New Year Treat – Bread Pudding

Another exciting year has arrived… Let’s welcome it with a sweet dish!
Bread pudding with caramel is probably one of the easiest recipes I have come across. Yet, I have failed innumerable times before I got it at its present shape 🙂

So here it is, bread pudding with caramel and a promise to have one post a month 🙂

For pudding
3 cups or 8-10 slices of bread crumbled into tiny pieces
3 cups of milk
8 tbsp of sugar
1 tsp vanilla extract
2 tsp of cornflour

For Caramel
2.5 tbsp sugar
1-2 tbsp water
Ghee for greasing

Here we begin… the new year and the dish…
Place the bread crumbles in a big bowl. Add sugar and cornflour to a vessel and add in the milk and give it a stir. Heat the milk till sugar dissolves. I microwaved the milk for about 3 mins. You can heat it the conventional way as well.

Pour the hot milk on top of the bread. Let it soak for 10 mins. Smash it well to make sure there are no lumps.

Now, to the caramel. Take the pudding pan/vessel you will be using to mould the pudding. Grease it liberally with ghee. Now add sugar and spread it evenly on the bottom surface. Place the vessel on the stove on low. Evenly pour a tbsp of water on the sugar. Keep stirring the mixture. It will first turn light yellow, then golden and finally a beautiful brown. Just as it is turning light brown remove it off the heat. Keep stirring. Just as the caramel is cooling, gently pour the bread-milk mixture over the it.

Take a pressure cooker. Fill it with sufficient water. Place the pudding vessel in it. Close the lid without the weight/ whistle. Keep it on low heat for about 20-30 mins.

Let it cool. Once cooled, keep it in the fridge for 2-3 hours. When you take it out. Invert it. And enjoy the slice of bread pudding! Happy New Year!



Pathrode is a favorite dish of people from Malnad and Coastal Karnataka region. It has now gained popularity outside Malnad & Coastal areas as well. It is made from Colocasia leaves or locally known as Kesu. Selecting the right kind of kesu is a must else you might end up having a irritation in your throat. I have used Kesu from my mom’s garden. Since it was home grown I was sure that its good.

The recipe I share today is passed down from my grandma. She is an expert cook. She prepares 6 varieties of Pathrode – Baked, Seasoned, roasted, like dosa, like idly, as ‘gassi’. Of all the varieties, my favorite is the roasted version and that I what I present to you today. The others will follow shortly.


1.5 cup rice (Washed and Soaked overnight)
7-8 red chillies (byadige variety)
3/4 cup grated coconut
1/4 cup jaggery (alter the measurement as per taste)
lemon sized tamrind
2 tsp jeera or cumin
1 tbsp coriander seeds or dhaniya
A big pinch of hing or asafoetida
A handful of curry leaves
Salt to taste
Butter.. more the better
Last but not the least…. 15 – 20 Colocasia leaves

If you got all the ingredients then proceed…
Grind all the ingredients with limited water to get a thick batter.


Clean the colocasia leaves by wiping it with a damp cloth.

Arrange the colocasia leaves upside down as shown in the picture. A large colocasia leaf is placed to collect any of the batter that spills over. Spread the batter on the leaves.


Place the next layer of leaves over the batter. In case, you have a large leaf it forms a layer on its own else you can use more than one small leaves to form a layer. Repeat till you have 3-4 layers of leaves.


Now bring in the sides by folding it. Spread the batter over it, to keep it in place. Tightly roll the leaves. If you have leaves left, use it to make more rolls.


Place a roll horizontally and cut vertically to get round-lets. Heat the kadai. Put in a tablespoon of butter. Spread it all over the kadai so it forms a oily layer. Now, place the roundlets one beside another. Take care not to over crowd or place one on top of another. Place some butter on top of each roundlet and cover the kadai with a lid.


After about 10 mins, check if the lower end is roasted. If yes, turn over and this time don’t close the lid. Let the other side roast. Once done, eat it hot with a dollop of butter and enjoy!!!



Baked Samosa Pinwheel

I watched Manjula’s youtube video on Samosa Pinwheel. It caught my attention immediately. But, I put off the idea of trying the dish in my kitchen as the last step was to “FRY” in oil. I have been struggling to keep off those extra kilos that are gaining on me. So, deep fried snacks were not welcome. Somehow, this pinwheel concept of samosa was luring. I wanted to try it. Then, while browsing I saw a recipe for baked samosa. I was excited. I combined the idea of baking with Manjula’s pinwheel and lo! I had my baked samosa pinwheels.

