Amma S Adipil

Contents
Pineapple Gojju - Ujire Style........................................................................................................................2

Aloo Mutter - Ujire style..............................................................................................................................2
Tomato Palya...............................................................................................................................................3
Gulla Bol Koddel - Version 2; with Bele.......................................................................................................4
Gulla Bol Koddel without Bele.....................................................................................................................4
Uddina Bele Chutney (Urad Dal/Urda Bele).................................................................................................5
Huruli Chutney (Horse Gram/Kudu) - Version 2..........................................................................................6
Tomato Chutney - Version 1........................................................................................................................6
Chakkuli.......................................................................................................................................................7
Carrot Chutney............................................................................................................................................8
Daasavala hoovu Gojju (Hibiscus Flower gravy)..........................................................................................8
Hurali Chutney - Vesion 1............................................................................................................................9
Bale Kai (Raw Banana) Paji Masale Koddel (Gravy).....................................................................................9
ShankarPaali or Shankar Pole....................................................................................................................10
Corn Chapathi Roll.....................................................................................................................................11
Channadal Chutney...................................................................................................................................11
Rotti Morethna (ArepaDDe)......................................................................................................................12
Kottambari Soppu (Coriander/Cilantro) Chutney......................................................................................13
Heere Kai (Ridge Gaurd) Chutney..............................................................................................................13
Thogari Bele Chutney................................................................................................................................14
Fried Gram Chutney..................................................................................................................................14
Groundnut Chutney...................................................................................................................................15
Jee Kujje Dose............................................................................................................................................15
Halasina Kai Dose......................................................................................................................................18
Neer Dose..................................................................................................................................................19
Khara Pongal..............................................................................................................................................19
Dose Batter................................................................................................................................................20
Khus Khus Payasa......................................................................................................................................20
Neer Dose Payasa......................................................................................................................................21
Kasi Kumbda/Soore Payasa.......................................................................................................................22
Holige (Bele)..............................................................................................................................................22
Strawberry soufflé.....................................................................................................................................23
Rambha Pak (Banana)................................................................................................................................24
Cheese Corn Sandwich..............................................................................................................................25
Kukku Rasayana/Bale Parand Rasayana/Ibbudla Rasayana.......................................................................25
Sasmi Menu...............................................................................................................................................26
Tomato Chutney........................................................................................................................................29
Thambuli and Bajji.....................................................................................................................................30
Pineapple Gojju - Ujire Style

When I was in the SDM Naturopathy hospital, we got to know the cook there and got a few recipe out of
him. Thanks to Mr. RamKrishna Bhat for sharing this unique and signature recipe with us.
You will need:

Pineapple - 1/2 chopped
Coconut
Red Chilli powder
Cumin Powder
Coriander Powder
Onion -1
Tamarind - 1/2 lemon size
Jaggery
Salt
Mix, Coriander powder, Cumin powder and red chilli powder. Keep this aside.
Heat oil in a pan. Add Mustard, Cumin and onion. Add Pineapple. Fry till it starts giving out a flavor. Add
the mixed powder, Jaggery. Add water so that it makes a gravy. Add salt to taste.
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Aloo Mutter - Ujire style

When I was in the SDM Naturopathy hospital, we got to know the cook there and got a few recipe out of
him. Thanks to Mr. RamKrishna Bhat for giving this unique Aloo mutter.
You will need:
Potatoes - Diced - 2 cups
Green peas - cooked - 2 cups
Onion - Chopped -2
Green Chilli - 2
Ginger - 1 1/2 inchgrated
Coconut - 1/4 cup grated
Red Chilli 2-3
Coriander - 2 tsp
Cumin - 2 tsp
Oil
Salt
Seasoning - Mustard seeds, Black gram.
Masala:
Grind coconut, coriander seeds, Cumin, red chilli. Lightly fry this in a pan and keep it aside.
Heat oil in a pan. Add Black gram, mustard seeds, red chilli. Add Potatoes, fry until half cooked. Add
Onion, green chillies, water and cooked green peas. Fry a little. Add salt and jaggery. Once this is cooked,
add the ground and fried paste.
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Tomato Palya
You will need:
Raw Tomato - 4 - cut into 1/2 rings
Capsicum - 2 - cut into 1/2 rings
Onion - 2
Green Chilli
Red Chilli powder
Jaggery
Salt
For the seasoning:

Uddina Bele
Saasive
Jeerige
Heat oil in a pan. Add Saasive, Uddina bele, Jeerige, Onion and Capsicum. Fry a little. Add tomato, green
chilli and fry further. Add Jaggery and Red chilli powder and fry until all the tomatoes are cooked.
Reactions:
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Labels: Accompaniments, Chutney
Gulla Bol Koddel - Version 2; with Bele

