Thursday, July 30, 2009

Zebra Cake!!!

I started baking just one year back. The first ever cake i baked was Shilpa's Date Cake ( It turned out very nice. Still i was not very confident to bake any cake. Finally when i saw Divya's zebra cake, i was hooked!!! I decide to try the cake for my daughters birthday!! It turned out good!!! My daughter enjoyed it so much, she had 5 pieces!!!!! Thanks divya for a wonderful recipe. For the recipe please visit this site (Easycooking).

Wednesday, July 29, 2009

Chicken Ghassi (Kori Ghassi)

I am back to blogging after a very long time!! After my second delivery i completely stopped blogging!! I met a blogging friend online who pursuaded me to start blogging again!! Thanks Divya!!!

Chicken ghassi is a mangalorean delicacy! Mostly hindus (Tulu people) prepare this!!! I adapted this recipe from Sanjeev Kapoor’s Konkan Cookbook. The ghassi was fingerlicking good. You can serve this ghassi along with rice or it goes well with the panpole ( click here for recipe of panpole )
Here is the recipe

Chicken 1 kg (cut into 1 inch pieces)
1 ½ tbs lemon juice
1½ tbs ginger-garlic paste
1/2 tsp turmeric powder
salt to taste
1½ cups fresh coconut (scraped)
1½ tbs coriander seeds
15 peppercorns
½ tsp Fenugreek seeds (methi)
1½ tsp cumin seeds (jeera)
10 red chillies whole
3 tbsps oil
3 medium sized onions (finely chopped)
½ tsp mustard seeds
10 curry leaves
6-8 garlic (finely chopped)
1½ tbsp tamrind pulp
¾ cup coconut milk

1. Marinate chicken with lemon juice, ginger-garlic paste, tumeric powder and salt for an hour (I kept it for half an hour).
2. Dry roast scraped coconut to light brown color. Lightly saute corinader seeds, peppercorns, fenugreek seeds, cumin seeds and whole red chillies in two teaspoons of oil. Grind these along with roasted scraped coconut and half the chopped onions to a fine paste using little water if required.
3. Heat remaining oil in a pan. Add mustard seeds and curry leaves. When the seeds crackle, add chopped garlic and onion, saute for five minutes on low heat.
4. Add ground masala and saute for 5 minutes till a nice aroma is give out.
5. Add marinated chicken. stir well and add one cup of water and adjust salt. Stir, cover and cook for ten minutes.
6. Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil.
7. Serve hot.

Sending this across to Sia who is hosting this month's RCI-Udupi Manglorean Cuisine an event originally started by Lakshmi.

Thursday, August 28, 2008

Tomato Vegetable!

I really don't know what to call for this dish. You can either call it tomato vegetable/Tomato sukka or tomato chutney. It goes very well with dosa's and appam's.


3 big tomatoes
1 big onion
1-2 green chillies
6 cloves of garlic
1/4 tsp turmeric pwd
1 tsp chilli powder
salt to taste

Fresh/Frozen grated coconut (Add later)

For seasoning:

1 tsp mustard
1 tsp urad dal
few curry leaves
1 tbs oil


Keep all the ingredients together in a vessel to cook with little water. When the tomato is cooked, add little fresh/frozen grated coconut and cook for 5 mins. Add the seasoning and mix well. Serve hot with Appam or dosa's!

Sunday, August 17, 2008


I simply love appam's. This recipe is from one of my keralite friend. I just fell in love with these soft appams and i recreate them in my kitchen very often.


2 cups of rice
1 cup cooked rice
1/4 tsp dry yeast
1 tbs sugar
salt to taste
1 tin coconut milk.


Soak the rice for 3-4 hours. Grind the rice along with cooked rice and sugar. Let the consistency be little thicker than dosa batter. Mix dry yeast with little warm water. Mix it to the dosa batter. Keep this mixture to ferment overnight. Next morning add coconut milk and salt to taste. Mix nicely and keep aside for one hour. Make appam's using appam pan. Serve them with chutney of your choice. I normally make tomato vegetable (recipe to follow) to accompany these appams.

Thursday, August 14, 2008

Happy Independence Day!

I wanted to prepare something for the independence day. Didn't know what to prepare. Finally i decided to make dosa's with frozen vegetables. This is what i did!
Frozen Vegetable Dosa!
1 cup rice flour
1/2 cup frozen vegetables
2 tbs grated coconut
1/2 onion sliced
1 green chillie sliced
salt to taste
Microwave the frozen vegetables for 2-3 minutes. Mix all the ingredients and make a dosa batter along with water. Apply oil/ghee to a pan and pour the dosa batter. Make dosa's. Enjoy with chutney of your choice.

This entry goes to the event Independence Day 2008 by Pooja (click here)

Monday, July 21, 2008

Beef Sukka!


1) 1 Kg beef
2) 1 large onion sliced
3) 1 pod of garlic chopped
4) 1" ginger chopped
5) 1/2 tsp turmeric pwd.
6) 2 tsp chilli powder/bafat powder (according to ur taste)
7) Salt
8) 3-4 tbs. fresh grated coconut
9) 1 tbs oil
10) 1 onion
11) Few curry leaves
12) coriander leaves


Cut the beef into medium pieces. Put the beef along with items 2-7 in the cooker. cook till 3-4 whistles depending on the tenderness of the meat.
Once the meat is cooked, remove the lid of the cooker, add fresh coconut and simmer it for 5 minutes.
In a seperate vessel, add oil and fry the onion till brown, add some curry leaves.
Mix this seasoning to the meat. Garnish with corinder leaves.
Serve hot along with rice or chapathi!

Saturday, July 19, 2008


Pathrode is a mangalorean delicacy especially prepared in the month of monsoon as the colacasia leaves are plenty during this season!


8 Nos. Colocasia Leaves or 2 bunches of palak
little tamarind
1 tsp chilli powder
1 tsp Jeera
1/4 Kg boiled rice soak for 2-3 hours


Grind the rice along with tamarind, salt, chilli powder and little water to a fine batter. Clean and chop the leaves finely and mix it to the rice batter. Steam this mixture in the thondor for 45 min.

For Grinding Masala

3 tsp coriander

4 peppercorns

6-8 chillies

1/2 tsp turmeric powder

3 cloves garlic

1 big onion

1 tsp mustard

1 tsp jeera

1/2 coconut grated

whole garam masala


Roast all the above ingredients seperately on tawa and grind together.

Chop two large onions and fry with ghee or oil. Add the above ground masala and fry for 5 mins. Add water of ground masala, 1 tin coconut milk or extracted milk of 1/2 coconut. Let it simmer for sometime. (keep the gravy thin, it becomes thick later).

Cut the pieces of steamed pathrado and add it to the gravy. Let it cook for 15 mins.

You can add cleaned prawns or mutton to the gravy which will give it a nice taste!