Monday, 3 August 2020

Madli unde | Maldi unde | Maladi | Madali | North Karnataka special chapati unde

Madli unde | Maldi unde | Maladi | Madali | North Karnataka special chapati unde

Take 5 Chapatis, preferably cooked with no oil and/or that are a day old.
If you have fresh chapatis, you can dry roast them on tava for a minute so that they become a little hard.
Make pieces of these chapatis and grind them to coarse powder.

Watch this recipe to know how to do it.

Ingredients :

  1. Coarsely grounded chapati powder 2 cups.
  2. Jaggery powder 1 3/4 cups
  3. Ghee 2 tablespoon
  4. Grated dry coconut 1 tablespoon
  5. Poppy seeds ( Gasagase ) 1 teaspoon
  6. Roasted grams ( Hurigadale ) 1 tablespoon
  7. Roasted Til sesame seeds 1 teaspoon
  8. Almonds, pista, dry grapes and cashews 1 tablespoon
  9. Elaichi powder 1 teaspoon

Procedure : 

  • Heat a thick bottomed kadai.
  • Put in the ghee and let it melt.
  • Now add the grated coconut powder, almond and cashew pieces and fry for a minute.
  • Add the jaggery powder and let it melt. Don't overheat it else the undes will become hard. It's enough just to melt the jaggery completely.
  • Switch off the gas.
  • Now add the roasted Til, poppy seeds, roasted gram, elaichi powder and mix.
  • To this add the ground chapati powder and mix everything well.
  • Once it cools down a little, make undes.
  • That's it!
  • Enjoy with ghee!!!

Sunday, 2 August 2020

Bajji Menasinakai chutney | Fritters Chilli chutney | Bajji Milagai chutney

 Menasinakai chutney | Fritters Chilli chutney | Bajji Milagai chutney 

Ingredients :

  1. Bajji Menasinakai            20 to 25
  2. Green chilli                        1 or 2 depending on how much spice you like
  3. Nati Kottambari soppu   1 small bunch
  4. Cooking oil                        2 tablespoon
  5. Jeera                                  1 tablespoon
  6. Methi seeds                      1/4 tablespoon
  7. Hing                                    1/2 teaspoon
  8. Turmeric Powder             1/2 teaspoon
  9. Salt to taste
 Recipe video :

Procedure :

  • Wash and cut the Bajji Menasinakai into medium sized pieces.
  • Wash and finely chop the coriander.
  • Heat oil in a thick bottomed kadai.
  • When oil is heated, add methi seeds, jeera, hing and turmeric powder.
  • Next add one green chilli and all the cut bajji chillies.
  • Saute for a few minutes.
  • Now add chopped coriander leaves and mix well.
  • Lower the heat and cook the chilli pieces with a lid covered.
  • Once the chillies are fully cooked, switch off the gas and let it cool.
  • Once it is cooled down, add the salt and grind the chutney to a coarse consistency.
  • Serve with hot rice and ghee, Dosa and chapati.

Wednesday, 29 July 2020

Jolada Rotti with rolling pin | Jowar roti | Jowar Bhakri | Lattisida Jolada Bhakri recipe

Jolada Rotti with rolling pin | Jowar roti | Jowar Bhakri | Lattisida Jolada Bhakri recipe 

The Jolada Rotti or Bhakri as it is called in North karnataka is considered difficult to prepare because unlike wheat flour, it is gluten free and hence turns very brittle. So it has to be spread out hitting with hands. 
But you need not worry. Here is the secret of preparing bisi bisi Bhakri with ease.
This is a very easy recipe to make jowar roti, jolada rotti, sorghum flour rotis with rolling pin.
Jolada rotti or Bhakri is very healthy, totally gluten free, cholesterol free and is very rich in protein, fibre, iron and phosphorus.
Unlike traditional way of doing Bhakri, with this recipe, it can be easily prepared by everyone.

