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Showing posts from 2012


As Krishnajanmastami is nearing this september i was searching for besan ki laddu which can be prepared easily and fast. So after much research i found one and i prepared that it came out really well.So not talking more about this i would like to recipe with you guys..


2 cups of  Besan or Chickpea flour
1 tbsp soji or semolina
6tbsp of ghee  or you can use one unsalted butter stick
1 tsp cardmom powder
1 tbsp cashew nuts for decorations
1 cup powdered sugar

You can make powdered sugar by grinding the normal granulated sugar in a blender


In a microwave safe bowl first add the butter or ghee ,melt it by keeping in oven for 30 sec,to this add semolina and  besan powder mix thoroughly and cook this mixture on high for 2 min( each microwave  vary in their heating) mix the mixture properly and again heat for 3 minutes in intervals of 1 minute and stirring each time till the mixture is light brown colour.

Let the mixture cool and to this add powdered sugar ,cardmom powder an…

Kadale Gasi

Kadale Gasi is very famous in udupi ,i never learnt this before my marriage ,but my Dh loves gasi so after doing some research i prepared this for the first time it came out can add other vegetables too with kadale like mangalore southekayi,wintermelon,red kumbalakyi
 Here is the reciepe

1 cup Mangalore southekayi
1 cup kadale ( Chick peas or dried peas or black eyed peas.)
lemon sized tamarind soaked in water
1 tbsp Jaggery
Turmeric powder
Salt to taste
 2 tbsp toor dal

Masala for grinding
Coriander seeds - 1 tsp
Urad Dal - 2tsp
methi seeds - 1/4 tsp
red chillies - 4 or 5
Coconut grated a handful

For Ogarne/Tampering

1 tsp oil
1tsp mustard seeds
1tsp urad dal
3-4 curry leaf
1 dry red chilli

Soak the peas/channa for a day and cook.cook the toor dal in the pressure cooker .
In a pan add the kadle and any vegetable to this add tamarind juice,jaggery ,turmeric,salt to taste and cook until the vegetable is done after which add the  toor dal and cook for a minute


Kokum is a dark purple colored fruit obtained from Garcinia indica, a tropical evergreen type of plant. Being cultivated in warm and moderated climate it is found extensively in Western parts of India and Malaysia. Almost all the parts of the tree, be it fruit, leaves or the seed, and have unique importance. The oilseed is, however, regarded as an essential cooking spice. Tasting sweet and sour kokum enhances the original flavors of the dish. The well known Kokum recipes are mainly the appetizing soups which are regarded as a remedy in diarrhoea and heart troubles.

Kokum also known as punarpuli in tulu has sme medicinal value in them ,you can read them here ,this rasam is very easy and fast to prepare,before talking more about the kokum,HERE IS THE RECIPE.


6-8   Kokum
3 Cups Water
11/2 tbsp  Jaggery
2-3  Green chilli
Salt to taste
a pinch of asefoetida

For Ogarne /Tampering
1 tsp Oil
1 tsp Ghee/Thuppa
1 tsp Mustard Seeds
1 tsp  Urad Dal
2-3 Curry leaf
1 Garic pod…

Mutter Paneer [Peas and indian cottage cheese]

I had been thinking of making this for quite sometime .I  always carry some frozen peas in the fridge.They are just so convenient .Anyways i have the recipe below 
cubed cottage cheese 2 cups ,fried a light brown green peas -1 cup chopped onion- 1 medium sized tomato puree or tomato sause- 2tbsp ginger garlic paste- 1tbsp red chilli powder -2 tsp cumin and coriander powder -1tsp garam masala - 1tsp salt to taste milk cream- 1 cup milk -1/2 cup oil 1tbsp
Add 1tbsp of oil to the pan and add chopped onion,fry until golden this add 1tbsp freshly minced ginger garlic paste.fry for a minute. To this ass 1tsp cumin and coriander powder,garam masala and salt,fry for 30 seconds until the ,asalas are well combined. Next you need 2tbsp of tomato puree,bring kasuri methi next a generous pinch of this needs to go. after this add thawed peas and fry all this together for 30 sec,to this add 1/2 cup of milk .mix well and cook covered for 5 minutes in low flame . Meanwhile bring out the crea…