Wednesday, April 30, 2014


Tried this green grapes chutney for a change and it was tangy ,spicy and tasty!


  • Green grapes - 500 gms
  • Dry red chillies - about 10 to 12
  • Fenugreek(menthya) seeds - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Tomato paste - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Salt to taste
  • Oil - 3 tsp


  • Dry roast red chillies,fenugreek and asafoetida and grind them in to fine powder.
  • Now take a deep bottomed pan and add in the oil.
  • Once hot add in the mustard seeds,once they sputter add in the whole green grapes and saute well until the grapes pop out and reduce in size.(this will take about 10 minutes)
  • Add the tomato paste and mix well.
  • Now add in the ground mixture and salt and mix well.saute for few minutes on low flame.
  • Switch off and enjoy with hot rice or chapathis!


Pesarattu is an Andhra speciality!.It is made with whole green moong dal and its very healthy.It is typically served with spicy ginger chutney.
NOTE:Pesarattu is mostly served with a filling of rava upma also called as "MLA Pesarattu". You can add a mound to the centre of the dosa(like aloo filling used for masala dosa) for some variety:)

  • 1 cup whole green moong dal soaked
  • 1/4 cup of raw rice
  • Ginger 1 inch piece
  • Few sprigs of coriander leaves
  • Green chillies -  3 to 4 
  • Peppercorns - few
  • 2 tbsp of oil, for drizzling on dosa while cooking
  • 1/4 cup of minced onions for garnish (optional)


  • First Soak the moong dal and rice together for at least 4 hours .
  • Grind together with rest of the ingredients and some salt + water
  • Heat a tawa and spread one ladle-full of batter into a dosa.

  • Spread it thinner for a crisper version or thicker for a soft version depending on your taste. Drizzle with some oil and spread the minced onions on top (optional).
  • When both sides are cooked, remove from tawa and serve hot with spicy andhra ginger chutney.

Note:Link to Rava upma can be found at..

Friday, April 25, 2014


People from Bangalore love this Iyengar bakery style honey is simply irresistible:) Tried making it and it tasted something similar:)
  • All purpose flour -2 cups
  • Baking powder-1 Tbsp
  • Ripe Bananas -2
  • Unsalted butter - 1 cup
  • Sugar -1 cup
  • Milk-4 Tbsp
  • Vanilla essence -1 tsp
For the syrup:
  • Water -1 cup
  • Honey- 1 cup
  • coconut powder -1 cup
  • Freshly squeezed orange juice - 1/4 cup
  • cardamom powder -1/2 tsp
  • a pinch of red food color (optional)
  • Preheat oven to 180 deg celcius.
  • Take a mixing bowl. Add 2 cups of all purpose flour and baking powder and mix well.
  • Now add in the melted butter and beat well.
  • Take a blender and blend the ripe bananas, sugar and milk together.
  • Now add in the blended liquid to the mixing bowl and mix well to get a nice batter without lumps.
  • Now transfer the contents to a greased baking tray and bake for about 40 to 50 minutes (mine took about 45 mins..chk with a fork if it is baked well)
  • Remove from heat and let the cake cool for about 20 minutes.
  • Now take a pan (on medium flame) add all the ingredients for the SYRUP except the cardamom and boil for about 10 minutes.  Turn off the stove and add the cardamom powder, let cool.
  • Now pour the warm syrup on the cake and let it sit for about an hour before serving!
  • Enjoy!

Sunday, April 13, 2014


Mysore pak is a sweet which originated in mysore , Karnataka.  It is made by using generous amounts of ghee (clarified butter), sugar and gram flour.

  • Water -  1/2Cup
  • Gram Flour -  1.5Cups
  • Ghee -  2Cups
  • Sugar - 2Cups
  • Mix besan gram flour with 3 tsp of hot ghee and sieve.
  • Take sugar in thick bottomed pan.
  • Add water and let it boil to form sugar syrup till it reaches soft ball stage (when the sugar syrup starts boiling a nd frothing, take a water cup and drop little sugar syrup to it, if it turns to a soft ball and sinks to the bottom, your sugar syrup is ready!)
  • Melt the ghee in a bowl.(make sure it should be really hot)
  • Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.
  • Then keep adding the hot ghee to the flour little by little, stirring continuously
  • Cook till the mixture becomes frothy and ghee separates.
  • Spread out on a greased plate. Cut into squares when firm.

Friday, April 11, 2014


Chow Chow Bhath is a breakfast special from Namma Bengaluru. Chow Chow Bhath consists of Kesari Bath (Halwa) and Khara Bhath (or Upma), where the main  for preparing these two dishes is semolina.  'Kesari' is nothing but saffron. The word 'Khara' refers to the spicy savory. These two form a heavenly combination together..hence the name chow chow bhaath:)


  • Semolina/fine sooji/rava - 1 cup 
  • Sugar - 1 cup 
  • Saffron or kesari - few strands soaked in little milk
  • Cashew nuts - around 10 halved
  • Cardamom powder - 1/2 tsp.
  • Clarified butter/Ghee - 1 cup(can also use less..but this gives the taste )
  • Water -3 cups 

  • Take a frying pan, add ghee or clarified butter keeping the flame very low. Once it becomes hot, add cashew nuts broken into pieces and fry till very light golden brown.
  • Now add in the semolina and fry until you smell a nice aroma . 
  • Now add in the sugar and mix well.(make sure the flame is still in low/medium)
  • Now  add hot water and mix well and bring it to boil.(you can also use milk).Adding water at this point helps in no lumps being formed.
  •  At the same time just add a pinch of saffron (soaked in little milk) and cardamom powder.
  • Allow the mixture to cook for a while until it starts to absorb all the water and ghee separates.
  • Switch off and serve while hot!

  • Semolina/sooji/rava - 1 cup (use coarse rava or upma rava)
  • Potato - 1
  • Carrots- 1
  • Peas- 1/2 cup
  • Onions - 1
  • Tomatoes - 1
  • Green chillies - 5-6
  • Curry leaves - 2 tbsp.
  • Mustard seeds - 1 tbsp.
  • Bengal gram/channa dal - 1 tbsp.
  • Black gram/urad dal - 1 tbsp.
  • Chopped ginger - 1 tsp.
  • Coriander leaves - handful
  • Oil - 2 to 3 tbsp.
  • Salt to taste
  • Water - 2 and half cup
  • Dry roast the semolina in a deep frying pan  and keep it aside.
  • Now in the same pan add 1 Tbsp oil and add mustard seeds. Once this splutters, add black gram and bengal gram, and allow this to change its colour to light brown.
  •  Now add curry leaves, followed by green chillies, chopped ginger, tomatoes and then onions and finally carrots,potatoes and green peas.
  • Fry all these together well keeping the flame low to medium.
  • Once the above mixture is cooked well, add boiling water (the water should be really hot) and add salt, as well as coriander leaves. 
  • Once the water starts boiling , slowly add sooji into this and cook until it becomes thick.Make sure you stir continuously while adding sooji ..otherwise lumps will be formed.
  • Mix well and allow it to simmer for a few minutes by closing a lid.Switch off.Now the upma is ready to be served hot!Enjoy!




Kodbale is a perfect tea time snack and can be stored for a long time!Try this recipe and enjoy snacking:) Ingredients ½ cup...