Thursday, August 11, 2011


1. Idli


  • 4 cup: Long grain rice
  • 2 cup: Uncle Ben's Converted rice
  • 1 cup: Urad dal whole
  • Salt to taste

How to make:
  1. Soak the long grain rice for 6-7 hours and urad dal for an hour.
  2. Dry grind the Converted rice.
  3. Grind the soaked rice to a coarse paste & urad to a fine paste.
  4. Mix all three, add salt and let it ferment at least for a day.
  5. Steam them and serve hot with chutney or sambhar.

2. Masala Dosa

Masala Dosa

  • 2 cup: Rice - preferably parboiled
  • 1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours
  • 1/2 tsp: Fenugreek Seeds
  • Oil to smear the pan for cooking the dosas
  • 2 tsp: Salt
For Masala
  • 500 gm (3 cups): Potatoes - boiled, peeled and cubed
  • 1 1/2 cups: Onions - sliced not very thin
  • 1/4 tsp: Powdered Turmeric
  • 2-3: Green chillies - chopped coarsely (optional)
  • 6-7 : Curry leaves or 1/2 tsp dried curry leaves
  • 2 tbsp: Oil
  • 1 tsp: Mustard seeds
  • 2 tsp: Salt
  • 1/2 cup: Water

How to make:
  1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
  2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.
  3. After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
  4. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney
For the Masala Filling
  1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
  2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.

3. Medu Vada

Medu Vada

  • 1 cup: Urad dal
  • 1 big piece: Ginger
  • 3-4: Green chilli's
  • 1/2 tsp: Pepper corns
  • 1 tsp: Hing
  • A few: Curry leaves
  • Oil for deep frying
  • Salt to taste

How to make:
  1. Soak the urad dal in water for an hour.
  2. Grind to a paste all the ingredients except oil with as little oil as possible.
  3. Refrigerate the batter for an hour.
  4. Heat oil in deep pan for deep frying.
  5. Shape into Vadas and deep fry on both sides till brown.
  6. Serve hot.
  7. 4. Masala Vada

Masala Vada

  • 1/2 cup: span itemprop="name">Toor Dal
  • 1/2 cup: span itemprop="name">Channa Dal
  • 1 tbsp:span itemprop="name"> Urad Dal
  • 1 large: span itemprop="name">Onions (finely chopped)
  • 5-6: span itemprop="name">Red Chillies
  • 1" inch piece:span itemprop="name"> Ginger
  • A few: span itemprop="name">Curry leaves
  • Oil for deep frying
  • Salt to taste

How to make:
  1. Soak all dals together for an hour.
  2. Grind all ingredients except onions to a coarse paste.
  3. Heat oil for deep frying.
  4. Add onions to the paste.
  5. Shape like Vada and deep fry.
  6. Serve hot with ketchup or chutney.

5. Sambar

Sambar DishSambar with idliSambar Recipe

Sambar is amongst the most popular items in south India cuisine. Sambar is a spicy and aromatic preparation which has for years been liked by many people in India. Sambar is preferred by many and is taken mostly with idli, dosas and rice. Sambar is prepared using many different spices and vegetables. Presented below are the ingredients required for preparing sambar and method of preparation.

Ingredients 'A'
    • 1/2 fresh: Bitter gourd (pavakkai)
    • 1 pc: Brinjal (egg plant)
    • 1 pc: Drum Stick
    • 4 pcs: Ladies finger
    • 3-4: Red chillies (split into 2)
  • Ingredients 'B'
    • 1 cup: Sambar dal (Red gram dal)
    • 1sprig: Curry leaves
    • ½ tsp: Turmeric powder
    • 1 cup: Water
  • Ingredients 'C'
    • Size of a golf ball: Tamarind
    • 1sprig: Curry leaves
    • ¼ tsp: Asafoetida powder
    • 1 tsp: Red chilli powder
    • ¼ tsp: Grated molasses
    • 2 tbs: Coconut oil
    • Salt to taste
    • 1 cup: Water
  • Ingredients 'D'
    • ¼ tsp: White gram dal
    • 2 tbs: Dried coriander seeds
    • ¼ tsp: Fenugreek
    • 4 no: Dried chilli
    • ½ tsp: Coconut oil
  • Ingredients 'E'
    • 2 tsp: Coconut oil
    • 2-3: Dried chillies split into two
    • 1 tsp: Mustard
  • Ingredients 'F'
    • A few: Coriander leaves

