Carrot Rave Rotti /Sooji Roti

Carrot Rave Rotti is nutritious , wholesome dish made from fresh carrot in Sooji making it a healthy delight. Enjoy this hot flavoured Rotti with chutney.

Whether you're looking to explore traditional South Indian flavors or simply want to try something new, Rave Rotti is a delightful dish that’s both wholesome and satisfying. With its crispy texture and savory ingredients, it’s perfect for breakfast, lunch, or dinner. 

So gather your ingredients, follow the simple steps, and enjoy the warm, comforting goodness of this

Rave Rotti.

Ingredients 

Carrot Rave Rotti /Sooji Roti

Chiroti Rave/Sooji     1.5 cup 

 Carrot grated  -1 cup 

Coriander  leaves          handful chopped

Green chilies            4-5 finely chopped 
(in case you need it spicy)

Cumin seeds             2 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req
Curds                       2 tsp

Fresh Coconut shreds-1/4 cup

Butter paper-for making rottis

Method 

 Mix sooji with grated carrot, add salt, chilies, cumin seeds. Add water and mix well add little curds. Cover and leave for some time .(Dough should be of medium softness not too hard or too soft.) Next take a tava , smear  1tsp of oil around, take the dough and spread around it add water to flatten on the tava. 

Keep this on medium heat, add oil around the roti ,cover ,leave it for 1-2 mins, check if done. Once done, flip over.. If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan. 

Enjoy hot with butter and chutney /pickle of your choice.

Don’t forget to get creative with your toppings and dips to enjoy the hot Rave rotti and elevate the experience even further. 

"Happy cooking!”

You can also use butter paper and make the rotti over it.  Place the paper on the tava and slowly remove the paper.. Follow the same process. This is a an easy and faster process.



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'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Peas Mavinakayi Chitranna

Peas Mavinakayi Chitranna /Peas Raw Mango rice is tangy yummy spicy rice. Green peas blended with tangy raw mango makes it an interesting combination and an easy one pot meal.

Ingredients

Peas Mavinakayi Chitranna 

Raw Mango grated-1 cup

(keep few aside for garnishing)

Rice-1.5 cup (cooked) 

Steamed peas-1/2 cup

Green chilies-3-4

Mustard-1 tsp

Coconut-2 tbsp

Oil

Peanuts-few

Coriander leaves-few

Seasoning

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

Turmeric-pinch

Method

Cook rice and spread the rice on a plate.
Grind  raw mango pieces  along with  grated coconut, green chilies and mustard with little water. Heat oil in a pan, fry peanut till brown in color, keep it aside. Add all items under seasoning,  and stir. Add the  ground mixture, add steamed peas, next add rice and salt, peanuts and raw mango shreds for more tangier taste and mix well. Garnish with coriander leaves. Serve Peas Mavinakayi Chitranna Hot with sandige/ crisps.

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

Spinach Dosa / Palak Dosa

Spinach Dosa / Palak Dosa is a healthy, nutritious and filling breakfast. This is a spicy version. Easy to make and enjoyed hot.  A mix of dosa batter with goodness of spinach to give the perfect flavoured, crispy and spicy crepes.

 

Ingredients:

Spinach Dosa / Palak Dosa

• Dosa batter 
• Salt as per taste
• Oil
• Jeera-1 tsp

To Grind

• Green chilies-3-4
• Coconut-2 tbsp
• Tamarind juice - 1 tbsp
• Fresh Coriander leaves-1/4 cup
• Spinach-1 cup
• (washed and blanched)

Method: 

To begin with grind in mixer the items mentioned in grinding with little water.  Add to the dosa batter. Add salt, jeera. Mix well. Make dosas. Serve Spinach Dosa / Palak Dosa hot with butter or ghee.

(the dosa is spicy and can be enjoyed like that only ) however you can still enjoy with Chutney powder or chutney also.

Reduce the spice and salt as per your taste and preferences.


