Monday, September 12, 2016

Pepper n' Jeera Rasam

Pepper n' Jeera Rasam- Is a very good as a digestive n light on the tummy along with hot rice and a dash of ghee. This is non spicy but flavorful rasam. Can be had like soup as well. Rich source of protein as well as its made of toor dal.


  • Toor Dal - 1 cup [appx. 50gms]
  • Tomato - 1-2
  • Jeera - 1 tbsp
  • Pepper - 15-20 [as per requirement]
  • Hing - generous pinch [mix little water with the hing paste]
  • Tamarind - watery pulp [little]
  • Mustard - for tempering
  • Ghee - 1-2 tsp for tempering
  • Turmeric - 1/2 tsp
  • Curry Leaves - 1-2 sprigs
  • Salt - as per taste

How to prepare:
  • Pressure cook toor dal till it is completely mushy. Mash it well till smooth.
  • Add adequate water and turmeric to the mashed dal. Let it boil.
  • Add chopped tomatoes, tamarind pulp and hing water. Simmer it.
  • Simultaneously, take a skillet and prepare the tempering which is vital for this dish.
  • Using a mortar and pestle hand crush the jeera and pepper. It should be very coarse.
  • In a hot skillet add ghee. Add mustard and let it crackle. To this add the jeera n pepper mix. Fry for a minute. 
  • Add salt to the boiling dal.
  • Finish the dish by adding the tempering and giving it one last boil.
  • Serve hot.

Friday, September 2, 2016

Nippat / Nippattu

Nippat or Nippattu is an age old recipe passed on by grandmothers n mothers.. crisp crunchy and a quick to make savory item made of rice flour. This dish doesn't need a whole lot preparations! Its made of ingredients which are commonly used in our kitchens. Nippat is made during festivals like Krishna Janmashtami / Diwali and other festivals. It can be made in a jiffy and a perfect tea/coffee partner.

To make approximately around 30-40 nippats [depends on the size.. smaller the size more in number]


  • Rice flour [500 gms]
  • Chiroti Rava or Fine Semolina [2 tbsp]
  • Ground Nuts - 50gms
  • Fried Gram - 30gms
  • Dry Copra [Finely Chopped to small bits] - 1 cup
  • Curry Leaves [dried and finely chopped, optional]
  • Red Chilli Powder - 3-4 spoons [can vary with requirement] 
  • Hing/Asafoetida - a generous pinch [if its a paste] or 1-2 tsp [if powdered]
  • White Til - 1 tbsp
  • Ghee / Clarified Butter 2 teaspoon for mixing
  • Salt to taste
  • Hot Oil - for deep frying [out of which 1-2 tbsp while mixing the dough]
How to prepare:
  • In a mixer jar, add raw ground nuts and fried gram and run it for just 2-3 seconds! Yes.. not more than that as we don't want a fine powder. Coarse mix is good to go. Set aside.
  • Heat a kadai or wok and heat oil for deep frying.
  • Take a large mixing bowl. Add the rice flour, chiroti rava, ground nut and fried gram's coarse mixture, fine bits of dry copra, dry curry leaves [optional], red chilli powder, hing, white til, ghee, salt and give it a good mix by hand. 
  • To this add heated oil about 1-2 tbsp and carefully mix. Add water occasionally  to bind the ingredients together. The dough will come together and looks and feels like chapathi atta. 
  • Take about a lemon sized ball of the dough and pat it on a parchment/butter paper or any non stick sheet. It should be even and about the size of a bangle.
  • Meanwhile the oil should be hot and ready to fry the nippat. Reduce the flame to medium low Carefully pick the dough from the sheet and slide it inside the kadai.
  • You can fry about 3-4 nippats in one go and this has to be done in low heat as it has to cook through. The colour should be golden brown and thats when its crisp.
  • Take it out on a kitchen towel and drain out the excess oil. Let it cool. [honestly... who has the patience to wait that long!! i pounce on it right away!! yummmm ;)]
  • This can be stored in air tight containers for about 10 days. Enjoy this yummilicious snack rfect for tea/coffee accompaniment.


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