August 30, 2006


After all the good feed backs on IDLI FAIR , let me steer you swiftly but surely to...

A classic coffee estate recipe from my Grandmother. Little background now: Coffee plants need lot of water and shade to retain the moisture. For that purpose, we usually plant Orange groves, Mango, Guava, Cashew trees,Jackfruit trees and Bamboos inbetween coffee plants. Bamboos ( Kalale` or Kanile' as we call it in Kannada) are fast growing,a foot a day, are sure favorites!

The second you feel the bamboo breeze on your face when you enter the big gate, you know you are in the estate :D...Since some parts always have flowing water, we also grow Cardamom plants!! Where there is humidity and wetland, you can bet your last paisa on loads of big leeches! YIKES!!!! I DESPISE THEM!!!!

To make this dish in India,when Bamboos are about a foot long, you cut, chop them,soak in water for three days changing the water everyday to lessen the odor since they do have strong odor. I never ate them as a child because of that( I LOVE it now!).Every summer vacation we would be in the estate, my ajji would start on this process immediately because my mother loved it.She would use two kinds of spice powders, one with 16+ ingredients & other with 6+ ! I cannot reproduce them ,so I do the easy way.. :)

Fortunately,we have canned and sliced bamboo shoots in international section here. All you have to do is drain and cook! Ofcourse, it NEVER matches the flavor of the original.Wish I had eaten the real thing then.No matter how long you cook the bamboo shoots, they never lose their crispness which I love along with soft cooked brown chana!! Mmmmmmm!!! Slurp!!!! There is also a Ridge Gourd chutney which goes very well with Rice Rottis if you would like to try. Recipe is given below.

You always serve this with Plantation style cooked rice(anna) rottis ,also called Coorgi style akki rottis ! NOT the rice flour rotti most of us make. Coffee planters cannot live without these rottis and ofcourse,coffee with Chicory blend ! These two things are always ready to be served in every coffee planters home everyday , as sure as Death and Taxes as they say!! :D


2 Cans of Bamboo Shoots (6 ozs each)

1 Cup soaked Brown Chana

Turmeric ,Cilantro


1 Tbsp Oil and Ghee

1 tsp Mustard Seeds

Curry Leaves

2 Red chilles

1 tsp chopped Garlic

1 Onion chopped

Tamarind or(2 tomatoes,skip this if brown gravy is desired)

MASALA POWDER: Roast and Grind;

3 tbsp Coriander Seeds

2 tsp Cumin Seeds

2-3 Dry Red Chillies

1 tsp Fenugreek seeds (Methi)

1-2 tsp Peppercorns

1" Cinnamon (Dalchini)

2 tsp Rice

To grind without roasting;

3 tbsp Dry or fresh Coconut

1 tsp Poppy Seeds

2 tsp Dalia ( chutney dal)

1/4 Onion

Curry and cilantro leaves

1 small garlic


1. Pressure cook bamboo and Chana with 1-2 cups water ,turmeric, until soft but not mushy.Roast and pd masala , keep aside.Use only the amount of pd you need to suit your taste.Grind coconut paste without roasting with some water, keep aside.

2. Season with above ingredients, when onion is brown, add cooked bamboo mixture, Cilantro, and 2-3 tsp or more of masala pd,tamarind juice or tomatoes,salt. Boil.

3. When you see the oil on top, turn down the heat to the minimum. Add coconut paste, simmer gently until raw smell of coconut goes and gravy thickens.

4. Tastes better the next day ! Serve with akki rottis. Recipe below!!

The final look of my grandmother's delicious and authentic ajji mane Kalale` Palya with akki rotti !!! Enjoy:)

COORGI style (or coffee Plantation style) AKKI ROTTI:

Cook 2 cups of long grain rice like you usually cook. Cool the rice and knead with 1/2-1 cup of rice flour or as much as you need to make a firm non sticky dough with 1 tsp salt until you get a big firm ball. If sticky, add more rice flour but too much flour makes it tough.When done correctly, it should puff like phulka, crisp outside and soft inside! Divide into 6-7 rounds.

