Plain Akki Rotti

Plain Akki Rotti

Ingredients :

Rice powder                                                2 cups

Grated coconut                                          1 cup

Jeera                                                               1 tbsp

Green chillies                                              7-8

Ginger                                                            1 inch

Curry leaves                                                one fist full

Coriander leaves                                       one fist full

Mustard seeds                                            1 tsp

Salt to taste

Oil as required


Method :

Take a mixie jar. Grind ginger, green chillies and coconut into coarse powder.

Wash curry leaves and coriander and finely chop and keep aside.

In a small pan, temper mustard seeds with 2 tsp oil.

In a mixing bowl put rice powder, finely chopped curry leaves, coriander leaves, jeera, salt, grounded mixture and tempered mustard. Mix well.

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Prepare the dough with warm water. Do not put water all at a time. Sprinkle water as and when required to make a clean dough.

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Close the lid and keep for about 10-20 mts.

Divide the dough into equal parts of ball size.

Take a kadai or pan, put 1 tsp oil all around.

Take one part of the dough and spread with wet hands into thin layer in the kadai.

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Put 1tsp oil around the rotti, close the lid and cook on medium flame.

Turn the kadai on all sides to help cook well.

When rotti is done. Switch off the flame. Take a spoon, slowly remove rotti from the kadai.

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Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.

Serve hot with coconut/pudina chutney and ghee.



Tips :

For better results make rotti in iron kadai. Also keep in mind kadai should be cooled before making next rotti. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly.



Sambar Powder

Sambar Powder

Ingredients :

Byadagi Red Chillies          8-10

Guntur Red Chillies            8-10

Chana Dal                              1 tbsp

Urad Dhal                              ½ tbsp

Dhaniya (coriander)        ¼ cup

Jeera                                       1 tbsp

Pepper                                   1 tsp

Mustard seeds                      1 tsp

Fenugreek seeds (methi)    1 tsp

Hing (asafoetida)                 one pinch

Curry Leaves                        15-20


Method :

Roast red chillies till it is crispy.

Roast coriander, jeera, pepper, mustard and methi seeds one by one separately in medium flame till it is golden brown or you hear crack sound and nice aroma is smelled.

Roast chana dal, urad dal and asafoetida till it is golden brown.

Wash curry leaves and pat dry with a cloth and roast till it is crispy.

Mix all the roasted ingredients well. Allow it to cool.

Grind the mixture into a fine powder.

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Sambar powder can be stored in an air tight container and can be used while preparing sambar along with any vegetable.


Tips :

Don’t let any ingredient to burn. I have used two types of red chillies so that your sambar powder will have a nice colour and taste. You can also use any Red chillies in total, of your choice.


If you want to prepare sambar powder in bulk so that you can store in an air-tight container for longer use, here are the ingredients.

Byadagi Red Chillies          125 gms

Guntur Red Chillies           125 gms

Chanadal                               100 gms

Urad dal                                75 gms

Dhaniya (coriander)         300 gms

Jeera                                       100 gms

Pepper                                   75 gms

Mustard seeds                      50 gms

Fenugreek seeds (methi)    50 gms

Hing (asofoetida)                 15 gms

Curry Leaves                        one bunch



Vangibath Powder

Vangibath Powder

Ingredients :

Byadagi Red Chillies          10-12

Guntur Red Chillies            10-12

Chana Dal                              ½ cup

Urad Dhal                              ¼ cup

Coriander (dhaniya)            ½ cup

Hing (asafoetida)                 ½ tbsp.

Cinnamon                              2-3 inch

Method :

Roast red chillies till it is crispy.

Roast chana dal, urad dal, cinnamon, dhaniya and asafoetida till it is golden brown.

Mix all the roasted ingredients well.

Allow it to cool.

Grind the mixture into a medium/fine coarse powder.

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Vangibath powder is ready to use.  You can store in any container and use when you prepare Vangibath.

You can prepare Vangibath and mix with cooked rice.

You can also use vangibath powder for all types of palya, rice, upma (uppittu) to enhance its taste.

Tips :

Don’t let any ingredient to burn.  I have used two types of red chillies so that your vangibath powder will have a nice colour and taste. You can use any Red chillies in total of your choice.


