Friday, July 31, 2009


Most of them are very fond of pickles. I know and I am one among them. I cannot digest my lunch without having a side of pickles. So one sunday asusual when we were watching tv, my hubby insisted me to help him to make this tomato pickle. And whoever dont like tasting food that taste entirly different from what we make? So quickly noded my head and within a sec we were in kitchen. Its really nice to have somone help us at the time of cooking right and why not specially with loving hubby :)hehe. The taste was just out of this world and I drool like having a bowl of curd rice on that movment. But that was our dinner time so we satistifed having spicy pickle with hot ghee roast dosa.


5 Chopped Ripe Tomatoes.

2 Chopped Pearl Onions.

3 tbsp Chilli powder.(Kashmiri powder)

1 tsp Turmeric powder.

1 tsp Hing.

2 tbsp Gingelly oil.

2 Strings of Curry leaves.

2 tbsp Mustard seeds.

1 tbsp Methi seeds.

1/2 tsp Lemon juice.

Salt to taste.


Dry roast mustard seeds and methi seeds separatly till you get a nice aroma of the roasted ingredients. Cool them and powder them in a blender.

In a pan add half of gingelly oil and fry chopped onions with a bit of salt. Remove them in a bowl till it turns brown.

In the same remaning oil, add tomatoes and fry them. Once they are cooked, add chilli powder, turmeric powder, curry leaves and salt.Add remaning oil and fry them for a while. Add hing and lemon juice and lastly the mustard methi powder as needed. (leftover can be stored in an airtight container and can be used further)

Tranfer them in a bowl and serve with delicious curd rice.

Hey guys, I would like to share one pic of 'JELLY' that my hubby did last weekend. That was soo attractive that I did not allow anyone to have them before I had my click. Have a look,


Sunday, July 26, 2009


Biscuit roti are nothing but its a puri which can be had as it is without any dip. This is also one of the recipe prepared by my mom when she visited here. Its very delicious and a good combo along with tea. Its basically a recipe from mangalore. My sisterinlaw is from here and she makes them most of the weekends. Inspired by her, my mom thaught me this delightful snack. Do try them guys its dam good.


1 Cup Wheat flour.

1/2 Cup Rava.

2 Green chillies.

2 Strings of Chopped Curry leaves.

Small piece of Ginger.

1 tsp Oil.

Salt to taste.

Oil for deep fry.

Water as per needed to make dough.


In a blender grind green chilli, ginger into fine paste using water.

In a mixing bowl, mix wheat flour, rava, the fine greenchilli ginger paste, curry leaves and salt. Make a dough using water as per needed. Allow to rest for a while.

Meanwhile heat oil to deep fry. Divide the dough into equal sized small balls and flatten it pressing into the extra flour. Roll it out into 4 to 5 inches round. Repeat the same process with rest of the dough. When oil is hot enough, deep fry the puries. It should take only a few second. Immediately flip it on to other side. Remove when its puff up both the side. Remove the excess oil using kitchen napkins. Serve hot.


Sunday, July 19, 2009


''Apple Chutney'' will be perfect only when we are using green apples. Because this is less sweet and a bit sour in taste. Frankly speaking I did not liked it very much when I tasted for the first time neither my hubby nor my daughter. But it is very healthy and nutritious as it fight off symptoms of stress, strengthen immune system, improve digestion and many more. So decided to make it somthing different item which we could perfer having it without any hesitation. And thus my apple chutney was born :) I followed the same procedure of what I used to prepare with mango chutney. Its good to have when one falls ill with cold. Only at that time, people feel having somthing light like kanji and this chutney is a very good combination. Its a relaxing meal. What u say?


1 Grated Green Apple.

5 Pearl Onions.

5 Dry Red chilly.

1/4 Cup Grated Coconut.

1 tsp Coconut oil.

Salt to taste.


Grind all the ingredients into the blender without adding water into a smooth paste.

Transfer them into the bowl and drizzle them with coconut oil.

Ready to serve with hot kanji.


Wednesday, July 15, 2009


This recipe was specially suggested by my fatherinlaw, to put it on my blog. He is very fond of sweets and he himself thaught me how to prepare this delicious treat. The preparation snaps shown below was made by him. I know what you guys would think right now. Yes, I proudly say I am lucky to have such a wonderful and caring inlaws. Coming back to recipe-
Pan pathali (Pan- Banana leaf , and Pathali - Thin) is another popular dish under konkani's cuisine. This is usually served on special occation or festivals. In kerala its known as 'ADA'. These are sweet wrappes, prepared with the riceflour dough spread on the banana leaf and is stuffed with the sweet mixture of coconut jaggery filling or chakka varatti ( jackfruit filling). Here we have filled with coconut jaggery along with beaten rice mixture. The banana leaf is then folded into half that finally goes into a steamer for about 10 to 15 min. It tastes heavenly.


2 Cups Rice flour.

1/2 Cup Maida.

Salt to taste.

Warm Water as per needed.


3/4 Cup Jaggery.

1 Cup Grated Coconut.

1 Cup Beaten rice.

Pinch of Cardamom.


Mix rice flour, maida and salt in a wide vessel. Pour in some warm water to make a smooth dough. Keep it aside. Meanwhile clean the banana leaf too.

In another pan, mix coconut grated , jaggery and beaten rice along with a pinch of cardamom powder.

Keep the steamer ready. Make a small balls of a dough just like chappati and spread them on the leaf till it forms thin layer as much as possible.

Fill the stuffing in the middle and fold them in half. Repeat the same process with the rest.

Place each ada's on the steamer and cook for about 10 min.

When its done, unfold the leaf and serve it warm.


Wednesday, July 8, 2009


A big hai to all my dear friends. I am back after a loooooooong break. Hope everyone are doing great. I truly missed you all very very much along with your tasty recipe. Will try to cover up those when I visit ur blog. Really friends, I agree from my bottom of my heart, its very nice to land in India. For few weeks we visited all our relative's places in Kerala. We were able to make out how they were also happy seeing smera after long . So soon after a long hectic journey, now we are in Mangalore and finally everthing got settled. Hey let me share with you all one good news. My little one started going to school. Firstly she was not interested as it was entirly a different atmosphere, sudden change of school so an so. As of now by god's grace she enjoys going there.

Its a moment of my great pleasure to be with my parents and inlaws and sidly tasting their delicious goodies. I had the previlage to taste one of the interesting sweet healthy ''Cucumber Unniappams'' prepared by the mom. These cuties have become my all time favourites and i just loved its each and every bite of it.Its healthy and nutrients for kids too. It tastes even good the next day. I suggest everyone to try out this unique unniappams.


1 Big Grated Cucumber.

1 Cup Wheat flour.

1 Cup Grated Coconut.

3/4 Cup Jaggery.

1/2 Cup Rava.

Pinch of Elachi.

Ghee as per needed.


Remove cucumber skin and grate. Keep it aside.

In a pan add jaggery along with coconut . Let the jaggery melt. Keep on stirring so that the mixture does not stick at the bottom of the pan. Remove from fire and let it cool down . Add rest of the ingredients one by one except ghee.
Add water if needed. The consistency should be thick enough.

Take the unniappam pan and grease each holes with 1/2 spoon of ghee. When it become hot, fill those holes with the batter. Cover with lid and sim the flame to the lowest.

When its half cooked, turn the unniappams so that it gets cooked on the other side.

Remove when they are done.

Tasty cucumber unniappams are ready to eat.