Monday, January 11, 2010

zSHARE - ramarama-doublemandolin.mp3

zSHARE - ramarama-doublemandolin.mp3

Friday, December 14, 2007

Nallicheetu/Dry Gooseberry with curd/Amala

Dry Gooseberry in Curds is one of the traditional recipe of in Iyengar house. We Called Nallichettu in Our language. In kannada we called as Nallikai . Usually people make Pickle with in this Nallikai . You get the Nallikai in market from October to December( to say in Karthik Masam). Dry gooseberry can be preparedby cutting the fresh gooseberry and drying it under the sun. Its it also available in an Indian store . It can be stored for a long time.Its has medicinal values. sundried Gooseberry paste is used to apply on hair just like Henna ,its make your hair sliky and shiny. Its oil is also helpful for hair growth.My mother used to prepare the gooseberry oil at home and mix with coconut oil .

This nallicheetu is commonly prepare on Tulasi pooje day(Kartik Shukla Dwadashi) in our houses. Even this Gooseberry is used as diya or deepam on tulasi pooja day .On this Day tulsi married to Lord Krishna.I should thanks to my mother in law she had patiently dried this goosberry and powdered it,has send a bottle of it.

This year on I prepared Nallichatu Tulasi pooja.


Dry gooseberry pieces 5-10
Green chillies (chopped) 2-3
Coconut (scraped) 2 tbs
Jeera 1 tbs
curd 1 cup
salt to taste

Seasoning ingredients:

Mustard 1/2 tbs
Red chillies 1
Asafoetida a pinch
Curry leaves
Ghee or oil 1 tbs


Grind Dry gooseberry, chillies and coconut and jeera adding little water to a paste.
Add the ground paste to the curds.
Season the curds and mix well.

Serve tangy Nallichettu with rice.

Thursday, December 13, 2007

Shrikhand Poori Sagu

I am posting this recipe after a gap of six months

Last month I prepared the Poori Shrikhand with Sagu on my husband's request.I was successful in preparing the Shrikhand at home.


1/2 liter thick homemade curd
300 grams of
powder sugar
1tbs of cardamom powder
Few strands saffron
Muslin cloth


Tie the curd in muslin cloth for around 8 hours. so that it will drain the water from curd. Once it drains water from the curd,remove thick sour cream from cloth .
Add powered sugar and stir it and keep it aside for 15 minutes .
In a small bowl soak the saffron strands in 2 tbs of milk so that it will leave a saffron color .
Add this saffron and cardamom powder to the cream and mix it well .
Chill it in the fridge for an hour and serve with poori.


Sagu means mixture of all the vegetables. This very popular dish in karanataka. it is a good combination for poori.


75 grams of cut green beans
75 grams of cut carrot
1 medium sized chopped onion
1/4 cup of peas
1 cup cut Chayote

Items to grind

1 Cinnamon stick
4 to 5 Cloves
1 tbs jeera
Ginger 1 tbs
Garlic 1 heap
1 tbs Coriander seeds
2 tbs Poppy seeds
4 to 5 Green chilies
1/4 cup shredded coconut
Coriander leaves small bunch
5 to 10 Pudina(mint) leaves
2 tbs Dalia (hurukadale)
1 tbs oil
Salt to taste

Cut and cook the above all the vegetables and keep it aside.

Grind all the ingredients with little water.

In pan heat the oil put jeera and onion, add the gravy to the oil and fry them for 2 to 3 minutes to remove raw smell . Add cooked vegetables with water. Bring it to boil and remove from the fire when it becomes thick gravy .

Serve with poori.

Friday, April 13, 2007

Bulgarian Zucchini Yogurt Dip

For last few weeks I am trying new recipes using different vegetables. Last month I brought the zucchini , and tried to make curry. But it wasn't successful. While surfing net I found this recipe Called 'Bulgarian yogurt dip' on Recipezaar site. For evening snack I prepared this dish which was very tasty.

Mixing baby drill to yogurt gives nice aroma and rich taste to this dish.You can use this as raita.

I made some slight alteration in the recipe to make it little spicy .


2-3 medium sized zucchini
small bunch of baby drill (sapigea sappu)
hing a pinch
chili powder 1/4 spoon
Gram flour(besan) 3 to5 spoon
ginger fresh paste 1/2
cumin powder 1/4 spoon
yogurt 2 cups
oil for deep fry


Cut zucchini in round thin pieces without peeling the skin. Add little salt to it, keep it aside for 20 minutes, so that it leaves the water, dry this using paper towel.

In a bowl mix gram flour and chili powder,salt with water, make thick paste(it should be same consistency of bonda) dip in zucchini and deep fry in the oil.

