Wednesday, 28 February 2018

Knolkol/ Kohlrabi & Moong Dal Salad

Knolkol or Kohlrabi is also known as German turnip is a juicy vegetable of cabbage family. It is called as Navilu kosu in kannada. It is highly used in German cooking and also in India. It makes easy to use as it can be consumed either raw (in salads) or cooked. People grow it in the region of Bangalore where we live and we get fresh kohlrabi whenever there is a harvest. I love making the salad of it and hence sharing the recipe.

Preparation time: 1 hour
Serves: 2
Knolkol/ Kohlrabi/ Navilu kosu – 1 big (tender)
Moong dal/ Split green gram lentil – ¼ cup
Green chilli – 1
Coriander leaves – few strands
Onion (small) – 1 (optional)
Tomato - 1(optional)
Mustard seeds – ½ tsp
Coconut oil – 1 tsp
Red chilli – 1

  • Wash and soak moong dal or green gram lentil for an hour. Drain water completely after an hour and take it in a serving bowl.
  • Wash Knolkol, peel off the outer skin and chop finely. Add this to dal.
  • Chop onions, tomato, green chilli, coriander leaves and combine all these chopped vegetables to the above bowl.
  • Heat oil in a pan, add mustard, minced red chillis and allow spluttering. Season the salad with this. Serve.

Friday, 23 February 2018

Coriander Cumin milk (tea) / Kottambari Jeerige Kashaya

This is a traditional healthy alternative to coffee or tea. This is also referred as Jeerige kashaya, Jeera milk. This tea/ kashaya tastes heavenly if prepared with jaggery than sugar! This is a tasty and perfect blend of the spices Coriander, Cumin & fenugreek. The taste can be further enriched with the addition of cardamom & pepper or Wheat & Ragi (finger millet) in small quantities. Many people at our place usually start their morning with a cup of this tea/ kashaya. This is better to substitute this tea for coffee or regular tea in case of hyper acidity or body heat. Each ingredient in the powder is highly beneficial if added in diet.

Cumin: Rich source of vitamins, minerals, iron, fibre and many more. It helps in improving digestion and it works as immunity booster. It is a well-known remedy for gastritis & hyper acidity. It helps curing common cold, cough & respiratory disorders. It works as body coolant. Best for lactating mothers as it improves lactation.
Coriander: It is again a great source of vitamins and minerals. Coriander helps to improve skin & hair health. Coriander water is a best home remedy for conjunctivitis, eye irritation & itchiness. We used to soak a tsp of washed coriander seeds in water overnight and used as eye drops in case of eye health issues.
Fenugreek: This is another fragrant spice commonly used in Indian kitchens. It has greatest health benefits when used in right quantity. 1 tablespoon of fenugreek provides good amount of calories, including protein, minerals and fiber. It helps in treating mouth ulcers, regulation of blood sugar &cholesterol. Click for my post on Home remedies for mouth ulcers & Fenugreek tambuli.

This particular post has two stages. One is making the powder. Second step is making of the drink. Now, let’s see how to make kashaya hudi or this healthy tea powder.

Stage 1: How to make Kashaya powder!
Preparation time: 30 minutes
Cooking time: 10-15 minutes
Serves: 1.5 cups of powder (40-50 glasses of kashaya/ tea)
Cumin seeds / Jeera – 1 cup
Coriander seeds/ Kottambari – ½ cup
Fenugreek/ Methi – 2 tbsp
Black Pepper – 2 tbsp (optional)
Cardamom – 6 (optional)

  • Heat a wok/ frying pan on low flame.
  • Add fenugreek seeds and dry roast until starts spluttering.
  • Add coriander and sauté for a while.
  • Add cumin seeds when corianders start leaving nice aroma. Roast them sautéing continuously. Care should be taken and not to burn the seeds.
  • Switch off the heat when everything roasted properly! This can be identified by the nice fried aroma and the color turns to golden brown. This is important in getting the right flavour.
  • Add peeled cardamom and peppers (if using them) and sauté once. Set aside and allow cooling.
  • Once cooled, take everything in a dry grinding mixer jar and powder finely.
  • When the powder is at room temperature, store it in air tight container. This stays good to use for 6 months or more as the ingredients are dry roasted.

