Thursday, August 17, 2017

Garlic flavoured Arbi Saar Ukpari (Alvamande losun phanna galnu upkari )

Alvamande / Arbi / Taro roots are my favourite there are very few upkaris and stir fry I prepare with this ....this is one of the most delicious and simple way to cook this curry , my mom used to even use aloo in place of arbi's simply delicious food and when served with Rice can't stop myself from having a second helping :D ....the flavour of garlic and hing just hypes the taste so much oh simply yummy to even describe....Do try it dear friends and readers and enjoy it with your family as much as I did preparing it for so many years :D , Here goes the recipe for this dish 


5-6 Arbi/Taro Root ( Pressure cook it and remove the skin , wash and keep aside ) 

2 tbsp Hing water (Prepared from fresh hing about the size of pea) or 1 tsp Hing powder

3-4 green chillies 

1 tbsp finely chopped coriander leaves

2 tbsp desiccated or fresh coconut 

salt to taste

For Tadka /Tempering 

1 tsp oil + 1/2 tbsp ghee

4-5 big flakes of garlic (finely chopped)

2 -3 Red chillies (broken)


  • Pressure cook Arbi / Taro root then when it cools to a room temperature , Peel the skin , wash lightly and cut into cubes and keep it immersed in water (about 2 cups of water)
  • Now add green chillies , Hing (asafoetida ) water , coconut, coriander leaves and bring to a boil and simmer till it is reduced to half. You will also notice that as arbi as it is very starchy has made the water fairly thick . Add salt and simmer for 5 mins. Now let's prepare the tadka.
  • Now for the tadka : My mom used to crush the garlic with skin on I usually chop them . Take 1 tbsp oil and ghee when ghee has melted add in chopped garlic fry well add in red chilles and roast on a low flame till garlic turns golden brown and add this to the cooked Arbi .
Variation :  You can try and replace arbi with potato . It tastes equally delicious :) 

Tuesday, August 15, 2017

Layee pitta &Tila Undo ( Popped Rice and Til Ladoo)

Happy Krishna Janmashtami to all my readers this is one of our traditional ladoo which we prepare during Ashtami is Layee pitta and Tila undo ( Ladoo made with Popped Rice and Roasted Sesame seeds) with Chikki gud /Anta Gud (which is stickier then normal Jaggery ) mixed with roasted til makes it one of the most delicious sweet . This is usually offered to Lord Krishna and we as children have so many fond memories of  us waiting for my parents to do the pooja so that we can savour on these sweets it's got such a unique taste ...Yumm so today as I prepared this ladoo thought of posting it :)


1 & 1/2 cups popped Rice (Layee pitto)

1 cup Chikki Gud /Anta Gud 

1/2  cup Roasted til 

3 tbsp water 

10-12  Roasted cashews (broken) (roasted in 1 tbsp ghee)

1 tsp Elaichi powder ( seeds of 6-7 Green Cardamom Crushed and powdered)

2 tbsp ghee 


  • Wash Black til and lightly pound them so that a little of the skin is removed then add in to a non stick pan and roast it on a low flame when it starts spluttering switch off the gas and store in an air tight container when cooled to room temperature.
  • Take a non stick pan add in Chikki Gud  little water then melt it on a medium heat allow it to bubble . Once the Jaggery is melted and it has began to bubble add in popped Rice, Roasted til , roasted cashews , elaichi powder  mix well.  ( Make sure you keep all the ingredients ready ).
  • Mix well then switch off the gas . (Take a small bowl add in little water and to test if the Jaggery is ready drop a small piece  in the water if it turns hard that means it is ready)
  • Grease the plate with ghee and pour the mixture ,  grease your hands with ghee and shape the mixture into ladoos and store in air tight container . 

  • Make sure you don't leave in till mixture till room temperature to bind them into ladoos as they harden very easily
  • This can be prepared just with chikki gud and layee pitto is easily available in any Indian store.

Thursday, August 10, 2017

Cheppi Kheeri (Sugarless Pudding)

Cheppi kheeri is most auspicious sweet ...well I won't call it sweet as it is sugarless pudding which we prepare on special occasions like Nagarpanchami, Gowri Pooja this is a very simple traditional dish which is prepared of just 3 ingredients Rice, coconut milk , haldi leaves (Patholi paan) . There is no sugar added here the sweetness is from coconut milk which gives a tinge of sweetness to the pudding and the scent of patholi paan /Haldi leaves gives out such a delicate scent that you will simply love it . Here is the simple recipe for this preparation. Here I have shared one of special tip especially for those people who stay abroad like me and cannot get Patholi leaves . 


