Thursday, February 25, 2016

Spinach Masala Buttermilk & Garlic Buttermilk

My friend Jayashri Baleri had come up with palak butter milk which inspired me to try out this idea and make my own masala buttermilk since then this has been my family favorite ...this is so good i simply love it :) 


2 cups buttermilk ( 1 and 1/4 cup water added to 3/4 cup plain yogurt and beat it really well with beater)

1 ' ginger 

1 green chilli 

1 big fistful of Palak 

generous pinch of roasted Jeera

salt to taste


  • Grind green chilli , spinach leaves, ginger to a fine paste.
  • Strain the juice and add this to the buttermilk and beat it well with the help of beater.
  • Add salt and refrigerate.
  • Just before serving sprinkle a generous pinch of roasted Jeera powder.
  • Serve...its simply yummy and nutritious will definitely say WOW !

Here is one more recipe which comes from my friend Asha Radhakrishna Shenoy very simple and flavourful Buttermilk with garlic ....Yum !!!!

Here goes the simple recipe  & i have used chilli flakes for hyping the taste


1 cup Thick yogurt  + 1 cup water (beat it together to make it thin buttermilk )

large Pinch of chilli flakes 

1 big flake of garlic (sliced )

1/4 tsp ghee

salt to taste

  • Heat ghee in a kadai add sliced garlic and fry well till light brown.
  • Now add this to the buttermilk  & the add salt and mix well 
  • Sprinkle chilli flakes on top 
  • Serve chilled ....its simply yummy and excellent for digestion :) 

Tuesday, February 23, 2016

Makki ki sabzi

Simply love anything to do with corn I can have it even just like that . This is one such curry which was easy to prepare and it was tasting delicious as well.....what's more it's a satvik recipe as well I keep searching for such recipes where I could prepare even on the days i am fasting and this is surely a keeper recipe which I got from the library book I borrowed last week, Here I have used babycorn on it's whole and didn't dice it the taste of babycorn eating with chapathi dipped in this sauce is so awesome ...It's a must try recipe and do give a feedback if you love the taste !!!


10-12 babycorn ( I have used whole here you can dice it if you like)

1 med sized tomato (pureed)

1/4 cup coconut 

1 tbsp coriander leaves (finely chopped)

2 green chilli (sliced)

1 sprig of curry leaves 

1/2 tsp mustard seeds

1/4 tsp cumin seeds

Spices to be used and mixed together

1 tsp chilli powder

1/2 tsp haldi 

1/2 tsp coriander powder

1/4 tsp Amchur powder

2 tbsp oil

1 tbsp Cream 

1 tbsp coriander leaves (finely chopped ) (for granishing)


  • cook the Babycorn adding little salt till done and drain and keep aside.
  • Mix all the powders i.e chilli, haldi, coriander powder, Amchur in a bowl mix and keep it aside.
  • In a non stick pan add in oil when hot add curry leaves, mustard seeds , cumin seeds curry leaves when mustard seeds start to pop lower it to low heat and then add the spice powders and give a good mix then add in the tomato puree (1 tomato which is freshly ground in mixer grinder).
  • Stir this till oil oozes out well now add in coconut milk and bring to a boil till it leaves out oil again  Add in water to the consistency required I added around 1/4 cup to make it semi thick . Add in slit green chillis, coriander leaves, boiled baby corn , salt and Allow it to boil till baby corn is well infused with flavour .
  • Add in the cream and mix .Done serve with Rice or chapathi :)
  • Super delicious and awesome and I enjoyed eating the whole babycorn dunking it in gravy ....choice is your's but Gravy is awesome . Try it do leave in your feedback ...Happy Cooking !

Monday, February 22, 2016

Nanchane oodi usli ( Ragi Oodi Usli )

Ragi oodi usli it's so healthy and lovely ...perfect for those who diet to v filling and healthy as well and great substitute for Rice . This is my absolute childhood fav and I used to always ask my mom to prepare it for me . I get these when I go to visit her and literally stock up my pantry with these ...truly delicious one !!!.....serve with little sev you will def love it . This recipe is same for Ragi oodi or Ragi shevai  these are sun dried one which are easily available in any Mangalore store .