Heat a tava (Henchu). Meanwhile, take a plastic or non-stick foil like I do, press the round on top to make

6" diameter rotti as shown. I spray oil on foil first to spread easily,but traditionally no oil is used at all. They use little water to dip their hands to make rottis which is hard for me to do.Place them on a clean towel until you are ready to bake.

Bake on tava until you see the brown spots ,flip and cook the other side. I cook until halfway done ,cool and keep them in a tortilla warmer. When ready to eat, I place a grill on top of the burner directly on high heat, place a roti until it puffs up and little crispy. Serve immediately with gravy and ghee:)

Here's the Ridge Gourd Chutney or Heerekai chutney in Kannada for Rice Rottis:

Another dish from my grandmother which goes very well with Akki rottis.Whole fresh ridge gourd is chopped,cooked and ground with spices and yogurt. Garnished with cilantro and raw chopped onion. Yes! I said raw chopped Onions.YUM!!

How To Make This Chutney:

Chop and cook one ridge gourd with skin and all in little water until soft and cool it.Add some salt and put it in the blender.Heat a pan and fry 2 tsp channa dal, 1 tsp Urad dal, 2 tsp coriander seeds, 1 tsp Cumin seeds, 2-3 green or red chillies.Grind all the above with 1/4 cup coconut, 1-2 slices of raw onion, 1 garlic, few cilantro, few curry leaves,1 tbsp yellow roasted chana dal (Hurigadale) and 1/4 cup or more plain yogurt to a smooth paste.

Pour into a bowl,adjust the salt and add 1/2 finely chopped sweet onion and cilantro.

Season: Heat 1 tbsp oil,add mustard seeds, 1 red chilli and curry leaves, add to the chutney and serve with Rice Rottis.

(Forgot to add on the plate and the coriander seeds, onion, garlic and cumin seeds in the photo, hope you add them!! :D)

Hope you do try these delightful dishes and share a little bit of Bamboo breeze of Coffee Estate with me !!!

August 26, 2006


I know !! I took some Idli batter and 'went to town' with it...LOL... Well..It was FUN!! You are welcome to have a laugh too looking at them!! Most of you know how to make Idli batter, so there is no recipe as such.

My kids left for school on last friday after more than 2 1/2 months of summer vacation ! Phew!! I had plenty of time to be creative ( is it called temporary insanity ?). I thought why not do something crazy and post it!!

Now be serious and leave some comments!! Thank you very much!:D

Non- stick Cocktail Idli mould for which I paid some serious money!!
Worth it? May be...

Cocktail Idlis !! Funny looking things but lot of fun to eat , kids loved it :)
Sprinkled with some salt and chutney pd. Served with Red Chutney , Yum !!

Thatte` Idlis or thatte doses as they are called, steamed in a dhokla mold with plates. Some garnished with carrots and cilantro, some with soaked and drained chana dal and onions, plain plate idli/doses and finally, one sprinkled with dry potato palya/bhaji.

This time steamed with regular idli mold with same garnish as above. Some sprinkled with roasted almonds and cashews and others stuffed with dry potato bhaji.
Wait!! do not forget good old Paniyarams !!

Masale Thatte Idly with Coconut-cilantro chutney:

To the Idly batter, add 3 tbsp soaked Chana dal, minced 1/2 onion, 2 green chillies, Cilantro, curry leaves, 1/8 cup grated Carrots,green beans etc,pour in to greased plates and steam for 10 mins.Serve with spicy coconut chutney.
For step by step steaming of Thatte Idlies, click here.

Posted by Picasa This is how plate/thatte dose mould looks like which is also used for steaming Dhoklas!
Red Chutney: Mix 2 tbsp Chutney powder with 3-4 tbsp plain Yogurt.
Chutney Powder: Fry 1/4 cup each Chana dal and Urad dal, 3 dry red chillies,some tamarind,curry leaves in 2 tsp oil,cool.Powder all these with salt,little hing and store in bottle.Coconut chutney: Grind 1 cup fresh coconut, 2 tbsp roasted chana(hurikadale),green chillies, cilantro,1/2" ginger,1 garlic, few curry leaves,salt and 1 tsp tamarind juice with little water to a thick paste.