1-2 Patholi Paan 

1/2 cup Rice ( I have used basmati Rice here )

1 cup Coconut milk 

1 and 1/2  - 2 cups of water to boil the Rice


  • Boil Patholi leaves in 2 cups water in a heavy bottomed vessel .

  • Add in Rice and let it come to a boil and when it starts cooking and water reduced to half add in coconut milk  both and cook till Rice gets mushy ( should get mashed up a bit).
  • When rice gets a bit mashed up switch off the gas and serve. I like it little watery some like it little thicker adjust the consistency as per your desire.
  • To prepare coconut milk : Grind 1/2 cup coconut with 1/2  cup hot water and grind to a fine paste . Now strain and extract the coconut milk reserve this residue left and grind it again with remaining hot water and grind to a fine paste strain it for the second time to reserve coconut milk .
Here is the tip 

Here is the picture of the patholi paan I had brought from India 1 Year back ...actually I had preserved a few just as an experiment to see if i could use for the next festive season . Here is the picture of the leaf which I am taking 1 yr later ....actually what I have done here is have washed and wiped the leaf properly when it's properly dried up then I have just wrapped in a news paper and kept in the refrigerator and tada there is the picture of these leaves believe me friends the scent of these leaves have doubled . Just put 2 of these leaves in the boiling water you will see after 2-3 mins these leaves will be very fresh and ready to use when you want :)....Hope this tip helps many like me who wants to prepare these traditional dishes but due to non availability of the leaves can't prepare this ...Happy me and happy family :D 

Friday, August 4, 2017

Mamidikaya Pappu ( Raw Mango Dal)

Dals  are so good and so high in protien, it's staple food of Indians especially southern part of India where our main meals include Rice and dal , main lentils that we use here is Toor dal / Masoor dal / Moong dal . It's my fav soul food too and I tend to bring in so many variations and I always blog the one which tastes amazing and is the true winner. This is one such recipe shared my by friend Sandhya Puranik Andhra style Mango dal....Oh it's so good the Raw Mango just compliments the dal so beautifully loved it :)....whole pot of dal was completed in no time...,,,this is sure to be in my to do list every time I get hold  of raw mangoes .....What more can I say about this Yummy dal can also request my readers to try this and relish it with your rice :)


1 Raw Mango (cut into cubes)

1 cup Toor dal

1/2 tsp Haldi Powder

1 onion (finely chopped)

3-4 Green chillies (slit)

For tadka /Tempering  

1/2 tsp Jeera /Cumin seeds

1/2 tsp mustard seeds

1 sprig of curry leaves 

1 tsp Red chilli powder

2-3 Red chillies (broken)

4-5 garlic flakes (crushed)

salt to taste 

1 tbsp oil + 1tbsp ghee for tadka


  • Chop Raw Mango pieces. Pressure cook toor dal mash it well. Then add in mango pieces, haldi powder , chopped onion, slit green chillies and again pressure cook for 1 whistle .Keep it aside.
  • Add salt and bring it to a boil.

For tadka :

  • In a pan add in oil and ghee when it melts and is sizzling hot add in cumin seeds,  mustard seeds, crushed garlic and fry well till gralic becomes slightly brown . Now add in red chilli powder, fry for 1-2 mins then add in curry leaves and add in to the dal .
  • Cook again for 2-3 mins. Serve hot with Rice and papad......actually I can even relish it just like that :) 

Monday, July 31, 2017

Ghee Roast Chicken

I love Ghee roast chicken whenever travel to India this is a sure one be ordered by my family in my fav restaurants in Bangalore, I never have attempted to try this until I stumbled upon this recipe here ...have changed the recipe a little bit , tried it , loved it and found it finger licking good comes close to the authentic ghee roast chicken typically served in restaurants. ......Hmmm just loved the meal family was in full compliments :D.....Do try this you will def fall in love with this royal dish  :D


1/2 kg chicken ( washed and cut into pieces )