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'The only way to do great work is to love what you do' Steve Jobs

Tomato Chavli Bhath

 Tomato Chavli Bhath is a flavorful South Indian rice dish made with Chawli (black-eyed peas) and rice, blended with spices. Easy one pot meal, convenient and made with minimal efforts.

Chawli /Cowpeas or Black Eyed Peas is a nutritious and healthy legume variety. Adding this legume in your diet can contribute to overall health as it provides fiber, vitamins, and minerals. It's versatile and can be incorporated into various dishes such as salads, fritters or curries.

Ingredients

Tomato Chavli Bhath

•  1 cup Chawli /Alasande Kaalu
• (boiled)
• 1 cup chopped tomato
• 2-3 tbsp grated coconut
• Salt -as per taste
• 1.5 cup rice 
• Bhath pwd-2 tsp

Seasoning/tadka

• 1 tbsp Oil
• few Curry leaves
• few peanuts
• 1/2 tsp Mustard seeds
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch
• 1-2 chopped green chilies

Method- 

Cook Rice.  Allow the rice to cool, spread it on a plate. 

Next heat oil in kadai,  peanuts and keep it aside, next add the other items in seasoning, roast well, add tomato and fry, add the boiled Chawli, add bhath pwd, next add the rice to this seasoning. Add salt, grated coconut, and peanuts and mix well. Sauté for 1-2 min. Garnish the rice with coriander leaves. Serve this Tomato Chavli Bhath hot with raita or chutney or enjoy just like that.

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"I don't know the key to success, but the key to failure is trying to please everybody." Bill Cosby 

Peas Kabab

Peas Kabab, also known as green peas patties, combines simple pantry ingredients with bold Indian flavors to create a snack that feels both comforting and special. The natural sweetness of peas pairs beautifully with spices like cumin, coriander, ginger, and green chilies, giving every bite a perfect balance of flavor and texture. Plus, this recipe is quick to prepare and can be made ahead of time, making it ideal for busy weekdays or unexpected guests.

Enjoy this flavorful and nutrient-packed delicacy...Whether you shallow fry, air fry, or bake them, these peas kabab turn out irresistibly tasty every single time.

Peas Kabab

• Ingredients
• 1 cup fresh green peas steamed
• 2 large potatoes, boiled and mashed
• 2-3 green chilies, finely chopped
• 1/2 tsp cumin seeds
• ginger shreds-few
• 1 tsp garam masala
• 1 tsp chaat masala
• 1tsp Dhania-jeera pwd
• 1/2 tsp amchur pwd
• Salt to taste
• 2 tbsp Chiroti rava for binding
• few groundnuts
• chopped coriander leaves
• Oil for shallow frying

Method:

• In a bowl, add the boiled potato , steamed peas and mash well, and all the above ingredients except oil and mix well. 
• Divide the mixture into equal portions and shape them as kababs.
• Take a small portion of mix, flatten it, pat it well.
• On a tava, add oil and place the kababs, shallow fry till golden brown on low heat.
• Flip on the other side and roast well. 
• Serve Peas Kabab with fresh salads, yogurt-based dips, or homemade chutneys made from fresh herbs and spices. These additions not only enhance the flavor but also provide additional nutrients and hydration.

 

This recipe uses minimum oil as we are shallow frying. 

Note : Always adjust the amount of green chilies and spices according to your personal taste preferences, health needs and dietary restrictions.

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'Success is the sum of small efforts, repeated day in and day out'. Robert Collier

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Ragi Vegetable Idli

Ragi Vegetable Idli is interesting twist to the normal idlis. Soft with a blend of vegetables and seasonings gives it a great taste. Enjoy hot with chutney.

This recipe is a healthy combination of ragi flour with the normal idli batter. for a great start of your day! A small change in the typical Idli recipe but loaded with nutrients and fiber just by adding the humble Ragi. 

