Continue Reading »


Neer dosai is a Karnataka special, usually served with a vegetable gravy spiced with green chili and coconut. Neer dosai can be good to carry as lunch as it retains its softness and doesn’t become dry.The texture is like a tissue paper.

Ingredients for Neer Dosai:

  1. Raw rice – 2 cups
  2. Coconut (Grated) – ¾ cup
  3. Salt to taste


  • Wash and soak the rice for 3 hours or overnight.
  • Grind the rice and coconut to a very fine batter. Add salt and 4 cups water.
  • The batter should be of butter milk consistency.
  • Heat a tawa with rim on a medium flame. It should not be too hot. *Hold the tawa in your left hand and spread the batter on to the tawa with a cup or deep ladle.
  • Now place the tawa back on the stove and keep the flame high. Turn the dosa after two minutes. Cook both sides and place the dosa on to a plate.
  • Continue with the rest of the batter in the same way. Always stir the batter before pouring on to the tawa.

*Preparing this dosa is tricky and one can learn by practice only.



Capsicum chutney


  1. Yellow red and green coloured capsicum – 1 cup (roughly chopped)
  2. Urad dal – 2 teaspoons
  3. Channa dal – 2 teaspoons
  4. Coriander seeds – 2 teaspoons
  5. Mustard seeds – 1 teaspoon
  6. Red chili – 2
  7. Green chili                 – 1
  8. Curry leaves – 6 leaves
  9. Perungayam – a small piece
  10. Til oil – 1 table spoon
  11. Tamarind – 2inch piece
  12. Salt to taste.


  • Heat oil and fry coriander seeds, urad dal, channa dal, perungayam, mustard seed and red chilies till golden.
  • Add the chopped capsicum, green chili, tamarind and curry leaves and sauté on a medium flame. Cover and cook on low flame till the capsicum is soft.
  • Allow to cool. Add salt and grind to a paste. You can serve this chutney with any tiffin or serve with rice.

Angaya Podi

Angayapodi is a powder made with sundakkai vathal and vepampoo. It has medicinal value and is good to eat with rice once in a week. It is helpful in preventing stomach ailments. This podi is always in stock in most Brahmin households in Tamizh Nadu. The measurements and recipe are authentic as it was given by my mother.



  1. 1.Sundaikai vethal   – 1 cup
  2. Vepampoo – 1 cup
  3. Kadugu – 1 tablespoon
  4. Venthayam – 1 tablespoon
  5. Milagu – 1&1/2 tablespoons
  6. Jeeragam – 1 table spoon
  7. Kothamalli vidai – 2 table spoons
  8. Perungayam – small piece
  9. Sukku – small piece
  10. Milagai vethal – 4
  11. Karivepilai – 12 leaves
  12. Ulutham paruppu – 1 tablespoon
  13. Kadalai paruppu – 1 table spoon
  14. thuvaram paruppu – 1 table spoon
  15. 15 Salt to taste


  1. Dry roast Vepampoo separately till it browns. Roast sundaikkai till it is almost black.
  2. Roast the dals together. Roast remaining ingredients together.
  3. Allow to cool. Add salt and grind to a fine powder. Store in airtight container.
  4. Serve with hot rice and ghee.

Almond Kulfi


Kulfi is Indian Ice cream. You can set this in Ice tups, Kulfi molds or just trays.


  1. Milk – 1 liter
  2. Fresh cream – 200 ml
  3. Almonds – ½ cup
  4. Cardamom – 2
  5. Sugar – 150 grams*


  • Boil the milk in a heavy bottomed container for around half an hour, stirring continuously. The milk should be reduced to a thick consistency. Stirring helps maintain a smooth texture. Allow the thickened milk to cool.
  • Powder the cardamom, sugar and almond. Mix cream, thickened milk and powdered ingredients.
  • Spoon this mixture into kulfi molds or ice tups. And set to freeze for 6 hours.
  • To serve dip the molds into Luke warm water for half a minute and remove from mold.

*You can increase or decrease sugar to suit your taste.

Image may contain: food and indoorNo automatic alt text available.No automatic alt text available.





Spring roll is nothing but Samosas made in shape of rolls.


For the outer cover:

  1. Maida – 1 cup
  2. Cold butter – 1 table spoon
  3. Salt to taste
  4. Ice cold water

For the filling

(You can include peas beans carrots cabbage cauliflower bell peppers etc.)

  1. Assortment of vegetables cut into desired shape – 2 cups
  2. Ghee – 2 teaspoons
  3. Finely chopped green chili, coriander and ginger – 1 teaspoon.
  4. Salt to taste
  5. Diced paneer – 1 table spoon.
  6. Garam masala – ½ teaspoon (Optional)
  7. Butter for brushing – 2 teaspoons


  • Mix Maida with salt and cold butter. Rub well and add ice cold water and knead to a tight dough. Leave in the fridge for an hour.
  • Heat ghee in a kadai and stir fry the vegetables adding salt, diced paneer, chopped green and garam masala. Let the vegetables be crunchy and not fully cooked. Allow to cool.
  • Take out the dough from the fridge and divide into one inch balls. Roll into thin rounds.
  • Place the filling at one end and roll as shown in the picture. Seal the roll using little water.
  • These rolls can be baked or deep fried or shallow fried.
  • Place the rolls on a greased oven proof plate, brush with butter and Bake for 10 minutes at 230 degrees centigrade in convection mode.
  • Serve hot with tomato chutney.



