Sabudana: Sabakki ambode : Spicy tapioca deep fried Snack

This mouth watering ambode recipe is submitted by one of my best friend Poorna Shilpa. I have to tell you, she is a pretty lady and off course a wonderful cook. . Thanks poorna for sending me this wonderful recipe.


Sabakki / Sabudana / Tapioca - 1 cup
channa dal - 1 cup
Water 1-2 tbs
Salt - to taste
Green Chilly - 1-2 or per your taste
Ginger - 1/2 inch piece, chopped roughly.
Mint leaves or Pudina - 6-7 leaves
Fresh coriander leaves / Cilantro - handful, chopped finely.
Rice Flour - 2 Tbs
Oil for deep frying

  1. Soak Sabudana and channa dal separately for an hour or two.
  2. Grind channa dal with ginger, mint leaves and chillies with very little water. Make a thick dough like batter.
  3. Mix the ground mixture with soaked sabudana.
  4. Add salt, chopped cilantro and rice flour. (rice flour makes crispy ambode)
  5. Mix the mixture with spatula and keep it aside.
  6. Heat oil in a pan.
  7. Make a small ball from the thick dough like batter.
  8. Make it little flat by pressing between the palms. 
  9. Once the oil is hot, deep fry both sides until browned and all the bubbles settles down in the oil.
  10. Keep the deep fried ambode in paper towel to absorb excessive oil.
  11. Serve warm with Coconut chutney or ketch up.
  12. Enjoy.
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Vadakki Mudde : rice mudde / Steamed & Spiced rice balls

Ingredients: (makes 8 medium sized ball)
Idli rava - 2 cups or Roasted rice - coarsely powdered.
Coconut oil -  4-5 Tbs
Water - 31/2 cups or as needed
Salt - 11/4 tbs or to taste

For Tempering
Coconut oil - 1 tbs
Mustard seeds - 1/2 tbs
Urad dal - 1/2 tbs
Hing or asafetida - a pinch

For Masala:
Channa dal - 2-1/2 Tbs
Red Chilly -2
Coriander seeds - 1 tbs
Cumin seeds - 1/2 tbs
Mustard seeds- 1/2 tbs
Turmeric - 1/4 tbs
Coconut powder - 2 Tbs
Sesame seeds - 1/2 tbs
Curry leaves - 4-5

  1. Roast all masala ingredients  except coconut powder until nice aroma comes out of it.
  2. Coarsely grind the roasted masala with coconut powder and keep it aside
  3. Heat oil in a pan, add mustard seeds, urad dal, hing.
  4. Once it starts to splatter, add ground masala powder and fry for couple of seconds.
  5. Add the idli rava or coarsely ground roasted rice.
  6. Add water, salt to make upma or uppittu.
  7. Add 2 tbs or coconut oil.
  8. Once the upma is ready, let it rest for 10 minutes.
  9. Make a medium sized ball from the upma.
  10. Brush or spray coconut oil to all the balls.
  11. Steam it for 10 minutes.
  12. I use Idli cooker to steam, it is easy and gives the best result.
  13. Serve warm with sambar or Ghee and Chutney powder combination.
  14. Enjoy!
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Dahi Vada / Lentils balls in seasoned yogurt


Mung dal   - 1 cup
Urad dal  - 1/2 cup
Salt - 3/4 tbs or to taste

Lightly beaten yogurt - 2-3 cups
Chat Masala - 2 tbs
Dates &Tamarind Chutney - 1 tbs (optional)
Green Chilly chutney - 1 tbs or to taste (optional)
Salt - 1 tbs
Roasted cumin powder - 1 tbs
Fresh coriander / Cilantro leaves - for garnishing

