Friday, 31 August 2018

Snake gourd chutney/ Paduvala kai Chutney

Snake gourd/ Paduvalakai is known to be super vegetable with low carbohydrates, calories, but rich in nutrients. It is great for the health of skin & hair. Good for diabetics & stomach health with high fiber & water content. This vegetable is not liked by many just because of its unpleasant smell when raw. It is worth bearing the smell as it goes off when cooked, also it tastes good raw when used in raita. Yeah, believe me and I will post the recipe soon. Today’s recipe is very simple yet healthy chutney using this vegetable. Chutney with the snake gourd core (with seeds) is not new for many! I usually don't throw the seeds unless it is too hard. Addition of them in the curries enhances taste when tender. If seeds are grown & became hard, discard them.

Snake gourd chutney

Look for the recipe of Snake gourd, white chickpeas stir fry here.

Preparation & cook time: 15 minutes
Serves - 3
Snake gourd chopped (Fresh & tender) – ¼ cup
Freshly grated coconut – ¼ cup
Green chillis – 2, adjust to spice level
Tomato – ½
Tamarind – ¼ tsp
Salt – to taste
Ghee – 1 tsp
Oil - 1 tsp
Mustard – ¼ tsp
Curry leaves – 4-6
Garlic flakes – 4 (optional)
  • Clean and chop snake gourd roughly. Include seeds as well (tender). About ¼ cup.
  • Chop tomato, green chillis too.
  • Heat a pan, add 1 tsp ghee. Add chopped snake gourds, tomato, green chillis. Fry in medium flame until vegetables become soft.
  • Now, take fried vegetables, grated coconut, salt and tamarind in a mixer jar. Grind until smooth. Transfer it to a bowl.
  • Peel and crush garlic if using it.
  • Seasoning: Heat oil in a pan. Add mustard seeds, crushed garlics to it. On spluttering, add curry leaves and add the tadka to the chutney.
  • It makes a good combination with dosa, rice, idli.
Snake gourd Chutney

  • Garlic seasoning is optional.
  • Variation is possible by adding red chilli in place of green chilli.
  • Onions can also be used with tomato.
  • If not using tomato, increase little tamarind if you like tangy chutney.

Thursday, 30 August 2018

Hog plum stew/ Amtekai saaru

Hog plum is a tropical fruit with tangy taste. It has a high culinary use either in pickle or curries. Tender once are usually used in pickles and matured/ ripe hog plums are used in saaru, gojju & curries. Look for the recipe of Hog plum Raita/ Amtekai mosaru gojju.
Recently when we were in our home town, we got lot of these from a relative’s farm. Here is the recipe of making saaru of hog plum.

Hog plum stew

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Hog plum/ Ambate (matured) – 4
Jaggery – Orange sized
Salt – to taste
Turmeric powder – ¼ tsp
Green chillis – 2, adjust to your spice level
Coconut oil/ cooking oil – 2 tsp
Mustard seeds – ½ tsp
Dry red chilli – 1
Curry leaves – 1 sprig
Garlic cloves - 6


  • Wash hog plums, chop roughly. Boil in 3-4 cups of water.
  • Add salt, jaggery, turmeric powder & slit green chillis while boiling.
  • When hog plum is cooked and becomes soft, switch off the stove.
  • Allow to cool a bit. Mash the cooked hog plums to make the stew thick.
  • Add water if required and boil once again.
  • Prepare a seasoning of mustard, oil, red chilli and garlic (peeled & crushed). Add the curry leaves. Garnish the stew with the seasoning/ tadka/ oggarane.
  • This stew/ saaru goes great with rice & palya.
Amtekai saaru

Wednesday, 29 August 2018

Cucumber Neer Dosa

In Dakshina Kannada (Coastal region of South Canara) & Malnad, it is the routine of growing various vegetables in almost every house during Monsoon season. Residents sow the seeds in their front yard in the month of June or July and start harvesting the fresh vegetables in 1½ - 2 months. Usual vegetables grown are cucumber, ridge gourd snake gourd, okra, long beans and other! There are many traditional & seasonal delicacies using only these vegetables. Cucumbers meant to be multipurpose as they can be eaten raw or used in curries to desserts. We used to store the matured yellow cucumbers until next season and used them in cooking. I feel nostalgia when I look back those old days living in the heavenly place. It is evergreen & golden time spent though we get any vegetable in any season these days!

