Saturday, October 16, 2010

Huli Pudi/Sambar Powder

A must have powder in the kitchen. Especially if you have very less time to cook. (for working women,Bachelors,students etc).When we really have time to cook we can prepare fresh masla and use it.For a women like me this is a great time saver which can be used in various rice items(Besi bele batha), garvys and lot of other things.

The process of preparing Huli Powder is bit lengthy but its worth doing it. Once made it can be saved for 2-3 months and can be used in day to day cooking.

This recipe is from my mother which she got from my grand ma. so I should say this recipe is from last 3 generations:). So Lets start.

You Need To Have:
3 cup dry chillies/vana menasina kayi(2 cup byadagi menasina kayi , 1 cup guntur mensina kayi)
1 cup urad dal
1 cup channa dal
1 cup coriander seeds
1/4 cup methi seeds/fenugrek seeds
1 cup curry leaves
1/4 cup black peper/olle menasu
1/2 cup jeera /Jerige
4-5 chakke/ cinamon
1/2 cup Dagad phull/kallu hoo
1 cup desiccated dry coconut/vana kobri


I would say better to prepare this when you have atleast 4-5 hours of time with you.May be week ends or during holidays.

Clean all the ingredients individually and take in a plate and spread them.keep them under sunlight for about 1-2 hours(this makes them to gain crispness when you fry and also will helps to ground them easily)

Take a very thick bottomed pan and start frying each item.

Take curry leaves and fry them till they loose all the moist content.keep it aside.
Next fry chakke and kallu hoo till nice aroma comes out of it.remove from pan keep it aside.

fry jeera and peper together thill jeera start spluttering.remove and keep it aside.

Fry methi seeds till they gain golden brown color and keep it aside.

Finally fry urad dal,channa dal,chilles(add 1 tbs of oil while frying) and dry coconut separately.

Dry clean the mixer jar before grinding.There should not be even single drop of water.this can spoil the powder and may be lost in 2-3 days. but when done with enough care it can be saved for 2-3 months.

Grind each ingredient separately in the same order. Mix all ground powder and again put them in mixer just to blend all the ingredients.

Tip:Have 2 containers. one small and another big. Store required amount of powder in small and excess in the bigger container. This avoids opening of excess container daily and loosing its smell.

Friday, October 15, 2010

Carrot Halwa/ Gajar Ka Kalwa

You need to have:
2 cups of Grated Carrot
1/2 cup Ghee/Tuppa
1 cup Sugar/Sakkare
5-6 Cashew Nuts/Gerubeeja
5-6 Raisins/Vana Drakshi

Put Heavy bottomed vesel on flame and add grated carrot and ghee to it.Fry this on low flame till carrot becomes soft. (this will take around 10 mins).Then add sugar and stir. Sugar starts melting and entire mixture becomes liquid. Continously stir this on flame furthure it forms a semi solid mass(Ghee along with sugar gives very good taste to halwa).

Mean while , fry cashew and raisins in ghee and keep it aside.
Add fried cashew nuts , raisins to carrot and turn of flame.
Serve this alone or with a slab of vanilla ice cream.(Vanilla ice cream-Carrot halwa a hevenly combi)

Sunday, September 26, 2010

Sanna polo/cabage Vada

A typical konkani dish loved by every one.

You Need To Have:

1/2 cup toor dal
1/2 cup rice
10 fried dry red chillies
tamarind about the size of a lime
1/2 cup grated coconut, fresh or frozen
1/2 cup onion chopped
1/2 cup cabbage chopped
salt to taste
Pinch Of hing


Soak toor dal and rice for about 2 to 3 hours. Drain the water and then grind it into a paste along with red chillies, tamarind, coconut ,salt and Hing. Do not add too much water while grinding.

To this mixture add onion and cabbage and mix well.. Take a small amount of the mixture and rool it on your hands and press it to get round shape.Deep fry for 2 minutes, turn around and fry on the other side.
Serve hot. This dish is usually served for lunch or dinner as a side dish with rice and curry.

Instead of the cabbage, you can add twice the amount of onion to make this Vada.

