Thursday, 30 June 2016

Rava Dosa


  • 1 cup unroasted rava/sooji/semolina)
  • 1 cup rice flour.
  • 1/2 cup all purpose flour/maida.
  • 4 green chilli, finely chopped.
  • 3 medium onion, finely chopped.
  • 10 to 15 curry leaves, chopped.
  • 1 inch ginger, finely chopped (optional)
  • Buttermilk as required.
  • 1/2 cup chopped coriander leaves. 
  • Salt as required.

For tempering
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds
  • Oil or ghee as required for roasting the dosa
  1. Take rava, rice flour, all purpose flour, green chilies, ginger, onion, coriander leaves in a mixing bowl.
  2. Heat 1 tsp oil in a small frying pan add mustard seeds when they stop spluttering, add the cumin seeds. Then add the curry leaves. Saute for a few seconds.
  3. Add this tempering mixture along with the oil to the other ingredients in the bowl and add salt.
  4. Pour buttermilk and make a thin batter without any lumps. The batter should not be thick or of medium consistency. If the batter becomes too thin, then add some rice flour to lightly thicken it. keep aside for 30 minutes.
  5. Heat the tawa or non-stick pan. Smear a bit oil with a slice of onion or paper napkin.
  6. With a ladle pour the dosa batter from the edges towards the center. Don't try to spread it.
  7. Sprinkle ¼ or ½ or 1 tsp of oil from the top.
  8. Let the base becomes golden and crisp. Flip and cook the other side. When both the sides are cooked, remove the dosa from the pan. 
  9. Serve the onion rava dosa hot with coconut chutney or vegetable sambar. Onion rava dosa has to be served immediately.

Saturday, 25 June 2016

Bisibele Bhath

Prep Time          10 Minutes
Cooking Time  30 Minutes
Serves                  4

Ingredients :
Rice 2 cup
Toor Dal 2 1/2 cup
Tamarind 1 Lemon sized
Jaggery     1 Tablespoon – depending on the sweetness you wish
Sambar/Huli  powder 2 Tablespoon
Red Chilli Powder   1 Tablespoon
Ghee  2 tablespoons
Salt to taste

Vegetables :
The following vegetables cut in 1” length

Finely chopped methi leaves 1 cup
Curry leaves
Coriander leaves

Fresh peas or  Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )

PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.
For Tadka

Oil 1 tablespoon
Mustard seeds 1 teaspoon
Turmeric powder ½ teaspoon

Preparation :

Soak tamarind in water.

In a cooker cook daal along with vegetables and rice in separate containers.
For rice generally we add water at 1:2 proportion. But here, you need to put a little more water so that the rice is cooked soft.

Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. Once they splutter, add turmeric powder and hing.
Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
While it is boiling, add jaggery, red chilli powder, sambar powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.

Then add the daal cooked with veggies, add water if required and boil for five more minutes.

Add the cooked rice, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. Cook on low fire.

The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.

Add ghee and garnish with finely chopped coriander and cover for five minutes.

Serve hot with Raitha, Boondi kaalu or chips.

Saturday, 11 June 2016

Dhatri - The Village resort
I had set my eyes on this destination, a rural, rustic, village resort for more than a year. It was my idea of a holiday. An escapade into the nature. I have written about my craving for nature and village life a million times, may be ad-nauseum. The regular weekend resorts with swimming pool, badminton court and table tennis, the staple North and South Indian dishes is not my cup of tea. I would rather have a village home, with its aangan, plants, flowers and fauna, birds chirping in the background and of course our very own grandma's cuisine. And Dhatri Village Resort fitted the bill to the T. So off we went. Fifteen girls from Basavanagudi Branch. But of course, why that smirk? We are as young as we feel :-D I would take you through the resort and have given the contact details at the end. I bet you would scroll to it before fully reading through the details! Hold on !!!

This is the resort and this is the type of welcome you get on arrival .....

The beauty of this destination is it is not very far off from Bangalore. It is just about 80 kilometers from Bangalore near Kyatasandra, Tumkur. It caters mainly to a full day package, from dawn to dusk. You can arrive here by morning 8 o'clock where a sumptuous treat of breakfast would be waiting for you.They are not your staple bread and butter, but delicious desi delicacies, with abundant dose of fresh desi ghee. The menu varies and on the day we went it was Ottu Shavige with gojju and ghee, Ottu shavige with Kai haalu and ghee, Ottu shavige with capsicum and chillies with ghee, Avalakki khara pongal with ghee, Ragi Hurittu with ghee ... Yes! that's the breakfast we were offered with piping hot filter coffee!!!

