Friday, 20 November 2020

Stuffed capsicum with gravy recipe | Bharwa Shimla Mirch | stuffed bell pepper in tomato gravy| ಡೊಣ್ಣೆ ಮೆಣಸಿನ ಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ ಪಲ್ಯ


Ingredients :

  • 5 small capsicums (Simla Mirch)
  • 2  tablespoon cooking oil

For the filling :

  • 4 medium potato boiled and mashed
  • ½ cup carrot finely chopped
  • ½ cup onion finely chopped
  • 1 teaspoon finely chopped green chilli
  • 1 tablespoon finely coriander chopped 
  • 1 tablespoon ginger garlic paste
  • 2 teaspoon jeera ( cumin )
  • 2 teaspoon coriander powder
  • 2 teaspoon red chilli powder
  • 2 teaspoon garam masala powder
  • A pinch of haldi
  • 1 tablespoon oil
  • 1 tablespoon butter
  • Salt to taste

For the gravy: 

  • 4 chopped tomatoes 
  • 1 cup finely chopped onion 
  • 1 tablespoon garlic ginger paste
  • ¼ cup of cashew nuts
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chilli powder
  • A pinch of haldi
  • 1/2 teaspoon sugar
  • 1 tablespoon kasuri methi powder
  • ½ cup of cream ( optional )
  • 2 tablespoon butter
  • Salt to taste

Recipe video :

Procedure : 

  • Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. 
  • Sprinkle very little salt inside all around the capsicum and set aside.

Procedure for the gravy :

  • Heat 1 tablespoon butter in a pan.
  • Add cashewnuts, saute till they turn golden brown.
  • Add onion and saute for 2-3 minute.
  • Add garlic ginger paste and sauté for a minute.
  • Add tomatoes and cook till tomatoes turn soft and mushy.
  • Add sugar, salt, coriander, chilli, haldi and cook for a few minutes.
  • Cool the mixture and grind to a smooth paste.
  • Heat 1 tablespoon butter in the same pan, add the ground paste and simmer on low heat for 5 minutes after adding the water if required.
  • Add kasuri methi powder and garam masala powder and simmer some more.
  • And then add fresh cream and adjust the seasoning.

Procedure for the filling :

  • Heat oil in a pan.
  • Add cumin, then add onion and saute for 2-3 minutes.
  • Then add ginger garlic paste and saute for 2 minutes.
  • Add carrot and cook till half done.
  • Now add salt, haldi, coriander powder, red chilli powder, kasuri methi powder and garam masala powder and cook for few more minutes.
  • Add the mashed potatoes, mix everything well adjust water and saute for five more minutes.
  • Finally add the chopped coriander.
  • Let it cool.

How to proceed with sabzi :

  • Fill the stuffing in the prepared capsicums.
  • Heat 2 tablespoon oil in a pan. Place the capsicums and cook on low heat.
  • Carefully flip the capsicums to cook all around.
  • Cover and cook till soft but capsicums don't lose their shape.
  • Once the capsicums are cooked, turn off the heat.
  • Spread ¾th of the gravy on a serving dish and arrange the capsicums on it.
  • Pour the remaining gravy on the capsicums and serve with rotis and chapatis.

Friday, 13 November 2020

Matvadi - Matodi palya recipe / Paruppu usili / clustered beans methi channadal sabzi


This is the traditional recipe always prepared in Madhwa Brahmin households. It's a protein rice, healthy and delicious sabzi which goes well not only with rice and chapati but can also be eaten on its own - like a snack.

It's generally prepared with methi leaves - menthe soppu or with cluster beans - gorikayi and tastes delicious with both of them. But since both are my favourite vegetables I have used both of them here as I love methi a lot and can't resist to use it in any possible dish I make.

So here goes the recipe.

Ingredients :

  • Channa dal 1 big cup
  • Cooking oil 4 tablespoon
  • Jeera 2 tablespoon
  • Hing 1/2 + 1/2 teaspoon
  • Turmeric powder 1/2 + 1/2 teaspoon
  • Mustard seeds 1 teaspoon
  • Red chillies 6-8
  • Fresh grated coconut 1 and1/2 cup
  • A pinch of baking soda ( optional )
  • Salt to taste

Vegetables :

  • Cluster beans ( gorikayi ) 1 bowl
  • Finely chopped methi leaves 1 bowl
  • Coriander leaves 2 tablespoon
  • Curry leaves a handful
  • Ginger 1 small piece
  • Green chillies 6-8 depending on your preference and taste