Watch the recipe video :

Ingredients :

Jolada Hittu ( Jowar Flour )     2 cups
Hot Water 1 cup

Prep Time       : 10 Minutes
Cooking Time : 20 Minutes


  • Heat one cup of water and bring it to boil.
  • In a vessel put the flour and make a circle inside.
  • Pour in the boiled water in the center.
  • Slowly push in the flour around into the water, closing the water with the flour.
  • Cover a lid and let it warm up for 10 minutes.
  • Knead the dough by pressing the dough with moist hand. The more we knead, the softer will be the rotis.
  • Make small balls with the dough - the size of big lemon and flatten.
  • Press some dry flour on both the sides of the dough, put some more flour on the kitchen slab and with light pressure tap into round Rotti.
  • Then take a rolling pin or belan and roll the rotis. You should lightly roll the rotis without putting any pressure.
  • Heat an iron tawa. We should never use non stick tava to make these rotis.
  • Slowly lift the Rotti with your hand and put it on the hot tawa.
  • Take a wet muslin cloth and lightly press on the Rotti wetting everywhere. After 2-3 minutes, reverse it with a spatula. Then reverse once again and press with a dry cloth so that the rotti will puff and become layered and soft. Else at this stage it can be cooked directly on fire like phulka.
  • Serve hot with butter and any subzi or chutney of your choice.
  • Happy Cooking :-)

Wednesday, 15 July 2020

Jolada Mudde | Jowar Mudde | Indian spicy sorghum porridge : A Vegan Sorghum Recipe

Jolada Mudde | Jowar Mudde | Indian spicy sorghum porridge : A Vegan Sorghum Recipe

Ingredients :

  • Jowar atta - jolada hittu 1 bowl
  • Cooking oil 1 tablespoon
  • Mustard seeds 1 teaspoon
  • Hing 1/2 teaspoon
  • Turmeric Powder 1/2 teaspoon
  • Salt to taste
  • Cooked Avarekalu ( Flat beans ) 1 cup
  • Finely chopped onion 1 small cup
  • Finely chopped tomato 1 cup
  • Finely chopped capsicum 1 cup
  • Finely chopped carrot 1 cup
  • Finely chopped Dill leaves 1 cup
  • Finely chopped coriander leaves a few
  • Curry leaves a few
  • Chilli Paste 1 teaspoon

Recipe video :

Procedure :

  • In a thick bottomed kadai heat cooking oil.
  • Add mustard seeds and let them splutter.
  • Add hing and turmeric powder.
  • Next add chilli paste and all the chopped vegetables and dill leaves.
  • Mix and saute.
  • Add a few drops of water and cook with the lid covered for five minutes.
  • Next add the cooked Avarekalu, salt and mix well.
  • Add 4 cups of water and bring it to boil.
  • When the water is boiling, add curry leaves.
  • Next, add the jowar atta little by little, simultaneously stirring it with the ladle continuously.

  • When the mudde turns to required thickness, cover it and cook over low heat for five minutes.
  • Garnish with finely chopped coriander leaves.
  • Serve hot with ghee and sambar.

Tuesday, 14 July 2020

Corn and Spinach salad | Sprouts and Vegetable Salad | Healthy Salad Recipe

Corn Spinach Sprouts Vegetable Salad

Ingredients :

  • Finely chopped Spinach 1 bunch
  • Finely chopped onion 1 cup
  • Finely chopped cucumber 1 cup
  • Finely chopped tomato 1 cup
  • Grated carrots 1 cup
  • Finely chopped coriander 2 tablespoon
  • Curry leaves a few
  • Green chilli paste 1 teaspoon
  • Steamed Sweetcorn 1 cup
  • Steamed Sprouts 1 cup
  • Pomegranate seeds 1 cup
  • Grated coconut 1 cup
  • Lemon juice 1 tablespoon

  • Menthe Hittu ( optional ) 1 tablespoon
  • Chatnipudi 1 tablespoon
  • Cooking oil 1 tablespoon
  • Mustard seeds 1 teaspoon
  • Hing 1 teaspoon
  • Turmeric Powder 1/2 teaspoon
  • Salt to taste

Recipe video

Procedure :

  • In a bowl add all the chopped vegetables.
  • Add the steamed Sprouts and steamed Sweetcorn.
  • Next add the pomegranate seeds.
  • Add the grated coconut.
  • Mix well.
  • Then add the Menthe Hittu, chatnipudi and salt and mix everything well.

  • In a small kadai heat cooking oil.
  • Add mustard seeds and let them sprout.
  • Add hing, turmeric powder and curry leaves.
  • Add this tadka to the salad.

  • Serve as a healthy snack or side dish.

Tuesday, 7 July 2020

Vegetable Sagu | Mixed veg sagu | vegetable saagu Recipe

Vegetable Sagu | Mixed veg sagu | vegetable saagu Recipe

Healthy and tasty Recipe for mixed Vegetable Sagu with crunchy capsicum and Hyacinth bean ( Avarekalu ).

Ingredients :

One cup each of cut vegetables of your choice like beans, potato, carrot, chayote.