1/4 cup curd /Yogurt

1/2 tsp haldi

juice of lemon

For Spice paste

10 - 12 Red chillies ( Mix of Kashmiri  chillies and the normal one)

1 tsp Black peppercorn

10-12 methi seeds

1 tbsp coriander seeds

1/2 tsp Jeera

1 tbsp oil  + 1 tbsp ghee to fry these spices

6- 8 big flakes of garlic

2 tsp tamarind paste

2 tbsp oil + 2tbsp ghee to cook chicken

2 tbsp coriander leaves (chopped)

1/4 tsp sugar (opt)

1 sprig of curry leaves

salt to taste


  • Marinate chicken with curd, haldi /turmeric powder , salt and lemon juice . Keep it aside for 2-3 hrs.
  • In a pan add in 1 tsp oil, 1/2 tsp ghee, red chillies, peppercorn, whole coriander seeds, Jeera, methi, fry these spices till you start getting nice aroma and make sure you do it on a low flame.
  • Then add in garlic , and fry for another 2-3 mins then switch off the flame and grind this with tamarind to a fine paste.
  • In a non stick pan add in 2 tbsp oil + 2 tbsp ghee and when it becomes hot add in curry leaves, masala paste and fry well till the masala leaves oil , Sprinkle a little sugar (opt) once it gets cooked well add in marinated chicken and cover and cook on the low flame till all the masala well incorporated with the chicken and it leaves out oil and you get a semi dry gravy . Check and add salt if needed.
  • Garnish with coriander leaves and toss well . serve with Ghee Rice / Paratha's awesome to taste

Wednesday, July 26, 2017

Special Beetroot Upkari

Love beetroot this vegetable can be used in so many different ways this is one special way to use it which I learnt it from my sister Soumya ...simple stir fry it tastes so good you can have this healthy stir fry just like that without even Rice....very healthy and very tasty too ...Do try this simple stir fry you will love the taste that is for sure !


2 med sized beetroot (peeled and grated thickly)

1/2 tsp Jeera (Whole Cumin seeds)

3 green chillies (slit cut into 2)

3-4 garlic flakes (finely chopped)

2 tbsp coriander leaves

2 onion (finely chopped)

1 sprig of curry leaves 

1/4 tsp Red chilli powder

1/4 cup scraped coconut 

salt to taste 

2 tbsp oil 


  • Grate beetroot  and keep aside. In pan add oil  Jeera /Cumin seeds when it splutters add in garlic and green chillies and fry well . Now add  in onion, curry leaves and fry well for 4-5 mins. 
  • Now add in coriander leaves,  little red chilli powder and grated beetroot and fry well for couple of mins ( No need of adding water as you have grated beetroot it will cook fast.
  • Now add in salt to taste.  Garnish with freshly grated coconut and give in a good mix. Done simple yet fab !

Monday, July 17, 2017

Tingloro & Bimbul Kotna /Haricot Beans Curry

I love simple curries which doesn't call for any masala yet is so tasty to have that the taste though simple leaves it lingering in your mouth. Here is one such curry which is my childhood favourite which I learnt from my mom , oh it's so good to taste that I absolutely love it with Rice style of comfort food apart from curd rice and pickle... Do try this dear friends it's yummy !


1 cup Haricot beans / Tingalora ( konkani name)

4-5 Bimbul /Bimbli  (sour fruit )  (cut into 1'  Roundels)

3-4 Green chillies (cut into bits)

2 tbsp coriander leaves (chopped)

2 Potatoes (cut into Medium sized cubes)

3 tbsp freshly grated coconut

Hing water Made from fresh hing or 1/2 tsp Hing powder

For Tempering/ Tadka 

1 tbsp oil  + 1 tbsp ghee 

1/2 tsp mustard seeds

1/4 tsp hing powder

 1-2 Red chillies  (broken into bits)


  • Soak Haricot beans overnight for around 10-12 hrs. 
  • Next day Pressure cook this haricot /Tingaloro and cook for 1-2 whistles.
  • Now add in diced Potato, Green chillies, salt, 1 tbsp coriander leaves, hing water, grated coconut , Bimbul Cut into roundels . Pressure cook for 1 more whistle. when the Pressure releases add in salt and cook for 2-3 mins.
  • Now let's Prepare the tempering : Heat oil  add ghee when it is hot add in mustard seeds,  hing powder, when it splutters add in Red chilli and pour on the cooked haricot beans. Garnish with Coriander leaves and Tadaaa it's ready to serve with Rice ...wasn't it quick ?... Do try this Gorgeous curry and do leave in your feedback !

