Friday, 4 August 2017

Rava Laddoo/ Sajjige Laadu

These quick energy balls are easy to make, tasty and with roasted aroma that many may like. One can prepare it a day before of any festival, event, get together or lunch. It can be a dessert, evening tea-time snack or a specialty for a festival. Here is a recipe containing milk and hence may not be suggested to keep it for many days. Enjoy them fresh or refrigerated. If you avoid milk from the ingredients list, it can can be stored 15 days in air-tight container.

Chiroti Rava/Small Rava (Semolina) – 1 ½ Cup
Sugar – ¾ Cup
Ghee – 6 Spoons
Milk – ¼ Cup or Ghee - 10 spoons(If milk is not preferred)
Cardamom – 4 (crushed to fine)
Cashews, Almonds, Raisins (any other of your choice)- Chopped


In a thick bottomed pan, heat 4 spoons of ghee, add rava and fry until you get a nice aroma. Do it in a low flame.  For this quantity, it will take 10-15 minutes to fry. Take Sugar and cardamom in a dry grind jar, powder it fine. Add fried semolina to the same jar and blend only once quickly to mix properly. take care not to powder them all. Transfer it to a vessel. Fry chopped nuts/ dry fruits in remaining ghee and add to the rava-sugar mixture. Make sure that you are not burning the raisins.

Add little milk at a time to the vessel, just to make the mixture wet and roll to lemon sized laddoos.  Make this when warm. Without milk, the mixture will be dry and laddoos will not bind properly. You can use more ghee (1/4 cup for this measurement) in order to avoid milk.

Wednesday, 2 August 2017

Ginger/Shunti Tambuli

Tambuli is a signature dish of coastal Karnataka/ Mangalore. There are hundreds of tambuli recipes you can find from the region. Tambuli (=tampu huli), is natural body coolant to beat the heat and hence it is famous in hot Mangalore. Basically it is a side dish or drink prepared with little coconut, buttermilk & a vegetable (herb or spice). To name few, cucumber tambuli, centella (brahmi) tambuli, ginger, mango tambuli and many more.
Today's post is about one such recipe of Ginger tambuli originally from South canara/ Udupi!. This is a good appetizer as Ginger/ Shunti  improves digestion. It can be prepared as a side dish for rice or one can drink it like masala buttermilk, by making it of thinner consistency.
Look for my other posts on various tambuli recipes.

Preparation Time: 10 minutes
Serves: 3-4

Ginger – ½ inch piece
Freshly grated Coconut  - ¼ cup
Fresh Curds/ Buttermilk – 1/2 cup
Oil – 1 spoon
Mustard seeds  - ½ spoon
Red Chilli – 1
Curry leaves  - 4 leaves


  • Grind grated coconut, ginger, salt together to a smooth paste.  
  • Add curds/ buttermilk to the ground paste. Adjust the required consistency by adding water.
  • In a tempering/ tadka pan, heat oil, add mustard and chilli flakes. Once starts spluttering, add curry leaves, switch of the heat and add to the tambuli. 
  • Serve this tambuli fresh with cooked rice and other curries. 
  • Keep the tambuli refrigerated for longer shelf life.

  • Tambulis can be served as a side dish or it can be served as a drink like masala buttermilk.
  • Tambulis are probiotic rich and hence improves digestion.
  • Variations possible by adding 'mango ginger' instead ginger.
  • Turmeric root tambuli can also be prepared with same process.

Banana Rasayana / Banana Salad with Coconut Milk/ Balehannu rasayana

Banana is known for its richness in nutrients, which is good and easily available in all the seasons. A bowl of this Rasayana is a great source of energy.
This rasayana is considered to be a healthy dessert as no refined sugar being added while making it. It is very common in the houses of coastal & Malnad area. It is very simple to make with minimal ingredients. It works as a great combination to ottu shavige. It is rich in nutrients & perfect to energize body with all the essential items like fruit, coconut milk & jaggery. It can be a good pre/ post work out snack with reduced sweetener. 

It makes a vegan dessert as coconut milk usage! Look for the process of coconut milk extraction here.
Also, it is a best way to finish off the ripe bananas!

