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.

Wednesday, January 20, 2010



A  North Karnataka recipe for you guys this time!! My aunt lives in Haveri. The cook at her home had earlier worked at a north Karnataka speciality restaurant, I suppose. So, my aunt's family gets to savour some of the traditional north Karnataka dishes, and I get to collect recipes from her cook and try them out in my kitchen :)

When I got hold of this recipe from her, I wasn't too impressed initially..... "Kadle hittu palya na?? thooo...." I thought! But I was so wrong. It tasted so different and refreshing! It was very different from the usual South Indian  style palya's, but I relished it thoroughly! If you are the kind that prefers dry sabjis,  this one is definitely worth a try. Here is how to make it....


1 cup Besan/Kadle Hittu/Chickpea flour

1 Onion, medium sized

1-2 tbsp Water

1 tsp Chili powder

1/2 tsp Haldi/Turmeric powder

1/2 tsp Jeera powder

1/2 tsp Sugar (optional)

1 tsp Lime juice

1 tbsp Cooking Oil

1/2 tsp Mustard seeds

1 strand Curry leaves

2-3 strands Cilantro, finely chopped

1 tbsp Grated Coconut (optional)

Salt as per taste


  1. Peel and finely chop the onion; Keep aside.
  2. Heat oil in a pan; Temper with mustard seeds and curry leaves.
  3. Add the chopped onions and fry until they turn lightly brown; saute regularly.
  4. Add haldi, chili powder, Jeera powder, salt, sugar and mix well; Cook for a minute.
  5. Add besan to it and roast until you smell the fresh aroma of roasted besan (about 1 min).
  6. Add water little by little until the mixture forms a single dumpling ; Saute continuously to make sure no lumps are formed;Cook covered for about a minute or two - saute regularly.
  7. Remove from stove; Add grated coconut, chopped cilantro, lime juice and mix well.
  8. Serve hot with rotis/chapatis and relish!

Prep Time: About 15-20 minutes;

Serves: 2 people;

Wednesday, January 13, 2010

Ellu Bella


Sankranti wishes to all Mane Adige readers!! Sankranti, as you all know, is the festival of harvest.In Bangalore-Mysore regions of Karnataka, this festival is celebrated by exchanging "Ellu-Bella" with family and friends. Young girls get dressed and go house hopping for Ellu-Bella, sugar cane and other goodies. For more information on the festival, check out Wiki . Will head straight to the recipe now...


1 cup Copra/Kobri/Dry coconut, with its skin peeled and chopped into very fine and uniform pieces

1 cup Hurigadale/Chana Dhalia/ Putaani

1 cup Peanuts, dry roasted and skin peeled off

1 Cup Finely and uniformly chopped Jaggery

Quarter to half cup Sesame seeds/Til/Ellu (White Til)


  1. Dry roast the sesame seeds until they turn golden brown in color; Keep aside.
  2. Halve the roasted  peanuts and keep aside; Note: Make sure not to burn the peanuts while roasting them; Ellu bella looks good when the peanuts are lightly golden in color. Peeling off the skin is a lot easier after roasting the peanuts.
  3. Mix all the ingredients together; Store in air tight containers and relish.