So, what do you think??:))



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Besan Laddu:

I made this on sunday for Ganesha and tagging it with Iddis :) Most of you already know the ghee laden recipe , so I won't post it unless you would like me to!!

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Have a joyful Ganesha festival!!

Some of you asked for the Besan Laddu recipe. So here it is. I must warn you that it is most definitely NOT a low-fat recipe. But once or twice a year wouldn't hurt!!

How To:

1 Cup Besan
1 Cup Sugar or less ,up to you
1/4 Cup Ghee or as much as it needs
1 tsp Cardamom Pd
1/4 Cup Milk
Cashews and Raisins are optional

1. Heat about 1/4 cup ghee, add cashews and raisins if using. When they are plump,add sieved besan and roast until you get a good aroma. Do not brown or burn,should be golden. Add sugar.
2. Keep stirring when adding sugar, taste it for how sweet you would like it to be.
3. When sugar is dissloved, add cardamom pd, stir again and add as much as milk, by tbsps, it needs to form a glistening mass .Do not add too much milk as laddus tend to be sticky when making round balls.Use your judgement.
4. Remove from heat, cool slightly and get ready for the hard part. Take a lump, quickly make a ball , keep it on a greased plate. When done, sprinkle some sweet coconut or dry coconut on them for garnish !!
NOTE: I know it's a torture, I had red palms for few hrs. !! If you find it hard to roll the laddus , add a bit of warm milk to moisten.

That's about it ! Now enjoy :)

August 24, 2006


A simple but delicious stir-fry to serve as a side dish with rice and yogurt based sambar or as a main dish for chapatis as well.You can also use the same recipe with Okra, Eggplants or any like,will be equally tasty! I had a surplus of these small peppers this year in my veggie patch. They look as big as bell peppers in the picture because of the zoom but they are small sized, size of a yellow lemon you get in US !

So here it is :

Mild Chilli Peppers:

6-8 Small Round Peppers
Lemon Juice
1 tbsp Besan
2 tsp Coriander Powder

1 tbsp oil and ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 tsp Chana Dal
1 tsp Urad Dal
1 tsp Green Gram Dal
1 red Chiil
Curry Leaves
1/2 Onion finely chopped

1. Heat oil, add all the seasonings, fry until onion is reddish.
2. Add thinly sliced peppers ,fry until almost cooked without water but still little crunchy.
3. Add coriander pd, sprinkle Besan on top along with salt and cilantro.
4. When you get a aroma of cooked besan, dish is ready ! Add lemon Juice when slightly cooled.
5. Serve with rice and Sambhar as a side dish or with Chapathis.

August 22, 2006



This delicious Karam recipe is from Meena's 'cookingpleasures' blog. Her karam picture looked so good ,seemed simple and traditional. You know me , I am a sucker for any homely recipes. So I thought why not give it a try !! I made some changes like lot less chillies and chana dal for Besan and roasting all before grinding. Took exactly 15 mins to make it. Tasted surprisingly delicious with rice. I must make some idlis and dosas now to go with Karam !!
Thank you , Meena !!!


To Saute`:
4 Red Dry Chillies
1 1/2 tbsp Chana Dal
1/2 tbsp Coriander seeds
1/2 tsp Fenugreek seeds
1/2 Big Onion
1 Tbsp Dry Coconut
1-2 Garlic
Few Curry Leaves

Grind With:
Tamarind juice
1/2 tsp sugar
enough water to thin

1 tsp Oil and Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Curry Leaves
1 Red Chilly


1. Saute` all the ingredients with 1 tsp oil seperately and grind with others to a paste.
2. Season with 1tbsp oil and ghee and serve!! That was easy!!:))

Serve with DOSAS !!

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August 20, 2006


We had a hectic Saturday yesterday. Tushar, my 11 year old son who is starting middle school (6th grade) on the Aug.25th, invited 4 of his friends for a get-together party one last time before the school starts.

