Tomato Chutney / Curry

Tomato Chutney is not the exact chutney that we make using coconut. It is more like a curry or gravy and I like it the most. It is a little spicy and sour with the brilliant color. It goes very well with any kind of dosa, plain rice, chapathi and paratha.

NOTE :  
  • Number of green chilies depend on how spicy they are. I am using 4 as mine are not very spicy.
  • Don't add water as tomatoes have little water content in them.
  • Optional - turmeric powder, garam masala powder and coriander powder.
Preparation time : 2 minutes

Cooking Time : 3 Minutes

Total Time : 5 Minutes

Yield : 2-3 servings


Green Chilies5 finely chopped
Coconut Oil / Normal Oil2 tbsp
Cumin Seeds / Jeera1 tbsp
Mustard Seeds / Saasama1 tbsp
Tomato2-3  chopped
Curry Leaves7-8
Saltas needed
Onion1-2 finely chopped
Turmeric Powder1/4 sp
Garam Masala Powder1/2 sp
Daniya Powder / Coriander Powder1/2 sp

Method :

  1. Heat oil in a pan / deep frying pan.
  2. Add mustard seeds,cumin seeds and curry leaves. When mustard seeds pop up, add green chilies and Onions. Saute until onion changes its color to brown.
  3. Add tomatoes, salt, turmeric powder, garam masala powder, coriander powder and fry them(can add little water if you feel you need some gravy). 
  4. Close the pan with the lid on low flame for a minute and switch off the flame.
  5. Serve hot as a side dish.


Bitter Gourd Pickle / Karathe Kudko

My husband and I like the bitter gourd Fries. Bitter gourd was one such vegetable that I hated as a kid and slowly started to like the fried bitter gourds after marriage. We love to have it on rainy seasons and that was the reason for me to get the bitter gourd from the market. But unfortunately we both fell sick and I wanted to avoid the fried items but I had bitter gourds in my fridge and I had to use it. I tried to find out bitter gourd dishes but I was interested in none of them. Finally, decideD to make bitter gourd pickle that goes well with rice soup/paej. 

Bitter Gourd Pickle/Karathe Kudko has a spicy coating and that tempted me the most as I love spicy food. This dish turned out to be so tasty and  mind blowing that now I prefer this instead of bitter gourd fries. You too try this and experience the spicy and sour taste of it. You have to taste it atleast once and the other advantage of this dish is it can be stored for weeks in an airtight container.

NOTE :  
  • Bitter Gourd pieces are mixed with salt and kept for 30 minutes to reduce the bitterness of it.
  • Bitter Gourd is a very healthy vegetable and helps to lower the blood sugar levels, improves blood circulation and helps to prevent hypertension.
  • Tamarind water is made by soaking tamarind in a cup of water until soft. Squeeze the pulp repeatedly with your fingers to dissolve it. Discard the fibrous material and just use the thick liquid.
Preparation Time : 5 Minutes 

Cooking Time : 5 Minutes

Total Taken : 10 Hours

Yield : 2-3 servings

Bitter Gourd Pickle / Karathe Kudko
Bitter Gourd Pickle / Karathe Kudko


To be roasted and grinded  :
Coriander Seeds / Kotambari Seeds2 tbsp
Fenugreek Seeds / Methi Seeds1/4th tbsp

Others  :
Bitter Gourd / Karathe2 Circularly Chopped
Tamarind Water4 tbsp
Turmeric Powder1/2 tbsp
Saltas needed
Oil / Ghee1 tbsp
Mustard Seeds / Saasama1 tbsp
Curry Leaves / Karbevu5-6
Red Chilly Powder1-2 tbsp
Asafoetida / Hingupinch
  • Wash bitter gourd and chop it in circles. Add salt to it and keep it for 30 minutes.
  • Dry roast the coriander seeds and fenugreek seeds until light brown and make a fine powder of it in a mixer.

