Posts Tagged ‘recipes’

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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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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It has been a little over 2 months since we started this blog. It has been enriching, entertaining, fulfilling and total fun!

I just love the way some of my fans and blogger friends call me akka, mami, lathaji and lathamma! I also love being called a “girl” by a very dear blogger friend – Asha. Some assume I have some super natural powers to know that they have given an award to me, with out communicating in any way with me!

After posting for Srijayanthi, I learnt about the terrorist among our Bakshanams, creating mini blasts in the kitchen! It is our very own Uppu seedai aka cheedai! After making seedais for so many years, I suddenly got scared! I stayed one feet away from the stove while frying the seedais, 😀 , thankfully no blasts in my kitchen. I have updated the Uppu Seedai post with following tips that are sure to help you conquer this terrorist.

  • The scientific reason for bursting seedais will be water trapped in between or small rice grains.
  • To avoid Knead the dough very well. Seive the flour before roasting.

Some had problem with paal cake. I have again updated recipe with following tips.

  • For all burfis use the exact amount of sugar mentioned in the recipe.
  • The sugar should reach the crystilisation level.To check this pour a small amount of the burfi on the greased tray, while cooking the rest on low flame.If it solidifies in a minute or two then your burfi is ready.

To learn any recipe some practice is required. So always keep trying.

On a another note, this food blogging seems to have virtually caused a rather sudden but sharp rise in property prices in my neighbourhood! Some real estate agents thanked me saying it was all because of my Bhakshanams – that are making people want to shift in the neighbourhood!!! Well, I invite all my blogger friends to my place to taste the bakshanams, but please see to it that you don’t contribute to the already exorbitant property prices in Bangalore!!:))

We’ve been given more awards by our dear blogger friends.

This best blogger award is from Sobila is very dear to me! A week back I just clicked on her name from Bharathy’s blog and was surprised to find an award lying there for me! I came to know that Sobila has been visiting my blog and never commented as she is a soft and shy girl. Thanks Sobila for this lovely award!


Lakshmi (my daughter who writes here occasionally) received a A rocking girl blogger award from Saju, who not just cooks up delicious dishes at Chachi’s kitchen but also fills us in with cute photos of her nephews!

Then there is one more rocking girl award from SeeC. Thanks SeeC!


Let me end this with a dosa treat for all my virtual friends.

Tricolour Pancakes which take less than 5 minutes to cook – recipe has been posted earlier here.
Delicious Tricolour Pancakes

I have substituted coloured capsicums instead of Carrots.

Cone Dosa
Cone Dosa

The same old dosa folded differently as served in hotels – children and adults will love it when it is served this way. Make a regular circular dosa. Make a slit the middle from the edge to the center. Roll into a cone when still hot by folding in one end of the slit portion into the other.Place some masala on a serving plate and keep the cone over it.

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Poori Laadu
poori laadu for little krishna’s birthday

Poori Laadu are deliciously crunchy mini laddoos that simmmmmmmmmmbly melt in your mouth – Anita, note the National Favourite in a rather unique and perhaps best ever form. This recipe is one of those classic “handed down” ones, that are very unique to each family. The preparation of this sweet itself is very rare, and I am almost sure that this particular recipe has been published on the web for the first time.

This is my amma’s speciality that I prepared for Krishnashtami and goes as my entry for virtual Srijayanthi/Janmashtami Celebrations we’re hosting.

  • Bombay Rava or Chiroti Rawa 1cup
  • Sugar 1cup
  • Cardamom 2 pods
  • Ghee 1 tbsp+ 3 tsp for the ladoos.
  • Water to Knead
  • Oil for frying


Step 1: Prepare the Dough for Pooris
Knead the Rava with water into a dough. The dough must not be very firm, but not too runny either. Knead in 1tbsp of Ghee when you finish. Keep aside for 30 minutes.

Step 2: Powder Sugar, Crush Cardamom and Prepare Kitchen Counter
Powder Sugar in a Blender. Crush the Cardamom Seeds. Transfer Sugar and Cardamom to a large mixing bowl. Set a strainer/Colander to take out the Pooris. Spread some Kitchen Paper to drain pooris of all Oil.

Step 3: Knead the Dough once more
Knead the Poori dough once more. The Rava would have soaked in the water to give a soft and elastic dough. Add a little ghee if the dough is very sticky to help in kneading. Divide and roll into balls.

Step 4: Prepare to make Pooris
Roll out the divided dough portions into thin rounds like pooris. Heat Oil in a Kadai or a Deep Bottomed Pan.

Step 5: Make the Pooris
Drop a small piece of dough to test the Oil. If the piece rises quickly to the surface, the oil is ready for frying. Set flame to medium. Drop the round Pooris and cook on both sides until golden/ light brown. Take it out in the strainer/ Colander. Note: Do not make the Pooris red.

Step 6: Drain Pooris of Oil
Spread Pooris on the Kitchen Paper and drain all oil. Note: This is a very important step, otherwise you will be left with oily, soggy laddoos.

