Tuesday, November 28, 2006

Set dosa and Sagu

Set dosa(Pancakes) as the name itself, in restaurants is served with set of 3 or 4 dosas. There was a canteen near our college and that was the first time I remember having this type of dosa. This kind of dosa is usually served with sagu, kurma along with coconut chuteny.

Set dosas are much more softer than regular dosa we make at home. Ingredients used here along with rice and urad dal is avalakki/aval/poha. This give the soft texture to dosa.

Quantity I used for making dosa
  • Rice - 2 cups (regular or brown rice can be used)
  • Urad dal - 1cup
  • Poha - 1 cup
  • Channa dal - 2 tsp
  • Methi/fenugreek seeds - 1/2 tsp.

Soak all together for alteast 8 hours and grind it to smooth batter adding water. After grinding add little salt and close lid and keep for fermenting for 8 more hours or untill it double its volume. When the batter is ready heat the skillet to medium high heat. Add little oil and wipe with a paper towel or peice of cloth.

Put a ladle full of batter on to the skillet. Do not spread too much. Add little oil around the edges to get crispier dosas. Leave it for minute or so and then, filp over and leave it for few seconds. Then transfer to a plate.

Make like 3-4 dosas and serve with your favorite side dish. I have made Vegetable sagu for dosas.

Recipe for Vegetable Sagu
Vegetables I used : Onions, tomatoes, carrot, bellpepper, potaotes and chayote squash. Chop/cut them to bit size pieces.

Roast and grind:

For masala roast 2 tsp of corriender seeds, 2tsp of poppy seeds, 2 each cinnamom and cloves, 2-3 red chillies. Roast and keep aside. When cool enough add dalia/roasted channa dal and coconut about 2 tbsp of each and grind to smooth paste using little water.

Variation: Use green chillies, cilantro leaves and ginger along with the other ingredients. Sagu will be green in colour.

Making Sagu :
  1. Take a heave bottomed pan add oil when it hot enough add mustard seed.
  2. Then add all the veggies and saute it for few minutes, close the lid cover and cook for 10 mins on medium heat.
  3. When the veggies are half done add the masala paste (grinded) add enough water and salt to taste. Cover, when it comes to boil, lower the heat and cook for another 10 -15 minutes.

Set dosa and sagu are ready ! Happy eating.

Tuesday, November 21, 2006

Oatmeal Pudding


I got oatmeal from the store and tried making upma once neither of us liked upma. It was too chewy for us. I had lots of oatnmeal left. Thought of making some dessert and did make pudding yesterday it turned out very well . Now I can finish off the whole box of oatmeal. With the combination of milk, jaggery, ghee and any ingredient added to that tastes good.

I call it puddding because I used the ingredients I used for making pudding but it tasted like halwa. I used jaggery instead of sugar for this pudding. So here is the recipe for simple and healthy oatmeal pudding/halwa.

Oatmeal about 1 cup ( powdered using a coffee grinder)

Milk about 1 1/2 cup

Jaggery about 3 tbsp or more(add sugar or brown sugar instead of jaggery)

Ghee about 2 tbsp

Cardamon few pods chrushed.

  • First grind the oatmeal coarsly(can use the whole oatmeal without grinding).

  • Then with 1 tbsp of ghee roast oatmeal on medium heat untill its light brown in colour.

  • Take a heavy bottomed pan, add milk when it starts to boil add jaggery(crush it, so it dissloves easily) and cardamon.

  • When jaggery is completely dissloved add roasted oatmeal keep stirring it untill its bit thick in consistancy and milk and oatmeal has incorporated very well.

  • Lastly add 1 tbsp of ghee and mix well.

Eat it hot or warm. Enjoy !

*It tends to thicken a little bit more when its cooled. Tastes better when its warm.

*Can also add ghee roasted nuts.

Since this pudding is made with jaggery and never tried it before as Kay has said here...I would like to send this as my entry to Jihva for Jaggery hosted by Kay of Towards better Tomorrow.