Bisi Bele Bath

Bisi Bele Bath

Bisi Bele Bath is a rice-based dish with its origins in the state of Karnataka, India. Bisi Bele Bath means hot lentil rice in the Kannada language. It is also known as Bisi Bele Huliyanna.

It is an authentic food of South India, Karnataka. It is very tasty and sour based. Anybody, once taste Bisi Bele Bath will never forget to say “Yummy” and becomes their favourite dish.

Bisi Bele Bath is prepared on festivals, get togethers, functions. It is served pipe hot with ghee topped on it.

Ingredients :

Rice                                                                             2 ½ cups

Toor dhal                                                                   2 cups

Turmeric                                                                   ¼ tsp

Tamarind Pulp                                                        1 cup

Jaggery                                                                       1 big lemon size

Bisi Bele Bath Powder                                            ½ cup

Grated coconut or dry coconut kopra           4 tsp

Ghee                                                                             3-4 tsp

Mustard                                                                     ½ tsp

Oil                                                                                4-5 tsp

Red chillies                                                               3-4

Salt to taste

Vegetables – diced carrot, beans, peas, potato, capsicum

or any vegetables as per your choice


Method :

Cook toor dhal, turmeric and cut vegetables separately in a pressure cooker.

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When it is cool. Put all cooked items in a thick bottomed vessel.

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Keep on high flame to cook.

Add tamarind pulp, salt to it.

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In a mixie, put coconut and Bisi Bele Bath powder and run for 30 seconds and add to the whole mixture.

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Mix all the ingredients well, add 5 cups of water and cook for about 10-15 mins.

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Often keep stirring.

In a pan take oil/ghee and temper with mustard seeds and red chillies.

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Now wash rice thoroughly and mix it to the dal mixture and cook in medium flame.

Gently mix on and often to avoid burning at the bottom.

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When Bisi Bele Bath is ¾ cooked turn the flame to low and cook. Close the lid.

After 5 mins gently mix bisi bele bath until your spatula reaches bottom.  Cook until rice in bisi bele bath is done.

Now switch off the flame and close the lid. Let it rest for another 10-15 mins.

You can also pressure cook Bisi Bele Bath after you reach the stage of mixing rice. But I do not prefer pressure cooker to cook as I see lot of difference in taste between two methods. You can try both methods and select the one of your choice.

Bisi Bele Bath is ready to serve.

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Serve piping hot Bisi Bele Bath with ghee on it and tomato & onion raita or boodi or potato chips.

Tips :

You can add onion to Bisi Bele Bath, its optional.


Bisi Bele Bath Powder

Bisi Bele Bath Powder

Ingredients :


Cinnamon                             3-4 inch

Jaikai                                      ½ tsp (about ½)

Hing (asafoetida)               ½ tsp.

Coriander (dhaniya)        ½ cup

Byadagi Red Chillies        10-12

Guntur Red Chillies          10-12

Chana dal                              ¼ cup

Fried gram                           ¼ cup

Oil                                          ½ tbsp

Method :

Dry roast chana dal.

Roast cinnamon, jaikai, hing, coriander, red chillies with ½ tbsp oil.

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Allow it to cool.

Grind fried mixture along with fried gram into fine powder.

Bisi Bele Bath Powder

Bisi Bele Bath Powder

Store is an air tight container and can be used while preparing Bisi Bele Bath.

You can also make Bisi Bele Bath powder fresh while preparing Bisi Bele Bath recipe.

Tips :

Don’t let any ingredient to burn.  I have used two types of red chillies so that your bisibelebath powder will have a good colour and taste.  While making bisibelebath add grated coconut to grind.




Ingredients :  

Dosa or Idli batter                     4 cups

Onion                                               2

Green chillies                               6-7 finely chopped

Hing                                                 one pinch

Curry leaves                                 one fist full

Coriander leaves                        one fist full

Oil                                                     as required

Salt to taste

Method :