As you can imagine, we went through a pretty busy day. They came with games, Guitar and hungry stomachs !! One lost his tooth while eating pizza ! (NO!! not because of my pizza ,he had a loose tooth already!..LOL..)They ate so many cookies, started rough-housing immediately after!! I am glad they had a good a time :) New schools, new chapters in their young lives start next week! God bless them!!

Here is a veg Biryani from Asha Khatau's book I cooked for our sunday lunch today. Tasted and looked pretty good, so I thought I would post it.( Yes, I recovered quickly since the party!) Soon after I post this, we are off to middle school for 6th grade open house !!

Tri-colored Vegetable Biryani:


2 Cups cooked Sona Massoori or Basmati Rice
1lb Bag of Frozen mixed Veggies
2 cups Tomato Sauce

2 big onions
3 Kashmiri Chillies
1 tbsp Coriander Seeds
1 tbsp Cumin Seeds
1 tbsp Poppy Seeds
1/4 Cup Dry Coconut
2" ginger
5-6 Garlic
4 Cloves
1" cinnamon
2 Pods cardamom (seeds)

2 tbsp Ghee and Oil
1 Onion sliced and fried crisp for garnish
1 Bay Leaf

View from the top:

1. Heat oil, fry 1 onion until crisp. Cool and keep aside for garnishing.
2. Fry and grind all the masala. Heat 1 tbsp ghee or oil with 1 bay leaf, add masala and fry until you get good aroma, then add tomato sauce and all the veggies. Cook until oil shows on top and somewhat dry.
3. Divide rice into three portions. Mix one portion with little salt,turmeric ,press it down a round well oiled bowl. Mix 2nd portion in some gravy made above, press it down on the first.Keep the 3rd as white, press on top of the red rice firmly.
4. Very carefully, cover the bowl with a serving plate and turn the bowl upside down.Loosen the sides and remove the bowl gently.
5. Garnish the top with fried onions, tomato slices and cilantro.

VOILA!! Your own colorful Biryani ready !!

NOTE: Now if you like to serve this way, it's okay by me. But I thought it probably taste very bland since masala is not on all the portions. What I did before serving is that I mixed everything together, served with crisps and tomato raita.

This biryani tastes even better next day as the flavors mingle with the rice and makes it delicious!

Yes! patience IS a virtue..rewards are greater!!! :)

This is how I served:



I love any kind of chaat! Since other chaats are tedious to prepare, this instant bhelpuri is my favorite pick-me-up and can be whipped up in 5 mins using whatever you have in your pantry!! Don't you just love fast food? :)

My preference would be any savory chaat any day to any dessert out there! People look at me bug-eyed when I tell them that I do not like Chocolate and say "WHAT??!!" ..LOL.. But If I am famished and nothing else is available ,I would have a piece of Belgian Dark Chocolate which is 60% Cocoa. May be it's not the Chocolate but the sugar I don't like!!

Below is how to make my quick Bhel:

2 Cups Any brand Rice Crispies Cereal
2 tbsp Spicy Split Peanuts you get in the stores
1/4 Cup Khara Boondi
1/4 Cup Thin Sev and Thick Sev
1 tbsp Cashews, crushed
1 tbsp Cilantro minced
1 tbsp Carrots grated finely
Hot and sweet bottled sauces,
Toasted Tortilla rounds like crisp poori,crushed (not seen in the photo)

2-3 tbsp Hot Chunky Salsa


Mix everything above and just before serving, add salsa just enough to keep it moist but never soggy.Adjust the salt and serve immedietely.

Hope you give it a try !!

August 17, 2006


I had planted some Cubano Chilli plants this spring and by the mid summer I got some beautiful big green chillies begging me to use them!! :)) So I picked few Cubano Chillies from my veg garden today. Big bright green chillies were sweet tasting and good enough for stuffed bondas or Bajjis as they are called. What are bondas or Bajjis? A Mysorean word for a snack, they are seasoned and dipped whole in a deliciously spiced batter and are fried and served with chutney as an optional.You can also use the same batter for dipping any veg you like, it's not limited to chillies or stuffing at all!! Some options would be bell peppers, potato wedges or slices, onion sliced thick, cauliflowrettes etc.!!

