Thursday, 30 November 2017

Cabbage Sanna Idlies-Spicy steamed cabbage cakes

This is one of my favourite spicy idli  recipe using cabbage and and after so many trials I have achieved good results.The use of sona masoori rice instead of dosa rice would be the key!!.The batter should be perfectly blended and it should be on the coarser side.These idlies can be enjoyed as a snack too,but beware as the spice levels may take toll of your tummy.Traditionally they were made weaving tiny baskets made of jackfruit leaves and called 'sanna khotto'.The baskets should be carefully weaved with no gaps as it results in loss of moisture in form of dripping.I prefer making idlies over khottos due to availability of leaves and foolproof weaving.Here you go with the instructions below.

Rice(sona masoori)               1cup
Tuvar daal                                 2/3 cup
Red chillies(roasted)             7-8
Tamarind                                   cherry sized(soak in warm water and make pulp)
Salt                                                to taste
Fresh/frozen coconut            1/2 cup or little more
Cabbage Shreddings             1cup
Onion(chopped fine)             1 large
Oil                                                 just to grease the idli plates/moulds
  • Wash and soak rice and daal for atleast 2-3 hours.
  • Take a blending jar add the roasted chillies,salt,coconut and tamarind.
  • Pulse it to make a coarse paste.
  • Add drained rice+daal and blend to form a coarse paste adding little water as required.
  • The texture should be like rava idli batter.
  • Transfer into a mixing bowl.
  • Add cabbage and onion and give a nice stir.
  • Rest it for 30 minutes as both cabbage and onion wilt and also give out some moisture.
  • Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice.
  • Pour a ladleful of batter into the greased plate and steam for 15-20 minutes.
  • Tastes heavenly when served hot drizzled with coconut oil(thats a must) with rice and dali thoy or rasam or even any sarupkaris(refer this blog for variants)

Sunday, 19 November 2017

Eggless Fruit Cake

This is one of the yummiest eggless fruit cake that I ever made.Since most of the ingredients are usually available in the kitchen counter except for condensed milk which is easily available in any supermarket in the neighbourhood.Moreover it calls for only 1/4 cup which means a can of condensed milk results in couple of batches of this recipe(i'm sure one would try out again) .I have tried this couple of times and each time it turned out perfect.I got to know this from a food group that I follow and the credit goes to Ms.Asha R Shenoy whose posts are always awesome!!!.
So here you go with the instructions.
All purpose flour/Maida                1 1/3 cups+1tbsp(for dusting)
Baking powder                                  1tsp
Baking soda                                        1/2tsp
Sugar                                                     1/2 cup
Oil                                                           1/2cup
Condensed Milk                                1/4cup
Milk                                                       1/2cup
Vanilla essence                                 1tsp
Tutti frutti                                          1cup
  • Preheat oven @180 degreesC.
  • Sieve flour,baking soda and baking powder 2-3 times.
  • Prepare a 8 " cake tin by greasing it generously using butter or oil and dust a little flour too.
  • In a small bowl mix tutti frutti with flour mentioned for dusting.
  • In a mixing bowl using a electric blender beat sugar and oil for 2-3 minutes on high.
  • Add condensed milk and beat well.
  • Add vanilla then followed by sifted flour in batches.
  • Gently fold the batter using a spatula and add milk to get the consistency.
  • Finally add tutti frutti and mix well.
  • Pour into the prepared tin and tap the tin a couple of times.
  • Bake  in a pre-heated oven for 35-40 minutes or until the tester comes out clean.

Thursday, 12 October 2017

Karachi Fruit Biscuits

Who does not like to munch cookies and there are a hundred varieties to try out.We had come across Hyderabadi karachi biscuits in stores here that are simply out of the world.It tempted me to try out baking it at home and this is a fantastic recipe of karachi fruit biscuits that i came accross while surfing the net.This was tried out long time back and was lying in my draft folder.I have tried both fruit and nut variety.Will post the nut variety soon!!.The credit goes to cafeGarima and really appreciate for the wonderful recipe with ingredients that are usually available in kitchen pantry.

