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.

Friday, April 27, 2007

Shunti Thambuli/Ginger Thambuli

Thambuli is a summer friendly dish thats a speciality of Dakshina kannada-Udupi parts of Karnataka. Thambuli-rice combo is usually the first course in a multi-course meal. I love thambuli so much that I can have it morning, noon and night!!!! My mom in law makes Thambuli with different ingredients- ginger, raw mango, methi seeds, onion, Bramhi. Most common among them all is Shunti (ginger) thambuli. Here's the recipe for it.


1 cup Fresh grated coconut
3/4 tsp Black pepper powder
2"-3" Fresh Ginger piece
2 cups Curds
1 tsp Oil
1/2 tsp Mustard seeds
3-4 Curry leaves
A pinch of hing
Salt as per taste


  1. Grind together grated coconut, pepper powder and ginger into a smooth paste.

  2. Add curds, salt and mix well. If the mixture becomes very thick, add water to get the desired consistency.

  3. Add mustard, hing and curry leaves tadka for the above mixture.

  4. Serve with hot rice and enjoi!

Btw folks, I'm off to Myrtle Beach over the weekend!!! Will be back on Monday. Until then, take care!! You guys have a gr8 weekend too!!! :)

Wednesday, April 25, 2007

Strawberry Mousse

Few of our friends went Strawberry Picking over the weekend and got us a huge bowl of fresh strawberries. Every time I get strawberries in huge quantities, I end up losing half of them as you cant store them for more than 2 days. So, this time I made a puree out of it immediately and stored it in the refrigerator. Hoping that it would work out and I would be able to relish them for longer this time....

Strawberries are very rich in fibre content and nutritional value. Did you know that around 5-7 strawberries would contain more Vitamin-C than one whole Orange??!!!? Studies have also shown that cultivated strawberries and the phytochemicals from strawberries reduce the risk of cancer!!!! So...... Eat strawberries and stay healthy!! :)
I have for you the recipe for Strawberry Mousse today.This will be my entry for Meeta's Monthy Mingle- Spring is in the Air!!


12- 15 Fresh Strawberries, washed and de-stalked
1 cup Whipped Cream
1/2 cup Powdered Sugar
1 tbsp Lime Juice

  1. Set aside 3-4 strawberries for garnishing and blend the rest into a puree. DO NOT add water while blending.

  2. Add sugar, lime juice and mix well;Keep aside.

  3. In a mixing bowl, beat the whipped cream until it becomes a little stiff.

  4. Add the 5-6 tbsp of the strawberry puree and mix well.

  5. Cool in refrigerator for around 2 hrs. Garnish with remaining strawberry pieces.

  6. Spoon into individual bowls and serve chilled. Enjoi!!

Tuesday, April 24, 2007

Avarekai Uppittu/ Avarekai Upma

Here's another karnataka speciality dish for you, people. Refer to my previous post on Avarekai Sambhar for details about Avarekai. Avarekai uppitttu is usually made for breakfast or for tea time snacks. My blogger friend Manjula requested this recipe saying, shez heard so much about Avarekai Uppittu from kannadigas that she wants to have it too!! Hope you all like it...


1/2 cup Sooji Rava/Semolina
1 Medium sized Onion, finely chopped
1 cup Avarekai
1/2 tsp Black pepper powder
1 tsp Jeera
1/2 tsp mustard seeds
2 tbsp Grated coconut
1 Green chilli, slit lengthwise
2 tsp oil
1 tsp Sugar
2-3 Curry leaves
A pinch of haldi
Salt as per taste

  1. Dry roast rava in a kadai until it turns golden brown and the raw smell disappears. Keep aside.

  2. Cook avarekai with salt water until it turns soft and keep aside.

  3. Heat oil in kadai. Add mustard seeds, jeera; Add Haldi, curry leaves, green chilli and pepper powder after the seeds splutter.

