Monday, November 30, 2009

Shyaavi Vadi (Alu/Taro Vadi)

Shyaavi Vadi reminds me of my childhood. My grandmother used to make vadis at least once a week since those were my favorite. I have tried the ones from the store (both canned and frozen), but I have realized they contain more besan than the leaves! But I got the taro bulbs and now I get fresh leaves from my backyard!


8 taro leaves
1 1/2 cups besan (chickpea flour)
1 tsp cumin seeds
1 tsp chili powder
a pinch of hing
salt to taste
1/2 tsp turmeric
2 tsp gud (jaggery)
1 small lemon size tamarind soaked in water
water as needed
3 tbsps white til

  1. Mix hing, besan, cumin seeds, salt, chili powder, turmeric, tamarind water and gud. Make a thick paste. Add water if needed.
  2. Clean the taro leaves and apply besan paste on the back side of the leaf.
  3. Apply besan paste folding as you fold the leaf (refer pictures below).
  4. Repeat for all the leaves.

  1. Steam the leaves for 15 minutes either in Idli cooker or pressure cooker.
  2. Once they are done, cut them into desired size.
  3. Make vaggarane and add til. Saute for 30 seconds and add taro leaf vadi.
  4. Saute on low flame till crisp while stirring occasionally.
  5. Serve hot with Phulka or as a snack or appetizer.

Monday, November 23, 2009

Baked Aloo Bonda (Potato Bonda)

With almost everyone on a diet, a cook has to find a way to prepare meals which is low in both calories and fat. I used to make potato bhajia with bread, and unfortunately I was out of bread that day. So tried this new recipe, and it was a super hit.

2 cups Dry Potato vegetable
1 cup besan (gram flour)
3 tbsps oil or oil spray
salt 2 pinches
water as needed

  1. Add salt, besan and water together. Consistency should be of a thick paste.
  2. Make small fist size balls of potato vegetable, dip them in the batter. Roll it and cover the ball with batter.
  3. Drop the balls in appam pan. Drop a drop of oil or drizzle with oil spray. Bake till both sides are cooked.
  4. Serve hot with ketchup or coconut chutney.

Monday, November 16, 2009

Kootu (Mixed Vegetable)


1/2 cup each (boiled)- cubed potatoes, chopped cauliflower, thinly sliced carrots, peas, long cut beans
1/4 cup chopped onions.
1/4 cup coconut
3 green chilies (optional)
salt as needed
5 cloves
10 peppercorns
2 chakra moggu (star anise)
2 pieces of cinnamon (1 inch each)
3 Bay leaves (broken in half)
1 tsp cumin seeds
3 tbsps chopped cilantro
water if needed

  1. Grind coconut, green chilies and cumin seeds together, adding a little water.
  2. Prepare Vaggarane and add onions. When the onions are half done, add bay leaves, cloves, chakra moggu, cinnamon sticks and peppercorns. Fry till the raw smell is gone.
  3. Add all the vegetables and pour the coconut mixture. Add water if needed.
  4. Cook for 3-4 minutes. Add salt, mix well and cook for 3 more minutes on medium high flame.
  5. Garnish with cilantro and serve with Phulka, chapati or poori.

Monday, November 9, 2009

Watermelon Dosa

Interesting enough that Watermelon is a vegetable but its sweet and loved by everyone at home. Watermelon is 92% water. I had read in a magazine (about 15 years ago) about watermelon rind dosa, and thought of trying it at home.


4 cups watermelon rind (white part)
salt to taste2 cups whole wheat flour
1/4 cup maida
3 tbsps rava
1/4 cup finely chopped onions (optional)
5 finely chopped green chilies (optional)
3 tbsps chopped cilantro
1 tbsp cumin seeds
Water if needed
oil or oil spray to sprinkle

  1. Add salt to the grated watermelon rind, onions and green chilies. Keep it aside for 30 minutes.
  2. Add wheat flour, maida, cumin seeds, cilantro and rava. Mix well. If the batter is thick, add water for consistency.
  3. Heat the skillet and spread the batter on the skillet as you spread dosa (but watermelon dosas will not be think and crispy).
  4. Sprinkle a 1/4 tsp oil or use oil spray to spread little oil. Bake dosa for two minutes on medium high. Flip dosa and bake on the other side for two minutes.
  5. Serve hot with coconut chutney.
Note: You can freeze grated watermelon rind divided in required portions and thaw before using.

Wednesday, November 4, 2009


Thank you Manisha for Passing me this Award.

Monday, November 2, 2009

Raagi Rotti (Finger Millet Roti)

We have a saying in Kannada - Raagi tindava Nirogi (The one who eats Raagi will have no diseases). Raagi is high in Protein, fiber and low in fat. Raagi cools down the body hence its eaten more during summer. My son LOVES Raagi Rotti and calls it 'Raagi Chapati'. Here is how I prepare, hope you like the dish too (I add all the vegetables since its easier to feed my picky eater son).


1 cup grated carrots
1 cup grated cucumber
1/2 cup finely chopped onions
3 tbsps finely chopped cilantro
2 finely chopped tomatoes (optional)
1 cup grated mooli (radish)
4 finely chopped green chilies or 1/2 tsp red chili powder (optional)
1 tsp cumin seeds
2 1/2 cups Raagi Flour
2 tbsps rice flour
salt to taste
2 tbsps of oil or oil spray
1/4 cup plain yogurt (if needed)

  1. Mix grated carrots, cucumbers, cilantro, radish, chopped onions, tomatoes, cumin seeds, green chilies. Add salt and mix well. Set aside for 30 minutes.
  2. Mix all the flours in the mixture. If the dough is too tight, add plain yogurt. Do not add water since it will make Raagi rotti chewy and hard.

  1. Spread 1/2 tsp of oil on the aluminum foil. Make small fist size balls and pat as thinly as possible on the oiled foil. If the dough sticks to your hand while patting, dip your hand in water and pat.
  2. Put the foil on the hot skillet and bake for 30 seconds on medium high flame. Remove foil.
  3. Flip Raagi rotti and bake for one more minute or till completely baked.
  4. Serve hot with butter, chutney powder and yogurt.

Bake on low flame for 3-4 minutes for crispier Rottis.