Oil for deep frying

  • Wash and Soak mung dal and urad dal for 6 hour or overnight.
  • Grind them to thick paste with little or NO water. If it is difficult to grind, may be consider adding 1-2 tbs or water.
  • Add salt and mix well.
  • If the mixture has become little thin, add 1-2 tbs of besan or Channa flour.
  • Heat oil in a pan.
  • Once the oil is hot, carefully place a spoon full of batter in the oil.
  • Fry until golden brown.
  • Fry the entire batter in batches.
  • 10 minutes before serving, place the fried balls into lightly salted water.
  • Soak them for 5-7 minutes.
  • Now, squeeze the balls to take out the entire water.
  • Place the balls in the serving plate or bowl.
  • Add salt, roasted cumin powder  and chat masala to lightly beaten yogurt or curd and mix it well.
  • Pour this mixture on top of the balls. Add as much or little curd as you want.
  • Garnish it with chat masala, tamarind chutney,cumin powder and green chutney.
  • And finally sprinkle freshly chopped coriander or cilantro leaves.
  • Enjoy the wonderful snack.
  1. You can either use mung dal or urad dal only.
  2. The chutney are optional.
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Eggless Applesauce, Chocolate cake

Yesterday we had a blast at roopa's house, played cards, Carrom. Even Arushi also had a wonderful time with Vidhu and Murari. It was Chats and Dinner party. Thank guys for organizing. This chocolate cake was one my entry for desert along with DahiVada. Everyone had prepared unique and delicious foods,  we ate so much!. Must do some workouts today without fail!.

Here is what you need:

All purpose flour - 2-1/2 cups
Applesauce  otherwise pureed apple - 2 cups
Sugar - 3/4 cup
Salt - 1/4 tbst
Baking powder - 1 tbs
Baking soda - 1/2 tbs
Ground cinnamon and cloves - 1 tbs
Ground flaxseed - 2Tbs
Raisins - 1 cup

Milk - 3/4 cup
Vanilla extract - 1 tbs ( You can prepare vanilla extract at home like this )
Apple cidar vinegar - 1tbs
Chocolate syrup - 1 cup
Chocolate chip - 3/4 cup
Water - 4Tbs
Butter or shortening - 1 stick melted or 1 cup at room temperature

  • Preheat the oven to 400F .
  • Mix all dry ingredients in a bowl and sift gently.
  • Mix all wet ingredients together and add this to dry ingredients. 
  • Add the butter and mix well with spatula, until mixed well.
  • Lightly brush or spray the baking dish with oil or butter.
  • Pour the mixture into baking dish.
  • Bake it for 30-35 minutes depending on the oven type.
  • Check for doneness; toothpick or knife inserted near the center comes out clean.
  • Serve cold.
  • Enjoy
Linking this to Ramya's ABC Series
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Star fruit appehuli: Simple Star fruit rasam

Ingredients: Serving size 2 adults

Star fruit - 1 big
Jaggari / brown sugar- 2 tbs
Salt - 1/2 tbs or to taste
Water - 11/2 cup

For tempering

Mustard seeds - 1/2 tbs
Curry leaves - 2-3
Urad dal - 1 tbs
Red chilly - 2
Oil - 2 tbs
Asafitida or Hing - a pinch
Turmeric - 1/4 tbs

  • Wash the star fruit and chop roughly.
  • Boil with 1/2 cup of water, salt and jaggari.
  • Mash them, add more water to bring it to the rasam consistency.
  • Check for salt and sweet, add more if required.
  • Heat oil in a small pan for tempering.
  • Add all tempering ingredients.
  • Once the mustard seeds starts to splatter, add this to the mashed star fruit mixture and cover it with the plate immediately to preserve the nice tempering aroma.
  • Serve with rice or you can drink just like that. Tastes amazing.