  4. Add the chopped onions and fry till it turns transparent.

  5. Now add 1.5 cups of water to the onions. Add avarekai, salt and sugar and mix well.

  6. After the water starts boiling, add rava little by little. Stir continuously so that lumps are not formed.

  7. Cook covered for about 2 mins. Add grated coconut and mix well.

  8. Remove from stove; Add lemon juice and serve hot!! I love Avarekai uppittu with pickle and sugar..... Sounds like a weird combo, but it tastes really good!!! :)

Monday, April 23, 2007


Connect Mysore Palace- Bangalore Cubbon Park - Mangalore Beach....... You guessed it right, its Churumuri!!! I dont think theres anyone whoz not fond of Churumuri. Here's the recipe that I follow to make Churumuri. Enjoi!!


2 cups Murmure/Mandakki

1 Onion medium sized, finely chopped

1 Carrot, grated

1 tbsp Roasted Peanuts

1 tsp Lemon juice

1 tsp Sugar

1/2 tsp Black pepper powder

1/4 tsp Chilli powder (medium spice)

2-3 strands Cilantro, chopped finely.

1/2 Cucumber, sliced

2 tbsp Fine Sev

2 tbsp Oil

Salt as per taste


  1. Take the oil in a large mixing bowl. Add chopped onions, carrots, peanuts, sugar, salt, pepper,lemon juice, chilli powder and mix well. Taste the mixture and adjust as you desire.

  2. Add murmure to this mixture. Garnish with cucumber slices, sev, cilantro and serve immediately.

Tip: As a variation, you can use tamarind juice and jaggery instead of lime juice and sugar. This would give a little different flavour and colour!!

Friday, April 20, 2007

Eggless Chocolate Brownies

Ash-Abhi are finally married!!!!! Rumours/stories about the wedding venue, the invitations, guests list, mehendi, sangeet etc etc etc have been crazily filling news papers, magazines and websites for the past few months. Were any of you folks invited??!? Nor was I :-(( ...... ;-))). Anyway, here's wishing them a very happy wedded life!!!!

Ash-Abhi ke naam pe kuch meetha hojaaye??!! :-). I have for you the recipe for Chocolate Brownies.There are many ways to make brownies. This is the recipe that I got from my mom. Hope you like it.


2 cups Plain flour/Maida

2 cups Powdered Sugar

1 cup Milk

5 heaped tsp Cocoa powder

2/3 cup Butter

2 tsp Baking Powder

2 tsp Custard Powder (optional)

1/4 tsp Salt

1/2 tsp Vanilla extract


  1. In a large mixing bowl, beat together butter and powdered sugar until it turns soft and creamy.

  2. To this, add milk and stir well; Add the remaining ingredients and beat until all the ingredients mix well and form a smooth batter.

  3. Grease a baking pan and smear some flour on it. Pour the batter into the baking pan.

  4. Preheat the oven to 350deg F and bake the batter for about 30-35 mins.

  5. Brownies are done when a pricked toothpick come out clean. Remove from oven and let it cool to room temperature.

  6. Cut into square pieces with a knife and serve. Note: If you want, you can peel off the hard upper layer before serving.

Serving: Chocolate brownies can be served with Vanilla ice cream or a glass of chilled milk.

Tuesday, April 17, 2007

Apple Gojju/Apple Curry

'An apple a day keeps the doctor away!' or so it has been claimed. 'But if the doctor is handsome, keep the apple away!!!' ;-)))). Jokes apart....Apples are not just good for health, but they are also very delicious.I have been wanting to try out something new with apples, apart from the usual milkshakes and pies. I finally came up with this recipe and trust me, it tastes out of the world!!! This is my entry for this month's AFAM-Apple.


2 Red apples (medium sized)

1 cups Grated copra (dry coconut)

1.5 tsp Urad Dal

4-5 Dry red chillies (low spice)

1/2 tsp Hing

1/2 tsp Mustard seeds

3-4 Curry leaves

1/3 tsp Tamarind paste

1/2 tsp Jaggery

2 tsp Oil

A pinch of haldi

salt as per taste

  1. Heat a kadai and dry roast the urad dal, red chillies and hing until you smell the fresh aroma of the masala.

  2. Powder the roasted masala in a blender without adding water.

  3. After the masala is powdered, add the grated copra and blend to a smooth paste with some water and keep aside.

  4. Chop apples into 1" cubes. You can peel off the skin if you want to. But I chose keep it because of its nutritional value.