Here is one of those traditional breakfasts, which is nothing but cucumber Neer dosa which is very much similar to regular Neer dosa, but with cucumber flavor. It is very delicious and nutritious with all the goodness of cucumbers. These remain good in lunch box too as they are soft. Recently when we visited our native place, we got these fresh tender cucumbers from the farm. 

Fresh Cucumbers

Check for the recipe of Neer Dosa and Cucumber Spicy dosa here.

Preparation time: 5 hours
Cooking time: 20 minutes
Serves: 20 dosas
Rice- 3 cups
Fresh Cucumber (medium)-1, about 2 cups of pieces
Ghee & Oil – for preparing dosa

  • Wash & soak rice for 4-5 hours.
  • Peel off and deseed cucumber if using yellow ripe cucumber. Otherwise if cucumber is tender, use it right away.
  • Cut it roughly.
  • Wash the soaked rice once and drain water. In grinder/ mixer grind rice along with cucumber pieces and salt to smooth paste. Consistency should be like neer dosa batter. 
  • Heat a griddle on medium flame. Apply oil. Spread 1- 1½ ladle of batter (like neer dosa) on the heated griddle and cook covered.
  • Spread little ghee and roast dosa inverted for few seconds.
  • Serve hot with green chutney or any coconut chutney. Jaggery syrup makes a great combination to it!
Note: Prepare dosa with fresh batter, or refrigerate the batter if using it later. Do not ferment it.

Thursday, 23 August 2018

Apple Cinnamon Cheesy Pasta

This is a herbal pasta recipe which is very rich with the generous measure of cheese and a healthy herb! This mouth-watering Italian cuisine goes well as main course or as evening snack for hungry kids. The use of a herb Indian borage gives the flavour that of oregano and helps as a healthy content to the diet. The taste of the dish very much resembles to Lasagna, we can also call this dish as Indo Italian no bake Lasagna!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3-4

Macaroni – 2 cups
Cheese (cube/ block) – 100 grams, grated
Milk – 1 cup
Onion – 1, finely chopped
Cinnamon powder – ¼ t-spoon
Apple - 1, big
Salt – 1 t-spoon, adjust according to taste
Pepper powder – ¼ t-spoon
Indian borage leaves – 2
Corn flour – 1 t-spoon
Oil – 2 t-spoons
Fresh Sweet corn – ¼ cup

  • Cook macaroni by following the guidelines of manufacturer. Drain water and keep aside.
  • Peel and chop onions finely.
  • Cut apple into halves, remove the core with seeds. Chop unpeeled apple into small pieces. Keep it separate.
  • Wash and chop Indian Borage herb or Dodda Patre leaves very fine. (This gives the fresh aroma of oregano! And very healthy herb for kids against cold/cough)
  • Take a pan, heat cooking oil in it. Add Cinnamon powder and chopped herb. Fry until raw smell of the herb goes off.
  • Add onions, salt and fry until onion turns translucent.
  • Add sweet corn to it and fry for a minute. Add pepper powder.
  • Dissolve corn flour in 1 cup of milk at room temperature and keep it ready.
  • When onion & sweet corn is done with a fry, add the prepared milk which has the dissolved corn flour. When milk boils and sauce thickens a bit, add the chopped apple and mix well. 
  • Add cooked pasta carefully in order to retain its shape.
  • Switch off the stove and carefully mix the pasta well with sauce.
  • Top* with the grated cheese and cover the pan with a lid. Heat it for 5 minutes or until the cheese melt down.
  • Serve this yummy Apple Cinnamon cheesy pasta hot.

*Note: The step of topping and melting the cheese can also be done in a microwave oven. After mixing the pasta with sauce, transfer it to a microwave safe bowl. Top with cheese and microwave for 1 minute.

Monday, 20 August 2018

Avocado Milkshake / Butter fruit/ Benne hannu Milkshake

It is not wrong to refer Avocado as super food as it is very nutritious fruit. It is loaded with healthy fat, fibre, vitamins, and minerals such as potassium. The fruit is available in various color and it is easy to incorporate it in the regular diet as it blends well in different cuisines. Avocados work perfect in milkshake, soup, salad dressing and different dips. This delicious fruit can be consumed as it is with or without sugar. I love to eat it directly scooping out from the shell sprinkling little sugar on top of the pulp.

Avocado Milkshake

Today, I am sharing the simple & delicious Butter fruit milkshake recipe here. This can work as a great breakfast accomplishment or to fill the stomach after kids’ play time!
Click here for more smoothies recipes by me!