Stuffed Mirchi Bajjis:

Anyway, since I had only four of those, I bought few more long Yellow Banana peppers in addition. What I didnot know was that these Banana Mirchis are sooo hot, it fries your brain !! ...LOL.. So, I would say to all of you to stick with the mild chillies please..unless you are a masochist!!!

I had never tried a stuffed Mirchi before and I thought I would give it a try when I saw this recipe in a cook book, looked vey tempting! ! They came out wonderfully tasty, very crunchy outside and soft inside, almost like a meal in itself ! Hope you will try this bonda, I highly recommend it!! So here they are...enjoy!!

5-6 Big long Mirchis you like and some sliced Potatoes for kids !
Lemon Juice

1/2 Cup Potato Flakes made into mashed potatoes or 2 potatoes cooked and mashed
1 tsp Garlic Pd
3 tsp roasted minced onions
1/4 tsp Pepper Pd or chilli flakes
1/4 tsp Cumin Pd
1/4 tsp Coriander Pd
1/4 tsp Garam Masala
Few cilantro minced
Lemon juice if liked

1 Cup Besan Flour
2 tbsp Rice Flour
1 tbsp Corn Starch to make it crispy and thick
Pinch of Paprika for color
1/4 tsp Baking Soda
1/4 tsp Cumin Pd
Enough water

1. Slit peppers in the center lengthwise just enough to stuff masala,deseed,sprinkle lemon juice and salt. Keep them aside.
2. Prepare stuffing by mixing everything given above to a fairly firm dough enough to pipe in to the mirchis like thick mashed potato.
3. Mix batter thick enough to cling on to the peppers when dipped without exposing the skin.
4. Now, wipe the peppers to take the moisture out, stuff in the masala. I used a pastry piping bag .Make sure to close the opening by pressing it together firmly.
5. Heat oil to deep fry, dip peppers in batter and slide in carefully in oil. Fry to a golden color.
6. You can serve as they are, no need for any chutney unless you like to.

NOTE: If peppers are too long to fit into your deep fryer, cut in half after stuffing but before dipping in batter as I did shown in the picture above.

August 16, 2006


Roti Canai:
Pronounced as "Roti Chennai", this is a very popular snack in Malaysia. I treid as best as I can to make this, which is not that easy to make as traditionally done in that country.

Roti Canai (pronounced as Chanai)is a popular bread in Malaysia. As I read about their cuisine,they are made mainly by south Indians who migrated to Malaysia many years ago. It takes half a lifetime for a inexperienced cook like me to perfect it.They are really beautiful to look at and art of making it is astounding in the book! After a lot of trial and error, here is the 'how to', for layered flaky Roti Canai!!


4 Cups Plain Flour
1 Egg
2-3 tbsp Oil or Butter
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Sugar or 2 tbsp Condensed Milk


1. Mix all the above and knead until you get smooth ,soft, pliable dough.Divide into 6-8 portions, make balls ,smear oil and cover the dish. Rest for half an hour,not more than that.
2. Take a ball of dough, roll out as thin as possible to a circle, spray no-stick oil on the surface.Then from one end make narrow pleats(like waves) to make a thin long rectangle and roll this around itself ,tuck the end underneath this pinwheel.
3. Roll this out again gently so as not to break the layers into a small 5-6" circles.Bake on a non-stick pan with little oil or ghee smeared until golden.
4. After you take it out of the pan,gently press the ends the Roti to release the beautiful layers. Serve with any veg or non-veg gravy.I served with Bhindi(Okra) Masala.

Bhindi Masala:

Okra!! Some hate it (mainly 'cause they don't know how to deal with the 'slime'!) and some love it !! I belong to the latter group. This is a simple but tasty recipe goes well with Chapatis. Hope you will try it !

