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.

Tuesday, November 27, 2007

Maddur Vade

Well, I am not going to go into the details of how Maddur Vada (Vade) got its name and that its actually a place near Mysore :)..... I googled for Maddur Vada and found that there are a whole lot of blogs and websites giving the recipe and the background information! So, I'll directly head to my version of the recipe. I'd like to tell you all that I actually intended to make Nippattu.... But when I was midway through mixing the ingredients, I changed my mind and decided to make Maddur vade. So, you might see a few pieces of peanuts on my Maddur Vade ( We usually dont add peanuts to Maddur Vade)... I hope you understand :D


1 cup Rice flour

1/2 cup Maida/All purpose flour

1/2 cup Fine Rava/semolina

1 Onion, medium sized- finely chopped

1 tsp Red chilli powder

1 tsp Jeera

2 tsp Hot oil

1-2 strands Curry leaves, chopped

A generous pinch of hing

Salt as per taste

Oil for deep frying


  1. Mix all the ingredients together in a mixing bowl to form a dough; Add water little by little while mixing ( Lesser the water you add, crispier the vadas)....
  2. Pull out lemon sized balls from the dough and make round patties with the help of your hands.
  3. Heat oil in a pan and deep fry the patties until they turn golden brown in color.
  4. Remove from oil and drain on paper towel; Serve hot with green/coconut chutney and enjoi!

Thursday, November 22, 2007

Rava Rotti

Happy Thanxgiving to all of you out there!!!

I have for you a breakfast recipe today. Except for some of the ingredients, Rava rotti is very similar to the Masala Akki Rotti recipe that I had posted previously.... I like this recipe better, mainly because it takes very little oil and its very easy to make. So, here goes the recipe.. enjoi!


1 cup Rava/Semolina
1/4 cup Curds
1/2 Onion, chopped thinly
2-3 tbsp Grated Coconut, fresh/frozen (optional)
2-3 tbsp Grated Carrots (optional)
2-3 strands Cilantro
1.5 tsp Jeera
1-2 Green chillies,chopped
Salt as per taste
1-2 tsp Oil


  1. Mix all the ingredients except oil in a mixing bowl. The batter should be thicker than the usual dosa batter.
  2. Take a non-stick tava and grease it with a few drops of oil.
  3. Pour a handful of the batter on the pan and spread it into a circle with the help of you hands.
  4. Cook on stove with medium heat. Cook on both sides.
  5. Remove from tava and serve hot with coconut chutney or any other side dish of your choice.

Note: To make the next rotti, hold the backside of the tava under cold running water for a few seconds or until it cools down. Proceed with making the next rotti.

Saturday, November 17, 2007

Kottambari Jeerige Saaru / Coriander Jeera Rasam and a MEME

Seema, from Everyday cooking recipes from my kitchen..... has tagged me for the Fantastic Four MEME. Thanx Seema for tagging me! :). So, here goes....

Four places i've lived:

  • Mangalore, India
  • Bangalore, India
  • Salisbury, NC
  • Chicago, IL

Four jobs i've had:

  • Tried my hand at a Callcenter for about a week after college.
  • Was into IT for the next couple of years.
  • Been trying my hand at cooking and home making since then :)
  • Still looking for the fourth job :)

Four Favourite places i've holidayed:

  • Las Vegas
  • Myrtle Beach
  • Darjeeling
  • Kerala

Four Favourite foods:

  • Bisibele Bhaat with raita :)
  • Gobi and Baby corn Manchurian
  • Pani Puri
  • Veg Pad thai

Four Places i'd rather be:

  • Can't think of four places, but I love being at home among family. Home sweet home!!!! :)

The Meme brought back sweet old memories to me..... All those lovely vacations that I had in the past... The friends I made during these years..... It all made me feel really good!!! Thanx Seema :). I'd like to tag Sagari from indian recipes,indian cooking ,indian food,home cooking for the Fantastic Four MEME. Play along whenever you find time , Sagari! :)