Butter fruit

Preparation Time: 10 minutes
Serves: 2
Ripe Avocado/ Butter fruit – 1/2, or little lesser if it is big 
Chilled Milk – 2 glasses (200 ml), need not be very thick milk. 1.5 glass milk + ½ glass water will be fine.
Sugar – 2-4 tsp (as required), You can use choice of sweetener

  • Cut avocado into 2 halves without cutting the seed. Remove and discard seed.
  • Collect the pulp of half of the avocado by scooping out with a spoon. You can do it easily without wasting any pulp. Discard the thin outer skin.
  • Add the collected pulp, chilled milk, sugar to a mixer jar (juicer). Blend them together to get a smooth milk shake.
  • Serve this tasty milkshake chilled with added ice cubes if required.

Benne hannu Milkshake

Friday, 17 August 2018

Indian spiced Tea with Milk/ Masala chai

Tea, is the drink liked by many in various forms. It can be green tea, black tea or black tea with milk. Sipping a cup of it can be very refreshing. What do you say for a cup of masala chai or spiced tea with milk when it is raining outside or have a gloomy weather? I love it! Here is the process to make it.

masala tea

Preparation Time: 15 minutes
Serves: 2 cups tea
Water – ½ cup
Tea powder – 1½ tsp
Milk – 1½ cup
Sugar – 1 tsp (optional)
Cinnamon – ¼ inch stick crushed
Pepper powder – a pinch
Clove – 1
Cardamom - 1

  • Crush all the spices using a mortar and pestle.
  • Add the spice powders to ½ cup water in a vessel and bring to boil.
  • On boiling, add tea leaf/ powder and boil well. Add milk and allow boiling.
  • Strain the tea with a tea strainer.
  • Pour to the cups and add sugar as desired. Enjoy hot spiced tea with the snacks.
  • Note: You can prepare the mixed spice powder using a dry mixer and use it as and when required. Do not forget to store in an airtight container.
spiced tea

Monday, 13 August 2018

Gooseberry/ Amla/ Nellikai Tambuli

Indian gooseberry or bettada nellikai, power house of goodness! True, it is. It is loaded with Vitamin B, Vitamin C, minerals... If you are a follower of natural remedies then you must have this ingredient in your pantry in any of form. It can be nelli hindi, salted amla, juice or nelli sattu. It is worth having and trying this wonder fruit which works as a great digestive aid. Consuming amla/ nellikai is a best medicine for diarrhoea and indigestion. It helps in food absorption by intestine. It is good for mouth ulcers as it contains good amount of Vitamin B. Using Amla on regular basic benefits hugely on hair and skin health. Other than eating it raw, it can be used in variety of dishes such as tambuli, chutney, gojju, pickle & saaru.  Here you find the recipe for tambuli/ tambli.

Preparation time: 10 minutes
Serves: 3
Indian gooseberry/ amla/ Bettada Nellikai – 1 (cultivated), 3-4 if using wild
Grated fresh coconut – ¼ cup
Salt - to taste
Fresh buttermilk/ curds – 1 cup
Mustard seeds – ½ tsp
Oil – 1 tsp
Curry leaves – 1 sprig
Dry red chilli – 1
Black Pepper - 6

  • Chop amla/ nellikai roughly, discarding the seed.
  • Grind chopped amla, grated coconut, salt & pepper to smooth paste adding little water as needed.
  • Transfer to a bowl, add buttermilk or curds.
  • Prepare a seasoning of mustard, red chilli and curry leaves in oil and add it to the tambli.
  • Serve fresh tambli with rice and other side dish.

Thursday, 9 August 2018

Fenugreek Dosa/ Menthe Dosa

Fenugreek seeds have the cooling property and it is good to use in winter. It has lot of health benefits. It helps in balancing blood glucose level in diabetics. Chewing few fenugreek seeds soaked in water helps in treating mouth ulcers. Look here for the post on ‘Home remedies formouth ulcers’.

Preparation time: 10-12 hours
Serves: 16-20 dosas
Dosa rice – 4 cups
Urad dal – ¼ cup
Fenugreek seeds – ¼ cup
Curds/ buttermilk – 1 cup
Jaggery – 2 tbsp (optional)
Salt - to taste
Ghee & Oil – to prepare dosa
  • Wash dosa rice & urad dal and soak in water for minimum 4 hours.
  • In a separate bowl, wash fenugreek seeds and soak in curds/ buttermilk. Keep covered.
  • Grind soaked rice, dal & fenugreek seeds with the buttermilk in which the fenugreek is soaked. Add required water, salt & jaggery(optional) while grinding. Make a smooth batter of normal dosa batter consistency.
  • Allow fermenting overnight (about 6-8 hours minimum).
  • Morning, heat the iron griddle, apply little oil and spread a ladleful batter on tava to make the dosa.
  • Cook covered. Once done, apply little ghee and flip to cook other side.
  • Serve hot dosa with choice of chutney.