For dough:
1 tbsp chiroti rava
1 cup wheat flour
1 tbsp oil
salt to taste

For filling:
2 medium sized potatoes, boiled
1/4 cup peas, boiled
1/4 cup paneer, cut into small pieces(optional)
1/2 tbsp coriander powder
1 tsp jeera powder
1/2 tsp red chilli powder or to taste
1/2 tsp chaat masala
1/2 tsp dry mango powder
1/4 tsp turmeric powder
1/4 tsp garam masala
salt to taste

Let’s begin…
Smash the boiled potatoes so there are no lumps.

Add the peas and paneer to the smashed potatoes.

Add all the spice powder i.e. coriander powder, jeera powder, chilli powder, chaat masala, dry mango powder, turmeric powder, garam masala and salt, to the smashed potatoes.

Mix all the ingredients well. Taste it. Add in extra salt or red chilli powder at this stage if required. Set it aside.

In a mixing bowl, add chiroti rava, salt and wheat flour. Mix the dry ingredients and then add oil and form a soft dough using required amount of water.

Refrigerate the dough for 10 mins, then make a big chapati out of the dough. Let the chapati not be very thin. Spread the potato mixture evenly over the chapati. Grease the rolling pin and lighly roll over the potato mixture.

Pre-heat the oven at 200 Celsius. Now, roll the chapati tightly. Secure the sides by closing it. Roll it several times. Slice them with a width of about 1/4 inch to 1/2 inch.

For each slice, place them on the platform with flat side down and lightly roll it using the greased rolling pin. Place them on a baking tray covered with a baking sheet. Keep them in the oven for 15-20 mins (time completely depends on your oven). After about 10 mins, turn them over and continue baking.

Baked samosa pinwheels are now ready! Relish your samosa pinwheels with some green chutney or tomato ketchup and enjoy!


Here one more recipe that I have learnt from my granny. This was my grandpa’s favorite. Every time I prepare this dish it brings back old memories. On rainy days, my granny would prepare this and serve them piping hot. I remember sitting with grandpa in the veranda of his house and relishing the dish together. How I miss him… and those times!

This savory dish desends from Malenadu. It is a combination of raw banana, rice and spices. Although it is fried dish. The oil it absorbs is minimal. Whatever be the amount of oil it absorbs, I urge you to try this dish atleast once in your kitchen and I’m very sure you’ll fall in love it.

1 Raw banana (kalyan variety or the one generally used for cooking), peeled and chopped
1 cup Rice (The thicker variety, which is used for dosa), soaked in water for an hour
5-6 Red chillies
A few curry leaves
A big pinch of Hing/Asafoetida
A small ball of tamrind or 1/2 tbsp of tamrind paste
Salt to taste
Oil for frying

Now… Get into action…
In a pan, add the chopped raw banana. Add water sufficient enough for the banana to cook. Place the pan on heat and cook it closed till bananas are soft.

Grind the soaked rice, banana and the rest of the ingredients into a thick smooth batter. Add minimal water while grinding. Transfer the contents into a bowl.

Heat oil in a kadai. Once it is heated, turn it low flame. If you are an expert at cooking, drop the batter into the oil to form small round dumplings and skip reading the next few lines. New to the kitchen? Read on. Take a small quantity of the batter with your middle three fingers and drop into the oil by holding it vertically above the oil and pushing it with your thumb.
Fry till it turns crispy and light golden in color or two shades darker than batter. Remove it from the oil and drop it on a colander laden with tissue. The purpose of tissue is solely to absorb the excess oil.
Huli-yere-appa is now ready! Enjoy it!

This is a perfect monsoon dish! This dish is best enjoyed with cup of tea or coffee and with heavy downpour outside!

Godhi hittina Unde

Here is another recipe learnt from my granny. Another one in the Unde or Ladoo series!
This according to me is quite healthy. Why? Because we’ll be using wheat flour. And wheat is healthy! Instead of sugar, we are using jaggery, which again is healthy. Other than wheat flour and jaggery we adding ghee, some dry fruits which again, as we all know, are loaded with nutrition. So we have enough reasons to indulge.. So let’s go ahead guilt-free!


I have mentioned all the ingredients in my introduction to the dish… here I will be mentioning it again with quantities. With this quantity you can make about -40 ladoos or undes.

2 cups powdered Jaggery
3 cups Wheat flour or Atta
2 tbsp dry coconut or kobri, grated
4 tbsp almonds, blanched and slivered
(You can go ahead and use whatever dry fruits you want)
1/4 tsp elachi or cardamom powder
and GHEE (1 tsp + 2-3 tbsp)

And proceed this way

Place the jaggery in a vessel and pour enough water to almost drown it.