You will need:
Gulla - 3-4
Thogari/Tur Bele - 1 Cup

Green Chilli
Tamarind
Turmeric
Jaggery
Salt
Pressure cook the Thogari Bele and keep it aside. Cook Gulla separately along with Green chilli and
tamarind. Add Turmeric, Jagger and salt. Add Rai seasoning.
Reactions:
Labels: Accompaniments, Mangy Cuisine
Gulla Bol Koddel without Bele

Gulla is a vegetable in the Eggplant/Brinjal family. Gulla as it is known in Udupi/Mangalore is a specialty
of the place. It looks similar to the Green Brinjal found in Bangalore but tastes differently and cooks
faster. There are two types of Gulla that I know of - Mutt Gulla and Perampalli Gulla. (Please let me
know anyone knows about the other types of Gulla found in that region).
Bol stands for plain/bland intending to say that there is not going to be any Lentil or coconut and it is an
accompaniment to rice. Koddel means gravy or an accompaniment to rice.
So, Gulla Bol Koddel (without bele) is similar to Rasam with Gulla in it.
You will need:
Gulla - 3- 4.
Onion -2
For the Masala, you will need:
Tamarind Paste - 2 tbsp

Jaggery - 2 tbsp
Garlic -3-6cloves
Green Chilli - 1-2
Cumin - 1/4 tsp
Mustard - 1/2 tsp
Salt
Heat oil in a thick bottom pan. Add Mustard, Cumin, Garlic, Onion, Gulla, Tamarind, Jaggery. Boil it with
a lot of water. Add green Chilli and salt.
Reactions:
Labels: Accompaniments, Mangy Cuisine
Thursday, November 25, 2010
Uddina Bele Chutney (Urad Dal/Urda Bele)

you will need:
Uddina Bele - 2 Tbsp
Grated Coconut - 1/2 Cup
Tomato - 1 (a little raw will taste good)
Red Chilli - 3-4
Curry leaves - 10-12
Garlic - 2 cloves
Salt
Method:
Fry Uddina Bele, Red Chilli and Curry leaves. Grind it with the rest of ingredients to a not so fine paste.
The Chutney is ready to be served.
Instead of Tomato, try adding 1/4 size lemon size tamarind. It will taste a different.
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Labels: Chutney
Huruli Chutney (Horse Gram/Kudu) -
Version 2
You will need:
Huruli - 1 tbsp
Red Chilli - 3-4
Garlic - 2 cloves
Salt
Uddina Bele Seasoning (refer to glossary)
Method:
Fry the Huruli (Horse Gram/Kudu). Add the rest of the ingredients (except the seasoning) and grind it to
a not so fine paste.
Heat pan. Add Uddina Bele seasoning in the pan. Add the ground paste. Heat it for about 2 minutes. The
Huruli Chutney is ready to be served.
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Labels: Chutney
Tomato Chutney - Version 1

you will need:
Raw Tomatoes -1
Grated Coconut - 1/4 th Cup
Ginger - 1 inch
Green Chillies - 2
Garlic - 2 cloves
Curry leaves - 10 - 12
Salt.
Grind the above ingredients to a not so fine paste. Add Urad dal seasoning.
Urad Dal Seasoning:
You will need:

Oil
Mustard seeds (Rai/saasive)
Black gram (Urad dal/Uddina bele)
Red Chillies (Laal Mirch/Ona Menasu)
Curry Leaves (Kari patta/Karibevu)
Heat oil, add mustard seeds and black gram, red chillies and curry leaves.
Reactions:
Labels: Chutney
Friday, August 27, 2010
Chakkuli
Chakkuli, a namkeen snack that is loved by all, is eaten during the rains or otherwise. This is made
mostly during ShriKrishna Janma Ashtami in Udupi. My mom's chakkulies are heavenly and I am sure
even Lord Krishna loves my mom's chakkulies. Here is the recipe of Chakkuli that's world famous in
Udupi :)
You will need:
Urad Dal - 1 Cup

Rice Flour - 3 Cups (Amma says she uses a little more rice - about 4 cups)
Butter - 1 Lemon size
Jeera/Yallu (Til) - 1 tbsp
Salt
Oil for Frying
1. Roast Urad Dal till it is light brown. It shouldn't be roasted too much. Just roast it till it starts
giving out a nice flavour.
2. Grind the roasted Urad dal into a powder.
3. Mix it along with the rest of the ingredients and make a dough along with a little water.
4. Add the dough in a chakkuli mould and press it to make a spiral shape.
5. Heat oil and fry the spiral shaped chakkuli
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Labels: Snacks
Carrot Chutney
Carrot Chutney can be eaten along with Dose, Idli or Chapathi.
You will need:

Carrot - 1
Coconut - 1/4 cup
Green Chilli - 2
Tamarind - 1/2 tsp
Salt
Hing seasoning
Grind all the ingredients and add seasoning.
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Daasavala hoovu Gojju (Hibiscus Flower

gravy)
You will need:
Daasavala (Hibiscus Flower) - 15 - 20 flowers (cut into small peices)

Tamarind - 1/2 Tsp
Green Chilli - 2 (chopped finely)
Jaggery - 1 tbsp
Salt
Hing Seasoning
Mix all of the ingredients and add the hing Seasoning

Reactions:
Labels: Accompaniments, Gojju, Mangy Cuisine
Hurali Chutney - Vesion 1

You will need:
Hurali (Horse Gram)- 1/2 Cup

Uddina Bele (Urad Dal)- 1/4 Cup
Hing (Aesofitida) - 1 Pinch
Red Chilies - 4-5 nos
Turmeric - 1/4 Tsp
Tamarind - 1/2 Lemon Sized
Salt
Oil - 1/2 tsp
Fry Hurali, Uddina Bele, Red Chilies and hing. Grind this with a little water along with Turmeric,
Tamarind, Grated Coconut and Salt.
Add mustard seasoning if required.
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Bale Kai (Raw Banana) Paji Masale Koddel

(Gravy)
Baale Kai (Raw Banana) is usually used for making bajji but it can be used to make Sambar as well. This is
how my mom makes it.
You will need:

Baale Kai(Raw banana)/Alsande - 250 gms
Thogari Bele (Tur Dal)- 1/2 Cup
Jaggery - (1 tbsp grated)
Salt
Curry Leaves
Seasoning
For the Paji Masale: (Raw spice Gravy)

Coconut (1/2 Coconut Grated)
Turmeric (1/4 tsp)
Red Chilies (4-6)
Tamarind (1/2 lemon size)
Dhania Seeds (2 tsp)
Jeera (1 tsp)
Curry Leaves

Grind this in a mixer with a little water and keep aside
Pressure Cook Bele. Cook Veggies. Mix them and boil it with salt and Jaggery. Once it comes to a boil,
add masala and boil a little more. Add Curry leaves. Boil till it looks like the masala is cooked. Add Rai
seasoning (please refer to Glossary page for details of seasoning) at the end.
Reactions:
Labels: Accompaniments, Gravy-Sambar
ShankarPaali or Shankar Pole

You will need:
Maida - 5 cups
Milk - 1 Cup
Ghee - 1 Cup
Sugar - 11/2 Cup
Salt to Taste
Oil to Fry
Mix Ghee, Milk and Sugar in a vessel and heat it until the sugar melts. Leave it cool. Once it is warm, mix
maida and the salt and mix it to form a dough.
Pour some oil in a pan and heat it on low flame.

Make balls from the dough and roll it thinly on a board with oil on each side (don't add flour as done
while rolling chapati). Cut it into rhombus shapes and fry it in oil (in low flame. Don't let the oil smoke).
Reactions:
Labels: Snacks
Corn Chapathi Roll

You will need:
Chapathi -2 (makes 2)
Green Chutney – 5-6 Tbsp
Sweet Corn - 1 Cup
Grated Carrot – ½ Cup
Chopped Tomatoes – ¼ Cup
Chopped Onion – ½ Cup
Grated Cheese – ½ Cup
Lemon Juice – ½ tsp (Optional)
Salt to Taste
Filling: Microwave Sweet Corn for about 3-4 minutes. Mix Sweet Corn, grated Carrot, Chopped
Tomatoes, Chopped Onions, Grated Cheese and Salt. Add ½ tsp lemon juice (optional).
Spread Chutney on a Chapathi. Place the filling in the centre and roll the chapathi from both sides. Serve
this with Chilli and/or Tomato sauce
Reactions:
Labels: Snacks
Channadal Chutney
This recipe is from my mom's cousin who used to live in Jaipur. She had made this Chutney
when I visited her. Goes very well with Idli, neer dose and anything else.
You will need:

Kadale Bele (Channa Dal/Bengal Gram): 2 tbsp
Onion: 2 (cut big)
Tomato: 1 (cut big)
Red Chilli - 3
Jaggery - 1 tbsp
Salt to Taste
Roast Channa Dal and Red Chilli. Grind this with Onion, Tomato and salt. The chutney is ready.
Today, I tried tamaring instead of Tomato, it tasted equally good.
Enjoy!
Reactions:
Wednesday, August 11, 2010
Rotti Morethna (ArepaDDe)