Method :

  1. In a pan add tamarind water, chopped bitter gourds,turmeric powder and salt if needed (remember that you have added salt with bitter gourds before).
  2. Allow bitter gourds to boil by closing lid on low flame. Turn the bitter gourds on other side after one side is boiled so as to absorb the tamarind water.
  3. Boil until the water is completely evaporated and bitter gourds are dry.
  4. Heat oil in a pan. Add mustard seeds and curry leaves. Wait until mastard seeds pop up.
  5. Add the fine powder, asafoetida and red chilly powder and saute for 1 minute.
  6. Now add the boiled bitter gourd and mix well until the bitter gourd is coated with the spices.
  7. Switch off the flame and store it in an closed/air-tight container for future use.
  8. Serve with paej/rice soup or plain rice.

Idli using Idli Rava

Idli is every bodies favorite South Indian Breakfast Dish. My mother used to make it every Sunday's and we used to wait for that day. Making a perfect soft idli is not that easy because the perfection depends on the ratios of ingredients and weather conditions for proper fermentation. So now-a-days we get idli rawa and most of the people use it to avoid the risk. Thus, by making the job very simple.

I will be showing how to make a perfect soft and fluffy Idli making use of idli rawa. 

  • Adding salt to the batter fastens the process of fermentation.
  • Adding fenugreek seeds/methi seeds and poha are optional. Fenugreek seeds are added to fasten the process of fermentation and poha/flattened rice to get soft idli's.
  • Can also add split urad dal.
  • Can use sago instead of poha.
  • The left out batter can be stored in an air tight container in refrigerator. This prevents the batter from getting sour. 
  • The same batter can be used to make a crispy paper dosa's.
  • Idli's are normally consumed with sambar and chutneys. Click here, for recipe of sambar.
  • The quality of urad dal and idli rava also plays an important role to determine the softness of idli. If idli is not soft then try adding the urad dal and idli rawa in 1:3 ratio then 1:2.5 ratio until you are satisfied with the softness.
Preparation Time : 4-5 hours + Overnight (7-8 Hours) 

Cooking Time : 10 Minutes

Total Taken : 13 Hours

Yield : 4 - 5 servings

Idli using Idli Rava


To be Soaked and grinded  :
Idli Rava2 Cups
Whole Urad Dal1/2 Cup
Poha / Flattened Rice (Optional)1/4 Cup
Fenugreek Seeds / Methi Seeds  (Optional)1/2 tbsp
WaterSufficient for grinding
Saltas per taste

  • Wash urad dal, fenugreek seeds/methi seeds, poha for 3-4 times and soak them together in a bowl for 4-5 hours prior to grinding.
  • Soak idli rava in a separate bowl for 4-5 hours prior to grinding.
Batter After Fermentation

Method :

  1. In a grinder or a Mixer, add all the above ingredients along with sufficient amount of water.
  2. Grind until you get a fluffy and smooth consistency of the batter. If the batter appears too thick add water.
  3. Take the batter in a large bowl and add salt.
  4. Now allow it to ferment overnight or for 7-8 hours.
  5. Next day or after 7-8 hours, you can see the batter fermented and risen.
  6. Heat a steamer or pressure cooker with some wate(1/8th of steamer or pressure cooker volume)
  7. Before making the idli, mix the batter very well for 3-4 times.
  8. Brush or grease the idli moulds with oil and pour the batter in the moulds.
  9. When the water inn a steamer or pressure  cooker starts to boil, place the idli stand in it and steam it by closing the lid(remember to remove vent weight/whistle if using pressure cooker).
  10. Steam for 10-15 minutes until idli's are done
  11. Once the idli's are cooked(Get to know if the spoon/fork inserted into the idli doesn't have any batter stuck to it).
  12. Serve the steaming hot idli's with sambar or coconut chutney or green chutney.

Shitta Bojjo / Rice Fritters

This is the dish made by my mother out of left over cooked rice. These bojjo / fritters are extremely tender and crispy. Very simple with less ingredients and fast to make. Can have it as a snack with hot tea/coffee or as a starter.

