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 →

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 →

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 →

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 →

Aloo lasuni,– garlic potato

Aloo lasuni,– garlic potato.  Ingredients. ½ kg baby potatoes. 2 tbsp. Oil Pinch turmeric. 1tbsp. Red chilli powder, can be altered to taste. 1 tbsp. Garlic paste. 1 tbsp. Tomato sauce. Salt to taste Method: Boil baby potatoes with salt. Heat oil in a wok; roast the boiled potatoes till the skin gets crsip. Add … Continue reading →

Balehannu halwa (peda)

2 banana (rasa bale 1 cup milk ½ cup cream 1-2 cups sugar. Method Mash  the banana, In a heavy pan  cook milk, cream, sugar, mashed banana on a small flame. Till the mixture thickens. Once it cools, divide to small portions, roll  into balls and flatten the tips. Store in air tight containers. Continue reading →

Balekayi Podi.–2

Balekayi Podi.–2 1 Raw balekayi(banana) sliced to wafers. 1 cup rice soaked for 2-3 hours. 2-4 red chillies—can be altered to taste Salt to taste Tamarind 1 ½ tsp Turmeric powder ¼ tsp jaggery  1 tsp coconut scrapping 1 tbs oil for deep-frying or to grease the skillet Method grind the soaked rice, salt tamarind, … Continue reading →

Balekayi Podi– 1

Balekayi podi.—1 1 balekayi 1 cup rawa 2 tsp coriander seeds 1 tsp jeera seeds 3 red chilli Pinch of hing. 6-8 oil Salt  to taste Soak rawa for about an hour Fry coriander seeds,jeera seeds,chilli  powder this to get a fine powder Add this to the rawa and create a batter of dosa/crepe consistency. … Continue reading →

Balehannu sihi puri

Balehannu sihi puri 2 bananas 6-8 tbsp. Sugar ½ cup coconut scrapping ½ tsp. Cardamom ½ cup each of full wheat flour and all-purpose flour 6-8 tbsp. Oil. Knead oil, the two flours and salt into a pliable dough. Mash the banana add coconut scrapping, cardamom and sauté for a while. Divide he dough into … Continue reading →