How to make:
  1. Clean the vegetables and slice into long pieces.
  2. Wash the dal.
  3. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
  4. Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
  5. Mash the tamarind in 1 cup water and strain.
  6. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
  7. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
  8. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
  9. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

6. Pal Payasam

Pal Payasam

Popularly known as Kheer, Payasam is a sweet and tasty recipe from south India cuisine. There are several varieties of payasam. Here we are making it with red rice. Typically it is a rice pudding prepared with sugar and boiled milk. Kheer or payasam is believed to be pious food hence prepared on house hold pujas as prasad

Makes: 4 servings
Sheflife: Best fresh

  • 3 litres: Milk
  • 700 gm: Sugar
  • 180 gm: Dried red rice 

How to make:
  1. Boil the milk.
  2. Add sugar and mix well.
  3. When it boils again, add the washed rice in it. Simmer in medium flame.
  4. Cook till the rice is done.
  5. Serve hot.

7.Coconut Chutney

Coconut Chutney

  • 2 tsp: Urad dal
  • 1 cup: Coconut Grated
  • 2 : Red Chillies(dry)
  • 1 tsp: Mustard seeds
  • 1 small piece: Tamarind (dry)
  • 1 tsp: Sugar
  • 1 tsp: Hing
  • 1 tbsp: Oil
  • Salt to taste 

How to make:
  1. Grate the coconuts.
    In a pan heat the oil and add 1 tsp of urad dal and chillies. Fry for a minute.
  2. Let it cool completely.
  3. Add tamarind, sugar, hing and coconut and grind it to a fine paste
  4. Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.
  5. Enjoy with steaming plain rice.

8. Chettinad Chicken

Delicious Chettinad ChickenChettinad Chicken DishFamous Chettinad Chicken

  • 1 kg: Chicken
  • 1 1/2 cup: Onion
  • 1 cup: Tomato
  • 20 cloves: Garlic
  • 1 big piece: Ginger
  • 2 tsp: Pepper
  • 2 tsp: Cumin seeds
  • 2 tsp: Fennel (Jeera)
  • ¼ cup: Coriander Powder
  • ½ small cup: Chilli Powder
  • Cloves (lavangam) as required
  • Tamarind as required
  • Salt to taste
  • 5 tsp: Oil 

How to make:
  1. Wash the chicken and cut to pieces.
  2. Mince garlic and ginger.
  3. Powder pepper, cumin seeds and fennel together.
  4. Fry the powders lightly and keep aside.
  5. Season cloves in oil in a frying pan, add onion and tomato.
  6. Sauté well adding minced garlic and ginger.
  7. Add chicken with little turmeric powder and cook for 10 minutes.
  8. Add chilli /coriander powders, salt and mix well.
  9. Pour 4 cups of water and boil.
  10. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
  11. When the gravy thickens to a paste, remove from fire.
  12. Serve hot.

9.  Ven Pongal

Ven Pongal

Ven pongal is spicy version of pongal, the popular dish from South Indian cuisine. Prepared with rice, milk, green gram dal as main ingredients Ven Pongal is an ideal breakfast. Easy to cook and ready to serve, the recipe of Ven pongal is here 

  • 1 cup: Raw rice
  • ½ cup: Milk
  • 1/3 cup: Green gram dal
  • 11/2 tsp: Black pepper
  • 1 tsp: Cumin seeds
  • 1 tbs: Broken cashew nuts
  • 1 tbs: Finely cut ginger (optional)
  • A few: Curry leaves
  • 2 tbs: Ghee
  • 5 cup: Water
  • Salt to taste 

How to make:
  1. Wash rice and dal and cook them together in five cups of water for 10 minutes.
  2. Add salt, curry leaves and ginger with half a cup of milk. Simmer for a minute and remove from fire.
  3. Fry cashew nuts, pepper and cumin seeds in ghee.
  4. Pour this over the rice-dal mixture.
  5. Mix well and serve steaming hot with ghee on top.

10. Vegetable Uppama

Vegetable Uppama

Vegetable Uppama is an ideal snack from South Indian cuisine. It is colorful and tasty recipe with lot of nutrition value. Since different vegetables are used while cooking the veg Uppama its an ideal tiffin option for children. If your child doesn't like vegetables try some of them with vegetable uppama. We are sure he will like it. 

