Category: Uncategorized


Usually in Jackfruit season special recipes are prepared as the fruit is seasonal.

Jackfruit payasam, Idli, dosa, fritters etc are prepared and savoured.  For off-season pappad, fritters, chips etc., are prepared and stored.

Today let us see the procedure of preparing Jackfruit Fritters/Halasinahannina Mulka



Tea is common aromatic beverage drink consumed all over the World.  Assam Tea, Green Tea, Arab tea, persian tea etc.,

Tea is prepared plain, ginger tea, elaichi tea, masala tea etc.,

Masala powder contians various spices and herbs.  Combination of masala varies.



Jackfruit/Halasinahannu is a seasonal fruit.  Many dishes are prepared using the fruit like Idli (Kadubu), Payasa, pakoda, Halwa, papad.

Jackfruit/Halasinahannu is very good for health.  It is very rich in minerals, vitamins and even good fibre too.

Jackfruit seeds are indeed very rich in digestible starch, protein and minerals.  You can prepare various dishes from Jackfruit/Halasinahannu seeds.

Today let us learn how to prepare Jackfruit/Halasinahannu Idli.  It is very easy and tasty.


How To Make Home Made Ghee



Method :

Put butter into a pan and keep on medium flame.

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It melts stir it often.

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Keep on flame and often stir it, till the colour changes as in picture.

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At this point you can smell nice aroma of ghee.

IMG_20140719_083119 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Lower the flame and stir to avoid burning at the bottom.

When it turns dark brown switch off the flame.

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Take a container to which you want to store the ghee. At the bottom put 2 crystal salt.

Filter ghee into a container.

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Keep for cooling and your ghee is ready.  You will get sandy structured ghee.

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Kobbari Mithai

Kobbari Mithai

Coconut Burfi is very easy to make. It is a common sweet recipe found throughout India. It is prepared specially for Deepavali or any other festivals.

I remember my mom used to prepare chakkali, kodubale, coconut burfi, nippatu and many more to eat in holidays. There was no reason or occassion to prepare and eat.

Ingredients :

Grated Coconut                             4 cups

Sugar                                                  3 ½ cups

Cashew & Raisins                          8-10 for garnishing

Cashew and badam powder     3 tsp (grind about 6-7 cashew and 5-6 badam)

Ghee                                                  3-5 tbsp

Elaichi/cardamom powder      ¼ tsp


Method :

In a mixie jar, put grated coconut and run for 10-20 seconds to make a coarse powder.

In a bowl mix sugar and coconut powder, close the lid and keep for 10 mins.

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Melt ghee in a pan and fry raisins till golden brown.

Remove them in a separate bowl and keep aside.

Take a plate, apply ghee all over and on sides and keep ready.

In the same pan along with ghee, fry coconut sugar mixture in medium high flame for about 10-20 mins.

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You can see the moisture in it drying.

You can see the coconut mixture leaves the sides and comes to a lump.

Add elaichi powder, cashew-badam powder and mix well.

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Immediately transfer the mixture into the greased plate and spread evenly.

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Allow to cool for 10 mins.

Now take a knife or cutter and cut into required shapes.

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Garnish with raisins on each piece.

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Coconut Burfi is ready to serve.

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Coconut Burfi is liked by everyone irrespective of their ages. It is prepared and stored for upto 7 days and have whenever feel to eat.

Tips :

If you overdo or overfry the mixture it will be caramelized. Cut into pieces at the right time otherwise you will not be able to get burfi’s and colour also changes. If you want the white coconut burfi do take care while scraping coconut, not to scrape the brown part. Use thick bottom pan or nonstick pan to avoid burning.



Ragi Dosa

Ragi Dosa

Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India. This is one of the most nutritious food and one of the easy one to digest . It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. It is rich in protein and fiber. It has the least amount of fat in them.

Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels. Ragi is helpful for development of bones in children. It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level. It helps in lowering the cholesterol levels.

Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.

Today I am showing how to make tasty fluffy Traditional Ragi Dosa. You can try out my other recipes in Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.

Ingredients :

Urad dal                                ½ cup

Ragi Flour                             2 cups

Salt to taste

Oil as required


Method :

Wash urad dal and soak for about 4 hrs. Do not put more water for soaking.

Grind urad dal into fine paste.

Transfer to a container and add ragi flour, salt and mix well.

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Keep for fermenting for 5-6 hrs or overnight.

In the morning, mix the batter well and add water if necessary.

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Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. You can make dosa to your thickness.  You can see holes on dosa.

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Cook in medium flame. You can make fine roast.

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Turn dosa and cook for 30 seconds

Now Ragi Dosa is ready to eat.

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You can serve with coconut chutney and sambar or grated jaggery / kakambi.

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Tips :

Ragi Dosa is very nutritious and healthy. It can be consumed as diet food.  If you want Ragi Dosa to be little soft and fluffy cook in low medium flame and remove before it gets roasted.