Recipe video :

Procedure :

  • Wash and soak the channa dal in water for 2-3 hours.
  • Drain the water.
  • In a mixie add soaked and drained channa dal, ginger, jeera, hing, turmeric powder, green chillies and 1 cup grated coconut and grind to a coarse paste.
  • Put this in a container.
  • And put washed and drained cluster beans in another container and steam cook in a cooker to three whistles.
  • Let them cool.
  • Once the ground masala is cool, break any lumps in it with your hands so that it is loose and separate.
  • Heat oil in a thick bottomed kadai.
  • Add mustard seeds and let them splutter.
  • Add the red chillies, hing, turmeric powder and curry leaves.
  • Put in the finely chopped methi leaves and cook over low heat till the methi is cooked and raw smell goes.
  • Now add the ground, cooked and separated channa masala and mix well.
  • Sprinkle a little water if required.
  • Add salt and mix.
  • Now cook this over low heat, stirring occasionally so that the methi absorbs all the masala.
  • Now add the cooked cluster beans, mix well and cook with a lid covered for a few more minutes.
  • Garnish with some more fresh chopped coriander leaves and freshly grated coconut.
  • Serve with rotis, chapatis and hot rice and ghee.
  • It tastes heavenly with curds rice too!!!

Saturday, 7 November 2020

Amla murabba with jaggery recipe - gur Amla murabba - gud amla jam - nellikayi bellada gulamba recipe in Kannada


Indian Gooseberry (Amla) is rich with health benefits. A great source of vitamin C, these fruits are used to make a variety of dishes as their nutritional value has been very well established. The health benefits of Amla or Nellikai are many :

  • Amla boosts Immunity
  • Controls Diabetes
  • Aids in Digestion
  • Prevents Heart Diseases
  • Prevents Hair loss and premature greying
  • Anti-aging Agent
  • Helps in improving the vision
  • Boosts Liver Health
  • Anticancer Properties
  • Improves Metabolic Activity
  • Treats Menstrual Cramps
  • Relieves Diarrhea & Dysentery
  • Improves Appetite...

The list goes on and on...

Today I am sharing with you a simple recipe for a very very tasty Amla Murabba or Nellikai Gulamba made with jaggery.
It can be preserved without refrigeration for many months.


The Murabba tastes great with chapati, pooris, rotis, bread and dosas. Having a spoon full of Amla Murabba in the morning is your insurance against many a diseases.

Preparation Time 30 minutes
Cooking Time       45 minutes

Ingredients :

Grated Amla 4 cups
Powdered jaggery 4 1/2 cups
Elaichi powder 1 tablespoon
Water to make sugar syrup
Kesar strings  (optional)

Procedure :

  • Thinly grate the amlas. 
  • Cook the grated amlas by placing in a bowl in a cooker without adding any water upto 2 whistles.
  • In a thick bottomed kadai, mix the jaggery and water well and let the jaggery dissolve completely.
  • Switch off the gas and strain the jaggery to remove dust particles.
  • Again keep the jaggery syrup to boil.
  • Keep stirring it continuously so that it doesn't get burnt.
  • Thus stirring continuously, make a thread syrup - " ele paaka".
  • Now add the grated and cooked amla to the syrup and continue to boil it.
  • Keep stirring.
  • In about 10 minutes, the Morabba starts thickening.
  • Now add the elaichi powder and mix well.
  • Add the kesar strings.
  • Check the consistency. It should be light and flow from the ladle.
  • Don't overcook it else it gets hardened.
  • Watch the video I have shared here to know exactly when it can be removed.
  • Let it cool and then store in an airtight jar.
  • The Gulamba tastes awesome when hot, when cold or even when it's a few months old!

Enjoy! Happy cooking.

