Tuesday, 27 October 2015

Moolangi Phodis

Moolangi Phodis - Jyoti Nayak Kamath

Soak 1/2 cup rice for 3 hours,grind it to a smooth paste with 2 teaspoon of coriander seeds,salt and 3 teaspoon of chilly powder.then cut mooli into this round slices,dip into the batter and deep fry,this batter can be used for raw jackfruit,kantola and also goint.

Onion Peanut Usli

Onion Peanut Usli - Vidya Nayak

Medium sized onions...2
Green chillies...3
Curry leaves
Coriander powder 1tsp
Haldi 1/2tsp
Hing a pinch
Mustard seeds.....
grated coconut 1 tbsp.

Soak peanuts overnight...wash....cook it in fresh water till it becomes soft ( 1 whistle.....15 minutes on low flame)
Heat oil add musterd seeds....green chillies....curry leaves...chopped onions ...fry till onions becomes transferent ...add haldi...coriander pd...hing....peanuts....salt...coconut....add little water nd cook for 5 minutes.....

Sunday, 18 October 2015

Milk Powder Coconut Burfi

Milk Powder Coconut Burfi - Sarita Bhat

Cold Coffee Iced Tea

Oranged Iced Tea

Mirchi Ka Salan

Paneer Saute

Paneer Saute - Vidya Nayak Shenoy

Marinate paneer cubes with ginger + garlic + green chilli paste, salt and kitchen king masala ( or garam masala ).for 1/2 hr.. Cut onions into cubes n separate the layers, cut capsicum into cubes.. heat 1 tbsp oil n fry the onions layers first ( as I had lil spring onions mixed that too )..now when slightly pink add capsicum cubes sprinkle lil salt and cover n cook for a while..add the marinated masala ( which would have left a lil water by now ).. add in the paneer cubes and on slow fire cover n cook till done...

Mint Veg Pulao

Mango Sagoo

Mango Sagoo - Vidya Pai

Soak Sabudana (Sago) in water for 15 mins. Cook till translucent. Allow it to cool. Blend mangoes, milk and sugar and make a puree and add this to the cooked sago. Serve chilled. Garnish with finely cut mangoes.

Patta Gobhi Parotha

Patta Gobhi Parotha - Swapnil Sudhir Kashikar

in a deep frying pan add little ghee, shah jeera, chopped pattagobhi, spring onions, green coriander, roasted crushed peanuts, garam masala, salt to taste. saute well on low flame for 10mins. keep it aside.

Knead a medium soft dough of roasted aata adding some salt to it...make two regular chapati as thin as possible.. place and spread the mixture on one chapati leaving the corners free... place another chapati on it.. press gently.. fry it on both sides.. there you go.. done

Keerlu ani Dali ghalnu Ambata

Keerlu ani Dali ghalnu Ambata - Anu Nayak

Cook kirlu(Bamboo Shoots),green chillies and thur dal in the presure cooker till done.
Make a masala out of coconut,roasted red chillies and tamarind to a smooth paste.
Add the masala to the cooked dal n kirlu along with salt and a small piece of jaggery...give a good boil.
Season the curry with mustard and curry leaves.

Moongdal Sharbat

Moongdal Sharbat - Anu Nayak

Dry roast moongdal on low flame till you get good aroma.
When the dal cools down ground it to a fine powder along with cardamom
add enough water along with jaggery to the ground powder,till you get sharbat
consistency.Enjoy the healthy cooler.

Paneer Masala

Paneer Masala - Alka Shenoy

Marinate paneer with chilly pd,turmeric pd ,garam masala pd n curds and keep for 1/2 an hr
Grind onion ,tomato ,ginger garlic n cashew nuts(5 to 6)to a paste
Pick the paneer n fry till brown
Fry the masala in ghee,then add the remaining curd mixture
When it is done add the paneer and little kasoori methi bring to boil
Garnish with coriander leaves.. Ready to eat

Moong dal And Suji Idlis

Moong dal And Suji Idlis - Vidya Nayak

In the mixer grind 1cup soaked moongdal to smooth batter....keep it aside for 2hrs.
To 1cup suji add greenchillis....salt...a pinch soda and water mix well ...
keep for 2-3 minutes to set....add this to moongdal batter......make it to normal idli batter consistency.
Grease idli moulds pour the battert and steam for 15 minutes (u can add poha for softness)

2nd method using only moong dal
Add green peas....carrots...coriander leaves crushed greenchillies nd ginger to moong dal batter ....steam

Thursday, 15 October 2015

Milk Masala Powder

Oats Uttappam

Oats Uttappam - Laxmi Bhandary

For batter
1cup quaker (100 gm) oats,1/2 cup semolina (soji) 1/2 tsp baking soda, salt to taste and 1 cup water

For toppings :
grated carrots, chopped onions, chopped green chillies, chopped coriander n curry leaves.

mix all the ingredients to get thick pouring consistency. Keep batter aside for 1/2 an hour.And then pour 1 ladle on non stick pan.Spread slightly thick and sprinkles toppings.Press lightly with a spoon to set.Cook till both sides are crisp and golden.