  5. Heat oil in kadai and add mustard seeds;Add haldi and curry leaves after the seeds splutter.

  6. Add the chopped apples and cook covered. Add few spoons of water if required.Saute occasionally. Apples are done once they become tender and the skin changes colour.

  7. Add the masala-copra paste to the apples and boil. Add water to get the required consistency. Note: The consistency should be a little thicker than the usual sambhar.

  8. Add tamarind paste, jaggery, salt and boil for another 2-3 mins.

  9. Serve hot with rice and Enjoi!

Monday, April 16, 2007

Methi-Dal Sabzi

Folks, here's a recipe with methi and toor dal that goes really well with rotis and chapatis. I got this recipe from my mom and made this today for the first time. It turned out really well and I just loved it!!! This will be my contribution to JFI-WBB: Green Leafy Vegetables event.


1 bunch Methi leaves
1/2 cup Toor dal or Channa dal soaked in water for about 2-3 hours.
1 cup Fresh grated coconut
1 Green chilli
1 tsp Jeera
1/2 tsp Mustard seeds
3-4 Curry leaves
1 tsp Lemon juice
1/2 tsp Sugar
2 tbsp Oil
A pinch of haldi
A pinch of hing
salt as per taste

  1. In a blender, coarsely grind the soaked dal, coconut, jeera and green chilli. DO NOT add any water while grinding; The mixture should be a little coarse even after grinding.

  2. Wash ,clean and chop methi leaves into small pieces. Cook in microwave for about 2-3 mins.

  3. In a kadai, heat oil, add mustard seeds. Add curry leaves, haldi and hing after the seeds splutter.

  4. Now add the dal-coconut mixture and let it cook for about 2-3 mins on low heat. Saute frequently.

  5. Add methi leaves, salt and sugar. Mix well and cook for another 1-2 mins.

  6. Remove from stove. Add lemon juice and serve hot with rotis/chapatis.


  1. If methi is not available, you can even use spinach.

Sunday, April 15, 2007

Green Beans Bhaat

Any kind of mixed rice is called 'Bhaat' in South India. These mixed rice varieties are more famous in the Bengalooru-Mysooru, Shivamogga regions of Karnataka. I used to carry lunch to school as a kid and my mom used to pack these different kinds of bhaats for me daily. All my friends used to like it so much that half my lunch box would get empty even before the lunch break!!!! :-). Green Beans Bhaat has been my favourite among them all, and here's the recipe for it.....


1 cups White Rice
1 cup Finely chopped green beans
2 tbsp Oil
1 tsp Mustard seeds
5-6 Curry leaves
2 tsp Lemon juice
8-10 Roasted cashews
A pinch of haldi
A pinch of hing
salt as per taste

For the dry masala powder:
1 cup Chana Dal
1/2cup Urad Dal
3-4" Cinnamon
4-5 Cloves
1 tsp Poppy seeds (optional)
3/4 cup Coriander seeds
4-5 Dry red chillies (low spice)

  1. For the masala powder, dry roast each of the ingredients separately in a kadai until it changes colour mildly and you smell the fresh flavour of the masala. You can even dry roast them all together but you should do it very carefully because some of the ingredients might get done faster than the others and hence get burnt.

  2. Grind all the roasted ingredients into a fine powder using the blender and keep aside.DO NOT use water for grinding.

  3. Wash and cook rice such that each grain is separate. Let the rice cool down.

  4. Heat oil in a kadai. Add mustard seeds.

  5. Add haldi, curry leaves and hing after the seeds splutter.

  6. Add chopped green beans to the above seasoning. Pour very little water and cook covered until the beans are tender. Saute frequently and add water if required.