Wednesday, June 30, 2010

BassSaru[Alsande Nugg soppu Combi]

You need to have:

Cow Peas/alsande -1 cup
Drum stick leaves/nugge soppu-1 bunch
Onion-1 medium sized
Green chillies- 8-10 nos.
Garlic- 4 cloves
Shredded coconut-1 cup
Cumin seeds-1 tsp
Pepper -2-3 corns
Curry leaves -2 strings
Salt to taste
Oil to saute
Mustard-2 tsp

Here is the recipe for bas saaru...

Pressure cook (2 whistles only) Cow Peas and chopped drumstick leaves.Strain and collect the cooked water in a bowl, which is used for bassaru.Keep 2-3 tbsp of cooked dal and dill separately, which is used in Saaru.

Dry Palya:-

Heat oil, add mustard, curry leaves, saute green 3-4 chopped chillies, 2 clove garlic and onion.Add the pressure cooked stuff to this, stir well.Sprinkle half cup shredded coconut, chopped coriander.


Fry cumin seeds, green chillies, pepper, 2 garlic cloves, chopped onion for 2 mins.
Grind above fried mixture ,half cup shredded coconut, 1 tsp cooked dal, salt together into a fine paste.

Saute mustard, curry leaves and chopped onion in oil.Add the collected dal cooked water(/veggie stock/ broth), cook for 5 minutes.Add ground masala paste,When it starts boiling add saved cooked veggie which was kept separately.Serve bassaru and dry palya with Ragi mudde or white rice.

Thursday, June 17, 2010

Mulangi Sambar

You need to have:

Toor dal-1/4 cup
Jeera/cumin seeds-1 tsp
Garlic-3-4 pods.
Turmeric pwd-1/2 tsp
Mullangi 1 medium sized
Onion-1 medium sized
Tomatoes-1 or 2 medium sized
Oil-2 tsp
Mustard seeds-1/2 tsp
Asafoetida- 1/4 tsp
Curry leaves-2 twigs
Sambar powder-1 tbsp
Salt to taste.
Grated coconut-1 tsp

Preparation: Add about 1 and quarter cups of water to toor dal, turmeric, jeera,and garlic,tomato and onion.pressure cook them together for about 6 whistles.

Take a wok, add oil.when it is hot, sputter the mustard seeds , asafoetida and curry leaves.fry them a little. add the mashed dal, sambar powder and grated coconut and boil it for 8-10 mins.

Server hot with Rice or idly.

Sabbasige Soppina Rotti

You need to have:
2 cup Rice flour/ Akki hittu
1 cup chopped Dill leaves/Sabbasige soppu
1/2 cup coconut.
2 tbs cumin seeds
2-3 Green Chillies
8-10 Coriander leaves
Salt to taste
Banana leaves / Paper Plate/Aluminium foil/

Put cumin seeds, green chilies and salt into mixer or hand crusher. Make a paste of this and keep it aside.(Don't add water)

Chop coriander leaves and add it to a vessel containing dill leaves.Add above mixture and grated coconut to it.Add rice flour to the same vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one Paper plate, put 1 tsp of oil and spread it over. Take ball of dough and spread it over the paper plate evenly as shown in the picture below.Make a small hole in middle( This helps to cook the rotti well)

Heat the Tava put the rotti upside down as shown in the picture below.
Cook it till it gets separated from the paper plate.Remove the paper plate and cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any type of chutney and butter.

Pathrode Khara Oggarne

You Need to Have:

1-2 Pathrode
1 tsp Black Gram seeds
1 big sized Onion
1 tsp Mustard seeds
5-10Curry leaves
3-4 tsp Oil
2 Red Chillies
1/2 cup grated Coconut

Chop pathrode and onion keep it aside.

Add mustard seeds, blackgram seeds, red chilly and oil in a thick bottomed pan. Once it starts spluttering, add curry leaves, and chopped onion. Fry them onion becomes golden in color.

Add pathrode pieces and fry it for 2 mins in low flame. Add grated coconut and mix well.
Keep the pathrode in low flame for about 3-4 mins. Serve hot.

