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Thursday, August 7, 2008

Crispy Aloo Pakoda


1 medium sized Potato/Aloo

1 medium sized Onion

4 tsp Rice flour/Akki hudi

4 tsp Bengalgram flour/Besan flour/Kadle hudi

10-15 green Peas

2-3 Coriander leaves

Pinch of Asafotida powder/Hingu

Salt to taste

Pinch of Cumin seed powder/Jeera powder

1/2 tsp Chilly powder



Cook potato in a pressure cooker. Once the pressure goes off, remove the outer cover of potato, smash it and put it in a vessel. Chop onion into medium sized thin pieces and put it in the same vessel. Add green peas and chopped coriander leaves also.

Add rice flour, bengalgram flour, asafotida powder, salt, chilly powder, cumin seed powder to the same vessel. Mix it well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottommed vessel and heat it. Take little amount of prepared batter and put it to oil. Fry both the sides of alu pakoda untill it turns to golden in color. Serve hot along with tomato ketchup or any chutney.

Palak Dose / Spinach Dosa


1 cup White Rice

1/4 cup Boiled Rice/Brown Rice/Kuchulakki

1/4 Cup Grated Coconut

1- 1 1/2 cup finely chopped Spinach leaves / Palak soppu

Salt to taste

7-8 Coriander seeds

5-6 Curry leaves

3-4 Red Chillies

1 medium sized Onion

Pinch of Asafotida powder



Soak white rice and boiled rice together in water for about 6-7 hrs. Wash the soaked rice 2-3 times and keep it aside.

Grind soaked rice along with red chillies, grated coconut, salt, curry leaves, coriander seeds, onion and asafotida powder to smooth paste by adding sufficient amount of water.(Consistency of the batter should be like that of milkshake) Put little bit of chopped spinach leaves to the mixer and grind it for 1 min.

Add remaining finely chopped spinach leaves to the vessel containing rice batter.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 8-10 spinach dosas.

Orange Juice

3 Oranges
1 cup Water
Remove the outer skin of oranges and separate the florets. Remove seeds and skin of each orange florets as shown in the picture below.
Add orange florets, water, sugar in a mixer/blender and grind it for 1 min. Filter this orange juice to get rid of the pulp ingredients as shown in the picture below.
Put ice cubes (if required) and serve.

Mulangi(Radish) Boluhuli

2-3 medium sized Radish / Mulangi / Muli
1 cup cooked Yellow lentils / Thogaribele / Toor dal
Pinch of Turmeric powder
1-2 Green Chilly
Small lemon sized Jaggary
Grape sized Tamarind
Salt to taste
1 tsp Sambar powder
3 - 4 Coriander leaves
1 tsp Mustard seeds
Pinch of Asafotida powder/Hingu
5 - 6 Curry leaves
1 tsp Oil

Chop radish into medium sized thin pieces as shown in the picture below. Cut the green chillies into two halves. 

Put chopped radish, turmeric powder, jaggary, tamarind water, salt, green chilly, water in a vessel and cook them well.

Once radish is cooked, add cooked yellow lentils, sambar powder and bring it to boil. Keep the Boluhuli in low flame for about 2-3 mins and stir it properly. Add chopped coriander leaves and bring it to boil.

Put mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add curry leaves and then add it to Boluhuli. Mix well before serving. It goes well with Rice.

Cabbage Palya


1/4 Cabbage

1 small Onion

Salt to taste

Pinch of Turmeric powder

1/4 tsp Chilly powder

2-3 tsp grated Coconut

Grape sized Jaggary

2-3 Curry leaves

1/4 tsp Mustard seeds

1/2 tsp Blackgram seeds

2-3 tsp oil


Chop cabbage and onion into small pieces as shown in the picture below.

Add mustard seeds, blackgram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves and chopped onion. Fry it for around 2-3 minutes. Then add chopped cabbage, turmeric powder, chilly powder, salt, jaggary and cook well by adding sufficient amount of water. Once the water content is almost dried, add grated coconut and stir it. Keep the palya in low flame for about 2-3 minutes.

It goes well with Rice/Chapathis.


1 cup Beaten Rice / Avalakki / Poha
3/4 -1 cup Curd / Yogurt
1 small Green Chilly
2-3 strands of Coriander leaves
Salt to taste
1/2 tsp Mustard Seeds
1/2 tsp Bengal Gram seeds
2 - 3 Curry leaves
Pinch of Asafetida powder
1 tsp Oil

Put beaten rice, finely chopped coriander leaves, chopped green chilly in a bowl. Add curd, salt and mix well.

Put mustard seeds, bengal gram seeds, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep this for few seconds. Switch off the flame and add it to Mosaravalakki. Mix well and serve. (Little amount of milk can be added if the yogurt is too thick/sour.)