Friday, November 17, 2006

Sevige Baath (Vermicelli Baath)


Vermicelli is a dry thin wheat noodles used for making kheer, upma. This is my mothers recipe and my favorite veggie and noodle combination.

So here is the recipe



Vermicelli 2 cups (dry roasted untill light golden brown colour)


Vegetables like carrot, peas, lima beans, snowpeas, onion, chayote squash, green bell pepper mixed all togehter about 1 cup.


For Grinding Cilantro/corriender leaves few, poppy seeds (white) 2 tsp, coconut 2 tsp, Roasted channa dal or dalia 2 tbsp, few chillies and small peice of ginger.

cloves and cinammon few.

Salt to taste.



  1. Dry roast the vermicilli untill its light brown colour.

  2. Chop/ cut all the veggies to bit size peices.

  3. Grind above ingredients together using enough water to make a smooth paste.

Heat 2 tsp of oil in a thick bottomed skillet add mustard when its hot.

Then add veggies saute it for few minutes untill little soft.

Next add the griend paste add about 4 cups of water. I used 1:2 ratio (1 cup noodles to 2 cups of water)

Add salt adjust taste, when it come to boil add roasted vermicelli mixe well.

Cover with a lid and simmmer it down on low heat and leave it for 12-15 min. After that mix well, close and leave it like that untill serving.

* It can also be done in pressure cooker, use less water and switch off after one whistel. and cook on medium heat.


Wednesday, November 15, 2006

Rave Vada


Hello everyone, back to bloging after a long break. Had a nice vacation and we were all feeling little under the weather. Now everybody is feeling good and nice to be bloging again.

Winter has already started here and temperatures are below zero degrees and days are getting dark and darker each day. Just feels like sitting home and eating spicy food.

Yesterday evening I had prepared rave vada, different than usual pakoras and bajjis.

So recipes is here


Fine rava/fine soji/chiroti rava -1 cup

Yogrut/curd - about 3/4 to 1 cup

Red onion finely chopped -1/4 cup

Green chillies- 3 or more

Corriender leaves - choppped 2 tsp

Corriander leaves 2 tbsp

Salt according to taste.


  • Heat a tsp of oil or ghee and fry fine rava till light brown or the raw smell is gone.

  • When the rava is cool enough,take a bowl mix everthing together add curd little by little. Batter should be of thick consistancy(like we make for channadal vada).

  • Meanwhile heat peanut oil on medium high heat.

  • When hot enough make small round balls and flatten it with palm of you hand and deep fry till golden brown.

Its ready to eat .Enjoy !

Tuesday, October 10, 2006

Simple Dessert - Rasayana


Rasayana is commonly made dessert in Mysore region. During festivals its given as 'prasada' at temples. At my mom's house its usually made day after festivals from all the fruits used as offering for god.

No special occasion at my house, had to finish off the banannas before its fully ripen and after many days I happen to have both jaggery and fresh coconut. So had this yesterday after dinner.


Ripe Bananna 2-3 or as much as you like

Jaggery few table spoon(grated or powdered)

Coconut few table spoon

Cardamom seeds chrushed (optional)


Slice bananna into bit size pieces, sprinkle jaggery, coconut and cardamom powder.

Toss/mix gently and eat. Scoop of ice-cream on top tastes even more better. Enjoy!

* In some houses its also called 'Sakkare balehannu'(sugar bananna) . Substitute sugar(indian kind crystal sugar) with jaggery.

Monday, October 9, 2006

Spring Onion Curry/Gojju

Hello eveyone....I am back from chicago, had very nice time there. Visited Devon avenue and got lots of groceries. Thanks to all of you who suggested the place.

Last week when I was talking over the phone, my cousine mentioned about spring onion curry she made that day. In last 5 years living here I had brought spring onions few times but didnot used for cooking, just used as garnish on noodles. So after talking to her, got the recipe and did try it for the first time. I was very nice,light onion taste with little sourness from tomato.


