About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Monday, January 10, 2011

Mosaranna/Curd Rice


No South Indian meal is complete without some curd rice at the end. In its simplest form, it is just some rice mixed with a little yogurt and served with some pickle. However, let your imagination flow…. Add whatever you think would taste good – fresh fruits, dry fruits, nuts… anything! Here is how I usually make it.


1 cup White rice – I like mine to be mushy and well cooked

1 cup Yogurt/Curds

¼ cup Red onions, finely chopped

¼ cup Cucumber, finely chopped

½ cup chopped fresh grapes + pomegranate

3-4 strands Cilantro, finely chopped

Salt as per taste

For Tempering:

2 tsp Oil

1 tsp Mustard

3-4 Curry leaves

1 tsp Chana dal

1 tsp Urad dal

2-3 nos Chilies , Dry red or Green ones- chopped into pieces

1 tsp Ghee

1-2 tbsp raisins + cashews


  1. Mix all the ingredients in a large mixing bowl; Add water to get the desired consistency; adjust ingredients according to taste.
  2. Heat ghee in a pan and roast raisins and cashews for a minute or until they turn lightly golden in color; add to the curd rice mixture and mix well.
  3. Temper with the mustard, chana dal, ural dal, curry leaves and chilies; Serve chilled towards the end of the meal

Prep Time: About 15-20 mins;

Serves: About 2-3 people;

Friday, January 7, 2011

Heerekai Dose/ Dosas with Chinese Okra


New Year Wishes to all Mane Adige readers!!! I hope the new year brings along a lot of joy, happiness and prosperity to everyone....

Okay, so today's recipe is a little unconventional and yet very traditional! This, out of the box dosa recipe is a Mangalorean speciality dish.....Like I've always said, give us Mangaloreans any vegetable and we'll make a dosa out of it! :) Though this dish is called dosa, it is more of shallow fried pakoras. Decide for yourself what you want to call them, after having gone through the recipe!


Batter ingredients same as Uppu Huli Dosa

1 Chinese okra, heerekai

2-3 tsp Oil


  1. Make batter as explained in the method for Uppu Huli Dosa; Only difference being that, the batter should be a little thicker (like that of regular besan batter for pakoras)  and not as watery as Uppu Huli Dosa. Keep aside.
  2. Roughly peel the chinese okra to remove the sharp and prickly skin; Chop them into circular rings.
  3. Heat a pan and smear a few drops of oil on it; Dip the chinese okra rings in the dosa batter and arrange them on the tava adjacent to each other, in the shape of a dosa.
  4. Pour a few drops of oil on it and cook covered on both sides on low-medium heat.
  5. Remove from stove and relish hot with a blob of ghee/butter.
  • While arranging the chinese okra on the pan, make sure that the pieces touch each other, so that they stick as they get cooked.
  • After arranging the Chinese okra pieces on the pan, you could pour some batter to fill the gaps in between the pieces; This way, it would look more like traditional dosas :)

Prep Time: About 15-20 mins(excluding soaking time);

Makes: About 3-4 medium sized dosas;

Tuesday, December 28, 2010

Drakshi Saasive/Fresh Grapes in Coconut & Mustard Sauce


So, I got  this pack of fresh green grapes from the store over the weekend. I was actually picking up some grapes after over a year.... While Aadi was an infant, his ped had asked us to keep him away from grapes for a  little while so he wouldn't catch any cold and cough. And now that he's a year old, I thought it would be a good idea to introduce them to him. But to my disappointment, the grapes were so sour that they weren't good for even juices :(

My mother in law  is great with innovative recipes and  using up left overs. So I picked up the phone and called her up to see if she could suggest something with the sour grapes that I had in hand.  She  suggested I make Saasive- an instant Mangalorean dish that needs no cooking on the stove top and takes very few ingredients. With just red chilies and mustard as spices, it was amazing how flavorful the dish had turned out! Definitely worth  a try and its just right for when you need a change from the usual .


1 cup  Fresh grapes (I used the green ones, you could use the black variety as well)

1/2 cup Grated coconut, fresh/frozen

3-4 Dry red chilies, low-medium spiced

1/4 tsp Tamarind paste (optional)

1/2 tsp Jaggery (optional)

1.5 tsp Mustard

2 tsp Oil

1 strand Curry leaves

A pinch of Hing

Salt as per taste



  1. Wash and slit each grape in the center and keep aside.
  2. Grind coconut, red chilies , tamarind, jaggery and salt to a smooth paste with some water; Towards the end, add half a tsp of mustard and pulse a couple of times.
  3. Add the ground masala paste to the grapes and mix well; Add water to get the desired consistency; Adjust ingredients according to taste.
  4. Temper with mustard, hing and curry leaves; Serve immediately with hot steamed rice and relish!


  • While grinding mustard with the other masalas, keep in mind that adding too much mustard will make your dish bitter; So add just a little of it towards the end.
  • If your grapes are really sour, you might wanna do away with tamarind altogether, like I did with mine this time; Or if your grapes are sweet, you might wanna let go of jaggery!

Variation: Instead of grapes, you could also use cucumbers,pineapple or  mangoes.

Prep Time: About 10-15 mins;

Serves: About 2-3 people;