Saturday, May 26, 2012


Owe this awesome recipe to Anamika Digge :)

Ingredients(Serves 2):
6 cups puffed rice
1 medium sized onion - finely chopped
3 Tbsp hurigadale - finely powdered
2 Tbsp grated coconut
1 Tbsp oil
2 Tbsp groundnuts
1 sprig curry leaves - chopped
1 Tbsp coriander leaves - finely chopped
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
2-3 green chilli - finely chopped

1) Just before making "Susheela" - heehee :) - soak puffed rice in sufficient water. After 2-3minutes, once completely soaked - squeeze out the water and keep aside
2) Heat oil in a frying pan. Add groundnuts and fry until its starts to change its colour. Remove the groundnuts from the oil.
3) Add mustard seeds into the pan and wait for it to splutter. Add cumin seeds, onion, green chilli, curry leaves and fry until onion starts to change colour.
3) Add grated coconut, ground nuts, turmeric powder and fry for a minute.
4) Add puffed rice and mix. Add hurigadale powder and mix. (I substituted it with chutney pudi)
5) Garnish coriander leaves
DONE!!! Serve with menasinakaayi bhajji :)

Sunday, May 20, 2012


Owe this awesome recipe to Valentina :)

Ingredients (Serves 4):
1 bunch basil
3 Tbsp pine nuts - dry roasted
3/4 cup freshly grated parmesan cheese
1/4 tsp pepper
1/2 cup olive oil
Pasta for 4 - cooked al dente (I used spinach spaghetti)

1) Grind basil in a food prcoessor - until finely chopped for a few seconds
2) Add pine nuts, 1/2 cup cheese, about 1/2 tsp of salt and 1/4 tsp powdered pepper - grind for few seconds. Add olive oil and grind for a few seconds
3) Mix with pasta. Check for salt and pepper. Garnish with remaining cheese. Serve hot :)

Saturday, May 12, 2012

Maddur vada

1 cup finely chopped onion
3/4 cup Maida or all purpose flour
1/2 cup fine semolina
1/4 cup rice flour
1/4 cup oil
10 curry leaves finely chopped
2 sprigs of coriander finely chopped
2-3 green chilli
2 tsp cumin seeds
2 Tbsp grated coconut
Oil for frying

1) Grind chilli, cumin seeds and coconut into fine paste. Mix with all the ingredients listed above - except oil, water and salt
2) Heat up oil, add it to the paste above and keep it aside for 5 minutes. Mix it all up once the oil has cooled. Check for salt. Keep it aside for 15 minutes
3) If the dough is dry - add not more than 1/4 cup of water. If it becomes too soggy - it will be tough to fry it.
4) Heat oil for deep frying. Reduce it to medium heat.
5) Cut baking paper into a square - big enough for a maddur vada. Oil it. Take a fistful of dough and pat it into a circle. Dont make it too thin else it will be crispy like a nippat :)
6) Place the maddur vada carefully and deep fry it until it is golden brown on both sides

Serve with corainder mint chutney

Saturday, May 5, 2012

Potato bhaaji

Ingredients: (Serves 4)
1 medium sized onion - sliced
3 medium sized potato - diced
1 cup peas
1 tsp ginger garlic paste
1 tsp garam masala power/curry powder
1 tsp cumin seeds
3 red chillis
1 Tbsp corn flour
1 sprig curry leaves
1/2 tsp turmeric
1/4 tsp asafoetida
2 Tbsp oil
2-3 cups water

1) Microwave sliced potato with 1 cup of water for 9-10 mins
2) Heat oil in a pan. Add cumin seeds, curry leaves, red chilli. Fry for a minute
3) Add onion. Fry for 2-3 mins. Add turmeric, asafoetida, garam masala/curry powder, ginger garlic paste and mix.
4) Add potato, corn flour and 1 cup of water. Boil for 2-3 mins. If you need a thinner consistency add another cup of water.
5) Add peas. Check for salt. Cover and cook on medium heat for 2-3 mins.