Friday, August 31, 2012

Rulao (Plain Upma)

Rulao is a very simple breakfast. It is also popular as uppittu, upma etc. There are so many varieties of upma. They are prepared with or without veggies. I have already shared my version of vegetable upma
Upma is a very popular breakfast and it is commonly made during many special occasions. I always loved eating them during those occasions (I would never eat at home). I would always dream of recreating that taste at home. Later on I realized the fact that the good taste would be because of the generous amount of oil or ghee in it.

The recipe which I am sharing today is without veggies. It is very simple and quick to make and requires few basic ingredients. The secret ingredient in this upma is the coconut oil. It gives a wonderful flavor and taste to the upma. I got this recipe from my aunt. This upma tastes like the one which I am fond of. Try this version and I am sure you all will like it too.

  • Rava/ Semolina- 2/3 cup
  • Coconut oil- 2-3 tsp 
  • Mustard seeds- 1/2 tsp
  • Urad dal/ Split black gram- 1 tsp
  • Cashew pieces- Few
  • Curry leaves- Few
  • Green Chilli- 1-2
  • Sugar- 2 tsp
  • Grated Coconut, Fresh/ Frozen- 1-2 Tbsp
  • Salt- To taste


Dry roast the rava for couple of minutes in a kadai and then transfer it to a plate.
Heat coconut oil in the same kadai. 
Once the oil is hot, add mustard seeds.
Once it stars spluttering, add broken cashews, urad dal, chopped green chillis and curry leaves. Fry until urad dal and cashews turn light brown.
Once they turn brown, add water (twice the amount of rava i.e 4/3 cup). Now add salt and sugar (taste the water at this point and add more salt or sugar, if required).
Once the water comes to a boil, add the rava and mix well. Care should be taken to avoid lumps. The water gets absorbed within few seconds. At this point add grated coconut and close it with a lid. Allow it to cook further for 2-3 minutes on a medium heat.
Finally give a good mix and turn off the heat. Rulao is ready!!

Serve it hot along with phovu or shevo or with a hot cup of coffee/ tea. Above measurement serves one.

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Rava Uthappa

Rava Uthappa is an instant and healthy breakfast. I got this recipe from a FB group. I always prepare Uthappa where the dosa batter needs fermentation. Never knew that there exists an instant version. I was so eager that I made it on the next day itself. It turned out very good and this made me happy that I got one more dosa recipe to share with you all.
The best thing about this dosa is- its healthy because sooji and curd is used in the batter and lots of veggies as toppings. This will be of great help to the working women and bachelors . The dosa is very colorful..hence might attract the kids as well. So what more reasons do you need to try this? :-) Make it soon and enjoy!!

  • Sooji/ Semolina- 2 cups
  • Yogurt/ Curd- 1 cup
  • Baking Soda- 1/2 tsp
  • Salt- To taste
  • Water- As required
For Topping: I used onion, green bell pepper (capsicum), Cilantro (coriander leaves) and tomato.
The original recipe told to add red chilli powder, salt and cumin seeds to the chopped veggies.
You can also include other veggies of your choice.


Take a mixing bowl and add the ingredients- semolina, yogurt, baking soda and salt. Give a good mix and then add water as required till you get a thick batter (of dropping consistency, just like idli batter). I added nearly 1 1/2 cups of water (the amount of water required depends on the thickness of yogurt. The one I used was very thick. Hence I ended using more water). Once everything is mixed, let it rest for 15- 20 minutes.

When the batter is resting, chop the veggies finely and then transfer them into a bowl and give a good mix.

Now pour a ladel full of batter on the heated dosa pan and spread it (Don't spread the batter too much) Sprinkle the chopped veggies of your choice on the batter (you can as well skip the veggies and make plain, soft dosa). Close it with a lid, until it is fully cooked, on the surface.

Then turn it to fry the other side as well. Then transfer it to a plate.

Rava Uthappa is ready!!

Serve it hot, along with coconut chutney. I served it with Udida Chutney. Above measurement serves 3-4 people.

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Thursday, August 30, 2012

Biscuit Rotti

Biscuit Rotti is a very popular snack of Mangalore. It is also served for breakfast in many hotels of Mangalore. Biscuit Rotti is a stuffed poori which is very crispy and taste wise- it is  little spicy as well as little sweet. Altogether I would say it is one of the best known Mangalore snack.

