Thursday, 26 September 2019

Fresh figs milkshake/ Anjoora milkshake

Figs are nutritionally rich fruits with lot of health benefits. A glass of thick fig milkshake not only fills stomach but also supplies major nutrients such as vitamins, minerals, dietary fiber…
You can start your day with this healthy drink or can have it during mid-day or even evening. Making of it is very simple as well.

Fresh figs milkshake

Preparation time: 10 minutes
Serves: 2
Fresh ripe figs – 3-4
Chilled milk – 1.5 glasses
Sugar/ jaggery – 2 tsp or as per taste, I used sugar
Water – ¼ glass
Ice cubes – few (optional)

  • Wash, peel off figs, discard skin and chop roughly
  • Blend chopped figs, milk, water and sugar/jaggery together using a blender or mixer jar.
  • Transfer to the serving glass, serve chilled with added ice cubes optionally.

  • This milkshake thickens a bit as time passes and make sure you have the right consistency before serving. It tastes great even when served thick with a spoon too.
  • Adjust the sweetener according to taste.
  • If you are looking for vegan option, then replace milk by coconut milk.
  • Optionally you can add chopped nuts before serving.
Anjoora milkshake

Monday, 23 September 2019

Hulimenasu Kodilu/ Uppu menasu Sambhar/ Koddel

Koddel or Hulimenasina Kodilu is a simplest form of sambhar/ curry prepared in Tulunadu/ Dakshina Kannada. The spice/ masala used in this is minimal which are in their raw form, not fried unlike regular sambhar. The process of making this sambhar is bit simple & hence less time consuming too. So it is ideal to prepare when you have less time, but need a sambhar/ curry with coconut. Best vegetables suitable to prepare this are Ivy gourd/ tindora or Sambhar cucumber (Ripe) or Raw banana. Garlic can be used optionally which gives a distinct rich flavor to the curry. It goes great with rice!  

Hulimenasu Kodilu

Preparation Time: 15 minutes
Cooking time: 20 minutes
Serves: 3-4
Vegetable of choice (Ivy gourd/ Raw banana/ Colored cucumber) – 2 cups of cubed pieces
Tamarind – small gooseberry sized
Jaggery – Small lemon sized or little less
Grated coconut – ½ cup
Coriander seeds – 1 tsp (optional)
Dry red chillis – 2, Adjust to taste
Coconut oil – 3 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Garlic flakes – 6-8 (optional)


  • Wash and cut vegetable to desired shape. It is suggested to make bit larger pieces. If using tindora, it is better to mash every tindora using a mortar-pestle than cutting it.
  • Now take the vegetables in a vessel, add water (about 1.5 cups), salt, tamarind extract, turmeric powder and jaggery. Boil until cooked. If needed add more water.
  • Meanwhile, grate coconut, grind with raw red chillis and coriander seeds using a mixer grinder. You can add 2 raw garlic flakes too if you like the flavour (optional)
  • When vegetable is cooked properly, add this ground masala, mix and boil very well. Continue boiling on low flame for 5 minutes when it starts boiling. Switch off the stove.
  • Prepare seasoning of mustards, peeled garlics minced dry red chilli in coconut oil. On spluttering, add curry leaves and add it to the sambhar/ Koddel.
  • Serve hot sambhar with rice and 1 tsp of coconut oil.

  • This can be made without adding coriander seeds as well.
  • Tamarind can be added while grinding instead boiling vegetable. Either way is fine.

Saturday, 21 September 2019

Anjeer Banana Buns/ fresh fig banana buns

Figs & buns, sounds something new? Regular buns/ banana buns may not be new to you! Have you ever tried it with any other fruits such as jack fruits for example? If so this is for you to try. Figs goes great in buns with mild flavour & crunchy texture while having every single bite!
I am trying different dishes of figs as we are having good harvest this time. I try my best to use them without wasting to make #zerowaste. Recipe of buns goes as follows.
Please check here for my recipe of vegan banana buns.

Anjeer Banana Buns

Preparation time: 3-4hrs
Cooking time: 30 mins
Serves: 16 buns (approx.)

Wheat flour – 2 cup
Ripe banana– 6 (small), or 3 (big )/ 1-1.5 cup mashed
Fresh figs/ anjeer – 3-4
Sugar – 2-4 spoons, adjust to taste
Baking/ cooking soda – 1/2  tsp
Jeera - 1 tsp
Salt – taste
Buttermilk/ curds – ¼ cup (optional)
Oil – 2 spoons
Oil – for deep frying

  • Peel off bananas, chop & keep aside. 
  • Wash, peel figs and chop roughly.
  • Now, blend banana & figs with sugar and salt in a mixer jar to smooth paste.
  • Mix all dry ingredients such as flour, baking soda, jeera in a bowl. 
  • Mix them with the figs banana puree in a large vessel to kneed properly adding 2 spoons of oil and prepare the dough. 
  • The dough should be bit softer than regular chapathi dough. If required add buttermilk/ curds to make the softer dough. Kneed it really well.
  • Keep the dough covered for 3-4 hours. Not to worry even if it is more hours.
  • 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 (Size should be of poori but thicker). 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.
fresh fig banana 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.
  • Add bananas or buttermilk instead water if dough becomes harder. It makes buns soft.
Anjur buns

