Saturday, 31 October 2015


Idli is a staple breakfast in any South Indian home. It is a very healthy and nutritious breakfast, rich in protein and free from oil!
Idli is prepared by steaming a fermented batter made of udad dal and rice. Idli batter can be prepared by grinding udad dal and soaked rice or by mixing rice rawa also known as idli rawa.
The idlis made by using rice and idli rawa vary in texture: the first one is very smooth and the later is grainy . But both the varieties are equally soft.

I prefer to make idlis using idli rawa as it is easier and saves time as I do not have to grind the rice!

If idli rawa is not available you can make it at home.
Rinse rice and allow it to dry in a shade by spreading on a thin cloth.
Powder  it in a mixie /dry grinder to a grainy texture.
Store in a container and use whenever required

To make the idlis soft:

  • Soak the dal well. at least for 4 hrs
  • While grinding the dal, add water in small quanties. The batter should not become too thin.
  • Grind with mixie at the lowest speed. This helps in incorporating more air in the batter.
  • Grind the dal to a fine paste.
  • While mixing the salt, be gentle with the batter. Do not mix very fast.It will remove all the air from the batter


1 measure udad dal/black gram dal
3 measures idli rawa
1/2 measure beaten rice/poha
salt to taste

soaked dal

Batter before fermentation

Batter after fermenting

Idlis ready for steaming


Steamed idlis

Ready for demoulding

  • Wash the dal thoroughly and soak for 3-4 hrs.
  • Soak the beaten rice for about ten minutes before grinding the batter.
  • Wash the idli rawa and soak it in water for atleast 10-15 mins before mixing it with the batter.
  • Squeeze out as much water as possible from the rawa using your hands.
  • Grind the dal to a smooth paste along with the beaten rice/poha, adding small quantities of water at a time.
  • Tranfer into a vessel and mix the rawa.
  • Blend it again once very lightly in the mixie.
  • Allow the batter to ferment and rise.
  • If the weather is cold , keep the batter in a warm place.
  • The batter ferments and rises and the batter becomes very light and fluffy.
  • Add salt and mix very slowly. This will help retain the air in the batter.
  • Grease the idli moulds and steam cook in a steamer or cooker for 7-8 mins.
  • (if you use cooker for steaming, do not put on the weight.)
  • To check if the idlis have cooked ,insert a knife .It should come out clean.
  • If not steam for another min .
  • After the idlis are cooked, remove the lid on the steamer or the steam will cool and water drops will fall on your idlis.
  • Wait for a few mins to remove the idlis from the mould  so that they come out clean.
  • The idlis are now ready!
  • Enjoy them with sambar and chutney :)

Thursday, 1 October 2015



250 gms lady's finger 
2-3 green chillies
1/2 tsp jeera/cummin
1/2 tsp hing /asafoetida
1/4 tsp haldi /turmeric powder
4-5 tsp oil
Salt to taste


  • Wash the lady's finger and dry them thoroughly with a cloth.
  • Slit them into two.
  • Slit the green chillis
  • Heat oil in a pan.
  • Add the cumin seeds, hing and green chillies.
  • Now add the ladies finger and mix well.
  • Add amchur powder and haldi and mix well. 
  • Cook on high to medium flame stirring in between.
  • When the lady's finger is almost cooked, add salt and mix well.
  • Serve with rotis.

Do not cover the pan while cooking. The lady's finger will become soft and sticky.

Friday, 31 July 2015


This is another variety of chutney pudi: Karnataka Style!


1 cup chana dal / bengal gram dal
1 cup udada dal / black gram dal
1 cup copra / dry coconut grated
1/2 cup curry leaves (optional)
1/2 tsp hing / asafoetida
10-12 red chillies
a small amount of tamarind about a tsp
a small lump of jaggery/gur
salt to taste


  • Dry roast the daals separately on a slow flame till light brown .
  • At this point you will get an aroma of the roasted dal.
  • Keep the tamarind near the flame while you roast the daals so that it becomes dry and crisp and can be easily ground.
  • In about half a tsp of oil fry the hing and red chillies.
  • Fry the curry leaves in about a tsp of oil.
  • Roast the copra separately and keep aside.
  • Mix all the ingredients and grind to a coarse powder on cooling. 
  • Powder the copra separately and then mix with the above mixture and blend well.
  • Store in an air tight container.
  • It stays fresh for almost a month.
  • This can be served with dosas and idlis.

Sunday, 19 July 2015


Need to make a sweet instantly. Here it is! 
This barfi needs no pre planning. All the ingredients are simple and easily available at home all the time. It can be done in 15- 20 mins. Use a small cup for measuring as it can make quite a quantity!
Approx 200 ml of milk can make 10-15 pieces .


measures milk
4 measures sugar
1 measure ghee
1 measure  rava ( preferably chiroti rava or very fine rava)
a few saffron strands for flavouring


  • Soak the saffron in about 2 tbsp of warm milk for 15 -20 mins.
  • Rub the saffron well till it disintegrates in the milk. 
  • Mix all the ingredients in a thick bottomed vessel and cook on a high flame
  • Keep stirring continuously till the mixture leaves the sides of the pan.
  • Switch off the flame and mix for a few secs and pour on a greased plate.
  • To grease a plate, pour a few drops of ghee on the plate and spread it with your fingers.
  • To spread and even out the surface, grease a flat bottomed bowl/katori and tap lightly on the surface to make it smooth.
  • When it cools a bit cut into desired shape with a sharp knife.
  • Separate the pieces when completely cool.
  • Store in an airtight container
  • It can be stored for almost a week.

