https://www.facebook.com/103676178107469/

Authentic recipes from Grandma's dictionary, Bengaluru, KA, India, Bangalore (2025)

28/06/2024

Pavakka Theeyal

Bittergourd - 250gms
Small onion - 300gms
Green chilli - 4Nos
Salt to taste
Tamarind - 1/2 tbsp
Coconut oil - 3tbsp

For Masala
Grated coconut
Red chilli powder - 1 1/2 tsp
Coriander powder - 1tsp
Red Onion - 3

Seasoning
Coconut Oil 2tbsp
Mustard seeds - 1/2 tsp
Red Chilli cut into two - 2
Curry leaves - 5 to 8

Method
1. Clean and cut the bittergourd into pieces one inch in length after removing the pith.
2. Wash the onion, remove the outer skin and cut into thin slices lengthwise.
3. Slit the green chilli into two. Heat the coconut oil in a thin bottomed frying pan, saute the cut vegetables, Onion and chilli in the oil for about eight to ten minutes until they become reddish brown from pan and keep aside.
4. Heat a little more oil in the same frying pan, add the grated coconut, keep stirring until the coconut becomes golden brown.
5. Add the chilli and coriander powder, continue stirring until the whole becomes reddish brown. Remove and allow to cool for two to three minutes. Grind this to a fine paste and keep aside.
6. Cook the sauted vegetables in sufficient water after adding salt. When done add the tamarind paste and continue cooking until the raw smell of tamarind vanishes.
7. Add the finely ground paste and allow to boil. The curry should be neither too watery nor too thick but of medium consistency.
8. The final step in making of theeyal is the seasoning. Heat oil in a frying pan and add to the cooked theeyal. Now the theyal is ready to use.

Note:
this curry remains fresh and tasty up to four or five days if kept in the refrigerator. Theeyal can be made with wide variety of vegetables like Okra, brinjal, drumstick, elephant foot yam, snake gourd.

25/06/2023

Unniyappan

INGREDIENTS

1. ½ Cup Coconut (chopped into small pieces)
2. 1 Cup Jaggery
3. Water - As needed
4. 1 ½ Cups Rice flour
5. ½ Cup Whole wheat flour
6. 2 large Ripe Banana
7. a small pinch Salt
8. a large pinch Baking Soda
9. 1 tsp Cardamom Powder
10. 1 tsp Roasted Sesame Seeds
11. Oil | Ghee - For frying

INSTRUCTIONS

1. First heat a small pan. Optionally add ½ tsp ghee / oil. Roast the chopped coconut pieces until it turns slightly golden brown. Transfer to a plate and let it come to room temperature.
2. To the same pan, add the jaggery along with ½ Cup of water. Heat in medium flame until the jaggery is completely melted. Filter the jaggery syrup through a fine metal mesh strainer and let it come to room temperature.
3. Then, roughly chop / mash the bananas and add it to the mixie. Grind it to a smooth paste.
4. Now, take a heavy bottomed pan and dry roast the rice flour and whole wheat flour for about 1 min until a nice aroma arises. Do not roast until the color changes. Let it come to room temperature.
5. Now, take a large mixing bowl, add the rice flour, wheat flour, jaggery syrup, banana paste, coconut and mix well into a batter. The batter should be in the consistency of a idly batter, add water accordingly. I used about 1 Cup of water. Leave the batter to rest for 20 mins.
6. After 20 mins of resting, add the salt, baking soda, cardamom powder, roasted sesame seeds and mix well until combined.
7. Now heat the paniyaram pan with some oil / ghee in each hole and fill ¾th of the hole with prepared batter. I used 1 Tbsp batter per hole. Cook in low-medium flame until small holes appears on top and the side turns golden brown. Now flip the appam using the spatula or spoon and cook the other side until they are fully done. Check by inserting a toothpick in the center and it should come out clean, with no raw batter sticking to it.
8. Transfer to the serving plate and enjoy hot.

25/09/2022

Mysore Masala Dosa

INGREDIENTS:
Red Chutney/ Kara Chutney:
Oil- 2 teaspoons
Chana Dal- 3 tablespoons
Dry red chillies-6
Garlic-5 cloves
Small onion- 2 or Large onion- 1/2
Salt- to taste
Coconut- 2 tablespoons (optional)

For Potato Masala:
Potatoes-3 large
Onion, chopped- 1 large or 2 small
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand

For Dosa:
Dosa batter- 1 ladle/dosa
Oil/Ghee- 1/2 teaspoon
Red Chutney- 1 tablespoon
Potato masala- 1 scoop

PROCEDURE:
For the Red chutney:
Heat oil in a pan; add the chana dal, dry red chillies, garlic and onion. Roast till the chana dal becomes golden brown.
Allow to cool. Now add the roasted ingredients with salt inside a blender jar with some coconut (if you prefer) and pulse to make a powder. Then add some water and make a fine paste.
For the Potato Masala:
Pressure cook the potatoes till soft for about 3- 4 whistles. Peel and roughly mash them.
Heat oil in a pan; add the mustard seeds and urad dhal.
Once the mustard seeds splutter add the curry leaves and fry for a second.
Now add the chopped onion and green chillies; cook for fifteen seconds.
Add the finely chopped ginger and garlic; saute for fifteen seconds.
Now add the mashed potato and(if you wish you could add grated Carrot or Green peas if you wish for more lively colours and of course nutrition) turmeric powder; also add salt and about a cup of water.
Allow the mixture to boil well and cook till the mixture starts to become mushy and thick.
Cook according to your palatte. Because some like to have pieces of potatoes in the masala, while some like it like in mashed consistency; switch off the gas once it is thick
For the Mysore Masala Dosa:
Heat the dosa tawa; grease with oil and pour a ladle full of batter. Spread with the backside of the ladle to make concentric circles.
Once the top of the dosa cooks add a tablespoon full of red chutney and spread evenly.
Drizzle half a teaspoon of oil /butter/ghee on top of the dosa, once the chutney slightly cooks add a big scoop of the potato masala over the dosa and cook for fifteen seconds. Roll the dosa or fold the dosa as you wish.
Serve with any kind of chutney or sambar.

21/09/2022

Onion samosa recipe

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins

Ingredients
For making Pastry sheets
1 cup wheat flour
1/2 cup maida
salt to taste
1 tbsp oil
Onion stuffing
1/8 cup oil
4 large onions sliced
salt to taste
1/8 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/8 tsp garam masala
1 pinch chaat masala
For making maida paste
2 tbsp maida
water to make it a thick paste

Instructions
For making sheets
Mix in the wheat flour, maida, salt and oil in a bowl. Start kneading it to a smooth soft dough adding water.
close it with a damp cloth and rest it for 30 minutes.
After 30 minutes, work the dough again and cut equal portions of it.
Work each portion to a ball and dust enough to spread it out to a thin elongated disc
Cut a rectangle of it. prepare all the balls to sheets the same way.
For the onion filling
Heat oil and fry the sliced onions with salt until transparent.
Add turmeric, chilli powder, coriander powder, cumin powder, garam masala and chaat masala.
Fry until raw smell leaves. Onion filling is ready.
To stuff the filling onto the sheets
Fold the sheet thrice from one corner to other and vice versa to make it a triangle. Watch the video for better idea.
Fill in the onion masala into it.
Apply maida paste on the corners of the remaining sheet.
fold it gently and secure all the ends by pressing it once.
Deep fry samosas
Prepare all the samosas by filling onion masala.
Heat oil in a kadai and when it is hot, put the samosas in. 3-4 at a time depending upon the kadai size.
Turn sides often and Deep fry until golden brown.
Take it out and serve hot !
Video

TEA KADAI VENGAYA SAMOSA WITH STEP BY STEP PICTURES
FOR THE PASTRY SHEETS
1.In a wide mixing bowl, take Wheat flour, Maida, salt and oil.

tea shop samosa
2.Mix well, add water little at a time and start kneading to a smooth soft dough.

south indian samosa
3. Once its kneaded, cover it up with a clean damp cloth and let it rest for at least 30 minutes to 1 hour.

tamilnadu samosa
4. Take it out and work again for 5 minutes. Roll it and cut it to equal sized portions.

How to make samosa from scratch
5. Flatten each ball to a thin disc. Dust more than enough so that you are able to spread it to a very thin disc as much possible.

tea and samosa
6. cut the disc to a rectangle of approximately 2 inch width.

vengaya samosa
7. Heat the tawa and cook the sheets in simmer until few bubbles are seen.Cook on both sides and take it out. Do not brown it or overcook it. Just heat it up on both sides.

NOTE:
If using readymade maida sheets, You can skip this process. Defrost it by placing the sheets out of the cover in a dry towel for at least 30 minutes – 1 hour before use.

Beach samosa with wheat flour
FOR THE ONION STUFFING
When the oil in a kadai is hot, add the sliced onions into it.

samosa with wheat flour
Add salt and start frying until transparent.

samosa with wheat flour
When the onions turn transparent, add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and chaat masala. Mix well and fry until raw smell leaves.

Note: Need not brown the onions, slight crunch can be retained.

Onion samosa recipe
MAKING MAIDA PASTE FOR THE ONION SAMOSA RECIPE
Meanwhile, In a small bowl, take maida and mix in little water to make it a semi-thick paste. We will be using this as an adhesive for the sheets.

Beach samosa with wheat flour
FOLDING THE PASTRY
Take either the readymade/homemade sheets and start folding it to a triangle thrice.

samosa with wheat flour
Fill in the onion masala and apply the maida paste on the corners of the leftover sheet.

Beach samsa with wheat flour
Fold it gently and press the edges. Prepare all the samosas and keep it ready before you start frying it.

onions samsa
Heat oil and deep fry the samosas until golden brown.

Onion samosa recipe
Crispy crunchy and tasty onion samosas are ready to be served hot with Masala chai/cutting chai.

15/09/2022

Pazham pori

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 10-12/big sized banana
Cuisine: Kerala

INGREDIENTS:
Banana(Ethapazham/ Nenthran Banana), well ripen-1 big
All purpose Flour/ Maida- 3/4 cup
Rice Flour- 1/4 cup
Corn Flour- 1 tablespoon(or) Baking powder- 1 teaspoon
Turmeric powder- 1/4 teaspoon
Sugar- 1 tablespoon
Salt- to taste

PROCEDURE:
In a deep bowl add all purpose flour, rice flour, corn flour, turmeric powder, sugar and salt.
Add water little by little to make a thick batter bajji batter consistency with out any lumps. i.e, the thick batter should be able to drop from the spoon but it should not be watery; set side.
Peel the banana and cut them into two pieces. If you have small size banana no need to cut it into two.
Then cut them lengthwise as 1/4 inch thick long wide strips using a sharp knife.
In a deep pan heat oil and reduce the flame to medium and fry the pazham pori.
Dip the banana pieces into the batter and drop them in hot oil and deep fry till crispy and gets golden colour in some places.

15/09/2022

Medu Vada
3h 20 m 10 ingredients

Produce
1 pinch: Asafoetida
1: Chillies, Green
2 tbsp: Coriander, Leaves
1: Onion or 2-3 shallots, medium

Baking & Spices
1/2 tsp: Peppercorns, Black
1: Salt

Oils & Vinegars
1: Oil

Nuts & Seeds
1 tsp: Cumin seeds

Frozen
5: Curry, Leaves

Other
1 cup: Urad dal (split white lentils)

25/07/2021

Ramaserry Idli

The Ramassery idli is known for its incredibly soft and fluffy texture and great taste. It is said that the unique recipe of the idli was brought to the small hamlet of Ramassery in Palakkad by a family which migrated from Kanjeepuram in Tamil Nadu, in search of jobs.
This acclaimed idli is a bit flatter in shape than the regular idlis available elsewhere. Popular food vlog Veena's Curry World recently posted a video on how to make delicious and super soft Ramassery idlis, quite easily at home. Check out the recipe of homemade Ramassery idli that can be served with coconut chutney, tangy tomato chutney, or sambar.

Ingredients
2½ glasses rice (1½ glasses idli rice and 1 glass raw rice)
½ glass urad dal
1 tsp fenugreek
Salt as required
1 glass water

Preparation
Soak the idli rice, raw rice, urad dal and fenugreek separately for at least 4 hours (The rice and the urad dal should be in the ratio 5:1. However, in this recipe, ½ glass urad dal has been taken for 2 ½ glasses rice)
After 4 hours, wash the soaked fenugreek and urad dal well
Grind them together by adding ¼ glass water. Keep this aside
In the same mixer jar, grind the soaked rice, in three batches, by adding ¾ glass water
The rice need not be finely ground
It must be noted that just a glass of water has been used to prepare the batter
The amount of water added could be altered based on the texture of the rice used
Into the batter, add salt as required (rock salt is better than fine salt)
Mix well
The batter should be kept aside for fermentation for at least 10-12 hours
If you are staying at a cold place, immerse the vessel in some lukewarm water. Change the water at least 3-4 times. Or you could keep the batter in the oven with light on
You could store the batter in room temperature if its summer season
Give the batter a good mix using your fingers or using a wooden spoon
If the batter looks too thick after fermentation, loosen it by adding some water
The consistency of the batter shouldn't be too thick or too loose
Taste for seasoning
To steam the idli, take some water in a deep dish and place a sieve on top of it (You could also use the plate, with holes, that you get while purchasing a pressure cooker)
After the water has boiled well, spread a thin piece of wet cloth over the sieve
When the steam comes through the cloth, pour a ladle of batter on top of it and spread a bit
Close the lid and cook for at least 5 minutes on high flame
Before making the next idli, make sure that there is enough water in the vessel
Wet the cloth again before pouring the batter
The idli should be cooked cautiously
It may lose its texture and turn hard if the idli is overcooked.

25/07/2021

Kanchipuram Idli

Kanchi Idli (it is also called as Kanjeevaram Idli or Kanchipuram Idli) is another version of Idli which is loaded with peppercorns and other spices like Ginger powder(or ginger),cumin seeds and curry leaves which makes the Idli taste unique and delicious. It originated from the town 'Kanchipuram' in Tamilnadu and hence the name. It is also served as the prashad in Varadaraja perumal temple in Kanchi. Definitely do give it a try in case you have not made it earlier.

Ingredients:
2 cups Raw Rice/Idli Rice (or Idli Rava)
1 cup white whole Urad dal
2 tbsp Chana dal or chopped Cashew nuts
1/2 cup fresh thick Curd
a sprig of Curry leaves,roughly chopped
1 tsp dry Ginger powder or 1 tsp chopped fresh Ginger
2 tsp whole Black Pepper corns
2 tsp Cumin seeds
2 tbsp melted hot Ghee
2 tbsp Oil
1/4 tsp Cooking Soda(optional)
Salt to taste

Method:
1. Soak rice and urad dal separately for 3-4 hrs.If you are using Idli rava soak it for just 1 hr before grinding.
2. Wash the urad dal and grind to a fine batter in the wet grinder/mixie and remove it and keep it aside.
3. Now grind the idli rice to a slight coarse batter,the consistency of batter should be like slight rawa textured batter.If you are using idli rawa,squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.Keep the batter thick and do not add much water while grinding.
4. Add this to ground urad dal batter and mix well and add enough salt and let it ferment for 12-14 hrs.
5. Soak chana dal for 2 hrs and drain them and keep them ready.
6. Add beaten curds,cumin seeds,pepper corns,dry ginger powder(or chopped fresh ginger),torn curry leaves and chana dal(or cashew nuts) to the batter and mix well.
Add hot ghee,oil and cooking soda to the batter and mix well.
7. Grease a flat deep container or idli plates (I use thatte idli stand) with ghee or oil and pour batter up to 3/4th of its depth and steam it for 15-20 mins.You can even pour the batter into small cups or tumblers and steam them.This idli takes bit longer to steam compared to regular idlis.If you are using cooker to steam idlis,do not forget to remove the whistle.
8. Leave the plates in the steamer/cooker for 5 mins before you unmold the idli.Run a sharp knife around the edges and try to unmold the idli carefully and cut it it into wedges.

25/07/2021

Kushboo Idli

Ingredients
1 cup = 250ml or 200ml (use same cup to measure all ingredients)
Idli rice / Salem rice / parboiled rice – 2 cups
Urad dal – 1/2 cup
Sago / Javvarisi / sabudana – 1/4 cup ( White big ones, not the crystal nylon variety )
Salt and water – As needed. (Use ice water if using mixie to grind batter)

Method

1. Wash and soak idli rice, sago and urad dal separately in sufficient water.
2. Soak for minimum 4 hours. First grind the urad dal to a smooth, thick paste adding little ice water in a mixie or grinder.
3. Collect the batter in a bowl. Grind rice + sago together adding required ice water.
4. Mix rice batter and urad dal batter with your hand. Ferment over night or 15 hours.
5. The next morning, batter would have raised. Add salt and mix well.
6. Spread wet cotton cloth over idli plate. Pour the batter in each hole.
7. Roll boil water in an idli pot. Place the idli plate and steam for 10 minutes.
8. Remove the idli plate and invert it over another plate. Sprinkle water all over the cloth.
9. Now you can easily remove the cloth. Hot, fluffy, spongy, white Kushboo idli is ready !

27/06/2021

Mini Pepper Idli

Mini Idli’s – 12
Onion – 2 tbsp finely chopped
Capsicum – 2 tbsp finely chopped
Garam Masala Powder – 1/2 tsp
Coriander leaves – 2 tsp finely chopped
Salt – to taste

To Roast And Grind :
Pepper – 1 tsp
Fennel Seeds – 1/2 tsp

To Temper :
Oil – 2 tsp
Garlic – 1/2 tbsp finely chopped
Curry leaves – a small sprig

Method:

1. Pour idli batter into the mini idli mould and steam it for 8-10mins. My mini idli steamer has cloth so I use it which gives more softer idlis.You can just pour it directly into the mould too.
2. Carefully transfer the mini idlis to a plate and let it cool down.Meanwhile dry roast pepper,fennel seeds until nice aroma rises.Then grind it to a semi coarse powder.I used my hand mortar and pestle to get this job perfectly done.Set aside.
3. Heat oil in a pan – add garlic and roast till slightly browned,then add curry leaves let it splutter then add onion and fry till golden brown.Then add capsicum and toss it well, then add masala powder(pepper fennel).
4. Mix well, add garam masala powder required salt and fry it for 3mins.Then add mini idlis,sprinkle little water just to bring everything together and toss it until the idlis are nicely coated.Finally garnish with coriander leaves and switch off.
5. Serve hot

27/06/2021

Plain Idli

how to make idli batter

8h 20m 6 ingredients

2 1/2 cup: Idli rice

1/2 tsp: Non-iodized salt

Liquids
2 3/4 cup: Water

Other
null: 2 tablespoons thick poha (flattened rice)
null: ½ cup urad dal

Method

Make a thick batter of all these ingredients and keep the batter for fermentation. After fermentation start pouring in idli mould. Steam it and remove after it gets cooked. Serve it with chutney or sambar.

26/06/2021

Idli and sambar

Idli and sambar are very healthy and unbelievable food, one of best food which keeps you in good health.
If you have healthy food in an unhealthy way it results to Unhealthy diet.
The main meal you eat in a day is breakfast, The body gets after a big break is breakfast, from this you will be gaining the main energy which you require for the day.
Skipping breakfast will lead to many diseases in your body. Having breakfast is not enough, you should have good food that means the food what your body requires, the food which has protiens in it. The best food in this is Idli and sambar.
We should have Idli and sambar atleast once in a week, which will give you many healthy value, all types of proteins and this food digest very fast.
If you eat Idli, it gives you enough quantity of Amino acid for your body. One idli is 65 kilocalories, ontop it has 2gms of Dietry Fibre, 8gms of Carbohydrate and Vitamin D in plenty, because of which this is a very combined protien food.
Sambar since it contains turmeric, coriender and Asafoetida so the body gets anti oxidental. Having sambar daily will reduce having stomach diseases, not only that Idli is cooked in steam.
It is said by dietitians that steamed cooking is the best process of cooking for good health. It is also told that in steamed process of cooking very less quantity of protein is lost, since idli digest very fast.
Idli and sambar reduces Cholestrol, Sugar, Fat etc.

Authentic recipes from Grandma's dictionary

28/06/2024

25/06/2023

25/09/2022

21/09/2022

15/09/2022

15/09/2022

25/07/2021

25/07/2021

25/07/2021

27/06/2021

27/06/2021

26/06/2021

Address

Website

Alerts

Contact The Practice

Shortcuts

Share

Category