this easy sweet and gorged over it was feasting while fasting so here goes the recipe for this gorgeous sweet :D 


10- 15 haldi leaves / Patholi paan 

For rice coconut batter 

1 cup Rice 

1/2 cup coconut 

pinch of salt to taste 

For sweet Jaggery filling /choorna

1 cup coconut 

1/2 cup Jaggery 


For Rice coconut batter

  • Soak rice for about 1-2 hrs 
  • Then drain all the water and grind rice with coconut adding little water to a thick paste.

For Jaggery filling

  • Heat 1/2 cup water add jaggery and melt it till it dissolves completely then add in coconut and boil till all the jaggery syrup gets absorbed in the coconut. Keep aside.

To assemble 

  • Take a steamer fill with enough water place a plate . keep it on high flame .
  • Take the leaf wash it well snip of the ends of the leaf  like the one shown in the picture .

  • Now take a spoonfull of  rice coconut batter and spread it on the leaf then put the coconut Jaggery filling in the center.

close the leaf  and place on the streamer and steam for 15- 20 mins till done, cool and remove patholi from the leaf  serve drizzled with homemade ghee's awesome with a lovely aroma of turmeric leaves truly yummy and one of the traditional konkani delicacy !

Note ; My mom do not add elaichi powder to it as it overpowers and the beautiful scent of aroma leaves goes's your choice to add it if you like

My granny used to even add 2 tbsp Jaggery while grinding the rice and coconut batter just cause it hypes the taste ...but as my mom doesn't add it have followed the way I have been brought up seeing her cook 

You can keep this refrigerated for 3-4 days 

Tuesday, October 4, 2016

Phanna karkari Dosa

Phanna means tempering /Tadka in konkani it is this special tempering which makes this Dosa so flavourful to give that lovely hype in taste you can make it plain by just skipping the tadka  but i do recommend you to try it if are a  spice loving person like me  :D can serve this with Spicy tomato chutney which for me is my fav combo ...try this you will def love this Dosa and do share in your feedback if you did like it :) 


1/2 cup Sona Masuri Rice /Basmathi Rice

1/2 cup Par boiled Rice / Red Rice Matta Rice 

1/2 cup coconut 

salt to taste 

For the tempering/ Tadka

1 tsp ghee /oil

1/2 tsp mustard seeds 

7-8 methi seeds

2 green chilles finely minced

1 sprig of curry leaves 

Other Ingredients 

1 tbsp coriander leaves (chopped)

  • Soak Sona Masuri rice and Par boiled rice together for about 5-6 hrs .
  • Then drain all the water and grind it with coconut to a smooth paste. It should be smooth bit still slightly coarse in texture when u feel it . Add in little water if needed to bring in the consistency which is slightly thicker then the normal dosa batter,
  • Add in salt to taste and allow it to ferment overnight.
  • Next day prepare the tempering or the tadka . Take a non stick pan add in ghee when hot add mustard seeds, methi when mustard seeds start to crackle add in curry leaves, green chillies and drop in dosa batter.
  • Now give it a good mix and keep aside. Add in coriander leaves
  • Heat a Dosa pan smear it evenly with oil then take out the dosa and serve with Tomato chutney or any spicy chutney of your choice.

Friday, September 30, 2016

Mamama's style Masala chapathi

As the title says it all this is one of my childhood favs this one of version of spicy chapathi which my mom learnt it from my granny( i.e her mom )and I in turn learnt it from her though it's simple it's a age old recipe so i thought Ill def blog this for my readers and my future reference . I used to love this a lot since my childhood days and my mum used to serve it her delicious white coconut chutney as we used to call it and this combo def's amazing to taste ...though you can have this chapathi on it's own without any chutneys or sides ...Do try this it's yummy and quick breakfast idea which you could make it in a jiffy ...Here goes the recipe for that :D


2 cups of wheat flour 

3 tbsp freshly grated coconut

6-7 green chillies (finely minced )

2 tbsp coriander leaves (finely chopped)

3 sprigs of curry leaves (finely chopped)

1/2 tsp sugar 

warm water for kneading this to a smooth dough

salt to taste 

oil for roasting these chapathis on the tawa 


  • Take a mixing bowl add in salt, sugar, finely minced green chillies, coriander leaves, finely chopped curry leaves , coconut give it a good mix .
  • Add in  wheat flour and warm water and knead into a smooth dough like shown in the picture below.