  7. When green beans are almost done, add salt, cashews and 2-3 spoons of the masala powder that you prepared in step 1. Mix well.

  8. Cover and cook on low heat for another 1-2 mins.

  9. Remove from stove;Add cooked rice and lemon juice and mix well.

  10. Pour ghee and serve hot with papad/chips.


  1. The dry masala that is used for this bhaat has a shelf life of about 6 months to a year !! So, you can refrigerate the remaining masala in an air tight container and use it when you decide to make bhaat next time. This way, your work is reduced considerably and the time taken is also very less.

  2. The green beans-masala mixture (before adding rice) can also be used as a sabzi. It goes very well with rotis/chapatis.

  3. As a variation, you can substitute any other vegetable of your choice for green beans; Use brinjals (eggplant) and it becomes 'Vaangibhaat'!!

Friday, April 13, 2007

Neeru Dosa

'Neeru Dosa' or 'Bari Akki Dosa' (Plain Rice Dosa) is another Dakshina Kannada speciality dish. It is usually made for breakfast. Its fast, simple and yummy!!!!!!!! My friend Anjana requested this recipe the other day saying, she just loves it..... I'm sure the rest of you will love it too!


1 cup White Rice

1-2 tsp Oil

salt as per taste


  1. Soak rice in water for about 3-4 hours.

  2. Grind the rice with water to a very smooth paste. The paste should be thinner than the usual dosa batter. Add salt and mix well.
  3. Tip: Adding few spoons of fresh grated coconut while grinding the rice will give it extra flavour and taste.
  4. Heat tawa on the stove and smear little oil.

  5. Take the batter in a ladle and spill little by little on the tawa. Tilt the tawa to spread the batter evenly. Note that you cannot spread the batter with the back of the ladle like you do for other dosas.

  6. Cook covered for about 1/2 - 1 min. Pour little oil and cook covered for another 1-2 mins.

  7. Once cooked, carefully remove from tawa and serve hot with ghee and coconut chutney.Enjoi!


Hey Folks,

Its been about 2 weeks since I started Mane Adige and I am glad you people have liked it! Thanks to all of you for your support and encouragement. Mane Adige wouldn't have been possible without your support. Many more thanks to all my friends who have been leaving comments and calling me up to let me know they appreciate. Really nice of you to do that!
I have been getting various recipe requests from all of you friends.... I have made a note of all of them. Will try and put them up one by one. Any suggestions/opinions are most welcome.
Hoping to get the same kind of encouragement and support from all of you in the days to come.... Thanx again!

A Very Happy Weekend and a very Happy Vishu to all of you!!

Thursday, April 12, 2007

Kaju Kheer

Kaju Kheer was the first sweet dish that I ever made . It's so simple and easy to make that you can barely go wrong; and it tastes just out of the world!!!! If you are a cashew lover like my husband Naveen, this is THE recipe for you! But again, this one is high on calories too..... Calorie watchers-You might wanna have just a spoon of it and let the others relish the rest!!! :-)


1.5 cups Cashew, soaked in water over night
1/2 gallon Whole Milk
2 cups Sugar
5-6 Almonds/raisins/cashews for garnishing
4-5 Saffron strands

  1. Drain the water from the soaked cashew and grind it with some milk to a smooth paste and keep aside. Let the paste be as smooth as possible.

  2. Take the saffron strands in a small bowl and add 3-4 spoons of warm milk to it; keep aside for a while.

  3. Take the rest of the milk in a heavy bottomed pan and boil on stove. Stir continuously until the quantity is reduced to about 3/4 the original quantity.

  4. Add sugar and the cashew paste. Stir continuously while adding the paste so that no lumps are formed. You can add more sugar if needed as per your taste.

  5. Boil on low heat until the required consistency is obtained. Note: Let the consistency be a little thinner than what you actually desire. The kheer will thicken as it cools down.

  6. Pour into individual serving bowls. Pour the saffron milk and strands over it. Garnish with chopped almond/cashew pieces and serve hot.

