May 24, 2015

Hoorna Holige/Puran Poli

Hoorna Holige is a awesome mouthwatering dessert made during Hindu festivals like Ugadi, Vara Maha Lakshmi ,Holi,Diwali It is also called as Obbattu in kannada and Puran Poli in Marathi. Enjoy !


For Hoorna

  • Chana Dhal 1 cup
  • Jaggery 1 to 1 1/2 cup 
  • Cardamom 5-6
  • Dry coconut-2-3 tsp
  • Khus Khus (opt)

For Dough

  • Maida Flour 1 cup
  • Chiroti Rava 1/4 cup
  • Ghee

Method: In a bowl ,mix the flour with water, a little salt and ghee and make a soft dough.Knead well and cover for few hours.

Hoorna - Soak the chana dal overnight .Next day pressure cook the chana dal .  Once done strain the water from the cooked dal and keep it aside.(we can make tasty rasam with the dal water).Next grind the shredded jaggery,cooked dal and cardamom in a mixer .

Once done in a kadai,add little ghee ,add this mix and fry till it done.Next make it into small balls.

Make small chapati with the dough,keep this Hoorna ball in the middle and bring all the sides together, flatten them with your fingers, next  make the holige.Heat the tava and carefully place the holige on the tava and cook the obbattu on a medium heat, add ghee on both sides turning gently. Serve either hot with ghee or enjoy with milk.

Badam Sheera

Badam Sheera is yummy flavored sweet that can be made in very less time Semolina blended with powdered Almond and other flavors make it very delicious. Enjoy this healthy dessert .

Badam Sheera

cup Chiroti rava (semolina or sooji)
 cup Milk
cup Ghee
Few Raisins
cup  Sugar 
Few Cashew nuts/Badam 
2-3 tbsp  Badam /Cardamom Powder (homemade/Mtr)
Crushed Badam pieces

Method -

Roast rava in the ghee till aromatic.

Add sugar and warm  milk and lower the flame. .Simmer and cover with lid till it blends in. Add raisins and cardamom powder ,badam powder mix well.Add fried cashew nut and  kesar .Enjoy with little ghee on the top.

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"You have to learn the rules of the game. And then you have to play better than anyone else." Albert Einstein

May 13, 2015

Pineapple Gojju

Pineapple Gojju  is a yummy, tangy and tasty side dish / gravy for hot chapatis or rice.Pineapple gojju is an all time traditional favorite dish of Karnataka.Enjoy! (gojju is a kannada word for a sweet n spicy tangy gravy)


  1. 1 cup Pineapples (chopped)
    Pineapple Gojju
    Pineapple Gojju
  2. 1/2 tsp mustard
  3. 1/2 tsp jeera
  4. 1/2 tsp chana dal
  5. 1/2 tsp urad dal
  6. Hing-pinch
  7. Turmeric-pinch
  8. Curry leaves-few
  9. 1 tbsp Rasam pwd 
  10. 1-2 tbsp gojju pwd
  11. 2-3 tsp jaggery
  12. 2 tbsp tamarind juice
  13. 1-2 tsp Dry coconut grated
  14. Salt to taste

Method- Cook chopped pineapple in water for 10 mins.Next in a kadai, heat oil in a pan and add mustard,chana dal,urad dal,hing,turmeric pwd,curry leaves once done add  pineapple and fry.Next add Rasam (Saaru) powder and Gojju pwd,tamarind paste,jaggery,salt,water and mix well .Cook for 2 – 3 minutes till the gravy thickens.Add dry coconut and mix.Serve hot with chapati / akki rotti.

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May 11, 2015

Maavinakayi Chitranna /Raw Mango rice

Maavinakayi Chitranna /Raw Mango rice is tangy and spicy mix of raw mango with ground red chilies and coconut.Exclusive South Indian rice variety  during the mango season ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ - enjoy it hot.

Rice -1 .5 cup (cooked )
Raw Mango grated-1 cup
(keep few aside for garnishing)
Red chillies-7-8 (both varieties)
Mustard-1 tsp
Coconut-2 tbsp

Mustard-1/2 tsp
Chana dal-1/2 tsp
Urad Dal-1/2 tsp
Curry leaves-few
Oil-1 tsp

Cook the rice and spread the rice on a plate.
Grind  raw mango pieces  along with  grated  coconut,red chillies and mustard with little water.Heat oil in a pan,fry peanut till brown in color,keep it aside.Add all items under seasoning,Next add the  ground mixture and fry well.Next add rice and salt,peanuts and raw mango shreds for more tangier taste and mix well..Serve hot.

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'Intelligence is the ability to adapt to change' Stephen Hawking

May 9, 2015

KadleKaalu Masala Gravy

KadleKaalu Masala Gravy is a easy gravy for your chapati or rice.A blend of coconut with masala the gravy is tasty and spicy .Chana is Brown Chickpea , a legume variety , healthy and rich in proteins,gluten free and vegan delight.

KadleKaalu Masala Gravy

                        KadleKaalu Masala Gravy

  • 1 cup boiled Kala Chana(kadle)
  • Salt-taste
  • Water
  • Sambhar pwd-2 tbsp
  • Coconut-1/4 cup grated
  • Onion-1/2 cup chopped
  • Tomato-1/4 cup chopped 
  • 1 tsp oil
  • 1 tsp mustard seeds 
  • 1/2 tsp jeera
  • 1/2 tsp channa dal
  • 1/2 tsp urad dal
  • hing -pinch
  • curry leaves-few
  • Method :  Cook the chana well. Grind grated coconut ,onion with sambar pwd . Next in a vessel , add the cooked channa  add the ground paste and mix.Add salt,chopped tomato  and mix well.Cook on low heat for 5-10 mins.Heat oil in a pan,add the seasoning items ,once done add to the sabzi.Garnish with coriander leaves.Serve hot with white rice or chapati.

"The more you like yourself, the less you are like anyone else, which makes you unique." Walt Disney

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May 1, 2015

Maida Paratha

Maida Paratha is simple and easy Indian bread variety .Something different - enjoy hot with curries.

Maida Chapati,Maida Paratha
Maida Paratha
  1. Maida / All purpose flour – 1 cup
  2. Oil – 2 tsp
  3. Salt – to taste
  4. Butter
  5. Baking pwd-1/4 tsp
  6. Curds- for mixing
  7. Carom seeds/Ajwain-few
  8. Chili flakes-few

Method-In a bowl mix the flour, baking powder and salt carom seeds,chili flakes and add yogurt knead and make a soft dough. Knead well, adding oil to the dough.Cover and let it rest  for 2-3 hours.Make chapatis.Heat a skillet (tava) , gently put in the chapati add oil ,turn on both sides till done.Serve hot , add butter and enjoy.

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