NOTE :  
  • Number of green chilies depend on how spicy they are. I am using 4 as mine are not very spicy.
  • Don't add water to prevent it from absorbing excess oil.
  • Green Chilies can be replaced by red chilies.
  • Rice Fritters taste best when they are served hot.
  • Coriander leaves can also be added.
Preparation time : 2 Minutes

Cooking Time : 3 Minutes

Total Time : 5 Minutes

Yield : 2-3 servings

Shitta Bojjo / Rice Fritters


Left Over Cooked Rice / Fresh Cooked Rice1 Cup Smashed
Green Chilies4 finely chopped
OilFor frying
Ginger1 inch finely chopped or 2 tbsp paste
Onion1 finely chopped
Saltas needed
Coriander Leaves1 tbsp finely chopped

Method :

  1. Take a bowl and mix all the above mentioned ingredients along with left over cooked rice or fresh rice to form a dough.
  2. Make equal sized ball out of the dough and flatten the balls a little bit by pressing them in between your palms.
  3. Heat the oil in a frying pan on a medium heat.
  4. Slowly drop the flattened ball into the frying pan.
  5. Fry them until both sides are golden brown. Remove and place over a paper towel.
  6. Serve hot with any accompaniment of your choice.


Kokum Kadhi / Sol Kadhi / Kokum Curry

Kokam is a dark red colored fruit. Kokum Kadhi / Curry is a Goan / Konkan drink. It is good for digestion and acts as a cooler. Can have it lukewarm or chilled as a drink or along with plain rice. This is a curry prepared with no boiling process involved.

Kokum Kadhi is very tangy and easy to make. Some people temper this curry with red chilly, mustard seeds.cumin seeds and curry leaves. This is made out of coconut milk and garlic cloves. Thus, this curry is little sour and spicy and can consumed as an appetizing drink. It gives a soothing effect by having it on hot summer.

  • Number of chilies depend on how spicy they are. I am using 5 as mine are not very spicy.
  • Can serve the kokum kadhi immediately or can keep it in a fridge and then serve cold.
  • Remember, leftover kokum kadhi  should be refigerated as coconut milk can get spoiled in the hot weather.
  • Can add a pinch of asafoetida also.
Preparation Time : 30 Minutes

Cooking Time : 5 Minutes

Total Time : 35 Minutes

Yield : 2-3 servings

Kokum Kadhi / Sol Kadhi / Kokum Curry


To be grinded  :
Fresh Grated Coconut / Coconut Milk1 cup / 1.5 Cup
Jeera / Cumin Seeds1 tbsp
Garlic / Losun
Coriander Seeds1 tbsp
Green Chilies5
Black Pepper Balls5

Others :
Coriander Leaves2 tbsp
Water1 cup
Saltas needed

Soak kokum in water for 30 minutes. Strain and squeeze them completely to get a beautiful pinkish red color extract, which will be sour.

Method :

  1. Grind / Blend to make a paste of above mentioned ingredients in "to be grinded" table with sufficient water. 
  2. Strain the above paste and pour it in a jug or bowl. Add kokum water extract to it.
  3. Add salt and garnish with coriander leaves.
  4. Serve hot with plain rice or as a appetizing drink.


Shavige Bath / Vermicelli Upma

This is a very famous and traditional dish of Karnataka especially Udupi. This dish is usually made out of rice vermicelli / shavige / thin noodles. It is a very simple and easy recipe. Best for lunch and breakfast. This dish has different variations. The color and ingredients like tomato, vegetables, lemon etc can be adjusted based on the availability.

Can use any types of vegetables if available or can simply skip adding any vegetables to it. Similarly, people who likes it to be colorful and spicy can add turmeric and red chilly powder instead of green chilies. Thus, this dish can be either red, yellow or white in color.

