Mysore Bajji / Mysore Bonda Or Mangalore Bajji

I would love to say Mysore is famous for quite a few dishes which are made all over the world and also in different states of India. I am very proud to say that i am a mysore girl and also my husband too. There are lots of dishes which use the name mysore in them like mysore masala dosa, mysore pak, mysore bonda etc., It really makes happy to see some other blogs/ websites mention these dishes. This bonda/bajji made in the road side cart and restaurant we used to have it. I remember this fondly from my school and college days. Simple to make... I love to make this and share this recipe with everyone...Nice to have it in chilli weather for hot fried snacks with some hot chutney. It is also known as Mangalore bajji (Goli bajji)

  • Maida / All purpose flour - 1/2 cup
  • Rice flour - 1/4 cup
  • Baking powder - 1/4 tsp
  • Jeera seeds - 1/2 tsp
  • Green chillies chopped - 1 (Medium hot)
  • Salt to taste
  • Buttermilk (aprox 1/2 cup)
  • Mix maida, rice flour, baking powder in a bowl
  • Add jeera seeds, green chillies, salt and add buttermilk ( batter should not be too thick or thin consistency should be dosa / idli batter if not enough buttermilk you can add it little bit
  • Leave for 5 mins
  • Heat enough oil in a pan
  • Take a medium size spoon or hand use whatever you like , i use spoon to pour the batter into the oil
  • Take a spoon full of batter and slowly drop into the oil fry till golden brown color
  • Serve hot with coconut chutney

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Bendekai Morukolomb / Okra Stew

Bendakai more kolomb is a tamil (iyengar) word, in kannada it is called bendekai mosaru huli. This a type of yogurt stew. Very tasty and well suited with hot plain white rice. This is the one of my viewers request. This is a popular south Indian dish.

  • Bendekai / Okra (Ladies finger) - 2 cups (chopped)
  • Thair / Mosaru / Yogurt (Curds) - 1 cup
  • salt to taste
  • Tamarind juice - 1 tsp
Masala Ingredients
  • Coconut / Thenga / Kai thuri - 1/4 cup
  • Dalia / Kadle / Hurkadle - 3 tsp
  • Green chilies / Hasar malaka / Hasaru mensinakai - 3 (medium hot)
  • Coriander leaves / Kothambri soppu - 4 tbspn
  • Mustard seeds / Kadag / Sasive - 1/2 tsp
  • Turmeric powder / Manje pudi / Harshina - 1/4 tsp
  • Water to grind - (aprox 1/4 cup)
Tempering :
  • oil - 2 tsp
  • Mustard seeds- 1/2 tsp
  • Red chillies - 2
  • Hing - 1/2 tsp
Method :
  • Grind the masala ingredients and keep aside
  • Wash and pat dry okra / bendekai and chop
  • Heat 1 tsp oil and fry the okra till cooked then
  • Add 1/2 cup and tamarind juice cook the bendekai / okra
  • Add masala paste add salt bring to boil for 2-3 mins
  • Heat oil add mustard seeds allow to splutter and hing, chillies pour into morukolomb
  • Cool down and add curds / yogurt ((Home made Mosaru / Moru (yogurt / curds) is used in this gravy.)
  • Serve with plain rice

bendkai morkolamb

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Spinach Raita / Paalak Thayir Pachadi

The almost similar as the other raita recipes but with palak. Just an attempt to use healthy veggies everyday in my cooking.


  • Palak leaves - 1 cup
  • Thair / Yogurt / Curds - 1-1/2 cups
  • Coconut / Thenga - 2 tsp
  • Salt to taste


  • Mustard seeds - 1/2 tsp
  • Channa dal - 1 tsp
  • Hing - A pinch
  • Red chillies - 2


  • Chop and wash the palak and cook it using little bit of water. Drain out the water
  • Add curds , salt , coconut mix well
  • Heat pan add oil and add mustard seeds, channa dal and chillies and hing allow tosplutter and dal turns brown and pour into the pachadi
  • Serve with rice


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Uttapam is a South Indian breakfast dish. A type of dosa. This is a dosa topped with fried onion, carrots and coriander leaves / cilantro (& chilli as per taste). This is made with the Dosa Batter (normally using the set dosa batter). Some people do make it using Idli Batter too. This goes well with coconut chutney or red chilli chutney.