  • 150 gm: Semolina
  • 100 ml: Curd
  • 250 gm: Diced vegetables
  • 2 medium size: Onion, sliced
  • 1 large: Tomato (chopped)
  • ½ tsp: Skinned urad dal
  • ¼ tsp: Mustard seeds
  • ¼ tsp: Cumin seeds
  • 1-2: Curry leaves
  • 3-4 no: Chopped green chillies
  • 2 tsp: Garlic paste
  • 1 tsp: Ginger paste
  • 2 tsp: Ground coconut
  • A pinch: Ground cloves
  • A pinch: Turmeric powder
  • 2 tbsp: Chopped coriander
  • 1 tsp: Lemon juice
  • 4-6 tbsp: Oil
  • 250 ml: Hot water
  • Salt to taste 

How to make:
  1. Heat oil, fry dal, mustard and cumin seeds for 15 seconds.
  2. Add onions, curry leaves, chopped chillies, ginger, garlic, turmeric, salt and coconut paste. Stir and fry for 5 minutes.
  3. Add vegetables and tomato. Fry for 3-4 minutes. Add semolina.
  4. After 2-3 minute, pour in water and curd. Cook for 5 minutes until dry.
  5. Garnish with coriander and sharpen with lemon juice.
  6. Serve hot with rasam.

11. Mulaga Podi

Mulaga Podi

  • 1 cup: Urad daal
  • 7-9: Dry red chilli
  • 1/4 tsp: Asafoetida
  • 1 stalk: Curry leaves
  • 1 tsp: Oil
  • 1 tsp: Salt 

How to make:
  1. Heat the oil in a pan and roast all the ingredients until golden brown. Take care that it doesn't get burnt. Cool it and powder it in a food processor.
  2. Store in air tight container for future use.
  3. It is an excellent side dish for dosa and idli when taken with ghee, coconut oil or sesame oil.

12. Hyderabadi Biryani

Hyderabadi Biryani RecipesFamous Hyderabadi BiryaniHyderabadi Chicken Biryani

Biryani is a popular dish and relished all across India. Hyderabadi Biryani is one of the most sought after variants of the popular biryani. The name is a giveaway, Hyderabadi Biryani has its origins from Hyderabad in Andhra Pradesh. Hyderabadi Biryani is a non-vegetarian dish and its main ingredients are meat, rice and spices. Hyderabad is the best destination to enjoy the Hyderabadi Biryani. Try out the famous Hyderabadi Biryani by preparing it with the help of our detailed recipe which includes ingredients required and cooking method. 


1 kg: Meat
  • 750 gm: Semi cooked rice
  • Sautéed brown onions to taste
  • 1 tbsp: Ginger garlic paste
  • 1 tbsp: Red chilli paste
  • 1 tbsp: Green chilli paste
  • ½ tbsp: Cardamom powder
  • 3-4 sticks:
  • Cinnamon
  • 1 tbsp: Cumin seeds
  • 4-5: Cloves
  • 2 tbsp: Lemon juice
  • 250 gm: Curd
  • 4 tbsp: Clarified butter
  • A pinch: Mace
  • Mint leaves to taste
  • 1 tsp: Saffron
  • ½ cup: Water
  • 1 tbsp: Salt
  • ½ cup: Oil

How to make:
  1. Clean the meat.
  2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
  3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
  4. Now apply sticky dough on the sides of the pan.
  5. Cover with lid to seal it and cook for about 25 minutes.
  6. Hyderabadi Biryani is ready to eat.
  7. Garnish with boiled eggs, sliced carrot and cucumber.
  8. Serve hot.

13. Mirchi ka Salan (Tangy Chilli Gravy)

Mirchi ka Salan

  • 250 gm: Large green chillies/capsicum
  • 100 gm: Sautéed onion paste
  • 25 gm: Ginger garlic paste
  • 10 gm: Coriander leaves
  • 05 gm: Mustard seeds
  • 02 gm: Cloves
  • 05 gm: Curry leaves
  • 50 gm: Tamarind
  • 50 gm: Cooking oil
  • Salt 

How to make:
  1. 50 gm: Coconut
  2. 50 gm: Peanuts
  3. 20 gm: Coriander seeds
  4. 15 gm: Sesame seeds
  5. 10 gm: Cumin seeds
  6. 05 gm: Peppercorns
  7. 5-6: Red Chillies