Please share the recipe and don't forget to post your feedbacks.
Check our other delicious sweet recipes here :

Sajjige Holige - Sheera Puran Poli

Kajjaya - Atirasa - Anarasa

Wednesday, 4 November 2020

Broken wheat bisibele bath Recipe | How to make godhi kadi bisibele bath | Dalia bisi bele bath recipe


Prep Time         10 Minutes
Cooking Time   30 Minutes
Serves 4

Ingredients :

  • Broken wheat - Dalia 3/4 cup
  • Toor Dal 1/4 cup
  • Green gram or moong dal 1/4 cup
  • Tamarind 1 Lemon sized
  • Jaggery 1 Tablespoon – depending on the sweetness you wish
  • Bisibele bhath powder / Sambar/Garam masala powder 2 Tablespoon
  • Red Chilli Powder 1 Tablespoon
  • Ghee 2 tablespoons
  • Salt to taste

Recipe Video :

Vegetables :

The following vegetables cut in 1” length

  • Beans 
  • Onion 
  • Potato 
  • Tomato
  • 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
  • Hing 

 Preparation :

  • Soak tamarind in water.
  • In a cooker cook daal along with vegetables and broken wheat in separate containers.
  • For broken wheat generally we add water at 1:2 proportion. But here, you need to put a little more water so that the broken wheat 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, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
  • Then add the dal cooked with veggies, add water if required and boil for five more minutes.
  • Add the cooked dalia, 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 Raita, Boondi kaalu or chips.

Sunday, 1 November 2020

Instant sambar recipe | Instant sambar without dal for Idli dosa | udupi hotel style instant sambar for idli


Ingredients :

For sambar powder :

  • Coriander seeds 2 tablespoon
  • Channa dal 1 tablespoon
  • Urad dal 1 tablespoon
  • Jeera 1 teaspoon
  • Methi seeds 1/2 teaspoon
  • Red chilli ( byadagi ) 20

For tadka :

  • Oil 1 tablespoon
  • Mustard seeds 1 teaspoon
  • Hing 1/4 teaspoon
  • Turmeric powder 1/4 teaspoon

  • Grated fresh coconut 1 cup
  • Jaggery 1 tablespoon
  • Oil 1 tablespoon
  • Salt to taste

Vegetables :

  • Peeled potato pieces 1 small cup
  • Chopped onion 2  cups
  • Chopped tomato 2 cups
  • Curry leaves
  • Coriander leaves

Recipe video :

Procedure :

  • Dry roast channa dal, urad dal, coriander seeds, cinnamon and red chillies.
  • Powder them in a mixie and set aside.
  • Heat 1/2 tablespoon oil in kadai.
  • Add 1 cup onion pieces and saute for a minute.
  • Now add 1 cup tomato pieces, coriander leaves and saute for another minute till they soften.
  • Switch off the gas. Let it cool.
  • Once it cools down, add the sauteed onion and tomato, grated coconut to the dry roasted and ground masala powder, add a little water and grind more till it's fine paste.
  • Cook the potatoes in a cooker to two whistles.

  • In a thick bottomed kadai, heat 1 tablespoon oil. Add mustard seeds and let them splutter.
  • Now add asafetida and turmeric powder.
  • Add another cup pieces of onion and saute till they are soft.
  • Add another cup tomato pieces and cook further till they also turn soft.
  • Now add the boiled potato pieces.
  • Add some water and let it simmer.
  • While it's boiling, add curry leaves and coriander leaves.
  • Now mix water to the ground masals and pour into the kadai.
  • Let is boil and add required quantity of water to a suitable consistency. Add jaggery powder, salt and boil for another 5 minutes.
  • Serve hot with idlis.

Wednesday, 28 October 2020

Jowar upma recipe | jowar khichdi recipe | jonna upma | sorghum Bili jolada usli recipe


Ingredients :

  • Jowar - bili jola 1 Bowl
  • Roasted and crushed peanuts 1/2 cup
  • Baking soda 1 pinch ( optional )
  • Cooking oil 1 tablespoon
  • Mustard seeds 1 teaspoon
  • Jeera 1/2 teaspoon
  • Asafoetida 1/2 teaspoon
  • Turmeric powder 1/4 teaspoon
  • Finely chopped chilli 1 teaspoon
  • Grated fresh coconut 1 small cup
  • Lemon juice 1/4 tablespoon
  • Curry leaves
  • Coriander leaves
  • Salt to taste

Recipe video :

Procedure :

  • Wash and soak the jowar in warm water overnight.
  • In the morning cook the jowar with a pinch of baking soda to five whistles.
  • Let it cool.
  • Drain the excess water.
  • In a thick bottomed kadai heat oil.
  • Add mustard seeds and let them splutter.
  • Add jeera, hing and turmeric powder.
  • Add the chopped chillies and curry leaves.
  • Saute for a minute.
  • Next add the cooked jowar and add very little water and salt and cook over low heat covering the lid.
  • Keep mixing in between and adjust the water till the jowar becomes soft.
  • Switch off the gas.
  • Add the lemon juice.
  • Garnish with fresh grated coconut and finely chopped coriander leaves and serve hot.