Ingredients for Dosa batter ( same ingredients used for Set Dosa )
  • Dosa rice or Basmati rice / Akki - 3 cups
  • Parboiled rice / Kusubalaki - 1 cup
  • Poha (beaten rice) / Avalaki - 1/2 cup
  • Urad dal (Blackgram) / Udhina bele - 1/2 cup
  • Puffed rice / Kadle puri - 1/2 cup
  • Salt ( acc to taste)
Ingredients for topping
  • Grated carrots
  • Chopped onions
  • Chopped coriander leaves
  • Chopped green chillies (optional)
  • Chopped tomatoes (optional)
  • Wash and soak the batter ingredients for 5 hrs then drain out the water
  • Grind into a smooth batter using water
  • Add salt to taste
  • Close the lid and leave for fermentation to 10hrs
Method for Uttapam
  • Heat the Tava / Flat pan grease the 1/2 tsp oil
  • Add chopped veggies and pour the laddle full of batter on top the veggies
  • Add oil on the edges
  • Leave for few mins until golden color
  • Turn over the uttapam
  • Then serve hot with chutney

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Chayote Squash Raita / Seemebadanekai Thayir Pachadi

Few of my viewers had mailed me asking me to put up some raitas. It was a long time on my to-do list to post it but i never took the pictures and posted. These recipes i make almost every week along with rasam. Simple recipe anyone can make. This goes well with any rice dish or even plain hot rice. "Thair" is a tamil word.

  • Chayote Sqyash / Seemebadnekai - 1
  • Yogurt / Curds / Thair - 1-1/2 cup
  • Salt to taste
  • Cocount / Thenga , grated - 2 tsp
  • Coriander leaves / Kothambri soppu , Chopped - 2 tsp
  • Green chillies / Malaka, chopped - 1
  • Mustard seeds / Kadag - 1/2 tsp
  • Oil / Aanne - 1 tsp
  • Channa dal / kadal parppu - 1 tsp
  • Asafoetida / Perugaayam - a pinch
  • Wash and peel the squash and remove seed
  • Pressure cook the squash and mash them
  • Add curds / yogurt , salt , and coconut
  • For tempering : Add oil in a pan and mustard seed allow to splutter
  • Add hing , channa dal fry then
  • Pour into squash bowl mix well add coriander leaves
  • Serve

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Vanilla Cupcakes With Chocolate Frosting

I was just wanted to try cupcakes from a long time and I finally made it. I used to make cake but i haven’t posted any cakes / cupcakes. Long time back I had bought a book called "Taste of Home Cake Mix Creations". This is the one book i feel easy and makes me happy to take tips from. Everyone can make from this book without being an expert in baking. I have used the cake mix flour which is available in grocery stores. Made cupcakes on my hubby's b'day, came out awesome. I used betty croker cake mix and made a frosting at home and decoration is by my son. Actually eggs are used extensively in making of cakes / cupcakes but these cupcakes are without egg. I have used Baking soda instead.

Note: Egg Substitutes : Ener-G, Banana, Baking Soda, Buttermilk

  • Package Yellow Cake Mix - 2 cups
  • Baking Soda - 1 tsp
  • Vanilla Extract - 1/4 tsp
  • Chocolate Frosting
Ingredients for Frosting :
  • Cream - 8 ounces
  • Butter - 1/4 cup
  • Sugar confectioner - 2 cup
  • Chocolate chips / Baking cocoa- 1 cup
  • Prepare cake/cupcakes batter according to package directions.
  • Fill the cupcake paper two-thirds full.
  • Bake at 350F for 20 minutes and check the cake using toothpick comes out clean
  • Cool completely and spread frosting
For Frosting :
  • In a pan add butter, cream stir and add chocolate chips cook until chocolate is melted
  • Then gradually add sugar stir well until smooth and keep aside

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Palak Pulao / Spinach Rice # 3

This is one healthy dish. I have already posted 2 different types of palak rice. Everybody wondering posting only palak rice but this recipe is delicious i am sure.