In a kadai, fry the kobri in 1 tsp ghee till golden brown. Move it to a plate/bowl. Then lightly fry almonds in ghee. Remove it off heat and add it with kobri. On top this add the elachi powder.

Now add wheat flour to the kadai. Also add the ghee. Fry till wheat flour is fragrant and light brown in color. Once done, remove it off heat and spread it on a plate. Spread the kobri-almonds on top of the flour.

Now, comes the turn of jaggery. In the same kadai, heat the jaggery along with the water. We need to get a nice jaggery syrup.

How do we know when to stop heating the syrup? Well, my granny says, take a bowl of water and add some of the syrup into it. If it doesn’t dissolve in water, its good to go.

As soon as the syrup is ready, the following steps needs to be done without taking any break.
1. Add the flour, kobri-almonds to the jaggery syrup.
2. Mix it well
3. Keep some milk in a small bowl. Wet your fingers with milk and jump into action. I mean, start making small balls. image

Let the unde or balls cool down till they are hard as rock on the exterior. It is all ready to savored. So, Enjoy!!

P.S. This unde has really long shelf life. Keep it stored in an air tight container and enjoyed for long time.

Rave Unde or Rava ladoo

Post pregnancy period. That’s what I’m going through now. In my postpartum period, I’m getting to spend a lot of time with my dearest granny. This seems like the best time to learn from her, to cook her way… the yummy way. There is going to be quite a few recipes that I want to learn and share here. Since it is beginning of my learning my granny’s style, let’s start with something sweet. Here it is… Rave Unde.



1 cup Rava, the fine variety or chiroti rava
1 cup Sugar ( Reduce it slightly if you don’t like it too sweet)
1/4 tsp elachi or cardamom powder
2 tbsp grated dry coconut
cashews and raisins as much as you want
and of course! GHEE.

Let’s get started

Take one cup of sugar in a bowl and add water to it so it just covers the sugar.

Now, heat a kadai. Add 1/2 tsp of ghee. As it melts, add the cashews and roast them. When cashews are almost done, add the raisins. Then add the dry coconut, roast till they turn light brown and take it off the heat. Move it to a separate bowl. Add the elachi powder on it.

Put the same kadai back on heat, now add generous amount of ghee, say about 3 tsp. As it melts, add the rava and fry it till light brown in color. Remove it off heat and move it to a plate. Don’t spread it, just dump it. Put the dry fruits and elachi powder on the rava.

Now, put Mr. Kadai back on the heat. To the kadai, add the sugar-water that we had placed in a bowl. Keep it on a low heat and keep stirring till you get a sugar syrup with thin thread consistency. To check thin thread consistency, just dip the ladle in the syrup and remove it to your face level. If you notice a thin thread formation when the syrup drops down, bingo! you got it.

Once you get the required consistency, remove it off the heat but continue stirring. You need to continue stirring so that sugar syrup does not thicken too much. Keep checking the consistency, once it cools slightly, you will get a thicker consistency than the one you had when you removed it off the heat.

At this point, add the rava to the sugar syrup and mix well. Then spread mixture on a plate. At this point, the mixture might seems watery. It is fine, just go ahead. Grease your hand with ghee or milk, make small balls. You need to make the balls while the mixture is still warm.

Let the dumplings or balls cool for 10-15 mins. As it cools, the unde or ladoo hardens. Now, sit back and enjoy the goodness in form of rava unde!

Karibevu chutni pudi

I have been intending to put this post for quite sometime now. From the time my friend requested for the recipe, it is on top of my list and finally in my blog as well.
Chutneypudi is a most suitable accompaniment for most south Indian breakfast dishes. You can also enjoy it with hot rice and ghee. There are many flavors of chutney pudi that can be prepared like mint leaves based, peanut based, just dal based and so on. Today I present curry-leaves flavored chutni pudi or karibevu chutni pudi as it is called in Kannada. So, here it is.


1 to 1.5 cups curry leaves
1/3 cup urad dal
1/3 cup toor dal
1/3 cup channa dal
1/3 cup kobri or dry coconut, grated
A big pinch of hing
10 – 15 dry red chillies
2 tbsp of sugar or powdered jaggery
2 tsp of dry tamrind powder
Salt to taste

Let’s begin
First, clean the Curry leaves and roast them in a pan. Once roasted, spread it on a plate and let it cool.


Then take all the dal in the pan and roast them till they emit their fragrance and turn light brown. Once done, add them on top of the roasted curry leaves.