Stage 2: How to make Kashaya or Cumin, coriander Milk!
Cooking time: 10 minutes
Serves: 2
Milk – 1 cup
Water – 1 cup
Kashaya powder – 1 tsp
Jaggery/ Sugar – 1 tsp (as per taste)

  • Bring a glass of water to boil.
  • Add the kashaya powder, jaggery/ sugar to it. Boil well.
  • Add milk, switch of the heat on boiling.
  • Strain with a tea strainer. Your health drink is ready to have. Serve hot.


Thursday, 22 February 2018

Raw Papaya Paratha

There were few small tender papayas as last harvest from a tree in our garden. It was not good to keep for ripening. I did not want to throw them as well. I prepared palya/ stirfry & Green papaya salad. Still there were couple of them left out. It was recently one of my aunts, who is also a dentist introduced this recipe of papaya paratha to me. So I just tried it out and it was really worth giving a try. This paratha tastes good like any other. I personally felt Paratha will taste better with ‘about to ripe’ papaya than very tender ones!!

Papaya Paratha

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 10 – 12 Parathas
Grated Papaya – ½ cup
Wheat flour – 2 cups
Salt - to taste
Carom seeds/ Ajwain/ Om kalu – ½ tsp
Red chilli powder – ½ tsp
Green Chilli - 1
Coriander leaves – few strands
Ghee – 1 tbsp
Ghee or Oil – For frying paratha

  • Wash, Peel off and deseed papaya by cutting it into halves lengthwise. Grate it with a vegetable grater. 
  • Chop washed coriander leaves and green chilli finely. 
  • Combine grated papaya, chopped coriander leaves & chilli, salt, chilli powder, carom seeds/ ajwain and 1 tbsp of ghee in a large bowl. Add wheat flour and kneed well to get soft dough. Add little water as and when required while preparing the dough. Set aside for 15 – 30 minutes.
To prepare Paratha: 
  • Divide dough into equal sized balls. 
  • Roll each ball into thin parathas by applying little flour as and when needed, that is when it sticks. 
  • Meanwhile heat a griddle or tava on high flame. Apply little ghee or oil on tava. 
  • Fry/ cook each paratha flipping in regular intervals until you see few brown spots on both sides of it. Apply little ghee or oil on paratha while cooking. Do not make it too dry. 
  • Repeat the procedure until you finish all the dough. Serve hot with a choice of gravy or yogurt & pickles.

Raw Papaya Paratha

Wednesday, 21 February 2018

Fresh Rose petal milkshake

Though Rose is a beautiful, ornamental garden flower, it is not new using them in cooking. There are varieties of them, in which fragrant ones are used in culinary activities. Many age old recipes, which either used rose as main ingredient or as flavouring agent. To name a few, Gulkand mainly used for its medicinal benefits, Gulab jamun, Rose milk, Ice cream & of course in baking! Rose Gulkand is well known for its cooling & digestive system cleansing properties.
Usually kids love the flavour of rose in either milkshake or flavoured yogurt (lassi). Here in this post, I am sharing a recipe of rose petal milkshake which is 100% natural. It is with pure fresh fragrant rose petals direct from the garden and there is no store bought essence used! You need to have pesticide free fragrant roses. You are going to love it with the mild flavour of roses.

Preparation time: 2 hour
Cooking time: 10 minutes
Serves - 2
Rose petals – 1 cup (tightly packed/ of 3-4 fresh roses), Use fragrant variety
Milk – 1 glass
Water – 1 glass
Arrowroot/ Corn flour – 1 heaped tsp
Sugar – 4 tsp
Rose milk essence – ½ tsp (optional), I haven’t used any!

