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


Kurkuri Bhajjile Tuppa Dosa (Crispy Ghee Dosa) ani Chutney

Kurkuri bhajjile Tuppa Dosa (Crispy Ghee Dosa) ani Chutney

1 cup udad dal & 2 cups rice soak it separately & grind it separately then mix it in a bowl. Add salt n keep it overnight, next morning take 1 cup maida, salt & sugar & make a thick paste of it adding little water mix this with rice & udad batter keep it for 10 minutes. Batter should be thick, heat dosa pan sprinkle water rub it with cloth, add batter spread it make a thick dosa pour ghee & fry it on both side till crisp. Serve it with Chutney


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Posted by on December 4, 2017 in Breakfast


Paper Dosa


1/2 cup raw rice (chawal)
3/4 cup urad dal (split black lentils)
1/2 cup rice flour (chawal ka atta)
salt to taste
ghee for greasing and cooking

For Serving
coconut chutney

Method: Wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well

Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency

Add the salt and mix well

Heat a non-stick tava (griddle) and grease it lightly using ghee

Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth

Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle

Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
Fold over to make a semi-circle or a roll

Repeat with the remaining batter to make 9 more dosas. Serve immediately with sambhar and coconut chutney.



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Posted by on November 16, 2017 in Breakfast


Rose Laddos


2 cups grated coconut.
200 gms condensed milk
1 tbsp green cardamom powder
Rose essence a few drops
Pink food colour a pinch.
3 -4 tbsp pure Ghee
1 cup dessicated coconut powder.
Take a pan, add Ghee, heat a little, add grated coconut, and the condensed milk, stir well. Let it cook till the mixture becomes thick. It will take only a few minutes.
Then add Rose essence and a pinch of food colour and stir till it mixes well. Put off the flame. Let it cool down a little
When the mixture is a little warm start moulding into balls and roll them into dessicated coconut powder. Your Rose pink Laddoos are ready in less than half an hour. Serve chilled if you wish.


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Posted by on November 9, 2017 in Sweets


White Sauce Pasta

for white sauce:
  • 1 tbsp butter
  • 2 cloves garlic, finely chopped
  • 1 tbsp maida / plain flour / all-purpose flour
  • 1 cup milk
  • ¼ tsp pepper, crushed
  • ¼ tsp red chilli flakes
  • salt to taste
for boiling pasta:
  • 1 cup penne pasta / any pasta of your choice
  • 5 cups water or as required to boil
  • salt to taste
for pasta:
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • ½ green capsicum, finely chopped
  • ½ red capsicum, finely chopped
  • 10 florets broccoli
  • 3 tbsp water, or as required
  • ¼ tsp pepper, crushed
  • salt to taste
  • few basil leaves, chopped
  • ¼ tsp red chilli flakes
  • 3 tbsp parmesan cheese, grated
Instructions ( 1 cup =255 ml)
white sauce for pasta recipe:
  1. firstly, in a large vessel add butter and saute garlic.
  2. also saute maida.
  3. furthermore, add milk in 3 batches and whisk 2-3 times.
  4. continue to whisk till a thick paste is formed.
  5. further, add pepper, red chilli flakes and salt.
  6. mix well and get the sauce to a boil. keep aside.
cooking pasta recipe:
  1. firstly, in a large vessel add water, pasta and salt.
  2. cook the pasta for 10-12 minutes.
  3. finally drain the pasta and keep aside.
white sauce pasta recipe:
  1. firstly, in a large pan heat butter and saute onions.
  2. also saute vegetables.
  3. then add prepared white sauce and saute well.
  4. also add little water.
  5. further, add boiled pasta.
  6. then season with salt and pepper.
  7. give a good mix and add basil leaves, chilli flakes.
  8. further mix and transfer to a serving bowl.
  9. finally grate parmesan cheese and serve.

Thanks to


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Posted by on June 13, 2017 in Veg Dish


Dahi Baigan ( Eggplants in Spicy Curd)



Eggplant /Baigan – 250 Gms round one
Fresh curd – 2 Cup
Roasted cumin powder – 1 Tsp
Chilly powder – 1/4 Tsp
Black salt – 1/2 Tsp
Common salt – to taste
Sugar – 2 – 3 Tbsp /to taste
Oil – 1/3 Cup


Onion – 1 medium finely chopped
Garlic cloves – 5 finely chopped
Red chilly – 4
Mustard seeds – 1 Tsp
Curry leaves – few leaves
Mustard oil – 1 Tbsp
Coriander leaves – 1 Tsp finely chopped


1 – Wash eggplants and cut into 1/2″ thick pieces. Sprinkle 1/4 tsp salt on pieces and rub it. Keep aside.

2 – Heat 1/2 oil in a heavy bottom fry pan on high heat. Reduce heat and fry all eggplant’s pieces both sides till golden brown colour. Again heat of oil and repeat this process on rest of pieces. Keep them in a plate.

3 – Take curd n sugar in a large bowl. Stir continuesly till turns into smooth paste. Add salt, cumin powder, chilly powder, black salt and mix very well. Now add 1/2 cup of water to make it little thin consistency.

4 – Put all fried pieces in curd and mix very gently.


5 – Heat oil in a small pan / temparing pan on medium heat. Now add chilly, mustard seeds and curry leaves n fry for 30 seconds.

6 – Add chopped garlic cloves and onion in oil and fry till pink colour. Add this mixture in curd and mix well.

7 – Sprinkle green coriander leaves and serve cold with rice and chapati in any meal.

Show your love as likes and comments. Feel free to ask any question regarding this recipe


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Posted by on May 20, 2017 in Veg Dish