Kumbalakai Kadabu

Pumpkin is an universal magical vegetable. Low fat rich in nutrients. Continue reading →

Jowar Bread.

With edentulousness I found that eating Baakhri was a problem with the seniors of my family. So, my first attempt was to bake traditional all-purpose bread replacing the all-purpose flour with Jowar, of course with warm water so that it would bind well. But it turned inedible. After various trails todays was quite a bit … Continue reading →

Finger Millet (Raagi) Bread.

It’s been a while since I did any experimental baking. It is adventure time again. With excess of raagi flour in the house, I decided to bake Raagi bread instead of the usual raagi roti, or dosai. Ingredients 2 cups all purpose flour. (I used wheat flour) 1 cup Raagi flour. 2tbsp. oil/butter. 200ml milk. … Continue reading →

Raagi HuriHittu

Ladies club meetings are rather annoying at times, when the standard assumption that south Indians eat idli and dosa for breakfast, well, not that we do not but my own memories of break fast was the standard “Ganji” that is red rice cooked with lots of water eaten with ghee and pickle, then there was … Continue reading →

Tiffin tales.

https://www.youtube.com/watch?v=XzB1mruGC78 Now that my kids are out, I suddenly seem to have lost that creative cooking streak. Forget it, I have lost the zeal to cook. Cooking now means quick, crunchy without damaging the teeth, and with less oil, Idli dosa are too tedious to make for two people, upma and poha become monotonous. one … Continue reading →

Paneer Sandwich.

300 gm paneer 1cup Finely chopped tomato, onion, capsicum, 1 tsp. Each of chilli powder, Kasoori methi, lime juice Pinch of turmeric, ¼  tsp. garam masala 2 tbps. Finely chopped coriander Brown bread. 1 tbps. Butter optional. Method In wok heat butter till it begins to melt Sauté paneer in it. Turn off the flame, … Continue reading →

Green avalakki.

1 cup thick avalakki.(beaten rice) ¼ cup grated coconut 1 onion finely diced. 3 green chillies ½ green peas.-cooked. Bunch of coriander A stalk of Kharipatta Salt to taste. Oil, mustard, urad dal, red chilli asafoetida for seasoning. 2 tsp. Lemon juice. Method: Wash the avalakki (beaten rice) keep aside to drain. Make a dry … Continue reading →

balehannu dosai.

Balehannu dose 1cup rice soaked for 2-3hrs (I keep it over night) ½ scrapped fresh coconut ¼ cup grated jaggery 2 ripe bananas 1 pepper pod. 2 tbsp. Oil. Method Grind all the ingredients to a paste of dropping consistency Heat a  skillet  smear a drop of oil on it. Pour a ladle of the … Continue reading →

Balehannu rotti.

Balehannu rotti. Balehannu—ripe banana–  4-6 Rice flour   2-3 cups Jaggery ½ cup Salt to taste Method: Grind bananas to paste, Add Jaggery salt  cook for 5mnt. Add in rice flour and fold Once it is cool, mix well and add hot water if required. Divide the mixture into small portions and pat on a greased … Continue reading →

sabbasuge guliyappa

1 bunch sabbasige soppu finely chopped 3 cups rice 1 cup urad dal 1 tbsp. Chana dal 1 tsp. Methi seeds 3 onions finely chopped 2-3 green chillies finely chopped 2 tbsp of scarped coconut—optional Soak the rice and daals and methi  for 3-4 hrs, grind to paste and keep overnight. Next morning add in … Continue reading →