Rulanva Shevai/ Rawa Sevai/Rawa String hoppers

Normally Shevai is made with Rice back in Mangalore. I have experimented with Rawa/Rulanv and it’s a huge success at home. There is no soaking grinding rice and difficult procedures. You can make shevai anytime you wish. If you do not have a Shevai Dante(sevai pressing machine) do not worry you can do it with Chakkuli/Chakli machine.

Without Much a do I will post the recipe for Rulanva Shevai/Rawa Sevai/Rawa String Hoppers Rawa-2 cups Coconut 2 tbsp Salt to taste Water approx. -4 cups Method: In a grinder jar take 2 tbsp coconut add little water and grind it into a very smooth paste. Transfer this paste in a deep bottom pan and switch on the gas/flame, immediately add 2 cups of water and allow it to boil. Once boiled add salt 1.5 tsp or salt to taste and 2 cups rawa. Mix it well using a ladle to form a soft dough. Switch of flame. Now knead the Rawa mixture and make small cylindrical balls out of the mixture. Place these on a plate. Heat the steamer or pressure cooker (without placing the weight)…

Udida Appo/Urad dal Appo/Urad dal Paniyaram/Paddu - Tiffin box series

Udida Appo Urad Appo Urad dal appo If you have dosa batter then you must make try this Appo. Its very easy to  make and one of best things to pack for kids tiffin and even a best breakfast item. Lets check out ingredients required to make this appo: Dosa batter/Paniyaram/Appo batter Here is what we need: 3 cup rice ( dosa chawal/ Dose Akki/pole tandul) 1 cup split black gram lentil/ Split Urad Dal Methi seeds/fenugreek seeds -1/4th tsp 1 tsp salt ¼  th cup Poha Method to make batter: Wash and soak rice,urad dal and methi seeds for atleast 5 hours. After 5 hours soak poha for 5 minutes and drain it. Now drain the dal and rice mix and keep the water for later use. In a dosa grinder or mixie grind soaked rice, urad dal,methi seeds and poha until smooth adding very little water at an interval of 3 minutes. Grind the batter atleast for 10-13 minutes. Make sure the batter isn’t too watery.  Ferment this batter overnight or for 8-10 hours.
Dosa/Appo batter is ready. Lets make Appo/Paniyaram with this batter.

Undi- Tiffin box Series

Hello Readers, I am going to post tiffin and lunch box ideas for kids and even elders can enjoy it. I have been requested by some of my readers especially insta followers. I will try to post Manya's and Adhya's tiffin/snack box pictures as and when possible. P.S: Kids are always moody and so are my daughters, they need not finish off the whole lot of thing you have packed and it happens with my kids too she does finish her food rarely she gets back sometimes reasons can be many as she says she was busy playing or she had no mood, sometimes she even says She Forgot ;). So just try your best and pack limited. Do not over stuff your kids box just because you  think your kid will finish it in school. Pack according to his/her capability of eating. This tiffin box has Mini Undi with pickle for the elder one and honey for the younger one as she loves honey with her Undi. A banana for mid snacking. My mid snack break is very light and most of the time healthy. For Undi recipe please follo…

Corn and Pomegranate Salad

This is a healthy salad and can be made easily.

Ingredients: 300g  sweet corn steamed and cooled ¼ of a cucumber, peeled and diced into small pieces 2 tomatoes, diced into small pieces Handful of pomegranate jewels Dressing Juice of half lime 1 green chilli, finely chopped A tsp coriander leaves, chopped Salt to taste
Wash the sweetcorn and leave to dry. Mix all the dressing ingredients in a jam jar and shake to mix all the flavours together. Set to one side. Place the corn in a bowl with the diced cucumber and diced tomatoes. Sieve the dressing over the salad and toss it together. Finally add pomegranate on top, mix  and serve immediately. Aps Note: If you are serving it for lunch and want to prepare the salad first itself, I recommend you to just chop the vegetables and keep corn and pomegranate ready and mix the dressing just befor you serve or else the salad will release water and wont be fresh. Happy Cooking, Till Later then,

Loshne Chutney Pitti/ / Garlic Chutney Powder

Loshne Chutney pitti or Garlic Chutney powder is a Konkani dish. My mamama used to make the best chutney pitti. I miss her very much now as she left us last year! But her memories will always be there with me.
Lets proceed to the recipe.
Here is what we need:
Sukkale Cobri/Dry copra/Dry Coconut – 1,grated *check notes Indian Garlic pods – 3 medium,peeled* check notes Red chillies – 15 Tamarind – a small lump Salt to taste

In a thick bottomed kadai,roast garlic in a slow flame till it becomes golden in colour. Transfer this in a plate. To the same kadai add the grated cobri or copra or dessicated coconut and  roast till it gets evenly brown avoid burning, so do this on a low flame.once done remove it in the plate which has garlic Now add the red chillies and roast it on a low flame till it evenly browns.Switch off the flame and allow everything to cool well. Add all the roasted ingredients to a mixie jar or a spice powder jar along with  tamarind and salt to taste. Powder into a mixer into a …

Pasta Sauce

It’s been a very long time I’ve posted something on my lovely space. I do not like to give various reasons! I miss typing recipes and blogging! I keep thinking of posting atleast one recipe a week and I don’t know why I cannot keep upto this… I have so many pictures that I have to post here… I wish to do it asap. Fingers crossed.

 Today’s recipe is much demanded by my friends and insta followers ever since I’ve posted a picture of this sauce. Not its high time I post the recipe here!  I do not claim this as typical Italian recipe. I've made it according to our taste. Without much a do I will post a easy recipe for Pasta Sauce. This recipe is versatile it can be used for pasta,as a dip or even as a spread for sandwiches or chapathi.
Here is what we need for the sauce
Ingredients 2 Kg fresh tomatoes peeled and seeded (see notes) 15 cloves  garlic ¼ cup olive oil ¼ th cup fresh basil finely chopped(here I have used local basil as I didn’t get Italian basil) 1 sprig fresh thyme leaves or ½ tsp.…

Chilli Garlic Sauce

I love making sauces and preserved at home. Isn’t homemade the best? Today’s recipe is versatile it can be used in vegetables or any meat preperations too or for that matter it can be added to make schezuan fried rice. G had it with dosa and chapathi too and told me it makes a good combination. Recipe for Chilli Garlic Sauce is just down here!

Ingredients : Garlic -2 heads/2 bulbs Red chillies –dried/ fresh- 20-25 White vinegar 2-3 tbsp Sugar 1 ts or Jaggery powder-1 tsp Peanut sesame oil 2-3tbsp Salt to taste Soy Sauce-1 tbsp

Method: Firstly soak the red chillies overnight or for atleast 2 hours. Meanwhile peel the Garlic and finely chop it. If you have a garlic crusher you  can do with that too. Once the chillies have completely softened add it in na blender/mixie jar and grind it into a very smooth paste and keep it for later use. Heat a pan add oil , when oil it moderately hot add chopped garlic and sauté till it turns golden brown in colour. Now add the red chilli paste and sauté it for 2 minutes …