Garlic Rice / ಬೆಳ್ಳುಳ್ಳಿ Rice

An eazzy breezy rice with different taste and flavor for a simple and fast dinner. You can make it with hot rice or left over rice which ever is available. Here is the recipe:

Ingrediants :

Cooked Rice : 1 big cup
Oil : 2-3 tbsp (You can use ghee)
Garlic : 5 pods, chopped
Pepper Powder : 1tsp
Dry Coconut, grated : 1tsp (optional)
Red Chillies : 4 (cut into small pieces)
Curry Leaves : 1 Line
Chana Dal, Urad dal each : 1tsp
Mustard, Jeera each : 1tsp
Salt : as required

How to make it :

Heat oil in a thick bottomed pan.
When oil is sufficiantly hot add mustard seeds, let it crackle.
Add Chanadal, urad dal, fry for 30 sec, add garlic fry till they are golden brown
Now add Jeera, red chillies , curry leaves, and remove the pan from stove. Add pepper powder, salt and mix well.
Mix this tadka with cooked rice and mix. Add dry coconut and finish final round of mixing and serve. It can be eaten without any accompaniment. Dal, Dahi, Pickle all these goes well with this rice.

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JFI-Toor Dal and Holige Saaru

Holige saaru holds a special place in most of our kannadiga houses esp during festive days . It is so convinient to make this 'saaru' when holige is on menu and thus justifying its name. Here is how holige saaru is made.

Holige=Puran Poli, Hoorna = Puran/Pooran


To make Hoorna :

Toordal : 2cups washed and kept
Water : 4 cups
Turmeric: 1 pinch
Jaggery:2 cups
Wet Coconut: 2tbsp
Elaichi powder : 1/2tsp

To make Saaru:
Sambhar Powder : 2tbsp or according to your spice levels
Hoorna : Orange sized ball
Toor dal Stock
Tamrind paste: 2 tbsp or as per your sour level

Oil, mustard, redchillies, curry leaves and asafoetida. Heat a 1tbsp oil and add the tadka ingrediants in the order mentioned.

Hoorna Making:

Bring to boil 4 cups of water, add a pinch of turmeric and toor dal. Cook on medium flame till dal is done. Add more water if required or to make more stock water. Use colander to separate dal and water. Keep the stock aside to make saaru. Add jaggery to separated dal and put it on the stove on medium flame. Keep stirring till jaggery dissolves. Remove the dal and jaggery mix from the stove and add elaichi powder. Allow dal mix to cool completely. Add coconut to the dal mix and blend in a mixer to smooth paste. Do not use water to blend. Water present in jaggery is sufficiant to make the paste. Make the paste in small batches for the ease of blending. Make little balls of hoorna and proceed to make holige/pooran poli. You can see the procedure to make pooran poli here. Just replace the riceflour hoorna/puran in the procedure with the dal hoorna/puran.

Saaru Making:

Mix orange sized ball hoorna in stock water, add tamarind paste, sambhar powder, salt and mix. Bring this mixed liquid to boil. Adjust the taste. Add tadka. Allow saaru to cool down before it is served. Holige saaru is ready to eat with hot hot rice. Enjoy! This is my entry for JFI-Toordal hosted by Linda of out of the garden.

shhhhhh a secret...left over/ a day old saaru tastes yumm compared to fresh one. ;-)

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Babies dance for OSO?

I found this video on Youtube where babies dance? for OSO song. Watch, enjoy and have a fantastic weekend. :)

Om Shanthi Om aka OSO is a total entertainer. Relax, Chill, and do not use logic while watching, just enjoy!! :)) Akash enjoyed it so much that he even started dancing with the tune for the title song. Looking at the way he enjoyed 3hrs without disturbing us I can say that OSO is a family entertainer.

Jackfruit Halwa and Deepavali Wishes to all bloggers

Wishing all bloggers and their family a very Happy Deepavali.