14. Bhagara Baingan

Bhagara Baingan

  • 250 gm: Baingans of the small variety
  • 1/2cup: Onions-finely chopped
  • ½ tsp: Garlic paste
  • ½ tsp: Ginger paste
  • 1/4cup: Grated dry coconut
  • 2 tsp: Tamarind paste or to taste
  • 1 tbsp: Coriander seeds-roasted
  • 2 tsp: Cumin, roasted
  • 2 tsp: Sesame seeds, roasted
  • 1/4tsp: Turmeric
  • 1/2tsp: Powdered red pepper
  • 7-8 : Curry leaves
  • 1 tbsp: Hara dhania for garnish
  • 1/4cup: Oil
  • Oil for deep frying
  • 2 tsp: Salt or to taste 

How to make:
  1. Slit the baingans and deep fry over high heat, till glossy and a little tender.
  2. Remove from oil and keep aside.
  3. Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be.
  4. Heat the 1/4cup of oil and sauté the onions, ginger and garlic till onions are soft and a little transparent. Add curry leaves and turn around, then the ground mixture and sauté till the fat separates.
  5. Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. Turn around a few times.
  6. Add about a quarter of a cup of water.
  7. Bring to a boil and simmer and cover for about 5 minutes.
  8. Serve hot garnished with the hara dhania.

15. Hyderabadi Haleem

Hyderabadi Haleem

  • 1 kg: Mutton-boneless, cubed
  • 1 kg: Cracked wheat-soaked in water for » one hour and drained
  • 1 ½ cup: Yogurt
  • 1 tbsp: Ginger-garlic paste
  • 1 ¼ cup: Onions-chopped fine
  • 1 tsp: Green chilli paste
  • 2 tsp: Green coriander paste
  • ¼ cup: Lemon juice
  • 3-4: Black cardamoms-seeds only 3
  • ½ tsp: Cinnamon-broken and powdered
  • 1 tsp: Chilli powder
  • 1/2cup: Oil
  • 2 tsp: Salt
  • Green chillies and mint leaves for garnish 

How to make:
  1. Mix together the yogurt, lemon juice, chilli and coriander paste, cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt.
  2. Marinate the meat in this mixture and leave 3-4 hours. Add enough water to the wheat and cook till tender. When cool enough to handle, blend to a paste in a blender.
  3. Heat the oil and add the meat mixture. Turn around over high heat, till opaque.
  4. Add water to cover and cook, covered over low heat till tender.
  5. Add the wheat paste and continue to cook another 15-20 minutes.

16. Khubani ka Meetha (Dessert)

Khubani ka Meetha

  • 250 gm: Dried apricots
  • 150 gm: Sugar
  • 1/4cup: Almonds, blanched and roasted
  • 1 tbsp: Lemon juice 

How to make:
  1. Wash the apricots and soak in water to come upto about 2" above, for 4-5 hours.
  2. De-seed the apricots, chop and place in a pan along with the liquid and the sugar.
  3. Cook over medium heat, till sugar dissolves and the mixture becomes pulpy and blended.
  4. Transfer into a serving dish.
  5. Serve hot or cold accompanied by cream or ice-cream.

17. Hara Kebab

Hara Kebab

  • 1/2 cup: Spinach leaves puree
  • 1/2 cup: Fenugreek leaves puree
  • 1/2 cup: Chickpea flour
  • 2 tsp: Ginger, chopped fine
  • 2 tsp: Green chillies, chopped fine
  • 1/2 tsp: Chilli powder
  • 2 tbsp: Ghee, to pan fry
  • 1 1/2 tsp: Salt 

How to make:
  1. Clean, wash and blanch the fenugreek and spinach. Leave in colander to drain.
  2. Squeeze out excess liquid and grind the greens to a paste.
  3. Mix in the chickpea flour, chilli powder, ginger, and green chillies.
  4. Leave to rest for 15 minutes.
  5. Shape the mixture into balls of desired size, and then flatten them a little. If not thick enough to shape, do not worry, you can drop spoonfuls directly into the pan.
  6. Heat a non-stick frying pan with a thin layer of ghee, place the kababs in it over high heat.
  7. Turn and then continue cooking over medium heat till brown, first on one side then the other.
  8. Serve accompanied with green chutney.

