Festival · Snacks · Uncategorized

Thattai (Nuppitu)

This is a savory snack i had prepared for Diwali but hardly had time to post this. his is something similar to nuppitu which you will find in any churmuri stall in Mysore. This was my 1st attempt at making them and loved the way they came out, and when bloggers post step to step pics it becomes much more simpler to understand a recipe. I suck at step by step pics and hardly can take clicks of the whole process.


Reicpe Source  Sharmis Passion

Makes 30 No’s 


Rice Flour 2 cups

Urad dal Flour 1/8 cup

Dalia/Roasted gram dal 1/2 cup

chana dal 1 tbsp

Butter 1 1/2 tbsp

Curry leaves 10 no’s

salt to taste

Sesame seeds 1 tbsp

R.chilli powder 1 tsp


oil to deep fry


Prepare urad dal flour

Take 1/2 cup urad dal and dry roast them till slightly brown in color.

when cooled grind to a smooth and fine powder.

Seive and use as required.

Soak chana dal for 15 mins.

Dry roast rice flour for a min and keep aside

Dry roast dalia and when cooled grind to a fine powder

In a bowl mix all the ingredients from rice flour to R.chilli and mix nicely.

Add enough water to make a smooth and soft dough..It should not be very sticky so be careful while adding water.

Take 2 plastic sheets and grease both of them.

Take a big ball sized of the dough and roll it between 2 sheets. roll it thinly and prick all over.

Cut rounds using a round cutter or else a lid of a bottle will also do.

Heat oil in a pan for frying and drop the thattai’s in hot oil and fry them on a medium flame till brown in color.

Let cool and store in a jar.


Adding some halved roasted and soaked peanuts will also be a good addition.

Breakfast · Leftovers · Rice

Lemon Rice

Rice is a staple food in mysore locally and you will find nth number of dishes with it. As it is cooked mostly everyday leftovers is always there and with different temperings and different masala, you can dish up rice in a completely new avatar.

Lemon rice is a very simple dish which taste awesome with a minimum use of ingredients…….this dish comes into hubby’s fav list and is a quick fix solution for leftover rice.

Lemon Rice


2 cups cooked rice

1 tbsp oil

1 tbsp groundnuts

1/2 tbsp chana dal

1/2 tbsp urad dal

1 tsp rai

2 green chillies

5 curry leaves

1/4 tsp haldi

Juice of 1 lemon

salt to taste

coriander leaves


Heat oil in a pan, add groundnuts, chana dal and urad dal, when they turn slightly brown in color add rai, chillies and curry leaves.

Take it off the pan and add juice of 1 lemon and mix.

Add cooked rice and salt to taste and give a mix nicely.i

Keep it on heat again and keep mixing lightly for a min till the rice is hot

Garnish with coriander leaves.


 If you are preparing rice for this, dont make the rice mushy, each grains have to be separate.

U can follow the tempering method till the addition of lemon juice and add it hot rice and then mix when the the rice is cooled.

Usually lemon is added after adding rice but i like to add the juice to hot oil and then proceed.

Enjoy Cooking!

Breakfast · Jain · Leftovers · Rice

Rice Pancakes

Breakfast and Dinners are the most thought about dish for me, i have to keep racking my brain to bring something different to the table every day. Lunch is not a problem coz i usally prepare a full meal of roti-Subzi-rice & dal or curds.

So i am always on a lookout for new quick easy and  light recipes. Once while searching for Jain recipes for my neighbor i saw these pancake recipe and made a note to myself to prepare this. It is a very simple and a easy preparation and a great way to use up leftover rice.

Rice Pancakes


Cooked Rice 2 cups

Gram Flour 1/2 cups

Wholewheat flour 1 cup

3 cups slightly sour buttermilk

1/4 tsp haldi

2 g.chillies finely chopped

Coriander leaves


1 tsp sugar



Mix rice and curds and mash the rice slightly with a laddle. Add both the flours, haldi, g.chillies, coriander leaves, salt and sugar and mix nicely.

Rest the batter for 10-15 mins. The batter is quiet thick,like a bit thicker than the dosa batter. Add little water if required.

Heat a dosa pan and spread a small laddle of the batter to prepare a small pancake.

I usually prepare 2 pancakes at a time.

Spread some oil on the corners and cook on one side on a medium flame.

Flip over and cook the other side as well.

Serve hot with coconut chutney or mint chutney.

capsicum · Events · Rice · Vegetables

Capsicum Rice

This is my 2rd week of Blog Hopping, the event started by Radhika of Tickling Palates and it has been fun. This week i am Hopping on to Mom’s Corner and as soon as i saw the post of capsicum rice i was decided on preparing that as i love capsicum. Do hop over her blog as well.