Tip: If lumps are formed after adding the cashew paste, do not worry. Let it cool down; blend the whole mixture in a blender and start boiling it again. This should work.....

Wednesday, April 11, 2007

Potato Stew

Last Christmas, few of our friends from kerala had arranged a dinner party for us. That was when I had Veg stew for the first time and I loved it instantly!! Later, I took the recipe from one of my friends and tried it out myself. It was yummy!!!! Naveen n I relished it thoroughly. Heres the recipe for it.


1 Medium sized potato, boiled and peeled.
1 Onion chopped finely
2" Ginger
3-4 Green chillies
2 cups Coconut milk or Fresh grated coconut
3-4 Curry leaves
1 tsp Mustard seeds
4tbsp Coconut oil
A pinch haldi

  1. Chop the boiled and peeled potato into 2" cubes and keep aside.

  2. Heat 2 tbsp coconut oil in kadai and add mustard seeds. Add haldi, ginger, green chillies and curry leaves after the seeds splutter.

  3. Add finely chopped onions and fry until they turn brown and transparent.

  4. Meanwhile, grind the grated coconut with water to a smooth paste. You can ommit this step if you are using coconut milk.

  5. Add half the coconut paste/coconut milk to the fried onions. Add salt; Cover and boil for another 3-4 mins.

  6. Add the potato cubes and the remaining coconut paste/coconut milk. Add water if required and cook covered with 4-5 mins.

  7. Serve hot with rice or even rotis. Enjoi!

Tuesday, April 10, 2007


Kosambari is a kind of salad which is a speciality of Karnataka. It is usually made with different kinds of sprouted beans, cucumbers and carrots. Naveen is a huge kosambari lover and I make it almost 2-3 times a week!! Here's one of the recipes. Will post more of the kosambari recipes in the days to come... Enjoi!

Carrot Kosambari Ingredients:

2 cups Fresh carrots, peeled and grated
1 cup Grated cocunut
2-3 strands Cilantro, finely chopped
1 tsp Lime juice
salt to taste
For seasoning:
1 tsp Mustard seeds
1Green chilli, chopped
A pinch Hing
3-4 Curry leaves
2 tsp Oil


  1. Mix all the ingredients in a mixing bowl.

  2. For seasoning, heat oil and add mustard seeds.

  3. Once the seeds splutter, add the green chillis, hing and curry leaves.

  4. Add the seasoning to the other ingredients and mix well.

  5. Garnish with chopped cilantro and serve as a side dish during lunch and dinner.

Update: Moong Dal Kosambari I'm updating the post and adding a picture of Moong dal kosambari . Replace carrot with split moong dal (soaked in water for 3-4 hours) and follow the same steps as carrot kosambari for Moong Dal kosambari. Enjoi!

Rajma Masala

I had bought a pack of Rajma few weeks back, but I didnt really know what to make with it. I finally came up with my own recipe which is a mix of both South Indian and North Indian style. Naveen seemed to have liked it.... Hope you like it too!


1 cup Rajma, soaked in water overnight
1 cup Grated Coconut
1 Tomato chopped finely
1 Medium Onion chopped finely
2 tsp Rasam powder
1 tsp Garam masala
1 tsp Chilli powder
1 tsp Cumin seeds
1 tsp Ginger-garlic/Ginger paste
3-4 Curry leaves
1 tsp lemon juice
2 tbsp Oil
salt as per taste


  1. Pressure cook Rajma in plenty of water until it is completely cooked (about 3 whistles) and keep aside.

  2. In a blender, grind the coconut with water to make a smooth paste.

  3. In a kadai heat some oil. Add cumin seeds. Add surry leaves after the seeds splutter.

  4. Add chopped onions and fry till it turns transparent and light brown in colour. Add ginger paste and saute.

  5. Add tomatoes and the coconut paste; Cook covered until the tomatoes become tender.

  6. Add salt, rasam powder,chilli powder, garam masala and the cooked rajma; Cover and cook for another 2mins

  7. Remove from stove, add lemon juice and serve hot with rice or rotis.

Monday, April 9, 2007

Baalekai Paladya (Raw Banana Curry)