Sunday, 25 October 2020

hayagreeva recipe | hayagriva maddi udupi madhwa brahmin style recipe in kannada | hayagriva sweet

Ingredients :

  • Chana dal (Bengal Gram Dal).    1 cup
  • Jaggery                                    1 cup
  • Poppy seeds                             2 tablespoons 
  • Grated Dry coconut                   1/4 cup
  • Cashew pieces                          1 tablespoon
  • Cut almond pieces                     1 tablespoon
  • Kishmish 
  • Raisins                                 1 tablespoon
  • Cardamom Powder (Elaichi)       2 teaspoon
  • Ghee                                       1 tablespoon

Recipe video :

Procedure :

  • Cook the bengal gram dal to five whistles. The cooked dal should be soft yet retain it's shape.
  • In a thick bottomed kadai boil 2 cups of water.
  • Add jaggery and let it melt.
  • Keep stirring and boiling until the jaggery is dissolved completely and it gets syrupy consistency. It should not become one string consistency but just a syrup.
  • Add the cooked bengal gram dal into this syrup, cover it and cook it until the lentils soak up all the syrup and thickens. Make sure you do not mash the lentils too much. The dal should be very soft, syrupy but hold some of their shape.
  • See that the hayagreeva remains runny like idli better.
  • Switch off the heat.
  • In another pan heat a tablespoon of ghee.
  • To this add cashews and almond pieces, grated coconut, poppy seeds and fry till they become aromatic.
  • Switch off the heat and add raisins or kishmish.
  • Now add these roasted dry fruits to the hayagreeva.
  • Next add finely ground elaichi powder.
  • Enjoy Hayagreeva hot along with some desi ghee.

Friday, 23 October 2020

set dosa recipe | sponge dosa | how to make Restaurant style set dosa | Set dose recipe


  • Rice                  3 cups
  • Urad dal           3/4 cup
  • Poha ( Gatti avalakki ) 1/4 cup - You can take just a little more than 1/4 cup
  • Methi seeds 2 tablespoon
  • Oil for cooking
  • Salt to taste

Recipe video :

Procedure  :

  • Wash and soak 3 cups of rice, 3/4 cup urad dal, and 2 tablespoon methi seeds for 6-8 hours. 
  • Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
  • Grind everything to a fine paste.
  • Set it aside to ferment overnight.
  • In the morning mix the batter, add the required quantity of salt and water.
  • The batter should be of a little thick consistency.
  • Heat iron tava.
  • Pour the batter on the tawa. Don't press it. ( Please watch the video to know how you should put it )
  • It should be a little thick to give that unique taste and texture of spongy and pillowy set dosa.
  • Lower the gas heat and cook on medium flame.
  • Sprinkle cooking oil over it and at the edges.
  • Once the little holes appear on the dosa and when it changes colour, flip it. 
  • Put a few drops of oil again.
  • Once the other turn starts turning light golden brown, remove from the tawa.
  • Serve hot with vegetable sagu and coconut chutney.

Sunday, 4 October 2020

akki roti recipe with sprouted moth seeds | masala akki rotti recipe | rice flour roti | akki rotti with molake kalu

Metagi kalu rotti | madake kalu rotti | molake kalu rotti | sprouted moth seeds rotti

Ingredients :

  • Rice flour 2 bowls
  • Grated carrot 1 cup
  • Finely chopped onion 1 cup
  • Finely chopped Dill leaves 1 cup
  • Finely chopped coriander 1/2 cup 
  • Grated fresh coconut ½ cup
  • Moth beans boiled with salt 1 cup
  • Crushed green chilli 1 tbs
  • Jeera 1 tablespoon
  • Asafoetida 1 teaspoon ( optional )
  • Groundnut oil 1 cup
  • Salt if required as the salt is already added while cooking the metagi kalu.
  • Those of you who love methi flavour can add some finely chopped methi leaves for taste.

 Recipe video : 

Preparation :

  • Take the sprouted moth seeds - madaki kalu with little salt cooked to one whistle. Use the hot water in which you have cooked the sprouts to mix the dough because it helps the rottis to become very light and crisp and flaky.
  • Mix all the above ingredients, knead well and set aside for 5-10 minutes. Make small round balls, the size of an orange.
  • Heat a thick bottomed kadai. Hold it upside down under running cold water till the heat evaporates.
  • Put in 4-5 spoons groundnut oil inside the kadai. 
  • Take one ball of dough, flatten in the kadai and press lightly around, spreading it evenly into a round roti. 
  • Press it as thin as possible.
  • Cook the rotti rotating kadai around to take care that rotti is cooked into golden brown all around. 
  • You will know that the roti is cooked perfectly when you can see the edges around turning into golden brown.
  • Serve hot with butter and Chutney.