ರೊಟ್ಟಿ ಮೊರೆತ್ನ (ಅರೆಪದ್ದೆ) is what's it called back home. Its a dish that's made out of Neer Dose, specially
because it's very time consuming to make hot neer dose and serve when there are a lot of people.
You will need:

Neer Dose - 10 dose
For the masala:
Coconut -1/2 (grated)
Coriander seeds - 2 tbsp
Jeera - 1/2 tbsp
Red Chilli - 6-8 no.
Tamarind - 1 lemon size
Turmeric - 1/4 tsp
Jaggery - 2 tbsp (more if you like the dish a little sweet)
Salt - as per taste
Cut the neer dose into medium size peices and keep it aside. Grind the masala and boil it in a pan. Add
the cut neer dose. Mix it well. Serve it hot.
Reactions:
Labels: Dose, Mangy Cuisine, South Indian Breakfast

Monday, July 12, 2010
Kottambari Soppu (Coriander/Cilantro)

Chutney
Kothambari Soppu (Coriander Leaves) - 1/2 Cup
Tamarind - 1/2 Lemon Size
Green Chilies - as per taste (I would use 2)
Grated Coconut -1/2 Cup
Salt
Grind all these together with very little water to make a thick paste. Add mustard seasoning.
Reactions:
Heere Kai (Ridge Gaurd) Chutney

You will need:
Heere Kai (Ridge Gaurd) / its peel that has a little bit of flesh with it. - 1/4 Cup (Peere in tulu)
Uddina Bele (Black Gram) -1/8th Cup
Hing (Asafoetida) -1 Pinch
Red Chilies - 5-6
Turmeric - 1/4 Tsp
Tamarind - 1/2 Lemon Size
Jaggery - 1/2 tsp
Salt
Seasoning (Mustard, Blackk Gram, Red Chilies, Curry leaves)
Oil
Boil Heere Kai in water with a little Tamarind and a little Jaggery.
Fry Uddina Bele, Red Chilies and hing.
Grind Grated Coconut + a little water + Turmeric + Salt + Boiled Heere Kai (with Tamarind and Jaggery) +
fried (Thogari Bele + Uddina Bele + Red Chilies + hing).
Add Seasoning.
Same thing can be done of Beetroot or Ash Gaurd(Bood Kumla Kai) or Pumkin (Kumla Kai) instead of
Heere Kai
Reactions:
Thogari Bele Chutney

You will need:
Thogari Bele (Tur Dal)- 1/2 Cup

Uddina Bele (Urad Dal)- 1/4 Cup
Hing (Aesofitida) - 1 Pinch
Red Chilies - 4-5 nos
Turmeric - 1/4 Tsp
Tamarind - 1/2 Lemon Sized
Salt
Oil - 1/2 tsp
Fry Thogari Bele, Uddina Bele, Red Chilies and hing. Grind this with a little water along with Turmeric,
Tamarind, Grated Coconut and Salt.
Add mustard seasoning if required.
Reactions:
Fried Gram Chutney

You will need:
Fried Gram - 1/2 Cup

Coconut - 3/4 Cup
Green chilli - as per taste (I would use 2-3)
Tamarind - 1/2 Lemon sized
Salt
Grind the above ingredients. Add mustard seasoning.
Reactions:
Groundnut Chutney
You will need:
Onion - 1
Tomato - 1
Groundnut - 1/2 Cup
Green chilli - Depends on Taste ( I would use 2)
Tamarind - Half Lemon Sized
Salt
Roast Ground nut and keep aside. Fry, onion and Tomato. Grind the roasted groundnut, fried onion and
tomato along with Green Chili, Tamarind and Salt. Add Mustard Seasoning.
Reactions:
Wednesday, June 23, 2010
Jee Kujje Dose

Ask any Mangalorean about Jee ಕುಜ್ಜೆ (ಜೀ ಕುಜ್ಜೆ or ದಿ ಕುಜ್ಜೆ) and you will know from the expression on their
face how much it is relished. There are various things that can be done out of this particular vegetable
that looks like a Jackfruit but used only when it is raw.
ಜೀ ಕುಜ್ಜೆ ಕಲ್ಲಗ್ ಇಜಿತ್ನ, Jee Kujje Dose, Jee Kujje Podi (bajji) or the simple Jee Kujje koddel (Sambar) or
kodakena (known as majjige huLi in Kannada).
You will need:
Jee Kujje - 1 small
Oil - 1/4th Cup
Batter:
Dose Rice – 1 cup
Black Gram – 1/5th Cup
Fenugreek Seeds – 1/4th tsp
Coconut – 1/5th cup
Coriander Seeds – 2 tsp
Cumin Seeds - 1 tsp
Red Chilli - 5-8 no as per taste
Tamarind - 1 lemon sized ball
Jaggery - 2 tbsp
Turmeric - 1/4th tsp
Salt to Taste
Soak Dose Rice, Black Gram and Fenugreek Seeds for 30 - 40 minutes. Grind coarsely the rest of the
ingredients and then add the soaked Rice, black gram and fenugreek seeds. Grind this to form a smooth
paste. Keep it aside.
Peel the Jee Kujje and cut it into 4. Remove the centre stem. Slice it thinly.
Heat a Dose pan. Smear oil. Dip the each of the sliced Jee Kujje in the batter and keep it on the pan.
Keep few more slices after dipping in the batter. Each dose will take about 8-10 slices. If there is any
spaces in between the slices fill it up with the batter. Add one tsp oil on top of the dose and cover it with
the pan lid. Cook it on low flame for about 5 minutes. Flip and cook on the other side of the dose as well.