In a bowl of 2 cups of yogurt add cumin powder and ginger paste, sprinkle the red chili powder. Add chopped drill to it. Dip fried zucchini in the yogurt and refrigerate this for 2 hrs and then serve

Or you can serve fried zucchini separately with yogurt-drill mix.

Tuesday, April 10, 2007

Mysore chutney podi /Spicy pulsus powder

Chutney Podi is one the common South Indian spicy powder. If you peep into South Indians kitchen you find this podi in the airtight jar. There are different types of chutney podis. My mother prepares pulses chutney podi, curry leaves chutney podi , valakai podi(raw banana), groundnut podi, Ellu podi(sesame chutney podi),Inji chutney podi(ginger podi).

Podi is will prepared by using pluses ,spicy and curry leaves. This is wonderful combination for idli,hot rice and rice roti. In our house we eat this with dosa also and homemade rava uppama also.


1 cup black gram dal
3/4 cup Bengal gram dal
1/2 dry coconut (grated)
20-30 red chilies
Tamarind 1 medium sized lemon
1 small square sized brown sugar
Hing a pinch
Curry leaves 1 cup
salt to taste


Roast the Bengal gram and black gram till it turns golden brown color. Add 1/4 spoon oil in a pan roast red chili and curry leaves separately till starts spluttering, remove from the fire. Roast dry grated coconut , while roasting add tamarind and hing to it. Bring all this to cool and pound this together with salt and brown sugar.

Tasty podi is ready . You can keep this in airtight container for months .

While serving podi with idli/rice add little oil to it.

Friday, April 6, 2007


If you have leftover chapatis from last night then you can prepare Kuskura from today onwards. I learn' t this kuskura recipe from my Mother in law. she prepare this usually for breakfast.


2 Chapati
2 tbs oil
Cumin seeds 2 tbs
Mustard 1tbs
1/2 red chili powder
1/2 sugar
Bengal gram 1 tbs
Black gram 1tbs
Curry leaves one stalk
2 to 3 Green chilies
1 onion small sized
Turmeric pinch
Salt to taste
Lemon juice 1tbs
Coriander leaves for garnish


Make the small pieces of chapatis.

In a pan , heat the oil, add the musted seeds, cumin seeds, black and Bengal gram dal. When it splutter add green chilies, curry leaves , chopped onion and fry it for till it turns brown. Add red chili powder and sugar , and small pieces of chapati to it. Mix it well cook it for 2 to 3 minutes.
Add lemon juice and coriander leaves, Kuskura ready to serve hot.


This is for 2 person.
preparation time 20 minutes

Thursday, April 5, 2007

Cluster Beans or Guar Bean/Gori Kayi Pallaya

Guar Bean or Cluster Bean is one the most traditional crop of India .Its mostly grown in dry warm and arid region, largest grown area is Jodhpur ,Rajasthan in India. After searching the net I came to know that India is 80% cluster bean grower.
And young ones are used as vegetable and matured ones are used to prepare Guar gum.

Guar Gum is called as naturally food thickening . Even this as medical value. It reduced Blood sugar level and cholesterol level in your body.As its in low in calories.

Its called kothavarakkai in Tamil. In Kannada its called as gori kayi. In Marathi it called gwarai.
usually prepare 2 different verity of curries in guar.


1 or 2 cups of cut cluster beans
half cup of milk.
peanut powder 2 tbs
2to 3 red chilies
Channa dal/Bengal gram1 tbs
Sambar power1 tbs
black gram 1 tbs
Mustered seeds 1/2 tbs
Hing a pick
salt to taste
oil 2 tbs
1/4 cup of water


Take a cluster beans , pluck both ends and remove the tread. Cut the cluster beans into long pieces.

In a pan add oil, seasoned the mustered seeds., Channa Dal, Urad Dal, hing. when it splutters add cluster beans. fry it for few minutes.Add 1 tbs sambar powder to it. Add 1/4 cup of water and 1/2 milk. Cover it with lid. Stir it in middle so that it should 't form a cuddle. When you see a creamy layer in your pan add peanut powder to it. Cook it for 2 to 3 minutes.

Cluster Beans Curry is ready to serve with chapati or rice.


You can make it with Goda Masala .

Monday, April 2, 2007

Cucmber/Sothakayi More kolumbu/Majige Huli

Cucumber-my favorite of vegetable fruit and is one of the most common vegetable. The fresh cucumber is a source of vitamin C,vitamin K, and potassium, also providing dietary fiber, vitamin A, vitamin B6, thiamine, foliate,magnesium, phosphorus, copper and manganese.


2 small sized cucumber
soaked Channa Dal or chick peas 1/4 cup
one bunch of coriander leaves
Green chilies 3 to 4
jeera/ cumin seeds 1 tbs
one cup of coconut
one small ginger piece
Butter Milk 1 small bowl
Red chillies 2 to 3
1 tbs oil
mustered seeds 1/2tbs
Curry leaves


Cut the Cucumber in long peaces .Cook the cucumber. And keep it aside.