1 cup Ragi oodi (presoaked in  water for 1 hr)

1 tsp sugar

salt to taste

1 tsp mustard seeds

1/2 tsp urad dal

2- 3 green chillies (slit)

1 red chilli (brokem)

1 sprig of curry leaves 

1 tbsp finely chopped coriander leaves

3 tbsp freshly grated coconut 


  • Presoak Ragi oodi for 1 hr you will notice after they are soaked they will puff up a little bit).
  • Then drain the water completely add in Sugar and salt and mix well to this oodi and keep aside,
  • In pan add oil add mustard seeds, urad dal when urad dal turns a little brown and mustard seeds starts popping up add in red chilli bits, curry leaves, green chillies, fry well .
  • Now add in coriander leaves and fry add in ragi oddi and mix sprinkle a little water and simmer and keep it for a min,
  • Switch off the gas and add in grated coconut . Done !!! ....Serve with Sev or any mixture of your choice.
  • It's simple ...simply delicious and for me it's my soul food .

Saturday, February 20, 2016

Pepper Chicken

Pepper chicken it's absolute spicy and lip smacking preparation which you get in any restaurants in India ...I have tried so many recipe but when I stumbled on this recipe In Maria's Menu  and tried it I absolutely loved it ..I have changed the recipe a little bit but I absolutely love it every time I prepare it the longer this dish sits the most flavourful and lovely it becomes so do try this and leave in your feedback !


1/2 kg chicken ( I have used Boneless chicken ) (clean and Cut into med size pieces)

For Marination 

1/2 tsp Black pepper powder (freshly crushed)

1 tbsp Lemon juice 

salt to taste

For Masala

2 med Sized onion (finely Sliced)

2 tbsp crushed Ginger - garlic- green chilli paste ( I have used 10 cloves of garlic, 2' ginger, 2 green chillies 

1 tbsp Pepper powder (freshly crushed)

large pinch of saunf 

1/4 tsp Turmeric powder

1/2 tsp Chicken Masala ( I have used Baadshah Brand)

1/2 tsp Garam masala powder

1 tsp Dark soya sauce (I used Ching's)

1 tsp Tomato Ketchup

2 sprigs of curry leaves 

2 tbsp oil + 1 tbsp Ghee ( I Have used Ghee for flavouring if you don't like you can omit it)

For frying and garnishing 

1 sprig of curry leaves 

1 small onion sliced 

Salt to taste 


  • Clean chicken and cut it into bite size pieces. Crush the pepper in a pepper crusher or Mortar and pestle (grainy texture). 
  • Marinate chicken with salt. pepper powder, lemon juice. and Keep aside for 30 mins.
  • Take a non stick pan add oil and ghee in it  add in large pinch of saunf , few curry leaves then add in sliced onion fry till it slowly starts getting caramel golden colour then add in the crushed ginger- garlic - green chilli fry well till the raw smells fades off and your left with a lovely aroma . Add in crushed pepper, haldi, garam masala powder, chicken masala and fry well.
  • Now add in soya sauce, tomato ketchup mix well. Now add the marinated chicken and mix well. then add in  1/2 cup water , salt  to taste and bring it to a boil. Cover and cook on a low flame till the chicken gets cooked well and all the Masala has coated well and the oil starts oozing out. Switch off the gas.
  • Take a pan drizzle with little oil fry onion for a min till it gets cooked add in curry leaves and to the cooked chicken. Done !!!....It's so delicious that you will say I would love to prepare it again :) 

Wednesday, February 17, 2016

Veg dal

Kids they love anything to do with chocolate, cookies ....but when it come to vegs it's so difficult to make them have something nutritious but I am lucky in that matter that when I do Sambar I add loads of vegs  both my sons have it without complaining this was one of the recipes which I was keen to try adding vegs to dal it was lovely and my sons loved it .  Thanks to Pratibha Rao akka for sharing such a lovely recipe :) Do try this I am sure you will absolutely love this ...have tried it so many times now and it's become my family fav now :)


1/2 cup Toor dal

1/2 cup Moong dal

1 cup Mixed boiled vegs of your choice ( I have used carrots , Cauliflower, potato) 

1/2 tsp Jeera

1 tbsp ginger garlic green chilli paste 

2 med sized onion (finely chopped)

