Archive for the ‘Vegetarian food’ Category

Sandige Huli Recipe

As I mentioned in my previous post, My Husband and I visited Bangalore, India for his Nephews marriage. During the Devera Samaradhane pooje, the typical Madhwa Recipes were prepared. That’s when I asked my Husband to record the recipe for Sandige Huli, which was so yummy. So, attached below is the recipe from the Cook called Mr. Balakrishna Bhatt.


Enjoy, will post the recipe as well soon.


ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ – Winter Melon Majjige Huli

I was surprised to see that I hadn’t posted my most favorite dish ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ  – Winter Melon Majjige Huli. Yesterday, when we went to H-Mart we brought ಬೂದ ಕುಂಬಳಕಾಯಿ Winter Melon, ಸಿಹಿ ಕುಂಬಳಕಾಯಿ Sweet pumpkin and many more Indian vegetables. My Husband wanted to eat ಬೂದ ಕುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ  – Winter Melon Majjige Huli, so here comes the recipe for the same.


  • 1/2 ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon washed, peeled and chopped into equal size
  • 1 cup Yogurt – ಮೊಸರು
  • 8-10 green chillies ( Mine was quite spicy, use less if you don’t eat that spicy)
  • 1 tsp Jeera
  • 2 tsp coriander seeds
  • 4 tsp fresh coconut or dry coconut
  • 4 tsp Channa dal soaked in water
  • 1 inch fresh Ginger coriander leaves
  • 5-6 springs fresh
  • For seasoning – Oil, Mustard seeds, jeera, hing, turmeric
  • Salt to taste


  1. Cook ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon either on your stove top or in a microwave
  2. Grind together into a smooth paste – Coconut, green chillies, Jeera, corainder seeds, Channa dal, coriander leaves, and ginger majjige-huil-ingre
  3. Beat the yogurt so it is smooth
  4. Make the seasoning and now add  ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon.
  5. When the  ಬೂದ ಕುಂಬಳಕಾಯಿ or Winter Melon is cooked, add the ground mixture
  6. Let it boil for 3-4 minutes. Now add beaten yogurt and salt to tastemajjige-huli
  7. Serve with Rice.


Rasam Powder – ಸಾರಿನ ಪುಡಿ – Saarina Pudi Recipe

Rasam or Saaru ಸಾರು as it is called in Kannada is very commonly prepared in our houses. Especially in South India, and in all my relatives  houses Rasam or Saaru is prepared almost everyday. Maybe it is in other household also, I don’t know. Since many of you have been asking for this, below is the recipe. This is the recipe I got from my Mysore Ajji. Thanks, Ajji.


Attached below is the recipe for authentic Rasam or Saaru powder prepared in our household. Please note, if someone is having dry cough make sure you prepare this when they are away. Especially frying Red Chillies is extremely strong.


  1. Coriander Seeds (ಕೊತಂಬರಿ ಬೀಜ ) – 1 cup
  2. Red Chillies (ಮೆಣಸಿನ ಕಾಯಿ )- 1 cup ( use 1/2 cup Byadagi and 1/2 cup Guntur). This gives a nice red color and will also be spicy.
  3. Whole Black Pepper (ಮೆಣಸು)- 1/8 cup ( use less if you want less spice)
  4. Cumin Seeds (ಜೀರಿಗೆ )- 1/8 cup
  5. Methi Seeds (ಮೆಂಥ್ಯ)- 1/8 cup
  6. Mustard Seeds (ಸಾಸಿವೆ )- 1/8 cup
  7. Hing-Asafotedia (ಇಂಗು )- 1 tsp


  1. Fry each and every ingredient listed above separately with very little oil.
  2. Once all are fried, let it cool. Grind to a fine powder.
  3. Strain the powder once or twice.
  4. And grind again.
  5. You will have finely ground fresh aromatic Rasam Powder – Saarina Pudi


P.S: ಮೈಸೂರ್ ಅಜ್ಜಿ ಪ್ರಕಾರ ಎಲ್ಲ ಬೇರೆ ಬೇರೆಯಾಗಿ ಹುರಿದು ನುಣ್ಣಗೆ ಕುಟ್ಟ ಬೇಕು.

Cabbage Pudi Palya

Stay tuned for several posts the next few days. After hectic travel the past 3 weeks, I have taken several days off from work. I needed this break really bad. Hope you will enjoy each and every post.

I had posted the recipe for Cabbage Palya sometime in 2012. It is quick, simple and can be done in minutes. The recipe for the same is posted here.

This second version of Cabbage Pudi Palya is also an amazing dish, and can be done in minutes. Anytime you wish not to use Coconut for health reasons, this Cabbage Pudi Palya comes to the rescue. You can serve this with Chapathi, Jolada Rotti, or simple plain rice also.