  • Mix arrowroot powder/ corn starch with ¼ cup of milk without lumps. Boil it by stirring continuously until it thickens. Stirring helps to avoid formation of lumps. Add sugar and mix well to dissolve in the mix. Allow to cool.
  • When cooled refrigerate for 1-2 hours or until it is chilled. Refrigerate remaining milk too.
  • Select fresh fragrant roses (Paneer or rani gulabi), which are free of pesticides. Wash them thoroughly in running water, so that any hidden bugs or impurities removed. Remove petals from the stem and rinse well 1-2 times in fresh water.
  • Here is the variety that I have used.
  • Keep 15 rose petals separately for garnishing.
  • Take all other cleaned petals in a vessel and add 1 glass of water and heat it up. Switch off the stove when it just starts boiling. Cover with a lid and keep aside for an hour.

  • By now, the rose petals in water will be decoloured. Strain the petals using a strainer and discard them. The collected rose water will be of dark pink color and having rose fragrance. Refrigerate this water too.
  • Once milk, rose water & arrowroot mix becomes chilled, add all of them in a blender/ Mixer jar. Add 10 rose petals kept for garnishing. Add rose essence if using (it will give the colour & strong rose flavour). Blend well until smooth. Few rose petal pieces will remain.
  • Garnish with remaining rose petals, serve chilled milkshake. Add ice cubes if you like.

Tuesday, 20 February 2018

Ripe Banana Dosa/ Balehannu Dosa

This is one of tasty dosas, Mangaloreans prepare.  Kids love them as pancakes. The dosas go well with red coconut chutney.

Preparation time: 10-12 hours (Soaking & fermentation)
Cooking time: 20 minutes
Serves: 12 dosas
Ripe banana/ Bale hannu – 8 (small)/ 4 (large)
Dosa rice – 4 cups
Urad dal – 2 tbsp
Fenugreek seeds/ methi – 1 tsp
Jaggery – 1 tbsp (optional), or can be increased if you like sweet dosa
Salt – to taste
Ghee / butter – for making dosas

  • Wash and soak dosa rice, urad dal (black gram lentil) and fenugreek seeds for 6 hours.
  • Peel ripe bananas. Grind them with soaked rice, dal & fenugreek seeds. Add salt and grated jaggery too while grinding. Do not add much water. Make a very smooth batter which should be thicker than normal dosa batter.
  • Set aside the batter covered for 6-8 hours or overnight.
  • Now the step of dosa making: Heat a griddle (preferably iron griddle) on medium flame. Apply and spread little ghee or oil on the griddle. Mix the batter thoroughly with a ladle. Pour a ladleful of batter and prepare dosa by spreading it on the griddle. Cover the lid and cook for a minute. Apply ghee on top of the dosa and invert and cook until you see brown spots. Remove from the griddle and serve hot with chutney.
  • Note:
    •  Care should be taken to maintain medium flame while preparing dosa. This avoids burning of dosas as these sweet dosas chars fast.
    • Dosas can be made thick or thin. Both taste good!

Friday, 16 February 2018

Pumpkin, Little millet Kheer/ Sihigumbala, Saame Akki Payasa

This is a quick kheer recipe with little millet and pumpkin. I have tasted pumpkin kheer earlier and thought of preparing it with the combination of a millet. It tastes good hot or cold. Check for other recipes of pumpkin as Pumpkin & Hyacinth beans Paratha /Sihikumbala - AvarekaiParatha, Eggless Pumpkin Cake, Pumpkin Soup and Pumpkin core (tirulu) Chutney.