Banana Rasayana

Preparation time: 15 minutes
Serves: 4
Well ripe Bananas (big) – 6-8 , 12 (small)
Jaggery powder – ½ cup or as per taste
Coconut Milk – 1 Cup
Cardamom powder – ¼ spoon(optional)
Til/ Black Sesame  - 1 spoon (optional)

  • Choose well ripe bananas, preferably elakki/ kadali or you can make it even with pache bale hannu or Robusta variety of banana.
  • Peel off banana, Chop into small pieces. Mix Jaggery powder and keep aside. 
  • Grind Coconut gratings with little water and get thick coconut milk by straining in a juice strainer. 
  • Add this to the banana Jaggery mixture. 
  • Add cardamom powder for the flavor. 
  • Heat the pan, put sesame (no oil). When starts spluttering , add to the Rasayana.  
  • Mix well, serve it as a dessert or it is a good combination of rice noodles or ottu shavige/ Dosa/Idli. 
  • Keep it refrigerated and can be a delicious cool refresher during summer hot days.
Balehannu rasayana

  • Variations possible to this with the addition of seasonal fruits like mango or mixed fruits/ musk melon. Check the link for the recipe of mango rasayana.
  • Addition of sesame is just optional.
  • Thicker the coconut milk used, tastier the rasayana.
Banana Salad with Coconut Milk

Carrot Dosa

Rice- 4 cups
Grated Carrots-2 cups
Green Chillies - 2
Sugar-1 Spoon
Curry leaves/ Coriander leaves
Curds-1 ladle


Soak rice for 4-5 hours. Wash the soaked rice in running water, put in to mixer or wet grinder and grind rice, chillies and salt to a smooth paste. Consistency should be thicker than neer dosa batter. Click here for the 'Neer dosa' recipe. To this, add grated carrot, chopped coriander leaves, curds, sugar and mix the batter well.

Prepare dosa fresh on a hot pan. Keep the batter refrigerated for using it later. 

Serve with green chutney or any coconut chutney or with melted Cheese. My son would always prefer as a cheesy roll.

Orange Fresh Juice

Who will not like fresh orange juice!? It is a must have in western breakfast or can be consumed anytime throughout a day. A scoop of vanilla ice-cream in this juice will make it richer & tastier too.

When it is homemade, how can one say no to it. In the summer, it is always better to have fresh fruits washed clean & homemade juices. Here is the method to make orange juice at home. Look for my posts on fresh juices here.

Preparation Time: 15 Mins
Serves: 4 Glasses

Oranges – 3-4
Sugar – 8 Spoons (or as per taste), avoid if not required
Water – 3 Glasses
Vanilla Ice-cream (optional)


  • Peel off oranges, Cut from the center to get 2 halves. Remove all the seeds with the knife.
  • Add the Oranges, Sugar and 2 glass of water in the Juicing jar and blend to make the juice. 
  • Strain this in a juice strainer adding remaining water. 
  • Serve fresh with added ice cubes or with a scoop of ice-cream in a glass of juice. 

  • You can use musambi or sweet oranges instead oranges to make musambi juice. Rest of procedure is same.
  • Combination of oranges & sweet oranges (Musambi) work great too.
  • Remember to serve/ drink fresh as orange juice tend to get bitter as time passes.

Tuesday, 1 August 2017

Cumin Pepper Rasam/ Jeera pepper rasam

Cumin Pepper Rasam

This rasam is quick to make but rich with its benefits & taste. It works aa a great remedy for the dry cough lasting long after a common cold.  It can be served as soup to sip or as a side dish for rice. I am a person; get my throat infected soon due to pollution & weather conditions, normally in winter. This rasam recipe was a suggestion by my sister, and it helped too. We used to have this on regular basis in her house. My husband is a big fan of soups and rasam.    

Simple meals with rasam

Now let us look at the part of making it!

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 3
Tomatoes – 3-4
Tamarind – Small lemon sized, soaked in water
Jeera/Cumin – 1 spoon
Red chilli – 1-2 or as per spice requirement
Pepper – 10
Jaggery – small piece
Garlic – 5-6
Mustard seeds – ½ spoon
Oil/Ghee – 1 spoon
Coriander leaves – For garnishing (Optional)
Curry leaves – 1 sprig

  • Wash tomatoes, cut and keep aside.
  • In a dry grinder/ mixer jar, take cumin, pepper and dry red chilli and grind to make coarse powder, without adding water. Transfer to a bowl, keep aside.
  • Grind tomatoes & tamarind to make smooth puree.
  •  In a vessel, add 5-6 cups of water, put the tomato & tamarind paste and switch on the stove to boil this. Add jaggery & crushed garlic to it.
  • Add the pepper – cumin powder, salt and boil it to 5-6 minutes.
  • Heat ghee or oil a kadai/ pan, add mustard seeds to it. When it starts spluttering, add cleaned curry leaves & switch off the stove, add to the rasam.
  • Garnish the rasam with chopped coriander leaves. Serve as soup to sip or with rice as side dish.

