Posts Tagged ‘microwave’

This nutritious oil free holige or poli is my 2nd entry for RCI Karnataka hosted by Asha of Foodie’s Hope.


I learnt this from a dear friend Nirmala Mallinath. Thanks Nirmala!

Groundnut poli


For the filling

  • Groundnut – 1 cup
  • Sesame seeds or til – 1 table spoon
  • Jaggery – 3/4 cup
  • Cardamom – 2 nos

For the cover

  • Maida 1 cup + 1 table spoon for rolling
  • Ghee – 2 teaspoons


  1. Dry roast the ground nut in the MW for 4 to 5 minutes, stirring after every minute for even cooking.
  2. Dry roast the til for 2 minutes in a kadai(In MW til will crackle and spread all over). Grind the roasted til to a fine powder.
  3. Skin the groundnut and grind coarsely. You can grind with skin also. Powder the jaggery well.
  4. Mix the powdered Til, Groundnut, jaggery and cardamom.
  5. Sprinkle a table spoon of water, mix well and keep aside. This is used as the filling.
  6. Make a soft dough with maida, adding ghee and required amount of water. It should be like chapathi dough.
  7. Make 8 balls out of the filling and 8 balls with maida dough.
  8. Roll out the dough, place the filling, cover and roll again to a thin poli, using the flour for easy rolling.
  9. Heat a tawa on a medium flame and cook both sides of the polis, Till brown spots appear.
  10. You can serve with or with out ghee.

Karnataka Kasuti Is a famous hand embroidery of North Karnataka. Work done on my saree by my close friend Maduri Dawane can be seen in the background.

Groundnut poli

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Plum Banana Spread

Rolling out rounds of dough into rotis, wraps and tawa breads is the top activity that I engage in as far as cooking is concerned. Spreads come in handy and act as an additional side dish for those “I am feeling lazy to cook” days.

Plum Banana Spread

Preparation Time: 5 mins, Cooking Time: 10 minutes, Yield – 1 1/2 cups


  • 4 Plums
  • 2 Bananas
  • 2 Star Anise (or any other flavourings of choice – vanilla pods, cloves and so on)
  • 1/2 tbsp to 1 tbsp Sugar*
  • 4 to 6 tbsp Water**


  1. Remove the stone from the plums and quarter. Slice the bananas into rounds.
  2. Transfer Plums to a Microwave safe glass bowl and micro on high for 2 minutes. Add the Bananas and micro on high for an additional minute.
  3. Stir and mash the contents of the bowl well. Add the Star Anise, Water and Sugar and mix well.
  4. Micro on high for 6 minutes. Stir and Mash well after the 2nd minute and 4th minute. Check consistency after the 4th minute and add an additional tablespoon of water if necessary. Continue to Microwave stirring after every minute.
  5. Check consistency after the 6th minute and microwave for an additional minute or so if required (i.e. the mixture is very loose or fruits haven’t become pulpy). Remove the Star Anise and wait until the spread cools down. Transfer to a storage container and chill.

Serve with Breads or over Ice Cream.

*Adjust according to tartness of fruits. Banana acts as a natural sweetener.

**Adjust according to the juiciness of the fruits

“The Heart of the Matter- eating for life” is a monthly event focused on promoting heart friendly healthy eating. Do head over to the HotM blog to browse through this wonderful collection of recipes. Plum Banana Spread is my entry for September’s theme Fruits and Berries hosted by Ilva from Lucullian delights. Thanks Bee and Jai for pointing us to this event.

Note: The event ends on September 23rd.

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Groundnut is rich in proteins and is extensively used in recipes from North Karnataka. This my favorite snack for Hima of Snackorama !



  • Groundnuts – 1 cup
  • Besan( Gramflour, kadalaimaavu) – 1 tablespoon
  • Rice flour – 1 tablespoon
  • Ghee – 1 teaspoon
  • Chilli powder – 1/2 teaspoon
  • salt to taste


  1. Wash and soak ground nuts for 10 minutes and drain well.
  2. Add all the ingredients to the groundnuts and sprinkle little water in mix to a stiff consistency.
  3. Now all the groundnuts will be coated with the flour.
  4. Spread the groundnuts on a microwave safi plate, dividing into bite sized balls. Each ball should have 3 or four groundnuts only.
  5. MW high for 4 minutes, stirring after every minute for even cooking. Timing will differ depending on the quantity and wattage of your oven.
  6. Now your snack is ready.Allow to cool and store in airtight containers( if anything is left out in the plate!).

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Having lived in Hyderabad for 12 years, my mother mastered all the andhra style pickles. Needless to say, I learnt the exact methods of Avakkai, tomato thokku, Inji thokku, mahai, gonkura pachadi etc from her.
I am posting two methods for the thokku. One the original long method and one simplified version for busy people. Both are tried and tested many times over. Follow the version that suits you.


