Kumbalakai Kadabu

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

Gharge.

Of late I have taken to watching Marathi serials. And one them is “agao bai sasubai”  which talks of lot of old recipes. In traditional udupi cuisine we have kumbhalakai athrasa. I saw the Maharashtrian variation of it called the Gharge.  It is very simple to make, can be stored for about a week it … Continue reading →

Paneer Bhurji Noodles

Preparation time              10mnts. Cooking time                     10mnts. Serves                                  2 Ingredients. Maggie  2 minutes noodles Masala 1  packet Oil 1tbsp. Onion 1 large chopped fine Tomato 1 large chopped fine Green chillies 3 chopped fine Paneer 100gms cut into small cubes Coriander leaves 3 tbsp. chopped Salt To taste.   Method: Sauté the onions … Continue reading →

Sorekai Cutlet

Bottle gourd cutlets Ever been in the kitchen when the grocery shopping is pending, and uninspiring veggies are all that is left, and guests coming over, Yahoo join the crowd. With one potato and marrow, This dish bailed me yesterday. Ingredients • 1 ½ cups SoreKaayi (bottle gourd, or any marrow.) • ½ cup ground … Continue reading →

CABBAGE IDLI,

Learnt this from my sister Malathi Rao, who has modified what my grandmother did with leaves like colocasia, or  methi. Ingredients: 1 cup finely chopped cabbage 1 cup dosa rice, 1/3 channa daal soaked (my grandmother preferred thuvar because it was lighter) ½ cup coconut scraping. 6-8 red chilli  (can be altered to taste.) 1tsp … 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 →

Chinese cabbage vada

chinese Cabbage vada, Remember the kitchen challenge days, when no dish seems possible because something is missing. Doesn’t it bring out the creative cook  in us. well this was what I cooked up when one of my in-laws turned up. Not only did my guest appreciate it, her granddaughter liked the dish so much that she … Continue reading →

Ram Ladoo

To me Delhi meant, tombs and monuments, and of course street food. The Golgappa’s, aloo tikki and even the chole-bature at Motibagh have their own unique place. But of course golgappa’s rule the roost. But this travel blog on must have Delhi street food named something called “Ram Ladoo” Now this was new, I called … Continue reading →

Vada voyage

My first encounter with the uddina vade, “Meduvada ” as the non-Udupi fellows call it, is in my early childhood, it was made on the memorial day of ancestor. There were vadai’s and vadai’s like garivade the crisp vadai’s that sometimes may have flavouring herbs, and at times some veggies then avalakki vade, the sajjige … Continue reading →

Brushettas

Brusshettas. 4 slices of bread. 2 tbsp. butter ½ cup diced onions 1 diced firm tomato. 2 green chillies diced. 1tbsp. Coriander leaves. Method: Slice the bread into six pieces. And toast it crisp preferably in an oven. Spread, onion, tomato, chillies and coriander leaves on the toasted slice. Grated cheese can be added as … Continue reading →