Masoor Dal Mussallam

Vietnemese veg Rice Rolls

Vietnemese veg Rice Rolls - Sarita Bhat

Onion Chutney

Onion Chutney - Vidya Nayak

1 cup grated coconut ...2 green chillies....1/4 tsp tamarind paste.....2tsp coriander seeds....salt. grind together dry ....add finely chopped onions...add little coconut oil ( i added olive oil.....as oil also banned item in the suger..salt...ghee...butter list for me.

Lemon Rind Pickle

Lemon Rind Pickle - Vidya Pai

Lemon 12 nos
Salt Half cup
Chilli powder half cup
Turmeric powder 1 tsp
Mustard seed for seasoning 1 tsp
Fenugreek powder 1.5 tsp
Asafoetida 1 tsp
Gingelly oil 250 gms

Wash the lemon and dry it completely.cut small pieces of it and remove the seeds completely.Add salt ,turmeric powder and boil the lemons till they are soft. Then grind the lemon to a coarse paste.Take a kadai add the gingelly oil ,add mustard seeds and asafoetida, and when it splutters add the ground paste and stillwell.Now add the chilli powder 2 tablspoon jaggery pow and keep stirring in a medium flame.Oil will start coming out of the pickle and the colour will slightly change to a dark red.Now switch off the stove and add fenugreek powder and mix well. Store in a container after the pickle cools completely.

Instant Oats Appo

Instant Oats Appo - Namitha Praveen Kamath  

Ingredients :
Instant Oats- 1 cup (I used Quaker oats)
Rice Flour- 2 Tbsp
Semolina - 2 Tbsp
Yogurt - 1/2 cup (try using fresh one, or else appos will taste sour)
Baking Soda- a pinch
Grated carrot- 1
Green peas boiled n crushed - 1 Tbsp
Ginger chopped- 1 inch
Curry leaves (roughly chopped) - Few
Green chillies chopped - 1
Coriander leaves chopped - 1 Tbsp
Salt to taste
Oil for greasing the pan

Method :
Mix all the ingredients together and make a thick batter. ( consistency of the batter should be thick but of pouring consistency) Adjust the consistency using water.
Let the batter rest for 5-7 minutes.
Now heat appo pan and grease with oil. then put the batter in each moulds, cook covered in medium flame..
When one side is cooked, flip it using fork or spoon n fry until it gets uniform color throughout..
Remove from the pan n serve with ginger chutney or Coriander mint chutney.. Or even tastes good as it is..
Healthy appos ready..

Tuesday, 13 October 2015


PUNJABI SUKHI DAAL - Vidya Nayak Shenoy

Wash n soak Chana daal for 1 hr n pressure cook.. Heat oil n fry cloves , cinnamon n bayleaf.. add chopped onions n fry till light brown , add tomatoes n fry.. now add cumin + coriander pd, turmeric pd..Kashmiri red chilli pd.. n saute add the cooked daal , salt n a pinch of sugar n cook for a while .. garnish with coriander leaves..


Eggless Banana Cake

Eggless Banana Cake - Vidya Nayak

2 cups of flour
1.5 tsp baking soda
1.5 tsp salt
1 cup sugar
1/4 cup oil
4 mashed bananas(short)
1/4 cup water
1 tsp vanilla essence

mix all n beat to smooth mxture.. keep aside for 1 hr.
grease pan.. pre heat for 350°f
bake for 30 to 40 mins..

