Thursday, 30 November 2017

Cabbage Sanna Idlies-Spicy steamed cabbage cakes

This is one of my favourite spicy idli  recipe using cabbage and and after so many trials I have achieved good results.The use of sona masoori rice instead of dosa rice would be the key!!.The batter should be perfectly blended and it should be on the coarser side.These idlies can be enjoyed as a snack too,but beware as the spice levels may take toll of your tummy.Traditionally they were made weaving tiny baskets made of jackfruit leaves and called 'sanna khotto'.The baskets should be carefully weaved with no gaps as it results in loss of moisture in form of dripping.I prefer making idlies over khottos due to availability of leaves and foolproof weaving.Here you go with the instructions below.

Rice(sona masoori)               1cup
Tuvar daal                                 2/3 cup
Red chillies(roasted)             7-8
Tamarind                                   cherry sized(soak in warm water and make pulp)
Salt                                                to taste
Fresh/frozen coconut            1/2 cup or little more
Cabbage Shreddings             1cup
Onion(chopped fine)             1 large
Oil                                                 just to grease the idli plates/moulds
  • Wash and soak rice and daal for atleast 2-3 hours.
  • Take a blending jar add the roasted chillies,salt,coconut and tamarind.
  • Pulse it to make a coarse paste.
  • Add drained rice+daal and blend to form a coarse paste adding little water as required.
  • The texture should be like rava idli batter.
  • Transfer into a mixing bowl.
  • Add cabbage and onion and give a nice stir.
  • Rest it for 30 minutes as both cabbage and onion wilt and also give out some moisture.
  • Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice.
  • Pour a ladleful of batter into the greased plate and steam for 15-20 minutes.
  • Tastes heavenly when served hot drizzled with coconut oil(thats a must) with rice and dali thoy or rasam or even any sarupkaris(refer this blog for variants)

Sunday, 19 November 2017

Eggless Fruit Cake

This is one of the yummiest eggless fruit cake that I ever made.Since most of the ingredients are usually available in the kitchen counter except for condensed milk which is easily available in any supermarket in the neighbourhood.Moreover it calls for only 1/4 cup which means a can of condensed milk results in couple of batches of this recipe(i'm sure one would try out again) .I have tried this couple of times and each time it turned out perfect.I got to know this from a food group that I follow and the credit goes to Ms.Asha R Shenoy whose posts are always awesome!!!.
So here you go with the instructions.
All purpose flour/Maida                1 1/3 cups+1tbsp(for dusting)
Baking powder                                  1tsp
Baking soda                                        1/2tsp
Sugar                                                     1/2 cup
Oil                                                           1/2cup
Condensed Milk                                1/4cup
Milk                                                       1/2cup
Vanilla essence                                 1tsp
Tutti frutti                                          1cup
  • Preheat oven @180 degreesC.
  • Sieve flour,baking soda and baking powder 2-3 times.
  • Prepare a 8 " cake tin by greasing it generously using butter or oil and dust a little flour too.
  • In a small bowl mix tutti frutti with flour mentioned for dusting.
  • In a mixing bowl using a electric blender beat sugar and oil for 2-3 minutes on high.
  • Add condensed milk and beat well.
  • Add vanilla then followed by sifted flour in batches.
  • Gently fold the batter using a spatula and add milk to get the consistency.
  • Finally add tutti frutti and mix well.
  • Pour into the prepared tin and tap the tin a couple of times.
  • Bake  in a pre-heated oven for 35-40 minutes or until the tester comes out clean.

Thursday, 12 October 2017

Karachi Fruit Biscuits

Who does not like to munch cookies and there are a hundred varieties to try out.We had come across Hyderabadi karachi biscuits in stores here that are simply out of the world.It tempted me to try out baking it at home and this is a fantastic recipe of karachi fruit biscuits that i came accross while surfing the net.This was tried out long time back and was lying in my draft folder.I have tried both fruit and nut variety.Will post the nut variety soon!!.The credit goes to cafeGarima and really appreciate for the wonderful recipe with ingredients that are usually available in kitchen pantry.