You must be knowing Ragi/ Finger Millet has immense health benefits!  

 

Ingredients : 

• 

  Ragi Vegetable Idli

  Idli Batter 
• Ragi flour 
• Onion : 1finely chopped
• Boiled Potato-1 chopped finely
• Green chillies : 1 or 2, chopped
• Coriander leaves : few chopped
  
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp
• Chutney pwd:2 tsp (opt)

Method -  

Mix the idli batter with ragi flour and keep it aside for 1/2 hour. In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chilies' add chopped potatoes, onions and stir well , once done pour it in the ragi-idli batter. Next add chopped coriander leaves, salt to the batter and mix well. Add chutney pwd and mix. Set for 10 mins.

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve Ragi Vegetable Idli hot with ghee, chutney or saagu.

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Ragi Dosa

Ragi Sevai Upma

Ragi Paddu


We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

Kadlekalu Bhath-I

KadleKalu Bhath is a  healthy one pot meal made from the KadleKalu blended in spices, simply healthy, perfect and nutritious. Enjoy!

Kala Chana rice is a wholesome and nutritious meal that offers a perfect balance of protein, fiber, and essential vitamins and minerals. The combination of protein-rich black chickpeas and fiber-filled rice boosts energy.

 

Ingredients

Kadlekalu Bhath-I

• 1 cup rice
• 1/2 cup Kala chana /KadleKalu
•  (pressure cooked)
• Turmeric pwd-pinch
• 1 tbsp oil
• 1/2 tsp groundnut
• 1/2 tsp jeera
• 1/2 tsp mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1-2 tsp Vangi Bhath Pwd
• 1-2 tbsp fresh Coconut
• 2 amla Shredded
• Hing-pinch
• Curry leaves-few
• salt to taste

Method- 

Cook the rice and spread it on a plate. Cook the chana well. Next in a pan, heat oil, fry peanuts and keep it aside .Next add mustard ,once done, add jeera, chana dal, uraddal, curry leaves ,turmeric ,hing and  fry .Add the cooked chana,  bhath pwd ,peanuts, shredded amla and mix .Next add the cooked rice, salt, grated coconut and mix well. Simmer on low heat for 10 mins till all the rice, chana  is blended well with the spices. 

Serve Kadlekalu Bhath with raita of your choice.

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"If you can't make it good, at least make it look good." Bill Gates

Methi Tomato Curry

Methi Tomato Gravy is a simple, flavorful Indian curry made with fresh fenugreek leaves (methi), ripe tomatoes, and everyday spices. This easy North Indian recipe creates a mildly tangy and slightly bitter gravy that pairs perfectly with roti, paratha, or rice. If you’re looking for a healthy, homemade methi recipe packed with authentic flavors, this comforting tomato-based curry is a must-try for your weekly meal rotation.

Ingredients

 Fenugreek leaves (Methi) - 1 bunch

Methi Tomato Curry

cleaned and chopped

1 onion chopped

1 tomato chopped

1/2 tsp jeera

1/2 tsp Chilly powder

1/2 tsp dhania jeera pwd

1/2 tsp Sabzi Masala
1/2 tsp Garam masala

1 tbsp Butter/ Oil

Salt - to taste

1 tbsp Cream

Others

1 tomato chopped

2 Green Chilies

few Cashew nuts/ Almonds 

Cinnamon-little

Cloves - 3

Cardamom-1

Methi Tomato Curry

Method

Grind all the items mentioned above under "Others" into fine paste. Clean and chop Methi leaves. Add butter in a pan, add the cumin seeds. Add the chilly powder, garam masala, ground paste and the tomato puree and let it cook, keep stirring. Add the chopped onion, tomato and stir well, next add chopped methi leaves, mix, once done add salt, mix lastly add  cream. Cook till the gravy thickens .Serve Methi Tomato curry hot with roti of your choice.

Adjust salt and spices as per your taste and preferences.

