January 19, 2014

Uddina Vade

Uddina (Urad dhal or black gram dhal) vade is a traditional South Indian breakfast dish.  Vade is typically and traditionally served along with a main course such as Dosa, Idli, or Pongal.

Uddina Vade

Urad dhal - 2 cups
Green chilies chopped - 3-4
Curry leaves chopped - 2 strings
Ginger grated -1/2 inch
Cilantro leaves chopped - 3 tbsp
Coconut chopped - 1 tbsp
Asafoetida - a pinch
Black pepper roughly crushed - 1 tsp
Salt to taste

1.  Soak urad dhal for 3 to 4 hours.
2. Grind urad dhal in a wet grinder or blender with as little water as possible (just enough water to blend) for about 15 minutes till light and fluffy.
3. Now add the chopped green chilies, curry leaves, ginger grated, cilantro leaves, coconut pieces, asafoetida, black pepper, and salt.  Mix well.
4. Heat enough oil in a pan.
5.  Wet your  hand well and make a small ball and make a hole in the middle and gently slide in the hot oil.
6.  Deep fry in medium flame and fry on both sides till crispy.
7.  Serve with coconut chutney and/or sambar.

January 12, 2014

Kanda Poha

Kanda Poha is poha (flattened rice or beaten rice) prepared with onion.  This is a popular Maharashtrian breakfast.  The South Indian version of this is similar but does not use potatoes and tomatoes.

Kanda Poha

Poha (flattened rice) thick variety - 2 cups
Potato - 1 big chopped
Onion - 1 medium
Tomato - 1 big
Green chillies - 4 or 5
Ginger grated - 1/4 inch
Salt to taste
Juice of half lemon

Olive oil - 2 tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Urad dhal - 1/2 tsp

Cumin seeds - 1/2 tsp
Curry leaves - 2 strands
Roasted peanuts - 3 tbsp

Chopped cilantro leaves - 2tbsp
Fresh grated coconut - 2 tsp (optional)

1.  Chop potatoes finely and soak in water
2.  Chop onions, grate ginger, green chilies and tomato and set aside.
3.  Soak poha in just enough water to the level of poha for 10 minutes.
4.  Make a seasoning of olive oil, asafoetida, mustard seeds, urad dhal, cumin seeds, curry leaves. 
5.  Next add the green chilies, chopped onion,  grated ginger, and cook till crisp.
6.  Add the chopped potatoes and fry well.  Finally add the tomatoes and cook till mushy.
7.  Add the  drained poha, salt and mix well.
8.  Finally add the roasted peanuts, lemon juice, fresh grated coconut and garnish with chopped cilantro leaves.

January 8, 2014

Avarekaalu Akki tari Kadabu (Steamed Cream of Rice balls)

This dish has different names in different regions.  In Mangalore it is called pundi katti and in Bangalore kadabu. This dish is made for breakfast with cream of rice.  Ideally, rice is washed and dried in shady cool  place and processed to cream of rice texture and then prepared for the authentic taste.

Avarekaalu Akki tari Kadabu

Cream of Rice - 2 cups
Water - 4 cups
Avarekaalu (Lilva papdi) - 1 cup
Cilantro chopped -  1/4 cup
Green chillies - 4 or more per taste
Ginger grated - 1 inch
Coconut grated - 1/4 cup
Lemon juice - of half a lemon
Butter - 1 tsp
Salt to taste

Olive oil - 4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 2 strings

1.  Cook avarekaalu in water with salt till tender.  Drain and set aside.
2.  Take olive oil in a pan and make a seasoning of mustard seeds, asafoetida, cumin seeds, urad dhal, chana dhal, curry leaves.  Add the water, salt, cooked avarekaalu and boil.  Reduce the heat and add the cream of rice.  Also, add, the grated ginger, green chillies, lemon juice, chopped cilantro.
3.  Keep stirring and cooking till all the water is absorbed.
4.  Add a tsp of butter for flavor.
5.  After it has cooled a little make oval shaped balls applying a little oil on your hand.
6.  Steam the rice balls (kadabus)  in a steamer for 15 to 20 minutes.
7.  Serve with coconut chutney.

January 5, 2014

Vegetable Biryani

Biryani is a rice-based dish made with spices, basmati rice, and vegetables. The name is derived from the Persian word beryā(n), which means "fried" or "roasted" (Wikipedia)

Vegetable Biryani

Basmati Rice - 2 cups
Mixed chopped vegetables (Carrots, Peas, Potato, Beans etc)  1 cup
Garlic - 1 clove

Olive oil - to sauté
Butter - 4 tbsp
Salt to taste

To Marinate:
Tomato - 1 medium
Onion - 1 medium
Yogurt - 1/2 cup

Whole Spices:
Cardamom - 4 whole
Cinnamon - 1 inch
Cumin seeds - 1/2 tsp
Cloves - 8
Bay leaf - 1
Black pepper - 1 tsp

Red Chilly powder - 1 tsp
Turmeric - 1/2 tsp
Garam masala powder - 1 tsp

Blend in half cup of water:
Cilantro leaves - 1/2 bunch
Green chillies - 4
Ginger 1 inch
Mint leaves - 10 leaves

Cashew nuts fried- 1/4 cup
Cilantro leaves - 3 tbsp
Sliced sauteed onions - 1/2

1. Chop 1/2 onion finely and sauté in olive oil.
2. Chop tomato and marinate with the sautéd onion, yogurt, red chilly powder, turmeric and garam masala.
3. Blend cilantro leaves, green chillies, ginger and mint leaves.
4. Take olive oil in a pan and fry the whole spices and a few green chillies.
5. Next fry the crushed garlic and chopped vegetables.
6. Add 3 cups of water in the pan and salt and 2 tsp of butter.
7. When the water is boiling add the rice, blend mixture, whole spices, marinated tomato, and vegetables.
8. Cover and cook on medium heat till the rice and vegetables are cooked.
9. Serve hot with roasted onions, fried cashew nuts, and chopped cilantro leaves.

January 3, 2014


Damrot is a  traditional milk based South Indian dessert. The grated white pumpkin or bottle gourd is cooked with milk, sugar and ghee then served with crushed nuts.


Grated white pumpkin or bottle gourd - 1 cup
Milk - 1 cup
Evaporated milk - 1/2 cup
Sugar - 3/4 cup - 1 cup
Ghee - 4 to 5 tbsp
Safffron - a pinch
Cardamom powder - a pinch
Cashew nuts - to garnish.

1.  Add the grated  pumpkin/bottle gourd to milk and cook till the milk is condensed.  Alternatively cook in a crock pot for 4 to 5 hours unattended.
2.  Add sugar, ghee and cook further in the crock pot for about 3 hours.
3.  Finally add the saffron, cardamom powder and garnish with nuts.