So here is the recipe,

Vegetables : 2 bunch of spring onion(eerulli hoovu), 1 medium size tomato

Spices : 1tsp of sambhar powder (or red chilli powder), 1tsp of jaggery or brown sugar,

1/2 tsp of tamrind paste or about 2tsp juice of tamarind soaked in water,  Salt as per taste

Garnish :  2 tsp of fresh coconut and few spring onion( this is optional)

Seasoning :1tsp of oil and mustard seeds .

sp-curry-4.jpg sp-curry-3.jpg

Method :

1. Heat a tsp of oil, when hot add mustard seeds. When it starts to pop add veggies.

2. Saute it for few minutes( both tomato and spring onion take less time to cook). Then add all the spices. Add water and let it cook for 10 min or so.

3. Taste it to make sure all the spice and salt are well adjusted. Finaly garnish with coconut and few sp onions.

4. Tastes good with chapathis


Enjoy !

Wednesday, September 20, 2006

Pumkin Soup


I had this butternut squash in my fridge for almost 3 weeks. After seeing Arjuna's Pumkin-carrot soup I wanted to try it so brought it and yestered I finally used it for making soup. Check out Arjuna's recipes here.

I made this for evening, instead of our regular coffee/tea. I used the recipe of tomoto soup wanted to make it simple at possible. I was perfect for the rainy evening and we had it with tosted garlic bread (store brought).


Pumkin/butternut squash 2 cups (cooked till soft)

Butter 1 tsp

Cloves 3

Cinammon 2 small peices

Red chilli powder 1 tsp

Black pepper 2 tsp.


Peel and cut into cubes and pressure cook the squash till soft. When cool mash it nicely.

Heat a sauce pan, add butter when it starts to melt add spices cloves and cinnamon. then add mashed squash.

Then add about 4-5 cups of water( less or more water according to your desired consistancy). Bring it to a boil and add chilli powder and black pepper and salt.

After 5-6 min. Switch off the heat. It ready. Adjust salt and spice to desired tasted.


I like lots of black pepper . So used black pepper as a garnish. Enjoy.

Wednesday, September 13, 2006

Ragi Mudde


Ragi Mudde with Spinach Sambar

Ragi(red millet) Mudde/rounds/balls is popular in south Karnataka. Growing up, both my mother side of the family or my father side of the family didn't do this often. But once in a while my mom used to make this with a request from me and my sister.

After getting married, at my husband's house this was a everyday lunch. My mother in law makes the best ragi mudde traditional way( adding ragi flour directly to the boiling water). For my husband this is the best and satisfying meal of the day. After we got married I came to know that my husband loves mudde, so after coming to the states I called my MIL and asked the for the recipe and method to do mudde. I did try and it was a big flop. It seems easy adding ragi flour to boiling water and keep stiring....but ragi forms to a hard lumps if not stired properly. I didn't want to give up....so tried each week..but I couldn't make it. My mother does it slightly different by mixing water to ragi flour and then adding to boiling water(to avoid forming lumps). Next time I tried this way and it came out fine. So for some time I did make using my mothers method. After few years I wanted to do MIL's method and tried again......still couldn't do it and to this day I can't. Still thinking to try and make it traditional way .....

After many many tries from last 5 years now I can confidently say I can make Ragi mudde but not the traditional way.

So here is how I make it.

Measurement is important to get right consistancy.

1 cup/measure of Ragi flour

2 cups/ measure of water( 1 cup for boiling and 1 cup for mixing with ragi flour)



Take 1 cup fo ragi and equal amount of water and mix it to a smooth paste.


Consistancy should be thick as the picture above when mixed with water.


Meanwhile bring water to high boil, when water starts to boil add the ragi mixture.


Keep stiring it untill it all comes together(I use wooden spatula to stir it). Then kneed and transfer to a bowl/plate. Allow it to cool a bit.