Pumpkin pieces – 1 cup
Little millet or Saame akki – ½ cup
Jaggery – ¾ cup (adjust according to taste)
Cardamom powder – ¼ tsp
Dry fruits of choice (Almonds, cashews) -2 tsp
Coconut milk – ½ cup
Full fat Milk (milk with cream) – ½ cup
Protein powder (Badam flavoured) – 2 tbsp (optional)
Salt – a pinch

  • Peel off and core out pumpkin and chop roughly. Peel can be retained if it is tender pumpkin.
  • Fry/ dry roast little millet for 5 minutes or until raw smell goes off.
  • Wash fried millet and pressure cook with pumpkin pieces adding 3-4 cups of water.  Set aside to cool.
  • Take all the cooked pumpkin pieces and about half of cooked little millet and milk cream (haalina kene) in a mixer jar and grind to smooth paste.
  • Extract thick coconut milk or you can use canned coconut milk. Click here for the process of coconut milk extraction.
  • Now, take ground paste, remaining little millet (cooked), jaggery, protein powder and salt in a vessel and boil well. Add little water if it is too thick or solid. Allow jaggery to melt and combine properly. Add milk, coconut milk to the same and add cardamom powder too. 
  • Dry roast chopped almonds & cashews, add to the kheer. Switch off the heat when it starts boiling. Enjoy the taste.

Aloo Avarekai Tikki / Potato Hyacinth beans patties

Tikkis/ Patties/ pattice/ cutlet are basically Northern India’s snack items and best evening teatime snack. They are easy to make with the available vegetables such as potato, sweet potato or combination of vegetables mixed with spices and herbs of one’s choice. They enrich the taste of veg burger when stuffed! 

Here is the recipe.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 12 medium patties

Potatoes (medium) – 3
Avarekai – ½ cup
Cumin/ Jeera powder - ½ tsp
Chat masala – ¼ tsp
Salt – to taste
Red chilli powder – ½ tsp (As per taste)
Coriander leaves - few
Corn flour – 2 tbsp
Oil – 6 tbsp (for frying tikkis)
Small semolina/ Chiroti rava – 4 tbsp
Bread crumbs – ¼ cup , can be replaced with Rusk powder.

Cook avarekalu/ hyacinth beans in a pressure cooker with water and little salt. Allow it to cool completely. Boil / pressure cook potatoes and allow that too to cool. Peel off potatoes and mash well in a large bowl. Mash boiled avarekalu/ hyacinth beans a bit with fingers. Mix this to the potatoes. Add salt, cumin powder, chat masala, red chilli powder, chopped coriander leaves to this. Add bread crumbs. Sprinkle little water on rusk powder if using it. Add little corn flour at a time and kneed to get soft dough. It should not be sticky. Now dough is ready to make tikkis/ patties. Divide the dough to equal lemon sized balls. Press and pat into tikkis which are not too thin. 

Heat a pan (griddle), drop a tbsp of oil on it. Dip/ roll each tikki in small semolina so that it is covered completely and fry on the heated pan/ griddle. Apply little oil on top of the tikkis while frying. Flip in between (in regular intervals) to get both sides cooked properly. Do this until all the tikkis are fried and becomes brown. Serve the potato – avarekalu patties/ tikkis hot with choice of gravy or sauce or dip.

Thursday, 15 February 2018

Masala Avalakki/ Avalakki Chutney

We in Mangalore, eat beaten rice/ paper avalakki for breakfast as well as evening snacks. There are many variants of recipes either sweet or spicy (savoury). The khara avalakki usually will be served with a combination to Upma (uppittu) or Green gram usli (uppukari) for breakfast. It can also be eaten as it is or with curds & pickles. Breakfast is complete if Uppittu - Avalakki is served with a cup of coffee & ripe Banana. Generally handful of avalakki will be consumed with curds & pickles if there is no time to prepare breakfast or if there is a travel early morning. I am sharing the recipe of khara avalakki (savoury) in this post.

