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 25, 2008

Heerekayi Bajji/ Sambandha (Chinese Okra chutney)


Did you expect to see some kinda pakoras or deep fried savories here, when you heard the name "Bajji"??!?! :) Sorry to have disappointed you, but this Bajji is more like a chutney or a thick coconut based curry that is served as a side dish with hot steamed rice, dosas, idlis or even rotis.

This traditional Brahmin dish is called "Bajji" in the Mysore-Bangalore and Sirsi-Sagar regions of Karnataka and "Sambandha ( or Sammandha)" is what it is known as, in the Mangalore-Udupi regions!! The speciality of this kind of chutney is that it can be re-heated and boiled without much of a change in its taste.

While I have used Chinese Okra ( Heerekai, in Kannada) here, you could also use methi leaves, snake gourd, beetroot, carrots etc.


1 cup Chinese Okra/Heerekayi, chopped into 1" chunks

2 tsp Til/Ellu/Sesame seeds (I use the white ones)

1/2 cup Grated coconut, fresh/frozen

4-5 Dry Red Chilies, low spiced

1 tsp Urad Dal (Optional)

1/4 tsp Tamarind paste

1/2 tsp Jaggery

2 tsp Oil

1/2 tsp Mustard seeds

3-4 Curry leaves

A pinch of Hing

Salt as per taste


  1. Cook the Veggie chunks with some salt and water until done.
  2. Dry roast the sesame seeds, red chilies and the urad dal until they turn golden brown in color.
  3. Grind the roasted masalas with coconut, tamarind, salt and jaggery to a smooth paste; Add the cooked veggie and pulse a couple of times until well blended.
  4. Temper with mustard seeds, hing and curry leaves; Serve with steamed rice (and a spoon of ghee or coconut oil), dosas, idlis, or even rotis.

Prep Time: About 15-20 mins;

Serves: About 2 people;


  • Instead of adding tamarind, you could add some beaten yogurt, for the tanginess, and make a gravy out of the dish; Serve with hot steamed rice.
  • You could also use green chilies instead of dry red chilies to get a slightly different flavor and color.

Wednesday, November 19, 2008

"Kashi Halwa for Deepavali!" Well, now for Thanksgiving maybe.... :)

As most of you would have guessed, this post was meant to be for Deepavali!! It has been lying in my drafts folder for almost a month now.... But it somehow didn't make it to my page before Deepavali :(

P.S: The delay had nothing to do with me being lazy and not getting a picture of the dish, before relishing it right out of the cooking pan!! :D :P :)

Had this post made it on time, here's what I would have said.....

"A Very Happy Deepavali to all Mane Adige readers!!!! Here's hoping that the festival of lights brings your way, bright sparkles of contentment, that stay with you today and in the days to come!

As you all know, the speciality of Deepavali festival (apart from the fireworks, of course :)...) is the multiple varieties of sweetmeats prepared in every household. Unlike other festivals, where the main focus is on worshiping God, Deepavali is a people oriented festival. It is the time for enjoyment.... It is the time when people forget enmity and join hands, back in friendship!".

But now, I'd just say, Hope you all had a wonderful Deepavali!!! :)

Kashi Halwa is an authentic Karnataka speciality sweet dish that is made with Ash Gourd (Also known as Winter melon in English and called Boodkumbalakai/ Kumbalakai in Kannada). Kashi Halwa is usually made during special occasions like weddings and festivals. How did the dish get its name?!?? I am clueless!!! Any info regarding the name would be much appreciated!! :D

There are two ways of making this Halwa

  • Cook the winter melon with milk, just like how we make Carrot Halwa
  • Cook the winter melon without adding any milk - This is the version I have for you today.

While both the versions are famous, I personally prefer the one with no milk. You could go ahead and choose whichever suits you best!! Happy Thanksgiving!!!! :)


2 - 2 1/2 cups Grated Winter melon/Ash gourd/ Boodkumbalakai

1.5 cups Sugar

4-5 strands of Saffron

1/2 tsp Elaichi/Cardamom powder

1 tbsp Raisins/Cashew mixture

2+2 tsp Ghee/Clarified butter


  1. Drain out excess water from the winter melon; Heat 2 tsp ghee in a pan and roast the grated winter melon until it is coated well with ghee.
  2. Pressure cook the grated winter melon for 1-2 whistles, or until cooked completely.
  3. Transfer the contents to the pan and cook on medium heat until all the excess water evaporates; Saute regularly.
  4. Once the quantity is reduced to three fourth's, add sugar and mix well;
  5. Cook further, until all the moisture evaporates and the winter melon comes out as a single lump; It usually takes about 40-50 mins; Saute frequently towards the end.
  6. Add elaichi, saffron and mix well.
  7. Roast raisins and cashews in ghee and add to the halwa. Serve hot and enjoi!

Prep Time: About 90 minutes;

Serves: About 1-2 people;

Off this goes to Aparna for her Blog Anniversary Event celebrations... Congratulations, Aparna and thanx so much for hosting!! :)

I am also sending this across to Mythreyee of Paajaka Recipes for the Sweet series- Halwa/Katli/Burfee/Peda Event that she is hosting. Thanx so much, Mythreyee!!

Tuesday, November 11, 2008

Menasina Saaru/ Black Pepper Rasam


Our friends and we were having a get-together, few days back... It was a great one with a lot of people, both known and not-so-known. Everyone seemed busy, catching up with one another and making new friends. In-between all the chattering, we could hear "acccchhhhoooo...."s  and "uhhhu... uhhhu"s  at regular intervals from every corner of the room :D. That's when I realized that the cold and flu season is here!!!! We come home after the get-together, and Naveen goes "acccchhhhoooo......" :D. Time for some home remedy, I thought!

Black Pepper is considered to have many medicinal values and is one of the best home remedies for cold and congestion. There are different versions of black pepper rasams. The one that I have for you today is the Bangalore-Mysore version of it. I wouldn't say that this rasam tastes great.... but it is not bad either! Medicines usually don't taste good, remember?!?!?? :) Anyway, here's the recipe... Take good care of yourselves and have a safe winter, people!!


1 tsp Urad Dal

1/2 - 3/4 tsp Black Pepper

1/2 cup Grated coconut, fresh/frozen

1/2 tsp Jaggery/sugar

1-2 tsp Ghee

1/2 tsp Mustard seeds

3-4 Curry leaves

A generous pinch of Hing

Salt as per taste


  1. Heat a kadai and dry roast the urad dal and black pepper for a minute, or until the dal starts turning lightly golden; Make sure not to burn the dal.
  2. Powder the roasted dal-pepper mixture in a blender; Do not add any water while powdering.
  3. Add coconut to the masala powder and grind to a smooth paste; Add water as required.
  4. Dilute the masala paste with enough water to get the desired consistency.
  5. Add jaggery, salt and boil well on stove top for a couple of minutes.
  6. Temper with mustard seeds, curry leaves and hing; Serve hot with steamed rice.

Tip: This rasam can also be had as is, like a soup!

Prep Time: About 15-20 mins;

Serves: About 2 people;