Steamed preparations are very good for health. Least amount of oil is used. This dish is ideal for breakfast. My mother used to say upma kozhukattai is an Iyer dish and Iyengars always prepared Pidi Kozhukattai. I don’t prepare this dish very often as it is not a favorite for my hubby. Today I prepared this dish to post in TGP.

Ingredients for Upma Kozhkattai:

1. Rice       – 1 cup

2. Water     – 2 cups

3. Salt        – 1 level teaspoon

4. Til oil      – 1 teaspoon

For seasoning :

1. Til oil      – 2 teaspoons

2. Mustard seeds   – 1 teaspoon

3. Urad dal             – 1 teaspoon

4. Channa dal        – 1 teasoon

5. Perungayam      – 1/4 teaspoon

6. Green chilli         – 2 no ( finely chopped)

7. curry leaves       – 5 leaves (finely chopped)

8. Grated coconut – 1 table spoon.

Method :

1. Wash and drain rice and leave for 1/2 hour . Grind this in a mixie for just 2 minutes to a coarse powder like ravai.

2. Boil the water in a heavy bottomed vessel and add 1 teaspoon oil. Slowly add the rice ravai and salt into boiling water and mix to a smooth ball. Take off the stove. Cover to avoid drying.

3. Heat 2 teaspoons oil in a kadai and add mustard seeds. once mustard seeds crackle add the dals and fry till golden. To this add finely Perungaya podi, chopped green chilies,  curry leaves and grated coconut. Add the seasoning to the rice mixture and mix well.

4. Grease your palms with water and  shape into small balls, and steam in  a idli plate for about 5 minutes. Upma Kozhukattai should be served hot with coconut chutney or Tomato chutney.

Tips: Adding seasoning to rice mixture just before steaming will help dals to retain some crispness. Coconut can also be cut into small pieces instead of grating.

Iyengars prepare this Kozhukattai without seasoning and adding only grated coconut.  A small piece of jaggery is stuffed at the center of Pidi Kozhukattai.

Akki rotti or rice flour rotti and Ragi rotti are very popular and heatlhy breakfast dishes in Karnataka. The preparation method is the same for both. Very time consuming so prepare on a Sunday morning till you perfect it.  I prepared these for breakfast today.

I have served with coconut chutney and peas paneer gravy to a get a balanced meal.


  1. Rice flour/ Ragi flour – 2 cups
  2. Water – 3 cups
  3. Coconut oil – 1 teaspoon
  4. Chopped onion   – 3 table spoon (optional)
  5. Grated coconut   – 3 tablespoon (optional)
  6. Green chili  – 2 finely chopped
  7. Coriander leaves – 2 teaspoons finely chopped
  8. Curry leaves – 2 teaspoons finely chopped
  9. Ginger – 1 teaspoon finely chopped
  10. Salt        – 1 teaspoon
  11. Perungayam   – ½ teaspoon
  12. Banana leaf –  4 to 5 (10 inch square pieces)


  • In a heavy bottomed pan bring 3 cups water to boil. Lower the flame. Add salt and ½ teaspoon oil and slowly fold in the flour. Mix well to a smooth ball and take off the stove. Cover and leave to cool.
  • Once the dough is cool add chopped onion, grated coconut, chopped coriander, curry leaves, ginger, green chili and Perungayam. Mix well and divide into orange sized balls.
  • Wash and wipe the banana leaf and grease with a little coconut oil and spread the dough into 3 mm thin rounds.
  • Heat tawa on high flame and invert the prepared roti along with the banana leaf. Remove the leaf carefully.

Cook the rotti on a medium flame on both sides till brown dots appear. Serve hot with coconut chutney and any gravy of your choice.


Image may contain: food

Coconut chutney:


  1. Grated coconut – 1 cup
  2. Green chili – 2
  3. Curry leaves       – 5 leaves
  4. Goose berry – 1 (seeded)
  5. Channa dal – 1 table spoon
  6. Perungayam – a small piece
  7. Red chili – 2
  8. Til oil – 1 teaspoon
  9. Salt – ½ teaspoon

For seasoning:

  1. Til oil – 1 teaspoon
  2. Mustards seeds  – 1 teaspoon
  3. Urad dal             – 1 teaspoon


  • Heat 1 teaspoon oil and fry channa dal perungayam and red chili  till golden brown.
  • Add all other ingredients and grind to a paste adding till water.
  • Season with mustard and urad dal fried in 1 teaspoon oil.

Paneer and peas in Tomato gravy.


  1. Tomato – 3 cut into chunks and pureed
  2. Peas – 1 cup
  3. Paneer – ½ cup (cubed)
  4. Ghee – 2 teaspoons
  5. Coriander powder – 1 teaspoon
  6. Cumin powder – ½ teaspoon
  7. Kasuri methi – 1 table spoon
  8. Garam masala powder – ½ teaspoon
  9. Thick curd (beaten) – 1 tablespoon
  10. Turmeric powder -1/2 teaspoon
  11. Perungayam                – ¼ teaspoon
  12. Salt – ¾ teaspoon


  • Cut tomatoes into big chunks sauté for a few minutes and grind to a puree. You can also leave the tomatoes in hot water and remove skin and grind to a puree.
  • Heat ghee in a kadai add peas and paneer and sauté on low flame. Add turmeric powder and perungayam.
  • Add the tomato puree, salt and ½ cup water cover and cook for 5 minutes on a low flame.
  • Add all other ingredients and mix well. Cover and cook for 5 more minutes on low flame.

This gravy is a low  fat version of Paneer mutter. Can be served with Chapathis and ghee rice as well.Image may contain: food and indoor