  • Tomato- 1 kg
  • Tamarind – 1 orange sized ball
  • Salt – 3 table spoons
  • Red chilli powder – 1 cup
  • Sesame oil – 1 cup
  • Mustard seeds – 1 teaspoon.

Original Andhra Style

  1. Wash and wipe the tomatoes dry. Cut each into 2 pieces and mix with salt in a large container. leave for 1 day.
  2. The next day, take out only the tomatoes on a plate, leaving the water behind.
  3. In this salt water soak the tamarind. Place the tomato plate and the container with soaked tamarind in the sun for two days.
  4. Grind the tomatoes and the tamarind to a smooth paste. Mix the red chilli powder and hing to this paste.
  5. Heat oil in a kadai on a medium flame.Add mustard seeds.
  6. When the mustard seeds crackle add the paste carefully and mix well.
  7. Cook on a low flame covering partially with a lid to avoid the spillage, stirring occasionally.
  8. This may take around 15 minutes. Once the thokku is thick and the oil float, take off the flame and leave to cool.
  9. Store in air tight containers in a fridge.

Easy method

  1. Wash and place the tomatoes in a microwave safe container.
  2. MW at 600 watts for 10 minutes. Allow to cool.
  3. Grind to a smooth paste and return to the MW container.
  4. MW at 600watts for 1/2 hour stirring once in 5 minutes.
  5. Store this paste in a freezer container and allow to freeze.
  6. You can prepare the thokku the day you want.You can also use this paste for other dishes when tomato is not available.
  7. Soak tamarind in 1/2 cup hot water. grind to a smooth paste.
  8. Mix salt, hing and red chilli powder to the tamarind paste.
  9. Thaw the tomato paste and mix with tamarind paste.
  10. Heat oil in a kadai, on a low flame, add mustard seeds.
  11. When they crackle add the paste and mix well.
  12. Continue following steps 7, 8 and 9 of the original method.

Shown below is the picture of pulikaichal, recipe already posted. Click here for the recipe.


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Dumroot Halwa is Karnataka’s version of Lauki/ Doodhi/ Sorakaaya made out of Pooshnikkai (in Tamil) or Ash Gourd. This is the microwave version of Dumroot Halwa. A couple of random tidbits:

1. I followed my Appa’s recipe. My Dad’s fetish for experimentation in the kitchen is rather entertaining, though it means a lot more work for my Amma. His culinary adventures as a norm follow unconventional methods, but thankfully there are times when these do lead to yummy dishes. This is one of those recipes, he discovered over a decade ago while playing with his “newest found kitchen toy” – the microwave.

2. I made a sweet for the first time in over a year and half of cooking. With my Paatti and Amma around I never ever thought I’d cook sweets for myself!!! I am a spoilt granddaughter – any sweet or karam that I named was prepared at any time I wanted by my Paatti. My Paatti is a typical Iyengar Mami with ivory skin, big red pottu and shiny Madasaru (a style of wearing the nine yard saree). She is without doubt an exceptional cook – but what makes her even more exceptional is her ability to gauge “what stage a sweet is at” with just her sense of smell. My Paatti has never had good eyesight – she’s blind in one, and the other has a power so high that she sees nothing beyond dark shadows. Yet as though by magic she weaves her culinary skills to produce the best tasting food I have ever had. She somehow just knows when the sugar syrup is just right for putting in flour, or when the Mysoor Pak is just done enough to transfer to a plate. It took my mom quite a bit to match her. Of course I have to concede that Amma has inherited her cooking genius.

Here’s the recipe:

Dumroot Halwa

Dumroot Halwa

Cooking time: 15 minutes, Preparation: 5 minutes, Serves: 3 (as a dish on the side)

2 cup Pooshanikkai (Ash Gourd or White Pumpkin – grated and packed)
3/4 Sugar *
3/4 cup Fresh Cream
3 tbsp Broken Cashewnuts

Step 1. Build Muscles
Grate the White Pumpkin. Transfer to a Microwave Safe Glass Bowl along with the water content. Note: Do not drain water from the grated Pumpkin.

At the end of this step, you’ll be left with an aching hand and hopefully with some arm fat converted to muscles.

Step 2. Cook Grated Pumpkin and Get Rid of all the Water.
**Microwave on high for 8 minutes. Stir after the 5th minute to check water content. After the 7th minute stir again and check the water content. After the beep at the 8th minute, check the water content again and keep for an additional minute or so if required.

At the end of this step, you’ll be left with grated pumpkin that is cooked, reduced in quantity and has no water other than the wetness in it.

Step 3: Cook with Sugar
Stir the cooked Pumpkin well and add 3/4 of a cup of sugar. Microwave on high for 4 minutes. Stir after the 2nd minute and check for consistency, remove from microwave if it is fairly thick. Note: About 50% of the cooked pumpkin quantity is a good measure of how much sugar is needed.

At the end of this step, you will be left with grated pumpkin in a thick sugar syrup.

