Dear friends,

Here comes my wishes for the Diwali..

May you be blessed with joy n well-being to last through the year..once again, Happy Diwali :)

Sneak a peak at the recipe collection for Diwali..

sakkare holige hayagreeva kaja rice kesari bath rich apple custard
jangir seven cup burfi saate zucchini kheer rava kesari
boondi laddoo groundnut burfi microwave peda obbattu orange shortbread
butter biscuits gavvalu oats samosa bakarwadi khara boondi

Hope to reach you soon with a new recipe!


ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Broccoli is one among those veggies which are very good for our health. This green colored veggie looks bit similar to cauliflower, but belongs to the family of cabbage! As read in Wiki, Broccoli is a good source of vitamin C and dietary fiber. It has got some other benefits such as anti-cancer properties. Due to its health benefits, I have made it a habit of using broccoli in my cooking on regular basis these days.
Broccoli is very good for preparing Indian dishes like Paratha, Stir Fry, Curry and so on. Broccoli Stir Fry is of our family favorite. I was thinking of sharing this recipe from quite a long time, but was not able to click the picks. These days, little one keeps an eye on my activities all the time. Whenever I prepare some dishes and arrange them for the photo shoot, her little hands will be there to rearrange everything! So, my clicking activities are restricted to week-ends most of the time, when she will be busy with her dad :)
Here is the recipe of Broccoli Stir Fry / Broccoli Palya. Simple yet delicious, I hope you will love it!

Preparation time: 15 minutes
Servings: 2
Difficulty Level: Easy
  • Broccoli, slit into medium size florets - 3 cups
  • Onion - 1 small
  • Crushed ginger, garlic - 1/2 tsp
  • Red chilli powder - 1 tsp or to taste
  • Turmeric powder - 1/2 tsp
  • Salt to taste
  • Oil - 1 tbsp

  • Chop the onion into medium size pieces.
  • Heat oil in a heavy bottom pan. Add the crushed ginger - garlic and saute for a while. Once it turns lightly brownish, add the chopped onion and fry till it looks transparent. 
  • Add the broccoli florets and salt to taste. Cook it covered. Give it a stir occasionally.
  • Add red chilli powder and turmeric powder when the broccoli is almost done.
  • Cook it for 2 - 3 minutes more and turn off the flame. 
  • Serve this delicious Broccoli Stir Fry with lunch or just have them as it is!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Muskmelon or Cantaloupe is one of the tropical fruits which is used mainly for preparing juices and milkshakes. This fruit is very good for use especially during summer. Muskmelon is a good source of vitamins 'A' & 'C', Folic Acid and potassium. And also, this fruit helps to maintain the water content in our body during summer and keeps the body cool. Muskmelon with its natural sweetness, is told to be very good for people who are on diet.
I use this fruit mainly for preparing juice and payasa (kheer). Sometimes, we would love to eat it simply as it is. I'm sharing the Muskmelon Payasa recipe today. Its very easy and won't take much time to prepare. Here you go!!

Preparation Time: 10 minutes
Cooling time: 1 hour
Difficulty Level: Easy

  • Muskmelon - 1/4th part of a medium size fruit
  • Boiled milk @ room temperature - 2 cups
  • Sugar - 1/2 cup or according to taste
  • Pinch of salt
  • Cardamom powder - 1/2 tsp

  • Separate the skin and seed part of the fruit and grate the fruit using a grater.
  • To this, add milk, sugar, salt and cardamom powder and mix well.
  • Keep it refrigerated for an hour for cooling or you can serve it immediately if cooling is not required.    

  • If you love to use jaggery, replace sugar with jaggery for this recipe.
  • If you want to prepare cold Payasa immediately, keep the boiled milk refrigerated for sometime before and once you are ready with all other ingredients, use this cold milk for making Payasa. 
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Modaka is one of the special sweet goodies prepared especially during the festival of Ganesha Chaturthi. There is a belief that the dishes Modaka and Pancha kajjaya are the favorites of Lord Ganesha among all other dishes. I really don't know how far its true, but all these dishes taste wonderful for our tongue also!
Festive preparations are going on in our house from last week. I have prepared few dishes in advance for the festival and one among them is Modaka. Every time, I used to prepare Modaka with rice flour binding. This time, I have followed my sister's recipe and used Maida flour for the cover. Modakas came out really well with a thin, crispy outer layer and tasted really good.
Here is the recipe of Modaka for you. Try preparing them for the festival and enjoy with near and dear ones :)
Time required: 1 1/2 hours
Difficulty Level: Difficult  
Yield : 30 Modakas of medium size

