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Showing posts from June, 2011


Aloo Palak and Peas tikkis or cutlets are very nutritious and a sure hit with kids too!! Potatoes have potassium and a large amount of carbohydrates and fibers.. spinach n peas has lots of iron and vitamins..It is a hearty snack and goes great with coffee/tea as well! INGREDIENTS: 2 Medium sized Potatoes 1 small bunch of spinach or palak 1/2 cup green peas [fresh/frozen] Freshly chopped coriander Green Chillies - 2 to 3 in No. Coriander powder - 1 to 2 tsp Jeera or Cumin Powder - 1tsp Chat masala - 1 tsp Red chilli powder / paprika - as per taste Black Salt or Sendha Namak [Optional] Processed Cheese - 2 Triangles [Optional] Salt to taste Bread Crumbs / Fine Sooji Cashew for decoration HOW TO MAKE: Boil, Peel and grate the potatoes and keep it aside. Blanch the spinach in hot water for a min max. Cool it under running water. Dry it and chop fine. Add chopped spinach, coarsely mashed peas, fresh coriander, chillies finely chopped, break the cheese into the


Surprised by the name of the dish! ?? ! Well Ragi mudde literally translates to a ball made of millet flour. It is a very popular and a staple diet for the people of rural Karnataka. It forms the lunch of every farmer in the village. Ragi is rich with protein and is always considered stomach filling! The dish was brought to the national stage when Indian Prime Minister Deve Gowda brought chefs from Karnataka to the capital to cook this food for him!  So go ahead and enjoy this rural delicacy!! INGREDIENTS: 2 cups of water 1 cup of Ragi flour 1 tsp salt 1/2 tsp oil HOW TO MAKE: Take a saucepan and add water to it. Add salt and oil to it. Before switching on the stove,add 2 tsp of ragi flour to the cold water and blend it well in to a paste. Now switch on the stove and bring the water mixture to boil. When it is boiling well,add 1 cup ragi flour and stir well by using a wooden stick/spatula.Stir quickly so that no lumps are formed. Keep mixing well until a mass is fo


ಹುರಳಿಸಾರು (huraLi saaru) Ingredients: 2 cups Hurali/ Horse gram, soaked overnight and pressure cooked. 4 tsp Coriander seeds 1 tsp Jeera 1/2 tsp Black pepper 3-4 Dry red chillies, low spiced A pinch of Asafoetida 3-4 tbsp Grated coconut 1 Onion (big) 1 tsp extracted Tamarind juice or paste 1 tsp Mustard seeds 1-2 tsp Ghee 1-2 strands Curry leaves Salt as per taste HOW TO MAKE: Dry roast coriander seeds, jeera, black pepper, red chillies and Asafoetida well.Do not burn them! Powder all the above ingredients in a mixer grinder without adding any water. To this, add the grated coconut, onion and a cup of cooked Hurali/horse gram ,grind it to a smooth paste using water if required.Keep aside. Now strain the water from the hurali /horse gram.NOTE do not discard the water.Transfer the strained hurali water on to a cooking bowl. Add the masala from bullet 2, to the cooked hurali and boil well. Add water to get the required consistency. Add tamarind paste and salt. Boil


INGREDIENTS: 250g cooked Pasta Penne 2 tbsp Olive Oil(Refined oil/cooking oil can be used if olive oil not available) 2 Onions, finely chopped 2 capsicum, finely chopped 2 Carrots, finely chopped 2 Chopped Tomatoes 4 tsp tomato sauce Spices (use these according to taste for mild-medium spice): 1 tsp Chilli powder 1 tsp Ground Cumin 1/2 tsp Garam masala 1/2 tsp Oregano 1/2 tsp Basil Salt & Black Pepper to taste HOW TO MAKE: In a large saucepan, bring about 6-8 cups of water to boil (or follow the package directions for cooking the pasta). Add a little salt if you want and add the pasta. Boil the pasta until it's almost cooked; should be soft but still a little chewy. Drain and cool the pasta. Heat oil in a saucepan. Add the cumin seeds and fry for a minute. Add the onions and saute on medium heat for 2 minutes. Then add capsicum and carrot with some salt and saute until the vegetables are tender. Add all the spices and fry for 2-3 minutes. Add the drained