This can be done with slices of Ridge gourd (without peel) or even the red pumkin (without peel)
Reactions:
Labels: Dose, Mangy Cuisine, South Indian Breakfast
Thursday, June 17, 2010
Halasina Kai Dose

Today morning Ravi (my collegue) told me that he had an addition to the Breakfast list. Dose made out
of Halasina Kai or Jackfruit (raw) or Raw Katal or kai kujje/gujje.
You will need:

Wheat - 2 cup
Rice - 1 Cup
Jackfruit (raw and deseeded) - 20
Salt to taste
Grind all ingredients above with little or no water. Add salt. The batter is ready.
Heat Tawa. Pat the batter on the tawa (like rotti) and cook it on both sides. Serve it with Coconut
Chutney.
Tip - Don't soak the Wheat as soaking it makes the dosa very elastic. Rice can be soaked for sometime.
Reactions:
Labels: Dose, South Indian Breakfast
Tuesday, June 1, 2010
Neer Dose
A very famous Mangalorean cuisine relished by the vegans and non vegans. This is how you make it.
Rice -2 Cups
Coconut – ½ Cup
Salt to taste
Soak rice for 30-45 minutes. Grind rice and coconut together until a fine paste. Add Salt. Add 3 cups of
water. Neer Dose batter is ready.
To make the Neer dose, this batter has to be splashed on a preheated tawa very thinly.
Reactions:
Khara Pongal
This is very much my mom's recipe and I don't know where she caught hold of this one.
Green Gram (Moong) – 1 cup

Rice – 1 ½ Cups
Pepper – 8 grains
Jeera - 1 tsp
Turmeric – ½ tsp
Oil for Seasoning – 2 tbsp
Seasoning (Mustard seeds, black gram seeds, red chilli and curry leaves)
Salt to taste
Fry green gram. Wash rice and fried green gram. Pressure cook it along with a little turmeric and salt.
Grind to powder pepper and jeera and keep aside. Once the pressure cooker is cooled down, fry oil in a
deep pan (kadai). Add seasoning, pepper jeera powder, remaining salt. Leave It for about 30 secs. Then
add the boiled rice and green gram. Let it boil for 5 - 8 mins. Serve it with Salad or green chutney
Reactions:
Labels: South Indian Breakfast
Dose Batter
Doses that my mom makes are the best that Shri has eaten so far. Many in the family keep pestering my
mom to give them the regular dose batter. Mom and I found it strange that people had to really ask for
such a simple recipe. The first time I ate the dose that my mother in law made, I knew I had to post this.
(That really is only to add some humor to this blog. My mother in law is also a very good cook. I am
planning to post her recipe too)
Rice - 4 cups
Urad Daal - 1 cup
Methi (Fenugreeek seeds) - 10-15 grains
Beaten Rice - 1 cup
Soak urad daal and methi seeds together. Soak rice and beaten rice separately for 30-45 minutes. Grind
urad and methi coarsely. Then add rice and beaten rice and grind until fine paste. Add salt to taste. Keep
this outside the refrigerator overnight to yeast. Dose batter is ready.
Reactions:
Sunday, May 30, 2010

Khus Khus Payasa
Khus Khus - 50 gms
Jaggery - 300 gms
Grated Coconut - 1 no.
Cashew - 1/4 Cup
Cardamom -4-5 no.
Pinch of Salt
Ghee for dressing
Grind a 1/4 cup grated coconut with Khus Khus, Cashew (keep aside a few for dressing), Cardamom and
keep aside.
Grind Coconut (the rest) and take out the milk. Put this in a thick bottomed pan, add jaggery, add the
paste and boil. At the end add a pinch of salt and fried cashews. Serve in a bowl after adding a spoon of
ghee.
Reactions:
Labels: desserts, Payasa
Neer Dose Payasa

Neer Dose is one of the famous Mangalorean Cuisine. It is usually eaten with chicken curry. But what
should we vegens do? So they started inventing few things to make it more interesting.
Neer Dose - 8-10 no.