Saturday, July 1, 2017

Fried Onion Chicken Masala

Friday menus are always special it's a weekend around try to make either chicken  or egg curry today so I tend to try out so many dishes ...this was one particular dish where all the flavours turned out perfect and suited our taste buds perfectly....simply Yumm ...the key is the fried onion paste giving this whole dish such a lovely flavour !!...Do try this lovely chicken dish for your family ..hope they too love it as much as we did ....Do drop in a feedback if you try would love to hear from all my readers :D


1/2 kg chicken ( washed and cut in pieces )

2  Big onion Sliced and fried in oil ( see the method for the details)

To be made into paste 

1 tbsp Khus khus / poppy seeds

8-10 cashews

For Marination 

1/2 tsp haldi 

3 tbsp curd / Plain Yogurt  

1 tbsp ginger garlic paste 

salt to taste 

2 tsp red chilli powder (kashmiri)

1/2 tsp Dhania / Coriander powder

1/2 tsp garam masala

For the curry 

2 cloves

1 ' Dalchini 

2 Green cardamom / elaichi 

1 Bay leaf

2 tbsp coriander leaves

2 tbsp oil / ghee for curry + 2 tbsp oil  for frying onion 


For Making the Paste 

  • Soak khus khus and cashews in hot water for 15 -20 mins. After 20 mins drain out all water and keep aside and grind it to a fine paste. Keep it aside.

  • Take a non stick pan put 2 tbsp oil fry onion till it turns brown and well roasted and keep half the fried onion separately. Remaining half  after it cools down grind it to a fine paste. keep it aside. 
For Marinating the chicken 

  • In  a mixing bowl take out chicken, add haldi, yogurt, ginger garlic paste, salt, Red chilli powder, Dhania powder, garam masala, ground fried onion paste mix well and keep aside for 20  mins .
Making the curry 

  • Heat pan add oil + ghee when hot add in the whole spices when it sizzles  add in the marinated chicken and fry well till chicken gets cooked and leaves out oil add in the fried onion , cashew paste and cover and cook till it leaves the sides of the pan add in little water, salt to taste and cook till done.
  • Garnish with coriander leaves . Done it's delicious and finger licking good with paired with Jeera rice / Parathas !

Wednesday, June 28, 2017

Strawberry and watermelon Juice

On a hot summer day what more do u need then a cold watermelon juice it's a perfect thirst quencher . The blend of fruits and a ting of lime gives such a lovely hype in taste to this juice ...Amazing and must on a hot summery day like today ....while I sip this juice here is the quick recipe :D


1 cup of watermelon (cut into cubes ) 

4-5 strawberries 

dash of lemon juice 

Ice cubes for serving 


Blend watermelon, strawberry to a fine puree and strain it if your watermelon had seeds .

Add a dash of lime and serve chilled !!!

Saturday, June 17, 2017

Corn and Pomegranate kosambari

Salads /Kosambari are my favourite there are so many variations which you can follow this is the recipe I got from a cookery show and absolutely loved the simplicity of the recipe and it had got 2 of my fav ingredients sweet corn and Pomegranate ....So did give it a try and absolutely loved it to core :D ...Here is the recipe for simple salad :) 


1 cup Sweet corn (I have used frozen)

1/4 cup Pomegranate Arils (seeds)

1 -2  green chilli (finely chopped)

generous pinch of hing /Asafoetida

1/4 tsp pepper powder

1/4 tsp mustard seeds

1 tsp oil 

salt to taste

1 tbsp freshly grated coconut 

  • In a deep pan drop in 2 cups of water and boil the sweet corn then drain and keep aside. Alternatively you can even thaw it in microwave then drain and keep aside.
  • In  pan add oil add mustard seeds, when it starts popping add hing, green chilli , fry well add in sweet corn, pepper powder fry well now add little salt, coconut mix well.
  • Now take this corn salad in a bowl then add in pomegranate arils and toss well . 
  • Serve hot or cold's very healthy and gorgeous !