Grind the coconut, chickpeas,coriander leaves, Green chilies, jeera and Asafoetida . Make a smooth paste.

Now take a pan.Put the puree and cooked cucumber. Bring it to boiling. while boiling stir it in middle other will it will cuddle . Remove from the fire.Give the seasoning to it.Add buttermilk to it.

Your More kolumbu is ready,Serve with Rice. Use spicy butter chillies with more Kolumbu. Its give more taste with that.

Tuesday, March 20, 2007

ChouChou/Chayote/ Seemae BaDhanekayi bonda/bhajji

Chayote belongs to cucurbitaceae family. few vegetables of this family are squashes, Cucumber,Luffa (Herakai) and melons.

In English speaking countries its called as chouchou. In Kannada its called Seemae BaDahanekayi, In tamil Its called vilati vanga. In Southern part of India people make different kinds of recipes like magige huli, curries, dry sabbji, bonda .I usually mix this vegetable to make upama, sambar, sabbji .

Mexican use this for salads, they called it as chayote. You can find this vegetable in American stores.

It can be used without peeling the skin . Both fruit & its inner white part seeds have amino acid and vitamin C.

You Need

one chouchou
2 table spoon of Red chili powder
one cup of besan gram flour
salt to taste
1 tbs of rice floor (crispness)
oil for deep fry
water to make medium batter


peel the skin of chouchou and make a thin slice of it.

Heat the oil in a pan.

In a blow mix the gram flour and red chili powder, rice flour & salt. put water to make batter in thick consistency.

Dip the chou chou in the batter and put this dipped chou chou in the oil, fry it in oil till it turns brown color

Serve hot with pudina chutney.

Ugadi Habbada Subhashayagalu

Kanasu Nanasagali,
Manasu Malligeyagali,
Baduku Bangaravagali,
Beviirali Bellavirali,
ellavanu sweekarisuva manavirali,
Aaa manadalli malligeya tampirali,
Aaa tampinalli nammellara snehada savinenapu nenapu sadaa hasiragirali,
Bevubelladha habbadha harthika subhashayagalu

Yugadi or Ugadi is the first day of the Hindu calendar (first day of the first month, the Chaitra).

In Karnataka and also in some parts of the country, the tender leaves of neem mixed with jaggery are distributed on the occasion. The neem, extremely bitter in taste, and jaggery sweet and delicious, signify the two conflicting aspects of human life - joy and sorrow, called as ‘Bevu-Bella’ (a mixture of neem and jaggery in equal measure). This denotes the acceptance by man of all the sweet (jaggery) and bitter (neem) things that are in store for him in the coming year, with gratitude.

People look forward on this occasion is the Obattu, a sweet prepared mostly in Karnataka which comes in various varieties like Kai Obbattu, Bele Obbattu, Sakkare Obbattu etc.Another important festival for the Kannadigas.

Every year I used to listen yuga yugadi kaledaru a famous kannada song written by Dara Bendra. Chandan channel telecasts his song every ugadi which I would like to share lyrics of the song

Here is the lyrics below

yuga yugAdi kaLedarU yugAdi maraLi barutide
hosa varushake hosa harushava hosatu hosatu tarutide

honge hUva tongalalli bhrungada sangIta kEli matte kELabarutide
bEvina kahi bALinalli hUvina nasugampu sUsi jIvakaLeya tarutide

varushakondu hosatu janma harushakondu hosatu neleyu akhila jIvajAtake
onde ondu janmadali onde bAlya onde haraya namagadashTE EtakO

niddegomme nitya maraNa edda sala navIna janana namage Eke bAradO
elE sanatkumAradEva elE sAhasi chiranjIva ninage lIle sEradO

yuga yugAdi kaLedarU yugAdi maraLi barutide
hosa varushake hosa harushava hosatu hosatu tarutide nammanashTe maretide

On the occasion of Ugadi I would like to thank all my friends for encouraging and supporting me to post more recipes.

Friday, March 2, 2007

Ragi Mudde/ Ragi kali / Finger millet

Ragi is a variety of millet. It is usually called finger millet or red millet in English.The Latin name of ragi is Elusine coracana; ragi is quite essentially a crop indigenous to India.This so called coarse grain or poor man’s millet is actually superior to rice or wheat in nutritional terms being rich in proteins and high levels of fiber which makes it digestible slowly, thereby ensuring the release of carbohydrates in small quantities.

Ragi Mudde is very simple to prepare. its v rich in highly nutritious with good quality protein, rich in minerals, dietary fiber , photochemical and vitamins. It is the richest source of calcium providing 8-10 times more calcium than wheat and rice….. In India from ragi they prepare a ragi malt & they feed the baby from 8 months as a solid food. they don't use the cereal.