18. Nahari (A Curry of Sheep's Trotters)


  • 6 pcs: Trotters, cleaned and ready to cook
  • 8 pcs: Marrow bones
  • 2 cup: Onions-sliced fine
  • 2 tbsp: Ginger-garlic paste
  • Mint leaves for garnish
  • 1/4 tsp: Turmeric
  • 1 tbsp: Coriander powder
  • 1 tsp: Chilli powder
  • 1/4 tsp: Cinnamon powder
  • 6-8: Cloves
  • 6-8: Black cardamom, slightly crushed
  • 1/4 cup: Lemon juice
  • 1/2 cup: Coriander leaves, chopped
  • 1 cup: Oil
  • 2 tsp: Salt or to taste 

How to make:
  1. Heat oil and sauté onions till brown. Add ginger-garlic paste, turmeric and coriander powder and sauté till fat separates.
  2. Add cinnamon, salt, cloves and cardamoms, stir fry to mix well and add the trotters and marrow bones and 6 cups of water. Bring to a boil, then simmer, covered, over low heat for two hours or till bones and trotters are softened.
  3. Add the lime juice and coriander and simmer another 5 minutes or so.
  4. Serve hot garnished with the mint leaves.

19. Keema Methi (Minced Meat with Fenugreek Leaves)

Keema Methi

  • 500 gm: Minced mutton/lamb/beef (weighed after de-boning)
  • 250 gm: Methi leaves-cleaned, washed and chopped
  • 1 cup: Grated onions
  • 2 cup: Chopped tomatoes
  • 1 tsp: Ginger paste
  • 1 tsp: Garlic paste
  • 2 tsp: Cumin seeds
  • 1 tsp: Garam masala
  • 1 tbsp: Powdered coriander seeds
  • 1/2 tsp: Turmeric
  • 1/2 tsp: Powdered black pepper
  • 1/2 tsp: Powdered red pepper
  • 2-3: Bay leaves
  • 1/2 cup/ (120 gm): Oil
  • 1 tbsp: Salt 

How to make:
  1. Heat oil and add the cumin seeds.
  2. When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
  3. Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper.
  4. Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat.
  5. Continue to stir fry, till the keema is almost cooked through.
  6. Add the fenugreek leaves and cook till fat separates once again. Serve hot.

20. Romaali Roti

Romaali Roti

As the name suggests romaali roti is a paper thin bread prepared artistically. Romaali roti owes its origin from Andhra Pradesh but now it is a sure shot bread available on every top restaurants menu in all over India. Here we will tell how to make rumali rotis in your home

  • 11/2 cup: Whole Wheat Flour (Atta)
  • 50 gm: Maida
  • ½ tsp: Baking powder
  • 2 tbsp: Oil
  • Water to knead 

How to make:
  1. Mix wheat flour, maida, salt and baking powder and sieve them together.
  2. Pour oil in the flour and add water bit by bit and make a smooth and elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
  3. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue).
  4. Heat an inverted griddle (tawa).
  5. Place the roti carefully over it and cook till done.
  6. Fold it like a handkerchief.
  7. Serve hot with hot vegetables.

21. Tomato Rasam

Tomato Rasam 

Tomato rasam is a poplular south Indian cuisine. It is also known as tomato charu and cooked daily as a part of meal in all over South India. Rasam goes great with the dal and rice. Its wonderful sour and spicy taste is liked by everyone. Try our tomato rasam 

  • 3-4 tbsp: Red Gram Dal
  • 4 (large & finely chopped): Tomatoes
  • 1/2 tsp: Garlic paste
  • 1-inch piece: Ginger (finely chopped)
  • 1 tsp: Garlic grated
  • 1-2: Green chilies finely chopped
  • Coriander leaves, finely chopped
  • 1/2 tsp: Turmeric powder
  • 1tsp: Mustard seeds
  • 1tsp: Cumin seeds
  • 1-2 : Whole dried red chili (halved)
  • A pinch: Asafoetida
  • Curry leaves few
  • Chili or pepper powder to taste
  • 2 tbsp: Oil
  • 21/2 cups: Water
  • Salt to taste 

How to make:
  1. Pick, wash and pressure cook the dal and keep side.
  2. Heat 2 tbsp oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup: of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.
  3. Serve hot garnished with coriander leaves.