Jackfruit Halwa

Ingrediants :

Jackfruit : 20 pieces
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Wet/Fresh grated coconut : 5 heaped tablespoonfuls (adjust according to your taste)
Ghee : 3 heaped tablespoonfulls
Sugar : 5 heaped tablespoonfuls (adjust according to the sweetness level of jackfruit)

Method :

1. Destone jackfruit pieces and cut them into small pieces.

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2. In a thickbottomed pan, take 3tbsp ghee and when ghee is sufficiantly hot, add jackfruit pieces.

3. Keep stirring the jackfruitpieces till it becomes mushy. At this stage jackfruit will no longer stick to the pan as it was doing in the begining.

4. Add grated coconut, and sugar. Bring it to boil. Keep stirring till all the sugar dissolves and halwa becomes thick.

5. Remove and serve. You can serve hot or cold halwa. Both of them taste excellent.
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Semolina/Rava Pakoda

My lovely sis made these pakodas when I visited Mysore recently. I loved them so much that I tried them in Singapore. Results were fantastic. I made them twice on popular demand and the demand is still on :-) Here is how I made those mouthwatering pakoda's which was served with coffee and continued serving another batch for dinner tooo... ;-)

All you need to make pakoda mix :

Fine Semolina (cream of wheat) /Chiroti Rava : 2 cups
Cornflour : 2tbsp
Onion : 1 big
Curry leaves : 3 lines
Coriander leaves : 4lines
Green Chilli : 2
Red Chilli Powder : 1tbsp
Baking Soda(soda bi carb) : 1/2 tsp
Salt to taste
Oil for deep frying pakodas


1. Cut onions lengthwise.
2. Chop green chillies into thin rounds
3. Chop coriander finely.
4. Chop curry leaves coasely

How to make:
1.Mix all ingrediants except baking soda and keep it aside for 20mins.
2.Heat oil in a thick bottomed pan on medium flame till it is sufficiantly hot to deep fry.
3. When the oil is getting hot, add soda bi carb to pakoda mix and mix well. Add water and make pakoda batter. (Batter consistency= loose or should resemble dosa batter)
4. Use wet hands to pour this batter into hot oil. spread the batter while pouring batter into the oil to get irregular shaped pakodas. I like it this way. Alternatively you can spoon the batter into oil to get a more appealing shape. Irregular shapes expose onions to the surface (gives good aroma and crispy onions) and also pakodas becomes thin and crisp. Fry them till brown or your desired color. I like them golden brown. It takes 3-4 mins for each batch to get fried. These pakodas are best eaten while they are hot. You can serve with chutney or sauce. A cup of coffee should not be forgotten to achieve best results. ;-)

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Gave a try to few more dishes from fellow bloggers :

1. Dosakaya Pachhadi from Padma's Kitchen . It was good to eat with rice.

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Our Week end lunch with dosakaya pachadi, bendekayi (Okra) sambhar, kothambari (coriander leaves) pickle and ghee
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A closer look at bendekayi (Okra) sambhar
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2. Also tried Raagi Halwa from Chandrika's blog @ Akshayapatra Photos will be uploaded soon. It was tasty.

Will update few more recipes that I tried with pics in next post.

Puffed Rice Poha

An eazy breezy breakfast item is Puffed Rice Poha. Tastes good and filling too. Here is how I make it:

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Puffed Rice : 1 pack (200g)
Onions: 1 big finely chopped length wise
Green Chillies : 5 cut length wise
Coriander leaves and grated coconut for granishing
Lemon Juice from 1 lemon


Oil : 3 tbsp
Peanuts - 1tbsp
Chanadal and Urad dal each 1 tsp
Curry Leaves
Turmeric- 1tsp


Soak puffed rice in water for about 20 mins. Remove water from puffed rice by pressing them. Hold a handfull of puffed rice and squeeze the water out. Take care not to mash them. Keep them aside.

How to make it:

1. Heat oil in a pan, add tadka ingrediants in the order mentioned. Let the peanuts and dals turn golden brown. add curry leaves and turmeric.