This Cabbage Pudi Palya requires the use of ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder. The recipe for ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder can be found here:


  1. 1 finely chopped cabbage
  2. 3 tsp ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder
  3. finely chopped coriander leaves
  4. 1/2 tsp haldi or turmeric, 1/2 tsp mustard seeds, 1/2 tsp jeera, 5-6 curry leaves
  5. 2 tsp oil
  6. pinch of hing or Aasafotedia
  7. salt to taste
  8. Jaggery to taste


  1. In a microwave bowl, cook the cabbage.
  2. Next, in a pan, add the oil. When the oil is hot enough add the mustard seeds and jeera. When it starts spluttering all over your stove, add the haldi, hing and curry leaves.
  3. Next, add the cabbage, salt, ವಾಂಗಿಭಾತ್ ಪುಡಿ – ಪಲ್ಯದ ಪುಡಿ – Vangibath Powder.
  4. Fry for a few minutes until all of them get mixed well.
  5. Add jaggery to taste.
  6. Finally, add the finely chopped coriander leaves.

Serve with rice, chapathi or jolada roti. I had to make two vegetables since my Daughter Sneha doesn’t like Cabbage. So, Potato, capsicum palya for her. :)


ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer

Yesterday being Dwadashi, I prepared ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer. I never liked any sweet dish prepared with Milk when I was young. Never even tried eating it. So, this was the very first time I prepared ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer and it was yummy and delicious. You can completely make it a vegan dish by using Almond Milk and any non-flavored oil.

You see three bowls since our daughter is home for Christmas break. However, she ate 1 spoon and said she didn’t like the ಸೀಮೆಅಕ್ಕಿ ಪಾಯಸ – Sabhudana Kheer. We finished her share also. :)



  • 1 cup ಸೀಮೆಅಕ್ಕಿ – Sabhudana
  • 2 cups milk or almond milk
  • 1 and 1/2 cup Sugar
  • Dry fruits like Raising, Pistachios, Almonds, Cardamom
  • Finely ground cardamom seeds
  • 2 tsp Ghee or any non-flavored oil
  • 2-3 strands Kesari – Saffron soaked in warm milk


  • Wash and soak ಸೀಮೆಅಕ್ಕಿ – Sabhudana.
  • If you don’t have time, you can microwave the soaked ಸೀಮೆಅಕ್ಕಿ – Sabhudana for 2-3 minutes
  • Keep it aside for an hour so the ಸೀಮೆಅಕ್ಕಿ – Sabhudana is soft to the touch
  • If you wish, you can pressure cook the ಸೀಮೆಅಕ್ಕಿ – Sabhudana.
  • I cooked it on stove top with 2 cups of milk.
  • When the ಸೀಮೆಅಕ್ಕಿ – Sabhudana is soft, add sugar. Let it boil for 10-15 minutes
  • Add soaked saffron
  • Fry all the dry fruits in another pan and add to the cooked ಸೀಮೆಅಕ್ಕಿ – Sabhudana
  • Finally, add Finely ground cardamom seeds
  • Serve warm or cold.


ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma


One of the best and most delicious ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma I have eaten is by my Mysore Ajji. Ajji used to make this quite often when we visited her. She used several vegetables like potatoes, capsicum, peas and avarekalu. Ajji had some magic in her hands, which made this so very delicious. As always, this ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma never should be prepared with Onion. The strong smell of onion over powers the taste of ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma.

Many ways of preparing the ಅಕ್ಕಿತರಿ  – RiceRava. You need to fry the rice until it is warm to the touch. Next, when it is cooled down, grind to a coarse consistency in your dry grinder. Strain the rice so the fine powder is eliminated. Use this powder for making Akki Rotti. And the thick ಅಕ್ಕಿತರಿ  – RiceRava for making this ಅಕ್ಕಿತರಿ ಉಪ್ಪಿಟ್ಟು – RiceRava Upma.