In a pan put 2 tsp oil, splutter mustard seeds, green chillies, curry leaves, finely chopped onion and fry for 2-3 mins.  You can also just mix all the ingredients to the batter but I prefer to fry for 2-3 mins so that paddu gets special taste. IMG_20140701_065041 [1024x768] Add fried onion mixture, coriander leaves, salt to the batter and mix well. Leave for 2-3 mins. IMG_20140701_065241 [1024x768] Now check the consistency of the batter and add water if necessary. It should be idli batter consistency. Now place the paddu tava/pan on high flame. When tava is hot, fill with batter in a spoon in each hollow space. put drops of oil on each paddu. Cook on high medium flame. IMG_20140701_091737 [1024x768] When you see holes on paddu gently turn them with knife or sharp edged spatula and cook for 2-3 mins. IMG_20140701_092703 [1024x768] IMG_20140701_092627 [1024x768]Remove paddus and serve hot with coconut chutney and ghee.  Paddus can be taken without any side dish also.   IMG_20140701_093629 [1024x768]               IMG_20140701_093646 [1024x768]               IMG_20140527_091605 Tips : For better results use a nonstick paddu tava. You can put 1-2 drops of oil while cooking to get added taste but it is optional. You can also prepare fresh batter and make paddus. In left over batter fermentation will be precise so paddus tastes well. If batter is very sour or over fermented, add little sugar and make paddus.


Aloo Paratha

Aloo Paratha

Ingredients :

Wheat Flour                                    2 cup

Potato                                                2 nos. medium size

Chilli powder                                  ½ tsp

Garam Masala Powder                ½ tsp

Curry leaves                                    one fist full

Coriander leaves                           one fist full

Oil                                                        as required

Salt to taste

Method :

In a vessel put Wheat Flour, 2 tsp oil, salt to taste and prepare dough. Close the lid and let it rest for 30 mins.

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Cook potatoes. Peel the skin and mash it.

In a pan put 2 tsp oil, temper mustard seeds, curry leaves.

Add mashed potatoes, chilli powder, garam masala powder, coriander leaves, salt to taste and cook for 3-4 mins.  You can also just mix potato mixture and make parathas.  But I cook for 3-4 mins so that aloo mixture gets more softer.

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Divide potato mixture into small balls and keep aside.

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Take the wheat flour dough and  knead well. Divide into medium size balls.IMG_20140625_171737

Take a ball of dough and roll into circle on rolling board with the help of a rolling pin.

Place one ball of potato mixture place it in the centre of rolled chapathi and cover from the other side.


Gently press and close the ends. Pierce the dough with a fork or knife for release of air inside.


Now roll out into chapathi gently, so that potato mixture does not peep out.


There is one more method of preparing parathas :

Divide dough into small ball size.

Take two small sized ball of dough and roll into circle on rolling board with the help of a rolling pin.

IMG_20140717_103241 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Place one ball of potato mixture on one of the rolled dough and spread the potato mixture evenly on it.


IMG_20140717_103322 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cover the other rolled dough on it and close the ends by pressing. Pierce the dough with a fork or knife for release of air inside.


IMG_20140717_103335 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Spread flour and roll out into chapathi gently, so that potato mixture does not peep out.

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Put rolled paratha on tava on medium low flame with required oil.

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Be generous to put oil or ghee for parathas. Parathas puff up, if cooked well. Turn paratha and cook.

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Now Aloo Parota is ready to serve.

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Enjoy Aloo Paratha with butter, ghee or pickle.

Tips :

Always mash potatoes till soft if any lumps or small pieces are there, you cannot get paratha well. It may break open.  If you want paratha more spicy you can add any other masala powder, green chillies, pepper, jeera powder.   You can also also add mashed vegetables to make it more nutritious.


Gojju Chitranna

Gojju Chitranna

Ingredients :


Thick Tamarind Pulp                    2 cup

Jaggery                                              1 big lemon size

Rasam Powder                                ½ cup

Dry coconut / kopra                    4 tsp

Jeera                                                   ½ tsp

Pepper                                               ½ tsp

Chana / Bengal gram                    4 tbsp

Urad Dal                                            2 tbsp

Red chillies                                       4-5

Ground nut/peanut                      4 tsp

Mustard                                             ½ tsp

Turmeric                                           1½ tsp

Oil                                                         ¾ cup or as required

Curry leaves                                     7-8

Salt to taste


Method :

Roast jeera and pepper separately and make fine powder in a mixie and keep aside.

Roast 2 tbsp chana dal, 1 tbsp urad dhal and till in a pan.

In a mixed jar grind roasted items to fine powder and keep aside.

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Take a pan put thick tamarind pulp, 1 tsp turmeric and keep on high flame.

When tamarind is getting thickened add salt to taste, rasam powder and mix well. Keep sauting to avoid burning.

