Thursday, October 29, 2009

Potato Khees(Batata Kis)

Today is Kartik Ekadashi. So I am fasting today. Suddenly I remembered to make this potato khees which can eaten on fasting days. This is Maharashtrain dish. Enjoy!!


2 Medium sized potato
2 Green Chilies
1 tbsp ghee
1tsp Cumin seeds
¼ Cup Roasted Peanut Powder
Salt to taste
½ Tsp Sugar(optional)
1 Tsp Lemon Juice(optional)
2 Tbsp Cilantro for Garnishing


1) Wash and peel potatoes. Grate the potatoes and put immediately into cold water.
2) In a wok, heat 1 tbsp Ghee. Add ½ tsp Cumin seeds and Chopped green Chilies.
3) Remove all the water from grated potatoes by squeezing it by hands and add it to the wok. Stir fry on medium heat. Cover the wok and let the potato cook. After 3-4 minutes add roasted peanuts powder. Stir in between.
4) Add salt and sugar. Don’t add water; let the potato cook on the steam.
5) Once potatoes are done, the dish is ready for serving. Sprinkle cilantro, add lemon juice. Serve with Sweet Lime Pickle.

Chapatti Murud Undi(Maledi)

Yesterday I have some leftover chappati's. My mom used to make this tasty laddu. Here is the easy receipe and healthy also.


3-4 Chapatti(fresh one or leftover)
4 Tbsp jaggery grated or mashed
3-4 Cardmom
1 Tbsp ghee
Dry fruits(optional)


Grind chapatti and cardmom finely in grinder or break chapatti into small pieces.

Heat ghee and add jaggery until it melts. Mash the jaggery with back of the spoon with little pressure. Make sure jaggery melted(not overheated) and add grinded chapatti mixture. Mix well. You can always add dry fruits.Once the mixture cools down make small laddu's. Decorate with almond or any dry fruits.

Wednesday, October 28, 2009

ರಂಜಕ(Red chilli Chutney)

 Its been long time i have eaten Ranjaka. Usually I get ranjaka from India. But somehow I forgot to get it this time. I grew up in Bijapur and i miss ranjaka everyday. Its spicy and sour. I was talking to my mom about ranjaka. Then she gave me this receipe which is very easy to make. Ranjak is especially north karnatak chutney which is made up of Byadgi menasinkai which is bright red in color and less spicy. In my house we eat ranjaka with Bhakari(jolad rotti), hot chapati,hachidd avalakki,idli,dosa etc.

Ingredients Big dry red chilli(especially Byadgi menasinkai)
1 tsp methi seeds 1 tsp asafoetida(Hing)
1 tbsp oil 2-3 garlic pods(optional)

Tamarind Juice
Jaggery to taste
Salt to taste

Method Take kadai, add oil and put all the ingredient in the list. Fry for 2 -3 minutes until chilli colr changes to brownish red. Add water just to cover the red chillies. Leave for 15-20 mins so chillies will become soft. Grind it to paste and add lemon juice. Grind again. Remove the paste to bowl and add tadaka or Vaggarane. Yummy it tastes so good. Store in air tight container for week. Add some more lemon juice before serving.It goes well with Chapati,dosa and jolad rotti.


After long time I made Adai for Dinner. Adai is a crispy South Indian recipe. Adai is packed with protein and makes an excellent snack, school-lunch and an equally good as it has all dals.
• 1 Cup Channa Dal
• 1 Cup Tuvar Dal
• 1 Cup Urad Dal
• 1 Cup Moong Dal
• 1 Cup Rice
• ½ Cup Grated Coconut(Optional)
• 2 Green Chilies (add more if you want more spicy)
• 1" Ginger(add more if you want more gingery taste)
• Salt to Taste
• ½ Cup Chopped Coriander
• 8 Curry Leaves(optional)
• Oil Method:
 • Soak dals and rice together for 2 hours.
• Grind rice,dals,chilles,curry leaves,coconut,Cilantro,salt and ginger together.
• Heat griddle and pour some batter and spread in a circular motion.
• Spread one spoon of oil around the dosa and cook both sides.

Serve with Coconut chutney and Sambar.
For a change I served with Rasam.

I made Adai medium thick and very thin like paper dosa.

My daughter liked it so much she wanted one adai with tomato on the top like uttapam and she asked again for the school lunch.