Wednesday, 18 September 2019

Eggless Lemon Cocoa cupcakes/ Chocolate & Lemon flavored muffins

Hello, how are you? Have you ever tried baking a cake with a flavor of lemon & cocoa in one? Today I am posting one such simplest bake which is delicious I can say. This time we have good harvest of lemons & this variety is very flavorful and less tangy in taste. Baking a cake with lemon was in my ‘to-do’ since long time. So this was the right time to take action & I did it. I am so happy that my kids asked for a second serving; otherwise they never appreciate homemade food very easily.
Basic recipe I followed was similar to my other eggless cupcake recipes such as cucumber muffins, jack fruit muffins, Apple cinnamoncupcakes, Eggless Guava passion fruit muffins

Lemon Cocoa muffins

Preparation time: 10 minutes
Baking time: 20 minutes
Serves: 12 muffins
All-purpose flour/ Maida – 1.5 cups
Small semolina/ chiroti rava – ¼ cup
Sugar - ¾ cup
Lemon juice – 2 tsp
Fresh butter milk – 1 cup
Milk – 0.5 cup
Salt – ¼ tsp
Baking soda – ¼ tsp
Cocoa powder – 1 heaped tsp
Ghee/ unsalted butter – 3 tbsp
Lemon zest/ grated outer rind of lemon – 1 tbsp (of 1big lemon)

  • Grate only outer green/ yellow rind of lemon & keep it ready. Extract lemon juice from the lemon keep that separate as well.
  • Take a wide mixing bowl. Take ½ cup buttermilk, milk in it. Add lemon juice, sugar and salt to it. Mix once.
  • Now add flour, small semolina, Cocoa powder, baking soda and ghee one by one. Combine everything well so that there are no lumps formed. If batter becomes too dry, then add buttermilk to get the right consistency. It should be of dropping consistency (idli batter, neither runny nor too dry).
  • Add lemon zest and combine evenly.
  • Preheat the oven to 180deg Celsius.
  • Fill batter into each muffin mold (liner) equally. Leave little space for the muffins to rise while baking (fill only about ¾ th or little more in each liner).
  • Bake for 20 mins or until inserted fork / toothpick comes out clean.
  • Once done, allow to cool a bit and garnish with the icing sugar if required.
  • Serve warm.
Chocolate & Lemon flavored muffins

  • Variations are possible with added choco chips or chopped nuts in the batter.
  • If buttermilk is fresh & not sour, then you can just use it and milk can be avoided.
  • Ghee residue can be used in the batter if you have. I prepared batter without ghee residue, baked one batch (6 numbers) without it initially and added 2 tsp ghee residue while baking 2nd batch. Both turned out to be good.
Lemon cupcakes

Thursday, 12 September 2019

Aloo methi/ Dry potato fenugreek leaves subzi/ Aloo menthya soppu palya

Are you a kind of person, always on toes and looking for some healthy but quick to make recipes? Here is one such dish, Aloo methi, a dry palya.. You can make it with minimal ingredients in half an hour if you keep fenugreek leaves cleaned and ready. This stir fry is flavorful with slight bitterness of fenugreek/ menthe soppu. It can be served as side dish for chapathi/ rice to make your meal healthy and nutritionally rice. Including leafy vegetables in regular diet is always proved to be best to supply multiple nutrients such as vitamins, calcium, iron, dietary fiber…

Aloo methi

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3
Fenugreek leaves – 1-2 bunch (about 2 cups tightly packed)
Potatoes – 4 (medium)
Salt – to taste
Chilli powder – ½ tsp or Slit green chillis – 1-2
Garam masala powder – ¼ tsp (optional)
Oil – 2 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chilli – 1
Garlic – 5-6 cloves

  • Wash potatoes and cook in a pressure cooker with water for 3-4 whistles. Keep aside & let the pressure to be released.
  • Meanwhile, clean fenugreek leaves by removing root & hard stems. Wash well with running water. Chop roughly and keep aside.
  • When cooker is done, remove the potato skin and dice/ cut potatoes into desired shape and size.
  • Now heat a pan, add oil, mustard seeds, cumin, peeled & crushed garlic and minced dry red chilli.
  • On spluttering, add slit green chilli (if using) and add chopped leaves and fry until cooked & raw smell goes off.
  • Add salt, red chilli powder, garam masala powder and cut potato pieces. Mix everything well and heat for couple of minutes.
  • Garnish with chopped coriander if you like.
  • Serves warm palya with chapathi or rice.
Dry potato fenugreek leaves subzi