1 Big tomato (finely chopped)

1/4 tsp Haldi / Turmeric powder while boiling dal + 1/4 tsp for masala

1 tsp Red Chilli powder

1/2 tsp Garam Masala powder

1/4 tsp Amchur powder

2 tbsp coriander leaves (finely chopped)

2 tbsp oil + 1 tsp ghee

salt to taste


  • Pressure cook Toor and Moong dal add 1/4 tsp haldi and cook till done.
  • Mash it well add salt and bring it to boil. Keep aside.
  • Take a non stick pan add oil  and ghee when hot add Jeera when it sizzles add ginger garlic green chilli paste. fry for few mins. Then add chopped onion and fry till it turns golden brown.
  • Add tomato and fry till it leaves out oil . Add haldi, red chilli powder, garam masala  fry well . Add little water and bring to a boil this way the powders won't burn and it will leave out oil perfectly.
  • Add boiled vegs of your choice  ( I have used carrots, cauliflower). stir for a mins till all the masalas and flavours are well incorporated , sprinkle Amchur powder and mix well . 
  • Add in the mashed dal and mix well. Now add water to the consistency required. Add in salt to taste and simmer and boil . 
  • Garnish with coriander leaves . Done !!

Wednesday, February 10, 2016

Tutti fruity condensed milk cookies

These are my Signature cookies which I often make it for my family they taste good and very easy to make with just a few handy ingredients you can prepare this gorgeous cookies perfect for anyone to try i have used tutti fruity feel free to use anything which you fancy  candied peel, nuts, chocochips ...Do try these and leave in your feedback :)


1/2 cup condensed milk 

1/2 cup Butter  (chilled)

1 cup and 2 tbsp Maida /Plain flour

1/2 tsp Vanilla Essence 

1/4 cup chocochips

3 tbsp tutti fruity 

1 tbsp chocochips

  • Mix in chilled butter and maida well with your hands it must resemble like bread crumbs when u have mixed well. Now add in tutti fruity and choco chips and mix well.
  • Now add in condensed milk, vanilla essence and mix well to make a smooth dough and roll in butter paper  and shape it into a log and leave it in the fridge for 30 mins.
  • Now take a sharp knife and cut into roundals. Now Preheat the oven to 180 'c for 5 mins .
  • Bake for about 10-12 mins till the base gets cooked to golden it might look underdone but when it cools down it becomes perfect,
  • Store in air tight container. It's little soft , perfect in sweetness and delicious to have will surely love it :) 

Monday, February 8, 2016

Pancharatna Dosa

I love all sort of dosa with any spicy chutney to go with is a pure bliss for me.....This lovely recipe was contributed by Vidya Nayak Shenoy akka it was an instant hit when I did prepare this dosa  my whole family esp both my sons simply loved it !...It was so crispy and perfect that this is going to be regular at my house :D

Here is the recipe for this Dosa :


1 cup Dosa Rice  ( I sometimes use even idli rice ...other day i ran out of dosa rice and used idli rice instead it came out very cripsy )

1/4 cup Urad dal

1/4 cup toor dal

1/4 cup Chana dal

1/4 cup Yellow Moong dal

1 tbsp fried gram / Daria dal / Urikadaledali / Roasted Gram dal

1 tbsp Methi seeds

salt to taste

oil for roasting dosa

  • Wash , Soak Rice and all dals, methi, fried gram together for 4-5 hrs.
  • Discard water and grind  to a smooth paste adding 1/4 cup water .
  • Remove it in a bowl and cover and leave it to ferment overnight.
  • Take a flat chapathi pan smear it with little oil then take a tissue and clean the pan well. Then drop in a ladelful of batter (don't add any more then a ladelful) and spread in a circular way spreading the dosa from insice till the outside. 
  • Lower the heat and simmer with oil when edges start getting crisp take out the dosa and serve with any spicy chutney of your choice. I have served with Spicy tomato peanut chutney .