Coming to the recipe..... A friend of mine had pinged me about 6 months back, asking for the recipe of "Coriander Rasam". I had never heard of that rasam before... I asked my mom and MIL about it and they didn't seem to know it either. So, I left it at that and I completely forgot about it. When I went to India this time, one of my aunts was talking about this rasam and it immediately caught my attention. I collected the recipe from her and tried it after I got back to my kitchen. It tasted so very good that I made it continuously for the next 2 days!!!! This now, comes right on top of our comfort foods list.... So, here's the recipe:


1.5 tsp Coriander seeds

1.5 tsp Jeera seeds

2 tbsp Grated coconut, fresh/frozen

2-3 Dry red chillies, low spiced

2-3 strands Cilantro

1/4 tsp Tamarind paste

1/2 tsp Jaggery

1 tsp Ghee/Clarified butter

1/2 tsp Mustard seeds

A pinch of hing

3-4 Curry leaves

Salt as per taste


  1. Grind together coconut, coriander seeds, jeera, cilantro and red chillies with some water.
  2. Add about 2-3 cups of water and dilute the masala.
  3. Bring to boil on stove. Add tamarind paste, jaggery and boil for another 4-5 mins.
  4. Temper with mustard seeds, hing and curry leaves. Note: Any veg oil can be used for tempering. However, using ghee for tempering in rasams adds to the taste and flavor.
  5. Serve hot with rice and enjoi! It tastes great even as a soup.... You can try that too!

Wednesday, November 14, 2007

Kharjura Payasa / Dates Kheer

Like I said in my previous post, Diwali ws comparitively dull for us this time. We were missing home and family a lot... Naveen wasn't keeping all that well..... Inorder to get ourselves out of that mood, I decided to make something that I had never tried before. I decided to go make Kharjura payasa as both of us love dates!!! And as you all know dates have a high nutritional value. And the best part is that you need to add very little external sweetener as the dates are already sweet!! So, here goes the delicious, yet healthy diwali recipe....Couldn't have asked for more!! :). This will be my entry for AFAM-Dates event hosted by Chandrika of Akshayapatra. Thanx Chandrika for hosting!! :)


1 cup Dates, deseeded and chopped into small pieces
1-2 tbsp Jaggery, powdered
1 tsp Elaichi/Cardamom, powdered
3-4 tbsp Cashews
2 cups Thin coconut milk, fresh or canned
1/2 cup Whole milk (optional)

  1. Keep aside few pieces of dates for garnishing and grind the rest to a smooth paste along with half the coconut milk.
  2. Empty the paste into a heavy bottemed pan and bring to boil on the stove. Add the remaining coconut milk, jaggery, elaichi and boil well. If the mixture is too thick, add milk and boil for some more time. Adjust the sweetness according to your taste.
  3. Remove from stove; garnish with the remaining date pieces and serve hot.

Friday, November 9, 2007

Kodubale / Kodbale

Hey there! Hope everyone's having a dhamakedaar diwali out there!! Things have been going good at my end... But I miss being back in India among friends and family. As a kid, it was my responsibility to light up the whole house with diyas. I would then burst crackers with dad till late in the night! By then, mom would make us a fine dinner with all our favorite dishes. Kodubale was always a part of our dinner as it was both mine and my dad's favorite!
So this time, I decided to make kodubale for deepavali. My kodubale turned out really good and everyone seemed to have liked it!! But mom's are still the best!!! :)
This will go in as my entry for JFS:Diwali event hosted by Vee of Past,Present and Me


1 cup Rice flour
1/2 cup Grated coconut, fresh/frozen
1/4 cup Hurigadale/Putaani/Chana Dhalia, powdered
1-2 tsp Jeera
2 tsp Chilli powder,medium spiced
2 tsp Oil
1/4 tsp Mustard seeds
A pinch of hing
Salt as per taste
Oil for deep frying


  1. Grind coconut in a blender without adding water to make it a fine powder.
  2. Mix all the ingredients together in a mixing bowl; Heat 2 tsp oil and add to the mixture.
  3. Add very little water and make a dough out of the mixture; Knead well.
  4. Pull out small balls from the dough and roll them into strands of desired size with your hands. Moist your hands and join one end to the other to form a circle.
  5. Heat oil in a kadai/wok. Drop the kodubales into the oil and fry on low-medium heat. They are down when they turn golden-brown in color. It usually takes about 8-10 mins.
  6. Remove from oil and drain on paper towels. Store in air-tight containers after they cool down. Enjoi!

