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.                                                                                           

About Me

My photo
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.