Category Archives: Uncategorized

Garlic, Babycorn stir fry

Ingredients: 1 packet baby corn cobs – halved, 3 tbsp corn flour, 3 tsp soy sauce, 3 tsp chilli sauce, oil for deep frying, few spring onions sliced fine, 10  -12 garlic cloves finely chopped, 10 cashew nuts, capsicum (green, yellow, red) cut into thin strips,  1/2 tsp pepper powder, salt to taste and few spring onion greens chopped

Method: Place the halved baby corn in a bowl. Add 2 tbsps of corn flour, 2 tsps soy sauce and 2 tsps chilli sauce and mix well. Heat oil in a deep pan and deep fry the baby corn. Drain on absorbent paper. Heat 3  – 4 tbsps of oil in a pan. Add spring onions and stir fry for few seconds, add the garlic, saute for a few seconds and stir in cashew nuts, remaining soy & chilli sauce. Add the sliced capsicum and fried baby corn and stir. Add salt & pepper powder. Mix 2 tsps of cornflour with a little water in a bowl. Add to the pan and cook for one minute more. Transfer to a serving dish and garnish with spring onion greens. Serve hot.


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Posted by on January 12, 2017 in Uncategorized


Udid Chanedali Polo

Ingredients: 1cup chanedali, 1/2cup udid dal, 4 – 5 green chillies, a small piece ginger and salt to taste.

Method: Soak chane dal and udid dal in water for 3 – 4 hours. Then grind. When half done add greeen chillies, ginger and salt and grind to a fine paste. No need of fermentation. Then make dosas, roast in both sides. Enjoy with home made butter or chutney.


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Posted by on June 4, 2016 in Uncategorized


Mango Sheera

INGREDIENTS: 1 cup Rava (Semolina) 3 tbsp ghee 3/4 cup sugar 2 cups of water 1/4 cup Mango Pulp 1/2 tsp Cardamom powder Pinch of Saffron colour Some chopped Cashews and Raisins

PROCEDURE: In a pan take 1 tbsp of Ghee and roast Rava till u get the aroma. Boil 2 cups of water and add it to the roasted rava. Once the water evaporates and the rava is cooked, add mango pulp and sugar. Stir this for 2 mins. Then add the remaning ghee, Cardamom powder and Saffron colour. Mix well and Garnish with cashews and raisins roasted in ghee.



Recipe by Nandini Pai

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Posted by on May 22, 2016 in Sweets, Uncategorized


Cheppi Surnali

Ingredients: 2 cups dosa rice (raw rice), 1/2 cup thick beaten rice (phova), 1tsp methi seeds, 1/2 cup fresh coconut gratings, 1/2 cup curd or buttermilk, 1/2 tsp soda powder and salt to taste.

Method: Soak rice, methi n beaten rice in water for 3 – 4 hours. Wash. Then grind with coconut gratings to a fine paste, adding curd or butter milk. Do not add much water. Transfer the batter to a vessel. Keep aside under cover over night. Next day add salt and soda powder and mix well. Spread the batter slightly thick on hot dosa pan smeared with ghee and and roast under cover one side only. Serve with chutney.


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Posted by on May 20, 2016 in Breakfast, Uncategorized


Palak Pathrodo

The recipe is same as our usual pathrode masala. Roughly chopped palak leaves and mix it with pathrode masala Rolling part. For each role I have kept below 2 colocasia (arvi) leaves, smear with masala. Then spread palak mixed masala evenly all over the arvi leaves. Then fold like usual pathrode,so that it came out well.


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Posted by on May 17, 2016 in Snacks, Uncategorized


Bitter Gourd Thokku ( Karathe Thhokku)

Ingredients:  2 bittergourd, seeded, halved and cut, 1 teaspoon mustard seeds, Asafoetida, 1 teaspoon tamarind paste, Turmeric powder, Salt to taste

2 teaspoon musterd and Fenugreek powder (dry rosted and powderd), 1 teaspoon chilly powder, 2 tablespoon jaggery

Method: Heat a kadai and little oil fry the bitter gourd fir 10 minites now add the tamarind paste and enough water to immerse the bittergourd and boil until bittergourd is just done. Drain the liquid and take a ladle and keep poking into the bittergourd so it gets cut into smaller pieces. Heat some oil in the kadai and add mustard seeds. Once it crackles, add turmeric powder, asafoetida and the bittergourd. Add salt, chilly powder, jaggery and mix well. After all of them come together, add the musterd+ Fenugreek powder and cook for couple of minutes. Serve

Recipe by Mrs Shyamala Bhat


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Posted by on May 11, 2016 in Pickle, Uncategorized


Aam KA Panna


Ingredients: Raw mango – ½ kg, Sugar – 1 and ½ cup, Roasted cumin powder – 2 tsp, Black salt – 2 tsp, Fresh mint – 1 cup, Ice cubes

Instruction: Wash the raw mangoes and put them in a pressure cooker. Add enough water to cover them and cook till soft. (One whistle on high and 2 on low) Cool.

Remove the skin of the mangoes. Mash to take out all the pulp. Do not discard the water. Add 5-6 cups of water in the existing water. Grind the mint leaves with little water to make a paste. Add ground mint, sugar, roasted cumin powder and black salt to the mango pulp mixed with water. Mix well to dissolve the sugar. Adjust sugar and salt according to your taste. Add more water if required. Chill it for a few hours before serving. Pour the panna in glasses. Add some ice cubes. Garnish with mint leaves. Serve chilled.



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Posted by on May 7, 2016 in Uncategorized