Saboodana Khichdi

Saboodana Khichdi - Prasad Naik

Soak saboodana overnight with moderate water, where all water gets soaked by Saboodana next morning. Add Shengdana Kuut (coarse Grounded Roasted Ground Nut) with fine chopped Dhaniya Patti and Salt. Cut potato small cubes and keep aside.
Take nonstick Kadhai, add 2 tbsp of oil. Add 1tsp of Jeera, Kadipatta and Chopped Green Chillis. Add mixture of Saboodana and Potato cubes keep tossing till Saboodana and Potato cubes are cooked. No water to be added. Khichadi ready to eat. Normally Maharashtrians prefer this for fasting with Curd.😃

Mixed Fruit And Nut Cake

Mixed Fruit And Nut Cake - Sandhya Puranik

Traditional Bangdyache Tepla Ambat

Traditional Bangdyache Tepla Ambat  -  Riya Nayak

Paste-2 cups coconut,
15 red chillies,
1 table spoon tamarind,
half tea spoon haldi powder grind very finely..

marinate 6 bangda fish with salt & keep aside for 1 hour.

Gravy -
Take a pan,but the paste into it ,then add water to give it medium consistency, then crush 10-12 tepal & add to gravy..let it to simmer,now add marinated bangda into gravy after cooking it for 5 mins ,put half haldipan into gravy & cook for 5 mins more,lastly pour 2 tsp fresh coconut oil & put d lid of pan for 2mins..The gravy is ready to serve with steamed rice & fried fish..

Rum n Raisin Cake

Monday, 12 October 2015

Pudina Dhaniawale Aloo Katli

Pudina Dhaniawale Aloo Katli - Tanushree Aich
Thoroughly rinse the skin of medium round potatoes to take of all mud n dirt
Now cut the potato with the skin in roundels not too thick or too thin ( u may choose to skin the potato & cut too but keeping the skin on prevents breakage & helps the potatoes to retain shape during stirring )
If the potato is huge cut the roundels into semi circles like i have.
Smear turmeric pwdr & salt on the potatoes
In a deep kadhai take some oil, drop in the potatoes & shallow fry till lightly browned n cooked
Since the potatoes are sliced it doesnt take too long
Drain on a kitchen towel, keep aside
In the same wok add a little more oil, add cumin seeds
Once they splutter add a pinch asafetida
Add in some ginger green chilly paste, saute till rawness goes
Now add in roughly chopped mint & coriander leaves more of coriander & less mint (mint has a strong flavour so little will suffice)
When they wilt add the potatoes, give a quick stir
Add in spice pwdrs - kashmiri chilly, cumin-coriander pwdrs
Adjust salt , stir well & sprinkle some water with hands so that the masalas coat the potatoes well
Cook covered for a min, lastly sprinkle some lime juice or amchur powder & switch off flame
Enjoy hot with rotis or rice

Goli Baje

Goli Baje - Shyamala Shenoy

Recipe :
Take 1/4 cup buttermilk, add 1/2 tsp salt , 1 tsp sugar, 1/2 tsp baking soda. .Mix well till the sugar dissolves..Sieve 1 cup maida n 1 tbspn besan..Chopp 2 -3 greenchillis, n 1/2 inch ginger.. Mix all the ingredients together by adding lil water.. The batter consistency should b of thick cream, so take care while adding water..Keep aside for 1 hour.. Heat oil, take 1 tsp of batter in ur hands , put them in hot oil. fry till it bcms golden brown.. Serve with coconut chutney

Red Velvet Cake


Burji Stuffed Chilli Boats

Burji Stuffed Chilli Boats - Preethi Prasad



Curd – 500 ml
Water - 1/2 cup
Garlic - 2 cloves
Ginger – 1/2 '' piece
Green Chilly – 1, chopped
Fenugreek Seeds – 1/4 tsp
Turmeric powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Salt - to taste

For Tempering
Coconut Oil - 1 tsp
Mustard – 1/2 tsp
Dry Red Chilli - 1
Split Urad Dal – 1/2 tsp
Curry Leaves - 1 sprig


In a large bowl add curd along with turmeric, chilli powder and water. Blend well and keep aside.

Dry roast the fenugreek seeds until slightly brown and the aroma arises. Powder it and keep aside.

Roughly chop ginger and crush it along with garlic using a mortar and pestle.

Pour the curd mixture into a deep pan or kadai. Keep it on a very slow flame and keep stirring.

Add salt, chopped green chilli, fenugreek powder and the crushed ginger garlic.

Make sure you keep stirring till the mixture is just warm. DO NOT BOIL. Take off the flame.

In a small pan, heat coconut oil and add the mustard seeds, urad dal and sauté for a minute. Now, add dry red chilli and curry leaves. Remove from fire and pour it in the curry. Mix well and serve with plain rice and papad.