All purpose flour/Maida                      1 cup+1tbsp
Butter                                                           1/2 cup
Powdered sugar                                      1/2 cup
Tutti Frutti                                                 1/3cup
Cardamom(elaichi) powder               1/2 tsp
Vanilla essence                                        1/2tsp


  • Sift the flour.
  • Let the butter come to room temperature(if refrigerated)
  • In a mixing bowl beat butter and sugar until well combined using a wire whisk or electric beater which is actually faster and less laborious.
  • Add tutti frutti,vanilla and mix using a spatula.
  • Now add sifted flour in batches gently mixing the dough till all flour gets consumed.
  • Gently combine everything but dont knead the dough.
  • Now your cookie dough is ready to shape.
  • Make small balls of even size and slightly flatten else to get the above shape follow the notes below.
  • Place them on a baking tray giving atleast an inch of space between cookies as they tend to expand while baking.
  • Bake in a preheated oven @180 degrees centigrade for 13-15 minutes
  • The cookies will be brown at the bottom but the center will be a little soft which is fine.
  • They get crunchier as they cool down.
  • Store in a jar and consume.


  • As per the original recipe rose extract is used which i have replaced with vanilla as i like the flavour.You can try any flavour of your choice.
  • The shape of the cookies here is square.
  • To get it i have just taken an empty carton of aluminium foil and lined it with a plastic sheet or cling film.
  • Then spread the dough evenly to fit in it.
  • Use hands to evenly spread the dough in the entire carton .
  • Gently fold the plastic sheet and close the carton.
  • Tie the box and refrigerate for 1 hour.
  • Open the plastic wrap and slice the dough into 1 inch thickness.
  • Bake in a preheated oven.

Friday, 6 October 2017

Black beans Spicy Daal/Kaali chawli sarupkari

This is a variety of bean popular in Udupi district.When cooked it gives a blackish colour and also little thick texture to the dish.Locally it is known as Kaali chawli(Konkani) which means black beans.The beans resemble urad/black gram but are slightly bigger in size.So far i have posted sarupkari's of horsegram,green gram,rajma and here is one more addition to the list which is simple to prepare and tasty too!!.This particular sarupkari is made adding jackfruit seeds which definitely enhances the taste.

Black chawli
(black beans)              1/2 cup
Jackfruit seeds             8-10

For tempering:
Garlic flakes                  6-8
Red chillies                    3-4
Oil                                     1tbsp
Other ingredients:
Water                             for pressure cooking(about 2-2.5cups)
salt                                  to taste


  • Soak the beans for 8-10 hours
  • Crush the jackfruit seeds and remove the thin peel
  • Rinse the soaked beans well as it may have sand or mud particles and transfer into a pressure cooker along with the crushed jackfruit seeds.
  • Add about 2-2.5 cups of water and bring it to a boil adding the weight(whistle) to the cooker
  • When the first whistle is about to start turn the flame to sim and cook for 20 minutes(dont count the blowing whistles)
  • After 20 minutes switch off the flame.
  • When the pressure is completely gone transfer the contents into a soup pot(beans should be soft)
  • Add salt to taste and bring to boil.
  • Add water if it is too thick and continue boiling.
  • Crush the garlic flakes and break chillies into 2-3 pieces.
  • Meanwhile prepare the seasoning by heating up oil in a small pan.
  • Add the crushed garlic and roast on medium flame till light golden and now add the broken chillies and roast further til both turn golden
  • Pour this over the boiling beans.
  • Boil another 1-2 minutes
  • Tastes good  with white or brown rice.
Jackfruit seeds are optional as they are seasonal and not available everywhere.

Monday, 25 September 2017

Doodh Paak/Rice Pudding

This is a very simple and tasty dessert that can be prepared in minutes.It can be used as offering during festivites.It tastes good if served warm or cold.Here i have not used any food colour.If desired can be added too.I have used basmathi rice here as it is aroamtic by itself.Even jeera rice is a good option and in case of unavailability in pantry any other variety of rice(white) may be used.
Basmati rice                                  2-3 fistful
Milk                                                   3-4 cups
Water                                               1/2cup
Sugar                                               1/4-1/2cup

(cardamom) powder                  1/2tsp
Cashew nuts                                   1tbsp
Raisins                                             8-10
Ghee                                                  2tsp
Saffron strands a few(soaked in warm milk)


  • Soak raisins with little water in a bowl.
  • In a heavy bottom pan add a cup of milk and bring to boil
  • Wash rice and add when the milk begins to boil.
  • Cook till soft stirring at intervals adding additional water/milk if it becomes too dry.
  • When rice becomes soft add sugar and saffron
  • Cook for a further few minutes.
  • Add elaichi and give a nice stir.
  • In a small seasoning pan heat ghee and roast cashewnuts to golden and add the raisins(drain and dab with a paper towel or a washcloth)saute gently and switch off.
  • Add this to the kheer,mix well and switch off.
Alternate method:
  • The rice can be pressure cooked adding the said quantity of water and 2 cups of milk.
  • Once the first whistle is about to start simmer the flame and cook for 5-8minutes and switch off.
  • once the pressure releases add the remaining milk then add sugar and continue cooking using above method.
  • Add more milk if the texture becomes solid.

