Recent Recipes

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Kurlaritha Churmuri

Comments (0) | Tuesday, May 11, 2010

To make you need

- 2 cups Kurlari/kadlepuri
- 1/2 cup fresh grated carrot
- 1/2 cup chopped red onions
- 1/4 cup chopped cilantro
- 1/2 cup roasted peanuts
- 1tsp lime juice

To season: 1tbsp oil, a pinch of hing, a sprig of curry leaves, 1/2tsp red chilly flakes or chopped green chillies Chickpea Powder

To make:

In a kadai, prepare the seasoning by heating oil and adding all the 'To Season' ingredients in the seasoning. Now add the grated carrot,roasted peanuts and mix well. Add lime juice and switch off the stove and let it cool. Mix the chopped onion.
To make churmuri: Mix kadlepuri with this masala and serve immediately.
To make churmuri chat: Take 3-4 small puris (Masala puri), add a tsp of the carrot mixture and serve..

Recipe By

Nayana Balakrishna

Now In New york

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Comments (0) | Wednesday, May 5, 2010


- 250 gms. paneer (cottge cheese)

- 3 tbsp. ghee or butter

- 1 onion chopped into strips

- 1/2" piece ginger chopped fine

- 2 green chillies chopped fine

- 4 tomatoes chopped fine

- 2 cardamoms crushed

- 1/4 cup beaten curd

- 1/2 tsp. red chilli powder

- 1/2 tsp. garam masala

- salt to taste

- 1/2 cup milk

- 2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer

1 tbsp. chopped coriander


Chop the paneer into 2" fingers. Heat 3 tbsp of ghee or butter, add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, Covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.

Makes for: 6

Shelf life: best fresh.

Recipe By: PREM AMIN

Udupi / Udyavara

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Comments (0) |


- 1 cup yellow gram (chana) dal

- 1/2 cup onion finely chopped

- 1/2 cup coriander finely chopped

- 1/2 cup dill leaves finely chopped

- 3-4 green chillies finely chopped

- 1/2 tsp. cumin seeds

- Oil to deep fry


Wash and soak dal for 3-4 hours. Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Deep fry it carefully. Fry both the side till it becomes golden brown. Serve hot with green chutney, tamarind chutney, or ketchup

Making time: 20 minutes (excluding soaking time)

Makes: 15 vadas (approx.)

Shelflife: Best fresh

Recipe By: PREM AMIN

Udupi / Udyavara

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Comments (0) |


- 250 gms. raw firm mango

- 250 gms. pears.

- 500 gms. sugar

- 2 tsp. salt

- 1 tsp. red chilli powder

- 1 tsp. garam masala

- 1 tbsp. marshmelon (kharbooja) seeds.

- 1 tbsp. raisins.

- 2 cloves powdered

- 8 each almonds and cashews chopped finely.


Peel and smash the pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the smashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala.Cool a bit and transfer to clean airtight jar.

Making time: 1 hour

Shelf life: 1 month

Makes 1.5 kgs. chutney.

Recipe By: PREM AMIN

Udupi / Udyavara

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Comments (0) | Tuesday, May 4, 2010


- 1 cup Bengal gram
- 1 cup black gram
- 1 cup toor dal
(all these 3 things soaked in water for 1 hour)
- Chilli-2 or 3
- Dry coconut
- 1 cup pudina leaves
- Salt
- 1 cup Oil


Take the soaked items and chili in the mixi and grind it. Remove the mixture from the mixi, add two spoons of salt, dry coconut, pudina leaves and mix it well with hand. Heat oil in a pan(kadai), roughly make small fritters and deep fry in oil till it becomes golden brown. Drain out excess oil. Serve the pakoda with coriander chutney or tomato ketchup.

Recipe By:
Vidya KS

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Comments (1) | Monday, May 3, 2010


- 25gram bellulii,
- 25 gram shunti
- 250 gram tomato
- 50 gram kaju(beeja)

unden bethe bethe paste malpodu(kadeyodu)

250 gram kori boan less thundu half boil
malpodu(tandoorid boil malthundla apundu)


Elya banaled vonthe yenne pad-d bevure divodu ,bokka paste maldina ,bollulli,shunti,tomoto pad-d fry mald apaga avv enne budpundu apaga paste maldina kaju padle,bokka arda tea spoon jeerge powder,sambrada powder,chilly powder,arda tea spoon garam masala powder,uppu ruchikk thakka,boilled maldina chicken pad-d mix mald 1min beaipavodu,

Butter chicken ready

Recipe By.

Pracheth Shetty

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Comments (0) | Friday, April 30, 2010


- 1 medium. cauliflower clean and broken into big florettes.

- 1 small bunch spring onoin finely chopped

- 2 tsp. ginger finely chopped

- 1 tsp. garlic finely chopped

- 1/4 cup plain flour

- 3 tbsp. cornflour

- 1/4 tsp. red chilli powder

- 2 red chillies, dry

- 3 tbsp. oil

- 1 1/2 cups water

- 1 tbsp. milk


- Boil the florettes (cauliflower) for 3-4 minutes in plenty of water, to which add a tbsp. of milk

- Drain and pat dry on a clean cloth.

- Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

- Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

- In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

- Add the salt and spring onions.

- Stir fry for a minute. Add 1 1/2 cups water and bring it to boil.

- Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

- Gradually add to the gravy and stir continuously till it resumes boiling.

- Boil till the gravy becomes transparent. Add florettes and soya sauce.

- Boil for two more minutes and remove, serve hot with noodles or rice.

Recipe By: PREM AMIN





- 4 cup cauliflower - separated into small florets
- 2 tsp ginger - minced
(add more if you like ginger flavor)
- 1 tbsp garlic - minced
- 3 tbsp maida (all-purpose flour)
- 2 tsp corn flour
- 1 tsp red chilli powder
- 1/2 tsp white pepper powder
- 2 tsp salt
- 1 tsp soy sauce
- 1/2 tsp vinegar

For Saute
- 1 red onion - diced
- 1 green bell pepper - diced
- 2 green chillies - slitted and cut in halves
- 1 tsp ginger garlic paste
- 3 tbsp green spring onions - finely chopped
- 1 tbsp soy sauce
- 2 tbsp chili-garlic sauce
- 3 tbsp tomato ketchup
- 2 tsp salt (or to taste)
- 3 tbsp oil (for saute)
- 2 cups oil (for frying)


- Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the
water completely and pat dry with a kitchen towel.

- Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic,
vinegar, soy sauce, and ajinomoto in a bowl.

- Make a thick paste and add cauliflower and toss in to coat it with the paste.

- Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper
towel. Keep this aside.

- Now heat 3 tbsp oil in a wide saucepan on high flame.

- Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins

- Once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato
ketchup, chili garlic sauce and salt. Toss everything and mix well for few minutes until
the masala becomes dry.

- Finally add the green onions and lower the heat to low flame. Keep stirring for another
couple mins, then set aside.

- Garnish with chopped coriander leaves



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