Tuesday, November 6, 2007

Hurali Saaru / Horse Gram Curry

Hurali saaru has been one of my favourite dishes since I was a kid. Hurali saaru has a tinge of onion flavour in it, which makes it different from the rest of the rasams/sambhars!!!

I haven't got enough time to go shopping for veggies this week and my pantry has nothing but a couple of onions and potatoes. Thats when I got reminded of hurali saaru!! I got the recipe from my mom and made it yesterday. It turned out a little spicy, but the overall taste was very good!!! Hope you like it too!


1 cup Hurali/ Horse gram, soaked overnight
2-3 tsp Coriander seeds
1/2-1 tsp Jeera
1/2 tsp Black pepper
2-3 Dry red chillies, low spiced
A pinch of hing
3-4 tbsp Grated coconut, Fresh or frozen
1 Onion,small to medium sized
1 tsp Jaggery/sugar
1/4 tsp Tamarind paste
1 tsp Mustard seeds
1-2 tsp Ghee/Clarified butter
1-2 strands Curry leaves
Salt as per taste


  1. Dry roast coriander seeds, jeera, black pepper, red chillies and hing until you smell the fresh masala.
  2. Powder them in a blender without adding any water. To this, add the grated coconut, onion and grind it to a smooth paste using water if required; Keep aside
  3. Pressure cook the saoked 'hurali' with some water. Hurali/horse gram takes a little longer to cook.... So, you might have to cook it for a couple of whistles more than usual.
  4. Add the masala from step 2, to the cooked hurali and boil well. Add water to get the required consistency.
  5. Add tamarind paste, jaggery and salt;Boil further. Adjust the taste according to your wish.
  6. Temper with mustard seeds and curry leaves; Serve hot with rice and enjoi!!!

Here's wishing all you fellow bloggers and readers and very Happy and Prosperous Deepavali!!!!May you be bestowed with all the happiness and health, this festive season..... The "Soft toy" junta at my home join me in wishing you all a very happy festival!!!! :)

Thursday, November 1, 2007

Mysore / Mysoor Pak

Hey people!!! Hope you all are doing good..... I'm finally back from my 4 month long vacation!!!! I had a wonderful time back in India and I am back feeling very refreshed. We've moved to Chicago this time and I've been busy setting up our new house, cleaning, getting the telephone/inet connection, getting back in touch with friends and so on..... Blogging was one thing I really missed in the past few months. Will blog regularly from now on, I promise!! :)

I have for you another Karnataka speciality recipe..... Mysore Pak ((pronounced as "Mysoor Paak") .... My mother makes lovely Mysore Pak and so I asked her to make them for me this time. So, this recipe is actually her's :). Its a fast and easy recipe, but a little tricky. Taking the mixture out from fire is what you need to be careful about. If you get this right, your Mysore Pak is sure to come out soft. Here's the recipe....


1 cup Kadle Hittu/Besan
2 cups Sugar
2 cups Ghee/Clarified butter
1 tsp Elaichi, powdered


  1. Dry roast the besan a little (until it is warm) and keep aside.
  2. Grease a plate with ghee/butter and keep aside.
  3. Add about 1 cup of water to the sugar and boil well until all the sugar dissolves.
  4. Add half a cup ghee to the sugar syrup and boil further for another 2-3 mins.
  5. To this, add the roasted besan and saute well until all the lumps disappear.
  6. Add another half cup of gheeand elaichi; Saute further for another 2-3 mins. Repeat until all the ghee is added. It is done when you see honey comb like froth on the surface of the dumpling. Note: Make sure you cook on low flame and saute continuously.
  7. Remove the besan from stove and spread on the greased plate; Let it cool down.
  8. Cut into desired pieces and store for as long as 2-3 weeks!