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'Accept responsibility for your life. Know that it is you who will get you where you want to, no one else' - Les Brown.

Heerekayi Chutney II

Heerekayi Chutney II  is a perfect blend of mild sweetness, gentle spice, and earthy flavors, making it both comforting and refreshing.

Chutnies has a way of elevating every bite. Bursting with fresh flavors, simple ingredients, and regional charm, chutney is more than just an accompaniment, it’s a celebration of taste in its purest form and perfect for breakfast, snacks, or even as a dip!

 Ingredients

Heerekayi Chutney II



• Heerekayi/Ridge gourd -
• (Washed and chopped in pieces)
• Green chillies 4-5
• Ginger-small piece
• Kobbari /coconut- 1/4 cup
• Amla-2 shredded
• Salt for taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil

Method- In a pan, fry the chopped ridge gourd well, next add the chilies, coconut, tamarind and fry well. Once cool grind it well amla shreds and with little water.  Season it with mustard and curry leaves.

Enjoy this Heerekayi Chutney II with hot rice, idli , dosa or chapati.

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Stay Positive !!!

Palak Chutney / Spinach Chutney

Palak Chutney is yet another vegetable based chutney that can be enjoyed with Dosa/Idli or Chapati. This is easy and spicy -a non coconut based chutney.

 Ingredients:

• 1 cup Spinach cleaned chopped

  

  Palak Chutney / Spinach Chutney

• 1/4 cup Peanuts roasted
• 1 tbsp. Oil
• 4-5 Green chillies
• 1 tsp tamarind paste
• Salt to taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil

Method: Roast the peanuts and keep it aside. Next blanch spinach. Roast the peanuts, chilies well. Next grind blanched palak with peanuts, tamarind paste into chutney. Season with mustard seeds, hing, chana dal, urad dal and curry leaves. Add salt and mix. Enjoy Palak Chutney with dosa, idlis or Indian Breads.

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Shavige Pulao / Sevai Pulao

Shavige Pulao or Sevai Pulao is a quick and flavorful Indian dish made with roasted vermicelli (sevai) and a colorful mix of vegetables. Light, aromatic, and ready in under 30 minutes, this easy sevai pulao recipe is perfect for breakfast, lunch, or a simple weeknight dinner. Flavored with mild spices and fresh vegetables, it’s a healthy one-pot meal that is both comforting and satisfying.

Shavige Pulao

Ingredients:

· 2 cups vermicelli

· 1 cup simla mirch chopped

· 1 onion chopped 

. 1 carrot chopped

. 1/2 cup  peas

1 tomato chopped

Seasoning

· 1-Bay leaves

· few curry leaves

· 1 tbsp oil

· 1/2 tsp mustard seeds

.1/2 tsp jeera

· 1 tsp urad dal

· 1 tsp chana dal
 .Turmeric-pinch

1/2 " cinnamon stick

1-2 pepper corn

1-2 clove

Colorful Veggies

1 star anise
. Hing-pinch

· Salt for taste
. few cashews fried (opt)

· Water

1 tsp lemon juice

To grind

· 1-2 tbsp grated coconut

· Few coriander leaves

-few mint leaves

2 green chilies

Method:

• Grind the items mentioned under to grind with little water. Add little oil in a pan, roast the vermicelli well and keep it aside. 
• Next add oil, fry the cashews and keep it aside. 
• Next add the items mentioned under seasoning and sauté well. 
• Now, add vegetables and stir fry well .
• Next add the vermicelli, add the ground paste, salt  and add boiled water.  
• Cook till the water evaporates. Add the fried cashews and mix well. Squeeze lemon on top. Serve this Sevai Pulao hot with raita or chutney.

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"Hope is a waking dream". Aristotle 

Cabbage Palya-I

Cabbage Palya is an easy stirfry sabzi (palya-Kannada) for Indian Breads. Healthy, colorful, nutritious and tasty with goodness of Amla. Enjoy!