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Apple pie


For the Crust:
2 cups of all purpose flour
1 cup of melted butter
5 tbs of cold water
1 tbs of salt

For the Filling:
Apples - 3 big apples: thinly sliced
Sugar - 11/2 cups
Lemon juice - 1 tbs
Salt - 1/4 tbs
Cinnamon powder - 1 tbs
all purpose flour - 2Tbs
Butter stick - 1 tbs

  • Preheat the oven to 420F.
  • Knead all the crust ingredients together in hand or food processor for few seconds. Do not knead the dough for long time.
  • Divide the dough in to two balls.
  • On the floured flat surface, roll the ball in to a circle shape slightly larger than the pie pan or dish.
  • Slowly transfer the flattened dough into pie dish, fit into a pan, pressing against all the sides.
  • Cut off the overhanging edges.
  • Prepare the fillings.
  • Mix all the filling ingredients in  a large bowl and mix it once.
  • Roll out the other ball just like the first one.
  • Place the fillings in to pie shell, spreading evenly with the back of the spatula.
  • Cut the butter stick into small pieces and spread on top of the fillings.
  • Carefully place the other rolled ball over the fillings.
  • Press the edges down into the base pie shell. Covering the entire fillings.
  • Brush the outer layer with the butter.
  • Make couple of ventilation holes.
  • Transfer the pie pan to preheated oven; to lower rack.
  • Bake it for around 45-50 minutes. Depending on the oven type and condition. It took me 50 minutes.
  • Enjoy the delicious pie.
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Tofu paratha : Scrambled tofu stuffed paratha


For dough:
Durum atta flour or whole wheat flour - 4 cups
Salt - 1 tbs
Sugar - 1 tbs (optional)
Oil - 1 tbs
Warm water - 1 cup or as needed

For Stuffing:

Firm tofu - 1 block (11/2 cups scrambled tofu)
Chat masala - 1/2 tbs
Chilly powder - 1/4 tbs or to taste
Salt - 1/2 tbs
Turmeric - 1/2 tbs
Coriander and Cumin powder - 1/2 tbs each
Fresh Ccoriander leaves - handful, finely chopped
Onion - 1/2 cup finely chopped

  • Add all the dough ingredients in a big bowl and knead very well. Make a chapathi dough.
  • Cover it with lightly wet  kitchen towel and let it rest for half an hour.
  • Meanwhile, prepare stuffing.
  • Take out as much as water as you possible can from the firm tofu. The water makes it difficult to roll the paratha.
  • Scramble the tofu, add all other stuffing ingredients.
  • Mix it well with hand or spatula.
  • Sprinkle some flour in to the flat surface.
  • Make a small ball from the dough and roll into small chapathi with a rolling pin .
  • Fill the spoon full of stuffing's in the center of the chapathi and cover it with from all the ends.
  • Carefully roll the stuffed ball to desired thickness to make paratha.
  • Heat the griddle and cook the paratha both sides until browned. Lightly brush the oil or ghee on top of the paratha.
  • Enjoy the delicious healthy tofu paratha with mint chutney or your favorite curry.
  • Linking this to What's for friday dinner? , Veggie platter: Legume entry and Susan's host lineup .

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Flavored Apple Jam/Preserves/Jelly

We got bucket full of apple from a local apple farm and now my refrigerator is full of apples! Yesterday, vighnesh was asking me what’s for dinner. And I said "Apple"; He said "you are kidding right?” I said - "hmm.. Something with apple".

So this week is Apple week, Apple kai rasa , Apple Pizza , Just made Apple Jam yesterday . And couple of days later, I am planning to do Apple Pie.! . I said to myself "no more apples for couple week at least!”

So Today's recipe menu is Cinnamon, vanilla flavored Apple Jam:

Apples - Used 7 medium sized apples
Lemon juice - juice of 1/2 lemon or citric acid
2 cups of water
Sugar - 11/2 cups

Optional Ingredients - Skip all these if you are not planing for flavored apple jam

Cinnamon powder- 1 tbs
Vanilla extract - 1/2 tbs (You can check my home made vanilla recipe here )
Cardamom - 1/2 tbs
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Sushi rice(Japanese rice) and coconut milk pudding

I liked Sushi rice (Japanese rice), because of it's small, cute texture and  it retains the shape even after cooking. For yesterday's Apple picking and potluck I prepared this pudding and it turned it delicious.