The end point is a critical step, but even if it goes wrong it can be set right.
  • If you remove from fire before the end point you may not get the desired pieces on cooling but you can set it in a freezer for some time and the pieces can be separated.
  • If you keep it past the end point, the pieces will not be very soft but they wont be hard and unbreakable .
  • The end point can be easily detected in this barfi as the mixture will form a nice ball in the pan when done.
  • Cardamom powder can also be used for flavouring.                                                                                           

Tuesday, 28 April 2015

Bendekayi Hasi / Lady's Finger Raita

This is another variety of mosaru bajji /raita which can be mixed with steamed rice and savoured.
These types of raitas  or mosaru bajjis  can be included regularly in the menu during the summer months to keep the body cool.
It is very simple to make too!
It needs just three actions: CUT, FRY AND MIX !!

1 cup Lady's finger cut into circles
1 cup curd
1 tsp grated coconut (optional)
1/2 green chilli
a pinch of hing /asafoetida
3tsps oil
1/2 tsp rayee / mustard seeds




  • Wash the lady's finger and DRY IT THOROUGHLY WITH A CLOTH.
  • Now cut them into circles
  • In a pan heat oil and add the rayee.
  • Add the lady's finger and fry till they become almost crisp.
  • Meanwhile grind the coconut, green chilli and hing and add it to the curd.
  • Add the fried lady's finger , salt and mix well .
  • Serve with rice.

If the lady's finger is not dry before cutting, it  becomes very sticky and difficult to fry

Sunday, 26 April 2015


This sabzi is very simple to make and can be used as an accompaniment for rotis. It is a dry variety of sabzi, moist but with no gravy.


1 cup yellow pumpkin cubes
3-4 tsp oil
1/4 tsp methi /fenugreek seeds
1/2 tsp rayee/ mustard seeds
2-3 red chillies
a pinch of hing/ asafoetida powder
1/4 tsp haldi/ turmeric powder
1/4 tsp chilli powder
1/4 tsp chat powder
a few curry leaves
salt to taste

  • Heat oil.
  • Add rayee. When it splutters add methi, followed by red chillies , hing and curry leaves.
  • Now add the pumpkin pieces.
  • Mix well and add salt and cover with lid and allow to cook. 
  • Sprikle a little water and allow to cook.
  • Add haldi, red chilli powder and chat masala.
  • Mix well for a  minute or two.
  • Serve hot with rotis.

Wednesday, 22 April 2015


Mosaru bajji or Hashi is a main course dish made of a mixture of curd and vegetable, either raw or cooked.
 The Hashi or Raita of Karnataka is one of the main dishes served in a meal. It is different from the raita of North India as it is not an accompaniment to a dish like pulao or fried rice but a main dish which is mixed with steamed rice and eaten after eating sambar and rice in a typical daily meal.
A typical household meal of North Kanara district in karnataka consists of Anna(steamed rice), Huli (sambar), Palle (cooked vegetables), Gojju(chutney), Hashi and Tambuli ( a thin cold soup of curd with spices).
On special occasions like festivals and marriages the meal becomes more elaborate with kosambri (salads) , chitranna( spiced rice),happala, sandige sweets and payasa.(  sweet porridge)

I would like to mention here that the women of this region are very innovative and can cook up a Gojju, Hashi or Tumbuli from any vegetable , vegetable peel or leaves of plants which are grown in their Tota (farm ) and keep you guessing what its made of. :)

Here I have used Green pumpkin for making the raita.


1 cup chopped pumpkin
2tsp fresh grated coconut
1/4 tsp mustard seeds
1/2 green chilli
a pinch of hing/asafoetida
1 cup fresh curd/yogurt


  • Boil the pumpkin till soft and set aside to cool.

  • Grind together coconut, mustard, hing and green chilli to a fine paste.

  • Add the cooked pumpkin and blend coarsely.
  •  Mix beaten curd to the pumpkin mixture.
  • Heat a teaspoon of oil  and add mustard, udad dal and dry red chillies pieces, a pinch of hing and temper the raita.

  • The pumpkin can also be finely chopped or grated and cooked and mixed without grinding.                                                                                                                                                                                       


Wednesday, 15 April 2015


This is a dry variety of sabji very simple and quick to make.


1 medium sized raw banana
2-3 green chillies 
2-3 cloves garlic crushed
1/2 tsp mustard
1/4 tsp udad dal /black gram daal
a few curry leaves
3-4 tsp oil
salt to taste


  • Peel the raw banana and cut into round thin pieces.
  • Heat oil in a thick bottomed pan.
  • Add mustard followed by udad daal, green chillies, crushed garlic and curry leaves.
  • Now add the banana,sprinkle salt ,cover and cook till the bananas become soft.

About Me

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.