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Sunday, 18 February 2018

Meti Mushroom

1 pack of mushrooms
1/2 cup finely chopped methi / fenugreek leaves
5 tsp oil
2 finely chopped onions
1 big tomato chopped
1 tsp ginger garlic paste
6-8 cashew nuts
1/2 cup curd
1 tsp cumin  seeds
1/2 tsp turmeric pdr
2 tsp red chilli pdr
1 tsp garam masala
Salt to taste
1/4 cup milk
Chopped coriander leaves


  • Wash the mushrooms and cut into four pieces,marinate with curds and little salt.Keep aside for 10 mins
  • Boil chopped one onion,tomato and cashew nuts, grind into a smooth paste
  • Heat oil, add jeera,chopped one onion and fry till transparent.Add ginger garlic paste and fry well
  • Add the chopped methi leaves and fry till it is cooked
  • Add ground masala and fry for a second.add red chilli pdr,turmeric pdr,garam masala pdr and saute for a second
  • Now add the marinated mushrooms,salt to taste and cook with a lid covered 
  • Once the mushrooms are cooked add the milk and mix well.Let it boil for 2 mins,garnish with chopped coriander leaves 
  • Serve hot with any rice,roti  or naan/

Friday, 16 February 2018

Hitikida bele saaru / Field beans gravy

This is a very popular beans gravy from Karnataka cuisine. Hitikida bele saaru is a gravy prepared with field beans/ hyacinth beans .Beans are soaked in water for few hrs., then de-skinned one by one by hand.Tastes awesome with  ragi mudde ,set dosa, idli or chapathi.

1 cup avarekaalu / hyacinth beans
1 onion
Curry leaves
1 tomato finely chopped
1 slit green chilli
2 tblsp grated fresh coconut
chickpea size tamarind
Pinch of turmeric
Chopped coriander leaves
3 tsp oil
Salt to taste

Ingredients to be roasted:
1 small onion roughly chopped
3 garlic cloves
1/2 inch ginger
1 tsp coriander seeds/ daniya
1/2 tsp cumin seeds/ jeera
2 cloves/lavang
small piece of cinnamon/dalchini
1 tsp poppy seeds/khus khus
4 dry red chillies

To temper:
1 tsp oil
1 tsp mustard seeds


  • First soak the peeled  hyacinth beans in water for 2-3 hrs ,Discard the water,hold each beans between your fingers and press gently and remove the outer skin .Continue the process for all the seeds
  • Cook the deskinned beans with 1/4 cup water and little salt in cooker for  2 whistles
  • Ensure that they are cooked just right neither crunchy nor mushy
  • In a kadai add few drops of ol and fry roughly chopped onion,ginger and garlic till the raw smell goes,keep aside
  • In the same pan add few more drops of oil and fry dania,jeera,lavang,dalchini,khus khus,red chillies 
  • Grind the roasted ingredients with coconut,tamarind and 2 tblsp cooked beans
  • In the pan heat oil add mustard ,once it starts crackling add curry leaves,turmeric pdr,chopped onions and fry till it becomes light pink 
  • Add chopped tomato and cook till it becomes mushy
  • Add the masala,ground masala and water if neede to adjust the consistency of the ravy
  • Add salt to taste and let it boil for 5 -10 mins
  • Garnish with chopped coriander leaves and serve hot with dosa.

1 cup dosa rice
1/2 cup urad dal
1/4 cup poha / beaten rice / avalakki
1 tsp methi / fenugreek seeds
Salt to taste
Pinch cooking soda (optional)
Oil for cooking dosa


  • Soak rice,dal,methi seeds in water for 5 hrs
  • Wash well and grind with washed poha.Make a smooth paste ,keep covered in a warm place
  • Let it ferment for 8 hrs. Before making dosa add salt to taste and cooking soda, mix well
  • Heattava and make thick dosas, no need to flip dosa,cook only one side adding 1 tsp oil
  • Serve hot with chutney or any curry of your choice

Jhatpat Chunda (MW recipe)

1 cup grated raw mango (I used totapuri)
1.5 cup sugar
1/2 tsp turmeric powder
1/2 tsp chilli pdr
1/2 tsp roasted cumin/ jeera pdr


