Apr 15, 2014

Cabbage Methi Pakoda

Cabbage Methi Pakoda – A deep fried snack !!!

Makes: 12 - 14


1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) cabbage, finely shredded ( use only tender cabbage leaves, remove the thick vein, if any )

3 tablespoon chopped methi leaves (uluvayila / fenugreek leaves)

1 onion, thinly sliced (optional)

5 – 6 tablespoon gram flour ( besan / kadala maavu )

1 tablespoon rice flour

1 teaspoon red chilli powder

1/4 teaspoon turmeric powder

3 pinches asafoetida ( hing )

3/4 teaspoon salt ( or to taste )

1/2 cup water (100 – 125 ml water)

250 ml oil for frying ( 1 - inch from the base of the kadai )


Wash and clean cabbage and methi leaves. Drain out water thoroughly and chop finely.

In a bowl, mix all the ingredients together and keep aside for 15 minutes. Batter should be thick in consistency ( do not add more water).

Heat oil in a kadai. Drop teaspoons of the pakoda batter and reduce heat to medium ( 6 - 7 pakodas at a time ). Fry till golden color on both the sides. Drain out from oil and place on paper towels to absorb extra oil.

Serve as an evening snack with tomato sauce / green chutney.

Green Chutney

Serves: 2 - 3


1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves - wash mint and coriander leaves and drain out water thoroughly )

3 tablespoon, grated coconut (optional)

1 onion, chopped

2 teaspoon lemon juice

2 green chillies

1/2 teaspoon salt ( or to taste )

1/2 teaspoon sugar ( or to taste )

1/2 - inch piece ginger


Make a thick paste of above ingredients in a mixer with very little water. If you need thick chutney, do not add more water during grinding ( or you can adjust the consistency with 2 - 3 tablespoon water ). Serve with pakodas.

Apr 12, 2014

Milkmaid Condensed Milk Pedas

Milkmaid Condensed Milk Pedas – A delicious sweet !!!

Makes: 18 -20 pedas


Please use same condensed milk tin to measure  milk.

2 tablespoon butter

1 tin milkmaid sweetened condensed milk

½ tin milk

6 tablespoons sugar

½ teaspoon cardamom powder

1/2 teaspoon ghee


In a pan / karahi, heat 2 tablespoon butter. Boil milkmaid, milk and sugar on a medium heat for 20 minutes. Adjust heat from medium to low. Stir continuously. Color will change from cream to light brown   to glucose biscuit color (Goodday / Tiger biscuit). Switch off the heat and sprinkle cardamom powder. Mix well. Keep aside to cool for half an hour. Apply little ghee on palm evenly. Make small pedas and place it on cup cake cases. Then it won’t stick each other. It’s a tasty homemade sweet for kids.  No added all purpose flour, milk powder food color and made with less butter.

Apr 11, 2014

Mallige Idli

Mallige Idli / Soft Idli – Recipe from ‘’ The Chef and her Kitchen blog’’

For the Idli:

If making small quantity, please measure in Indian standard measuring cup of 100 ml / 4 oz / ½ cup capacity)


3 cups boiled rice ( idli rice )

1 cup urad dal

2 teaspoon  fenugreek seeds (methi / uluva)

1 cup poha (aval / beaten rice)

1 cup  cooked rice (leftover cooked and cooled rice)

1 teaspoon salt

1 tablespoon curd

2 teaspoon oil to  grease  Idli mould


Wash and soak rice separately for 6  hours  or overnight ( reserve water for grinding ).

Wash and soak urad dal and fenugreek seeds together for 6 hours or overnight.

Soak poha along with urad dal half an hour before grinding.

Grind the soaked dal  - poha with cooked rice until it is smooth and frothy in a grinder or mixer. Transfer this paste to a big bowl ( batter should not be too thick or too watery ). If using grinder, approximate time for grinding is 30 – 35 minutes for urad dal. If using mixer, add water just to cover the soaked urad dal and not 1 - inch above. Sprinkle extra water in between when grinding (grind in 2 batches). Transfer urad dal paste into a big bowl. 

Grind  the soaked rice coarsely (like sooji / rawa). Add water while grinding (just to cover the rice. It should not be above 1 - inch from the soaked rice if using mixer). If using grinder, approximate time for grinding is 25  30 minutes. It won’t take much time in mixer.

Now mix the ground rice and dal into a batter. Idli batter is thicker than normal dosa batter.

Add salt, mix well and set aside in a warm place for 7 - 8 hours ( or overnight ) for fermenting ( batter will be doubled in volume).

When the Idli batter is well fermented, the idlis are ready to be cooked. Finally add 1 tablespoon curd and mix well.

Grease the idli holder / idli thattu or pan well with little oil  and fill each slot with batter to the 3/4 mark.

Steam cook  the idlis in a steamer or National rice cooker / pedavan /pressure cooker (without weight) on a medium heat for about 10 - 15 minutes or until done. Keep aside to cool for 15 minutes.

Use a greased spoon to remove the idlis from the container as they may stick. Serve with Tomato chutney / Sambar / Coconut chutney/ Idli milakay podi (chutney powder for idli).

Apr 9, 2014

Butter Egg Puffs

Butter  - Egg Puffs – A delicious baked snack !!!

Makes: 10 – 12 puffs


Please use same measuring cup to measure butter, water and flour.

½ cup unsalted  butter (Indian standard measuring cup of 100 ml/ 4 oz capacity)

1 cup water

1 cup all purpose flour (maida)

2  eggs

½ teaspoon  salt

½ teaspoon red chilli powder

½ teaspoon pepper powder

1 tablespoon chopped onions (optional)

1 teaspoon chopped coriander or mint leaves or a mix of both (optional)


In a medium sized saucepan, add the water and  butter. Bring to a boil over low heat.

When the butter almost melts, reduce the heat to high and boil for 1 minute.

 Remove from the heat and add the flour all at once. Stir quickly. The mixture will form a dough ball that will leaves  from the sides of the pan. It’s very soft in texture.

Return to heat and cook on a low heat  for another 2 minutes. Stir well.

Add the eggs one at a time, stirring after each addition until the eggs are well combined  into the dough. Do  this procedure by hand with a wooden spoon. Now it’s creamy in texture.

 Stir in salt to taste, red chilli powder, pepper, chopped onion and coriander leaves (optional).

Preheat oven to 425°F or 220 * C.  Spoon out small balls (about a heaping tablespoon) of the dough onto a greased  baking sheet / pan.  Leave 1 inch gap between each puffs. Place in oven and cook for 20 – 25 minutes until puffed up and lightly golden. Serve hot.