Step 4: Make the Halwa Fattening.
Add 3/4 cup of cream and stir well. Microwave on high for 2 minutes. Stir well after the beep and check for consitency. Keep for an additional minute or so if the halwa is not thick enough.

At the end of this step, you will have halwa that is ready to eat but just needs some toasted nuts.

Step 5: Make the Halwa Nutty
In a Microwave Safe Bowl or Plate, toast the cashewnuts on high for about 30 seconds. Keep for an additional 5 to 10 seconds if the cashewnuts are not golden. Add this to the Halwa.

Step 6: Eat and Enjoy.
Note: If you are food blogger, you might need to substitute this with the “photo session” aka “snap taking ceremony”. But if you are a lazy food blogger like me, you’ll just take a few with your mobile in not more than 30 seconds.

*Alter to taste. About 50% of the cooked pumpkin quantity is a good measure of how much sugar is needed. I used a little over 1/2 a cup for 2 cups of grated Pumpkin.
**Timings may need adjustment depending on the water content of the Pumpkin. Since this varies, do use your discretion while cooking.

This is my entry for Srivalli’s Microwave Easy Cooking Series

And for Asha’s RCI Karnataka started by Lakshmi K of Veggie Cuisine (#1 entry mind you, there are many more on their way).

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Aavani avittam or Upaakarma falls on the Poornima(full moon day) in the month of Aavani (mid august to mid september). The Star Avittam also rises on the same day every year.

On this day all men and boys change their sacred thread (Poonal). For Thalai Aavani Avittam or the first festival after the upanayanam of the boys, Homa is performed using 1008 peepul twigs (samithu) reciting the Kamo karshi japam. Generally the changing of thread is performed in a common place in a locality which is usually a hall in the temple.

After a breakfast of Idli and Appam the boys(Brahmacharis) and men go to the temple where the sasthrigal or vadhiyar (priest) help them by teaching the mantras. Usually the men perform this ritual with out eating anything.

For lunch an elaborate menu is followed as this is the only festival exclusively for men.

I am planning the following Menu. Click on links to get the recipes. Some are posted below.

Pictures will be posted after neivedyam.

Beans parrupusali

Beans Parrupusali


  • Beans – 1/4 kg
  • Toor dal – 1 cup
  • Turmeric powder – 1/4 teaspoon
  • Red chilli – 1 no
  • Hing – 1/4 teaspoon
  • Oil – 3 table spoons
  • Channa dal – 1 teaspoon
  • Urad dal 1 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Salt to taste


  1. Wash and soak the toor dal for 1/2 hour in warm water.
  2. Grind to a thick paste adding red chilli, hing and salt.
  3. Wash and cut the beans to small pieces.
  4. Add hing, turmeric powder and 1 table spoon oil and micro high for 6 minutes.
  5. Heat oil in a kadai, add mustard seeds.
  6. When it crackles add urad dal and channa dal and fry till golden.
  7. Add the ground dal care fully and stir well. Cook on a medium flame stirring occasionally it the dal cooks.
  8. Add the boiled beans and mix well.
  9. Cook for 3 more minutes and put off the flame.

Inji thengai pachadi

  • Ginger – 1 inch piece
  • Grated coconut 1/2 cup
  • green chilli – 1 no
  • salt to taste
  • Fresh curds – 1 cup
  • Oil – 1 teaspoon
  • Urad dal – 1 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – 1 twig ( finely chopped)


  1. Wash and chop the ginger, add coconut, green chilli, salt and grind to a fine paste .
  2. Mix with curd in a serving bowl.
  3. Heat oil in a kadai,add mustard seeds. when it crackles add the urad dal and fry till golden.
  4. Add the curry leaves and pour on the ginger pachadi.

Elumichai saathamudu( lemon rasam)


  • Toor dal – 1/4 cup
  • Turmeric powder – 1 pinch
  • Tomato – 1 no
  • Lemon – 1 no
  • Curry leaves -1 twig
  • Coriander seeds 1/2 teaspoon
  • Grated coconut – 1 tablespoon
  • Channa dal 1/2 teaspoon
  • Hing – a small piece(Powder is also ok)
  • blackpeppercorns 1/2 teaspoon
  • Jeera – 1/2 teaspoon
  • Red chilli – 1 no
  • Ghee – 2 teaspoons
  • Salt to taste
  1. Wash and pressure cook the Toor dal adding a pinch of turmeric powder.
  2. Cut tomato into small pieces and in a micro safe container micro for 1/2 minute.
  3. Fry the coriander seeds, channa dal, jeera red chilli, hing and pepper in 1 teaspoon ghee it golden.
  4. Add coconut to the fried items and grind to a smooth paste.
  5. Add dal, salt and 1 cup water to the tomatoes and micro high for 2 minutes.
  6. Add the ground paste and 1 more cup water and micro high for 3 minutes.
  7. Transfer to a serving bowl and add juice extracted from 1 lemon.
  8. Fry the curry leaves in 1 teaspoon ghee and add to the prepared rasam.

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