Getting the recipe was not hard for me as my mother's brother own a small hotel in their village. They make this addictive snack everyday. Few years back, me and my mother had tried making it but somehow it didn't turn out crispy. We were not happy with the results and never tried after that. Two years back I tried making it again and it was a total disaster (those were the initial days in my kitchen). 
Yesterday I tried making few variations for the recipe I had (I didn't have the measurement though). I was nervous till the last step. Trust me I was totally doubtful about the taste until we gave a bite. I was happy after seeing the reaction on my husband's face. Yes, I was able to recreate a wonderful recipe for biscuit rotti. My happiness knew no bounds. We did not have patience for the photo session of the biscuit rottis:-) 
Try making this snack and I am sure you will not stop at one:-)


For the outer cover:
  • All Purpose Flour/ Maida- 1 cup plus extra for dusting
  • Semolina/Sooji- 2 Tbsp
  • Salt- To taste
  • Hot oil- 3 tsp
  • Water- As required
Procedure for making the outer cover:-

Take a mixing bowl and add all purpose flour, sooji, salt and hot oil. Mix it with the help of a spoon. Now add water in small quantities and make a soft, pliable dough ( the dough has to be soft otherwise it becomes difficult to roll after the stuffing is done). Keep the dough covered for half an hour.

For the filling:
  • Oil- 2-3 tsp
  • Mustard seeds- 1/2 tsp
  • Urad dal/ Split black gram- 1 tsp (coarsely powdered)
  • Curry leaves- Few
  • Red chilli powder- 1 tsp (adjust accordingly)
  • Sooji/ Semolina- 1/2 cup
  • Grated coconut, fresh/frozen- 1/3 cup
  • Sugar- 5-6 tsp (vary accordingly)
  • Salt- To taste
Procedure for making the filling:-

Heat oil. Then add mustard seeds.
Once it starts spluttering, add coarsely ground urad dal and curry leaves. Fry until urad dal turns slight brown.
Then add semolina, grated coconut, salt and red chill powder. Mix well.
Continue frying this mixture on a medium flame for 3-4 minutes or until you get a nice aroma. Then turn off the heat.
Allow the mixture to cool completely. Then add sugar. Mix well. Taste the mixture and at this point you can add more of either red chilli powder or sugar or salt (I made the mixture a little sweeter as we both like it little on the sweeter side. But you are free to make it spicy as well). Filling is ready.

Now Assembling Part:

First divide the dough into seven equal parts.

Roughly divide the filling into seven portions.
Now take the dough ball and dip it into all purpose flour and start rolling it into a poori of size 4 inches (approximately)
Then place one portion of the filling in the middle of the rolled poori.

Now start sealing the filling by bringing the poor together (just like you do while making puran poli or stuffed paratha).
Then start rolling it by dipping in all purpose flour. Be gentle while rolling (Care should be taken while rolling and see that there is no damage in the outer covering. Otherwise the filling will spoil the oil while deep frying). The final size of the stuffed poori should be approximately 5 inches in diameter.

Now slowly put this stuffed poori in preheated hot oil. Then gently start pressing the surface of the poori with the help of the ladel (this helps it to puff up).

The heat should be medium while frying. This helps in getting a crispy outer crust. Look how it has puffed up after a gentle press at the initial stage.

Continue frying on both sides until you get a uniform brown color on both sides. Once got, transfer it to a plate containing paper towel. Allow to to cool for a while. Biscuit Rotti is ready!!

Serve it warm as a snack or even for breakfast. Above measurement makes seven big sized biscuit rottis.

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Wednesday, August 29, 2012

Udida Chutney (Split Blackgram Chutney)

Udida Chutney is a simple yet delicious chutney. In konkani, Udidu means urad dal. This chutney is basically coconut chutney with added flavors from the roasted urad dal. 
I got this recipe from a very good friend of mine. He calls it Kempu Chutney, as the chutney has a red color. This chutney was in my to- do list from a very long time. Somehow I never got a chance to make it. This chutney goes well with any kind of dosa or idli. 