Then roast the grated dry coconut and hing and after it has turned light brown, add it on top of the dal and let it cool.


Lastly, roast the red chillies. This also should be let to cool.


Now, once all the roasted ingredients are cooled, take a grinder jar. Ensure the jar, the cap and the blades are dry. Then all the roasted ingredients, along with jaggery, tamarind powder and salt.


Final step – Grind. Grind it into powder not too smooth, not too coarse.


Your chutney pudi is ready now. Enjoy it the way you want!!
Note: Keep it stored in a air tight container for long shelf life.


Aloo Gobi

This is a really simple recipe which I had been ignoring for ages. Recently, I decided to prepare it.I loved its taste and simplicity so much that I keep preparing it regularly now.

For any new recipe, I generally check it out with Sanjeev Kapoor’s site or at tarla dalal’s site. Then the other food bloggers. And, this one is picked for Sanjeev kapoor’s site. Tweaked only a wee bit to get this yummy dish!


1 medium cauliflower, cut into florets
2 medium sized potatoes, cut into fingers
2 inch ginger, cut into strips
1 tsp jeera / cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder or to taste
2 tbsp curds
1 tomato, chopped
1 tbsp chopped coriander leaves
1 tbsp oil
Salt to taste

Let’s get started…

Heat oil in a pan or kadai. Add jeera and wait for it to splutter. Add the ginger and fry them for a few seconds.

Now, add potatoes and cauliflower. Sprinkle salt. Cook them closed till potatoes and cauliflower are soft ( not soggy)

Once cooked, add turmeric powder and chilli powder. Mix them well. Then add curds, give it a good toss and cook it closed for another min. There is no watery residue of curds left.

Now, the final showdown. Add the tomatoes and close the lid for about 30 sec. Add the coriander leaves and take it off the heat.

Enjoy your Aloo gobi with hot chapatis.

P.S. If you have any leftovers, they make a great filling for sandwiches as well.

Khara kadalebeeja

It was a rainy evening. My hubby asked for something spicy. When it comes to rain and spicy food my husband’s imagination always ends up in a plate of hot bajji. To widen the scope of his imagination, I decided to try something new. I had read the recipe of khara kadalebeeja that morning in the newspaper. So, I decided to give it a shot.

Khara kadalebeeja is generally sold in packets in bakeries and other condiments shops. Packets usually showcase red coated peanuts but what I prepared did not turn all that red, maybe because I did not add in the extra color. The taste was great! So, here it is!


1 cup groundnuts / peanuts
1/2 besan / gram flour
1 tbsp rice flour (This was my idea… for extra crispy peanuts)
1 tsp red chilli powder or to taste
1/2 tsp turmeric powder
A pinch of hing
1/2 tsp jeera / cumin seeds, crushed. Or 1/2 tsp of jeera powder
A big pinch of hing / asafoetida
Salt to taste
Oil for deep frying

Let’s get started

In a plate spread the peanuts. Sprinkle water on them so they are completely wet.

In a bowl, add rice flour, besan, red chilli powder, turmeric powder, crushed jeera, hing and salt. Mix all these dry ingredients well.

Spread the besan mix on top of the peanuts. Mix them well, so there is a coating of besan mix on each of the peanut.

Heat oil. Deep fry the peanuts in batches.

Enjoy your khara kadalebeeja with a hot cup of tea while it rains outside!

BĂ©chamel or White Sauce

White Sauce is a base for most French dishes. You can prepare a variety of dishes if you have white sauce handy. Here is how I prepare my white sauce, which is generally of medium consistency.


2 tbsp butter
2 tbsp All purpose flour / Maida
2 cup Milk

What to do?

Heat a pan. Add butter. As the butter melts. Take it off the heat and add the flour. Mix it well. Once done it will look like bread crumbles. Heat the mixture lightly. Take care that flour doesn’t turn brown. This butter-flour mixture is called roux. It is basically a thickening agent.

To this add milk. Don’t pour it at one shot. You might end up making a lumpy white sauce. The first half cup, add one tbsp after another. Add one tbsp, mix it with the roux using a whisk. Then the next and so on. After the first half cup, add 1/4 cup milk. Keep stirring. Then comes another 1/4 cup milk. Followed by 1/2 cup milk, twice. Boil it till you get the required consistency.

If you want to store the white sauce, transfer the contents into a clean air tight container. Melt a tbsp of butter and pour it on top of the white sauce. This will prevent the top layer of the sauce from hardening. Refrigerate it till required.