By wetting you hands with little water, press the dough and make them to a round shaped balls. Thats it Ragi mudde is done.

For first timers.....this method works wonderfully. Let me know if any one tries this way.

Thursday, September 7, 2006

Channa dal-Coconut chutney


In this post I would like to write a little about the place we live. We live in a small town called Barrow in Alaska, which is north of Arctic circle. This is the northmost town in America. The town is very small with population of about 5-6 thousand people. During summer there will be 24hrs sunlight for about 4 months. Summer is almost over here and we already had a few snow showers. During winter there will be complete darkness(no sunrise) for about 2 months, which is the hardest time for me.

We are the only Indian family here (myself, my husband and our 17 months daughter). We have just one general grocery store. Being vegetarians, we mostly depend on fresh produce. The availability and selection of fresh produce is very limited. Most of our Indian grocery we order through Internet and shipping costs are usually more than the grocery itself. We stock up about 6 months supply. Shall write more about the place later in some post......

So few days back when I saw fresh coconut at the store, I couldn't wait to get home and make coconut chutney. So I made Idly and coconut chutney over the weekend. It felt like some celebration using fresh coconut after so long.

I am very excited to post this recipe of channa dal and coconut chutney. Yesterday I made Red rice flour rotti to go with channa dal and coconut chutney.

So here is the recipe


Channa dal - 4 tsp

Coconut fresh - 1/2 cup

Cilantro - few strands

Fresh Ginger - About 1 inch

Green chillies - 2

Tamarind paste - 1/4 tsp

Salt as per taste.

Dry roast channa dal until it turns golden brown. When its cooled add all the above ingredints along with channa dal add enough water to make smooth paste. Now its ready to be served.


We had it with Red rice flour rotti. For rice flour rotti click here.

Tuesday, August 29, 2006

Badam Milk

Badam/ Badami / Almonds have very high protein content of all nuts. These are also good source of calcium. Once in a while when we want to drink something different from Coffee or tea, this is very refreshing and nutritious drink to have. Tastes absolutely delicious either hot or cold.
In my home town there is a chaat center which makes the best badam milk that I have ever tasted. Along with Almonds they also use pistachio nuts. Cold badam milk with hot & spicy chaats is a super combination. I have used badam powder that we get in store to make badam milk before, but using whole almonds and making it fresh is the best way to taste almonds.

So here is how I made

Almonds whole about 15(soaked for about 6 hrs or boiled in water for 30 mins)

Along with almonds Pistachios can also be added.

Sugar 3 tsp

Saffron strands few (soaked in milk)

Cardamom seeds of 1 pod (crushed)

Milk 3 cup


  • Peel the skin of almonds. Using motor and pestle or grinder,grind almonds into a smooth paste. Add milk or water little by little to make it to a smooth paste.
  • Mean while bring milk to a boil then add almond paste, saffron strands soaked in milk, sugar and cardamom powder.
  • Simmer it down for about 5 min.
  • Now its ready. Enjoy it when its hot or chill it for few hours and have it.

Over the weekend I had made badam milk and Onion Pakoras to go with it.

Saturday, August 26, 2006

Happy Ganesha Chathurthi !


Last year I was in India during Ganesha Festival. Myosre local news paper had an article about the Jackfriut(Halasena hannu) grown in the form of Ganesha at that time. I would like to share this beautiful picture with you all on this special occasion of Ganesha Chathurti.


Thursday, August 24, 2006

Wheat-Flour Laadu


Its called as Godihiitina(wheatflour) Unde(balls/laadu) in kannada. Very simple and healthy sweet that I make for my toddler.


Wheat flour 1 cup

Powdered Sugar 1/2 cup

Cardamom 1 seeds crushed

Ghee Melted about 4 tbsp.


Keep the pan on medium heat. Sift and add wheat flour and roast untill you get a good smell.

