Wednesday, March 14, 2018


I am a big fan of Chef  Mr. Venkatesh Bhatt, I always follow his cookery shows in Vijay TV. And love to try his receipes. All of us love the dishes I make following his recipe.This rasa podi is his signature recipe because he belongs to Karnataka.  


Byedgi  chili / mangalore chili - 100 gms

Cumin seeds / jeera   - 25 gms

Fenugreek seeds/ Methi - 25 gms

Coriander seeds / Dhaniya -  75  gms 

Coconut oil  - 5 tsp

curry leaves - few


In a pan heat 1 tsp of coconut oil and roast the chili in a slow flame, it should roast evenly. 
Once it is done spread in a tissue paper.

Add same oil and roast coriander seeds. once its done spread in a tissue paper.

Heat oil and roast fenugreek  seeds and spread in the tissue paper.

Roast jeera in oil and add curry leaves at the end and toss.

After all the ingredients are cold , ground to powder. 

Keep it in an airtight container. 

Add hing when you make rasam. 

Friday, February 23, 2018


I learnt this recipe from my friend Shanthi. It stays good for a week when refrigerated. Goes well with idli, dosai or even with rice. We generally make stir fry out of this. I make subzi for roti with this tindora. will post that  recipe soon.


Kovaikai / Tindora   250 gms
Onion - 1 big
Garlic - 5 to 6 pods
Tomato 1 big
Tamarind - one small goose berry size
Red chili - 4 to 5
Oil  - 2 to 3 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Curry leaves - few


In a pressure pan add 1 tsp of oil , add chopped onions, red chili and garlic. Saute well.

Add Tomatoes to that and cook well.

 Add the chopped kovaikai/ Tindora to that . Saute for 2 to 3 minutes. Add water to that and pressure cook for 3 whistles

After it cools down, ground to a paste. 
Heat 1 tsp of oil and add mustard seeds and urad dhall and temper the chutney.

Note: If you want to keep it like a thokku,  in a kadai add 2 tsp oil and add mustard seeds, and urad dhal and add the grounded paste and saute well.

Thursday, January 11, 2018


Happy new year to all. Hope to be regular in posting recipes. This year I have started baking . Learnt this recipe from my good friend Hetal, Tried for the first time it came out so well.I was so happy to see the out come. I replaced sugar with brown sugar.


Whole wheat flour - 1 1/2 cup

Sugar - 1/2 cup ( I used brown sugar)

Banana - 2 Big ( I used 4 small bananas)

Refined oil - 3/4 cup

Baking powder -  1 1/2 tsp

Baking soda -  1/2 tsp

Vanilla essence - 1 tsp

Finely chopped walnuts - 1/4 cup

Raisins - 1 tbsp 


1. Preheat the oven for 10 minutes  at 180 * degree

2. Mix the dry ingredients ( flour, Baking powder,baking soda, Walnuts and raisins.  

 3. Mash the bananas, and mix all the wet ingredients  ( oil, sugar and vanilla essence. )

Mix properly till the sugar dissolves nicely.

4. Combine the wet and dry ingredients and mix well. The       dough will be slightly thick,

5. Transfer to the Baking tray leaving space to raise.

6. Bake for 20 to 25 minutes , Adjust the timings according to your oven .

Insert a fork and check whether it has done

Enjoy your healthy banana bread.

Sunday, October 22, 2017


Posting a recipe after ages, hopefully will be regular in posting/ I made this halwa inspired from this blog. She has used corn flour , i used custard powder aamras flavour. We can use corn flour too.It turned out nicely and everyone liked it. 


Custard powder - 1 cup

water  - 3 cups

Sugar - 3 .5 cups 

lemon juice - 3 tsp

Ghee - 4 tbsp

cashew - 15 pcs 


In a bowl add corn flour and water and mix with out any lumps. Keep it aside.

In a heavy bottom pan add sugar and water till it soaks and bring to boil.

When it boils add the custard powder mixture and keep stirring continuously.

\When its boiling and thickens add the lemon juice.

Keep stirring to avoid lumps.

Add 1 tsp of ghee to the mixture.

Keep stirring . When it thickens add the remaining amount of  ghee and keep stirring.

When it leaves the pan , transfer to a greased plate .

Garnish with cashews.

Let it cool down and cut into pieces.

Friday, August 12, 2016


Mango jam , my kids love it. I have stared using white sugar very less and palm sugar more in daily routine. I have go this organic mangoes fro my friends farm and it so good . Thought of making jam with the excess fruits. It tasted so yum and making also very easy.


Mango pulp - 1 cup

Palm sugar - 1/4 cup

Lime juice - 1 tsp


Peel  the mangoes and chop roughly and make a paste.

In a pan combine mango pulp and palm sugar and keep string till the sugar dissolves.

After 10 minutes of cooking the pulp will become glossy , add lemon juice and switch off the flame.

Store it in a dry and air tight container. Refrigerate the jam.  

Monday, August 1, 2016


My friend gave me this star gooseberries, it was fresh from her farm.Thought of making pickle out of that.It's rich in  vitamin C. All my friends and family members like this. It taste yumm with curd rice.

The health benefits of Indian Gooseberry, also known as Amla, can be partially attributed to its high vitamin-C content. Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination of free radicals, enhances fertility, helps the urinary system, increases skin health, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens eyes, improves muscle tone and, acts as an antioxidant.


Star gooseberry  -    4 cups
Urugai podi       - 1/4 cup
Salt  - 1/4 cup
Gingelly  oil  --  1 cup
Mustard seeds for tempering   

Clean, remove stem and wash gooseberrys and spread it on a kitchen towel.

Let it dry.

In a wide vessel combine goose berries , salt and pickle powder. 

Mix well.

Hear oil and temper with mustard seeds and add to the goosebeeries.

Cover and keep for 2 to 3 days , mix well with a dry spoon.
Your pickle is ready.



If you  don't have pickle powder you can substitute the following 
chili powder  - 1/4 cup 
salt - 1/4 cup
dry roasted fenugreek powder  - 1 tsp.
Follow the same method as given above.

Happy to be  a part of Vallis CC challenge.

Tuesday, July 26, 2016


This is amazing handy pickle powder tried from shanthi akka 's blog. She is amazing blogger and nice person to talk to. She cleared my doubt regarding byadegi chili. If you make this and keep lots of pickles you can do easily. 


Red chilis - 2 cup
Byadegi chilis -  1 cup
Turmeric powder - 1 tsp
Fenugreek - 1/3 cup
Mustard seeds - 3/4 cup
Hing - a peanut size


Dry roast chili s separately.

Dry roast fenugreek until it turns golden brown.

Dry roast mustard seeds till they splutter and hing after the mustard gets heated.

Cool all the ingredients,

In a mixer combine all the roasted item add turmeric powder and grind to a powder.

Store it in a air tight container.


We can make mango thokku, cut mango pickle, instant mango pickle with this powder.

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