  • Grated Coconut, Fresh/ Frozen- 1/2 cup
  • Dry Red Chilli- 3-4
  • Tamarind- A small piece
  • Urad dal/ Split Black gram- 1 tsp
  • Oil- 1 1/2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves- Few
  • Salt- To taste

Fry the dry red chillies in few drops of oil. Then transfer it to a plate. In the same pan, fry urad dal in few drops of oil, until it turns light brown. Transfer this to a plate for cooling.
Now grind grated coconut, roasted red chillies, tamarind, roasted urad dal and salt along with little water, to get a paste (not too fine).

Transfer the mixture to a bowl. Add more water to adjust the consistency (I made it medium thick). Finally add the seasoning and mix well.

For Seasoning- Heat oil and then add mustard seeds. Once it starts to splutter, add curry leaves and turn off the heat. Add this to the chutney. Udida Chutney is ready!!

Serve it along with idli, dosa. Above measurement serves 2-3 people.

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Monday, August 27, 2012

Magge Bhakri (Yellow Cucumber Flat Bread)

Magge Bhakri is another popular Konkani flat bread. In konkani, magge means yellow cucumber. The addition of grated yellow cucumber makes it very unique in its taste. 

My mother used to make it once in a while and she used to say that it was her mother's favorite. You can also try another variety of dosa made using yellow cucumber- Magge Surnali. But this bhakri needs no fermentation and hence you needn't plan a day ago to make this.

  • Rice- 1 cup
  • Grated Yellow Cucumber- 1 cup
  • Grated Coconut, Fresh/Frozen- 3 Tbsp
  • Ginger, grated- 1/2 tsp
  • Sugar- 1 tsp
  • Green Chilli, chopped- 2
  • Salt- To taste
  • Oil/ Ghee- For frying


Remove the seeds and peel of the yellow cucumber . Then grate it.
Soak the rice for two hours. Drain the water completely and then grind it until rice rava is formed (the rice grains should not be too coarse/ fine). Now transfer this to a mixing bowl.
Then add rest of the ingredients mentioned above except oil and give a good mix. The rice mixture is ready to make bhakris.

Now start heating a tawa on a medium flame. Then place a small amount of mixture (size of a ball) and then start spreading it with the help of your hand.

Sprinkle little oil/ ghee over the bhakri. Once the base turns golden brown, flip the bhakri so that it gets a golden brown color on other side as well.

Once done, transfer it to a plate. Magge Bhakri is ready!!

Serve it hot along with chutney, chutney powder or any spicy curry of your choice. Above measurement makes 5-6 bhakris.

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Friday, August 24, 2012

Spicy- Garlicy Potatoes

Spicy- Garlicy Potatoes makes a good accompaniment to rotis. I found this recipe in a cook book (by Jaya V Shenoy) and absolutely loved her idea. 
The cute baby potatoes, the vibrant red color from red chillies and the flavor infused by garlic....hhhmmm...This is what I imagined after reading her recipe. 

It turned out very good but was little spicy for us. Next time I would be adding little tamarind to cut down the spice level. I would say it is a treat for all the potato lovers!!

  • Baby Potatoes*- 10
  • Roasted Red Chillies- 8 (I used byadgi)
  • Garlic pods, large sized- 7
  • Oil- 2-3 tsp
  • Mustard seeds- 1/2 tsp
  • Salt- To taste
*If you do't have baby potatoes then use the normal potatoes. Just chop them into big chunks.


Wash the potatoes and then cook them in a pressure cooker with enough water and salt, for one whistle and then simmer it for 2-3 minutes and turn off the heat.
Peel the skin of the potatoes. The potatoes should be firm yet cooked.

Now, to prepare Masala: Grind the roasted red chillies and garlic along with little salt, to get a fine paste (I added few teaspoons of water, which helped in making a fine paste).
Add the masala to the peeled potatoes.

Now mix it well so that each potato gets a good coating of the masala.

Now heat oil in a wide pan. Once hot, add mustard seeds. After it splutters, add the masala coated baby potatoes. 

Give a gentle mix so that each potato gets its share of oil. Continue to heat it for 2-3 minutes. When all the potatoes looks nicely fried, turn off the heat.
Spicy- Garlicy Potatoes are ready!!

Serve it hot along with Pulka, rotis or chapatis. Above measurement serves three people.

Note: You can try adding a little bit of tamarind to cut down the spice level.

