Seeme Badanekai Bajji

Recipe: Wash seeme badanekai. peel. Cut into big pieces and boil along with 2 – 3 green chillies until soft. Keep aside and cool. Blend together 1/4 cup of coconut gratings along with boiled green chillies and make a paste. Lastly add boiled seeme badanekai to this and blend little bit. Take into vessel. Then add finely chopped 2 green chillies and chopped onions. Lastly add 2 – 3 tbsps yogurt and chopped coriander leaves.


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Posted by on April 5, 2018 in Veg Dish


Maida Phanna Polo

Maida /all purpose flour 1 cup, grated coconut 1/4 cup, 3 to 4 green chillies, ginger small piece, sugar 1 tsp, salt to taste.

In a mixie take coconut gratings, green chillies, ginger and salt and grind just 10 seconds. Transfer this paste to a bowl. Add maida flour to this mixture. Slowly add water and mix to get a batter without any lump. Season it with mustard seeds and curry leaves in oil / ghee. Heat tawa and pour a laddleful of batter as you do with regular Dosa batter and spread out. Sprinkle oil / ghee and cook on both sides.Serve with home made butter or chutney.

maida pp


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Posted by on April 5, 2018 in Breakfast


Appam & Veg Stew

Appam:- Soak Two glass Raw rice into water for four hours. Then grind 1/2 grated coconut, 1/2 cup boiled rice (cooked), Suger (little), salt & 1/4 tsp yeast well. Then add this soaked rice into fine paste (batter must be little loose). Ferment it for eight hours. Veg stew: First cut onions lengthwise. Then cook potatoes cut in to cubes separately. Take first & second milk of coconut. Take a kadai. Put oil in it. Then add green chillies, Sliced onions & sauté well. Then put second coconut milk. Give a nice boil till it softens. Then add cooked potatoes & salt. Last add thick coconut milk (add diluted cornflower) & give a boil. Switch off. Then add pepper powder, curry leaves & corriander leaves.


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Posted by on April 5, 2018 in Breakfast


Coriander leaves Sweet Gojju

Ingredients: 1 tbsp grated coconut, 2 – 3 green chillies, 1 bunch coriander leaves, 1/2 tap tamarind paste, marble size jaggery (according to your taste) and 1/2 tap salt.

Method: All above the ingredients put in to mixie and grind to smooth paste. Tamper with mustard seeds and curry leaves in ghee.


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Posted by on March 2, 2018 in Veg Dish


Brinjal (Goola, Vaingana) curry

Ingredients: Brinjal 4 Nos, Roasted Peanuts ¼Bowl, Coconut ¼ Bowl, One Chopped Tomato 1, Tamrind/Tamrind paste 1 Tea Spoon, Curry leaves 8 – 10 Nos, Coriander Leaves 10-15 No’s, Cumin seeds 1 Tea Spoon, Turmeric Powder ½ Tea Spoon, Smashed/chopped Garlic 1 Tea Spoon, Red chilli powder 1 Tea Spoon, Salt ½ Tea Spoon, Oil 1 Table Spoon

Method: 1. Take the Mixi Container and add 3 Table spoon roasted peanuts, 2 spoon coconut, coriander leaves, Tamrind/Tamrind paste, curry leaves, 1 Tea spoon Cumin seeds, 1 Tea spoon Red Chilli Powder and grind it for 2 minutes. Now Masala is ready for making Brinjal Curry. 2. Now cut the Brinjal. 3. Add small quantity of water to the Masala that was prepared, also add salt to taste and mix it well. 4. Take the Masala and fill it in the Brinjal. 5. Keep the pan for heating, once it’s heated add 1 Table spoon oil. 6. Add ½ tea spoon Cumin seeds, add Garlic, curry leaves and fry it for a minute. 7. Add Tomato and fry it for a minute, 8. Add half spoon Turmeric powder and mix it. 9. Add Brinjal and the remaining Masala Mix, mix it and add small quantity of water. 10. Cook for 7-8 minutes, brinjal curry is ready to eat.briunh

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Posted by on March 2, 2018 in Veg Dish


Onion Cabbage Spicy Mini Idlies (Sanna Idli)

Ingredients: 1 cup idli rava, 1/2 cup grated coconut, 3 taps red chilli powder, 1 big onion finely chopped, 1/4 cup finely chopped cabbage and salt to taste.

Method: Mix the above ingredients. The batter should be thick & not watery. Grease the idli mould with oil & pour the batter and steam it for 10 – 15 minutes.  Allow it to rest for 10 minutes. Then unmould. Serve with coconut oil.



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Posted by on February 7, 2018 in Breakfast


Mysore Masala Dosa

for mysore masala dosa batter:
  • 1½ cup dosa rice / sona masuri rice
  • ½ cup urad dal
  • 1 tbsp toor dal
  • 1 tbsp chana dal
  • ¼ tsp methi / fenugreek seeds
  • water for soaking
  • ½ cup thin poha / aval / flattened rice / avalakki, washed
for aloo bhaji:
  • 2 tsp oil
  • 1 tsp mustard / rai
  • ½ tsp cumin / jeera
  • 1 tsp chana dal
  • ½ tsp urad dal
  • pinch of hing / asafoetida
  • 1 dried red chilli
  • few curry leaves
  • ½ onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • ½ tsp turmeric / haldi
  • ½ tsp salt
  • 3 potato, boiled & mashed
  • 2 tbsp coriander, finely chopped
  • 1 tbsp lemon juice
for red chutney:
  • 2 tsp oil
  • 2 tbsp chana dal
  • 1 inch ginger, chopped
  • 3 clove garlic, chopped
  • ½ onion, finely chopped
  • 3 dried kashmiri red chilli
  • ¼ tsp turmeric / haldi
  • ½ tsp salt
  • ¼ cup water, to blend
other ingredients:
  • ½ tsp salt
  • ¼ tsp sugar
  • butter for roasting
Instructions ( 1 cup =255 ml)
  1. firstly prepare dosa batter, red chutney and aloo bhaji.
  2. once the dosa batter has fermented well mix it gently.
  3. and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
  4. also heat the griddle and pour dosa.
  5. add in 1 tsp of butter, 1 tbsp red chutney and spread.
  6. also, add in potato bhaji filling .
  7. roast for 15-30 seconds and fold the dosa.
  8. finally, serve mysore masala dosa hot with coconut chutney and sambar.

Courtesy: Hebbars Kitchen


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Posted by on January 11, 2018 in Breakfast