NOTE :  
  • Number of green chilies depend on how spicy they are. I am using 5 as mine are not very spicy.
  • If you don't have lime water(Lemon juice) then use raw mango or tomato instead .
  • Optional - Can use coriander leaves at the end to garnish.
  • Can use even wheat vermicelli instead of rice vermicelli. 
  • Vermicelli must be roasted properly else the upma will become sticky.
  • The vermicelli can also be roasted and preserved in advance for future use or you can buy already roasted vermicelli instead.
  • Some people use grated coconut and cashew for garnishing.
  • I am using beans, peas and carrots. You can also add capsicum and cabbage.
Preparation time : 5 Minutes

Cooking Time : 7 Minutes

Total Time : 12 Minutes

Yield : 2-3 servings

Shavige Bath / Vermicelli Upma
Shavige Bath / Vermicelli Upma


For seasoning  :
Green Chillies5 nos finely chopped
Lemon Juice2 tbsp
Onion 1 finely chopped
Mustard Seeds / Saasama1 tbsp
Cumin Seeds / Jeera1 tbsp
Curry Leaves7-8
Split Urad Dal (Optional)1 tbsp
Turmeric Powder / Haldi1/2 sp
Carrot1/2 or 1 finely chopped
Beans5-6 finely chopped
Peas1/2 cup

Oil 2 tbsp
Rice Shavige / Vermicelli2 cups
Saltas needed

Method :

  1. Dry roast the vermicelli in an pan until light brown on low flame if you are using unroasted vermicelli. 
  2. Set 3 cups water to boil.
  3. Heat oil in a pan. Add split urad dal, mustard seeds, cumin seeds, green chilies and curry leaves. Fry until mustard seeds starts to pop.
  4. Add sliced onions and saute for few minutes until it turns translucent. Then add chopped vegetables,turmeric powder and salt. Saute for 3 minutes until vegetables are boiled.
  5. Now add the roasted  vermicelli and pour the boiled water on top of it and mix slowly. Close the lid and allow vermicelli to get cooked properly for maximum 5 minutes until water evaporates.
  6. Sprinkle lemon juice on it.
  7. Switch off the flame, garnish it with coriander leaves and coconut if needed.
  8. Mix well and serve hot.

Vegetable Kurma / Korma

Vegetable Kurma / Korma is a very healthy item usually made out of coconut. So, it is a coconut gravy with vegetables in it. Thus, high in proteins and minerals. Goes well with dosa, idli, appam, roti, kulcha and kerela paratha. It is very simple and easy to make with least ingredients.

My mom used to make this along with masala dosa and we used to enjoy its wonderful taste. Even today, me and my husband prefer having this along with masala dosa. Once you have this, I guarantee you that even your preference will change. Mind blowing combo of masala dosa and kurma. Try it and let me know.

  • Number of chilies depend on how spicy they are. I am using 4 as mine are not very spicy.
  • Can add any other vegetables along with potato and onions.
  • If you are more health conscious then you can skip coconut and include an extra onion for the paste.
Preparation Time : 7 Minutes

Cooking Time : 13 Minutes

Total Taken : 20 Minutes

Yield : 3-4 servings

Vegetable Kurma / Korma
Vegetable Kurma / Korma


To be grinded  :
Green Chilies3 nos
Jeera / Cumin Seeds1 tblsp
Ginger / Adarak1 inch
Garlic / Lasun5-6 Cloves
Cardamom / ilayaci1
Cinnamom / dalacini2 inch
black pepper  balls / Kali Mirch4-5
Clove / lavang3-4
Coconut1/4 cup

Potato2 boiled and peeled and sliced into cubes
Turmeric Powder / Haldi1/2 tsp
Salt1 tsp
Red Chili Powder2 tsp
Cumin Powder / Jeera Powder1 tsp
Coriander Powder / Daniya Powder1 tsp
Oil2-3 tsp
Onion1 vertically sliced 
Garam Masala Powder1 tsp
Asafoetida / Hing1/4 tsp
Coriander Leaves1 tsp finely chopped
Boil potatoes and peel it's skin on cooling. Chop the potatoes into cubes.