2. Add green chillies chopped lengthwise and onions follows. Fry the onions till they turn transcluscent and soft.

3. Add puffed rice and salt as required and mix the contents well till the puffed rice is sufficiantly hot. Switch off the flame and add lemon juice and mix again. Keep the pan closed for about 5-6mins. Garnish with coriander and coconut before you serve

4. I like to eat this with Mirchi bhajiyas and pakoda. It made a good weekend brunch for us.

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What would you do with left over Idli's?

The instantaneous answer would be dip those left over Idli's in some water, steam them and eat it :-) isn't it easy? Well before you close this window and think that I have gone crazy, let me tell what I do with leftover Idli's. I do exactly the same as above ;-) sometimes.., I know u all must be cursing me now while reading this post; someother time I choose to do something different and I call it ' total make over of Idli'. ........before I recieve any rotten u go with the recipe.. :D ;-)

Idli Upma

Idlis - 6 ... as many as left over (on purpose left overs also can)
Onion- 1
Curry leaves
Green Chillies - 2 or as per ur spice levels

salt as required
Coriander and grated coconut for garnishing


Oil- 1tbsp or as required
Chanadal n urad dal
a pinch of turmeric

Break/powder the Idlis using your hands. Keep them aside. Heat oil in a pan add tadka ingrediants in the order mentioned; Next to go in to the pan is green chillies, onion n curry leaves follows. Fry onions till they are soft. Add powdered idlis and stirr. Switch of the stove and keep it closed for a while till the flavors get mixed. Garnish with coriander and grated coconut. is ready to eat!!

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Khatta Dhokla - a distant cousin of Idli ?

Eating cereals n bread for breakfast everyday is so boring!!! I had heard this from my little one n big one several times in last few weeks. They did not even want figure rice (Chitranna/lemon rice), upma they were also boring. Idli .....I suggested? quick was the response - are u making vada and sambhar? :-( Oh no... then ...Dhokla Can ??? me asks Can Can...was the answer :-)) For those of you who are non-Singaporeans this 'can' stuff must be sounding a bit strange..but here adding 'can' is very normal.

Finally when Dhokla and chutney arrived on the table my little one asked ' why did u make idli in a plate?' and what are these black seeds doing on this ? then my dear hubby chipped in to tell his this story of 'Dhokla a distant? cousin of Idli'... According to the story Idli n Dhokla were cousin brothers and they got seprated in a shopping mall (like kumbh ke mele mein...bollywood story types) and Dhokla got a new mummy who was a Gujarati. So Dhokla was given a new look and he was presented in a different way ..... and so they became distant coz they stayed far away ...(hahahaaa internally). By that time all Dhokla pieces had safely landed in his tummy and he had gulped in a glass of MILO. Me n hubby laughed over the phone after we came to office. We dare not do it in front of Akash!! and you all know why.. ;-)

And here is how I made Khatta Dhokla. I copied the recipe from Tarla Dalal cooking website. You can read it here. Taste was fantastic. We all loved it. If you are a Idli lover you will definitely like his cousin too..

Some pics of the Dhokla I made in the morning.....
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A sweet and Rotti with Surtipapdi/ಎಳ್ಳುಅವರೆಕಾಳು ಮತ್ತು ಅವರೆಕಾಳು ರೊಟ್ಟಿ

Asha of Foodies Hope has kindly accepted this post for RCI-K. Many thanks Ashakka.

A picture of ಅವರೆಕಾಳು/Surtipapdi, a beans loved all over Karnataka for you all. Image is taken from Vadilal's website so you can see the weight etc in the picture. (

ಎಳ್ಳುಅವರೆಕಾಳು/A sweet dish with Surtipapdi

Preparation Time : 15 mins A preprep work is also needed to remove beans from their shells, soak the beans and deskin them.

Cooking Time: 20 mins


Shell the beans and soak the beans in water for 3 hrs and deskin the beans. They look like the ones in picture ones they are deskinned.

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Boil enough water to cook the beans in a pot and add beans to boiling water and cook the beans till they are done. Strain the water and keep the beans aside. Keep the stock water, do not throw it away.