All purpose flour/Maida                      1 cup+1tbsp
Butter                                                           1/2 cup
Powdered sugar                                      1/2 cup
Tutti Frutti                                                 1/3cup
Cardamom(elaichi) powder               1/2 tsp
Vanilla essence                                        1/2tsp


  • Sift the flour.
  • Let the butter come to room temperature(if refrigerated)
  • In a mixing bowl beat butter and sugar until well combined using a wire whisk or electric beater which is actually faster and less laborious.
  • Add tutti frutti,vanilla and mix using a spatula.
  • Now add sifted flour in batches gently mixing the dough till all flour gets consumed.
  • Gently combine everything but dont knead the dough.
  • Now your cookie dough is ready to shape.
  • Make small balls of even size and slightly flatten else to get the above shape follow the notes below.
  • Place them on a baking tray giving atleast an inch of space between cookies as they tend to expand while baking.
  • Bake in a preheated oven @180 degrees centigrade for 13-15 minutes
  • The cookies will be brown at the bottom but the center will be a little soft which is fine.
  • They get crunchier as they cool down.
  • Store in a jar and consume.


  • As per the original recipe rose extract is used which i have replaced with vanilla as i like the flavour.You can try any flavour of your choice.
  • The shape of the cookies here is square.
  • To get it i have just taken an empty carton of aluminium foil and lined it with a plastic sheet or cling film.
  • Then spread the dough evenly to fit in it.
  • Use hands to evenly spread the dough in the entire carton .
  • Gently fold the plastic sheet and close the carton.
  • Tie the box and refrigerate for 1 hour.
  • Open the plastic wrap and slice the dough into 1 inch thickness.
  • Bake in a preheated oven.

Friday, 6 October 2017

Black beans Spicy Daal/Kaali chawli sarupkari

This is a variety of bean popular in Udupi district.When cooked it gives a blackish colour and also little thick texture to the dish.Locally it is known as Kaali chawli(Konkani) which means black beans.The beans resemble urad/black gram but are slightly bigger in size.So far i have posted sarupkari's of horsegram,green gram,rajma and here is one more addition to the list which is simple to prepare and tasty too!!.This particular sarupkari is made adding jackfruit seeds which definitely enhances the taste.

Black chawli
(black beans)              1/2 cup
Jackfruit seeds             8-10

For tempering:
Garlic flakes                  6-8
Red chillies                    3-4
Oil                                     1tbsp
Other ingredients:
Water                             for pressure cooking(about 2-2.5cups)
salt                                  to taste


  • Soak the beans for 8-10 hours
  • Crush the jackfruit seeds and remove the thin peel
  • Rinse the soaked beans well as it may have sand or mud particles and transfer into a pressure cooker along with the crushed jackfruit seeds.
  • Add about 2-2.5 cups of water and bring it to a boil adding the weight(whistle) to the cooker
  • When the first whistle is about to start turn the flame to sim and cook for 20 minutes(dont count the blowing whistles)
  • After 20 minutes switch off the flame.
  • When the pressure is completely gone transfer the contents into a soup pot(beans should be soft)
  • Add salt to taste and bring to boil.
  • Add water if it is too thick and continue boiling.
  • Crush the garlic flakes and break chillies into 2-3 pieces.
  • Meanwhile prepare the seasoning by heating up oil in a small pan.
  • Add the crushed garlic and roast on medium flame till light golden and now add the broken chillies and roast further til both turn golden
  • Pour this over the boiling beans.
  • Boil another 1-2 minutes
  • Tastes good  with white or brown rice.
Jackfruit seeds are optional as they are seasonal and not available everywhere.

Monday, 25 September 2017

Doodh Paak/Rice Pudding

This is a very simple and tasty dessert that can be prepared in minutes.It can be used as offering during festivites.It tastes good if served warm or cold.Here i have not used any food colour.If desired can be added too.I have used basmathi rice here as it is aroamtic by itself.Even jeera rice is a good option and in case of unavailability in pantry any other variety of rice(white) may be used.
Basmati rice                                  2-3 fistful
Milk                                                   3-4 cups
Water                                               1/2cup
Sugar                                               1/4-1/2cup

(cardamom) powder                  1/2tsp
Cashew nuts                                   1tbsp
Raisins                                             8-10
Ghee                                                  2tsp
Saffron strands a few(soaked in warm milk)


  • Soak raisins with little water in a bowl.
  • In a heavy bottom pan add a cup of milk and bring to boil
  • Wash rice and add when the milk begins to boil.
  • Cook till soft stirring at intervals adding additional water/milk if it becomes too dry.
  • When rice becomes soft add sugar and saffron
  • Cook for a further few minutes.
  • Add elaichi and give a nice stir.
  • In a small seasoning pan heat ghee and roast cashewnuts to golden and add the raisins(drain and dab with a paper towel or a washcloth)saute gently and switch off.
  • Add this to the kheer,mix well and switch off.
Alternate method:
  • The rice can be pressure cooked adding the said quantity of water and 2 cups of milk.
  • Once the first whistle is about to start simmer the flame and cook for 5-8minutes and switch off.
  • once the pressure releases add the remaining milk then add sugar and continue cooking using above method.
  • Add more milk if the texture becomes solid.