  • I always make less spiced side dishes & you can adjust according to your taste.
  • You can replace fenugreek leaves with other greens such as palak, tender moringa leaves... 
Aloo menthya soppu palya

Monday, 9 September 2019

Vegetable Kootu/ Vegan Cumin flavored coconut vegetable Curry

Onam festival is around the corner!Happy Onam in advance! It is incomplete without Onam Sadhyam/ heavy & satisfying meal! Generally special dishes in the meal have the hint of coconut & Banana (raw/ ripe) in various forms. Nendran banana prathamam/ payasa, nendran chips are the must have items. ‘Avial’, other curries accompany rice. Today I am posting recipe of kootu/ curry resembles avail & majjige huli, but without buttermilk/ curds. The best vegetables suitable for this curry are tindora/ ivy gourd and Malabar cucumber/ sambhar cucumber.
This is very easy to make with minimum ingredients, which goes great with rice.  This recipe was initially introduced to me by my friend Soumya Bhat who helped me in coming up with 'Ritucharya post'. Thanks Soumya!

Vegetable Kootu

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Vegetable of choice (Ivy gourd/ Sambhar cucumber/ Snake gourd…) – 2 cups (diced/ cut into desired shape)
Freshly grated coconut – ½ cup
Cumin seeds – 1 tsp
Black Pepper – 8-10, adjust to required spice level
Salt – to taste
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Dry red chilli - 1
Curry leaves – 1 sprig

  • Wash vegetable and cut as you like.
  • Cook it with water and salt.
  • Meanwhile, grate coconut. Take it in a mixer jar, add cumin & pepper. Grind to get smooth paste.
  • Add the coconut paste to the cooked vegetable when vegetable is done.
  • Bring to boil. Switch off the heat.
  • Prepare a seasoning of coconut oil, mustard, minced red chilli and curry leaves. Add to the curry/ kootu.
  • Serve hot kootu with steamed rice and little coconut oil on top if needed.

  • Curry will be mildly spiced with the ingredients mentioned here. You can increase the pepper quantity if you need spicier.
  • Avial reciep is similar with mixed vegetables with added green chillis while grinding coconut. At the end, little buttermilk/ curds should be added
  • This kootu tastes similar like avial.
Vegan Cumin flavoured coconut vegetable Curry

Saturday, 7 September 2019

Palak Soup/ palak shorba/ Spinach Soup

It is the season of festivals. Heavy meals & over eating makes us to look for healthy, light dishes. Here is a simple yet quite filling green creamy soup recipe which is not very new. Palak shorba or palak soup is a healthy & creamy soup which is originally from Punjab. This soup is commonly made and enjoyed by many. Spinach or palak is a healthy leafy vegetable which is loved by many and found in Indian markets.  Here is the recipe of how to make this delicious soup with earthy flavor of spinach and creamy texture with added milk.

Palak Soup/ palak shorba/ Spinach Soup

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 3-4
Palak/ spinach leaves – 2-3 cups tightly packed
Milk – 1 cup
Cream – 2 tbsp (optional), fresh collected on top of boiled milk
Salt – to taste
Pepper powder – ¼ tsp, adjust to taste
Garlic cloves – 6-8, peeled & finely sliced
Fresh mint leaves – 2 tbsp, chopped (optional)
Ginger – ½ tsp, grated (optional)
Ghee/ oil – 1 tsp
Corn flour - 1 tsp (optional)
Few ice cubes - optional

  • Clean palak/ spinach removing root & mud if any and wash well with running water. Stem is fine to have.
  • Drain water completely and take the leaves in a vessel with little water (1/4 cup). Boil it covered with a lid. Switch off the heat on boiling.
  • Adding ice cubes immediately helps in retaining color. I have not added it here. Allow cooling.
  • When Spinach is cooled, take it in a blender/ mixer jar along with mint leaves & ginger (if using), and blend well to get smooth puree. Soup will taste good even without mint & ginger.
  • Now, transfer this palak puree to a vessel (You can strain/ sieve to collect only liquid, whereas I don't prefer) . Add salt and pepper powder. Boil well. Add Milk, milk cream, mix and bring to boil. Adjust the consistency by adding water as required. If you need thick soup, then dissolve 1 tsp corn flour in water, add to boiling soup and boil for 1-2 minutes more. Switch off the heat.
  • Meanwhile, peel off garlic, discard the skin. Mince/ chop garlic very fine.
  • In a separate pan (tadka pan) take garlic and ghee/ oil. Fry until garlic turn brown. Add this to soup. Serve hot soup with toast/ bread/ rusk or plain.
Spinach Soup

  • You can make this soup bit spicy adding 1-2 green chillis while blending palak. I avoid green chillis as much as possible and not added while making this soup.
  • Salt & pepper can be adjusted to your liking.
  • Mint & ginger are also optional.
  • Optionally you can add lemon juice while boiling the soup, I have not used!
Palak Soup