Sunday, 13 September 2009

Vegetable/Tarakari Bajji


Ajwain(oma kalu)-1/2tsp
Salt to taste

Vegetables used are:

Potato,plaintain(balekaayi) and onion,each thinly sliced into roundels.


Mix the besan, jeera,ajwain,kalonji, water, chillipowder,sodabicarb and salt in a bowl, beat till smooth. Leave this batter aside for half an hour.

Heat the cooking oil in a deep pan.

Take vegetable slice one by one, dip into the besan batter and deep-fry till golden brown

Place the bajji's on paper towels to absorb excess oil.

serve with tomato ketchup or green chutney.

NOTE:Vegetables like ridgegourd,bananapeppers bajji's can be prepared in the same manner.

While serving sprinkle chaat masala if you like.

Rava Idli

Rava idli is a speciality of the state of Karnataka in India and was invented by the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore.[1] Rava-Idli translates to semolina-idli in the native Kannada language.

During World War II, when rice which is the staple item used in idli was in short supply, Mavalli Tiffin Rooms experimented in making idli using semolina and hence Rava Idli was invented.


Rava/sooji(course) -2cups
Dry redchilli-1
Broken cashewnut pieces-1tbsp
Eno salt-2tsp
Salt to taste
Sliced tomatoes ,grated coconut and coriander for garnishing


Heat the ghee in a kadai and add mustard seeds.

When they start popping, add hing, channa dal,uradal, dry
chillies,cashewnuts and allow them to splutter.

Reduce the heat,add rava fry until you get nice aroma.transfer the mixture to another bowl,leave it cool.

To the yoghurt add salt,greenchillies, coriander leaves, curryleaves and mix well,add this to rava mixture and add water to get right consistency.

Smear idli plates with oil.Place one tomato slice and sprinkle coconut and coriander to each cups on top of that pour the mixture to each cups.

Steam for 10-15 minutes in a pressure cooker (without whistle) like normal idli's.

Serve hot with coconut chutney.

pomogranate shrikand


Greek-style yoghurt-1cup
milk- 1/4cup
saffron threads-½ tsp
icing sugar, or to taste
cardamom powder-1/4tsp
chopped unsalted pistachios-2 tbsp
flaked or sliced almonds-2 tbsp
pomegranate seeds


1. Line a large sieve with a double layer of paper kitchen roll. Place a bowl under the sieve and pour in the yoghurt. Refrigerate for as long as possible to allow the liquid to drain off the yoghurt. This will take a minimum of 5-6 hours.

2. Heat a little milk in a small pan. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Allow the saffron to infuse the milk for about ten minutes using the back of a spoon to crush the saffron further into the milk.

3. Remove the yoghurt from the fridge (the liquid in the bowl below can be discarded). Sift the sugar into the thickened yoghurt, then add the saffron milk and ground cardamom. Cover and chill in the fridge.

4. To serve, divide the yoghurt among four bowls and garnish with the nuts and pomegranate seeds.

Thursday, 10 September 2009

Oats Upma

Oats has been cultivated for over 5,000 years. Over the centuries, oats were generally regarded to be fit only for animal feed. Oats is a field grain which is harvested in early summer.

The oils in oats cause them to become rancid, so they must be processed more quickly than other grains. Today, the primary use of oats is as animal feed. Still, with the pressure of advertising, we are all aware of the nutritional value of oats in our diet. Oats have a higher level of soluble fiber than all other grains. Among the benefits of oats in the diet, is the value that they have in lowering cholesterol, are soothing to the digestive process,

Oats are available in several forms. Oat groats are the whole seed with only the outer hull removed. Rolled oats are the familiar breakfast form. Steel cut oats are oats seed that have been chopped into pieces. Quick Oats are rolled steel cut oats, and instant oats are pre-cooked, dried and flattened steel cut oats. The finest form is as flour.

We are all acquainted with oats, which are very popular in granola, cookies, as well as a breakfast food.The traditional uppuma with rava is replaced by oats is a success with taste and texture as i want to share my version as follows..


Oats- 1cup

Water- 2 cups

Onion- 1big (sliced)


Green chillies-2

Curry leaves-10



Mustard seeds-1/2tsp

Cumin seeds-1/2tsp

Channa dal-1/2tsp

Urad dal-1/2tsp

Fresh coriander for garnish

Lemon juice-1tsp

Salt to taste

First slightly fry the oats and keep it aside.
Heat oil in a pan add musturd,cumin seeds when they begin to splutter, add channa and urad dal fry about 2 minutes until golden colour now add onion, curryleaves,green chillies and tomato, fry until they become soft.
Add 2cups of water,add salt to taste.When water begins to boil add oats with continously stirring.add lemon juice. Stir until all the water is gone.garnish with coriander and serve hot.

Spicy Masala Idli


Leftover idlis -8

Onion sliced- 1large


Green chillies chopped- 2

Dill greens-1cup

Coriander leaves- 2 sprigs

Curry leaves- 8-10

Ginger- Garlic paste- 1tsp

Chilli powder-1tsp

Garam masala-1/2tsp



Mustard seeds-1tsp

Urad and channadal 1tsp each



1.Cut idlis into four pieces each.keep it aside.

2.Heat oil in a pan add musturd,dals fry until brown.

3.Add onions,greenchillies,curryleaves fry untill onion become transparent.

4.Add ginger garlic paste, dill leaves and all masalas.

5.Now add tomatoes and little water to bring all masalas together,add salt and cook until it thickens.

6.Add idli pieces, mixwell with the gravy and close the lid for 2-3minutes,cook on alow flame.

7.Serve piping hot as evening chaat.