A fistful of sago pearls can also be added along with rice.It tastes great.

Wednesday, 21 June 2017

Beans Subzi

This is a dry dish made with tender green beans.This is similar to sukke(a dry konkani style subzi) with a little more extra spices.A great dish to go with rice and daal.The beans may be substituted with boiled potatoes,raw banana etc.,I learnt this from my cousin Pallavi.

Green beans chopped            2cups
Salt                                               to taste
Turmeric powder                   1/4tsp
Jaggery                                     1/4tsp(optional)
Water                                          1/2 cup 

For the masala:
Fresh grated coconut           1/4cup
Red chillies                               2(increase according to spice level)
Coriander seeds                      1/2tsp
Urad daal                                  1/2tsp
Cumin/jeera                            1/4tsp
Methi seeds                              4-5
Tamarind                                 size of a peanut(soaked in little water and softned)

For tempering:
Oil                                               1tbsp+a little more to roast the spices
Mustard seeds                       1tsp
Urad daal                                1/2tsp
Curry leaves                          5-6


  • Wash the chopped beans and add into a pressure cooker along with salt(1tsp) turmeric ,jaggery(if using) and cook for just one whistle.
  • Once done drain the beans and save water for cooking purpose.
  • In a pan heat 1/2tsp oil and on a medium flame roast urad daal to golden,set aside 
  • Add methi when colour changes add jeera roast a few seconds and add dhania seeds.switch off the flame.tranfer along with roasted urad daal that has been set aside.
  • In a small blending jar take the chillies(break into pieces),coconut,tamarind and just pulse it.Add the roasted spices and again blend to form a coarse paste adding very little water(use the pressure cooked one)only if needed.
  • Heat a pan with oil and toss in the  mustard seeds,let it crackle and add urad daal and curry leaves,and when daal turns golden add the prepared masala,very little salt(as it is already added while pressure cooking)and saute for 3-4 minutes,
  • Add the drained beans,mix well till it coats with the masala.Add very little water if it sticks to the pan.
  • Cover and cook for 5-7 minutes on a medium flame.
  • Serve as a side dish with rice accompanied with daal.

Wednesday, 10 May 2017

Godu Appo

Godu Appo is a sweet dish which can be served as breakfast or an evening snack.Godu means sweet in konkani.This is prepared using a special pan having 7 tiny concave moulds ,either cast iron or teflon coated non-stick pans which are available in markets.
 It is also offered to Lord ganesha on several occasions such as ganesh chathurthi,Sankashti as naivedya. This is an instant version using familiar ingredients found in kitchen and using blender just to incorporate the contents resulting in a mouthwatering dish which can be prepared in no time.

Medium rava/semolina                               1cup
Thin poha/beaten rice                                  1/2 cup
Fresh grated coconut                                    1/2cup
Jaggery/brown sugar                                  1//3 cup(or according to taste)
Salt                                                                       1/2tsp(to taste)
Ripe banana(yelakki variety)                  2 ,optional
Cardamom/Elaichi  powder                      1/4 tsp


  • Peel the bananas and roughly chop.
  • Put this into a blending jar.
  • Add coconut,salt,jaggery and beaten rice and just pulse it several times till it becomes coarse.
  • Add the rava/semolina in batches with little water and again pulse it first then blend to get a smooth thick batter consistency.
  • Transfer into a vessel and it should be like idli batter,add water only if required.
  • Heat the appe kaaili/appe pan adding little ghee.
  • When it is smoking hot add ladleful of batter into the moulds till three fourth full.
  • Cover with a lid and reduce the flame to medium low.
  • With a spoon gently tilt the appos and adding little ghee flip to roast on the other side.
  • It should be golden brown on both sides.
  • Repeat the procedure for the remaining batter.
  • Serve with butter and honey for an extra sweet taste.