Cabbage Palya-I

Ingredients
Cabbage – 1 cup
Carrot-1 cup

Capsicum-1 cup
Onion-1/2 cup 
Green chilies-4-5
(finely chopped)
Salt – as per taste
Fresh Coconut shreds-2-3 tbsp

Amla-2 shredded


For seasoning
Mustard –1/2 tsp
Jeera -1/2 tsp
Chana dal-1/2 tsp
Urad dal-1/2 tap
Hing-pinch
Turmeric-pinch
Curry leaves-few
Oil-1 tsp

Method-Chop all vegetables finely.

Heat a pan with oil and add the items mentioned under the seasoning.

Add chopped onion, green chilies, curry leaves and fry till transparent. 

Add all chopped vegetables and mix well; cover and cook for 3 to 5 minutes till vegetables are just done. Add grated coconut, salt and mix.

Enjoy Cabbage Palya-I hot with Rasam Rice or Chapati.



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Carrot Navilkosu Kosambri

Carrot Knolkohl Kosambri / Salad is a light, refreshing, and healthy salad made with crisp Kohlrabi, fresh carrots, and simple seasonings. Perfect for summer meals, this easy salad is packed with natural crunch, vibrant color, and essential nutrients. Often served as a quick side dish, and pairs beautifully with everyday lunches or dinners. Made with fresh vegetables and minimal ingredients, this salad is a great choice for anyone looking for a healthy, low-calorie salad that’s both flavorful and nourishing.

 

Carrot Navilkosu Kosambri

 

Ingredients

• Carrot 1 cup grated
• Navil Kosu 1 cup (De skinned & grated)
  
• Coconut 3-4 tbsp
• oil 1 tsp
• Mustard seeds 1/2 tsp
• Jeera 1/2tsp
• Hing pinch
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Curry leaves a few
• 2 Amla- shredded
• Green chilies 3-4 finely chopped
• Fresh coriander chopped
• Salt to taste




Method: 


In a bowl add the shredded Navil Kosu, carrot, amla, add coconut and mix.
Meanwhile prepare the seasoning.
Heat oil in kadai ,add mustard, jeera, chana dal, urad dal,chilies, hing ,curry leaves.
Once done add to the kosambri mix.
Add salt and coriander leaves and mix.
Enjoy this healthy salad with chapati or Rasam rice.

This salad supports digestion, boosts immunity, keeps the body cool in summer, and fits well into a balanced diet.

Adjust spice and salt as your taste and preferences.

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"Giving up doesn't always mean you are weak sometimes it means that you are strong enough to let go."

Pumpkin Roast

Looking for an easy Indian vegetarian starter? This Kadai Pumpkin Roast is a quick and flavorful stovetop recipe made with tender pumpkin cubes sautéed in aromatic Indian spices. Cooked in a pan, the pumpkin turns beautifully caramelized on the outside while staying soft and naturally sweet inside. Perfect as a healthy snack, side dish, or festive appetizer, this Indian-style pumpkin roast is vegan, gluten-free, and made with simple pantry ingredients.

Ingredients

Pumpkin Roast

• 1 cup Sihi Kumbalkayi (cut in big cubes) 
• 1 tsp Jeera
• Hing-pinch
• ½ tsp Turmeric
• Few Curry leaves
• Bhath Powder-2 tbsp
• Dhania pwd-1 tsp
• Coriander Leaves chopped
• 2 tbsp Oil
• Salt to taste

Method: 

Heat Oil in pan, add cumin, hing, turmeric, curry leaves and fry for some time.

Add washed sweet pumpkin and fry well. Cover for 5-10 mins.

Check if the veggies are done, next add salt and mix well , fry for some time.

Add bhath powder and mix well. 

Garnish with coriander leaves..

 

Serve this no onion no garlic roasted Pumpkin hot with rasam rice or enjoy just like that !

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