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Ingrediants :

grated wet coconut : 2tblespoon

grated jaggery(gur): 5 heaped tablespoon (can adjust the qty according to taste)

deskinned beans : 1 cup (qty as seen in picture)
White Sesame Seeds : 11/2 tablespoon
Ghee : 2tablspoon
Cashewnuts for garnishing


1. In a hot heavy bottomed pan take sesame seeds and fry them till they turn golden brown. Remove the seeds and blend them to a fine powder and keep it aside.
A tip: Since the sesame sesame seeds pop on a hot pan, sprinkle some water on the seeds and then fry them. This helps to keep the seeds inside the pan.
2.In the same pan take jaggery and grated wet coconut and fry them till you do not smell the aroma of wetcoconut. The final mix obtained is dry as it looses the moisture. Takes around 7 mins. It is recommended to fry the mix on a low flame.
3. Add beans to the jaggery coconut mixture, sesame powder and mix them well. You can add little beans water stock to make it moist. Allow the mixture to take some heat. Switch off the flame and let it stand in the hot pan till you serve.
4. Fry cashews in hot ghee and pour it over the sweet dish before you scoop it to serve.
5. Eat n enjoy!!
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Rotti with beans/ ಅವರೆಕಾಳು ರೊಟ್ಟಿ


Rice Flour : 2 cups

Deskinned, cooked beans: 1/2 cup

Green chilli paste according to your spice levels

Onions, curryleaves, coriander leaves finely chopped according to taste

Jeera : 1 tsp

Salt to taste

How to make:

Mix all the ingrediants with water to make a dough. You should be able to make a firm ball out of the dough.

Grease the laminated paper with a teaspoon of oil. Take one orange sized dough and pat it evenly with your fingers to make a round. Pour a teaspoon of oil on the pat rotti and transfer it on a hot tava along with the paper with rotti facing tava and paper facing outside.

Remove the paper once the rotti is transferred on to the tava. Roast it on both sides. Serve with any chutney of your choice. I like to eat it with pickle ;-))

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See you all after a short break...........

I have emptied the fridge and filled my stomach (??!!!), cleaned the house, switched off the TV, packed the bags....guess why!!! la ala lalaaaaaa.....We are going to India!!! yeyeyeee I am dancing with my boy. I am as excited as him to see my parents, in-laws, friends and relatives. All the more to eat and have fun. I have dreamt enough of tomato masale, pani puri, masale puri, it and I have had them in my dreams. I have gone crazy yeh.....Me thinks and husband thinks also. I have taken my camera to capture some special dishes cooked by my MIL and my lovley sisters for RCI-K. So will be back soon.... Till then enjoy cooking, blogging and celebrating. Wish you a very happy Gowri & Ganesha Festival.

Image googled from Internet. I had this pic from longtime, so do not remember the website. Apologies.

A sweet and savory with Avalakki/Poha/Pressed Rice

Avalakki/Poha/Pressed Rice was kuchela's gift to Lord Krishna. It is said that avalakki is one of the favorites for Lord Krishna. Though I did not prepare it as prasadam to Lord Krishna but the occassion was just perfect to make some sweet and savory for my little krishna at home who loves to eat such things.

Avalakki/Poha Laddu

Avalakki/Poha - 1 cup
Grated Dry Coconut - 1 cup
Sugar-3/4 cup or 1 cup depending on the sweetness
Ghee - 1 cup

Microwave 1 cup poha on medium high for 4 min. It looks like this when you remove from microwave.

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Allow it to cool. Take the poha, sugar and grated dry coconut in a blender and blend till it you get a coarse powder. The grains should like crystals of sugar. Remove the powder to a plate and add hot ghee to it and make laddu immediately. Decorate it with dry fruits and serve. It is crunchy to eat.

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Another look

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A Svory/ Snack

Avalakki puri/chiwda call it by any name it brings smiles over ones face when it is served with Tea/Coffe. Here is how I do it:
You need these to make :

Avalakki (thick variety), pottukadalai/huridakadale/roasted chana dal, peanuts, red chillies, curry leaves, a pinch turmeric and salt. You can see a deep frying gadget there in the picture which is used to fry avalakki. Oil for deep frying.