  • Oil for deep frying

- For Stuffing:
  • Sugar - 1 1/2 cup (or according to taste)
  • Jaggery (optional) - 1 tbsp
  • Deciccated / Fresh grated coconut - 3 cup
  • Water - 1 cup
  • Sesame (Till) seeds - 2 tbsp
  • Cardamom powder - 3/4 tsp
- For Binding:
  • Maida (Plain flour) - 3 cup
  • Salt - a big pinch
  • Ghee - 1 1/2 tsp
  • Water - 1 cup approx

  • Combine Maida (Plain flour), salt and ghee in a mixing bowl. Mix it nicely using your hands for 3 - 4 minutes. Add water little by little and prepare a smooth, non sticky dough. Cover it and keep aside for 15 - 20 minutes.
  • Take a heavy bottom pan. Add shredded coconut, sugar, jaggery (optional) and bring to boil. 
  • In the meanwhile, dry roast the sesame seeds on low flame till golden brown and keep aside. 
  • Keep stirring the coconut mixture occasionally. Once all the water content is dried out, add the roasted sesame seeds and cardamom powder and switch off the flame.   
  • Divide the binding dough into small portions of equal size and give them the ball shape. Take the balls one by one, dust with some dry flour and roll them into small, very thin circles. Roll them as thin as possible.
  • Pour a tablespoon full of coconut mixture in the middle of the circle. Combine all the edges of the circle, pinch them and give it the Modak shape.
  • Deep fry the prepared Modakas in hot oil on medium flame till golden brown. 

  •  Both fresh grated coconut as well as desiccated coconut will hold good for this recipe. You can make use of either of these. 
  • Jaggery can be substituted with sugar for this recipe. Modak tastes even better when jaggery is used. 
  • To ensure even color, keep stirring the Modakas while deep frying. 

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This was one of the delicious jack fruit side dishes which I enjoyed during my last visit to native. 'Hadigadde', in Kannada means the soft, outer cover of raw jack fruit seed. For those who are well known with the jack fruit, every part of jack fruit is useful in one or the other way! We, human beings use jack fruit flesh, seeds and the Hadigadde (outer cover of raw jack fruit seed) for our cooking. Rest of the parts are used as food for the cows in rural areas. 
Hadigadde Palya is a rare recipe which I learned from Mom recently. Usage of Hadigadde is not known to many people. This tastes so good and has become one of my seasonal favorites now! Normally, while preparing raw jack fruit chips or happala, we will collect and keep the Hadigadde aside and this delicious Palya will be the part of our lunch (or dinner) menu that day. 
So, don't forget to try this simple and tasty Palya when you get the raw jack fruit next time!   

Preparation time: 15 - 20 minutes
Servings: 4
Difficulty level: Easy

  • Cooking oil -8 tbsp
  • Hadigadde (Soft, outer cover of raw jack fruit seed), finely chopped - 3 1/2 cup
  • Urad dal - 1 1/2 tbsp
  • Asafoetida - a pinch 
  • Mustard seeds - 1 tbsp
  • Sambar powder - 2 tbsp or according to taste
  • Salt to taste
  • Amchur powder - for taste
  • Sugar - 1/2 tsp
  • Grated coconut - 1/2 cup

  • Heat around 8 tbsp of cooking oil in a heavy bottom pan. Add urad dal, asafoetida and then mustard seeds. Roast them till mustard seeds start crackling. 
  • Add sambar powder to the seasoning and saute for a while. Then add the chopped Hadigadde and then salt, sugar and amchur powder according to taste. 
  • Mix it nicely and cover with a lid. Cook it on medium flame for around 10 minutes or till done. Stir it occasionally.   
  • Once its done, add the grated coconut and cook it for 3 - 4 minutes. 
  • Serve this delicious Palya with rice or roti!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

'Tellevu' is the signature dish of Havyakas. In rural parts of South India, Tellevu is the daily breakfast item in most of the Havyaka homes. Preparing such a thin dosa on the hot pan is an art. It needs some practice and lot of patience!
Different varieties of Tellevu can be prepared using different veggies. Mogekayi and cucumber are the main vegetables used for preparing Tellevu. During the season of Jack fruit, people love to prepare Raw Jack Fruit Tellevu. For this Tellevu, raw jack fruit flesh collected should be ground immediately and with that batter, Tellevu / Dosa should be prepared quickly. Since it requires lot of back end work, its convenient to prepare this Tellevu for the evening snacks.
I had this Tellevu ages back during my college days. This year, I was at native during the jack fruit season and got a chance to enjoy this delicious Tellevu. Mom prepared this Tellevu on a fine evening and the entire family enjoyed eating it. Honey and Coconut Chutney are the best combo with Raw Jack Fruit Tellevu.
I had posted regular 'Tellevu' recipe long back which contains the video of preparing Tellevu. Click here to see the Tellevu video recipe.

