Thursday, April 18, 2013


 Ingredients 2 litres of Milk
Condensed Milk 1 tin
Kesar a pinch
 Sliced Almonds 2 to 3 tablespoon
 Cardamom ½ tea spoon

 In a deep Non stick pan boil the milk on a medium flame

 Stir it continuously until it become half for nearly an hour

 Add condensed milk and stir it until milk thickens

Add cardamom powder , Almonds and kesar

Basundi is ready to eat. Goes well with Poori or chapati


Monday, August 2, 2010

Carrot Rice

I have always had carrots either  in the form of salad or sweet. Recently i tried this different version of carrot recipe .This recipe has bunch of all nutrients. A perfect  fulfilling meal. Try this out.


 -         Basmati Rice  1 cup

 -        Grated Carrots  1 cup

 -        Fresh/ Frozen Cut Vegetables 1/2 Cup( Peppers,Brocilli,Beans,Asparagus,Cauliflower)

 -        Onion 1/2 Cup Chopped

 -        Garlic Chopped 1 table spoon

 -        Ginger Chopped  1/2 tea spoon

 -        Tomatoes Chopped 1/2 Cup

 -        Cumin Powder 1 tea spoon

 -        Cinnamon small piece

 -        Cloves 2 No's

 -        Raisins 12

 -        Red Chilli Powder 1/2 teaspoon

 -        A pinch of turmeric

 -        Oil / Butter 2 tables spoon

 -        Salt according to taste

Monday, February 15, 2010

Pineapple Menskai/ Pineapple Curry

Pineapple Menskai/ Pineapple Curry

Today while having Pineapple Juice suddenly I remembered one of my favoriate dish of my native place Mangalore made out of Pineapple.

Pineapple Meskai is one of the renowned  fruity dish of coastal  Karnataka especially in South Kanara  region.  Coconut and curry leaves are common ingredients to most Mangalorean Curry.  This dish can be made out of Mango also. So enjoy this fruity ,spicy and  juiciness of Pineapple in a different way.


Pineapple -1 Cup Pineapple diced

Fresh Cocunut- ½ Cup

Jaggery/ Brown Sugar- ½ Cup

Fenugreek Seeds- ¼ tea Spoon

Coriander Seeds – 1 Tea Spoon

Red Chillies – 3 to 4

Green Chillies – One slit

Mustard – ½ Tea Spoon

Curry Leaves – 3 to 4

Oil- 2 Table Spoon


1.      Sauthe  Fengreek seeds , Sesame seeds,Coriander Seeds, Red Chillies and grind them along with Coconut to make a fine paste.

2.      In a pan heat some oil add Mustard seeds. When it starts flutter add Curry Leaves, Green Chillies  and Hing.

3.      Add the Diced Pineapples and Jaggery and heat it for some time with little water

4.      Once it is little cooked add the Coconut Paste to it.

5.      Add Salt depending upon taste.

6.      Allow to heat it for some time .

7.      Ready to eat .

Wednesday, February 3, 2010

Stuffed Bitter Gourd/ Stuffed Karela

Hi Friends I am back with another recipe. I guess many of us don’t want to draw close to this vegetable. But  there is nothing wrong in giving a try. As they say “Life at best is bittersweet.” In the same way this recipe is a little bitter yet pleasing to the senses.

By the way Bitter gourd has found to have great medicinal value especially for diabetes and it’s an effective blood purifier.

Bitter Gourd -3 Medium Sized
Tomato -1 Big Finely Chopped
Onion – 1 Big Finely Chopped
Garlic  Cloves -  Two Finely Chopped
Cumin- ½ tea spoon
Coriander Powder – 1 Teaspoon
Red Chilli Powder – 1 Teaspoon
Kashmiri Red Chilli Powder – 1 Teaspoon
Sugar – 2 Tea Spoon ( Optional)
Turmeric – A pinch
Oil – 2 Tablespoon
Salt – According to taste
1.      Slit the Karelas lengthwise and remove the seeds out of it.
2.      Rub the skin and the inside of the Karela with salt. Set aside for an hour. Later drain out the salted water by squeezing it.


For Stuffing

1.      Heat oil in a pan add cumin seeds when the oil gets hot and allow the cumin seeds to flutter.
2.      Add finely chopped garlic and onion.
3.      Add tomatoes when the Onion gets soft.
4.      Add Turmeric, Coriander, Sugar and redchilly powder to the masala.
5.      Add salt and keep it aside.

6.      Fill the stuffing inside karela.
7.      Heat the pan and put some oil and put the stuffed karelas on the pan.

8.      Roast them for some time and add water to it.
9.      Close the lid and allow them cook for some time till the water gets dried. Cook karela on both the sides.
   10.    Stuffed Karela is ready to eat

Friday, January 29, 2010

Potato Eggplant Curry/ Aloo Baigan Sabzi( Dry)

Potato Eggplant Curry/  Aloo Baigan  Sabzi( Dry)
When we talk about potatoe recipes then I guess my blog would run out of space. Its verstility makes it a king of vejetables in the culinary World. This king goes well with any  other vejetable and makes it an extraordianry dish.
           Egg plant makes this dish colourful and tasty.  Do you know that  eggplant received its name because the vegetable resembled goose eggs and  I also had read a funny thing about Eggplant that  Europeans in the 16th century believed that eggplants caused insanity and it called it as Mad Apple. Funny right . Ok friends I will not bug with all this and share this quick  recipe . Enjoy.

1.      Egg Plant Long  -2 Medium sized  cut into long  pieces( Refer Images)
2.      Potato 1 -with skin cut into long pieces ( Refer Images)
3.      Onion – 1   medium size ,sliced
4.      Tomato -1 medium size chopped
5.      Jeera - ½ teaspoon
6.      Coriander and Jeera Powder -2  teaspoon
7.      Red Chilli Powder - 1 teaspoon or  according to taste
8.      Oil -2 table spoons of oil
9.      Turmeric Powder –  A pinch
10.  Salt  according to taste
11.  Coriander Leaves for Garnishing

1.      Heat Oil  in a big pan add Cumin seeds when the oil gets heated.
2.      Add Turmeric Powder and Onion when the cumin starts fluttering.
3.      Fry the onion until they turn golden .
4.      Add the chopped tomatoes and heat till they become soft .
5.      Add diced Pototoes until  they become crispy.
6.      Add  little redchilli , Coriander, jeera poweder and  salt to the potatoes and mix it well.
7.      Heat the potatoes  for 5 to ten minutes till it properly blends with the spices.
8.      Add the diced egg plant the potatoes .
9.      Add all the remaining masala to the potatoes and egg plannt and toss it properly.
10.  Add very little water so that the Egg plants get cooked
11.  Heat the curry till the egg plant gets cooked properly .
12.  Garninsh it with Coriander Leaves.
13.  Can be served with Chapatis or as an starter.