Kitchen Diaries

  Ingredients : Cucumber - 1 medium size Fresh grated coconut - 1/2 cup Green chilli - 2 Cumin seeds - 1/2 tsp Salt - 1/2 tsp Jaggery - 1 tsp Water - 1 cup Thick Curd - 1 cup Seasoning : Oil (Preferably Coconut oil) - 2 tsp Dry red chilli - 2 Mustard - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - 1  Preparation : 1. Peel the skin of the cucumber. 2. Chop the cucumber into small pieces. 3. Mix the curd well with water and keep aside. Procedure :  1. Grind together coconut, green chilli, cumin seeds and salt to a fine paste in a mixer grinder.  2. Add the chopped cucumber and grind it again. 3. Take the ground masala into a bowl and add the curd and water mix into this ground masala.  4. Add jaggery and mix well. Add salt, jaggery if needed. 5. Pour the seasoning. Note:  1. This is a dish which is popular in Sirsi region where it is served with steamed rice. 2. I have made various varieties of tambli such as Spinach, Lemon. 3. This can be even a cooling drink al...

This is a simple yet yummy cake among various cakes I have made so far. The original recipe was shared by our neighbor aunty Vibha Shirali.  Everyone at our home including my kid love this cake, I make it in small quantity almost for every 15 days ! Ingredients : All purpose flour (maida) - 2 cups Sugar - 1 cup Milk powder - 1 cup Milk - 1 cup Butter - 1 cup Baking powder - 1 tsp Baking soda - 1/4 tsp Vanilla essence - 1/4 tsp Preparation : 1. Make the sugar powder in a mixi. 2. Sieve together maida, milk powder, baking powder and baking soda. Repeat the process and keep this mixture aside. 3. In a large bowl, add butter and sugar powder. Beat this mixture for 5 minutes with the help of a beater. 4. Add the sieved mix and milk little by little and beat the mixture continuously. Continue to beat for 5 minutes until it mixes well without leaving lumps. 6. Grease the cake tin with butter and sprinkle 1 tsp maida. Procedure :  1. Heat the wide cooker and a...

Ingredients : Oil - 2 tbsp Onion - 2 medium size Cabbage - 1  and 1/2 cup (chopped) Carrot - 1/2 cup grated Capsicum - 1/2 cup (chopped) Schezwan chutney - 1 tbsp Soya sauce - 1 tsp Red chilli powder - 1 tsp Salt - 1/4 tsp Water - 1 to 2 tbsp Masala dosa batter Cheese cubes - 3 Preparation : 1. Cut the onions into longitudinal slices. 2. Grate the carrot. Chop the cabbage and capsicum finely. Procedure : Making masala dosa subji - 1. Heat oil in a heavy bottom kadai. 2. Add the onion slices, fry well until soft and translucent. (Don't let them become golden brown). 3. Add the red chilli powder, schezwan chutney and soya sauce and fry for half a minute. 4. Add the chopped cabbage, capsicum  and grated carrot. 5. Sprinkle 1 tbsp water and close the lid. Cook for 5 minutes on a medium flame. 6. Do not overcook the vegetables, let them be little crunchy. 7. Add salt and close the lid. Cook for a minute. Switch off the flame. Making masala dosa - ...

Ingredients : Oil - 1 tbsp (preferably coconut oil) Mustard - 1/2 tsp Asafoetida (hing) - 1/4 tsp Potatoes - 3 medium size Red chilli powder - 1 tsp Salt - 1/4 tsp Preparation : 1. Wash the potatoes and peel off the skin. 2. Cut the potatoes longitudinal (similar to finger chips) 3. Keep the chopped potatoes immersed in water to remove the extra starch. Procedure : 1. Heat oil in a deep bottom kadai. 2. Splutter the mustard in oil. 3. Add asafoetida. Add the red chilli powder. 4. Immediately add the potatoes immersed in water. 5. Saute for half a minute. 6. Close the lid for a minute. 7. Add salt, sprinkle water. 8. Close the lid and cook for 10 minutes on a low flame. Keep checking in between, if needed sprinkle some more water. Do not over cook. 9. Serve hot with steamed rice as a side dish or with Chapati/Roti.