Then switch off the heat add powdered sugar and cardomom powder. Mix well

Now add ghee,when its hot make round balls.(If the flour is sticking to hands apply some ghee)

Allow it to cool for a while. Now its ready to be eaten.

Enjoy !

Saturday, August 19, 2006

Mixed Vegetables and Moongdal


By the end of the week i'll be having too little of all the veggies in my fridge. Where I can't use any single vegetable to make any dish. So Dal-vegetable combined with some spice  is the one dish I make at least once a week. This is one way to finish off all the veggies and go shopping for fresh vegetables.

I usually add split moong dal with veggies, reason being its cooks faster and my toddler can digest well. Once in a while I use Channa dal for this dish. Dal- veggi curry with wheat-flour Chapathi is nutritious and complete satisfying meal.

So here is the recipe.

  • Veggies I used are carrot, capsicum/green bell pepper,zucchini, green beans, tomato, onion,peas and potato(All together it was about 2 cups of veggies).
  • I used 1 cup of split moong dal with this veggies.


Spices I used

Red chilli powder 1tsp

Corriender powder 1tsp

Turmeric 1/2 tsp

Tamarind 1/2 tsp

Jaggery 1tsp.

* Can add garam masal . I usually add jaggery where ever I use Tamarind it balances the tangyness .


Also need 2 tsp of oil and mustard seed for seasoning.


  • Heat oil on medium heat, when hot add mustard seed .
  • Once mustard starts to pop add all the veggies. Wash moongdal in water and add this to veggies.
  • Add little salt mix well cover and cook untill veggies are half done.
  • Now add all the spices mix well add enough water to get medium consistancy.
  • Cover and cook for another 10min or untill veggies and dal is cooked .
  • Adjust salt per taste.


Now its ready enjoy !

Thursday, August 17, 2006

Rice - Almond Pudding


Rice pudding is the simple and easy dessert that I know to make. I make this as often as possible for my 16 month old daughter.

Ingredients I used.

Cooked Rice 1/2 cup

Whole milk 1 cup

Almonds Powdered (using 4-5 whole almonds)

Saffron few strands (for colour and flavour)

Jaggery 1tbsp (Sugar can also be added)


  • Bring milk to boil then add cooked rice, jaggery, almond powder. Stir will.

  • Soak strands of saffron in few tsp of milk. Then add this to the rice-milk mixture.

  • Then simmer it down for about 10 mins. Stiring in between.

  • Now its ready to be served. Hot or chilled.

Variation: Adding dry fruits like chopped dates and raisins makes it much more flavourful.

With a leftover cooked rice and few other ingredients on hand. This pudding will be ready under 15 mins. Enjoy!

Tuesday, August 15, 2006

Mysore Masale Dose-Independence day Special



Mysore is a City of palaces. This city is also know for its famous Dasahara Festival which is nine day festival during navarathri. Many foods which originated from Mysore has taken its name like Mysore pak, Mysore rasam, Mysore bonda and my favorite Mysore masala dosa.

I'll be representing my home town Mysore, Karnataka with the entry 'Mysore Masala Dosa' in the Grand Independence day Food Parade hosted by Indira of Mahanandi. Thanks Indira for this special event.

Recipe for Dosa batter.

  • Urad dal 1 cup
  • Long grainRice 1 cup
  • Paraboiled rice 1 cup
  • Moongdal&Channadal 1/2 cup
  • Methi seeds 1tsp

Soak the above dals together for about 4-6 hrs and grind them into smooth batter of medium consistancy. Keep it overnight or about 8hrs for fermentation . Add little salt. Now batter is ready to make dosas.

Masala dosas are usually served with a spread of red garlic chutney and aloo/potato palya inside the dosa and coconut chutney on the side.


Recipes for Red/garlic chutney

  • Garlic 3-4 cloves
  • Onion 1 small (cut into big chunks)
  • Red chilli Powder 1tsp
  • Tamarind 1/4 tea spoon
  • Salt to taste.