1/2 lb Okra sliced
2 Small Potatoes(if you like to add)
5-6 Cherry Tomatoes
1/2 tsp Sugar
Lemon Juice 1 tsp (optional)

2 tsp Oil and Butter
1 tsp each of Chana Dal and Urad Dal
1 tsp Mustard Seeds
1 Cumin Seeds
Few Curry Leaves
1 Red Dry Chilly

1/2 tbsp ground ginger
2 Garlic ground Garlic
1 Onion finely chopped

2 tsp Coriander Pd
1 tsp Cumin Pd
1/2 tsp Garam Masala
1/2 tsp chilli pd or more

1. Fry Okra pieces in a single layer with some oil in a non-stick pan until golden and you donot see any glutinous slime. Fry potato cubes the same way .Keep aside.
2. Heat Oil and butter,add seasoning ingredients, stir and add in ginger to onion stir-fry until soft.Add Salt and sugar.
3. Add all powdered spices and tomatoes, stir until thick and shiny on top.
4. Put in okra and potatoes with 1 cup water , cover the pan and cook until cooked.
5. Garnish with Cilantro ,lemon juice and serve Chapatis or Parathas or Rotis.



This is a Malaysian bread called Roti Jala, a very simple, tasty lacy pancake to go with any Dal or Meat gravy dishes. You need a special mould or funnel with 4-5 spouts to make this roti. But I didn't have one, so I improvised with a empty plastic bottle with a small hole and poured into circles :) Works well!!

2 Cups Plain Flour
1 Cup Milk
1 egg (optional)
1/2 tsp Salt
1/4 tsp Turmeric
1/2 tbsp Oil

One Plastic Mustard Bottle :)

METHOD:1. Mix all the above and keep aside for about 5-10 mins.Heat a non-stick tava.
2. Pour the batter into the bottle, close the cap,squeeze the batter onto the tava in an irregular circles.
3. Drizzle some ghee if needed.Flip and cook the other side.
4. Serve with Kari Ayam or any Dal dish.

Two Ways to fold Roti Jala:



I had bought Paniyaram Pan without knowing what to do with it 2 years ago! I thought you will have to make special batter, so I never tried it. Then I saw the recipe and paniyarams in MENU TODAY blog and she said you could use dosa or idli batter. I was soooo glad to see that 'cause I had some leftover dosa batter. I whipped out my Paniyaram pan,oiled and poured the batter.

BOY!..Did I have trouble flipping them!! I threw the first batch, took out the non-stick spray. Lo and Behold! perfect (well, almost) Paniyarams!! My kids loved them,called them "Dumplings". Hey !I don't care what they call as long as they eat them!!
Thank you MT !! Even though they don't look as good as you, not bad for a first timer, eh? Now I know they are called Gundappa or appes in kannada!

You need:

2 cups Sour Dosa or Idli Batter

FOR SPREADING all minced:

1/2 Onion minced
1 Tomato
1 Green chilly or Chilli Flakes(optional)
Curry Leaves

1 Tsp Ghee
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds


1. Heat the pan, pour oil or spray non-stick into the grooves. Pour in tsps of batter 3/4th way up to the top , in a modereate heat to cook the middle part all the way through.
2. Flip after few mins with the edge of a fork and cook the other side until golden.

3. Enjoy with this chutney or any chutney of your choice. YUM!!


August 15, 2006

BEETROOT RASAM (Bangalore Style)

I dedicate this recipe to my BFF, soul-sister,College mate and Law school buddy Ms.Bana (we both dropped out of Law for diff. reasons!) who lives in Bangalore.Many years ago when I was just married, went through 18 months of the WORST time of my life.This friend of mine stood by me like a rock,never judging or criticizing,kept my head above the water, helped me get through that period.I respect her strength and tenacity!

Life has been wonderful for me after that time so far, while she suffered the loss of several family members and ill-health herself.I am there for her,forever indebted and loyal.

This delicious Rasam powder was given to me by her mother who passed away recently. My very strict vegetarian grandparents never used Beets in their kitchen because of it's red color, which reminds them of blood, so they never try to buy or cook with Beets! ;D
However, my immediate family loves Beets, we love to make all the kinds of dishes with Beetroot. So here it is, my fave Rasam with Beets...

