Monday, March 5, 2018


Hayagreeva is very popular and traditional sweet of southern part of India especially Karnataka,  which we usually prepare during any auspicious days or festivals at home as 'Naivedyam' . It's not only tasty but very easy to prepare , it's protein rich sweet which is a good for all ages  . It's prepared mainly with coconut , Jaggery and not to forget chanadal. I know as per today's lifestyle where we are all health conscious we do try to omit sweet from our daily routine but it's good to have it once in a while especially during festival days and whenever I prepare sweet I tend to prepare sweets which has got Jaggery in it cause of so many various reasons like it's good for blood purification , detoxes the liver too . Now moving to the recipe here is the way I prepare this sweet ..Hope you and your family love it too :) #


1 cup Chanadal

1/2 cup Jaggery

large pinch of haldi

1/2 cup desiccated coconut or dry coconut (kobri) ( have used desiccated coconut here)

2 tbsp ghee +1 tsp to fry nuts

1 tbsp Khus Khus (poppy seeds)

2 tbsp cashews 

2 tbsp raisins 

1 tsp crushed cardamom powder


  • Pressure cook Chanadal with haldi for about 3 whistles and then simmer for 2 mins. (Make sure chanadal is cooked) it shouldn't be mushy but grain must break easily when you press one grain of chanadal. ( Don't discard the water and you can make yummy Rasam out of it .
  • Heat  1 tsp Ghee and fry khus khus and keep aside. Now in a same pan add nuts and raisins and fry till golden and keep aside.
  • In a Deep pan melt Jaggery adding 1/4 cup water , when it melts well and comes to a boil add in cooked chanadal, desiccated coconut and fry till all the Jaggery mixes well with the chanadal and it starts leaving the pan add in ghee , fried khus khus, fried nuts, cardamom powder .
  • Give a final mix and serve with love :)

Thursday, February 22, 2018

Neer Ponusu /Jeev Kadgi Phodi (fritters)

I am sharing traditional style of making the fritters in konkani style just like how my mom and gran used to make it with a ground spice paste . This spice paste can be even frozen and used whenever you feel like having them. Today I have used this paste in making fritters out of breadfruit ....choice here is endless you can even make fritters out of vegs of your choice like cauliflower, potato, karela these . Do try this I am sure you will enjoy making and sharing it with your loved one's as much as I have done over the years ... Happy Cooking !


1/2 cup sona masoori /Basmati Rice 

8-10 Red chillies 

salt to taste

1/2 tsp Hing / Asafeotida  powder 

1/2 tsp Coriander powder 

Breadfruit cut into thin Slices (Here I have cut the breadfuit in quarters first then with a quarter of this cut into thin slices 


  • Soak Rice with Red chillies and grind it with very little water to a coarse paste .
  • Take it out in a container add salt to taste, hing , coriander powder mix it well .
  • Now add in bread fruit pieces and mix then well in this paste ensuring they are well coated and deep fry in oil in golden brown. (tip : I sometimes coat it with fine semolina just to get a crisp texture )
  • This is a traditional way of making fritters which is an age old recipe but nevertheless one of my favourite way of making them too :)
  • Variations : Instead of Breadfruit you can even use cauliflower, potato, karela .Do try this I am sure you will love it :)

Friday, December 15, 2017

Aloo Methi Pakoda

These Gorgeous pakodas are absolutely melt in your mouth and with amazing flavour of methi it's Surely a burst of beautiful flavours in my mouth and  when I took the first bite these became my favourite too  ...Just couple of weeks back I did try my hands on these aloo pakoda had a bunch of methi leaves  lying in my pantry  so this was the idea which came up in my head and ....then what else can I say sipping hot cup of coffee these aloo pakoda vanished in no time my family absolutely gorged on these , this is actually 3rd time in a row I am making these yes on request and thought of sharing it with my readers too....:D ...Please don't forget to share in your feedback !


2-3 med sized potato (cut into thin roundels)

large pinch of ajwain 

1/2 cup gramflour 

2 tbsp fine riceflour 

1 tsp hot oil 

1/4 cup methi leaves (washed and finely chopped)

1/2 tsp Red chilli powder

1/4 tsp haldi (turmeric Powder)

salt to taste 

oil for deep frying these pakoda /fritters

  • Chop methi leaves finely and keep aside. In a bowl add in Gram flour, rice flour, ajwain, red chilli powder, haldi, salt  and give a good mix . Now add in enough water and whisk well such that you have a lump free batter which is free flowing , batter should be of medium consistency here (not too thick nor too thin).
  • Add in methi leaves and mix well.
  • Peel the potato and slice them into thin sized roundels and keep aside.
  • Now heat oil till the smoking point , take a spoonfull of this oil and pour on the batter this is to ensure that they come out crispy, now when the oil is heated up then simmer a bit dip these roundels in the batter and deep fry till golden brown.
  • Serve with Ketchup / Spicy Chutney and don't forget ur hot cup of tea or coffee with it one can beat this heavenly combo :D

Sunday, December 10, 2017

Kadgi chakko

I simply love kathal/ Raw Jackfruit / kadgi fries or even our traditional delicacy chakko which is made of tender Jackfruit ..yesterday was so happy to find one Local Indian store that I couldn't stop myself from buying this it was delicious and lovely :) . Here is the traditional way my mom makes this blogging for mine and my reader's reference :)


1 med sized tender Jackfruit (Remove the outer tough skin and cut the center pith and cut into med sized Chunks)

1 tbsp coriander seeds

1 tsp Urad dal

3/4 cup Freshly grated coconut

small pea size tamarind

5-6 Red chillies (Roasted in oil )

salt to taste

2 tbsp oil

1/2 tsp Mustard seeds

2 sprigs of curry leaves


  • Cut the tender Jackfruit with a knife (make sure you apply oil / coconut oil generously on the knife to avoid it getting sticky and messy ) .
  • Grease the cooker properly with oil then add in water and Pressure cook these tender Jackfruit for 1 whistle. Now discard the water, stain these cooked Jackfruit and mash it lightly with the help of your hands
  • Take a non stick pan add in 1 tbsp oil then add coriander seeds, urad dal and fry well on a low flame till you get a nice aroma and urad dal slightly start changing colour . Now transfer this fried spices in a mixer grinder and grind this along with red chillies, coconut, salt , tamarind to a fairly coarse paste adding little water .
  • In a mixing bowl add in these jackfruit put ground paste and mix well till all the jackfruit is evenly covered with this spice paste.
  • Take a non stick pan add in generous amount of oil add in mustard seeds when it starts poping at in curry leaves and this lightly mashed jackfruit mix and fry on med flame for about 4-5 mins .(There is no need of adding water here ) . Serve with Rice and dal.

Saturday, November 25, 2017

Spring Roll

There is no need of any intro for this famous Chinese starter which is a hot favourite of any party ...Yes it's spring roll , it's crispy, little spicy and perfect starter for any occasion and like me I am sure many love it . It's so easy to prepare that I usually buy the spring roll sheets from local supermarket , make the filling in bulk and use all the wrappers in the pack and freeze them and viola you can use them at anytime whenever you have some uninvited guests around . So here is a quick way of making these spring rolls here is the recipe


1 cup thinly shredded cabbage

2 -3 cloves of garlic finely chopped

1/4 cup Spring onion (chopped)

1/4 cup Spring greens (chopped)

1/4 cup grated carrot

1/4 cup green capsicum (thinly sliced)

1 tsp black pepper powder

1/4 tsp light soy sauce

2 tbsp oil

salt to taste

15-20 spring roll sheet

For sealing the spring roll

3 tbsp maida /Plain Flour

2 tbsp water

Oil for deep frying these spring rolls


For the filling

  • Take a wok heat oil add in garlic, fry for 1 min then add in spring onion fry well now add in cabbage, carrot, Capsicum fry well for 1- 2 mins then add in freshly ground pepper powder, soya sauce, spring onion greens toss well for a min  add is salt to taste and give in one final mix and switch off the gas and keep it aside.
  • Take a spring roll sheet (easily available in any supermarket ) Make sure they are at the room temperature,  then spread the filling on the corner of sheet and roll in the way shown in the picture below . Seal the corners with the help of slurry made with water and maida (Mix Maida / Plain flour with water and make a semi thick paste).
  • Repeat with the other sheets and  shape them in rolls and deep fry and serve with any sauce of your choice , I have serve with Sweet chilli sauce here :D