22. Kesari Bhath (Dessert)

Kesari Bhath 

  • 1 cup: Semolina (rava)
  • 1 cup: Sugar
  • 5 pcs: Almonds, slivered
  • 5 pcs: Pistas, slivered
  • 10-12 : Raisins
  • 1/4 tsp: Cardamom powder
  • 2 pinches: Saffron, soaked in 1 tbsp warm milk
  • Few drops yellow colour (optional)
  • 3 tbsp: Ghee
  • 2 1/2 cups: Water 

How to make:
  1. Heat ghee in a large heavy pan, add rava.
  2. Stir and roast on low for 7-8 minutes or till aroma exudes.
  3. Side by side, put water to boil, add sugar, bring to a boil.
  4. Add boiling water to the rava, little at a time stirring continuously. Take care to protect hands from the spluttering.
  5. When well mixed, check rava grain between fingers and taste for sweetness.
  6. Adjust sweetness, and add more boiling water if grain is hard.
  7. Add the remaining ingredients, cover and simmer till ghee separates. Save a small amount of almonds and pistas for garnishing.
  8. Add colour if desired and mix well.
  9. Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.
  10. Garnish with a few slivers of almonds and pistas, serve hot.

23. Mysore Pak

Mysore Pak 

  • 1 cup: Besan
  • 1 1/2 cups: Sugar
  • 2 cups: Ghee
  • 1 3/4 cups: Water 

How to make:
  1. Dissolve the sugar in the water and heat it.
  2. Keep stirring till you get a single thread consistency. You can check for this by feeling the syrup between your fore-finger and thumb. If the syrup has reached the required consistency, then you will able to pull it out like a thread.
  3. Remove all the lumps in the besan and add it to the syrup, 1 table spoon at a time.
  4. Reduce the heat and add 2 teaspoons of ghee.
  5. Stir, till the flour and ghee has completely blended with the syrup.
  6. Continue to stir and keep adding ghee 1tsp at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
  7. At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
  8. Allow it to cool for 10 minutes.
  9. Cut it into desired shape and wait for another 10 minutes.

24. Chiroti (Dessert)


  • 1cup: Fine Semolina (suji)
  • 1cup: Refined flour (Maida)
  • ½ cup: Rice flour
  • 11/2 cup: Ghee
  • Oil for frying
  • Salt to taste
For Badam Milk
  • 1 litre: Half cream milk
  • 40 : Badam
  • Sugar to taste
  • Saffron few strands 

How to make:
For Badam Milk
  1. Soak the badam in hot water for half an hour.
  2. Peel and grind into smooth paste.
  3. Bring the half cream milk to boil, add badam paste, sugar to taste and a few strands of saffron and simmer for some time.
  1. Mix refined flour and semolina with 1/2cup of ghee along with a pinch of salt. Make a soft dough, keep aside for an hour and kneed it again. Make 10 small balls and roll to chapati's size.
  2. Mix 3/4cup ghee and the rice flour into a paste.
  3. Smear this paste on each of the chapattis and arrange one above the other and roll it like a swiss roll.
  4. Cut the roll into 2" size pieces and press lightly on swiss roll and flatten to make a small poori.
  5. Deep fry in refined oil and sprinkle sugar on it.
  6. Serve the chiroti's with Badam milk.

25. Bisi Bele Bath

Bisi Bele Bath RecipeBisi Bele Bath Dish Bisi Bele Bath Dish

  • 11/2cups: Rice
  • 1/2cup: Tur dal
  • 2 no: Small brinjals
  • 1 : Fresh Carrot
  • 2 : Fresh Drumsticks
  • A small piece of vegetable marrow
  • A handful: Madras onions
  • A pinch: Turmeric powder
  • 6 : Red chillies
  • 4 : Green chillies
  • 2 tsp: Mustard
  • 20 gm: Cashew nut
  • Curry leaves few
  • Coriander leaves few
  • Tamarind size of a lime
  • Ghee for frying
  • Salt to taste
For Powdering
  • 1tsp: Fenugreek seeds
  • 1tsp: Coriander seeds
  • 6 : Red chillies
  • Grated coconut
For Masala
  • 4-5: Cardamoms
  • 4-5: Cloves
  • ½ tsp: Aniseeds
  • 1tsp: Poppy seeds
  • A small piece: Cinnamon 

How to make:
  1. Peel Madras onions.
  2. Peel and cut vegetables into 1 inch pieces.
  3. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables.
  4. Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside.
  5. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside.
  6. Soak tamarind in a little water and extract juice.
  7. Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.
  8. Heat a little ghee and fry cashew nuts until golden brown in colour.
  9. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire.
  10. Garnish with chopped coriander leaves and add some ghee just before serving.