  • This is a perfect soothing drink for our throat & tummy in the monsoon which can fight with the common issues like cough & cold.
  • You can adjust the measure of pepper & chilli as per the required spice level.
  • Optionally, you can add precooked & mashed tur dal to make the rasam thicker & richer.
Jeera pepper rasam

Mixed Fruit Juice

Summer, make us crave for refreshing drinks like fresh juices, buttermilk, lassi or tender coconut. Fresh fruit juices are always best option to keep ourselves hydrated at the same time they are tasty & nutritionally rich too.
I always prefer juice with less added sugar!

Preparation time: 10 minutes
Serves: 4 glasses
Pomegranate seeds – ½ cup
Apple pieces – half cup
Orange/Musambi or Sweet Orange - 1 medium
Lemon – half
Sugar – 6 spoons, adjust to taste
Passion fruit juice – ¼ cup (optional)


  • Clean and cut apple into pieces and put into the juicer or mixer jar. 
  • Peal off oranges, cut into 2 halves and remove seeds. Add this to the jar.  
  • Add pomegranate, lemon juice and sugar. 
  • Grind it adding about 3 glasses of water.
  • Strain in a juice strainer. 
  • Serve fresh with ice cubes or in room temperature. Enjoy the chilled juice.
  • It may become bit bitter as time passes by. So drinking it fresh is important.
  • You can add any other choice of fruit such as water melon, passion fruit etc...
  • You can also use honey instead of sugar for sweetness.
  • Some great combinations of fruits are, (Apple, pineapple, musk melon, passion fruit), (Apple, papaya, Passion fruit, lemon)... 

Vegan Banana Buns/ Mangalore Buns without curds

Banana buns or just buns is a snack/ breakfast item originally from coastal region of Karnataka or Mangalore. It is very famous like any other Mangalore dishes such as Mangalore bajji (Goli baje) or Koddel (a type of curry) or Sajjige - Bajil (Upma - Avalakki)!  Usually answer 'bun's comes on top when there is a question; how to finish off the over ripe bananas at home! These puffed banana poori is favorite of many. Coconut chutney or sambhar makes a perfect combination to it.
I guess you might have already come across many recipes, most of them will have curds or buttermilk. I have tried recipes using with or without curds and both works out great. Now I always stick to the recipe without curds and here I am sharing it. Hence it becomes a part of vegan diet as well!

Banana Buns

Preparation time: 4-5 hrs
Cooking time: 20 mins
Serves: 12-15 buns

Maida / All purpose flour – 1 cup
Wheat flour – 1 cup
Ripe banana(small) – 6-8, big - 3-4, 1.5 cup mashed
Sugar – 2-4 spoons, adjust to taste
Baking/ cooking soda – 1/2  tsp
Jeera  - 1 tsp
Salt – taste
Oil – 2 spoons
Oil – for deep fry

  • Peel off bananas and mash well to bring into a puree texture. 
  • Mix all dry ingredients such as flour, sugar, salt, baking soda, jeera in a bowl. 
  • Mix them with the banana puree in a large vessel to kneed thoroughly adding 2 spoons of oil and prepare the dough. 
  • Dough should not be too stiff, instead bit soft. If it is sticky add little more wheat flour or if very hard sprinkle little water to adjust. Keep the dough covered for 4-5 hours.
  • Not to worry even if it is more hours. More time, better the quality of buns.
  • After the dough sets well (dough rises), divide the dough into small or medium balls, flatten it by rolling over or by pressing in a roti maker. Remember not to make too thin.
  • Heat oil in a deep frying pan. When it is hot enough then add the buns one at a time and fry by gently pressing with the frying spoon.   Flip it off when puffed up and fry until brown.
  • Serve buns with coconut chutney/ sambhar and a hot cup of coffee/tea.

Mangalore Buns

  • To check the readiness of the frying oil, put a small pinch of dough in it and see if it comes up and floats on oil immediately.
  • Only whole wheat can be used and maida can be completely avoided.
  • Adjusting bananas while making dough is suggested than using water.
Vegan Buns

Ramphal Milkshake / Custard Apple Milkshake

About Ramphal: We used to name this fruit as Sitaphal (Custard Apple) in Mangalore region until we started living in Bangalore. The botanical name is Annona reticulata. These fruits may not be as sweet as Sitaphal and the texture is little granular. They are rich in Vitamin C, a nutrient that improves immune system . Here is a recipe for the milkshake.

Custard apple – 1/2
Milk – 2 glasses (Cold-Refrigerated)
Sugar – 5 spoons


  • Mix the pulp of fruit (along with the seeds) and ¼ glass of water in a mixer jar and blend. 
  • Not to over do it in order to avoid crushing of seeds. Strain it in a juice strainer. 
  • Blend milk, sugar and strained pulp to prepare the milk shake.
  • Enjoy the delicious, thick milkshake. Add Ice cubes while serving, if needed.