Method :

  1. Make a paste of above mentioned ingredients.
  2. Heat oil in a pan. Add onions and fry for a minute until it's color changes to brown.
  3. Add tomato, paste and salt.
  4. Once it boils and starts to leave oil, add potato into it along with red chilly powder, turmeric powder, coriander powder, cumin powder, asafoetida and garam masala powder. 
  5.  Add little water and leave for some time on low flame by closing the lid.
  6. Check if potato is boiled.
  7. Switch off the flame and decorate with coriander leaves if needed.

Pepper Chicken / Chicken Stir Fry / Chicken Kali Mirch

This recipe is my favorite. Simple, healthy and very tasty. Clears the throat completely thus very good for cold and sore throat. This is the simplest chicken item with least number of ingredients.


         Optional : 
  • Can use capsicum and onions if needed.
  • Can use finely chopped coriander leaves to garnish.
  • Can use 1 tbsp Vinegar also.
Time Taken : 15 Minutes

Yield : 3 servings

Pepper Chicken / Chicken Stir Fry / Chicken Kali Mirch
Pepper Chicken / Chicken Stir Fry / Chicken Kali Mirch


Coriander Leaveslittle finely chopped
Garlic / Losun4-5 finely chopped or smashed
Ginger / Adarak1 inch finely chopped or smashed
black pepper  powder / Kali Mirch2 tbsp
Soya Sauce1 tbsp

Chicken200-300 gms
Saltas needed
Oil2-3 tbsp
Green Chilies2-3 vertically splitted
Clean and wash chicken pieces.

Method :

  1. Chop the chicken into small pieces.
  2. Take a pan, add oil, garlic, ginger and green chilies. Fry for 1 mint and then add chicken, soya sauce and pepper powder.
  3. Add the salt and little water and allow chicken to boil and water to evaporate.
  4. Garnish with coriander leaves.
  5. Switch off the flame and serve hot as a starter or dry item.
Pepper Chicken / Chicken Stir Fry / Chicken Kali Mirch

Masala Tea / Masala Chai

Masala Tea / Chai is a mixed-spice tea. It is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices. This beverage imparts health benefits that can warm us in the cold of winter and during rainy seasons, help us to relax after a stressful day and balance the energies of body, mind and spirit.

Many of the key ingredients like cardamom, cinnamon, cloves etc gives a nice flavour and soothing taste to the tea. This tea is used in eastern and western herbal medicine to aid the digestion, breathing and circulation of the blood. And most often used during cold, flu season and while fighting off a sore throat or cough. This beverage has gained a worldwide popularity.   

The recipe varies with respect to the region and taste of the people. I prepare a masala for the tea / chai separately and store it in an air tight container and add it while making tea / chai.

NOTE :  
  • I will divide this into 2 stages. First, preparing masala and storing it. Second, making tea and adding little masala to it.
  • Can add 1-2 bay leaves and 3/4 tsp of nutmeg also. But i haven't used them.
  • If you don't have dry ginger powder then add ginger paste to the tea instead of adding it while making masala.
Masala Tea / Masala Chai
Masala Tea / Masala Chai

Phase 1 - Ingredients:

Masala For Masala Tea / Chai

For Preparing Masala
Cardamon / Yelakai5 Pods
Cinnamon / Pattailong stick
Dry Ginger Powder 2 tbsp
Black Pepper Balls19
Star Anise1 whole

Method :

  1. Dry roast the above mentioned ingredients.
  2. Make a fine powder of it by grinding it in a mixer or a coffee grinder.
  3. Store the powdered roasted spices called "Masala" in an air tight container.