Saturday, February 6, 2016

Green Mango and Bitter gourd Avial

I simply love karela /bittergourd dishes and this one is simply superb and combination of green mango gives such a beautiful Hype of  dish absolutely amazing need to try this to know the taste...when my mom had come to visit me this year I had prepared this dish and she absolutely loved it :)....Do try this simple yet absolutely awesome dish ...must try for karela lovers :) 

Recipe Credit - Ritesh Prabhu


2 med sized Bitter gourd /Karela

2 green mango (Raw Mango)

1 tbsp coconut oil ( Pls dont skip it a very beautiful taste)

2 tbsp desiccated or Fresh scraped coconut 

1 green chilli 

1/4 tsp Jaggary 

1/4 tsp haldi / Turmeric powder

2  dry Red chillies 

1 sprig of curry leaves

Salt to taste

  • Chop Bitter gourd lengthwise. Apply salt and haldi and keep aside for 30 mins.
  • Then in non stick pan add  1 tbsp oil add squeezed bitter gourd (Squeeze out water) and fry till crisp fry it on a low flame making sure it's not burnt.
  • Slice green mango with skin and keep aside.
  • In non stick pan add coconut oil add mustard seeds , dry chillies when it splutters add sliced green chilli , curry leaves and put the grated mango and fry till cooked add the bitter gourd and toss well. Now add Jaggery to it and give a final mix .
  • Lastly add the coconut and mix well . Consistency must be semi dry served with Rice and dal ...Tastes superb !!!

Wednesday, February 3, 2016

Boondi Ki Kadi

Yes You read it right ....Boondi in Kadi tastes Fabulous...if your in a rush and can't do pakoda for your kadi ..try this way it was very tasty,  lovely and surely is going to be your fav too :)  And what's more it's a no onion no garlic recipe so  you can do on your fasting days too :)


1/2 cup boondi (Store brought one)

1 and 1/2 cup yogurt ( well beaten)

2 heaped tbsp Gramflour / Besan

1/2 tsp red chilli powder

1/2 tsp Haldi / Turmeric powder

generous pinch of hing / asefoetida

salt to taste

coriander leaves for garnishing

1/4 Methi seeds

1/2 tsp Jeera / Cumin seeds

1 tbsp Ghee + 1 tbsp oil

For making a coarse paste 

1' ginger

2 green chillies

1 tbsp coriander leaves

1 and 1/2 cup water


  • In Grinder grind green chillies, coriander leaves and green chllies to a coarse paste and keep aside.
  • Take Yogurt in a mixing bowl add Gramflour whisk well. Now add the paste and mix well with the help of whisker . Then add 1 and 1/2 cup of water
  • In pan add ghee + oil when hot add methi and Jeera when it sizzles add generous pinch of hing fry then add red chilli powder, Haldi fry well for a min add the whisked yogurt mix an keep stirring in regular intervals and allow it to come to a boil. You will notice it will get thick . Simmer and keep for 4-5 mins .
  • Add salt to taste and Boondi and mix well .simmer for 2 mins. Switch off the gas and Garnish with finely chopped Coriander leaves ...... your tasty kadi is done ready to serve. So yumm and lovely enjoyed it with Rice /Chapathi ...Do try this and don't forget to leave in your feedback :)

Tuesday, February 2, 2016

Methi Amla Chutney

One of my best try is this chutney which my hubby simply loved its got such a lovely mix of all flavors that you will be simply amazed by it's taste....its excellent for hair growth as well as too good for diabetic people too try this you will love it for sure :) 


6-7 Amla /Avalo / Indian Gooseberries 

1/4 tsp Methi seeds

2 Green chillies (as per your spice level)

1/4 cup coconut (desiccated /fresh)

small piece of Jaggery 

salt to taste

1/4 tsp ghee + little oil to roast the ingredients 


  • Boil Amla and when tender keep aside.
  • When it cools down deseed them and keep aside.
  • In pan add little ghee ( I have used here just for flavour ) and fry boiled and sliced Amla and keep aside. and transfer this in mixer grinder. 
  • Fry coconut for 2-3 mins and keep aside.
  • In pan add little oil fry methi seeds on low flame and transfer this in grinder . Now add  Green chilli and fry well on low flame.
  • Grind all the fried ingredients that is fried Amla, methi, coconut, Green chillies, Jaggery a small piece (may be 1/4 spoon is enough here). Grind all this to a smooth paste and then transfer it to a bowl.
  • Add salt to taste.  Give in a good mix and keep aside.
  • Done!...So Delicious with a good burst of flavour and v healthy too will love it !!