  • Palak soppu/ Spinach Leaves- 2cups
  • Buttani / Green Peas - 1/4 cup (optional)
  • Malaka / Green chillies - 3
  • Coconut, grated- 1/4 cup
  • Chakke / Cinnamon - 2 small pieces
  • Lavanga / Clove - 2
  • Cheera / Cumin seeds - 1/2 tsp
  • Molag / Blackpepper - 4
  • Kothambri soppu / Coriander leaves / Cilantro- 2 tsp
  • Basmati Rice - 2 cups
  • Cashews - 2 tsp
  • Salt to taste
  • Olive oil - 2 tbsn
  • Chop and cook the palak and drained out the water
  • Boil the peas and rice and keep aside
  • In the mixer add coconut, 1 tsp chopped palak / spinach, jeera, cinnamon, blackpepper, chillies, coriander, clove grind into a smooth paste with little bit water
  • Take a large pan heat oil add jeera seeds - 1/2 tsp allow to splutter then add cashews fry till cashews turns golden color
  • Then add masala paste and remaining cooked palak and peas stir fry add salt switch off the flame
  • Add rice and mix well and serve with raita

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Channa Palak Sabzi

This is one is the healthiest sabzi’s. Easy to make recipe and very good as a side dish for chapati/roti.

  • Palak / Spinach - 3 cups
  • Onions - 1/4 cup, chopped
  • Channa / Chickpeas - 1/2 cup
  • Green chillies - 2
  • Garam masala - 2 tsp
  • Chilli powder - 1/2 tsp
  • Jeera powder - 1/2 tsp
  • Jeera seeds - 1/2 tsp
  • Oil - 2 tsbn
  • Salt to taste
  • Lemon juice
  • Wash and chop the palak/spinach and cook the palak/spinach with little water
  • Soak the overnight channa/chickpeas and pressure cook the channa's / chickpeas (drain out the water)
  • Chop the onions finely and green chillies
  • Take a blender and blend the palak very coarsley
  • Take a pan add oil and add jeera seeds allow to splitter
  • Then add chopped onions and chillies, fry for few mins
  • Add channa and palak stirfry
  • Add salt and chili powder, garam masala, jeera powder and mix well
  • Add lemon juice and serve

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Goldfish Bread Pizza

This is one for the kids. My son is going to full time school nowadays and I am trying to find innovative things which look good and also taste good for him. We can have this anytime, son loved it.

I got this bread in the bread aisle in our local grocery store. Made this pizza and sent this in my son’s lunch box, he loved it

You can make sandwich too. The fish shape for the bread looks cute & appealing to the little ones. The one I bought it was of Pepperidge Farm brand. I am not sure if it is available in other brands.

Toppings : Cheese Pizza :

  • Pepperidge Goldfish White Bread packet
  • Shredded Mozzarella Cheese
  • Traditional Marinara Sauce
  • Preheat the oven 350F
  • Grease the butter on a oven tray and place the bread pieces, split side up
  • Spread the sauce on each bread on top spread cheese
  • Bake for 10 mins until cheese melted
Toppings : Cheese and Spinach :

  • Pepperidge Goldfish White Bread packet
  • Shredded Mozzarella Cheese
  • Traditional Marinara Sauce
  • Spinach finely chopped 2 tsp
  • Onions - chopped
  • Olive oil - 1/2 tsp
  • Heat olive oil in a small pan add onions and spinach fry for few mins and keep aside
  • Preheat the oven 350F
  • Grease the butter onto a oven tray and place the bread pieces, split side up
  • Spread the sauce on each bread on top spread cheese and spread cooked onions and spinach
  • Bake for 10 mins until cheese melted
Toppings : Onions and Greenpeppers :

  • Pepperidge Goldfish White Bread packet
  • Shredded Mozzarella Cheese
  • Traditional Marinara Sauce
  • Onions chopped
  • Green peppers finely chopped
  • Olive oil
  • Heat olive oil in a small pan add onions and greenpeppers fry for few mins and keep aside
  • Preheat the oven 350F
  • Grease the butter on a oven tray and place the bread pieces, split side up
  • Spread the sauce on each bread on top spread cheese and spread cooked onions and green peppers
  • Bake for 10 mins until cheese melted
Serve hot with Ketchup

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Kadale kai Unde

It is peanut mixed with jaggery. It is also called Chikki. We make this for festivals if it is made flat it can become Chikki. Sort of easy to make and also healthy (no sugar) too.