  • Optionally, you can add roasted nuts/ dry fruits of choice.
  • You can add an ripe banana to make this smoothie more nutritious & delicious too..

Ragi / Finger Millet Chapathi

Wheat flour - 1 cup
Ragi flour/ Finger millet flour – ½ cup
Ghee/ Oil – 2 tbsp
Any green leaves (drumstick leaves/ palak/ methi or fenugreek leaves) – a small bunch (optional)

Wash and chop the leaves. Take this in a wide mouthed vessel with ½ tsp of salt. Add wheat and ragi flours to the vessel. Prepare dough by adding little water at a time. Add warm water while doing so. Add ghee/ oil to the mixture. Knead this well to get soft dough. Cover and keep aside at least for half an hour to get good result. Divide the dough into small orange sized balls. Roll and make thin chapathis and cook both sides till you get brown spots on both sides. Apply ghee if required or serve dry with any curry or chutney.

Sandalwood Leaves Tambuli / Gandhadele Tambuli

Recently, a friend’s family visited us for lunch. Post lunch, we were roaming around in our small garden. They spotted that sandalwood plant in a corner, which is growing on its own. They said, “the leaves can be used to prepare chutney and it tastes very well too.”  It was not known to us so far though sandalwood plants are not new to us. (I tried Bilwapatre tambuli earlier and it came out very good). So, very next weekend, this Gandhadele Tambuli was ready in our home for lunch. The result was "Awesome" with that very refreshing healthy pleasant mild aroma of sandalwood that anyone will love. Sandalwood extract is a well known remedy for indigestion problems. The paste/powder (a pinch) of the sandalwood stem is used for colic/ stomach cramp in infants.

Here is the recipe for Sandalwood leaves tambuli.

Sandalwood Leaves (tender) – Handful or 10-20
Fresh grated coconut - ¼ cup
Fresh Curds/ Buttermilk – 1/2 cup
Green chilli – 1 or Pepper (I prefer later)
Pure Sandalwood oil or Pure sandalwood powder – a pinch (optional)
Mustard – 1 spoon
Oil -  1 spoon
Red Chilli - 1

Pick the sandalwood leaves, wash, fry with little ghee or oil in a pan. Need not fry too deep and keep aside. Take coconut, pepper in a mixer jar, add the fried leaves and grind adding salt. Bring it to a smooth paste.  Add curds/ buttermilk to the ground paste. In a tempering/ tadka pan, heat oil, add mustard and chilli flakes. When starts spluttering, add curry leaves, switch of the heat and season the tambuli, add a drop of pure sandalwood oil or pinch of powder to improve aroma.Serve as a side dish for rice.

Passion Fruit Fresh Juice

Passion Fruit is an amazing, rich fruit known for its high energy and nutritional values. A single fruit is a great source of fibre, antioxidants, Vitamin C, Vitamin A. So what are you waiting for!? Get 1-2 fresh fruit and prepare a juice fresh and enjoy!!
Look for my other recipes of passion fruit like Passion fruit rasam, Passion fruit sasive, Passion fruit gojju, Passion fruit flavored sweet yogurt, passion fruit guava cupcake!

Preparation time: 10 minutes
Serves: 2  glasses
Passion Fruit – 2
Water – 2 glasses
Sugar – 4 spoons

Passion Fruit

  • Take the fruit pulp by cutting it into halves, put it into a vessel. 
  • Add a glass of water and squeeze to get only the juice.  
  • Strain in a juice strainer.  
  • Add sugar to the juice and stir to dissolve it.
  • Serve chilled with ice cubes or as it is.

Passion Fruit Juice


  • You can use a mixer or blender to extract the juice & pulp by separating from the seeds. Scoop out the pulp from the shell, churn 1-2 times in a juice making jar and then sieve it to get the juice.
  • Lemon juice can be added if required!  
  • Adjust the sugar to your taste.

Majjige Huli/Melara/ Curry With Yogurt

Any vegetable of choice like Ash gourd/ Thindora/ Sambar cucumber/Brinjal
Grated fresh coconut – 1 cup
Green chilli – 1-2 (optional)
Chilli powder – 1 spoon (As per taste)
Curds/ butter milk – 1 small cup
Mustard seeds – 1 tbsp
Oil – 2 tbsp
Red chilli  - 1-2
Curry leaves

Wash and cut the vegetable of your choice. I used long brinjals here. Boil and Cook it in a vessel with salt and chilli powder. Adjust the chilli based on your spice level requirement. Meanwhile grind coconut, green chilli into smooth paste by adding little water. Add this coconut paste along with butter milk to the cooked vegetable. Switch of the fire when it just starts to boil. Don’t boil it for long. Refer the image below:

Temper with mustard, chilli and curry leaves fried in oil. Serve with rice.