  • Put grated mango and turmeric in a MW safe bowl , add sugar ,mix well 
  • Micro it for 2 minsOpen it and stir well, micro again for 3 mins
  • Now the sugar is all well melted and mixed
  • The consistency should be of one thread
  • Mix red chilli pdr,jeera pdr and let it rest for 5 mins
  • Stor in an airtight jar and keep in the fridge 
  • Enjoy with roti,parathas or thepla.
2 cups wheat flour (gehun ka atta)
2 tblsp curd
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin powder(jeera powder)
3 tsp oil
1/2 cup finely chopped methi (fenugreek leaves)
water as required


  • Mix all the above ingredients and make a soft dough
  • Keep the dough covered for 10 inutes
  • Devide the dough into equal portions and make balls
  • Roll each ball into a little thick roti 
  • Hat a tava(griddle) ,and cook the roti ,with little oil on both the sides 
  • Serve with any pickle or chunda,aam ki launj

Wednesday, 14 February 2018

Rava Kesari / Sheera

1cup fine rava/ semolina
3/4 cup sugar
2 cups water
3 tblsp ghee
2 tsp cardamom pdr
Chopped nuts


  • Heat 2 tsp ghee in a pan ,fry nuts until they become brown,remove and keep aside
  • In same pan add 2 tsp ghee ,fry semolina on a low flame,stirring continuously ,till nice aroma comes 
  • Add boiling water to the roasted rava and cook till it becomes dry
  • Add sugar and remaining ghee mix well and cook for 5 mins,add cardamom pdr and mix well
  • Garnish with roasted nuts and serve hot !!!

Tuesday, 13 February 2018

Lauki ka Halva/Ghardudde halva (sugar)

2 cups lauki/Ghardudde/Bottlegourd  peeled and grated
1/2 cup milk
Sugar  to taste
cardamom powder
cashew nut
3 tblsp ghee


  • In a kadai put grated lauki,milk and cook it covered with a lid
  • When it is cooked add sugar according to your taste and cook for 10- 15 mins
  • Add ghee and toss well
  • Finally garnish with nuts, raisins roasted in ghee
  • Serve hot
Note:You can also use jaggery instead of sugar

Lauki ka Halva

2 cups lauki/Ghardudde/Bottlegourd  peeled and grated
1/2 cup milk
jaggery to taste
cardamom powder
cashew nut
3 tblsp ghee


  • In a kadai put grated lauki,milk and cook it covered with a lid
  • When it is cooked add jaggery according to your taste and cook for 10- 15 mins
  • Add ghee and toss well
  • Finally garnish with nuts, raisins roasted in ghee
  • Serve hot
Note:You can also use sugar instead of jaggery

Monday, 12 February 2018

Salna / Side gravy for Biryani

2 Kashmiri / byadgi red chillies
1 tblsp coriander seeds
1/2 tsp cumin seeds
1 tsp pepper corns
1/2 tsp fennel seeds
1/2 inch cinnamon
2 cloves
1 green cardamom
1 star anise (just one petal)

15 small onions / shallots
2 green chillies
5 cloves garlic
1 inch ginger

2 bay leaves
1/2 tsp kasuri methi
1 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
5 curry leaves
2 tblsp coriander leaves chopped
3 tblsp oil
2 tomatoes chopped
1 tsp fresh coconut
1.5 tsp salt
1/2 cup water


  • First step is ,combine all the ingredients in table 1and dry grind to fine powder .(no need to dry roast)
  • Finely mince onion,green chilli,ginger,and garlic.If that is a hard task then put them in the mixiealong with ground spice powder,coconutand just pulse setting twice without water 
  • Heat oil in a pan , add bay leaves,kasuri methi and curry leaves, let them sizzle, then add the ground paste
  • Keep frying over medium flame for about 10 mins,till the onion mixture gets rid of the raw smell
  • Now add the chopped tomatoes,red chilli pdr,coriander pdr,turmeric pdr and salt
  • Cook for another 10 mins,the gravy will look slightlywatery at this stage
  • Keep sauteeing ubtil the oil separates. Garnish with chopped coriander leaves
  • And your gravy is ready to serve. you can add any kind of veggie,or meat to this gravy
  • After adding any one of the options above make sure you add little water to cook them thoroughly
  • Gravy consistency can be either adjusted with water or coconut paste
  • You can also add coconut milk or milk or little cream.