Continue cooking till it is more thickened or it reaches halwa consistency. Add jaggery and mix. Cook for 2-3 mins.

Now add grinded powder, jeera pepper powder and mix well.

In a separate pan put oil and temper with mustard seeds, groundnuts, chana, urad dal, red chillies, curry leaves.


Now add tempered items to gojju and mix well.

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Now gojju is ready. You can store in any container and used for upto 15 days or more. More the water used shelf life will be less. You can store in refrigerator for months together.

Mix with cooked rice and serve. For better results always cool the cooked rice and mix.

Tips :

Use less water while preparing tamarind pulp. While mixing with cooked rice you can add more oil as per your requirement.  If you want more spicy you can add more rasam powder.


Gojju Avalakki

Gojju Avalakki

Ingredients :

Avalakki/puffed rice                   2 cup

Till / kari ellu                                  2 tsp

Tamarind Pulp                               ¾ cup

Jaggery                                             1 big lemon size

Rasam Powder                               2 tbsp

Dry coconut / kopra                   4 tsp

Salt to taste

For Tempering :

Chana / Bengal gram                    1 tbsp

Urad Dal                                            ½ tsp

Red chillies                                       2-3

Ground nut/peanut                      3 tsp

Mustard                                             ½ tsp

Turmeric                                            ½ tsp

Oil                                                        4-5 tsp

Curry leaves                                    7-8

Method :

Roast till in a pan.


In a mixie grind roasted til/ellu and avalakki to fine coarse powder.



In a container mix tamarind pulp, rasam powder, salt, jaggery.


In a pan take oil and temper with mustard seeds. When mustard seeds splutters add groundnut and fry for 1 or 2 mins. Now add chana, urad dal, turmeric, split red chillies, curry leaves.


Mix to tamarind masala mixture. You can taste the mixture as a whole. You can adjust the taste as per your requirement for salt and sweet.


Add grinded avalakki, dry coconut and mix.  There is no need to keep on flame.


Consistency should be as in the picture.


Close the lid and keep for 20-30 mins.

Now mix gently and your gojju avalakki should be in powder form.

Gojju Avalakki

Gojju Avalakki

Gojju Avalakki is ready to serve.

Tips :

There is no need to keep on flame after mixing all. Final Gojju Avalakki should be in powdered form, if you want you can make the tamarind pulp little watery to avoid powdered form. You can adjust the taste as per your requirement before mixing avalakki. After that you cannot add anything for taste.


Kesar Peda is very easy to make.  It is milk based Indian Sweet dish loved by all.

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Ingredients :

Khova                                                     1 cup

Castor Sugar-boora sugar               ½ cup

Saffron strands                                   7-8

Milk                                                         2 tsp

Pista & Almonds (chopped)           1 tbsp


Method :

Heat milk and soak saffron strands in it and keep aside.

Microwave khova for 1 min. Gently mix with a spatula.

Repeat the procedure for one more minute.

Squeeze saffron strands soaked in the milk and add to khova. Mix well.

Now again microwave for 1 min. Mix well. Repeat for one more minute.

Totally khova should be microwaved for 4 mins.

Allow khova to cool.

When khova is luke warm add castor sugar or boora sugar to it and chopped almonds and pistachios. Mix well. (Do not add sugar when khova is hot. If you add when it is hot it becomes watery and pedas will not come)

Now make small pedas and gently press in the centre with your finger and place chopped pista and almonds.

Kesar Peda is ready to eat.

If you do not have microwave here is the procedure:

Take a pan put khova in it and put on medium flame and fry for 5 mins. Add saffron strands soaked in milk and continue frying for 3-5 mins. Initially when heated khova become watery and when you keep frying it agains forms one lump.

Allow khova to cool.

When khova is luke warm add castor sugar or boora sugar to it and chopped almonds and pistachios. Mix well. (Do not add sugar when khova is hot. If you add when it is hot it becomes watery and pedas will not come)

Now make small pedas and gently press in the centre with your finger and place chopped pista and almonds.

Kesar Peda is ready to eat.



Tips :

If your mixture becomes watery refrigerate for 2-3 hrs and make pedas.  If it becomes too hard add 2tsp milk and heat slightly and make pedas. Home made khova will be very soft and tasty. I always prepare khova at home. Though it takes more time to condense texture will be very good. You can prepare khova keep refrigerated and use for all type of sweets when necessary.