Thursday, 4 May 2017

Kidney Beans Spicy Daal/Soup-Rajma sarupkari

Konkans being South Indians do not prefer rasam/sambhar much in their diet on a regular basis.Being hard core rice eaters something to go with it is a challenge everyday.The day where coconut based curries are not preferred then Sarupkari is one that comes out as rescue.It is healthy and light as it does not involve any traces of coconut.The only fact in this particular recipe is the time taken to soak and pressure cook rajma/kidney beans.If using canned beans then it would be ready in no time.Few beans like green gram,brown lentil need not be soaked for longer hours which can be prepared in minutes.Sarupkari can be made with any kind of bean and the seasoning remains same.For non-garlic eaters it would be seasoning of mustard ,red chillies, a few curry leaves and a generous pinch of asafoetida(hing)..The one with garlic is tastier than the non-garlic version.In fact I call this as Konkani bean soup.

Rajma(kidney beans)                              3/4cup
Salt                                                                  to taste

For tempering:
Garlic flakes                                                8-10(crushed)
Red chillies                                                  4-5(broken)
Oil                                                                    1tbsp
Other Ingredients:
Water for pressure cooking                 About 2.5cups
And some more water to soak the beans

  • Wash rajma and soak in water for 10 hours.
  • Drain and add into a pressure cooker with the mentioned quantity of water.
  • Cover the pressure cooker lid placing the weight(whistle).
  • Heat the cooker,once heated and when the first whistle is about to begin,lower the flame and cook further for 20 minutes.(this way the beans cook perfect)
  • Switch off the flame and let the pressure come down on its own.
  • Open the lid and transfer the contents along with the water into a soup pot.
  • Add salt to taste and bring to boil.
  • In another small seasoning pan heat oil and add crushed garlic and roast to golden on a low flame.
  • Add red chillies and roast them to light brown,pour this over the cooking rajma.

This is a good accompaniment with hot rice and some dry subzi with some pickle and papad.

Wednesday, 26 April 2017

Ripe mango chutney

Mango season is here and i see a wide variety of mangoes in the market.This wonderful fruit can be consumed in various forms.There are innumerable recipes using mangoes. This is a simple yet mouthwatering chutney recipe which was unknown to me.I learnt this one from my mother-in-law.In Konkani it is known as pikkal ambe gojju,meaning ripe mango chutney and known with the name"Andurli" which sounds a little funny :) but tastes heavenly with rice.

Mangoes(ripe)            2 nos
Green chillies              1-2
Garlic flakes                2-3
Salt                                  to taste
Jaggery                         to taste
Coconut oil 
(for garnish)                1-2 tsp


  • Using a mixie jar or a mortar/pestle blend salt,green chilli and garlic to a paste.
  • Add this to a mixing bowl.
  • Wash the jar with little water and reserve this to squeeze out pulp from the peels
  • Peel mangoes and set the peels aside.
  • In a small bowl take the peels, using the reserved water gently squeeze  to extract the mango pulp and  discard the peels.
  • Reserve this for adjusting the texture later.
  • Take the mangoes in a bowl containing the chilli garlic paste and gently squeeze the mangoes to extract pulp using hands.(if you like to chew mangoes then do not squeeze out the pulp completely)
  • Add jaggery to taste(2tbsp apprx)
  • The consistency should  be thick ,so, care should be taken while adding water.
  • This chutney should have all four tastes,viz.,sweet,sour,salt and spicy.
  • Tranfer into a serving bowl and drizzle the coconut oil on top and give a light stir.
  • Best served with rice or as a side dish in a meal.

The mangoes that are more sour and less sweet will be a best choice for this recipe.
Use chillies,jaggery as per taste requirements.

Serving suggestion:

Friday, 17 March 2017

Eggless Orange Cake

This is a fantastic recipe for all eggless cake lovers.I have used fresh orange juice and doesn't require any fancy ingredient .The result is a soft textured cake with delicate flavour of oranges itself as no artificial flavour is used in this recipe.