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Thursday, August 23, 2012

Masala Nelkadlo (Spicy Peanuts)

Masala Nelkadlo is a tasty deep fried snack. In Konkani, nelkadlo means peanut. This is very easy to make and requires only few ingredients. 
In India(in our village), this is one of the snack which is commonly sold in petty shops. Small packets of these addictive ones are available. In this way even the poor people can afford and enjoy it.

Try making this sometime and I am sure you all will love it (especially kids are going to love it).

  • Peanuts- 1 cup
  • Chickpea Flour/ Besan- 3/4 cup
  • Red Chilli powder- To taste
  • Asafoetida- 1/8 tsp
  • Salt- To taste
  • Oil- For deep frying
Note: You can add Kashmiri red chill powder to get the bright red color.
           You can also use Cashew nuts instead of Peanuts.


Mix all the ingredients mentioned above except oil. Then sprinkle little water at a time and mix it until everything comes together. Each peanut should be well coated with the besan mixture (the final mixture is very sticky).

Fry this mixture in hot oil on a medium flame. Since the mixture is sticky, try to separate the peanuts (as much as you can) as you add into the hot oil (fry it in batches for even frying).
Fry it until it turns crispy and golden brown.
Transfer it on a paper towel, to drain out the excess oil. Masala Nelkadlo is ready!!

Allow it to cool and then transfer it to an air tight container.

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Monday, August 20, 2012

Alambe Ambat (Mushroom in Coconut based Sauce)

Alambe Ambat is one more popular konkani dish. In konkani, alambo means mushroom. This dish is made commonly, using a special variety of mushroom available in the Coastal Karnataka, in the month of June (when the monsoon season starts). 
In general, dal is added while making ambat but in this dish it is omitted. 

Mushroom is considered to be very healthy. It is low in calories. Try making this delicious dish and get the goodness of mushroom.

  • Mushroom- 10-12 (I used button mushroom)
  • Yellow cucumber- Half of a small one
  • Grated Coconut, fresh/frozen- 3/4 cup
  • Roasted Red chillies- 4-5
  • Tamarind- A small ball
  • Onion, small sized- 1
  • Oil- 1-2 tsp
  • Salt- To taste


Wash the mushrooms and cut them into pieces of any size and shape. 
Cut the yellow cucumber and remove the seeds. Cut them into small cubes (along with its skin). 
Chop the onion as well (divide it into two parts).

Now take the pieces of yellow cucumber in a cooking pot and then add water (just enough to cook it) and salt. Start heating it. Close it with a lid. When it is half done, add chopped mushroom and onion (add one part of the chopped onion. remaining is used for seasoning). Again close the lid and heat it until everything looks cooked.
While the veggies are getting cooked, prepare the masala.

To make Masala- Grind grated coconut, roasted red chillies and tamarind to get a fine paste. Add little water, which helps everything to come together.

Once the veggies are nice and soft, add the coconut based masala and mix well. Adjust the consistency of the gravy by adding water. I made it medium thick. Let the mixture come to a boil. Once it comes to a boil, continue heating for 2-3 more minutes and then turn off the heat and finally add the seasoning.

For seasoning- Heat oil and add the other half of the chopped onion. Fry it until it turns golden brown. Add this to the cooked mixture and mix well. Alambe Ambat is ready!!

Serve it hot as a side dish to rice. Above measurement serves 2-3 people.

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Monday, August 13, 2012

Hayagreeva (Sweetened Chanadal)

Hayagreeva is a healthy, jaggery based dessert. It is simple and  doesn't require any special skills to make it. This sweet is rich in protein and iron.
Hayagreeva can also be offered as a naivedya to god. 

  • Chanadal- 1 cup 
  • Jaggery- 1/2- 3/4 cup (adjust accordingly)
  • Milk- 3-4 Tbsp
  • Grated Coconut- 3-4 Tbsp
  • Ghee- 3-4 tsp
  • Cardamom powder- 1/2 tsp
  • Cashew and raisins- 1-2 Tbsp each


Fry Chanadal for couple of minutes and then add little less than 2 cups of water and pressure cook it for one whistle.
After a whistle, simmer it for two minutes and then turn off the heat. After cooking the chanadal should still hold its shape. But if you want it soft, then go ahead and cook it for two whistles.
Once the pressure is gone, again start heating the mixture and add jaggery and let it melt completely. 
Once it comes to a boil, add the milk and grated coconut and mix well. 
Continue heating it until the mixture almost turns dry. Then turn off the heat. 
Now add 2 tsp of ghee and cardamom powder. Mix well. Garnish it with cashews and raisins (fried in ghee). Hayagreeva is ready!!