And personally I feel this is the ideal season to visit the resort because it would be fresh and green everywhere, all the plants washed in rain and flowers blooming everywhere. With Jackfruits and Jamoons inviting you and peacocks flying around, you will feel as if you are in Malnad!

And the host Sri.Ravi will then engage you with innovative village games, witty and full of fun. They were so interesting and funny that we fell off our chairs unable to control our laughter :-)
He conducted one game after another, engaging us in one activity after another giving a small break in between and we were so engrossed and relaxed that we forgot everything else in the world. You will have the choice to play or just sit back and relax soaking in the beauty of the nature. Mats and pillows are arranged inside the hall for those lazy bones!

And even before that healthy sumptuous breakfast could be digested, he invited us for a light snacks and juice. Now again!?! But none could resist the tempting sihi and khara avalakki with panaka :-)

And then again back to games, so innovative were his ideas that we could not help but marvel at his ingenuity and involvement and became children again!
And the lunch at 3 PM was again healthy, tasty home cooked delicacies. Look at these snaps and watch the video because I may not be able to do justice trying to explain the dishes. and rounded off by the bananas and betel leaves grown in their farm. The hosts will then give you the option to buy their innumerable home made products.

Post lunch a tour through the farm amidst the greenery was what we needed to burn all the calories. But because it was all healthy and home grown food and included none of those sweet and fried dishes, we were all feeling rejuvenated and raring to go with the fresh air and rain drops and flying peacocks giving us company.

And along with coffee, the hosts distributed the prizes, conspicuously taking care to see that each and every visitor got a prize! And what were the prizes? All the fresh veggies grown by them!!!

And it was time to bid adieu and like the old kannada adage " Undoo hoda, kondoo hoda", they gave us boiled groundnuts to munch on our return journey.

PS :

Sri. Ravi, along with his family is the host and the organiser of this resort comprising of about 5 acres, which was started three years ago. The charge is 600 rupees and it's a day package. However if you wish to stay back for the evening, they will arrange "Kai tuttu oota" for the night and rooms to stay at an additional cost. But beware of the hounding mosquitoes!
It would be usually thrice a week and you have to book in advance. He prefers a minimum group of 20 to 25 persons. If your party contains less number or if you are going just with a family, you have to wait for his date to accommodate with other party.

His contact number is  9945179936

Have a fun filled rural escapade!!!


Thursday, 26 May 2016

Heerekai Huli Thovve
Prep time                        10 mins
Cooking time                   20 mins
Serves                             4


Heerekai / Ridge Gourd  :      1 bowl ( 2 medium sized)
Toor Dal                        :      1 Cup 
Coriander seeds             :      1 Tablespoon
Urad dal                         :      1 1/2  Teaspoon
Channa Dal                    :      1 1/2 Teaspoon
Methi / Fenugreek seeds :      1/4 Teaspoon
Jeera                             :      1/2 spoon 
Cinnamon:                     :      1/2 Inch 
Red chilli (Byadagi )        :      5 to 6
Coconut                         :      1/2 Cup
Tamarind                       :      Small marble size (Optional)
Jaggery                         :       1/2 Teaspoon (Optional)
Curry leaves                   :     6 to 8
Coriander Leaves            :     2 Tablespoons. 
Hing (Asafoetida)            :     a pinch
Turmeric Powder             :     a pinch
Oil : 2 Teaspoons. 
Mustard seeds : 1/2 
Salt to taste

Method : 

1. Wash and cook toor dal in pressure cooker.
2. Wash and remove the outer skin of ridge gourd and cut it into small cubes and cook it with required water. 

3. In a pan fry chana dal, fenugreek seeds and urad dal with little oil .
4. Fry them till they turn golden brown. Add cinnamon, red chilly and coriander seeds. Fry for 10 seconds.
5. Add hing and 4 to 5 curry leaves and put off the fire. Add coconut and jeera. Grind all this to a nice paste with little water.
6. In a thick bottomed kadai add a spoon of oil and heat.
7. Add 1/2 Teaspoon of  mustard seeds and let them splutter. Add channa dal and urad dal. 
8. Add Hing and cooked vegetables and dal.
9. Add required salt, turmeric powder and mix it well. If you are adding, add the tamarind juice and jaggery now.Let it boil for 3 to 4 minutes. While boiling add curry leaves.

