Tag: rice


Sandige is a traditional item usually made and stored in South Indian homes.  The best season to prepare is summer.  Sun heat will be more and sandige can be dried easily.  It is used throughout the year till next summer.  In rainy/winter season sandige is fried for lunch/dinner.  It is also custom to fry sandige, papad for lunch in marriages, festivals and other occassions.

Many varieties of sandige is made and stored for future use.  Pheni sandige, aralu sandige, chakli sandige, sabbakki sandige, ragi sandige etc.,

Today let us see how Pheni Sandige is prepared.

Ingredients :

Rice Flour         5 cups

Salt to taste

Method :

Take thick bottomed pan with 4 cups of water.  Bring to boil. Add salt as per your taste.

Bring the heat to low and add rice flour.

Cook for 3-4 mins without disturbing it, you can see water starts boiling covering the flour from all the sides.

At this point of time, take a wooden spatula and start mixing the flour briskly.  Please note heat should be low.

If you follow the above procedure, no lumps will be formed.

When it is done, cover with the lid and cook for 2-3 mins.

Now open the lid and take a small portion of dough on a plate.  Water your hands and press to make a soft dough ball.

Likewise make all dough balls and keep ready.

Meanwhile, spread a clean cloth/plastic sheet.

Fill the mould with the dough and press sandige to the required shape on clean cloth/sheet.

Sun dry it.  After 4-5 hrs turn the sandige upside down and dry till evening.

Keep sandige for drying next day also so that it is completely dried.

Store in a clean container.

You can fry in oil whenever you want.

For frying :

Keep oil in a kadai/pan for heat.  When the oil is hot (check whether oil is hot or no by dropping a small piece of sandige, if it come up immediately oil is ready) slowly drop dried sandige in to it.  You can see the size doubles after frying.  You get hot crispy sandige ready.You can have it with lunch/dinner.  BEST combo with Soppu sambar, Onion-brinjal-potato sambar etc,


Tips :

To avoid lumps some people add little oil before mixing, I will not add  because it may get old oil smell, when it is stored for long.

If sandige is dried well, you can store for years.

You can also keep a cup of hot water ready, if you feel dough is little harder you can add hot water and mix well, before covering the lid and cook.

While frying ensure oil is hot, else your sandige will not be crispy but very hard to eat.


Chutney is South Asian Cuisine prepared from various mixture of spices, vegetables or fruits. It can be wet to dry, coarse to fine. It is combined with a wide range of food.

Chutney is prepared in many varieties.

Today I am preparing Bittergourd/Hagalkai Chutney. It is very tasty, easy to prepare, can be stored for 4-5 days. It goes well with hot rice with oil/ghee, chapathi, dosa etc



Chutney is South Asian Cuisine prepared from various mixture of spices, vegetables or fruits.  It can be wet to dry, coarse to fine.  It is combined with a wide range of food.

Chutney is prepared in many varieties.  One of which is Orange Peel Chutney.

Today I prepared Orange Peel Chutney which is very easy to prepare and taste is outstanding.  Everybody at home liked the tongue licking chutney.  It goes well with hot rice with a dash of ghee, chapathi, dosa etc.,



Halbai is a popular sweet dish of Karnataka.  It is prepared with rice and jaggery.  If you want to prepare instant, you can use rice flour.  Final outcome depends on jaggery. Sometimes Halbai may come out light sometimes dark but taste is tongue licking.  You can eat as many pieces as you want, you will not feel you are stuffed with more sweets.  One should be careful with the proportion and the final stage, else Halbai will come sticky.  It will not go waste you can eat.

Halbai is very easy to prepare, soft, tasty and liked by everyone.  It can be prepared in all festivals, functions and as well whenever you want to eat.
Let us see the ingredients required and the procedure of preparing Halbai.




Shaalyanna-Rice Kesaribath

Shaalyanna-Rice Kesaribath

Shaalyanna/Rice Kesaribath is one of the famous traditional sweet dish prepared on the day of immersing Ganesha & Gowri. We prepare five types of rice dishes on that auspicious day.

It can also be prepared on any other day when you feel like having some delicious sweet dish. You can make a combination of Chitranna & Shaalyanna/Rice Kesaribath OR Pongal & Shaalyanna/Rice Kesaribath and so on.,

Let us try out Shaalyanna/Rice Kesaribath recipe today.





Yariyappa is one of the famous traditional sweet recipe made during Navarathri festival in South India. It is prepared on Saraswathi Pooja, on Sapthami, 7th day of Navarathri. It is prepared using Rice and Jaggery. Batter prepared out of rice and jaggery is dropped into the mould filled with oil/ghee. If you are not having any mould, you can prepare dosa from the batter. It is popularly known as Sweet Dosa. (more…)


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Chakkuli/Chakli is one of the most famous authentic traditional fried snack/food item of South India. It is prepared by using Rice and Urad Dal. Chakkuli/Chakli is prepared in many varieties and with different ingredients. Instant Chakkuli/Chakli is also famous for time saver. But naturally, taste always differs with instant and traditional way of preparing Chakkuli/Chakli.

Today I am showing the very traditional way of preparing Chakkuli/Chakli Hittu/powder.   Though it looks time consuming and tedious for many people, I am sure once you try this out you will never look back for other varieties. You can try out instant Chakkuli/Chakli recipe also.

You can prepare the Chakkuli/Chakli hittu or Chakkuli/Chakli flour and store in a container and fry Chakkuli/Chakli whenever necessary.   Add salt and you can store for more than a year.  As Chakkuli/Chakli flour is older Chakkuli/Chakli comes out very well and taste increases.



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.