The capsicum rice turned out be very nice and loved the freshly ground masala. I followed the same recipe with only an addition of amchur powder.

Capsicum Rice


Cooked rice – 1 Cup

Capsicum – 2 Small cubed

Masala powder – 2 tbsp

Onion 1 Medium chopped

Coriander Leaves

Curry Leaves

Salt to taste

Amchur Powder 1 Tsp ( My Addition)

Oil 2 tbsp

Masala Powder

Urad Dal – 1 tsp

Channa Dal – 2 Tbsp

Cumin Seeds – 1 tsp

Red Chilies – 7

Black Pepper – 1 tsp

Asafoetida – a pinch


1. Dry Roast all the ingredients under masala powder on a slow flame till the dals get a light brown color. When cooled grind to a fine powder.

3. Heat Oil in a pan, add curry leaves chopped onions and saute for a min and add capsicum. Let saute for a minute or 2 on a medium flame. The capsicum shouldn’t lose its crunchiness.

4. Add 2 tbsp of the masala powder salt and coriander leaves,  give a nice mix

5. Add rice and amchoor powder and mix nicely.

Serve hot with plain curds or raita.

This is off to Blog Hop Wednesday and do check out entries by other Blog Hoppers

Indian Cuisine · Rice

Tamarind Rice/Puliogre

In south rice is a staple ingredient so you will find many rice dishes from pulao to rice sambhar, lemon rice vaangi bhaath puliogre etc. My favorite is puliogre from all the rice dishes i have tasted. The tangy taste of it is very tickling on the pallet and i just love it. To prepare this they are many ready mix packs also available in the market both in the powder form or in the gojju or paste form here. But i usually prepare the tamarind gojju at home and store it for in the fridge.

Tamarind Rice/Puliogre


For Gojju

Tamarind 150 gms

Peanuts 1/4 cup

Mustard Seeds 1 tbsp

Red Chillies 3


Jaggery 1 tbsp

Sesame Seeds (Til) 1/4 cup

Curry Leaves 2 sprigs

Oil 1/4 cup + more

To be ground to a masala

Chana Dal 2 tbsp

Urad Dal 1 Tbsp

Methi 1 tsp

Dry R.chillies 12

Hing 1/4 tsp

Curry leaves 1 sprig

Oil 1 tbsp

To prepare Puliogre

Cooked Rice 1 Bowl

Oil 1 tbsp

Chana dal tsp

curry leaves 5

Haldi 1/2 tsp

prepared puliogre gojju 3-4 tbsp


1. Heat 1 tbsp oil and add all the masala ingredients and roast them for 2-3 mins on a slow flame till the dals are lightly browned and u get a nice aroma from it. When cooled grind it to a fine powder.

2. Soak Tamarind in warm water for for 1/2 hour and extract the pulp. I got 3/4 cup pulp from this.

3. Soak peanuts in water for 10 mins and drain all the water.

4. Dry roast sesame seeds till a very light brown and pound it in a pestle. U can do it in a mixie as well but pulse it for some seconds as u dont want a fine powder.

5. Heat 1/4 cup oil in a thick bottomed kadai,add mustard seeds, curry leaves, Red Chillies and peanuts. Fry the peanuts till they are lightly browned.

6.Add the tamarind pulp and cook for 5 mins stirring continuously.

7. Add salt, pounded til, jaggery and the the masala powder and mix nicely and cook again for 10 mins till the raw smell of the tamarind goes away.

8. I usually add a extra 2 tbsp of oil at this stage and cook again.

9. Keep on stirring continuously and cook till the oil comes on top. and the paste has become quiet thick.

10. This whole process of cooking takes close to 25-30 mins.

11. When cooled store it in a clean bottle and use it to prepare the puliogre.

12 Heat oil in a pan , add chana dal and curry leaves. Then add haldi and take it off the fame. Add the Gojju and mix nicely. Add the cooked rice and mix nicely. You can increase the amount of gojju depending on how tangy you want the rice to be.


The quatity of jaggery depends on how tangy you want the gojju to be, i usually add a very little qty coz i like the tangy taste of it.

The colour of the gojju is very light , it depends on the color of the tamarind you use. This time the tamarind i had was very light brown in color.

This recipe was shared by a neighbor many years ago and have been following the same method.

What i like is spread the gojju on a roti , roll it and have it, it taste very good. Half of the qty is usually finished in this way.