Hey folks, hope you all had a great weekend! Mine was good too... Finally made time to wach 'Happy Feet' and we thoroughly enjoyed it. As much as we enjoyed the first part, the ending was really touchy. If you still haven't watched it, I insist you go watch it right away. I'm sure you'll love it :-).
Anyway, coming back to our recipes, Paladya is another karnataka speciality dish....It is commonly made in the Sirsi/Sagar parts of Karnataka. Its fast, delicious and easy to make. Thanks to my friend Sangeeta for having shared this lovely recipe with me. I have used raw banana here. But Paladya can also be made with okra(lady's finger) or thondekai.


1 Raw Banana
1 cup Grated Coconut
1 tbsp Coriander seeds
1 tbsp Jeera seeds
2 tsp Mustard seeds
1 cup Curd
A pinch of haldi
2-3 Green Chillies
3-4 Curry leaves
1 tsp Oil
A pinch of hing
salt as per taste


  1. Peel and chop raw bananas into 1" cubes. Boil in salt water until the raw banana is completely cooked.

  2. Grind coconut, Jeera, coriander seeds, green chillies and 1 tsp mustard seeds into a smooth paste.

  3. Add the paste to the cooked raw banana pieces and boil well.

  4. Remove from stove; Add salt, curds and mix well.

  5. For seasoning, heat oil in a wok. add mustard seeds.

  6. Add curry leaves and hing after the seeds splutter.

  7. Serve hot with rice and enjoi!

Thursday, April 5, 2007

Spicy Potato Wedges

Its been cold all day and I was very tempted to make something yummy and spicy.... the first thing that came to my mind was Potato Wedges. But, have you realized that most of the tempting and delicious recipes are always high on fat and calories? I am usually a little conscious about my calorie intake, but today I decided to let go of it and just enjoy this simple yet amazing recipe :-). Enjoi!


1 Potato, medium sliced
2 tsp Chaat masala
1/2 tsp Chilli powder
1 tsp Lemon Juice
salt as per taste
oil for deep fry


  1. Mix chaat masala and chilli powder and keep aside.

  2. Wash, peel and cut potatoes into medium sized wedges.

  3. Heat oil in a kadai and deep fry the wedges until they turn golden-brown in colour.

  4. Remove from oil and place on paper napkins so that the excess oil is absorbed.

  5. You can even bake the wedges in the conventional oven instead of deep frying, if you want to cut down on calories.

  6. Roll the wedges in the masala mixture, toss well and sprinkle lime juice on it.

  7. Serve hot with tomato ketchup. Hope you like it!

Masala Akki Rotti

Akki Rotti is a karnataka speciality dish. It is usually made for breakfast and can be made in different ways. Here's the one that I follow. Its fast, simple and really delicious!!! The ingredients are just the basic stuff which you would usually have at home anytime. So, try it out and let me know how you like it!


1 cup Rice flour
1/2 cup Finely chopped onions
1/4 cup Grated Carrots
2 tsp Jeera seeds
1 Green chilli chopped
2-3strands Chopped Cilantro
2-3 tsp oil/ghee
salt as per taste


  1. Mix all the above ingredients except oil in a mixing bowl. Add enough water and make a batter out of it. The batter should be a little more thicker than the dosa/idli batter.

  2. Grease the tawa completely with a few drops of oil. Take a handful of the above batter and spread it on the tawa with your hands.

  3. Place the tawa on stove; Cook covered on medium heat.

  4. After about 1/2 - 1 min, pour some oil/ghee and cook covered for another 2-3 mins.

  5. Remove from heat and serve hot with butter and green chutney or with any other sabzi of your choice.

Wednesday, April 4, 2007

Capsicum Masala

Capsicum Masala is one thing that I wanted to try since a long time..... I had come across quite a few recipes but none of them seemed very impressive to me. I finally decided to ask mom and stick to her traditional recipe and it worked!! Here it goes....