Time required: 2 hours
Serves: 5 - 6
Difficulty level: Difficult

  • 1 medium sized raw jack fruit, fully grown
  • Water - as required
  • Salt to taste

  • Cut the raw jack fruit, separate the seeds and collect the flesh. 
  • Chop the jack fruit flesh finely. 
  • Grind it finely by adding salt to taste. While grinding, add water as required. Let the batter be thicker than regular dosa batter.
  • Heat the dosa pan on medium flame. Take a laddle full of batter, pour it on the hot pan and spread it thinly.
  • Cook the Tellevu on medium flame on one side till its crispy. 
  • Enjoy hot Tellevu along with Honey and Coconut Chutney!

  • Use the prepared batter immediately. If kept for long time, Tellevu won't come out nice.
  • If the Tellevu is not coming out well some time say, half an hour after preparing the batter, try using it after grinding it again.
  • Not all the raw jack fruit are suitable for preparing this Tellevu. Thats why sometimes you may end up preparing slightly thicker dosa instead of thin ones. 
  • Mixie is not good for preparing batter for this Tellevu. Wet grinder or 'Oralu' (traditional Indian Mortar and Pestle) would be better for this purpose.  
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Amatekayi is not a well known vegetable. But I'm sure, people from rural areas will be familiar with this veggie. Amatekayi (Ambatekayi) belongs to the family of tangy vegetables like tamarind, mango, etc. It is very well suited for various types of Indian curries, side dishes and pickles. Being away from native, we really miss this vegetable many a times. 
We prepare different dishes using Amatekayi. I have already posted the recipe of Amatekayi Sambar (Amati) long back. Here is one more recipe from Amatekayi, i.e., Amatekayi Chutney. Try this tangy and spicy chutney for your lunch and enjoy!

Preparation time: 20 minutes
Servings: 4
Difficulty level: Easy

  • 1 medium sized Amatekayi
  • Shredded coconut - 1 cup
  • Green chillies - 2
  • Salt to taste
  • Half lime
  • Water - 1 cup

For Seasoning: Cooking oil (preferably coconut oil) - 1 tsp, Mustard Seeds - 3/4 tsp

  • Chop the amatekayi into medium size pieces. Don't remove the skin, but leave off the seed.
  • Cook the chopped pieces in one cup of water along with green chillies. Keep it half closed while cooking. Switch off the flame after 5 minutes.
  • Once it is cool, take out the cooked amatekayi pieces and green chillies and grind them coarsely along with shredded coconut and salt to taste. Keep aside the left out water after cooking the amatekayi pieces and can use the same while grinding the chutney mix. 
  • Check the taste and add the lime squeeze accordingly.
  • Heat oil in a small wok for seasoning. Add mustard seeds and roast it till you hear the crackling sound of mustard seeds. Add this seasoning to the prepared chutney and mix well. 
  • Enjoy this tangy and yummy chutney along with your lunch.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Fruits and vegetables are part of our daily diet and of course, they are the main sources of nutrients needed for our body. Especially, green leaves like spinach, dill, etc. contain lot of iron, calcium and folic acid. Vegetarians has to depend on these leafy veggies which is the main source of folic acid for them. Regular usage of these leaves and vegetables is highly recommended for our well being. 
I was not a big fan of Dill leaves till my pregnancy. During my postpartum period, my mom used to prepare various healthy and delicious dishes using dill leaves. She told me the benefits of using dill leaves as part of our food. I enjoyed eating them, and these recipes were added to my recipe book quickly!
Below is the recipe of Dill Leaves Stir Fry which is very quick and easy. Just try it and enjoy eating!

Preparation Time: 15 minutes
Servings: 4 - 5
Difficulty level: Easy

  • Dill leaves - 1 big bunch
  • Split urad dal - 1 tsp
  • Mustard seeds - 3/4 tsp
  • Pinch of asafoetida / hing
  • Grated coconut (optional) - 2 tbsp
  • Amchur powder - 1/4 tsp or to taste
  • Masala powder - 3 1/2 tsp or to taste (See Tips)
  • Sugar - 3/4 tbsp
  • Salt to taste
  • Cooking oil - 4 tbsp

  • Wash the dill leaves in running water and chop it finely.
  • Take a heavy bottom pan. Heat 4 tbsp of oil on medium flame. Add urad dal, asafoetida and mustard seeds. 
  • Once you hear the crackling sound of mustard seeds, add the masala powder and chopped dill leaves. Add salt, sugar and amchur powder according to taste and mix it well. Keep the lid half closed and cook it for 5 minutes. Saute it occasionally.    
  • Once it is cooked nicely, add 2 tbsp of grated coconut, if you wish. Saute it for 2 minutes and switch off the flame. 
  • Try this yummy n healthy side dish with rice or chapathi.

  • Any kind of Sambar Powder can be used for this recipe. Adjust the quantity of masala powder according to its spiciness.
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