Aloo Palya/ Potato dry curry

  • Potatos 2 large
  • Onion 1 large
  • Green chillies 2-3
  • Salt to taste
  • Oil, mustard, turmeric and channa dal for tempering.

Coconut Chutney

  • Coconut 1/2 cup
  • Cilantro leaves 1/2 cup
  • Green chilles 2-3
  • Tamrind 1/2 tsp
  • salt to taste
Preparation :

Red chutney

Take all the mentioned ingredients for red chutney. With adding little water grind into smooth paste. Keep aside.

Potato palya

Heat oil in a skillet. Add oil, when its hot enough add mustard and channa dal and turmeric. When channa dal starts to change color add chilles and chopped onions and fry for 3-4 mins untill soft and translucent. Now add potatoes and mash well,adjust salt to taste. Keep aside.

Coconut Chutney

Grind the above ingredinets for coconut chutney by adding little water to a smooth paste. Keep aside.( I have added more cilantro to make it green)

Making dosa and serving them.

  1. Heat the dosa skillet on medium high heat. When its hot smear some oil or butter(Traditionally masala dosa is done usuing butter).
  2. Take two laddle full of dosa batter and spread on the skillet in ciucular motion. Let it cook for 2 min or untill side leaves when lifted using a spatula.
  3. Now spread red chutney and aloo palya on dose. Fold over.
  4. Serve with cocnut chutney on side. If u prefer butter, a dollop of butter on top.

Enjoy !

Wednesday, August 9, 2006

Kosambari/ Carrot salad


Kosambari is like a salad,usually made with carrots or cucumbers.I like to call this as 'Indian Salad'. It is served in temples as 'prasada'. At my mom's house during any festival this is a must side dish to go along rice and rasam.

Last year I was In India during 'Shravana Maasa' its the begining of festival season. During this month every tuesday for 5 weeks my mom used to make these kind of kosambari for pooja. So today being one of the tuesday I too made this for lunch.

Here is how I made..

Split moong dal 1/4 (cup soaked in water for 1/2 hour)

Carrot 1 peeled and grated

Coconut fresh 2 tsp (unfortunately I don't get fresh ones, so i used dried)

Cliantro few chopped

Lemon/lime juice 1tsp.

Salt to taste.

For seasoning

Oil, mustard, urad dal and red or green chillies 1.



  • Soak split yellow/moongdal for about half hour. Then drain the water and mix veggies.

  • Mix together soaked dal, grated carrot , coconut, cilantro leaves, lime juice.

  • Add salt to taste.

  • Heat oil, when its hot add mustard seeds,urad dal and chilis to it. When urad dal starts to change colour turn off heat and this seasoning to veggies. Mix well.


Kosambari good to eat as such or as a side dish. For me this is the best salad of all.

Tuesday, August 8, 2006

Grated Beets with Poppy seeds

I don't get much beetroot in the grocery store where I live. When ever I get it i make two things out with that. One is the dry curry called palya and the other one is bit thin curry to go with chapathis.


So here is the recipe.



Beetroot -1 medium size( grated or finely chopped)

For Dry roasting
  • Channadal -2 tbsp
  • Cumin- 1tsp
  • Poppy seeds(khus khus or gasagase)- 2tsp
  • Black pepper(menasu) 4-5 peppercorns
  • Red chilli 2
  • Cinnamon and Clove- 1-2 small pieces
Salt according to taste and  1 tsp of oil and  mustartd for seasoning.

  1. Heat oil in a skillet, when its hot enough add mustard seeds. Once it starts to pop add grated beets and fry for few minutes.
  2. Meanwhile dry roast all the above ingredients and grind to a course powder using coffee grinder(It can also be made by using wet grinder , just add enough water to make to smooth paste).
  3. When the Beets are soft enough add the grind powder/paste to the veggie, add salt and water (Add water according to desired consistancy)
  4. Simmer it down for 10-15 mins.
  5. Serve warm with rice or rotis. 

 We had ours with chapathis. Enjoy!