  • Peanuts - 1 cup (roasted and peeled and crushed)
  • White sesame seeds - 2 tsp
  • Jaggery - 2 cup
  • Roast the peanuts and crushed and keep aside
  • Take a pan add jaggery and bit of water bring into boil and make a thick syrup
  • Add the peanuts, sesame seeds and inot jaggery and make a small size balls or make a flat and cut into pieces both chikki and unde is ready. Store it in the box

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Thenkol is one of the iyengar salt savory no spicy at all. Made only during special occassions and festivals. Thenkol is best to have as a snack with coffee , and some of the iyengar's (our community) soak it in coffee too (especially my husband ), and also with payasam (kheer - sweet dish) . The base for this is the Thenkol maav (powder). Once this is correct everything falls into place. Earlier my grandmother used to do this at home itself.  I will head directly to list the ingredients and method.

Ingredients for flour
  • Rice - 2 cups
  • Black gram - 1 cup
Method for flour
  • Grind into nice flour
Method for Thenkol
  • Take a bowl add flour then add jeera seeds 2 tsp, butter 50 grms(2oz) & salt to taste
  • Add water & knead the mix gently into a dough
  • Fill the medium size dough ball into a chakli / Thenkol press
  • Press the dough into a round shaped on a plastic sheet
  • Deep fry till golden color over low flame
Recipe Source : My Mom

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Kodu Bale # 2

Kodubale is another savoury dish which was made with my mom. She had another type and method to make this dish. I have already posted my version of this dish. The link for the same is Kodu Bale

I am now posting her version of making this savoury dish. Really i wouldnt want to compare both the different types but... i leave it to you all.

  • 1 cup Rice flour / Akki hittu
  • 1/2 cup Sojji rava / Chirotti rave
  • 2 tbsp Maida / Allpurposeflour 
  • 1/4 cup Hot oil / Bisi Yenne or Butter - 1/4 cup
  • 1 tsp Red chilli powder / Mensinapudi
  • 1 tsp Crushed curry leaves / Karibevu
  • A pinch of Asafoetida / Hingu
  • 2 tsp White Sesame seeds / Yellu
  • Salt to taste
  • Take a large bowl add Rice flour and chirotti rave
  • Add curry lvs, chilli power, sesame seeds salt, Asafoetida and hot oil
  • Mix and leave for 5 mins then sieve the dough well using a bit of water (should be thick dough)
  • Divide the small sized balls and gently roll them in the cutting board should be even size
  • Roll them atleast 3inch stright and slowly turn around & join the other side.
  • Rest the dough balls make the same way
  • Put in 4 to 5 Kodubale at a time in a hot oil & deep fry on medium flame till golden brown
  • Remove and drained in the paper towel and cool it and store it in an airtightbox
Recipe Source : My Mom

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This sweet dish is made during festivals in karnataka and my mom, who is here with me now, made it and i helped her. In the process i also learned how to make it. I would say it is a bit difficult to make. Since this is a festive season till Diwali I thought to share this all with. We love this sweet in our family.

Sajjapa Purna

Ingredients for Purna
  • Rava (Upma Rava) / Rave - 100 grms
  • Coconut / Thenga - 1 cup, grated
  • Dry Coconut / Kobri - 1 cup
  • Jaggery / Vellu - 5 cup
  • Cardamom powder / Elaki pudi - 1 tsp
  • Poppy seeds / Gasagase - 1/2 tsp

Method for Purna which is the filling for the Sweet Dish

  • Take a large and thick pan.
  • Add 1/4 cup of water
  • Add Jaggery and let it boil well till it get sticky
  • Then add coconut and kobri (dry coconut)
  • Mix well upto 5 to 10 mix, constantly stiring
  • Add rava ( do not fry the rava) , elaki powder and khuskhus (gasagase / poppy seeds) and stir constantly on low flame for 5 mins. Switch off and cool.
  • This can be stored in a box and refrigerated for future use too.
  • Maida - 1/2 cup
  • Chiroti Rava / Sojji Rava - 1 cup
  • Oil - 2 tbspn
Method for the Sweet Dish

  • In a bowl add Maida and rave sieve well. Add oil then add a little bit of water and make it into a dough. knead for 3-4 mins.  Cover & keep it aside for couple of hours or an hour.
  • Make small size balls out of the dough
  • Grease the hands with oil and press the small dough balls to make it flat (same size as we make for puri's )
  • Add medium size purna / sweet filling (which was prepared earlier) in the middle of the flat pressed dough
  • Cover / Fold the edges so that the purna / filling is fully covered. Flat them it should be round shape
  • Deep fry it in the oil till golden brown (on medium flame) 