10. Add ground coconut mixture and mix it well. Add water if it required. Let it boil for 5 to 6 minutes.
11. Boil it nicely and shift the Huli -Tovve to a serving bowl.
12. Add coriander leaves and a spoon of ghee.
13. Serve hot rice and a spoon of ghee.

14. It can be relished with chapati and rotis too.

Wednesday, 25 May 2016

Corn Pulav

Basmathi rice- 1 big cup 
Finely chopped Onions-2

Sweet corn kernels-1/4 cup

Masala grinding:


Poppy seeds 1 tsp
Green chilly – 6
Ginger 1 small piece

Garlic 2 cloves
Mint leaves- 10 leaves
Coriander leaves
Turmeric powder 1/4 tsp

Sugar 1/2 tsp
Cashewnuts   10-15Water – 1 1/2 cups
Ghee/Refined oil - 2 tbsp


  1. Wash and keep aside Basmathi rice for 30 minutes.
  2. Grind the masala with all the above mentioned ingredients.
  3. Fry the cashewnuts in ghee and set aside.
  4. In a thick bottomed pan heat ghee, add onions and fry till translucent.
  5. Add the ground masala and fry for a minute.
  6. Add sweetcorn kernels, soaked and drained rice and saute for a minute.
  7. Add water,sugar and salt to taste.
  8. Pour everything to a big cooker vessel and close the lid.
  9. Cook till 4 whistles.
  10. Once the pressure releases open the lid and slightly fluff it with a fork.
  11. Garnish with roasted cashewnuts.
  12. Serve hot.

Thursday, 19 May 2016

Sabudana Khichdi - Sabbakki Uppittu
Sabbakki Khichadi or Sabudana khees, as it's known in Marathi is the most popular dish of Maharashtra. It is specially made on Ekadashi day, along with Kadlekai unde - groundnut ladoos - as its quite filling, besides being very tasty and nutritious.

By the way have you ever wondered how and from what the sabbakki is prepared? I too was ignorant and was very very curious. It was back then when Google had not entered our homes. I have always been very inquisitive and curious about such things. There is this insatiable hunger to learn and find out. Like I wanted to know what is the difference between Maida and Wheat flour, whether sabbakki was grown or manufactured, how the planes fly, how the ships stay afloat on water, how the data is compressed and stored in microchips ........ the list was endless.

But the sources of knowledge back then when we were kids and students were very limited. There were parents and then there were teachers. But beyond the scope of their knowledge, they were also helpless. I would go and pester my father and my teachers with my inquisitive questions and beyond a point, exasperated, they would say “ Go and find in encyclopedia.”

Alas, encyclopedia was beyond the reach of – leave alone me – even my school! When I got married and came to Bangalore and had kids, a friend of my husband had taken the agency of Encyclopedia and invited us once to his home to market them. And the price? Just 40000 rupees!! By that money, I could have easily bought a 30x40 site in Bangalore's outskirts! So we said thanks but no thanks and came back.

And then came the baap of all the knowledge, Google and Internet and fortunately the world is at my fingertips now and there is no stopping me :-)
By the way do you know how sabbakki is prepared? And what is the raw material? You would be surprised to know! Sabbakki, called Sago in English, taking its name from the tree from which it is prepared. After removing the bark of the thick trunk of the tree, the inner part is washed, cut, ground, powdered and processed! Go and check in Youtube. Its an interesting process!

OK. After a long introduction and a lot of deviation, here is the recipe of Sabudana Khichdi / Sabakki Uppittu. Enjoy!

Prep time                 10 minutes
Cooking time            10 Minutes
Serves                       4

Ingredients :

Sabudana                                                           6 cups
Thick curds                                                         1 cup
Roasted and coarsely powdered groundnuts           ½ cup
Groundnut oil                                                     ¼ cup
Mustard seeds                                                    1 teaspoon
Jeera                                                                 1 teaspoon
Hing                                                                  2 pinch
Turmeric                                                            ½ teaspoon
Coarsely ground green chillies                             1 tablespoon
Finely chopped Coriander leaves
Curry leaves
Salt to taste

Preparation :

Wash the Sabudana in a sieving plate or bowl  under running water.

This step is extremely important. Only if we wash them under running water,
the powdered sabudana will be washed off and we can cook the khichdi with separated and well cooked grains. Wash till all the powder is washed off and you get the clean and clear sabudana.

Transfer them to a bowl and soak in thick curds for at least 4-5 hours. If you are preparing this for breakfast, you can keep them soaked in the night itself.
In the morning rub the soaked sabudana with your hands so that  they are separated and there are no lumps.