Jaggery - 300 gms
Coconut Milk - Taken out of 1 Coconut
Cashew - < 1/4 cup
Cardamom - 4-5 no.
Pinch of Salt
Make neer Dose, cut it into peices and keep aside. Boil Jagger and the cocnut milk that is squeezed out
the third time. Add The pieces of neer dose. Bring it to a boil. Dress the Payasa with Cashew fried in
ghee.
Reactions:
Kasi Kumbda/Soore Payasa

A sweet porridge/pudding known as payasa is one of my favorites.
Kumda/Soore - 500 gms

Jaggery - 300 gms
Grated Coconut - 1 no.
Khus Khus - 2 tbspn
Cashew - 1/4 cup
Cardamom - 4-5 no.
Pinch of salt
Grind 1/4th of the grated coconut with Khus Khus, Cashew, Cardamom and keep aside.
Boil Kumda/Soore in the coconut milk that is taken out third time. Once the Kumda/Soore is boiled Add
Jaggery. Once the Jaggery melts add coconut milk. Add the ground coconut mix. Add a few more
cashews. Add a pinch of salt (this will get you a good taste). Boil it for 5 mins. Add 1 tsp ghee to each
bowl while serving.
Coconut milk: Grind coconut along with a little bit of water. Strain the mixture and take out the milk. Use
the compress with a little more water and grind. Strain the mixture and add to the already extracted
milk. The milk should be extracted not more than 3 times from the same compress.
Reactions:
Saturday, May 29, 2010
Holige (Bele)
Holige is a sweet that is like a pan cake or a parantha that is sweet. It can be time consuming but can be
stored for a couple of days.
Kadale Bele (Bengal Gram) -1 Cup
Bella (Jaggery) – 1 Cup
Goddhi Hittu (Wheat Flour) – 1 Cup
Maida (Flour) – ¼ th Cup
Rice flour – 1/4th Cup for rolling the holige.
Salt to taste
Filling: Pressure cook kadale bele. Boil jaggery in a pan with a little (about less than 1/4t cup) water.
When it thickens add the kadale bele. Cook it well. Grind it in a mixer/blender when it is hot so that it
becomes a soft paste. Make these into 12-15 smaller balls.
Seave godhi hittu, maida and salt. Mix it with water to make a dough like that of parantha. Make it into
12-15 balls.
Roll out each ball into small bases similar to puri using a little bit of rice flour. Keep the filling inside and
make it into a ball as in parantha. Roll out using rice flour and then fry it on a tava as a parantha.
Serve with Ghee and sugar and milk.
Reactions:
Labels: desserts, Holige
Strawberry soufflé
This isn't my mom's recipe, but from my friend's wife. I got to eat this first time at my friend's surprise
birthday party that his wife had thrown. Thanks Shanavi.
Strawberries - 1 box
Fresh cream - 500ml
Milkmaid - 1 tin
Gelatin - 3-4 tsp

Sponge cake
Firstly, spread one layer of sponge cake and grind few strawberries with milk and sugar & pour the
solution on the cake till it becomes a little soggy.
Mix cream, milkmaid, little milk & some strawberry pulp and blend it well. Melt gelatin (about 3-4 tsp) in
water till it is watery (it should not be thick). Wait for it to cool down and pour it to the solution you
have mixed. (Cream, pulp etc).
Pour the solution on the cake and let it set. After it sets add a few strawberries on top.
(Courtesy - Shanavi)
Reactions:
Labels: desserts
Rambha Pak (Banana)

This is one of the easiest to make and it takes very less time. I will add the serving size and the calories
sometime later when I calculate it.
Kerala (Nendra) Banana - 1
Sugar - 3-4 tsp
Ghee – 4-5 tsp

Cut Banana into thick Slices. 1 big banana = 10-12 slices Heat a tawa and add ghee on it. Place the
banana slices and let it fry until golden brown on both sides. Remove it and place it in a plate and
sprinkle sugar on it. Wait until sugar melts to serve.
Cheese Corn Sandwich

You will need:
Bread – 4 (Makes 2)
Butter - 1 tbsps for spreading on bread
Green Chutney – 3-4 Tbsp
Sweet Corn - 1 Cup
Grated Cheese – ½ Cup
Toast 2 slcies of Bread with Butter spread on it. Apply green chutney on one slice. Add Corn on top of
this slice. Top it up with grated cheese. Cover it with the other slice. Serve this with Chilli and/or Tomato
sauce.
Reactions:
Labels: Snacks
Rasayana
Rasayana (Kukku/ Banana/ Ibbudla)
Kukku Rasayana/Bale Parand