Recipe Source : My Mom

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Broccoli Stir Fry

This is simple recipe and tasty too everyone can do. Healthy and Tasty bowl of dish. We all know broccoli is good for health and also this dish includes potato, baby corn and paneer etc.,

  • Broccoli florets - 2 cups
  • Potatoes - 1/2 cup , cubes
  • Paneer - 1/2 cup, cubes
  • Baby corn - 1/4 cup, chopped
  • Tomato - 1/4 cup, chopped
  • Green chillies - 2
  • Onion - 1/2 cup, chopped
  • Jeera seeds - 1 tsp
  • Jeera powder - 1 tsp
  • Coriander powder - 1 tsp
  • Salt to taste
  • Oil (i used olive oil) - 2 tsp
  • lemon juice
  • Boil broccoli, potato and baby corn, drain all the water
  • Take a large frying pan add olive oil and add jeera seeds allow to splutter
  • Add green chillies, onions fry for few min till onion turns color
  • Add tomato fry then add veggies
  • Sprinkle salt , jeera powder and coriander powder fry for few minutes
  • Sprinkle lemon juice and serve

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Missing in Action

Fellow Bloggers & Viewers,

I know i have been out of action for some time (actually a long time) now.

The reason for this being a new entrant in our life. We had a baby boy on 23rd May. We have named him Vihaan.

I will be busy but i am craving to be back doing what i love, cooking something new and sharing it with you all.

Thanks for all your wishes

Nellikai Oorga (Gooseberry Pickle)

Nellikai is nothing but Indian Gooseberry, In Hindi it is Amla. In Kannada & Tamil called Nelllikai. This fruit is sour and good for health and often used in Ayurvedic Medicines. In South India made they make tasty pickles using this. My mother makes Pickles, Raita, and Dry Powder using Gooseberries. There are 2 methods , One is traditional , tedious process which she makes normally. The other is a comparitively easy one. I will post both the recipes below.

Ingredients for Method 1

  • Tamarind (green pods, hasi hunsehanu) - 250 grms
  • Ginger ( hasi shunti) , chopped - 2 cups (option)
  • Maglibere / Indian Sarssafras roots - 2 cups (Cleaned & Chopped)
  • Byadgi (red chillies, kempu mensinakai) - 100 grms
  • Sea salt to taste
  • Nellikai (Gooseberry) , chopped - 1 kg
  • Mustard seeds - 1 tsp

Method 1 :
  • Tamarind (green pods) - Washed, All the seeds taken out and mashed using stone grinder. Again mashed till the tamarind juice come out and take out the juice
  • Next chop the nellikai / goosebury and mix with tamarind juice and chopped ginger ( hasi shunti) & Maglibere / Sarssafras. Add sea salt to taste and mix well 
  • Make a chillies into small pieces and fry unitl roast well reddish in color
  • Fried byadgi chillies & Kadag/Mustard seeds make a nice powder.
  • Mix the powder with the little tamarind juice blend for few seconds. Add this to the chopped Nellikai / Gooseberries & mix well. Close the lid (airtight) and keep it aside for 1 or 2 days.
  • Stir occassionaly once every day.
  • Now the tasty pickle is ready to eat. Transfer the required amount to a small pickle jar and refrigerate.
Ingredients for Method 2
  • Byadgi (kempu mensinakai, Red chillies) - 100 grms
  • Mustard seeds - 1tsp
  • Nellikai (gooseberry) - 1 kg 
  • Maglibere / Indian Sarssafras root - 2 cups cleaned & chopped
  • Sea salt to taste

Method 2 :
  • Cook the tamrind pods and blend into a puree and strain 
  • Chop the nellikai / goosebury. Add sea salt mix with tamarind juice and mix well
  • Fry chillies and mustard seeds and make a nice powder
  • Add the maglibere & chilli powder to the chopped Nellikai / Gooseberries & mix well
  • Keep it aside @ room temperature for one or two days
  • Now the pickle is ready to eat. Transfer a small amount to a pickle jar and refrigerate

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