Wednesday, June 16, 2010

Pathrode bendi

This is an simple dressing given to pathrode to increase its taste. Fresh aroma of Cumin seeds and fresh coconut gives fantastic taste to the pathrode.I will start by thanking my mom in law for sharing this tasty recipe. So here is the recipe for it.

You need to have:

1-2 Pathrode
2-3 tbs cumin seeds
1 cup fresh grated coconut
1 tbs oil
1 tbs Mustard seeds
5-10 curry leaves1-2 read chilies


Put cumin seeds and fresh coconut into mixi and make paste by adding little amount of water

Heat 1tbs oil in a pan, add mustard seeds, curry leaves, and red chilies. once they start spluttering, add this ground masala and fry for 2-3 min.
Cut the pathrode into cubes and add it to this mixture and cook it for another 2-3 mins. serve hot.

Tuesday, June 15, 2010


This is another 'Master Piece' dish of the 'Manglore Cuisine'.Pathrode is steamed colocasia leaves rolls stuffed with spicy rice and dal mixture.Pathrode is prepared using colocasia leaves that is usually grown in backyards of most of the houses in Mangalore region. Not all verity of the leaves are good for cooking as few of them tend to be itchy. One has to be careful in picking the right leaves.they itch because of the needle like calcium oxalate crystals in the leaves are broken down on cooking.

One can buy taro roots grow the leaves in your backyard. The plant needs good sunlight for a healthy growth.

For this :

You need to have:
2 cup White Rice
1 cup grated Coconut
1/2 tsp fenugreek seeds
3 tsp Coriander seeds
1 tsp Cumin seeds
1/2 cup Tamarind pulp
1/2 cup Tamarind Jaggary
8-10 Red Chillies
Salt to taste
10-15 leaves / Kesuvina ele
5-6 Banana leaves

Soak the rice in water for about 4-5 hrs. Wash it 2-3 times and keep it aside.

Heat smal pan. Fry Blackgram seeds , Cumin seeds, fenugreek seeds, Coriander seeds and hing by adding 1tbs of oil.Finally fry red chillies and let it cool for 10 mins.

Meanwhile Wash colocasia leaves and chop them into small pieces as shown in the picture below.

Note:Apply tamarind pulp to hands before you touch cut the leaves. This decreases itching of colocasia leaves

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.

Grind fried masala, grated coconut , tamarind pulp and jaggary. Finally add soaked rice ,salt and grind them coarsely by adding little amount of water and keep it aside . Consistancy of the batter should be like Idli batter.

Put chopped calocasia leaves, rice batter together and mix well.

Take handful of batter and spread it over the banana leaf as shown in the picture below.

Fold the banana leaf as shown in the picture below.

Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.

Steam cook for about 30-35 mins on high flame and another 20-25 mins on low flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

Let it cool down for minimum 30 mins- 1 hour before you serve them.

Serve them hot along with coconut oil and midi uppinakayi.

Other recipes prepared out of this are pathrode Khara oggarne, pathrode bendi and pathrode Ambat.

Wednesday, June 9, 2010

Masala Papad

A simple yet tasty snack/starter iteam. It can found on almost all restaurant menus. I would like to have it as Evening snack rater than as starter.
For this:

You need to have:
3-4 Lidjed Papad( or any other masala papad)
1 cup chopped onion
1 cup chopped tomato
1 cup grated carrot
1 cup grated carrot
1 tbs chilly powder
1 tbs salt
2-3 tbs lemon juice
For garnishing :
1/2 cup chopped coriander
Oil for deep frying
Put oil in kadai and deep fry papads and keep it aside.Dry them with tissue paper to remove excess oil

Mix Onion, tomato, carrot , coconut, chilly powder and salt in a bowl. spread evenly this mixture on each papad. Sprinkle lemon juice and chopped coriander and server with hot cup of tea.

Note: If your diet conscious and don't want to deep fry papds, you can even shallow fry them.
Heat tava and spead 1 tbs of oil and put papad on it cook it for 1 min. repeat the same on the other side as well.
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