Monday, November 13, 2017

Temple Style Puliyogare

I am going to share authentic way of making puliyogare which tasted so close to that served in temples that I absolutely stuck on this recipe after preparing it for the first time. It was absolutely fab and me being a big fan of this rice preperation ,  I always tend to do make it extra so that even after 2nd helping I can still enjoy it next day guilt free and it tastes even better the next day when all the flavours mix well  ....I had actually got this recipe from a chef when I tried it almost came up to same taste as one gives in temples ...tempting isn't it ? try this it's fab ....Here is the AUTHENTIC recipe , do drop in a feedback if you try :)


For Puliyogare Paste

1 tsp methi (fenugreek seeds)

1/2 tsp black peppercorn

1 and 1/2 tsp Jeera

2-3 Bedagi Red chillies + 2 Red chilli

3 tbsp Coriander seeds

1/4 tsp Hing powder

2 sprigs of curry leaves

1/2 tsp mustard seeds

1/2 tsp haldi /turmeric powder

Other Ingredients

3 tbsp sesame oil

2 cups cooked Rice  (Basmati Rice /Sona Masoori Rice

1/4 cup tamarind

2 tbsp Jaggery

2 tbsp black til /sesame seeds

For tempering

2 Red chilli (broken into pieces)

2 sprigs of curry leaves

2 tbsp freshly gratred coconut

2 tbsp groundnuts


For Puliyogare paste

  • In non stick pan add sesame oil add in methi, black peppercorns, Jeera, Red Chillies, Coriander seeds, Hing , Curry leaves, haldi fry well. Take in out in a mixer grinder . Now add in mustard seeds to the pan and fry well now add this to the mixer grinder and grind to a fine paste.
  • Soak tamarind in 1/2 cup water and keep aside for 10 mins . Now extract the juice of the tamarind and keep aside.

  • Take a non stick pan add in black sesame seeds and fry well and grind it to fine powder and keep aside.
  • In Pan add in sesame oil , add mustard seeds when it splutters add in groundnuts , curry leaves , haldi, add in ground paste and fry well for 2-3 mins add in tamarind water,  Jaggery , salt to taste and cook till it thickens a bit and oil starts oozing out from the sides switch off the gas and keep it aside.
  • Now add in Rice , haldi, coconut grated (opt), black sesame powder and fry and toss well.
  • Tastes so good it's absolutely heavenly !....Please do not omit the sesame oil as it's a must to get the authentic taste.

Friday, November 10, 2017

Vastad Roti

Vastad Roti is a traditional Indian flatbread which has almost the same texture of paratha and little sweeter taste as banana is added to it ....well you can say the dough is almost the same as we do Mangalore buns but only difference is Buns we deep fry n oil and this we fry on the tawa . Serve with Any spicy accompaniment like spicy curry or with just simple dalitoi (konkani style traditional dal) it is a filling meal for sure ...Here is the recipe :) 


2 medium sized ripe bananas mashed 

2-3 green chillies (finely chopped)

1 tsp coarsely ground peppercorn 

1/2 tsp Jeera 

1 &1/2 cup to 2 cups Maida / Plain flour 

1/4 cup thick yogurt /curd

salt to taste 

2 tsp sugar / Jaggery 

1 tsp soda bi carbonate

salt to taste 

1tbsp ghee or oil  +  oil to fry these rotis


  • Mash banana I simply blitz it in the mixer grinder till mashed consistency . Add Jaggery or sugar and mix well now add minced green chilli.
  • Add soda, salt as needed , pepper powder, jeera, mix well now add yogurt and mix well , you will notice that as you have added soda it would turn frothy very quickly .
  • Now add in Maida and bind it into a smooth dough . smear the dough with little melted ghee or oil and cover and leave it in room temperature overnight or for 8-10 hrs .
  • After 8-10 hrs then pinch out a small portion of the dough make a med sized ball .
  • Now dust the rolling board with little plain flour /Maida then roll into into puri sized chapathi make sure you roll evenly .
  • Heat a chapathi pan smear it evenly with oil and put the rolled roti and fry evenly on both sides till cooked . Done ...Serve with dollop of butter / or any spicy gravy of your choice. 