Wednesday, 8 August 2018

Bendekai Gojju/ Okra or Lady’s finger gojju

North Karnataka cuisines have unique taste with the touch of ground nuts &sesame in many of them. They have variety of items like jowar roti, ennegai, rice, rasa/gojjus, chutney powders and sambhar in a thali / full plate meal. They also have easy to make food like menthe kadubu, mudde palya, junaka and special sweet dishes like variety laddoos/ undes with peanuts & sesame. I learnt few of them from my good friend and neighbour Anuradha who taught me the recipes.
Today’s focus is a quick gojju recipe with lady’s fingers (Recipe credit: Anuradha Kulkarni). This can be prepared with bitter gourd or ridge gourd as well is what I understood. This gojju (or they call it as rasa) is a must have in a special thali.
Okra/ lady's finger is a great source of vitamins, minerals & fibre. It is useful in treating diabetes, constipation. This is a useful vegetable which can be used in preparing various cuisines. 

okra gojju

Preparation time: 15 minutes
Serves: 3
Lady’s finger/ Bendekai – 15
Tamarind – Gooseberry or nellikai sized/ 1.5 tsp pulp
Jaggery – 2 tbsp, adjust to taste
Red chilli powder – 1 tsp
Oil – 2 tbsp
Rice flour – 1-2 tsp
Mustard – ½ tsp
Cumin – ½ tsp
Asafotida – a pinch
Turmeric powder – a pinch
Curry leaves – 1 sprig

  • Wash and chop lady’s finger in small pieces and keep aside.
  • Soak tamarind in little water and squeeze with fingers to get the juice.
  • Heat a wok/ kadai. Add oil, mustard, cumin and allow spluttering.
  • Add curry leaves, turmeric powder and chopped lady’s finger. Add salt. Fry on medium flame until the stickiness goes off to some extent. By then it is almost cooked.
  • Now, add the soaked tamarind, jaggery, chilli powder and about 2 cups of water. Bring to boil.  The consistency will be watery.
  • Mix 2 tsp rice flour in little water without lumps and add it to the boiling gojju. Boil for 2-3 minutes. Switch off the stove when the gojju thickens.
  • Serve with Rice or chapathi. It works well with curd rice too.

  • Roasted peanut powder can be used instead of rice flour which gives a different taste.

Tuesday, 7 August 2018

Moringa/ Drumstick leaves Multigrain Spicy Bread

Moringa/ Drumstick (Nugge in kannada) plant is one useful plant almost all the parts of which is consumable. Recently I have posted Moringa leaves Chutney powder recipe. Today it is Savoury multigrain moringa bread which makes a great & healthy breakfast. This bread is rich in protein, carbohydrate, iron, vitamins, minerls & fibre. This has all the goodness of Drumstick leaves, multiple grains (Jowar, Ragi & wheat) flavoured with Cumin & garlic!
Click for Dill Multigrain Dark savory bread recipe. Other recipes of drumstick leaves are Mudde palya, Drumstick leaves Chutney powderMoringa & Curry leaves rice. Also click to find Drumstick flower Mudde palya recipe.

moringa leaves bread

Preparation Time: 2 hours
Baking time: 25 minutes
Serves: 400 grams bread
Jowar flour – ½ cup
Ragi/ finger millet flour – ½ cup
Whole wheat flour – 1 cup
Maida/ white flour – 1.5 cup
Drumstick/ Moringa leaves – 2 cups (tightly packed), Washed and dried with a towel
Dry active yeast – 1 tsp
Sugar – 1 tsp
Milk – ¼ cup
Water – ¼ cup
Buttermilk – ¼ cup
Salt – ¼ tsp
Baking soda – ½ tsp
Cumin/Jeera seeds – 1 tsp
Red chilli powder – ½-1 tsp
Ghee – 2 tbsp + for greasing
White sesame/ til/ Ellu – 1 tsp (Optional)
Ground nuts/ peanuts – 2 tbsp (optional)
Garlic pods – 6-8

Step 1: Preparing yeast
  • Take lukewarm water, add 1 tsp sugar and dissolve. Sprinkle dry yeast from top and stir vigorously to mix well. Set aside for 5 minutes and allow yeast proofing. (Or follow the instructions provided by the manufacturer.)
  • The solution should be cloudy and frothy after five minutes. If not, discard and prepare again.