One cup of cut capsicum.
onion and tomatoes.
One cup Avarekalu - Hyacinth bean
Green chillies 6 to 8
Coriander leaves a few
Curry leaves a few
Mint leaves a few
Ginger a little piece
Grated coconut 1/2 cup

Cinnamon 1 small piece
Clove 2-3
Cooking oil 3 tablespoon
Roasted gram - Hurigadale 2 tablespoon
Mustard seeds 1 teaspoon
Hing 1/4 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste.

Procedure :

  • Heat 1 tablespoon oil in a kadai.
  • Add chopped onions, chillies, mint leaves and coriander leaves and saute.
  • After a few minutes add tomatoes and saute till the tomatoes become mushy. 
  • To this add the grated coconut and switch off the gas.

  • Put all the above in a mixer.
  • Add cinnamon, cloves, ginger and roasted grams.
  • Grind everything nicely into fine paste and set aside.

  • Cook all the hard vegetables along with Avarekalu in cooker to two three whistles so that they don't become too soft.

  • Now in a thick bottomed kadai heat oil.
  • Add mustard seeds and let them splutter.
  • Add hing and turmeric powder.
  • Add capsicum and saute for two minutes.
  • Next add all the cooked vegetables and the ground masala.
  • Adjust water, add salt and let it boil.
  • Add curry leaves and cook on low heat till everything mixes well and the gravy thickens.

  • Serve with hot pooris and chapatis.

Sunday, 5 July 2020

Instant Avarekalu Sabbasige soppu Rava gund pongalu / Paddu / Paniyaram - gluten free and guilt free breakfast

Instant Avarekalu Sabbasige soppu Rava gund pongalu / Paddu / Paniyaram - gluten free and guilt free breakfast

Preparation time 30 minutes
Cooking Time 20 minutes
Serves 6

Watch recipe video here....

Ingredients :

  • Chiroti rava / sooji 4 cups
  • Curds                        4 cups
  • Water                        1 cups
  • Baking soda            1/2 teaspoon
  • Groundnut oil 1/2 cup
  • Mustard seeds 1 teaspoon
  • Hing 1/2 teaspoon
  • Salt to taste

  • Finely chopped onions 4
  • Finely chopped Dill/ sabbasige soppu 1 cup
  • Cooked Avarekalu / Flat beans 2 cups
  • Nicely chopped coriander 1/2 cup
  • Nicely chopped Curry leaves 1/4 cup
  • Finely chopped chillies 2 tablespoon

Preparation :

  • Soak sooji/chiroti rava in curds for 30 minutes
  • In a thick bottomed kadai heat 1 tablespoon oil.
  • To this add mustard seeds.
  • When they splutter add hing.
  • Now add all the finely chopped vegetables, cooked Avarekalu and saute for 2-3 minutes.
  • Remove from heat.
  • Take the soaked sooji and add a little water to adjust the consistency.
  • To this add the above sauteed vegetables.
  • Adjust salt and add baking soda.
  • Heat the non stick paddu vessel.
  • Put in a little oil in each of the holes.
  • Now put in the paddu mix in the holes and cover the lid.
  • Cook over medium heat for 2-3 minutes.
  • Flip them once they turn brown and crisp.
  • Now cook in the other side for another 2-3 minutes.
  • Once they are golden brown and crisp remove from the appam vessel and serve hot with coconut chutney.

Friday, 3 July 2020


Mere pyare Deshwasiyon,

Oh no! This is not your Prime Minster calling you. It's his and your mother. Bharath.

How are you my children? Or, may be I should not be asking you this question. Because I know you all are in great hardship. Don't worry, even this too shall pass.

Every cloud has a silver lining. I don't know whether to feel happy or sad because you, my dear children, needed this pandemic to realise your own strength, the strength of your country and learnt to appreciate your motherland.
Very surprisingly in these dark days you have realised the worth of your inner strength as a country.

When some of you speak demeaningly  about your motherland I used to feel very sad. No. It's not for myself. Because I, as a mother can always overlook the follies of my children. I feel sad for some of my children - who stay with me, who are passionate about me and who worship me - who felt sad when their mother was being insulted.

Every country has dirt, dust, hunger and poverty. But unfortunately because of colonial mindset some of my own children projected me as a land on snakes, and snake charmers. Even now unfortunately my own children, when they visit me from their new found homes, click the pictures of cows on roads and people travelling on the top of buses. Because they can't and dare not click the photos of drug addicts, drug mafia and the homeless thugs pushing guns in their back in "their" contries.