Tuesday, 8 September 2009

Vegetable Dum Biryani


Basmati rice- 2cups(washed and soaked for 20mins)

Bay leaf-1
Green cardamom-6
Black cardamom-2
Star anise-2
Cinnamon sticks-2
Black pepper-10

Onions sliced-1cup
Green chillies,slit lengthwise-8
Ginger-Garlic paste-2tsp
Chili powder-1tsp
Potatoes peeled and cubed-1cup
French beans-1cup
Paneer cubes-1cup(fried)
green peas-1cup
Bread slices(fried in ghee)-3(optional)
Mint leaves,chopped-1/2cup
Coriander leaves,chopped-1/2cup
Saffron strands-few(soaked in alittle milk)


Heat a little ghee in a pan, add half of the garam masala, saute until it begins to crackle,add the onions and brown them. Add half of the green chillies, ginger-garlic paste, chili powder and salt, saute for 5minutes. Then add the vegetables except paneer and stir for a while till they are well coated with masala. Now add enough water and cook till done. Bring plenty of water to boil add salt and remaining garam masala. Add rice and cook till they are half cooked, drain out the excess water.

To Assemble:

Take the pan spread the rice,then spread the vegetables,then rice,sprinkle half of the ginger juliennes, green chilies,coriander leaves and mint leaves,alternating rice ,vegetables and mint leaves until rice and vegetables are finished. In the end sprinkle saffron milk and fried bread pieces.Place a moist cloth on the top,cover with lid and sealed with chapati dough(if the lid is loose),on a low flame cook for 20minutes.

serve hot with raitha

Friday, 4 September 2009


Bas saaru is a very authentic dish of mandya and mysore. It is very popular in villages.
As I am from mandya district It is a regular dish in my mothers place. It is non oily and very healthy dish to eat,loaded with lot of leaf greens ,pulses,dals and vegetables .it is a good combination to raagi mudde.

The South Karnataka or old Mysore region also known as Bayaluseeme or the plains including the present day Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara is more often then not synonymous with Karnataka cuisine though culinary traditions else where in Karnataka can be significantly different from this one. Ragi and Rice are the most important staple grains, Jowar and Bajra are also cultivated and consumed in the drier parts of the region. The first meal of the day is the break fast which is quite substantial. Regular meals consists of Ragi mudde or steamed dumpling made from ragi flour,a curry to roll bits of the dumpling often called Saaru, Rice and Yogurt. Optional accompaniments include a salad called Kosambari, vegetable side dish called Palya and assorted pickles.


Hara moong (Hesarukalu)-1cup


Garlic-1 whole big(1/2 for roasting and 1/2required as raw)

Onion-1big(same as above)

Tamarind-lemon size

Coconut freshly grated-1/2cup



For tadka:


Onions finely chopped-2tsp

Garlic cloves-4-5(as many as you wish)



First cook dal and moong in a cooker with sufficiant water for 2 whistles,then leaveit to cool. Now roast 1/2 onion and 1/2 garlic along with skin, in a open flame on a hob with skewers.After roasting remove the skin and chop roughly.Now grind coconut,tamarind,1/2raw onion and garlic,1/2roasted onion and garlic,1tbsp of cooked dal and moong, sarinapudi into a fine paste by adding little water.Separate the water from cooked dal and moong and keep aside.Now put tadka of ghee, mustard, onion ,garlic untill little black, then add grind masala to tadka and fry for 2 minutes, then add curryleaves along with stem(this gives nice aroma to saaru).After 2 minutes add dalwater and allow to boil for 10minutes in sim flame, add salt to taste. Boil for 2minutes(don't over boil)now it is ready to enjoy with ragimudde or rice.

For cooked dal and moong mixture put tadka of oil, mustard, red chillies,little onion and fresh coconut,serve as a side dish to bas saaru.

You can prepare bassaaru with different combinations of vegetables,dals and pulses.

Some are listed below:

1. Cabbage and toordal

2. Hurulikalu(horsegram)only

3. Beans (hurulikayi) and toordal

4. Vaalbeans (avarekalu)

5. leafgreens like dantinasoppu and toordal

6. Dill greens ,beans and toordal

7. Blackeyebeans and toordal


Bisibele bath is one of the famous dish of karnataka.This is 2 in 1dish which is great for picnics and outdoors.

Bisi bele bhaath
(Kannada: ಬಿಸಿ ಬೇಳೆ ಭಾತ್) is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot-lentil-rice in the Kannada language. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a form of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala to be used for Bisi bele bath is now available off the shelf in grocery stores of India. Ready-to-eat satchets of Bisi bele bath can also be found. A restaurant famous for this dish in Bangalore is the Mavalli Tiffin Room.


Rice -2cup
Toor dal - 1 cup
Water-approx 7-8cups
Green peas/avarekaalu(vaalbeans) – 1cup
Peanuts – 1/2 cup
Carrots - 1cup
Beans - 1cup
Potatoes -1cup
Onion - 1 large
Tamarind – lemon size
Dry coconut grated - 1 cup
Salt to taste

To Make powder

Red chillies -10
Coriander seeds –1tbsp
Bengal gram dhal – 1tbsp
Urad dhal -1tbsp
Cinnamon sticks - 3
Cloves – 4
peppercorns-1/2 tsp

For tempering

Ghee- 2 tbsp
Curry leaves-2sprigs
Red chillies-2


Dry roast the above ingredients and grind in to fine powder.
Cook the rice in a separate container.Cook toor dal and vegetables in a pressure cooker.
Mix rice and dal mixture, now add salt and Tamarind juice and allow it to cook well for about 10 to 15 mins. Add the powder and cook well for 20 minutes.Add grated copra.

For Tadka:

Heat oil, add mustard seeds,hing chillies and curry leaves until splutter. Now add to the rice and mix well. Pour ghee and fried cashew nuts on top.

Serve hot with potato chips.