1 Onion chopped into thin strips
1 Small Tomato, halved
1 Small potato
1 Large Capsicum chopped into 1" pieces
1tsp Jeera
1tsp Ginger/Ginger-garlic paste
2" Cinnamon stick
3-4 Cloves
1tsp Soy Sauce(optional)
1tsp Tomato ketchup(optional)
1tsp Garam masala
1tsp Chilli powder
2tbsp Oil
salt as per taste


  1. Take 1tsp oil in a kadai and fry the sliced onions for a minute.

  2. Blend the above onions, tomato, ginger paste, cinnamon and cloves into a smooth paste using a blender.

  3. Meanwhile wash, peel and chop potatoes into 1" cubes. Boil them on stove with salt and water until they are cooked.

  4. Take the remaining oil in the kadai and add jeera.

  5. Add the capsicum pieces after the jeera seeds splutter. Add very little water; cover and cook until Capsicum pieces change colour and become tender.

  6. To this add the onion-tomato paste, soy sauce-tomato ketchup and the cooked potatoes.

  7. Add garam masala ,chilli powder and salt. Garam masala would already have some spicy conent in it;So, add only little chili powder initially and you can add more later, as per your tatse. Add water if required and boil for 2-3 mins.

  8. Garnish with chopped cilantro and serve hot with puris/rotis or even rice. Enjoi!!

Tuesday, April 3, 2007


Here's another dish for breakfast which is basically from Andhra. Pesarattu is very rich in proteins and fibre content. Since it is nutritious and healthy, my mom used to make it quite often. And now, I am following her footsteps...:-) Hope you like it too!


1 cup Green moong (soaked in water overnight)
1-2 Green chillis
1 tbsp Rice flour
1 tsp Jeera
A pinch Hing
2" Ginger
2 tsp Oil
salt as per taste

  1. Grind all the ingredients except oil in a blender. The batter should be as thick as any other dosa batter. Add enough water to get the required consistency.

  2. Heat the non-stick tawa on the stove on medium heat.

  3. Once the tawa is hot, reduce the heat and spread the batter on the tawa like any other dosa.

  4. Pour a little oil and cook covered until done. Cook pesarattu on both sides.

  5. Once done, remove from tawa and serve hot with butter and coconut chutney.

Tip: Adding 1-2 tsp of rice flour to the batter would make it easy for you to remove the pesarattu from tawa after cooking.

Monday, April 2, 2007

Vermicelli Upma

Both, my husband Naveen and me are not any staunch lovers of breakfast cereals. So, I am always in search of breakfast recipes that are healthy and can also be made in very little time. Here's one such recipe that I learnt from my mom. Its fast and easy to make too. Enjoi!


1 cup Vermicelli
1 small Onion finely chopped
1/4cup Carrot chopped into very small cubes
1/4cup Green Peas
4-5 Curry leaves
3strands Cilantro(coriander leaves)
1/2 tsp haldi
1 tsp mustard seeds
1-2 green chillis chopped
1 tsp cashew/chana dhal mixture
1 tsp sugar
2-3 tsp oil
1 tsp lime juice
salt as per taste


1. Heat kadai on the stove and dry roast the vermicelli until the vermicelli turns light brown in colour. saute frequently. keep aside.
Note: Roasted vermicelli that is readily available in the market can also be used and in that case, step 1 can be ignored.

2. Heat oil in Kadai and add mustard seeds. After the mustard seeds splutter add haldi, green chillis, curry leaves and the cashew/chana dal mixture

3. Add the chopped onions and fry till they are transparent.About 3-4 mins

4. When the onions are almost done, add the peas and carrots mixture. fry for 1-2 mins, sauting frequently.

5. Add 1.5 cups of water to the above mixture and let it boil until the peas and carrots are cooked. Add salt and sugar to the boiling mixture as per taste.

6. Add vermicelli and let it cook for another 2 mins until the water evaporates.

7. Remove front stove, add lime juice and mix well. Garnish with chopped cilantro and serve hot!