Mushroom Ghee Roast

Corn Dip

Corn Dip - Vidya Pai

Boil 1 cup of tinned corn in 1 glass off water along with small onions 8 and half yellow capsicum with a spoon of garam masala, add 1/2 cup milk, boil nicely ,cool and blend with salt & 4 spoons of fresh cream

Rawa Murukku/Chakkli

Rawa Murukku/Chakkli  - Ananya Ashwin Pai

Rawa : 1cup
Rice flour: 2cup
Water: 2cups (for cooking rawa)
Salt as per taste
White sesame seeds: 1tbsp
Zeera; 1/2 tbsp or lil more
Chilli powder; oprtional
Turmeric powder: 1/2 tbsp
Asafotita: 1/4tbsp
Water for mixing (as required)
Oil for frying

In a pan take 2cups of water and then bring to boil. As it starts to boil add 1cup of rawa and keep stiring. Once it gets to upma consisitency turn off the flame and take it in a big bowl. Let it cool for awhile and then add termeric powder, zeera, chilli powder, sesame seeds, salt as per taste, asafotita, rice flour and by adding water as required mix well and make a dough. Once you get a proper dough. Now with the help of presser, give them shape and then deep fry them it hot oil. Continue the same with rest of the dough. Once they are light brown in colour, take them out in a kitchen towel and then let it to cool. Store them in air tight container and enjoy murukku with a cup of tea/ coffee. A good homemade snacks to give kids in tiffin box too..

Methi Malai paneer.

Methi Malai paneer - Roopa Bhandary

Recipe :
Ingredients :
Paneer : 200 grms - Cut into 1" pieces & fry in little oil till golden..... Onions 2 -chopped finely, ginger garlic paste - 1 tsp, Turmeric pdr - 1/4 tsp, chilli pdr - 1/2 tsp, Garam masala pdr - 1/2 tsp..... GRIND TO PASTE : cashew nuts - 5 -6, Tomato-1 small, Green chilli - 1-2 ..With enough milk.... Kasoori methi - 2 tb sp (soak in lukewarm water & wash it)

Method :
1. Heat 2 tbsp refined oil in a pan , put chopped onions & fry till golden brown..
2. then add ginger garlic paste & all the pdrs & fry again till raw smell goes...
3. add Ground paste & kasuri methi, Salt to taste & enough water to make thick gravy.... & bring to a boil ....lastly add paneer & again boil for sometime....

Sugarfree Sagoo Avocado Pudding

Sugarfree Sagoo Avocado Pudding - Vidya Pai

Make a thick kheer using sago, milk n sugar. Cool. Pour in serving bowls of your choice. Refrigerate for setting. Once it sets, puree avocado / papaya with little sugar. Add milk for avocado. No need of adding milk for papaya. Pour it on the set sago kheer. Allow it to set in refrigerator. Your sago-avocado/papaya pudding is ready to be served once it sets. Serve chilled.

Sukkale Sungat Maharashtrian Style

Sukkale Sungat Maharashtrian Style - Nutan Shenoy-Kini

Sort the dried shrimp. U may find baby crabs n other fish while sorting. 
Pour the shrimps in a colander n wash it under running water. 
Dry for 3-4 hours. Slice a kg of onions for 1/4 kg dried shrimps. 
Crush cloves of a whole garlic. Saute both together in oil till onions are brown. Add turmeric powder n Malvani masala. Add the shrimps. Mix well. 
Cover n cook fr some time. Uncover, add salt to taste. Mix well. 
Fry uncovered till it is devoid of moisture, on low flame. 
Add a few kokum petals. Fry well.Your sukkat chi chutney is chutney. 
You can have it with simple dal chawal or with rice roti n tomato cha saar made in Maharashtrian style.

Malabar Fish Curry

Papaya Smoothie

Papaya Smoothie - Nutan Shenoy-Kini

1½ cups Ripe Papaya, peeled, seeded and chopped
1/2 Frozen Banana, sliced
1 cup Low Fat Milk
1/2 cup Organic Yogurt (Plain or Vanilla)
3 teaspoons Sugar
1/2 cup Crushed Ice
Blend papaya, banana, milk, yogurt, sugar and crushed ice in a blender or food processor until smooth puree.
Check thickness of the slushy drink. If required, add additional milk to reduce the thickness and blend again for 15 seconds.
Pour it in chilled serving glasses and serve.

Andhra Rasam

Andhra Rasam - Roopa Bhandary

Pressure cook 1/4 cup toor dal, 2 tomatoes chopped , & 1/2 tsp turmeric pdr with 3 cups water for 4 -5 whistles....open the lid & transfer into a vessel & blend a little....Dry roast 2 tsp cumin seeds &1/2 tsp pepper & crush with 5 garlic cloves.....Add this to cooked dal with 2 tsp tamarind pulp & salt to taste....&boil for 2-3 minutes.....Then temper with mustard & curry leaves...Garnish with chopped coriander leaves.....

