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!

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!

Gobi Pakoda

I will share with you recipe of this tasty fritters.
Pakoda can be prepared with most vegetables. Gobi pakoda is more famous in the northern part of India than the south. This maybe because cauliflower or Gobi is mostly grown in the northern states and is available in abundance. It is only off late that I started my love affair with this veggie… And I must say it is going strong.
Anyway, here comes the recipe :

1 medium sized cauliflower, cut into florets
1/2 cup besan or gram flour
1/2 cup rice flour
1 tbsp cornflour
1/2 tsp garam masala
1/2 tsp red chilli powder ( If you want more heat, feel free to increase the quantity)
1 tsp ginger paste
A pinch of cooking soda
Salt to taste
1 tbsp oil
Oil for frying

What next?
Boil 5-6 cups of water. Add a little salt. Add the cauliflower florets to this. Boil for not more than 4-5 mins. Remove from heat and drain the hot water. Run through cold water. Make sure the cauliflower is not very soft.


In a mixing bowl, take the besan, rice flour, corn flour. Also, red chilli powder, garam masala, ginger paste, soda, salt.
Heat a tbsp of oil. Add it to the bowl.


Add water little by little to make a batter for thin consistency.


Heat the oil for frying. Add in the florets to the batter. Dip them in the batter and fry it in the heated oil. Fry till it turns golden brown.


Sprinkle chaat powder liberally over the pakodas. Your Gobi pakoda is ready! Enjoy it with pudina chutney or tomato sauce.


Hesarubele masala

This is a perfect evening snack on a lazy day. You can fix it in no time.
This is basically a street food. Any junk food prepared at home is far better than eating it on the street. As always this dish also has been tweaked to suit my taste buds. So, Here it is… the Hesarubele Masala.


1 medium sized Onion, finely chopped
1 medium sized Tomato, finely chopped
2 small sized Carrots, grated
1 green chilli, finely chopped
About 2 tbsp of chopped coriander leaves
1/2 tsp of lemon juice
100gm Moong dal (fried and salted)
100 gm Aloo Bhujiya (Spicy version)
Salt to taste

And then…

Arrange all the required ingredients.


Keep the fried moong dal and bhujiya handy. I used Haldiram’s Moong dal and Bhujiya. The choice of brand is completely yours.


Mix all the ingredients except Bhujiya, Moong dal and coriander leaves in a mixing bowl.


Just before serving add in the moong dal and coriander leaves, mix well, top it with some bhujiya and serve.Simple! Isn’t it? Now sit back and enjoy!!



Raja Special – healthy style

Raja special is a peanut snack famous in Mysore and Bangalore. This dish was prepared at the Sports Club and was liked by the Raja, hence the name Raja Special. I found this information in here.

There are many versions of this dish. One using roasted peanuts, another using masala peanuts or congress kadalebeeja. My health conscious aunt-cousin duo have come up with this healthy version. Here s what they do…


1 cup groundnuts/peanuts

2 green chillies, finely chopped ( This is going to make it very spicy, if you want it less spicy use just one)

2 tbsp corriander leaves, finely chopped

1 onion, finely chopped

2 tomatoes, finely chopped

1/2 tsp mustard seeds

a pinch of hing

juice of 1/2 lemon

1/2 tsp of oil

What to do with all this?!?

Soak the peanuts in water for 2-3 hours.

Pressure cook the peanuts with little salt till they are soft. After it is cooked separate it from the excess water using a colander.

In a small pan, heat oil and mustard seeds. Once the seeds crackle, add chopped green chillies. Fry it for a min and take it off heat.

In a bowl, place the chopped onion and tomatoes.

To this add the fried green chillies. Then, squeeze the lemon juice.

Add the coriander leaves.

Finally add the cooked peanuts and toss it well.

Here is it, a tasty snack which can be enjoyed with a hot cup of tea!