Saturday, 14 September 2013

Crispy Lentil Fritters

 Deep fried crispy ball of soaked lentils. Also traditionally called as Ambode,this is a typical side dish from Karnataka and this dish prepared during festivals and also for a ll important occasion.

Soaking time- 40 mins
Preparation time- 20 mins
Cooking time- 20 mins

Ingredients required:-
  • 200 grams of Spilt Bengal Gram ( Chana dal)
  • 1 medium sized onion finely chopped
  • 1 inch piece of ginger grated
  • 4tspn of grated  coconut
  • 1/4 cup of grated cauliflower
  • 2 green chilly finely chopped
  • 6-7 curry leaves
  • 1/4 bunch of coriander leaves finely chopped
  • 1 tspn of sugar
  • 2 tspn of chaat masala 
  • 2 tspn of corn flour (optional)
  • Salt to taste
  • Oil to fry
Procedure to make:-
  • Soak the chana dal and wash it till water runs clear and put it in a blender along  with ginger, chilly,curry leaves.
  • Coarsely grind it.
  • Take out in a mixing bowl and add remaining ingredients expect salt and sugar.
  • Add corn flour if necessary.
  •  Make balls and deep fry till golden brown.
  • Serve hot with coconut chutney.



The big sweet tooth-foodabulous event organised by Simply Tadka


Instant Kheer for all occasions. This is very easy and quickly made kheer ,made using minimum ingredients which are easily available.

Preparation time:- 10 mins
Cooking time:- 30 mins

Ingredients required:-

  • 200 grams of Toovar dal 
  • 1 and 1/2 cup of grated  Jaggery 
  • 1 cup of full cream milk/ 1/4 cup of condensed milk
  • 1/4 cup of fresh coconut which is finely ground
  • 1 pinch of Cardamom powder
  • a pinch of salt
  • Cashew nuts which are roasted in ghee
Procedure to make:-
  • Wash the toovar dal till water runs clear and then pressure cook it with 2 cups of water till its soft and mushy.
  • Once the pressure is released take the dal out of cooker and let it cool.
  • Using a hand blender or a whisk blend it into a smooth mixture.
  • Now place in a non-stick sauce pan and place back on a medium flame,stirring continuously.
  • Add either condensed milk or full cream milk.
  • After it reaches a point of boil,turn off the heat and add jaggery and mix it completely**.
  • Turn on the heat again and continue cooking on a low flame till a boil and then add the finely ground coconut.
  • Continue cooking for 5 - 10 mins.
  • Just before turning off the heat add a pinch of salt and cardamom powder.
** Turning off heat before adding jaggery is to prevent it from curdling the dal-milk mixture.
Note:- 1)Adding cardamom in end is to retain the flavor and aroma of cardamom.
2)Adding salt to a sweet dish gives a entirely different dimension to the dish and enhances the sweetness of the dish

Thursday, 12 September 2013


This is a typical dish from Bengal made mostly during festive occasions,Poojas and for special guests. This dish is unique and is devoid of the typical Bengali panch pooran but is a flavor full dish with sweetish taste cos of addition of coconut. You can serve with a bowl of steamed hot rice or with Luchi or can just devour as it is like a soup

Preparation time:- 10 mins
Cooking time:- 30 mins

Ingredients required:-

  • 200 grams of split bengal gram ( Chana Dal)
  • 7-8 pieces of thinly spiced fresh coconut
  • 1/4 cup of freshly grated coconut
  • 2 green chillies longitudinally slit
  • 2 tspn of sugar or equal amount of jaggery
  • 2 green cardamom pods
  • 1/2 inch stick of cinnamom
  • 1 inch piece of ginger which is grated
  • 1 Bay Leaf ( tej patta)
  • 1 tspn of turmeric
  • 1 tspn of Jeera ( cumin seeds)
  • 1 tspn of Rai ( mustard seeds)
  • 2 tspn of Ghee ( Clarified butter)
  • 4-5 Curry leaves
  • Salt as per taste

Procedure to make:-
  • Wash the dal till water runs clear and pressure cook with enough water and Turmeric and salt till its tender but not mushy.
  • In a saucepan heat ghee and add Cumin seeds,mustard seeds and let it splutter.
  • Now saute Green cardamom,cinnamom,bay leaf and finely sliced coconut.

  • Add grated ginger and saute till oil starts leaving sides of pan.
  • Add the chana dal and mix well.
  • Adjust the thickness as per preference and salt and jaggery.
  • Add the freshly grated coconut and thinly sliced green chilly.
Serve it hot with Rice.

Wednesday, 11 September 2013

Majige Huli

Majige huli literally translates in English as buttermilk Sambhar. This lightly spiced no garlic dish is ideal for children and elders and all those people who are not supposed to eat oily and spicy food. This dish can be made with Raw bananas,Sweet potatoes, Thondekai, Bottle gourd ( Lauki) Potatoes, Magekai( Madras cucumber).This dish is a speciality of Malnad region of Karnataka. Its can also be called a south Indian version of Kadhi.

Ingredients Required:-

  • 200 grams of cubed Madras Cucumber or any other above mentioned veggie you are using
  • 1 cup of thick yogurt
  • 1/4 cup of grated/scraped coconut
  • 4 tspn of Chana dal
  • 1 green chilly or more as per taste
  • 2 tspn of grated jaggery or a marble size piece of jaggery or equal amount of sugar
  • 1 tspn of urad dal
  • Salt as per taste
Procedure to make:-
  • Soak chana dal half an hour before making this dish.
  • Grind chana dal along with coconut,green chilly and urad dal into a fine paste.
  • Boil the cubed madras cucumber and boil it in a cup of water along with a pinch of salt and jaggery till it softens.
  • Now add a little more water if necessary and simmer and add the above made paste and mix well.
  • Turn off the heat and add the yogurt and mix well and adjust consistency by adding as per preference. 
  • Add salt as per taste.
  • Turn on heat and cook on simmer till it comes to a boil.
  • Add curry leaves and turn off the heat.
  • Serve hot with plain rice.
Note:- Instead of yogurt you can also use buttermilk.