Preparation time: 10 minutes
Serves: 2
Beaten rice (very thin)/ paper avalakki/ flattened rice – 2-3 cups
Grated fresh coconut – ½ cup
Salt – to taste
Jaggery powder/ grated jaggery – 2-3 tsp (adjust according to taste)
Onion – 1 small (optional)
Turmeric powder – a pinch
For the masala:
Coriander seeds – 1 tsp
Cumin seeds/ Jeera – ½ tsp
Red chillis (Byadagi) – 2 (as per taste)
Oil – 2 tsp, preferred coconut oil
Mustard seeds – 1 tsp
Curry leaves - few

  • Peel and chop onions finely and set aside. Onion can be avoided completely.
  • Fry coriander seeds, cumin & red chillis in a pan with few drops of oil until you get a nice aroma. Allow to cool.  Powder them coarsely in a dry mixer jar. Do not add water. This can be replaced by Mangalore sambar powder or rasam powder where there is no cinnamon content.
  • Take grated coconut, chopped onions (if using), salt, jaggery, turmeric powder in a large bowl or vessel. Add the masala powder or sambar powder. Care should be taken while adding salt. Not to add too much of salt.
  • Prepare seasoning of mustard & curry leaves in oil. On spluttering add to the coconut & masala mix. Combine everything well.
  • At the time of serving, add avalakki and mix thoroughly with your hand. Enjoy this sweetish spicy avalakki with hot cup of coffee or tea.

Note: Green chillis can also be added if required more spice & the flavour. 

Wednesday, 14 February 2018

Carrot Almond Kheer/ Carrot, Badam Payasam

Carrot kheer is a very simple dessert which can be prepared quickly. It can be served anytime in a day. It works as cold drink (or milkshake) or hot payasam. It is nutritionally rich and a good food for toddlers. This recipe is with almonds, making it more special and protein rich.

Preparation time – 1 hour (soaking time)
Cooking time- 15 mins
Serves: 4
Carrots – 2 (Large)
Milk – 1 cup
Almonds/ Badam – 15
Sugar – ½ cup (as per taste)
Cashews – 10
Cardamom powder – ¼ tsp

  • Soak Almonds in water for an hour. Peel them off and keep aside.
  • Wash, peel carrots and chop them roughly. Cook in a pressure cooker with little water. When done, let it cool.
  • Take almonds and cooked carrot pieces in a mixer jar and grind to smooth paste.
  • Transfer to a vessel. Add a glass of water, sugar and boil well.
  • Add milk and bring to a boil.
  • Dry roast cashews and add to the boiling kheer. Add cardamom powder. Switch of the stove.
  • Serve hot or chilled!

Tuesday, 13 February 2018

Guava Chutney

This post is dedicated to my blog reader and good friend, Shwetha as this is her recipe. It was she who gave me the idea of using guavas in curries & chutney after reading my post on ‘Passion fruit – Guava – Chocolate cupcake’. Soon, I have tried this chutney recipe and it was really tasty. The natural sweetness of the guava fruit makes ‘mouth-watering chutney’ when combined with spices, coconut & tamarind. Thanks Shwetha!

Guava Chutney

Preparation  time: 10 minutes
Serves: 3
Guava pieces – ¼ cup, matured but unripe guava is best to use 
Grated coconut – ¼ cup
Ginger – ¼ inch piece
Green chillis – 1 or 2 (as per taste), you can also use dry red chilli instead green
Tamarind pulp – ¼ tsp
Salt – to taste
Coconut oil – 1 tsp
Mustard seeds - ½ tsp
Curry leaves

  • Chop outer portion of Guava roughly removing most of the seeds. Few seeds are fine to be added.
  • Combine these pieces with coconut, green chillis, ginger, tamarind and salt in a mixer and grind till you get a smooth paste. Transfer to the serving bowl.
  • Seasoning: Heat coconut oil in a tadka pan. Add mustard & curry leaves. On spluttering add to chutney.
  • Serve with dosa/ idli. It goes very well with neer dosa.
  • Dry red chillies can be used instead of green chillies.
  • Ginger can be avoided if using red chilli.

Friday, 9 February 2018

Beetroot Chutney/ beetroot gojju

Beetroot is one good vegetable which is rich is iron and vitamins. It has attractive color that kids usually love. It is suitable to prepare curries as well as desserts such as halwa & kheer. Chutney is a main item to accompany most of the south Indian breakfast menu. So here I am with a recipe of beetroot chutney.  Look here for more chutney recipes.
Note: It is suggested not to consume too much of beetroot if diabetic as it has high glycemic index.