Why is this so? Is it because my children wear sarees and dhotis which has been projected as a sign in backwardness and poverty? Or is it because my childrens' mind has been so submissive to the Western onslaught and imposition that the West is the best, that they have lost their confidence to defend or stand for themselves?

I have tears in my eyes when I see my children walking miles and miles in this pandemic with a hungry stomach, carrying their little belongings in paint boxes, an humble cloth tied over their face and determination and fighting spirit in their eyes. They may not be wearing N95 masks or may not be able to afford the best of sanitisers, but they have remained strong. They, with their inner strength and immunity have fought the disease so far. Let them be blessed for ever.

As a son of this soul what have YOU done to alliviate their poverty? Their misery? Other than having inferiority complex about your own mother and brothern, don't you have any responsibly towards your own country and the country men? Then who gives you the right to pass comments about them? If you yourself don't learn to respect and have a sense of pride about your mother how do you expect others to respect her?

Look at the irony of the situation, my children. You used, misused and abused what you all had received as free gift, this earth, this nature and this environment. Today you are the prisoners of your own misdeeds because of your greed.

Until recently my children, who have always stayed with me and who have always stood by me had this inferiority complex. Looking at their own dirty narrow roads and dusty environs, they would wriggle their hands helplessly. Because the world and even some of my own children projected their countries with the images of a statue of Liberty or a Leaning Tower and hiding their dirty slums and ugly culture.

They never knew that even others have slums, dirty colonies, cockroaches and rodents giving them company while they studied. Or a gun being pushed in their back by a homeless hunk when they walked on roads.

But be it in psunami or cyclone, my children never fought for food because there has never been a shortage with their "Sasya Shamale" Motherland nor have they gone to anyone with begging bowl in their hands.

If I have wrinkles, it means I have lived. If I have narrow ancient by- lanes, it means I have a rich heritage.

My dear children, learn to appreciate others but first love your motherland. Even if the neighbours have a palace, it's not yours. Be thankful to your culture, heritage and mother. You will have a right to criticise her only when you stayed with her and put in efforts to nurture and cherish her glory.

Every good has a bad, every day has a night and so is your motherland. Please try to respect and appreciate her.

Nature is the greatest leveler and you are learning this lesson very hard. My beloved children save your mother before it's too late. Because you have only one motherland - yours.

Wednesday, 1 July 2020

Gongura Chutney - Gonkura Soppina Chutney Recipe

Ingredients :

  • Gongura leaves de-stemmed and  washed      1 bowl
  • Green chillies           10 -15   depending on your liking and taste
  • Curry leaves  -            A handful
  • Jaggery                       1 small cup
  • Groundnut oil              2 tablespoon
  • Mustard seeds           1 teaspoon
  • Jeera                            1 tablespoon
  • Asafetida                     1/2 teaspoon
  • Turmeric powder        1/2 teaspoon
  • Salt to taste

  • Procedure :

  • Heat oil in a kadai, add jeera, hing and green chillies.
  • Next add the Gongura leaves.
  • Saute for five minutes till the leaves are cooked. 
  • Switch off the gas and let it cool.
  • Once the mixture cools down, grind the above mixture along with jaggery and salt to a fine paste.
  • Heat a tablespoon of groundnut oil in a kadai.
  • Add mustard seeds and let them splutter.
  • Add asafetida and turmeric powder.
  • Add curry leaves.
  • Pour in the grounded chutney.
  • Serve with Rotis, Chapatis, Dosa, Poori and piping hot rice with ghee.

It tastes amazing with everything and can be saved in a fridge upto 10 days, provided it's not finished off on the first day itself.

Tuesday, 30 June 2020

Heralekayi Uppinakayi - Citron Lime Pickle - Heralekai pickles
Ingredients :

Heralekayi - Citron Lime 5
Sugar 1/2 cup
Red chilli powder 1/2 cup
Roasted Methi seeds powder 1/4 cup
Turmeric Powder 1 teaspoon
Hing - Asafetida 1 tablespoon
Salt to taste

Procedure :

  • Cut the Heralekayi and take out the juice of one Heralekayi. You can cut the skin into pieces and add to the pickles.
  • Cut the other four Heralekayi into small pieces.
  • In a mixing bowl, add the Heralekayi pieces, red chilli powder, roasted methi powder, sugar, salt, turmeric powder and asafetida and mix well.
  • Cover the bowl and set aside overnight.
  • In the morning the pickles becomes juicy.
  • Mix well again and store in an airtight glass jar or bottle.

Serve with rice, ghee and chapati.