In ragi flour i make roti, dosa, one of the friend tried to make even ragi butter biscuit .


for 2 people
large mouthed vessel
3 glass of water
2 cup of ragi flour
salt to taste
one drop of oil
one wooden stick
Take a large mouth vessel.


Put 3 glass of water. bring the water to boil & add salt &oil to it... when water starts boiling . Add the 2 cups of ragi flour to water( remember when water starts boiling reduce the heat) pout ragi flour into boiling water..stir it with wooden stick so that it can be lumps (guntu). after mixing well still it becomes soft like dough. their should be lumps &bake it well for 5 minutes by covering lid. after five minutes u find white vapors. remove it from stove & make a small ball of ragi..(By wetting you hands with little water, press the dough and make them to a round shaped balls) & sever the ragi with sambar... while serving with sambar u can use ghee with sambar.

How to eat

Funny thing i experienced with most people they chew it like rice & tortilla(roti). u have to swallow it. make a small ball of dip with sambar & swallow it...

what i did is traditional way of doing ragi mudde. this need practice to make it soft dough without lumps.. u can using another method
instead of directly pouring the ragi floor to water u can mix it in cold water make a tick dough & add to boiling water( to avoid forming lumps). u can make this way also. but i make a traditional way.

Saturday, February 24, 2007

Morupuli (spicy curd/yogurt)

This is my hubby's favorite side dish. Usually I prepare this with kolumbu (Tamil) / kuttu (Kannada) . With kolumbu its good combination.

This is recipe I learn't it from my chitti ( aunt). She makes especially with avarekai(French Beans) kolumbu .

I will post the recipe of kolumbu in next week.

Total preparation time 5-10 min.

You need to grind
1/4 cup fresh coconut or dry coconut
coriander powder 4-5 tbs
a small piece of tamarind
5-8 red chili
Mustard seeds 1/2 tbs
turmeric a pinch
Asafoetida a pinch
a rice one tbs for thickness
curd 1 cup

For seasoning

1 tbs of oil
1 tbs mustard seeds
2-3 curry leaves
pinch of Hing

For Garnish
coriander leaves


Grind the above ingredients expect crud... make a smooth paste.

Now add curd to this smooth paste and mix it well

Give the seasoning & garnish with coriander leaves..

Friday, February 23, 2007

Tondakai Fry (Tondali/Tinda/Gherkins )

This is very simple recipe , its easy to prepare and can be done in short time. Depending upon your taste it can made spicy.

Ingredients :

1. Tondakai
2. oil 2 tbs
3. jeera cumin seeds
4. ginger paste
5. Red chili powder as per taste
6. Turmeric powder
7. cumin powder 1 tbs
8. salt
9. Asafoetida

Remove the end of the Tondakai & crush them take care it should not break

Take a pan.. heat the oil, then add jeera and ginger paste and asafoetida.

Add crushed tondakai in to the pan & fry it for 5 min with salt. now add red chili , jeera,turmeric powder . Fry on a low flame till the tondakai turn dark brown.Don't add water .

Server with rice or chapati.

Sunday, February 18, 2007

Stuffed Capsicum with Couscous

This is my first post to adige yenu ? I came across a new recipe in cooking blog , I was excited by the picture of this dish. Its called Stuffed Capsicum with Couscous . This is an Mediterranean recipe, I tried it to make to spicy.

Ingredients: (For Two people)

1 cups couscous (You get this in all American stores)
2 cups of water
1 Red belly pepper (red capsicum) Finely chopped
2 Green Capsicum
Fresh Ginger,garlic
1/2 cup Sweet corn
1/2 cup green Peas
1/2 tbs Turmeric
3 Green chillies
1/2 tbs Jeera powder
1 tbs jeera (cumin seeds)
3 tbs of oil
Red chili powder , black pepper , salt to taste


1. In rice cooker,steam the couscous with 2 cup of water (1:2)
2. Cut the Green Capsicum into half and remove the seeds and the white part.

3. Boil the water in vessel and put the cut capsicum for 5 min. Remove from the start and dry it.

4. Heat oil in a pan/kadai,add jeera , cut chillies,Ginger ,garlic,turmeric ,red capsicum , corn and peas. Fry it for 5 -10 min, add red chili powder , cumin powder. Mix the cooked the couscous.
Mix it well with salt.

5. Pre- heat the oven at 150 F.

6. Now stuff this mix into capsicum and keep it in oven still the capsicum start changes its color. ( approx 15-20 min).

Here is the delicious dish ready to eat....

Variations: Instead of stuffing the Green Capsicum , you can server the couscous mix as a pulao.