Posts Tagged ‘Rice varieties’

In bangalore tomato is available throughout the year. The only problem is , the price fluctuates from Rs.5 per kg to Rs.40 per kg with in a span of three months! I buy a few kilos when it is cheap and make this paste. The paste can be stored in the freezer for more than three months, in Tupperware containers. I am giving the timings for 1 kg tomato.
Fresh Tomato

Fresh tomatoes


  1. Wash the tomatoes and drain the water.
  2. In a Microwave safe container, MW at 600 watts covered for 10 minutes.
  3. Allow to cool for a few minutes and grind to a smooth paste. Pass through a strainer if required and grind again.
  4. Transfer the pulp to the same MW container and MW at 600 watts for 1/2 hour stirring once in 5 minutes.
  5. Pour this into a freezer container and allow to cool. Keep in the freezer and use as you like.
  6. Take out the pulp from the freezer 15 minutes before use. It is easy to scoop out with an ice cream scoop.

This is my entry for Srivalli’s basic MW cooking event.


After cooking in MW for 10 minutes
After keeping for 10 mins in microwave

Tomato Paste

Storing in freezer container

You can use the pulp for Preparing

  1. Tomato thokku.
  2. All gravies for which you need tomato paste.
  3. Chutney
  4. Rasam
  5. Soup
  6. Tomato rice

Hope all of you find this preparation useful.

I have published a post on Microwave cooking tips almost 2 months back. That is my second entry for Srivallis event.


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Huli Anna

Hulianna for me is similar to puliyogere. There is a slight difference in preparation. Aaruni’s recipe goes like this.


  • Rice – 2 cups
  • Tamarind – 2 lemon sized balls
  • Coriander seeds – 1 table spoon
  • Channa dal – 1 table spoon
  • Urad dal – 2 teaspoons
  • Jeera/ Cumin – 1 teaspoon
  • Methiseeds – 1 teaspoon
  • Hing – a small piece
  • Red chillies – 4 nos + 2 nos for seasoning
  • Groundnuts 2 tablespoons
  • Curry leaves – 2 twigs
  • Mustard seeds – 1 teaspoon
  • Sesame oil – 2 table spoons
  • Turmeric powder – 1/2 teaspoon
  • Salt to taste

*cups= 225ml or 8oz.


  1. Wash and cook the rice with 4 cups water so the the grains are separate.
  2. Soak tamarind in warm water and squeeze adding required amout of water to make 1 and 1/2 cup thick pulp.
  3. In 1 teaspoon oil roast coriander seeds, channa dal, urad dal, jeera, hing, redchillies and methi seeds till golden.
  4. Grind the roasted ingredients to a fine powder.
  5. In a kadai heat 1 table spoon oil and add the mustard seeds.
  6. When it crackles add red chillies cut into small pieces.
  7. Once the redchillies is brown add curry leaves and fry for a minute.
  8. Add the tamarind pulp and cook for a few minutes on low flame till the oil rises up.Add salt and turmeric powder and cook for 1 more minute.
  9. Roast the ground nuts in the MW or in a kadai and remove the skin.
  10. In a shallow dish, spread the cooked rice and sprinkle the remaining oil. Add the powder, tamarind pulp and groundnuts and mix with a *thuduppu with out breaking the rice grains.
  11. Serve with sandige (papads/ vattals) or aloo chips. Good dish to take for travel and picnics.

* Thuduppu is a flat laddle used to turn dosas.

For Mysore Style puliyogere

If we use sesame seeds and dry coconut and leave out jeera/ cumin the same recipe will be Mysore Style puliyogere.

Asha was desperately waiting for this recipe! I hope this matches her expectations. This is my next entry for RCI Karnataka!


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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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Vella seedai is a must for janmashtami! Quite a simple snack! Use the fresh rice flour and urad dal flour prepared for these snacks (follow this link for instructions on flour preparation).


Coconut cut pieces
Coconut pieces for Vella Seedai



  1. Mix the flours, cardamom powder and the coconut pieces in a container.
  2. In a kadai mix jaggery with 1 cup waterand boil on a medium flame.
  3. Once jaggery melts, pass through a filter to remove the dirt.
  4. Clean the kadai and boil again.
  5. Keep the flame low and add the ingredients mixed together.
  6. Stir well, this will form a ball. add 1 tablespoon ghee and mix. leave to cool for a while.
  7. Make 1 inch balls with the dough.
  8. Heat oil in a kadai, on a medium to low flame fry a few balls at a time till they are brown.
  9. Drain well and take out on a kitchen paper. The vella seedai is dark brown and slightly broken.
  10. Your vella seedai is ready for the neivedyam!

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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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Uppu seedai is a must for Srijayanthi! This snack is some thing you can do in a leisurely way. You can mix the maavu, sit in front of the TV and watch a programme of your choice, white rolling the seedai balls on to a white cloth. Or you can listen to music while preparing these. A relaxed atmosphere will make cooking a pleasure! Use the flours prepared as per previous post. Click here for the flour recipe.



  • Rice flour – 2 cups
  • Urad dal flour – 1/4 cup
  • Ghee – 1 table spoon
  • Jeera – 2 teaspoons
  • Hing powder – 1/4 teaspoon
  • Grated coconut – 1 table spoon
  • Salt to taste
  • Oil for deep frying – 2 cups


  1. Mix all the ingredients except oil and make a soft dough using water.
  2. Make small balls around 3/4 cm in diameter( smaller than a marble) and leave to dry on a white cloth.
  3. After you finish with all the dough, Heat oil in a deep kadai and start frying the seedais a handful at a time.
  4. Keep the flame in medium throughout and stir in between for even cooking.
  5. Once the sound subsides totally, lower the flame, drain the seedais well and remove on a kitchen paper.
  6. Store in airtight containers.


Since many people inform me that Uppu Seedai is a mini terrorist who causes explosions in the kitchen here are some tips to avoid explosions:

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

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