Step 7: Powder the Pooris
Break Pooris and Powder them in a Blender.

Step 8: Prepare Laddoos
In a large mixing bowl, mix the powdered sugar, crushed cardamom seeds and powdered pooris. Warm 2 tbsp Ghee, add in 1 tbsp to the Laddoo mix and set aside the rest. Using your palm, shape into round laddoos using a little ghee to help.

Note: The technique to making good unbreakable laddoos is to continuously fist a small amount of mix between your palms till they are round. Adding lukewarm ghee while doing this helps the sugar in the mix to melt and keep the laddoo together. Shape the mix into bite sizes laddoos.

Store in an air tight container in a cool but dry place.

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Thattai is another must be item for Srijayanthi! Do use freshly ground flours (Rice and Urad dal) whose recipes have been posted earlier.




  • Rice flour – 2 cups
  • Urad dal flour – 1/4 cup
  • Grated coconut – 1 tablespoon
  • Channa dal 2 teaspoons
  • Moong dal – 2 teaspoons
  • Curry leaves – 2 twigs
  • Ghee – 1 table spoon
  • Pepper powder – 1teaspoon
  • Salt to taste
  • Oil for deep frying
  • Broken Cashew (Optional)


  1. Soak the channa dal and moong dal for 10 minutes.
  2. Mix the flours , coconut, salt , pepper powder, chopped curry leaves, soaked dals and ghee in a large container.
  3. Add water and knead to a smooth dough. The dough should be soft so that it does not break or crack while flattenning.
  4. Knead well for a while. Take lemon sized balls and flatten the dough to a round of about 4 inch diameter on to a white cloth. If the thattai cracks or breaks, just add some more water to the dough.
  5. To make the thattais you can also grease your fingers with little oil.
  6. Finish making the rounds with all the dough.
  7. Heat oil in a deep pan and Check the oil temperature by dropping a small piece in to the oil.
  8. If it rises up immediately then the oil is ready for frying. Start frying around 6 thattais at a time, Frying the dried ones first.
  9. Always keep the flame between low and medium. Turn the thattais to cook the other side.
  10. Once the sound subsides, drain well and remove on a kitchen napkin.
  11. Your thattais are ready for the neivedyam.


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It has been atleast a few years since I prepared this sweet! I decided to make this for Srijayanthi this year to share this yummy burfi with my blogger friends and my innumerable fans.
Paal Cake 5 mins from being done
Stage after which the burfi has to cooked for 5 minutes on low flame


  • Milk – 3 cups
  • Sugar – 2 and 1/2 cups
  • Rava – 2 tablespoons
  • Ghee – 3 table spoons
  • Cardamom – 3 nos


  1. In a heavy bottomed pan heat 1 table spoon ghee on a medium flame and fry the rava till it turns whitish.
  2. Add the milk and allow to boil for 15 minutes on a low flame.
  3. Add the sugar and cardamom powder and keep cooking on a medium to low flame, stirring continously.
  4. When it reaches a thick consistency say in about 15 minutes add the remaining ghee and keep stirring.
  5. In another 5 minutes it will be ready for pouring on to a greased tray. The right time would be to check the sides of the pan for white powder.
  6. Pour on to a greased tray and mark the shape after 5 minutes, with a sharp knife.
  7. Your paal cake is ready for neivedyam.

Paal Cake


A few tips to be ensure a cake

  • For all burfis use the exact amount of sugar mentioned in the recipe.
  • The sugar should reach the crystalisation level.To check this pour a small amount of the burfi on the greased tray, while cooking the rest on low flame.If it solidifies in a minute or two then your burfi is ready.

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This is a famous snack of Karnataka! I have learnt many versions of this snack. I am posting the recipe that I liked most. This is my entry for Asha’s RCI Karnataka.


  • Rice flour – 2 cups
  • Maida – 1/2 cup
  • Wheat flour – 1/2 cup
  • Pottukadalai or chutney dal(Urikadale)- 1/2 cup
  • Dessicated dry coconut (Kopra) – 1/2 cup
  • Ghee – 1 table spoon
  • Hing – 1/4 teaspoon
  • Salt to taste
  • Chilli powder – 1 teaspoon
  • Oil – 2 cups for deep frying


  1. Grind the pottukadalai and kopra to a fine powder.
  2. Lightly roast the wheat flour and maida together on a low flame till it turns light golden.
  3. In a large bowl mix the rice flour, ground pottukadalai and the roasted flours.
  4. Add ghee, salt, hing chilli powder and water and knead to a thick dough.
  5. Heat oil in a kadai on a medium flame.
  6. Take a little dough and shape into rings (Thickness of a pencil)
  7. Fry a few rings at a time on low to medium flame, stirring occasionally.
  8. When the sound subsides, drain and take out on a kitchen paper.
  9. Store in air tight containers.


The oil should be on medium heat while dropping the rings and reduced to low till it gets cooked.

Update: I am sending this to Asha of Foodie’s Hope for RCI- Karnataka.


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