  • Leave it aside for 30 mins.
  • Then knead it well dusting it with little wheatflour.
  •  Roll into palm size chapathis  and keep aside.
  • Heat a chapathi tawa drizzle it with some oil and  fry this chapathi on both side till golden spots appear and serve it with coconut chutney or dips of your choice :)
  • Enjoy this spicy chapathi and if you did like it don't forget to leave in your feedback !!

Monday, September 26, 2016

Varai Chakuli

This is a signature dish of my mil which I learnt from her...v crunchy and fab to taste and with no rice in it makes it very healthy for anyone to consume even diabetics....or when your fasting too :) ....Here is a simple and perfect recipe of this lovely crunch munch snack :) 


2 cups varai / Barnyard millet 

1 cup Roasted urad dal powder

1/2 cup coconut freshly grated 

1 ladle of very hot oil 

1 tbsp black sesame seeds + 1 tbsp white sesame seeds 

2 pinches of haldi (opt)

salt to taste 

Oil to deep fry the chaklis

  • Dry roast urad dal on a low flame till nice aroma then grind it to a fine powder. sieve and keep aside.
  • Soak Varai / Barnyard millet for 1 hour. Then drain and grind with coconut to a thick paste ( it should be a very thick paste) but at the same time very smooth too .
  • Take it out in a container then add til , salt , haldi, hot oil ( Heat oil in a small pan and when it's smoking hot drop it on the paste).
  • Then add in the  roasted urad dal powder and keep mixing you will get a perfect dough . knead it well till you get a very smooth dough like the one shown in this picture.
  • Once you get this consistency add it in chakli mould and press into roundels and deep fry in oil till golden . Store it a air tight container.

Thursday, September 22, 2016

Maddur Vada

It's a bit cold and gloomy may be it might rain today and this snack what I am posting today is one of my fav tea time snack and perfect for this weather sipping hot coffee ...Maddur vada this is spicy , crispy tea time snack which needs no introduction which is quiet similar to Nippat which I have posted earlier the only difference here is onions being used here which gives such a lovely taste of fried onion when you take a bite ...if you love the flavour of fried onion then you def need to try this spicy and crispy delight. If you did find this recipe amazing pls do leave in your feedback and comments would love to read them :)....So without any delay here goes the recipe for Maddur vada


1 cup Rice flour

1/2 cup maida

1/2 cup Semolina (rawa / Sooji )

5-6 green chillies (finely minced)

1/4 tsp red chilli powder

2 tbsp chopped coriander leaves

2 med sized onion (finely chopped)

4 sprigs of curry leaves (finely chopped)

2 tbsp black til ( opt) ( I use as it gives a very good flavour)

3 tbsp oil (heat up to the smoking point ) + oil for deep frying 

water to bind it into a dough

salt to taste 

  • In a wide bowl add in maida, semolina, green chllies, coriander leaves, rice flour, chopped curry leaves, onion , til salt, red chilli powder and keep aside.
  • Heat 2 tbsp oil to a smoking point then pour over the mix then add in little by little water to bind it into a semi smooth dough like the one shown in the picture below 

  • Take a butter paper or any plastic sheet smear it well with oil then pinch out a small portion of the dough pat it evenly to shape it round and flat .
  • Deep fry in oil till it becomes golden and crispy. You can store it up to 3 days . Enjoy with a hot cup of coffee :D

Thursday, September 15, 2016

Mango Cake

This is the first time I am trying this Mango cake and I must say me and my family simply loved the's too good and simply Gorgeous !.....I absolutely loved it and what's more this is Mango semolina cake it's very healthy too as it doesn't require any maida ....Thanks to Kaveri Obhan for sharing such a lovely recipe I loved it !.....I have actually changed the recipe a little bit have used a bit less sugar and have omitted the use of green cardamom powder here...choice is your's if you want to use it or omit it . Have just topped with fresh cut mangoes and haven't used any frosting ...but if you do fancy a frosting you can use fresh cream frosting ....But believe me it's absolutely gorgeous just the way it is !