All purpose flour                     1.5cups
Powdered sugar                      3/4cup
Baking soda                              1/2tsp
Baking powder                        1tsp
Orange juice                             3/4 cup
Curd/yogurt                             1/4 cup
Oil                                                 1/2 cup
Orange zest                               1tbsp


  • Pre-heat oven to 180 degrees
  • Grease a 9 inch baking pan 
  • Sieve flour,baking soda and baking powder atleat three times and set aside
  • In a wide mixing bowl cream together oil,sugar and yogurt until light.
  • Add orange juice,zest and mix gently.
  • Add flour in batches and gently fold the batter.
  • Pour into the prepared tin and bake for 35-40 minutes or till the tester comes out clean.
To get the said amount of juice in the recipe it required 4 kinnow oranges.

Wednesday, 1 March 2017

Chapparda Avre/Vaal Papdi Upkari(Subzi)-Sauteed Hyacinth Beans With Spices and Fresh Coconut

A very easy to prepare side dish with hyacinth beans or chapparda avre (Konkani/kannada)that can be had with rice,roti or just as a snackbowl is one more kind of  Konkani side dishes.This variety is even common with most of the south indian counterparts too,may be with a twist in the seasoning part.

Surti papdi/Chapparda avre
Hyacinth beans                                      250 gms
Salt                                                              to taste
Fresh grated coconut                          2-3tbsp
Asafoetida                                               2 pinches
Turmeric powder(optional)            1/4tsp

For seasoning:
Oil                                                              1tbsp
Red chillies                                             2-3
Mustard seeds                                     1tsp
Urad daal                                              1tsp
Curry leaves(optional)                   5-6

  • Wash the beans thoroughly with water and drain in a colander
  • Snap the tip ends to take out the fibre on both sides just like you do with any legumes.
  • Chop into desired size pieces.
  • Heat oil in a wok and toss in the red chillies(broken into pieces),once they change colour add the mustard seeds and wait till the crackling stops
  • Add urad daal ,once they are light brown add the curry leaves and chopped beans and stir on high heat for about a minute.
  • Add salt,turmeric powder and about 1/4 cup of water and bring to boil,cover with a lid and lower the flame.
  • Cook for about 5-8 minutes
  • Add asafoetida and fresh coconut and give a nice stir,it would become tender by now as this beans cooks very fast.
  • Cook for another 5 minutes covered sprinkling little water if it is too dry as to avoid burnt flavour.
  • Switch off the flame
  • Serve with rice or roti with any variety of daal


Wednesday, 15 February 2017

Mushroom potato saung

This is traditional curry prepared by GSB community of south canara.Usually it is prepared using potato and onion but here i have used mushrooms in addition.It tastes heavenly with rice,neer dosa ,shevai(rice noodles)and so on.I have used ground masala by roasting coconut and spices which gives it a little thick consistency,else can be prepared using chilli powder and skipping coconut altogether.


Mushrooms                  100gms
Potato(boiled)            1 nos(large),cubed
Onion                              2 nos (large)sliced
Tomato                           1 nos(large)
Green peas,boiled     2tbsp(optional)
Salt                                   to taste

For masala:

Fresh coconut              2tbsp
Byadagi chillies          8-10
Guntur chilles              2-3
dhania seeds                1/4tsp
Tamarind                      chickpea size,soaked in water or use pulp if already having

Other ingredients:
Oil                                     1tbsp +1/2 tsp for roasting the masala
Mustard seeds            3/4 tsp
curry leaves                 5-6
Asafoetida/hing        a pinch
Turmeric/haldi          1/4tsp


  • Heat little oil in a kadai/wok and roast coconut gratings,chillies,dhania seeds on a medium low flame till coconut becomes light brown.switch off  and let it to cool.
  • Transfer the roasted ingredients into a blending jar along with tamarind and blend to form a smooth thick paste adding required amount of water.
  • Wash and wipe mushrooms,tomatoes and chop mushroom into quarters and tomatoes into medium pieces.
  • Slice onions into medium pieces.
  • Heat oil in the same wok and add mustard seeds,once the crackling stops add curry leaves and sliced onions and saute till it becomes pale.
  • Add turmeric, asafoetida ,mushrooms,tomatoes and saute.
  • Add cooked peas and potatoes and give a nice stir.
  • Add 1/2 cup water,salt to taste and boil well covered on a medium flame for few minutes till mushrooms are a little tender.
  • Add the prepared paste required additional water.This is a curry and should have a gravy consistency so add water accordingly.
  • Boil for some more time,can add fresh chopped coriander whis is optional.
  • After a while the curry becomes thick,boil adding water to maintain the texture.
  • Tastes best when served with white/red boiled rice or with panpolo/neer dosa,rice noodles and so on...