Step 2: Preparing dough and allow rising
  • Chop cleaned Drumstick leave fine.
  • Peel and finely chop garlic pods.
  • Crush cumin seeds in a mortar & pestle (or gundu kallu). You need not make fine powder.
  • Crush peanuts roughly or churn once in a dry jar of mixer to get a coarse powder. Keep aside
  • Take the prepared active yeast solution (step 1) in a wide mixing bowl. Add Milk and buttermilk.
  • Add the chopped moringa leaves & flours one by one. Add baking soda, salt, chopped garlic & crushed cumin seeds on top of the flour. Combine all well and knead to prepare soft dough by adding oil or ghee. Sprinkle water if it looks too dry while kneading the dough.
  • If it is too sticky, add little flour. Set aside for an hour, covering the bowl with clean & wet kitchen towel.
  • The dough will rise and become almost double the initial size after an hour.

Step 3: Baking
  • Preheat the oven to 180 degree Celsius. Dust the loaf pan or baking tray with a tsp of flour.
  • Press and knead the dough lightly on a floured surface once again. Roll over white sesame seeds and powdered peanuts, so that whole bread is covered by it from outside. You can use any method below (1) or (2)
    1. If using loaf pan: Place the dough in a loaf pan and bake for 20 – 30 minutes or until the color becomes brown and bread becomes harder from outside & inserted fork comes out clean.
    2. If you are using a cake tray and not loaf pan (which I used): Divide the dough into two portions and bring each of them to two loaf shapes. Place them in the tray side by side leaving little space in between and sides. Bake for 25 minutes or until done as instructed in (1)
drumstick leaves bread

  • Allow the bread to cool as it is after baking. Slice and serve warm with any spread or plain. The flavored bread tastes great with mayonnaise/sauce.
moringa bread

Keep an eye on the health if you are consuming on regular basis. It may have adverse health effects such as stomach upset if consumed in larger quantities (leaves, pods, flower) especially in kids!
It is believed to have heat property on body & few chemicals cause negative symptoms.
Consult an expert if you intake stem extract (better to avoid root).

Sunday, 5 August 2018

Palak Chapathi/ Spinach Paratha

Let me wish you a very happy Friendship day 2018. 
I am sharing a simple & healthy Paratha/ chapathi using Spinach or Palak. As any other green leafy vegetable, spinach is rich in iron, vitamins, minerals & fibre. Using them in the pureed form while preparing dough is great idea to feed it to the one dislikes it. Here you find a recipe to prepare chapathi with it. It tastes great with any side dish, curds & pickles or even a simple veg roll can be prepared. My son likes it as cheesy corn roll.

Spinach Paratha

Look for the recipes of Palak PooriMudde palya which can be prepared using Palak.

Palak Chapathi

Preparation time: 40 minutes
Cooking time: 30 minutes
Serves: 16-18 medium Chapathis
Palak leaves – 2 cups (tightly packed)
Wheat flour – 2 cups
Ghee – 1 tbsp (for dough) & additional for cooking parathas
Salt – to taste
Red chilli powder – ½ tsp (adjust to taste)
Carom seeds/ ajwain/ om kalu- ½ tsp or little more

Jaggery powder – 1-2 tsp (optional)

  • Clean, wash palak leaves and drain water completely.
  • Roughly chop the cleaned leaves and boil with little water (Just sprinkling is sufficient). Switch off the stove and allow cooling.
  • Puree the boiled greens in a mixer. Transfer to a large mixing bowl.
  • Add Wheat flour, carom seeds, chilli powder and jaggery to the palak puree. Add salt and ghee.
  • Knead the above ingredients well to get smooth and soft dough (like regular chapathi dough). Add little flour if dough is sticky or sprinkle water if too dry.
  • Set aside for minimum half an hour for better result.
  • Now, divide the dough into equal sized balls of large lemon size, roll to prepare chapathis applying flour as & when required.
  • Heat the iron griddle or tava.
  • Apply little oil on the griddle & place the rolled chapathi. Cook both sides of chapathi by flipping in between. Apply ghee on both sides of chapathi. It is done when you see small brown spots on both sides.
  • Prepare all the chapathis & store in a hot box.
  • Serve with your choice of gravy or stir fry. It makes a healthy breakfast/ lunch or dinner.
Palak Chapathi