Instant Ragi Duddali

Instant Ragi Duddali - Vidya Nayak

Take 2 cups coconut milk add 1cup jaggery powder..Mix both and cook till the jaggery melts completely....
add 1cup ragi flour mix well and see that lumps are not formed.Mis continuously in low flame.
When the regi mixture starts leaving the sides of the pan and the mixture getting thicken add 2 tsp ghee along with 1/2 tsp cardamom powder.Mix well and transfer the mixture to a greased plate.Spread evenly ..when it cools,cut it in desired shapes and serve.

Eggless Oatmeal choco brownie

Eggless Oatmeal choco brownie - Namitha Praveen Kamath

Ingredients :
Powdered Oats - ¼ cup
Whole Wheat flour - ¼ cup
Powdered Sugar - ¾ cup
Cocoa powder - 5 tbsp (I used 2 tbsp instant chocolate horlicks powder, since I had only 3 tbsp of cocoa powder , n reduced sugar to ½ cup)
Apples, chopped - 2 nos
Low fat yogurt - ¼ cup(at room temperature)
Baking powder - 1 tsp
Vanilla extract - ½ tsp
Cinnamon power - a pinch
Walnuts chopped - ¼ cup

Method :
Pre heat oven at 180°C.
Pressure cook apples to 1 whistle with ¼ cup water. Cool n puree it.
Sift oats, whole wheat flour, baking powder, cinnamon n cocoa powder in a bowl.,
In another bowl, whisk the yogurt, add apple puree, sugar and vanilla extract.. Mix well..
Now add sifted flour n Walnuts to d yogurt mixture n mix well.. Batter should be thick.. Shouldn't be runny..
Line a baking tin with butter n flour. Add the batter to it. Garnish with Walnuts.
Bake for 30-35 mins at 180°C.
Brownie ready..

Green peas, Potato& Cauliflower Vagu.

Green peas, Potato& Cauliflower Vagu.

1/2 kg fresh or frozen green peas,
3 potatoes cut into 1/2 inch cubes,
1 tomato cut into small pieces, cauliflower cut into florettes .....
Pressure cook peas & potatoes for 1 whistle,
boil cauliflower seperately in a vessel till color changes.....
mix all the cooked veggies & keep aside.....
For Masala. ...
fry 15 badgi chillies , 1
0 ramnad chilies & 1& 1/2 tbsp coriander seeds in little oil...then Grind with 2 tbsp coconut gratings to a smooth paste.....
add this masala, salt & tomatoes to the veggies & bring to boil....
garnish with chopped coriander leaves....

Paneer 65

Paneer 65 - Roopa Bhandary

400gms paneer
6 tsp oil
3 red chillies
some curry leaves
2 tsp ginger garlic paste
3 tsp red chilli powder
2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp pepper powder
1/2 cup curd
1 tsp soya sauce
Salt to taste
3 tsp corn flour mixed in 1/2 cup water

Wash and cut paneer into cubes..Heat 2 tbsp ghee in a pan& fry the paneer till golden....In a pan heat oil n saute red chillies and curry leaves( Reserve some red chillies and curry leaves for garnishing) Add ginger garlic paste and fry for 3 minutes ..Put all the masala powders ,fry for 2 minutes and immediately put curds and mix...Add soya sauce,salt to taste...Put cooked paneer cubes with 1/4 cup water...Cook with a covered lid...Add corn flour slurry and boil it for 5 minutes....Garnish with fried red chillies and curry leaves...Serve hot with any rice or rotis..
Recipe Credit:Nandini Kini

Wednesday, 7 October 2015

Chana Masala

CHANA MASALA - Anuradha Mudalagiri Kamath

1 tsp coriander
1/2tsp jeera
1 tsp khus khus,
1" cinnamon piece
5-6 cloves
2 maratha moggu,
2 cardamom
7-8 red chillies


Fry all the ingredients in ghee and powder it.. keep it aside
little grated coconut,7-8 garlic cloves,Coriander leaves a small catch
grind all the above ingredients to a fine paste along with ground masala powder.
In a kadai add ghee then add 2-3onions sliced,fry well then add the ground masala along with 1 bay leaf,salt and boiled 1/4kg kabuli chana and give a good boil..lastly add 1/2 cup coconut milk with juice of a lemon and give a boil.Tasty chana masala is ready to be served with rice or phulka.