Beetroot Chutney

Preparation time: 10 minutes
Serves: 3-4
Beetroot (Medium) – 1
Onion – 1
Garlic – 4-6 cloves
Grated Coconut – 4 tbsp
Red Chillis – 3
Tamarind Pulp - 1tsp
Salt to Taste
Mustard Seeds - 1tsp
Oil – 2 Spoons
Curry Leaves -1 -2 Strands


  • Wash, peel & chop beetroot; keep aside. 
  • Peel onion and chop it as well. 
  • Heat a spoonful of oil in a pan. 
  • Add chopped onions, garlic, 2 red chillis, chopped beetroot and sauté until vegetables are tender.  
  • Add grated coconut to the same and heat for few seconds. 
  • Once done, switch of the stove and allow it to cool. 
  • In a grinder/ mixer jar, take fried items, tamarind & salt and grind to smooth paste. 
  • Transfer to the serving bowl. 
  • Season the chutney with mustard, red chilli & curry leaves in coconut oil.
  • Serve with dosa or rice.
beetroot gojju

Thursday, 8 February 2018

Cucumber core tambuli/ Southekai Tirulu tambli

This post is especially to welcome the summer that is arriving in few days. This tambli cools & cleanses body and gives a refreshing feel. This can be prepared with core/ tirulu (with seeds) of green/ yellow cucumber. Or one can use whole cucumber in this recipe if it is tender. This is a way to use tirulu than throwing it off. Click for the recipe of cucumberkottige/ kadubu, click here for cucumber idli recipe. Look for the recipe of Cucumber cupcakes and cucumber dosa

Preparation time: 10 minutes
Core of cucumber or southekai tirulu (with seeds) – ¼ cup
Grated fresh coconut – ¼ cup
Cumin seeds or jeera – ¼ tsp
Pepper – ¼ tsp or green chilli -1 (I prefer pepper)
Butter milk or curds – 1 cup
Mustard seeds – 1 tsp
Dry Red chilli – 1
Oil – 1 tsp
Curry leaves – a few

  • Extract the core of the cucumber while cutting it for other recipes. Preserve it separately. It can be stored for one or two days if refrigerated in air tight container.
  • Take the cucumber core, grated coconut, cumin, pepper or green chilli and salt in a mixer jar. Grind them to smooth paste.
  • Transfer to a serving bowl. Add butter milk or curds. Adjust the consistency as per your need by adding water.
  • Prepare a seasoning of mustard, red chilli, curry leaves in oil. Add it to the tambli.
  • Enjoy the fresh tambli with rice or drink by making it of running consistency.

Golden Milk/ Turmeric milk / Haldi Haalu

Turmeric is an essential spice found in every Indian kitchen. It is being used in curries and pickles either fresh or in dried form. It has amazing health benefits. It is gaining popularity worldwide because of the medicinal properties that it has.

The main component of turmeric is curcumin which has anti-inflammatory, anti-bacterial properties. It is believed that curcumin works in prevention & treatment of cancers and researches are on-going. Ayurveda mentions intake of turmeric in the treatment of cold & fever. It is suggested taking it with milk and pepper as researches say that curcumin absorption by the body is improved if it is consumed with fat and pepper. Here is the recipe for the version that I follow for this golden milk. I & my husband drink this milk every night and it helped me in preventing common cold & throat infection.

Preparation time: 5 mins
Serves: 1
Milk – 1 Glass
Turmeric root (fresh/ dry) – ½ inch or Turmeric powder – a pinch
Pepper powder – a pinch
Sugar – ½ tsp (optional), which I don’t add.

  • Take 1 glass of milk in a vessel.
  • Scrape out outer skin of turmeric if you are using root. Add crushed turmeric root or a pinch of turmeric powder (if using powder) to the milk.
  • Add black pepper powder to the same.
  •  Allow milk to boil. Switch off the stove.
  • Strain the milk with a tea strainer.
  • Serve hot golden milk.