Phase 2 - Ingredients:

For Preparing Masala Tea / Chai
Sugaras needed
Milk / Milk Powder ( Optional)1/2 glass / 1 tbsp
Powdered Spice Masala1/2 tbsp 
Water1/2 glass  
Tea Leaves1 tbsp 
1 inch ginger can be smashed and added to the tea if you have not added dry ginger powder to the "Powdered Spice Masala" .

Method :

  1. Boil the water with sugar, powdered spice masala and tea leaves. As water comes to boil reduce the heat to low and add the milk. Cover the pan and let it simmer for 2-3 minutes (If you are adding ginger, then add it along with sugar, tea leaves and powdered spice masala in the water)
  2. Strain mixture and serve hot with snacks, biscuits and bread.


    Pan Polo / Neer Dose

    Pan Polo / Neer Dose is a Mangalorean Dish. We get the best rice flour in Sinagapore, which is so fine that there is no need to soak the rice grains and to grind it. Thus this is the easiest dosa and very simple and quick to make. It is instant recipe and yet very tasty. Good for morning breakfast or with evening tea.

    This is called 'Pan Polo' in Konkani and 'Neer Dose' in Kannada. 'Neer' means water and 'Dose' means Dosa. Thus this dosa is so thin like a paper. Normally, this dish is made by soaking the rice grains for atleast 4 hours or overnight and grinding it with coconut to form a very thin batter with no fermentation process involved. Can be served with any type of chutneys, pickles, butter, sambar, kodel, gashi, veg or non-veg gravy, honey and ghee or with sugar. 

    NOTE :
    • Optional - Can use grated coconut if needed. This will make the dosa soft. I am adding 2 tbsp coconut to make it more soft add 1/2 coconut.
    • Adding Cumin seeds gives you nice flavor.
    • Batter should be very thin like a buttermilk to get the lacy holes. Keep checking the consistency of the batter every now and then and add little water and salt if the batter becomes thick.
    • Use non-stick pan and it should be heated well before spreading the batter on it. After spreading the batter, roast the dosa in medium or low flame to give crispy touch.
    • No need to roast on the other side as we are roasting it on low or medium flame.
    • Adding ghee to the dosa will give nice taste and have it hot for the better results.
    • Can also use coconut oil.
    • As we have used the coconut, there are more chances of dosa to get sticked to tava. So use non-stick pan or iron griddle.
    Preparation Time : 3 Minutes

    Cooking Time : 4 Minutes

    Total Time : 7 Minutes

    Yield : 2-3 servings

    Pan Polo / Neer Dose
    Pan Polo / Neer Dose


    For Batter :
    White Dosa Rice Grains / Normal White Rice Grains2 Cups
    Coconut2 tbsp fresh or frozen or add more coconut to make it very soft.
    Saltas needed
    Cumin Seeds / Jeera1 tbsp
    Ghee / Coconut Oil / Normal Oilto sprinkle on dosa
    Soak the rice grains with enough water for atleast 4 hours or overnight. Wash it and grind it along with coconut to form a very smooth thin batter. Add salt and cumin seeds to it.


    For Batter :
    Finest Rice Flour2 Cups
    Coconut2 tbsp fresh or frozen or add more coconut to make it very soft.
    Saltas needed
    Cumin Seeds / Jeera1 tbsp
    Ghee / Coconut Oil / Normal Oilto sprinkle on dosa
    Add enough water to the rice flour to form a very smooth thin batter. Add coconut, salt and cumin seeds to it [coconut is optional]. Best suited for Singapore's finest rice flour.

    Method :

    1. Heat a non-stick pan.
    2. Apply oil / ghee to it and spread it. The pan should be really hot.
    3. When the smoke starts to come from the pan. Mix the batter very well and pour the batter onto the pan in a circular movement and spread it well. You can see the lacy holes. (NOTE : If you are unable to see the lacy holes that means your batter is thick or your pan is not hot).
    4. Apply some ghee / oil on top and roast it on low or medium flame until it is little crispy.
    5. Serve hot immediately with sambar or any type of chutney.