Beetroot Rasam:

1/4 Cup Tuar Dal
3 Beetroot with it's leaves, chopped
Tamarind Juice


4 tbsp Coriander Seeds
3-4 Dry Red Chillies
2 tbsp Dry Coconut
1 tbsp Cumin Seeds
1/2 tbsp Pepper Corns
1/2 tbsp Mustard Seeds
1/4 tbsp Fenugreek Seeds
Curry Leaves

1 Tbsp Oil and Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 Onion
1 garlic
Curry Leaves
1 Dry Red Chilli


1. Cook dal and chopped beets.Add cilantro, tamarind juice,salt. Simmer for few minutes.
2. Add 2-3 tsp Rasam powder or as much as you need. Simmer again.
3. Season with the above ingredients, pour onto the rasam.
4. Serve with rice and side dishes.

Enjoy the delicious Beet Rasam!:)


How do you improve a Indian dessert and make it Americanized? Hmmm... What do you do if you donot get Indian Paneer ?? Hey ! I know !! Use good old Italian Ricotta and instead of boiling milk forever to get a thick sauce, why not use condensed milk ? Okay... Can I use Vanilla to flavor it ? Food color to replace saffron ? NO WAY !! Cardamom powder and saffron stays and Yesss ! That's It !!! Ricotta Basundi is born!! :D

1/4 Cup Sweetened Condensed Milk mixed with enough milk to thin it
1 tsp Cardamom Powder
Pinch of Saffron mixed with milk

Heat all the above in the microwave until creamy but not very thick.Chill in the fridge.

1/2 Cup Ricotta cheese ( Low- Fat is okay)
1 tbsp or more Plain Flour
2 tbsp or more Sugar
Little Cardamom Pd

Few toasted Almonds
Pinch of Cardamom Pd
Rose Petals

1. Mix and knead all the above lightly to one firm ball or smaller balls adding some more or enough flour if required.
2. Place it on a no-stick oil sprayed baking pan, and bake at 350F for 15-20 mins in the oven until firm. Cool. Chill in the fridge for sometime until firm.
3. Take out the ball from the fridge,pan fry with 1 tsp ghee quickly in a non-stick pan until the bottom and top gets a golden color. Chill again.

NOTE:Baking first is recommended to cook the flour and then get the golden color by pan frying gently, works well this way.


1. Take out chilled basundi sauce and pour into a bowl.
2. Place in ricotta ball in the center gently!
3. Garnish sprinkled with little powdered cardamom, toasted flaked Almonds and Rose petals if you happen to have them !!

Serve and don't forget to smile!!!

NOTE: Please do not add the warm Ricotta ball into warm basundi sauce. Believe me, it will sink like Titanic!! ( Yeah! it has happened to me before)..LOL..


Uttappa or Uttappam:

Uttappam is a classic south Indian dish which is much loved by all Indians.It is made of Rice and Urad dal batter which is fermented overnight and used next day.To get a tangy taste of Uttappam,you let the batter sit for one more day and used to make pancake.Chopped vegetables are sprinkled on top as it cooks,baked just on one side covered with lid for sometime,it is delicious to eat for breakfast or brunch.

Uttappams are served with Coconut chutney or any chutney you like.Hope you will tryit and enjoy the taste of this classic South Indian dish.You can also use Idli batter to make these.Here is an easy recipe for any left-over dosa batter!!

You Need:

2 Cups day old sour Dosa Batter, Any vegetable you like.


Finely chop 1 red onion,
Curry Leaves,
1/2" grated ginger,
1/2 tsp crushed Cumin Seeds,
1/4 cup finely grated Carrots
1-2 chopped Tomatoes
1/4 cup minced Green Bell Pepper


1. Mince all the above ,add little salt and keep aside. Drain any water before use.
2. Pour Dosa in a thick circle on a non-stick pan. Sprinkle 1 or more tbsp of chopped mixture quickly on top of dosa, press a little on top,cover and cook.
3. After the bottom is golden,remove and serve hot with yellow roasted chana chutney.

Note: If you would like to cook both sides of Uttappam, carefully flip the dosa and cook the other side.It is a liitle hard to remove it beacuse of the loose vegetables,but you can do it with a non-stick pan.

No-coconut chutney:

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White Coconut chutney: