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!!!





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.


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!

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!!



Mavinakai gojju

This amazing dish is made of raw mangoes and widely prepared in the malnad region of Karnataka. The tangy-spicy combination of this dish will leave you yearning for more. This dish is usually prepared with raw mango of dindaga variety. I prepared this dish with the raw mangoes from my in-laws garden. I’m not sure of the variety name right now but will surely get back on that. It certainly was not dindaga. This recipe was taught by my granny dearest.

2 raw mangoes
5-6 green chillies ( I used 15-20 jeerige menasina kai, a small sized chilli which is super hot in taste)
1 tbsp coconut oil
1 tsp mustard seeds
Few curry leaves
A pinch of Asafoetida or hing

Let’s get into action
First cut the mango as shown in the picture below.

You will have 6 pieces, I have 5 as I was super tempted to eat the raw mango with salt and gave in to the temptation.
Heat a pan and place the raw mangoes in it. Add water so the raw mangoes are almost immersed in it.

Close the lid and allow it to cook till soft. After 5-7 min, turn the mangoes and cook for few more mins. Add more water if required.

Once done, transfer the mango pieces into a bowl. Allow it to cool. If there is any water left in the pan, preserve it for later use.

After the mangoes cool, squeeze the mangoes to separate the pulp from the skin. Add in preserved water to help the squeezing process. Now, add salt to taste.

Chop the green chillies finely. If your using jeerige menasinakai, like me, crush them using mortar and pestle.

Take a small pan. Heat coconut oil. Add the mustard seeds. Once they crackle, add the green chillies and fry till they turn light brown. Then, add curry leaves and hing. Fry for a few seconds.

Take it off the heat and transfer the contents to the mango pulp.

Mix it well and it is done!!
Enjoy this gojju with rice and a little coconut oil. I’m sure you can’t stop at one serving!


Warm wishes for a very Happy Ugadi to you.


I made a sumptuous lunch on the occasion of Ugadi. Here is all that I made…


And of course


I’m going to share the recipe of all these dishes, starting with Bele Holige.

1.5 cup Maida
1.5 cup Chiroti Rawa ( super fine sooji rawa)
A pinch of salt
1/4 tsp turmeric powder
Lots of oil

Rice flour for dusting

For the filling
2 cups Toor dal
1/2 cup grated coconut
2 cups tightly filled powdered jaggery
A pinch of cardamom powder

And a baking sheet

Now begins the process…
The process consists of three steps –
1. Preparing the outer covering, called kanka
2. Preparing the filling, hoorna
3. Getting the kanka and hoorna together

Let’s begin with kanka. In a mixing bowl, take the maida, rawa, turmeric powder and salt.

Make a dough of chapatti consistency by adding water.

Once the dough is ready, add water so that the dough is soaked in it. Keep the dough soaked in water for 2-3 hours.


After 2-3 hours, pour out the water. Knead the dough well. Say for about 5 mins. Then add 1/2 cup of oil and knead it again.

The dough will absorb all the oil. Again add about 1/4 cup of oil and keep kneading till the oil is completely absorbed. Then soak the dough in oil.

Keep it covered till used. Now Mr. kanka is ready!

Next, Hoorna. Wash the toor dal and pressure cook it with sufficient water. Dal should not be overcooked. After pressure cooking if you have excess of water left, put the dal through colander and save the water for rasam. My dal cooked just right. No excess water.

In a mixer jar, add coconut and grind it into powder. Now, add in the jaggery and grind it again. To this add the dal and grind again to get smooooth paste.

Heat a heavy bottomed pan and the dal paste. Keep stirring until it leaves the sides of the pan and becomes like halwa. Let it cool.
Once cooled, make small balls with the hoorna. Step 2 complete!

Finale. Take small-sized kanka. Spread it across your left palm using your right hand. Place the hoorna in the middle.

I could not take a pic of the next step so will try to explain with words. Right now, your left hand it below and your right hand is above it holding the hoorna, just invert it. Your right hand is below holding the hoorna and your left hand above it. Slowly move the kanka with your right thumb so that it forms a covering over the hoorna. Using your left hand try to cover the maximum part of the hoorna by smoothing the kanka. Now invert it back and cover the remaining part of hoorna with the kanka. So now the kanka is completely covering the hoorna and looks like this. And yes, a picture speaks a thousand words!!

Take the baking sheet. Sprinkle the rice flour on it. Dust the kanka-covered hoorna with the rice flour and place it on the baking sheet. With help of a rolling pin, roll it into a thin chappati.

Remove the chappati from the baking sheet and place it on the heated tawa. Heat it on the tawa so that each side gets a light brown color. Repeat for the remaining kanka and hoorna.

Serve the holige with ghee or hot milk. And…. Enjoy!

Banana halwa

One person I know, who makes the  yummiest banana halwa is my sister-in-law’s mom. Every time she gets it perfect! This halwa happens to be one of my favorites.
This halwa needs special variety of banana which is grown mainly in Kerala called the Nendra banana. There were a few at home which was going from ripe to over ripe. So I thought to try this halwa. After all, all it needs is just 3 ingredients – banana, sugar and ghee. Even if I mess it up, the combination is anyway gonna taste good. So I decided to give it a try. The results, I must say, was certainly not disappointing!! 🙂

8 ripe nendra banana
1 1/2 cup sugar
2-3 tbsp ghee
And loads of patience

And then…
Peel the banana and mash it. I made a paste of the banana using the blender.

Take a thick-bottomed, non-stick kadai and place it on the stove. Add the mashed banana. Keep it on low flame.

After 2-3 mins, add the sugar and keep stirring.

After the color of banana changes slightly, add the ghee.

Continue with the stirring. After about 15 mins, it looks like this –

This dish is one needy fellow, needs your constant attention. So you sure can’t leave the dish alone and you certainly cannot stop stirring. You can take a break of 2 seconds. That’s all.
Slowly, the banana mash will leave the sides. Keep the stirring going.

The banana mash will form a single lump. Now…. You can stop stirring. Take it off the heat.

Quickly, grease a plate and spread the halwa on it.

Let it cool. Cut into pieces and enjoy! If you can’t wait for it to cool, just scrape some remains from the kadai and enjoy! That’s exactly what my daughter and I did. 😉