  • 1 Cup ಅಕ್ಕಿತರಿ  – RiceRava
  • 2 Cup Vegetables like Potatoes, Capsicum, Peas, Avarekalu or Edamame. ( I used capsicum and Edamame)
  • 1 spring coriander leaves
  • 1 spring curry leaves
  • Green chillies and Red chillies to taste
  • For seasoning – Oil, mustard seeds, Jeera, Channa dal, urad dal, and Hing ( No Turmeric)
  • 4-5 tsp freshly grated coconut


  • If you have just prepared the ಅಕ್ಕಿತರಿ – RiceRava no need to fry it again. If not, take a thick bottom pan and fry the ಅಕ್ಕಿತರಿ – RiceRava until it is warm. Just like we do for plain upma.
  • Take this out on a plate.
  • In the same pan, add oil and finish the seasoning. Add curry leaves, green chillies and red chillies.
  • Next, add all vegetables. Add 3 cups water and let it come to a boil so the vegetables cook properly.
  • Once the vegetables are cooked, add salt, ಅಕ್ಕಿತರಿ – RiceRava and mix properly.
  • Cover the pan, and reduce the heat to medium.
  • Let the ಅಕ್ಕಿತರಿ – RiceRava cook. When done, add grated coconut and freshly chopped coriander leaves.
  • If you wish, you can add lemon.
  • Serve hot.


Rasam -> Sambar = Rasambar

Isn’t it a very intriguing title? Have you ever wondered what to do with the left over Rasam (ಸಾರು ), or all the thick dal leftover. Don’t you feel bad wasting or throwing away all the protein since as vegetarians all the protein we get is from the thick dal leftover at the bottom of Rasam.

And don’t tell anyone at home you used this trick. They will not even know.


This is when I store the Rasam in the Refrigerator, and later within a day or two convert it to Sambar (ಹುಳಿ).  This Sambar (ಹುಳಿ) is than used with Idli, Vada and Chatni. So, delicious.

Anyway, let us see how to convert Rasam to Sambar.


  1. 2 cups leftover Rasam (ಸಾರು )
  2. 2 cups Vegetables ( carrot, beans, potatoes etc)
  3. 1 large Onion
  4. 2 tsp Sambar Powder
  5. 1 Large Tomato
  6. Salt to taste
  7. 2 sprigs curry leaves
  8. Oil, mustard seeds, Jeera seeds, Asafotedia or Hing and Turmeric


  1. In a non-stcik pan heat Oil
  2. Add mustard seeds, jeera seeds, Asafotedia or Hing, curry leaves and Turmeric
  3. Next, add onion and fry for 4-5 minutes,
  4. Add tomatoes
  5. Add the Sambar powder
  6. I pre-boil all the vegetables in the microwave. Add these vegetables to the pan
  7. When this comes to a boil, and the vegetables are cooked add the 2 cups leftover Rasam (ಸಾರು )
  8. Add salt to taste and let this boil until for 7-8 minutes.
  9. Your Rasambar is ready to serve with Idli, Vada and Chatni.


You can find recipe for Sambar Powder here:

Apple Crisp

As I mentioned in my earlier post, my Daughter Sneha baked Apple Crisp for the Thanksgiving dinner. It is quick, easy and the most delicious American dessert I have eaten. For some reason, I cannot bake. I am a great cook, however hesitate to bake. Sneha, on the other hand is quite opposite. She loves to bake, and doesn’t like cooking.

Anyway, the Apple crisp is something which can never go wrong. You can approximate all ingredients. Mix and Match any fruit you like. You will never stop after one serving, such an amazing recipe. Thanks, Dear Sneha.


I made Apple Crisp yesterday. I modified Sneha’s recipe to include some healthy ingredients. Attached below are both recipes:

Recipe from Sneha


  • 2 big green apples
  • 1 cup brown sugar
  • 1 stick butter
  • 3/4 cup all purpose flour or maida
  • 3/4 cup oats ( Regular or Apple Cinnamon Flavor)
  • Cinnamon to taste
  • 2 tsp oil to grease the pan


  • Wash and Slice the apples thin. You can remove the skin if you wish. We didn’t.
  • In a bowl, mix the oats, flour, brown sugar, cinnamon.
  • Thinly cut the butter, and mix with the dry ingredients.
  • See the images below
  • Brush the baking dish with oil
  • Now arrange the apple slices in layers.
  • See the image below
  • On top of the apple slices, spread the dry ingredients.
  • Press lightly
  • Bake in an over preheated 350 degrees for 30-35 minutes
  • Serve with cold vanilla pecan Ice cream.

apple-crisp1 apple-crisp2

Recipe from Meera


  • 2 big green apples
  • 1 cup brown sugar
  • 1/4 stick butter
  • 3/4 cup whole wheat pastry flour
  • 3/4 Apple Cinnamon Flavored Oats
  • 2 tsp oil to grease the pan


  • Wash and Slice the apples thin. You can remove the skin if you wish. We didn’t.
  • In a bowl, mix the oats, whole wheat pastry flour, brown sugar.
  • Thinly cut the butter, and mix with the dry ingredients.
  • See the images above
  • Brush the baking dish with oil
  • Now arrange the apple slices in layers.
  • See the image above
  • On top of the apple slices, spread the dry ingredients.
  • Press lightly
  • Bake in an over preheated 350 degrees for 30-35 minutes
  • Serve with cold vanilla pecan Ice cream.