Monday, October 16, 2017

Poha Ladoo

Are you looking for a easy sweet this Diwali this is one sweet I came across which was shared by my dear friend Raji sujith it took me less them 10 mins to make it ..was very tasty too ...Do try this easy sweet it's a lovely treat for this festive season :) is the recipe do drop in your feedback if you loved it :)


2 cups Poha (thick flattened Rice flakes)

1 cup finely grated coconut /Kobri (dry coconut) / Desiccated coconut

1/2 cup Jaggery ( Can reduce or increase as per your taste buds)

1/2 tsp green cardamom powder

2 tbsp roasted nuts (cashews, chopped almonds)

1 tbsp ghee to roast the nuts

2 tbsp roasted black til / sesame seeds

  • Take poha in a non stick pan when it heats up add dry roast poha on a medium flame till crisp .
  • Take it out in a mixer grinder and keep aside.
  • Drop in desiccated coconut or fresh coconut in a same pan and roast on a very low flame for 5 mins till it gets light brown .
  • Now add in roasted coconut, roasted poha, green cardamom powder, Jaggery as per your taste and give a good whiz.
  • Now remove it from the mixer grinder add roasted nuts ( Roast chopped nuts in ghee) add in black sesame seeds in a clean plate and bind them to form a ladoo. 
  • Serve in a air tight container. 

Tuesday, September 19, 2017

Neer Dosa

Neer Dosa /Panpolo this doesn't need any intro it's one of the famous dosa in malnad /konkani cuisine and so easy to prepare and take it as well . It does need a little bit of practice and you can take out dosa in no time...Perfectly gorgeous when served with Paneer ghee roast or veg usal ....You can say it's finger licking combos ...The trick here is to get the consistency of the batter right the consistency is a very thin water like consistency for this .I have roughly given the eye ball measurements here ...Do try this and leave in your feedback :) 

2 cups Raw Rice 
3/4 cup grated coconut
salt to taste
2 tsp oil
2 and 1/2 cup water 


  • Wash the raw rice twice and Soak it for 2 hours.  
  • Grind rice with coconut and salt with  1 cup water to a smooth batter.
  • Take out smooth batter in bowl and add enough water to make a thin batter (Around 1 and 1/2 cup (approx) .
  • Now mix in the batter properly with the ladle and then pour in the mix when the pan is piping hot drop in the the batter from the side of the pan and then fill in the center you will notice holes appearing on the dosa the key is not to fill these holes with more batter allow it to cook for 2 mins the fold and serve.
  • Do not cook it upside down.
  • Serve it with vegetable usal/chutney.

Wednesday, September 13, 2017

Pepper Rasam

Rasam is my most comfort food serve it with papad, steaming hot rice and a spicy Raw Mango pickle this becomes one of the most delicious combo ....Perfect way to say it for me it's heaven in a bite :D.... I love the aroma of peppercorns and this piping hot rasam is perfect one especially when I am down with cold :) Do try this tasty Rasam it will be a perfect treat for your taste buds!


1 tsp Peppercorn

1 tsp Jeera

1/4 tsp Methi 

1/4 cup Toordal 

2 Tomatoes

1/4 tsp haldi 

1 tbsp ghee + 2 tsp oil

1/4 tsp mustard seeds

4-5 crushed garlic with skin 

2 tbsp onion finely chopped

2 broken red chilli 

2 gren chilli (slit)

2 tbsp tamarind 

1 sprig of curry leaves

2 tbsp chopped coriander leaves 

salt to taste 


  • Pressure cook toordal with 2 chopped tomatoes , haldi, 2 tsp oil , add water and pressure cook till done. Now mash it properly and keep aside.
  • In pan add a little ghee add in peppercorns, Jeera, methi fry well now grind to a fine powder and keep aside.
  • Boil tamarind in water and mash it well strain and keep aside.
  • In pan add oil + ghee when it gets hot add mustard seeds, crushed garlic (with skin) add in chopped onion fry well now add in red chillies, green chillies fry well now add in curry leaves and cooked toordal paste , 2 tbsp of ground powder, tamarind water, salt to taste .
  • Boil well now add in coriander leaves and serve with Steaming hot Rice and papad ...YUM !