A fistful of sago pearls can also be added along with rice.It tastes great.

Wednesday, 21 June 2017

Beans Subzi

This is a dry dish made with tender green beans.This is similar to sukke(a dry konkani style subzi) with a little more extra spices.A great dish to go with rice and daal.The beans may be substituted with boiled potatoes,raw banana etc.,I learnt this from my cousin Pallavi.

Green beans chopped            2cups
Salt                                               to taste
Turmeric powder                   1/4tsp
Jaggery                                     1/4tsp(optional)
Water                                          1/2 cup 

For the masala:
Fresh grated coconut           1/4cup
Red chillies                               2(increase according to spice level)
Coriander seeds                      1/2tsp
Urad daal                                  1/2tsp
Cumin/jeera                            1/4tsp
Methi seeds                              4-5
Tamarind                                 size of a peanut(soaked in little water and softned)

For tempering:
Oil                                               1tbsp+a little more to roast the spices
Mustard seeds                       1tsp
Urad daal                                1/2tsp
Curry leaves                          5-6


  • Wash the chopped beans and add into a pressure cooker along with salt(1tsp) turmeric ,jaggery(if using) and cook for just one whistle.
  • Once done drain the beans and save water for cooking purpose.
  • In a pan heat 1/2tsp oil and on a medium flame roast urad daal to golden,set aside 
  • Add methi when colour changes add jeera roast a few seconds and add dhania seeds.switch off the flame.tranfer along with roasted urad daal that has been set aside.
  • In a small blending jar take the chillies(break into pieces),coconut,tamarind and just pulse it.Add the roasted spices and again blend to form a coarse paste adding very little water(use the pressure cooked one)only if needed.
  • Heat a pan with oil and toss in the  mustard seeds,let it crackle and add urad daal and curry leaves,and when daal turns golden add the prepared masala,very little salt(as it is already added while pressure cooking)and saute for 3-4 minutes,
  • Add the drained beans,mix well till it coats with the masala.Add very little water if it sticks to the pan.
  • Cover and cook for 5-7 minutes on a medium flame.
  • Serve as a side dish with rice accompanied with daal.

Wednesday, 10 May 2017

Godu Appo

Godu Appo is a sweet dish which can be served as breakfast or an evening snack.Godu means sweet in konkani.This is prepared using a special pan having 7 tiny concave moulds ,either cast iron or teflon coated non-stick pans which are available in markets.
 It is also offered to Lord ganesha on several occasions such as ganesh chathurthi,Sankashti as naivedya. This is an instant version using familiar ingredients found in kitchen and using blender just to incorporate the contents resulting in a mouthwatering dish which can be prepared in no time.

Medium rava/semolina                               1cup
Thin poha/beaten rice                                  1/2 cup
Fresh grated coconut                                    1/2cup
Jaggery/brown sugar                                  1//3 cup(or according to taste)
Salt                                                                       1/2tsp(to taste)
Ripe banana(yelakki variety)                  2 ,optional
Cardamom/Elaichi  powder                      1/4 tsp


  • Peel the bananas and roughly chop.
  • Put this into a blending jar.
  • Add coconut,salt,jaggery and beaten rice and just pulse it several times till it becomes coarse.
  • Add the rava/semolina in batches with little water and again pulse it first then blend to get a smooth thick batter consistency.
  • Transfer into a vessel and it should be like idli batter,add water only if required.
  • Heat the appe kaaili/appe pan adding little ghee.
  • When it is smoking hot add ladleful of batter into the moulds till three fourth full.
  • Cover with a lid and reduce the flame to medium low.
  • With a spoon gently tilt the appos and adding little ghee flip to roast on the other side.
  • It should be golden brown on both sides.
  • Repeat the procedure for the remaining batter.
  • Serve with butter and honey for an extra sweet taste.