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Heal oil in wide pan over medium flame. When oil is sufficiantly hot take a fistfull of avalakki in the frying gadget and dip it in the oil for 30seconds. You get crispy avalakki. Remove the crispy poha on a kitchen Towel/tissue paper.

Follow the same step till you finish all poha. Fry peanuts, roasted chanadal, chillli, curry leaves in the same way.

Take avalakki, peanuts, chanadal in a bowl. In a pessel and mortar take fried redchilli, salt and turmeric crush to a very coarse powder. Mix it with avalakki and toss all the ingrediants well. Finally add fried curry leaves and serve fresh.

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Tambli/Tambuli with Cucumber and Doddapatre Soppu

Tambli/Tambuli is a happy marriage of chutney and yoghurt. It involves no cooking, quick to make and easy to clean. The total time is 5-7 mins. It is a perfect accompaniment with rice on a hot summer afternoon. Very popular in some parts of Karnataka. There are many ways to make it and here I have my version.

You need these to make cucumber tambuli:

Cucumber - 1 (alternatives are onion, brahmi, doddapatre soppu etc)
Coconut - 2tbsp
Green Chillies - 2
Coriander leaves - 1 line
Yoghurt - 1/2 cup
salt to taste
Tamarind - optional

Preparation :

Deskin and deseed cucumber. Cut them into small little pieces.

How to do :

Take small pieces of cucumber, coconut, greenchillies, coriander leaves and salt in a blender. Blend to a smooth paste. Water in the cucumber is sufficiant to blend them together. Add this paste to yoghurt and mix well. Serve with Rice, pickle and sundried yoghurt chillies.
Optional : You can choose to tamper it with mustard, curry leaves and asafoetida.

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Doddapatre soppu tambli

Doddapatre soppu is a plant with many medicinal properties. I know that it is used to cure skin allergies in folk medicine. I have 2 pots full of this soppu/leaf/keerai in my balcony garden.

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Doddapatre Soppu : 10 big leaves
Jeera: 1 tbsp
Coconut : 2 tbsp
Green Chillies : 2-3
Yoghurt : 1/2 cup

How to make:
Roast/Fry Doddapatre Soppu in one drop oil till the leaves wilt. The same version of the soppu available in India is thicker and it irritates the tongue when eaten/used without roasting/frying. The leaves that I have at my house in Singapore does not irritate the tongue when eaten/used without frying.
Blend Doddapatre Soppu, Jeera, green chillies , salt and coconut to smooth paste using sufficiant water. Add this paste to yoghut mix well. Serve with Rice.

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Rave Kodubale & Spicy Puffed Rice / ಖಾರಮ೦ಡಕ್ಕಿ ಮತ್ತು ರವೆ ಕೋಡುಬಳೆ

A popular snack in every household of Karnataka is puri/mandakki/mandalu/.............Almost every district of Karnataka has christened it with their own name. Bellary and some adjacent places call them mandalu, Chitradurga, Davangere, Hosadurga, it Mandakki, Mysore, Mandya .......popularly known as Puri. A favorite time pass snack/teatime snack/alltime snack is kharamandakki or Crsipy Puffed Rice. There are atleast 4 different ways to make it and as I have mentioned its popularity among various districts of Karnataka every place has their own version.

Take a walk on MG road, Bangalore you can see vendors selling this crispy puffed rice. You can easily kill your hungerpangs while you are heading back home from office with a small pack of 'churumuri' made of puffed rice.

If you have studied in Karnataka and lived in hostels here you may see that a Karnataka girl would not come to hostel without a big pack of crispy puffed rice. Other popular things that goes to hostels are chatnipudi, hulianna gojju(tamarind sauce to mix with rice), nimbekaayi uppinakaayi(lemon pickle) , Chakli, Kodubale, Nippittu and many more. I can go on..n...on about hostel and stories but I think its time to share the recipe.....

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A tempting combination of puffed rice and kodubale.

A simple to make recipe for kharamandakki is .....