Rasayana/Ibbudla Rasayana
Fruit
Jaggery
Grated Coconut
Salt
Peel out the fruit. Squeeze out the Pulp. Add Jaggery. Add a Pinch of Salt. Grate Coconut. Grind it along
with a few cardamoms and take out the milk. Mix this along with the Fruit-Jaggery mix. Mix it well. Serve
it cold with a few Fruit pieces cut into small pieces.
Reactions:
Saasmi
Sasmi Menu
Kerkatige Sasmi
Kukku Sasmi
Soppu Sasmi
Bende Sasmi
Tomato Sasmi
Kanchaal Sasmi
Bende in Curds
Kerkatige Sasmi
Kerkattige -1
Coconut - 1/2 dessicated coconut
Red Chilies - 4-6
Mustard Seeds -1 1/2 tsp
Tamarind/Curds - 1/2 lemon size/1/2 cup
Turmeric -1 pinch
Salt to taste
Seasoning
Sasmi Masala: Grind Grated Coconut + Red Chilies + mustard seeds + Turmeric + Tamarind (If using
Tamarind donot use curds)
Cut Kerkattige into small pieces. Add Salt and the Masala. Add curds (if tamarind is not used). Add
Seasoning (Mustard Seeds, Uddina bele, red chilies and curry leaves).
Kukku Sasmi
Small mangoes - 4-6
Red Chilies - 4-6
Turmeric -1 pinch
Salt to taste
Seasoning
Sasmi masala as in kerkattige sasmi.

Smash ripe mangoes. Add Salt and the Masala. Add curds. Add Seasoning (Mustard Seeds, Uddina bele,
red chilies and curry leaves).
Soppu Sasmi
Leafy vegetable (padipe or palaak) - 2-3 bundles

Red Chilies - 4-6
Turmeric -1 pinch
Salt to taste
Seasoning
Sasmi masala as in kerkattige sasmi. Use tamarind and not curds.
Cut leafy vegetables. Cook it with salt and a little jaggery. Add the Masala and cook further. Add
Seasoning (Mustard Seeds, Uddina bele, red chilies and curry leaves).
Bende Sasmi
Ladies finger - 15-20
Red Chilies - 4-6
Turmeric -1 pinch
Salt to taste
Seasoning
Sasmi masala as in kerkattige sasmi. Use tamarind or curds (I prefer Curds). Cut ladies finger into thin
round slices. Fry it in oil until crispy. Add the Masala and curds. Add Seasoning (Mustard Seeds, Uddina
bele, red chilies and curry leaves).
Tomato Sasmi
Tomato - 2-3 big
Red Chilies - 4-6
Turmeric -1 pinch
Salt to taste
Seasoning
Sasmi masala as in kerkattige sasmi. Use tamarind. Cut tomatoes and cook it in water until fried. Cook it
with salt. Add the Masala and cook further. Add Seasoning (Mustard Seeds, Uddina bele, red chilies and
curry leaves).
Bende in Curds
Ladies finger - 15-20
Salt to taste
Seasoning
Cut ladies finger into thin round slices. Fry it in oil until crispy. Add curds. Add salt and Seasoning
(Mustard Seeds, Uddina bele, red chilies and curry leaves).
Kanchaal Sasmi
Red Chilies - 4-6
Tamarind- 1/2 lemon size
Turmeric -1 pinch
Salt to taste
Seasoning
Sasmi masala as in kerkattige sasmi. Use tamarind. Cut kanchal and soak it in salt and turmeric powder.
Squeeze out as much liquid from it so that the bitterness goes away. Fry it in oil. Cook it with salt. Add
the Masala and cook further. Add Seasoning (Mustard Seeds, Uddina bele, red chilies and curry leaves).
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Labels: Accompaniments
Tomato Chutney
You will need:
Tomatoes - 4
Jeera (Jeerige) (Cumin) - 1/4 tsp
Rai (Saasive) (Mustard) - 1 tsp
Red Chilli Powder - 3 tsp
Roasted Methe (Fenugreek) Powder - 1/2 tsp
Green Chilli
Oil
Salt + Sugar
Cut Tomotoes into small Pieces.
Heat Oil, Add Rai and Jeera, add tomatoes and fry until tomatoes are cooked. Add green chilies. Once
there is no water (from tomatoes) remaining, add salt and a little sugar. Add roasted menthe powder
before switching the gas off.
Roasted Methi Powder - roast Menthe in a little Ghee until it turns brown and powder it.
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Thambuli and Bajji