Happy Cooking :-)

PS : Which are the points that make your rotti light and crisp??? 

  • Always mix the dough in the hot water.
  • Press rotti thin and flatten evenly.
  • The rottis should always be cooked over high flame, taking care to rotate the kadai to see that it is not over cooked. If you cook over low flame, the rottis will turn hard.

Wednesday, 30 September 2020

misal pav recipe | how to make maharashtrian misal pav recipe

Ingredients :

For Usal:

  • Sprouted moth seeds - molake banda madike athava metige kalu 2 cups
  • De skinned and Cubed potato 1
  • Turmeric powder 1/4 teaspoon
  • Salt 1/2 teaspoon

  • For Kat / Raasa (thin Spicy Gravy):

  • To grind

  • Dry coconut (Grated or cut to small pieces) a few
  • 1big onion finely chopped

  • 2 tomatoes - chopped
  • 2 garlic cloves
  • 1/2 inch Ginger - chopped

  • Cooking oil 1 tablespoon
  • 1/2 tsp Mustard
  • 1/2 tsp cumin seeds (jeera) 
  • a pinch Asafoetida (Hing)
  • 1/2 tsp Turmeric powder (haldi)
  • 1 tsp red chilli powder
  • 1 tsp Coriander powder (dhania powder )
  • 1/2 tsp Cumin powder ( Jeera powder )
  • 1/2 tsp Garam masala powder
  •  Kasuri Methi powder 1 tablespoon
  • Jaggery 1 small piece
  • Finely chopped green chillies 2
  • Finely chopped coriander leaves
  • Curry leaves a few
  • 1 tbsp Coriander leaves chopped
  • Salt to taste

  • To make Misal pav

  • Finely chopped onions 1-2
  • Finely chopped coriander leaves
  • Lemon pieces 2
  • Farsan / Mixed Namkeen / Mixture 1 cup

Recipe video : 

Procedure : 

  • How to sprout moth seeds or metagi kalu molake kalu

  • Wash and soak the moth seeds or metagi kalu in water overnight.
  • In the morning drain the water and spread the seeds in sprout maker box.
  • If you don't have the sprout maker box, you may put the soaked seeds in a thin muslin cloth or " madi panche" and tie it tightly.
  • After 12 to 15 hours you will get well sprouted seeds.
  • Cooking the metige kalu :

  • In a pan take the moth bean sprouts.
  • Add de skinned small cubes of a potato.
  • Add water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.
  • Cook to three whistles.
  • Set it aside.

  • How to prepare Thin spicy gravy Kat / Tarri / Rasa

  • Dry roast dry coconut pieces. 
  • Heat 1 tbsp oil in a pan and add chopped onions, garlic and chopped ginger.
  • Fry until they turn slight golden brown. 
  • Add chopped tomatoes and fry till tomato becomes soft and mushy.
  • Switch off and cool completely. 
  • Once it's cool, grind coconut and onion tomato mix to a very smooth paste. 
  • Again take a pan and add 2 tbsp of oil. 
  • Add mustard seeds and let them splutter.
  • Add jeera.
  • Next add hing.
  • Now add coriander powder, cumin powder, garam masala powder, turmeric powder, red chilli powder and mix well.
  • Next pour in the ground gravy mix and cook for a few minutes till the colour changes.
  • Add the jaggery and salt.
  • Now add the cooked metagi kalu sprouts and cooked potato cubes, curry leaves, kasuri Methi powder and cook with the lid covered for 8 to 10 minutes.
  • Switch off the heat.

  • To serve Misal Pav : 

  • In a deep bowl or plate add 1 ladle of matki usal.
  • Pour in 1 ladle of piping hot Tarri/Kat (gravy) on top it. 
  • Sprinkle liberally finely chopped onions and coriander leaves.
  • Add a layer of mixed farsan or namkeen.
  • Serve them hot with pav (buns) and a lemon piece. Unlike pav bhaji, the pav or the buns are generally not roasted.
  • But if you prefer and like roasted buns, you can roast them by using butter.
  • I did!!!