26. Uppittu

Upittu or upma Upma or Uppittu is an excellent breakfast option from Karnataka. It is a wholesome Indian dish made of Rava (Cream of Wheat). It is tasty as well as nutritious dish. Upma is accompanied with lot of vegetables and peanuts, that's why energy providing breakfast snack. While preparing Uppittu nominal oil is used, so calorie conscious can also enjoy Uppittu without worry. 

  • 1cup: Semolina (Rava)
  • ¼ cup: Sliced Potato
  • ½ cup: Sliced Onion
  • ½ tsp: Grated ginger
  • 3tbs: Grated fresh coconut
  • Chopped coriander leaves
  • 1 tsp: Sugar
  • 2 tsp: Ghee
  • Salt to taste
  • For Seasoning
    • 2 tbs: Peanuts
    • 1 tsp: Mustard seeds
    • 1 tsp: Black gram (urad dal)
    • 1 tsp: Red dry chilli
    • ¼ tsp: Turmeric powder
    • A pinch: Asafoetida
    • Curry leaves few
    • 3 tbs: Oil 

How to make:
  1. Heat a pan and slightly roast rava in a low flame. Keep aside and allow it to cool.
  2. Heat 3 tbs of oil and add the seasoning ingredients except turmeric powder and asafoetida.
  3. When the mustard splutter, add turmeric and asafoetida and sauté well.
  4. Add the onions and fry till it soft. Then add potato fry for few minutes. Add 11/2cup of water, salt to taste and bring to boil. Cover and cook the potato.
  5. When it is done, mix grated ginger and sugar. Turn heat to low flame.
  6. Add roasted rava little by little. Keep stirring while adding, so that there will not be any lumps.
  7. Close the lid and cook for few minutes.
  8. Garnish with coriander leaves and grated coconut.
  9. Sprinkle ghee over it and serve hot.

27. Vegetable Puff

Vegetable Puff 

  • 1 pc : Ready to use pastry roll (Pepperidge farms)
  • Mixed Vegetables (potatoes, peas may be added) to taste
  • Green Chilies to taste
  • Masala
  • Salt 

How to make:
  1. Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stuff it in the pastry roll.
  2. Thaw the roll for about 10 minutes before unfolding.
  3. After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12" x 12".
  4. Cut the sheet into 6 pieces.
  5. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water.
  6. Stick it into a pre-heated oven (350 F) for about 20-30 minutes or until it browns. Make sure that you flip it around every 5-10 minutes.

28. Akki Roti

Akki Roti 
  • 2 cups: Rice flour (Akki hittu)
  • 1/2 cup: Chopped onion
  • 3-4 no: Chopped green chillies
  • ½ cup: Grated fresh coconut
  • 2 tbs: Chopped coriander leaves (kothumbari soppu)
  • 1tsp: Cumin seeds (jeera)
  • A pinch Asafoetida (hing)
  • ½ tsp: Turmeric powder
  • 1 tsp: Chilli powder (optional)
  • Oil for roasting
  • Salt to taste 

How to make:
  1. Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
  2. Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick rotti.
  3. Heat a pan and lace the prepared rotti on it.
  4. Make 3-4 holes in the rottis and pour few drops of oil in each hole. Cook well on both sides till golden brown. Repeat the same with the remaining dough.
  5. Ragi Rotti can be made with the same procedure by replacing rice flour with ragi flour.
  6. Grated vegetables like carrots and cabbage can also be add while making the dough.

29. Pongal


This Indin dish is a delicious concoction of rice, moong dal, jaggery and milk. It is then tempered with cashew nuts and raisins fried in ghee. It is beleived to be a perfect remedy for sore throat.

  • Rice – half cup
  • Moong dal – one fourth of a cup
  • Jeera – half to 1 tablespoon
  • Peppercorns - half to 1 tablespoon
  • Fresh powdered pepper- half to 1 tablespoon
  • A few Cashewnuts broken
  • Dessicated Coconut – half a cup
  • A pinch of Turmeric powder
  • Ghee as per taste 

How to make:
  1. Fry the Moongdal a little till you get a light flavour.
  2. Mix the dal with the rice, add 2 -3 cups of water. The rice should cook very soft.
  3. Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
  4. When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.
  5. Add the cooked rice mixture, pepper powder, salt and mix well with the ghee and jeera/cashewnuts. 

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