Thambuli and Bajji Menu
Ginger Thambuli
Curry leaves Thambuli (Southe Kai Bondu/ Brahmi/ kaaki/ Yelchur/ Vitamin/ Sambarvalli (Doddapatre))
Potato Mosaru Bajji
Patakil Sihin
Cucumber /Raddish Mosaru (Sihin) Bajji
Uddina Hittu
Kukku Bajji
Brinjal Bajji
Ginger Thambuli
Ginger
Pepper
Jeera
Grated Coconut
Ghee
Curd
Salt
Fry Ginger, pepper and Jeera in a little (1 tsp) ghee. Grind this along with grated coconut. Add Curds.
Add Salt. Add Seasoning (Jeera, pepper and curry leaves – crush the Jeera and pepper a little)
Curry leaves Thambuli (Southe Kai Bondu/

Brahmi/ kaaki/ Yelchur/ Vitamin/
Sambarvalli (Doddapatre))
Curry Leaves
Pepper
Jeera
Grated Coconut
Ghee
Curd
Salt
Fry Curry Leaves, pepper and Jeera in a little (1 tsp) ghee. Grind this along with grated coconut. Add
Curds. Add Salt. Add Seasoning (jeera, pepper and curry leaves – crush the Jeera and pepper a little)
Instead of Curry Leaves, (Brahmi/ kaaki/ Yelchur/ Vitamin/ Sambarvalli (Doddapatre)) leaves can be
used.
Potato Mosaru Bajji
Potato
Onion
Green Chilli
Coriander leaves
Curds
Salt to Taste
Seasoning
Boil Potato, smash and keep aside. Cut Onion, green chilli and Coriander leaves. Add to smashed potato.
Add Salt, curd and seasoning.
Patakil Sihin
Snake gourd/Ridge gourd
Green Chilli
Jaggery
Rice
Grated Coconut
Boil Snake gourd with green chilli and jaggery. Grind rice and grated coconut. Add this to snake gourd
mix. Add Salt.
Cucumber /Raddish Mosaru (Sihin) Bajji

Cucumber
Green Chilli
Salt
Curd
Seasoning
Grate/Shred kerkattige (cucumber). Cut green Chilli, add it to Cucumber. Add Salt, curds and Seasoning.
Uddina Hittu
Urad Dal
Green Chilli
Curd
Salt
Hing
Seasoning
Lightly dry Roast urad dal. Soak this in water for about 30 mins. (Or, this can be powdered and used).
Grind. Add chopped green chilli, hing, ginger, salt and sour curd. Add seasoning.
Kukku Bajji
Mango (Raw)
Curd
Hing
Green Chilli
Seasoning with Curded green chilli
Salt
Smash Mango. Add hing, chopped green chilli, curd and salt. Add seasoning.
Boil water and add mango. Change water and add salt. Store it for about a month or so. Keep changing
the salt water every 15 days. This mango can be used in kukku bajji.
On its way..
Brinjal Sihin Bajji
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Contents

Pineapple Gojju - Ujire Style........................................................................................................................2

Pineapple Gojju - Ujire Style

You will need:

Aloo Mutter - Ujire style

For the seasoning:

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Labels: Accompaniments, Chutney

Gulla Bol Koddel - Version 2; with Bele

Thogari/Tur Bele - 1 Cup

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Labels: Accompaniments, Mangy Cuisine

Gulla Bol Koddel without Bele

You will need:

Tamarind Paste - 2 tbsp

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Labels: Accompaniments, Mangy Cuisine

Thursday, November 25, 2010

Uddina Bele Chutney (Urad Dal/Urda Bele)

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Uddina Bele Seasoning (refer to glossary)

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Tomato Chutney - Version 1

Urad Dal Seasoning:

You will need:

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Friday, August 27, 2010

You will need:

Urad Dal - 1 Cup

2. Grind the roasted Urad dal into a powder.

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You will need:

Grind all the ingredients and add seasoning.

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Labels: Accompaniments, Chutney

Daasavala hoovu Gojju (Hibiscus Flower

Daasavala (Hibiscus Flower) - 15 - 20 flowers (cut into small peices)

Mix all of the ingredients and add the hing Seasoning

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Labels: Accompaniments, Gojju, Mangy Cuisine

Hurali Chutney - Vesion 1

Hurali (Horse Gram)- 1/2 Cup

Add mustard seasoning if required.

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Labels: Accompaniments, Chutney

Bale Kai (Raw Banana) Paji Masale Koddel

You will need:

For the Paji Masale: (Raw spice Gravy)

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Labels: Accompaniments, Gravy-Sambar

ShankarPaali or Shankar Pole

Pour some oil in a pan and heat it on low flame.

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Corn Chapathi Roll

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You will need:

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Labels: Accompaniments, Chutney

Wednesday, August 11, 2010

Rotti Morethna (ArepaDDe)

You will need:

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Labels: Dose, Mangy Cuisine, South Indian Breakfast