Ingrediants :

Puffed Rice : 200g
Green Chillies:15 or according to your spice level
Curry Leaves : 2 lines
Garlic : 5 pods (optional)
Dry Coconut : 15-20 thin sliced pieces or grated dry coconut
Peanuts : 1 big cup
Hurgadale/Pottukadalai/roasted gram dhal 1 big cup
Oil : one small cup (approx 7-8tbsp)
Turmeric, Mustard, Asafoetida

Preparation :
1. Clean puffed rice. Most of them time they contain dust
2. Chop curry leaves into thin pieces
3. Slice dry coconut into thin pieces. Alternatively you can use grated dry coconut readily available in stores.
4. If using garlic crush them in pessel n mortar
5. Slit green chillies lengthwise
6. Check salt levels of puffed rice. If it is too salty add less salt to the snack.

How to make:

Every ingrediant which goes into this recipe should be fried till they are crisp. Puffed rice takes up moisture if any of those ingrediants are not crisp enough.
1. Heat oil in a wide pan. Add mustard, let it crackle. When it stops crackling add garlic sautee till it becomes crisp n brown.
2. Add green chillies sautee till they are crisp.
3. Add peanuts fry till they are crisp, roasted bengal gram follows. Fry till it turns crisp n brown.
4. Add thin slices of coconut and fry them till are golden brown. Add turmeric, curry leaves. Fry till curry leaves are crisp. Finally add Asafoetida and salt and switch off the flame.
5. Add puffed rice, mix thoroughly. Remove the vessel from stove and keep it aside when you are mixing the puffed rice.
6. Allow it to cool. It becomes crisp at room temperature. Store it in airtight container.
7. Enjoy Madi!!!!!

Rava Kodubale or Semolina (Rava) Rings??
'Semolina hornbangles' is the exact translation of Rava Kodubale word by word! But doesn't that sound wierd? horn bangles? so I made it simple and blogged them as rava rings like onion rings/fries?? of KFC! There is sky and earth difference between onion rings and rava rings.
These rava rings or hornbangles are tasty and a good tea time accompaniment.

Chiroti Rava/Fine Semolina: 1 cup
Rice Flour:1tbsp
Warm oil: 2tbsp
Green chilli paste:1tbsp
Soda bicarb: 2tsp
Oil for deep frying.

How to make:Mix all the above ingrediants with water and knead to make a dough. Dough consistency should be medium. Chapathi dough consistency would do. Take lemon sized ball of the dough and roll them to make 5' sticks. Join the ends and press gently to lock the edges. Deep fry in oil till golden brown. Remove on a kitchen towel and serve when they are at room temperature. Hot kodubale is soft they turn crispy when they cool down. Store in a airtight container.

This is my contribution to WYF snacks hosted by Hima of Snackorama . Hima I have more snacks to blog so will email you all at once. Also it goes to RCI-K.

White Puran Poli /ಬಿಳೀ ಹೋಳಿಗೆ

A month dedicated to RCI-Karanataka. All dishes that will be posted this month on TOM will be for RCI-Karnataka. Enjoy recipes from the land of Kaveri!.

Yet another finger licking breakfast from my grandmother. We call it 'ಬಿಳೀ ಹೋಳಿಗೆ' in Kannada which translates to White puran poli! ; here poli is white because 'puran' or the filling is white in color. The filling is made from rice flour and then rolled them off like normal polis. It is relished with chutney and palya (potato curry).

Ingrediants for Puran/filling: (makes 6-8 polis)

Rice flour : 2 cups

Water: 4 cups


Ingrediants for the skin/outer cover layer

Chiroti Rava : 2 cups



oil (I prefer to use Sunflower oil. Any oil that is in use at home for day to day cooking can be used)

Most of you know to make Chutney and Potato Palya so I will not be blogging them.

How to make it:

1. Mix Chiroti rava and salt. Add enough water to make a dough. Dough should be soft like chapathi dough. Pour some oil and knead again till some of the oil is taken in by dough. Pour extra oil on the dough cover it with a lid and leave it aside for 30 mins.
Chiroti rava looks like this.........

