26 February 2015

Poha Idli

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I almost feel that I am going away from my blogging….. managing single post per month has become a hassle now. I reach home completely drained out to take up the next job as house wife...of course cooking is in no way i hate even if i am tired. We do not intend to have a lavish dinner or breakfast to that matter. A simple home cooked Rasam and rice or even bread roast with a different will suffice us. 

 The inspiration for today's post is one of the comments that I received -of course a very positive comment which really lifted my spirits and I am proud to b ea blogger. I have seen two types of people who have something to say about the blog-typical category been that "what’s there in a blog? How long does it take to post a blog ? What is such big deal in maintaining a blog- just cook, take photo write the story??????????- Initially i would lose my temper and give the person my peace of mind but now I have realised it’s of no use...or rather why should i waste my time on such person....just a smile and walk away...

Today's post is a simple, instant & quick breakfast dish-Idly

Poha Idly |How to make idly without fermentation

Preparation Time: 20 min
Soaking time: ½ - 1 hour
Cooking Time: 20-25 min
Difficulty Level: Easy-medium
Served with: Chutney/sambhar


1.5 cup idly rava
1 cup thin poha/paper avalakki
Salt to taste
1 cup curd
1 tbsp. ghee to grease the idly plates


Wash the Idly rava and poha separately and rest for 10 min then mix it together with salt and curd and keep it aside for half an hour to one hour.

Grease the idly plates with ghee or oil and pour one ladle full of the batter and steam cook it for 20-2 minutes.

Serve hot idly with your choice of chutney or sambhar.

04 January 2015

Sweet Corn Dosa

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Wishing all my readers a very Happy 2015 ! 

Its been more than a year that i stayed away from my blogging and the excuses are never ending. Finally I am here posting the first post of the year 2015 !. Hope my journey this year on this blog continues without a break :)

Today's recipe is a simple yet very tasty dosa the standard south Indian staple diet

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Sweet corn Dosa- Indian Pancake with Sweet Corn

Preparation Time: 15 min (excluding the rice soaking time);
Cooking Time: 10 min;
Difficulty Level: Medium
Shelf Life: same day;
Served with: Chutney/Sambhar

1 cup sweet corn;
2 cups dosa rice
¼ cup coconut fresh grated
Salt to taste

Soak the dosa rice for about 3-4 hrs and then grind together the rice sweet corn, coconut and salt together into a very fine batter. This is an instant dosa so no fermentation needed. The batter should be thin almost water consistency and make sure that you do not over mix the batter while making the dosa. Take the ladle full of batter from the above.

Heat the iron griddle/non stick tava (its best if made in iron griddle) and take a one ladle full of batter and spread to the tava without touching the griddle. Cover with the lid and let it cook for about 5 minutes. The dosa should roast properly and then taken it out.

Serve hot with your favorite chutney or sambhar. 

25 September 2013

Karakaddi | How To Make Spicy & Crunchy Deep Fried Sticks

Life has been really busy from the personal front. This time we have very good news to share which I will do may be in my next post and this phase might continue for a while now. We are enjoying this new phase of ours.

Moving on today recipe it is a deep fried easy tea time snack.

10 September 2013

Sajjige/Rava/Semolina Rotti

After a long time I had a relaxing and eventful weekend with my little one. Time just stops when I am with him, the series of questions, hide& seek game, chasing game by the end of it I am dead tired and he still looks so fresh and energetic.

As he is growing old it’s really nice to converse with him to see the world from his eyes which brings back my childhood. For personal reasons we didn’t celebrate the festival this year instead for a change we went to my school where they keep “Lord Ganesha” and offered our prayers.

Here is a simple breakfast recipe which we had on the festive morning.


Sajjige/Semolina/Rava Rotti/Crepes

Preparation Time: 20 min
Cooking Time 10 min
Makes: 10
Difficulty Level: Easy to Medium
Shelf Life: One day
Serving Tips: Chutney/Gasi


1.5 cup semolina/Sajjige (I used Bansi rava)
1/4 cup fresh coconut grated
2-3 green chillies chopped
Handful of curry leaves chopped
2 medium onions chopped finely
Salt per taste
Ghee to roast


Put rava and coconut in a mixer and blend together with very little water till it becomes little sticky batter. Be Careful not to grind it very fine paste. Put the batter into a vessel and the chopped onion, curry leaves, green chillies and salt and mix well. Adjust to the little thicker consistency than the usual batter.

Heat a iron griddle/non-stick tawa. Add 1.5 ladle full of the batter and make thicker rottis. Roast it with ghee both the sides.

Serve hot with chutney of your choice.

19 August 2013

Kesuvina/ Colocasia Patrode/Patra | How to Make Traditional Patra -Monsoon Coastal Delicacy

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All these while I never had the luxury of having a maid (that is only if you call sometimes having a maid brings its own difficulties). Finally from this month I have lady who comes and cleans the house watches the vessel.  So now I don’t come back home of thinking the work at home J. I feel that I have lot of time for myself.

The continuous two weeks long weekend gave a good break from office and had a good time with my little one and pampering from amma, fights with brothers what else do you need in life…I feel that is haven for me.  Amma always makes sure that when we are all at home she cooks the traditional seasonal food. So this time she prepared the authentic Patrode. This can be prepared on various ways. Here is how we prepare at home. For more information please check HERE

22 July 2013

Bread Pakoda | How to Make Bread Pakoda

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It feels so nice when you meet a friend of yours after a long time and the first thing when they praise your blog ?? Well I go speechless and give my big fat smile …..Then we continue with our chit chatting..Gossips…well it just doesn’t stop.  I am sure everybody miss their college days …hanging with friends…window shopping (which still continues except that it is with mu hubbyJ). After our whole day adventure (just two of us) my friend had a request for a next recipe in my blog…that is a deep fried sin….

So here you go my dearest friend…This Pakoda is simple bread Pakoda dipped in spicy gram flour batter and then deep-fried.

24 June 2013

Akki Rotti | Ubbu Rotti |How to Make Traditional Akki Rotti Mangalore Style

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Today’s recipe brings back lot of childhood memories. Akki Rotti is a delicacy back home and will be made on special occasions and this recipe also needed lot of time to prepare so whenever amma used to make this we all had extra space in the stomach.  I always wanted to make it at home but the hard work behind this recipe always made me think twice especially after work …this is my hubby’s favourite breakfast. Suddenly last week I had this urge to make this for him and gave him a surprise. He was so happy and surprised to see his favourite dish J

Made with minimal ingredients and good for health and comfortable for the stomach too.


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