In a thick bottomed kadai heat groundnut oil.
Put mustard seeds and let them splutter. Reduce the gas heat.
Add Jeera, turmeric powder, hing, ground chillies and  curry leaves.
Pour in the soaked sabudana and add salt. Mix well and add a little water.

Here is the trick to cook sabudana in a perfect way. keep adding very very little water, mix well and close the lid for a minute. Repeat this process till the sabudana expand fully and cooked softly. The quantity of the water, heat and mixing here is very important. Keep mixing thoroughly so that they don't stick to the bottom, nor overcooked or burnt.

Once it is cooked perfectly, add the coarsely powdered groundnut and nicely chopped coriander leaves.

Serve hot.

Sunday, 15 May 2016

Bitter gourd fry

Prep time                        10 mins
Cooking time                  20 mins
Serves                             4

Ingredients :

Bitter Gourd thinly sliced circles          4
Thinly sliced onions                              3
Sour curds                                             1 cup

Sambar powder                                     2 tablespoon
Turmeric powder                                  1 teaspoon
Jaggery powder                                    1 tablespoon
Oil                                                        4 tablespoon
Mustard seeds                                      1 teaspoon
Jeera                                                    2 teaspoon
Grated coconut                                    2 tablespoon
Chopped coriander leaves
Curry leaves
Salt to taste

Preparation :

Soak the bittergourd slices in sour curds for 20-30 minutes.
Heat oil in a kadai, add mustard and jeera seeds, hing,turmeric powder and curry leaves.
Add sliced onions and fry till golden brown, stirring occasionally taking care not to burn them.
Squeeze the bittergourd from the curds and add.
Also add salt, sambar powder.
Cook on a medium flame covered with a lid and stirring occasionally.
Add a little oil if you prefer and keep frying till the bitter gourd turn golden brown.
Turn off the fire and add jaggery powder.
Garnish with coriander and grated coconut. 

Serve with rotis/chapati and rice. 

Friday, 6 May 2016

Rava Pongal

Prep time                        10 mins
Cooking time                  20 mins
Serves                             4

Ingredients :

Rava/semolina                 4 cups
Moong Dal                       2 cups
Salt to taste

Ghee                                3 tablespoon
Black pepper                   1 tablespoon
Black pepper powder      1 tablespoon
Grated coconut                1 small cup
Cumin seeds                    1 tablespoon
Cashew nuts                    20
Finely chopped ginger    2 tsp
Slit green chillies            10
Turmeric powder            ½ tsp
Curry leaves

Preparation :

Dry roast moong dal till golden brown.
Pressure cook nicely with 4-5 cups of water.
Dry roast rava with a little oil.

In a kadai, heat ghee and on a low flame lightly roast black pepper, cumin seeds,cashew nuts,finely chopped ginger, green chillies, grated coconut and turmeric powder in that order..
Add 3-4 cups of water and while boiling add curry leaves, salt and the rava and cook stirring occasionally.
When the rava is cooked, add the cooked moong dal after mashing it nicely.

If you prefer, add some more ghee, water, if required,depending on the consistency you prefer and put some pepper powder. Cook a little more, stirring occasionally. Garnish with finely chopped coriander leaves.

Friday, 29 April 2016

Basale Soppina Huli

Ingredients :

Basle leaves : 1 bunch
Channa dal : 1 Tablespoon
Urad dal: 1 Tea spoon
Coriander seeds : 1 Tablespoon
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut : 3 to 4 Tablespoons
Salt : To taste
Oil : 2 Teaspoons. 
Tamarind: a small marble size.
Jaggery : 1 

Preparation :

1. Wash and cut Basle leaves and cook until they turn 
soft. Keep it aside.
2. Grate coconut and keep it aside.
3. Now keep a small pan on the fire. Put 1/2 teaspoon of oil.
Separately fry Methi seeds, channa dal and urad dal till golden brown.
4. Add coriander seeds and red chilli and fry for 1 minute.
5. Now grind this mixture with coconut and small marble size tamarind
6. Keep a pan on the fire. Add cooked basale soppu, jaggery, and turmeric powder and ground coconut mixture. Add salt. Mix it well.
7. Now boil nicely for 2 to 3 minutes. Stir slowly in between so that it does not get burnt at the bottom.

8. Keep a small pan on the fire and put a tea spoon of oil and heat. Add mustard seeds and hing. Add curry leaves when the mustard seeds splutter. Add this mixture to Basale curry and serve hot.