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2. Bring 4 cups of water to boil with salt. When water starts boiling add rice flour and let it boil for 7 mins on low flame.
3. Switch off the stove after 7 mins and mix riceflour and water thoroughly. At this stage you can see lumps when you mix it. Do not panic. Cover the vessel with a lid and leave it aside till the mix cools down.

4. Take the warm rice flour mix in a polythene and knead the mix to make a soft lumpless dough.

5. Remove and make orange sized balls .

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6. Take a lemon sized chiroti rava dough and spread them using fingers. The dough is stretchable so there would be any problem while doing this.

7. Place one rice flour ball and fold in the skin as shown in the picture.

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8. Apply some oil on the closed ball and press it gently to make it flat.

9. Roll them off with a rolling ping pin like chapathis/polis on a laminated paper. Smear oil to the rolling pin to roll them easily.

10. Place the rolled poli on the hot tava with the paper as shown in the pic. Take the paper away and use it for next poli.

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11. Fry it on both sides and serve with chutney and Potato Palya/sabji

12. You can make masala poli like masala dosa this

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13. Eat and Enjoy!!!! :-)

14. Forgot to post this picture :(

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Check out other authentic Karnataka cuisine on my blog too. To name a few Akki Rotti, Chitrana, Badanekayi bajji, RiceFlour Pooris, Mysore Bonda, Hurulimalake Huli, Hurgalu.

Happy Cooking for RCI-K.

Jeera/Cumin in Lime Juice a remedy for upset stomach

A simple remedy to upset stomach is cuminised lime juice. There are a number of medicinal properties of Cumin, one among them is to cure upset stomach.

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Lemon Juice: 2 tbsp

Jeera : 1 tbsp

Pepper Powder: 1/2 tsp

Ginger grated: 1/2 tsp

Water: 1 big glass (300ml)


Prep Work: Coarsley grind cumin and salt in a pessel and mortar. Grate ginger.

Take jeera, slat, ginger in 300ml water and mix thoroughly. Keep it aside for 10mins. Filter the water to get cuminised water or you can use it as such with cumin.

How to make it:

Add lemon juice and pepper to cuminised water and mix thorougly. Adjust salt to your taste and serve/drink immediately.

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To make cuminised buttermilk:

Jeera : 1 tbsp

Greenchilli: 1 small

coriander leaves: 3 lines

Grated ginger: 1 tabsp

Asafoetida: 1 pinch


How to make:

Blend the above ingrediants in a blender and store in the fridge. It can stay for a month if stored in airtight container in the refrigerator.

Take one spoonfull of the mixture and mix it with 300ml buttermilk. Set it aside for 15 mins before it can be consumed. You can choose to filter it or drink it as such.

This is my entry to Sunita's spice event 'Think Spice Think Cumin'

Rice Flour Poori and Chilli Gojju/ವಾಡಪ್ಪಿ ಮತ್ತು ಮೆಣಸಿನಕಾಯಿ ಗೊಜ್ಜು

I don't know whether it would be right to claim this dish as a signature dish of my granny who is now 80+ yrs old. But I can certainly boast that she had doctrate degree in rotti making and vadappi (riceflour poori's) making . summer holidays would just fly away eating those delicious dishes made by granny. I really miss those days. Here you go with the recipe.....
Rice Flour Poori/Vadappi

Ingrediants :

Rice Flour : 2 cups
Jeera : 1tsp
Salt and luke warm water
Oil to deep fry

How to make:

1. Mix rice flour, jeera, salt with luke warm water to make a soft dough. The dough shud look like the one shown below:

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2. Take a small lemon size dough and pat them to make pooris using your hands on a plastic cover or a non-stick paper as shown below.
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3. Take the flattened dough away from the paper and dip it into hot oil and fry till golden brown on both sides.
4. Alternatively you can pat them on your palm and dip them into the oil which yields the same results.
Chiili Gojju
Ingrediants :
Green Chilli - 10
Onion - 1 medium size, cubed
Wet Coconut - 3 tbsp
Tamarind juice : 1tbsp
Oil - 1/2tbsp
Mustard and curry leaves for tampering
For Gojju Powder:
Coriander seeds : 1tbsp roasted
Roasted gram dhal/Hurikadale/pottukadale-4bsp/one fistful
Powder the above two ingrediants and keep it ready for gojju making
How to make:
1. Wash chilli and take it in a blender along with salt and we coconut and blend it to a coarse paste.
2. Cube onions.
3. Do tampering with mustard and curry leaves. Add onion and sautee till they become transcluscent, chilli paste goes in, sautee it for 2 more mins and add water. Adjust the water level to make sufficiant amount of gojju.
4. Allow this to boil for 3 mins or till onions becomes soft.
5. Powder the gojju ingrediants and mix the powder with tamarind juice.
6. Add this paste to boiling water and stirr well.
7. Serve Hot and enjoy
A tip: Do not add too much water as the final product may turn watery. If you happen to end up with watery gojju, dont panic. Add powdered gramdhal/pottukadalai powder. Always mix the powder with water before you add to hot gojju. Adding powder directly to hot water results in lumpy endproduct.

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This is my entry for JFI chillies hosted by Nandita and JFI Rice hosted by Sharmi of Neivedyam.

Sprouted Horsegram Curry / ಹುರುಳಿಮೊಳಕೆ ಹುಳಿ

Horsegram/ಹುರುಳಿಮೊಳಕೆ is one of the lesser known beans. It is called Gahat, Kulath or Kluthi in India. Dehusking germination cooking and roasting have been shown to produce beneficial effects on nutritional quality of this legume. It is mainly eaten in Himalayan NorthIndia and Southern part of India. Horsegram is the main ingrediant in Vuluvula Charu of Andhra Pradesh, Huruli Saru of Karnatka and Kollu Rasam of Tamilnadu.

This dish is from Karnataka and I would like to share with you all how to make hurulimalake Huli or sprouted horsegram curry. The curry goes well with rice, chapathi and rotti. My preference is to eat with rotti.

This curry takes about 45 mins cooking time so do it when u have lots of time. It serves a family size of 4.

Ingrediants :
Horsegram - 100g or 1 big cup
Sodabicarb- 1tsp
Onions- 2 Medium sized, diced into cubes
Oil for tampering
Mustard - 1/2 tsp
Curry leaves - 1 line

For making curry paste

Masala Paste -1

Coriander seeds - 1tbsp
Jeera - 1tsp
Red Chillies -10 or adjust to your spice levels
Cinnamon powder -1/2 tsp
Onion - 1/2 diced

Masala Paste -2
Wet Coconut - 3tbsp
Poppy Seeds - 2 tsp or alternatively you can soak 4-5 cashews
Tamarind juice - 3 tbsp

How to prepare:
1.Soak horsegram in soda bicarb water for a day. Remove water from the beans and transfer the soaked beans into a cheese cloth/airtight box and allow it to sprout as you do it for any other beans. They take more than a day to show sprouts. ( Sodabicarb water is only for soaking and not for sprouting. Soaking the beans in soda bi carb water reduces the cooking time , since horsegram requires usual than longer time to get cooked this method comes handy here. )
2. Dry roast all masala-1 ingrediants . You can use a drop of oil while roasting onions. Blend them to a fine paste.
3. Do tampering with mustard and curry leaves , add onions fry them till they turn transcluscent; add masala-1 fry for 30 sec and throw in sprouted beans. Sautee it with masala for a min or more till the beans get warm. Add sufficiant water for the beans to cook. Transfer the contents to pressure cooker directly or any vessel and pressure cook till 6 whistles. Cooking time for horse gram is long.
4. Meanwhile dry roast poppy seeds till they are fragrant. Take roasted poppy seeds, wet coconut and salt in the blender and blend them to fine paste. This makes your masala paste -2.
5. Add this masala paste -2 and tamarind juice to the pressure cooked mixture and bring them to boil. Let the mixture boil for atleast 3-4 mins. Let it the finished curry to settle down for 15-20 mins before you serve it rice, chapathi or rotti or anything of your choice.

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