Green Peas Potato Paratha

It was a 4 day weekend here for us, with thanksgiving and day off after thanksgiving as well. I took a day off on Wednesday also. Much needed rest. Our Daughter Sneha came home for Thanksgiving, and it was a fun 4 days we spent. I made lots and lots of food over the past few days. From rice, rasam , palya, and samabar to brown rice bisibele bath, Sweet and Khara Pongal, Raita, Capsicum and Cucumber Gojju, Upma, Poori Channa, Idli, Vada and Sambar and last but not the least Green Peas Potato Paratha. It was too much cooking and cleaning, however no complaints. I love cooking right?

Just an update: My Husband reminded me that we also made Puliyogre, Raita, Pani Puri, and Bhel Puri. We ate all varieties in the last 5 days. Just can’t believe how many pounds we might have gained.

I can’t explain the happiness on my daughters face when she saw this plate meals. Worth all the effort.

IMG_0700[1]For Thanksgiving night dinner, my Daughter prepared a special all American meal. It was spicy corn bread, Salad, Sweet Potato and Potato Fries, Apple Crisp, and some Mexican tortilla. I will post some of these recipes as well.

She left today on Saturday to avoid traffic tomorrow, and the house is all empty. And this was the time for me to get back to my laptop as well. We already miss her.

Sneha loves all kinds of Paratha, and I decided to pack her a few of them so she can eat them the next few days. Quite healthy, and easy also to make.

Ingredients for the Stuffing:

  • 1/2 cup peas – frozen or fresh
  • 1 potato – boiled and cubed
  • 1/2 tsp cumin seeds
  • Red Chilli Powder for taste
  • Salt to taste
  • 2 tsp Kasuri Methi (Optional)
  • Chapathi Dough ( You all know the recipe for Chapathi dough right?)



  • Cook the peas
  • Boil the potatoes and mash them
  • In a pan, add 1/2 tsp oil. When it is hot, add cumin seeds
  • Add the peas, potatoes and cook for a few minutes
  • Next, add salt and red chilli powder
  • Also add Kasuri Methi by crushing them within your palm
  • Add coriander leaves – I skipped this step
  • Once the mixture is cold enough, make small balls from them
  • Take a small ball of chapathi dough and stuff and roll them
  • Cook each Paratha on a pan with some oil
  • Serve hot with raita


Potato Capsicum Tomato Vegetable

It has been a long and tiring few weeks. Long and tiring due to too much travel for work. From the past 6 weeks, I have been traveling continuously. There are not too many flight options to Pennsylvania, so have to drive almost 150 miles. And I just dislike driving.  However, one advantage of driving is I can pack my lunches and dinners. So, the weekend is spent mostly preparing all kinds of rice dishes, upma, chapathis, parathas, and vegetables.

I usually make all vegetables with Palyada Pudi. The recipe is almost similar to Vangibath Powder, which is posted here:

However, this time I was tired of eating the same. So, decided to make a slight change and the recipe was just so delicious. You all know what I do when something tastes good, right? Take pictures and post it. So, here is the recipe for the same. You can make this on Thursday’s and other days you are fasting since it has no onion or garlic.



  • 4 potatoes washed, boiled and cubed
  • 2 Capsicum/Bell Peppers chopped into big peices
  • 2 large tomatoes finely chopped
  • 1/4 bunch coriander leaves
  • 2 tsp crushed dried fenugreek leaves – Kasuri Methi ( you can use fresh as well)
  • 1 tsp Red chilli powder
  • 1/2 tsp coriander powder
  • 1 tsp Garam Masala Powder ( Homemade – See link above)
  • For seasoning – Oil, mustard seeds, Jeera, Turmeric
  • Salt to taste


  • Boil potatoes in pressure cooker with skin. When it is cool, remove skin and chop into big pieces.
  • Chop capsicum. Microwave them until tender
  • Heat oil in a pan, add mustard seeds, Jeera, Turmeric.
  • Next, add tomato and fry until it becomes soft and like a paste.
  • Add red chilli powder, coriander powder, fry for a few minutes
  • Now, add capsicum, potatoes and mix well. Add salt.
  • Add crushed dried fenugreek leaves – Kasuri Methi, add garam masala.
  • Once all the vegetables are combined, add finally chopped coriander leaves.
  • Serve with chapathis and Yogurt

The vegetable is spicy, tasty and goes very well with chapathi and yogurt. If you don’t like too much spice, reduce the amount of red chiili powder.



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