I prepare this Pudding or payasa in two different ways, both ways, payasa turns out great, give it a try.

Method 1:

Japanese rice or any other rice of your choice. - 1/2 cup
Coconut milk - 1 cup
Cow Milk pr Soy milk - 11/2 cup
Water - 1 cup or as needed
Sugar - 1/2 cup
Honey - 2-3 Tbs
Fresh ground cardamom - 1 tbs
Raisins - 2 Tbs

  • Rinse the rice and cook with water. Check for water consistency, if it becomes too thick, you may want to add little water but do not overdo.
  • Once the rice are cooked, add coconut milk and milk.
  • Bring it to boil, stirring every now and then. Be careful, it will get stuck to the bottom.
  • Add sugar and honey.
  • Add ground cardamom and mix well.
  • On a medium heat keep stirring for 10 minutes.
  • Turn off the heat.
  • Serve warm or chilled.
  • Enjoy
Method 2 : Simple Akki Payasa (My mom's version)


Rice - 1/2 cup
Milk - 2 cups
Water -1 cup
Jagari or brown sugar or Sugar - 3/4 cup

Steps are same as the Method 1, only you will not be adding coconut milk and honey but both tastes yummy.  Enjoy.

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French Onion Soup

Ingredients: (Serving size 2 adults)
Onions - 2 big
Olive Oil - 4 tbs
Bay leaves - 1 whole
Dry Parsley - 2 tbs
Garlic - 2 Cloves, minced
Red Wine - 1/2 cup
Water as needed or broth
Sugar - 1/8 tbs
Salt -11/2 tbs or to taste
Pepper - 2 tbs or to taste
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Stuffed roasted Acorn : Seasoned Couscous stuffed Acorn squash

Ingredients:  Serving size 2
Acorn squash - 1
Couscous - 1/2 cup
Onion - 1/4 cup chopped finely
Peas - 2 Tbs
Lemon peel
Cheese - 2 Tbs
Oil - 1 tbs
Garlic - 1 clove minced
Honey - 2 Tbs
Salt and pepper to taste
Dry parsley - 1 tbs
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Govekayi palya/ Sauted Butternut squash chunks

Ingredients: Serving size 4 adults
Butternut Squash - 1 whole
Coconut flakes - 2 Tbs
Oil - 2 tbs
Green Chilly - 1-2 chopped finely - per your taste
Mustard Seeds - 1 tbs
Urad dal - 1 tbs
Hing - a pinch
Turmeric - 1/8 tbs
Onion - 1/2 cup chopped finely
Water - 1/2 cup
Salt - 1 tbs or to taste
Lemon juice - 1 tbs

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Chutney pudi : Garlic and Curry leaves chutney pudi (Powder)

Putani- channa dal - 2 cups
Coriander seeds - 2 Tbs
Cumin - 2 Tbs
Dry Coconut flakes- 2 Cups
Curry leaves - Handful
Sugar - 1 tbs
Salt - 1 tbs or to taste
Tamarind - a little
Garlic  - 6-7 cloves

  • Roast channa dal, coriander seeds and cumin until the nice aroma comes out and dry powder it. Set aside
  • Roast coconut powder for 1-2 minutes stirring constantly until the flakes turns little red and set aside.
  • Fry the curry leaves until leaves gets dry.
  • Dry powder the coconut powder with curry leaves, garlic and tamarind.
  • Mix this with ground channa dal powder.
  • Add salt and sugar to taste and mix really well with hand or spatula.
  • Store it in a air tight container.
  • You can eat this with ghee or oil for dosa or idli.
  • You can store this for couple of weeks. Also you can store this pudi in freezer for many months.
  • Enjoy.
  • My mother in law gave me this delicious recipe and I am thankful to her. I call this as 'atte chutney pudi'.
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