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


Godi idli & home made butter

Ingredients: 2 cups dosa rice, 1/2 cup beaten rice (phovu) 1/2 cup fresh coconut grating, jaggery (according to your taste), few raisins & cashew nuts bits,  salt to taste, 1/2 cup yogurt or buttermilk

Method: Soak rice in water for an hour. Grind it with coconut gratings & beaten rice smoothly.While taking out add jaggery, little salt & grind for 2 minutes and take out in large vessel. The batter should be thick & not watery. (idli batter consistency) & keep aside over night. Next day beat the batter well. Add 1/2 tsp eno fruit salt or soda powder & make idlies. Enjoy with home made butter.


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Posted by on January 12, 2017 in Breakfast


Kurkuri Bhindi Fry

Wash bhindi, cut into lengthwise thin stripes. Remove seeds.  Add salt, haldi powder, hing powder, red chilli powder,coriander powder & amchur powder. Mix well. Mix corn flour n deep fry.


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Posted by on November 23, 2016 in Veg Dish


Mysore Pak

  • 2 cups sugar
  • ½ cup water
  • 1 cup besan / gram flour / chickpea flour / kadle hittu, sieve well
  • 1­cup ghee / clarified butter
  • 1 cup oil / vegetable oil
heat ghee and oil recipe:
  1. firstly, in a large kadai add ghee and oil.
  2. further get to a boil and simmer till you prepare mysore pak.
mysore pak recipe:
  1. firstly, in a large heavy bottomed / non stick kadai take sugar and water. get to a boil.
  2. keep boiling and stirring till the sugar attains one string consistency.
  3. furthermore, keep the flame on very low and add sieved gram flour little by little.
  4. give a good stir making sure no lumps are formed.
  5. further add more besan and continue stirring. add approximately in 3-4 batches.
  6. adding in batches and continuously stirring avoids from forming lumps.
  7. now take a ladleful of hot ghee-oil and pour over the besan mixture.
  8. further,continuously stir till oil is absorbed completely.
  9. furthermore, add another ladleful of hot oil-ghee. sizzles and starts to froth at the top.
  10. keep continuously stirring till all the oil is absorbed.
  11. further, keep repeating 4-5 times till the mixture starts to separate from pan.
  12. and also the oil will start releasing from sides. no more the besan mixture will absorb oil.
  13. immediately, transfer the mixture to greased tray of enough depth. this helps to continue cooking and get golden brown colour in between.
  14. further, after 5 minutes cut into pieces as desired.
  15. after 30 minutes separate the pieces.
  16. finally, serve perfect taste and textured mysore pak.

Recipe by Hebbars Kitchen


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Posted by on November 18, 2016 in Sweets


Pineapple upkari

Chop pineapple and boil it in water along with 2 slit green chillies for 10 minutes. Now add Jaggery (as per your taste) & little salt. When it melts add 2 taps corn flour or maida (mix with little water) to pineapple mixture. Boil for 4 – 5 minutes. Season with oil, mustard seeds, udid dal, redchilli bits & curry leaves.


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Posted by on November 18, 2016 in Veg Dish


Masala Vada (Chattambado)

Ingredients: 1 cup Bengal gram dal (chanedali),  3 green chillies, 2 red chillies, 4 pepper corns, 1 tbsp coconut gratings, 2 sprigs curry leaves, 1 tsp hing water or hing powder, salt to taste and oil for frying.

Method: Soak Bengal gram dal in water for 2 hours. Wash. Allow water to drain. Chop green chillies and curry leaves. Grind daal and red chillies coarsely with out using water. Add pepper corns and salt and grind for 1 minute. Transfer to a vessel. Mix green chillies, curry leaves and coconut gratings n hing water. Shape the vada mx into balls and flatten them a bit, one by one. Deep fry in hot oil till golden brown and crisp in low flame.


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Posted by on November 10, 2016 in Snacks


Chole Batura

2 cups maida / all-purpose flour / plain flour
1 tbsp rava / semolina
1 tsp sugar
salt to taste
½ tsp baking powder
¼ tsp baking soda / cooking soda
2 tsp oil
1 cup curd / yogurt
other ingredients:
½ cup maida / all-purpose flour / plain flour, for dusting
oil for deep frying

bhatura dough recipe:
firstly, in a large mixing bowl take maida.
to that add rava, sugar and salt.
also add baking powder and baking soda and mix well.
furthermore, add oil and rub with the flour.
also add curd and start to knead dough.
knead and punch the dough well for atleast 5 minutes.
further, grease the dough with oil.
cover with moist cloth and rest for atleast 2 hours.
further, roll and get to a long shape. pinch the dough into medium sized balls.
then make balls between your palms.
finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick.
frying bhatura recipe:
firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one bhatura.
and, press with the spoon to puff up.
also once they begin to puff, splash oil over the bhatura till they puff completely.
flip over and fry the bhatura till golden brown all over.
then drain the poori into tissue paper to remove excess oil. fry all batura same way.
finally, serve bhatura with chole curry.

Recipe for Chole curry


Recipe by Hebbars Kitchen

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Posted by on October 19, 2016 in Breakfast