Serve it hot. Above measurement serves 3-4 people.

Note: You can use dry grated coconut instead of fresh one.

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Saturday, August 11, 2012

Jeere- Meere Kadi (Coconut based Cumin- Pepper Soup)

Jeere- Meere Kadi is a very popular konkani dish. It is simple and very easy to make. In Konkani, jeere means cumin seeds and meere means pepper. Kadi is a thick coconut based sauce. I got this recipe from my MIL and was in my to- do list since so many months. Finally got a chance to make it today and it turned out very good. My mother never made this dish but she used to make a very similar dish using dried pomegranate peel. You can find its recipe here.

This is a very healthy dish. It makes you feel good especially when you are having a bad cold or cough.


  • Grated Coconut, fresh/frozen- 3/4 cup
  • Roasted Red chillies- 3-4
  • Tamarind- A small ball (gooseberry sized)
  • Cumin seeds/Jeera- 1/2 tsp
  • Whole Pepper (Peppercorns)- 1/4 tsp
  • Salt- To taste
  • Oil- 1-2 tsp
  • Garlic pods- 5-6
  • Ghee/ Clarified butter- Few drops


In a few drops of ghee, fry whole pepper and cumin seeeds, until they turn slight brown. Allow them to cool on a plate.

For Masala: Grind grated coconut, roasted red chillies, tamarind along with roasted cumin seeds and pepper, to get a smooth paste. Add water as required. Transfer this ground mixture to a dish and start heating it. Add salt to taste and adjust the consistency, by adding water ( I made it little thinner than the medium thick consistency). Bring this mixture to a boil and continue heating for 3-4 minutes . Turn off the heat.

For Seasoning- Heat oil and add crushed garlic. Fry it until it turns golden brown. Add this to the mixture and mix well. Jeere- Meere Kadi is ready!!

Serve it hot as a side dish to rice. Above measurement serves three people.

Note: #You can also try roasting (without oil) the grated coconut until it turns pale brown and rest of the procedure remains the same. Roasting imparts a good flavor to the dish.
#I have also read in a cook book that you can give mustard seasoning instead of garlic seasoning.

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Friday, August 10, 2012

Rulao Bhakri (Semolina Flat Bread) -Version 2

Rulao Bhakri is a filling, healthy breakfast. In konkani, rulao means semolina and bhakri is a kind of flat bread which is made by patting. I have already posted my mother's version here. I found this recipe in a cook book (by Jaya V Shenoy). It was slightly different and hence thought of posting it. 

This bhakri is an instant one and can be made within 15-20 minutes. Try making this version and I am sure you all will love it. I used ghee while frying which added a great flavor and final result was just yum. Just two bhakris will make you feel like you had a very heavy breakfast!!

  • Semolina/Sooji- 1 cup 
  • Green Chilli- 1-2
  • Curd/Yogurt- 2 Tbsp
  • Ginger, grated- 1/2 tsp (optional)
  • Sugar- 1 tsp
  • Chopped Onion- Handful (optional)
  • Grated Coconut, fresh/frozen- 3 Tbsp
  • Curry leaves- 3-4 (optional)
  • Salt- To taste
  • Oil/ Ghee- 1-2 tsp


Take a bowl and add semolina, curd, chopped green chill, grated ginger, grated coconut, chopped onion, curry leaves (torn) and salt. Give it a good mix and then add water (in small amount) to get a mixture which is soft (not watery). I added a little less than 1/2 a cup of water. Let this mixture sit for five minutes.
Now take a cup of water in a bowl (this will be used in spreading the bhakris). Once the pan gets heated, take a small portion of the batter using your hand and place it in the middle of the pan. 

Dip your hand in water and start spreading the batter as much as possible ( you should be very quick in doing this, otherwise it will be difficult to spread, resulting in very thick bhakris. If you feel it difficult then you can also spread it on a banana leaf or aluminum foil and then transfer it to the pan)

Add oil/ ghee while frying. After 1-2 minutes flip the dosa to fry the other side. This might take 1-2 more minutes. Both the sides should get golden brown spots. Rulao Bhakri is ready.

Serve it hot. Above measurement makes three big bhakris.

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