1 cup semolina

1 cup Mango pulp ( I have used tinned one here )

1/4 cup oil

1/2 cup sugar

1 tsp Baking powder

1/4 cup Pistachios ( Opt ) ( I haven't used it here )

  • Mix semolina, sugar, baking powder and keep aside.
  • Then mix in oil and mix it well with the help of the whisker.
  • Now add the mango pulp and mix well . Leave it aside for 4-5 mins.
  • Preheat the oven 170'c then bake it for about 30-35 mins or till done.
  • Check with a toothpick in the center if it is properly baked .
  • Cool and then decorate it with Mango slices and serve.
  • You will def love the flavour here ....Nice , totally different and one of the most easy cake I have prepared ...Do try this I'm sure you will love it !
  • Note : if your using a fresh Mango puree make sure it's very thick . This recipe called for cardamom powder ....well i have skipped you can use it if you prefer
  • Note 2 : You can top it with fresh cream but i really enjoyed it on it's own :)

Monday, September 12, 2016

Spongy Riceflour Idli

How about easy and quick breakfast idea for busy mums sounds perfect right.....Yes this is the one for you Rice flour idli grinding just mixing 4 basic ingredients and you will love these spongy idlis...I did try this twice I simply loved it ! Truly a great recipe and perfect for those persons who are in a rush and looking out for easy idli recipe !...Do try this and don't forget to leave in your feedback 


1 cup fine Rice flour

2 cups semi thick buttermilk ( 1 and 1/2 cup thick yogurt + dilute  it with 1/2 cup water)

3-4 green chillies minced finely

salt to taste

1/2 heaped tsp Eno fruit salt


  • In a mixing bowl whisk yogurt with the water well and keep aside.
  • Take Rice flour in a bowl add in buttermilk , salt, minced green chillies and give a good mix . Then cover and leave it overnight.
  • Next morning steam the Idli container and apply coconut oil generously on the idli container.
  • Now add in Eno to the idli mix which you have kept it overnight and mix well and steam them in idli moulds or container for 10-12 mins till it comes out clean in the middle . Allow it to cool completely before taking it out .
  • Serve wtih sambar / Chutney your choice but you really can't make out that this idli is without urad dal .
  • Note ; As Eno is used in here make sure you use the whole batter in a batch !

Saturday, August 6, 2016

Nendrabale Kele Usli (Sweet Banana Fry)

I simply love a little sweet flavour of Nendrabale kele ...this is one recipe which I enjoyed making it and eating it too yumm to taste and so easy to make as well . I usually used to make fritters of these Banana  which is already posted here ....I am on a holiday to India and on my visit to Mangalore met my lovely friend from whom I had learnt this recipe Jayashree Shenoy akka I really enjoyed speaking to her and meeting her in person thanks so much akka for sharing such a lovely recipe !...I have already tried it 3-4 times and I absolutely love every bite of it ...Do highly recommend this recipe as it's become my fav :)

Recipe Credit : Jayashree Shenoy akka


1 Nendrabale kele (Cut into roundels and do Quarters )

2 green chilli (finely chopped)

1/2 tsp Mustard seeds

1/2 tsp Urad dal

Generous pinch of hing powder

2 tbsp oil

1 sprig of curry leaves

1/2 tbsp coriander leaves (Opt) 

salt to taste

  • Peel chop the banana into 1/2 inch thick pieces and cut into roundals and then do quarters of each roundels.
  • In a Pan add oil add urad dal when hot and dal starts changing colour add hing, mustard seeds , Green chilli, add the curry leaves and fry for a minute.
  • Add the banana pieces, salt  mix well.
  • Cover the pan and cook on low flame for 2-3 mins .
  • Lastly add grated coconut, coriander leaves mix and toss lightly .
  • Serve ...this is simple and super delicious !