Recent Recipes

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Do you have any recipes?Then please mail us your recipe to wtnadipil@gmail.com.
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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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Comments (1) |

PATHRODE Ingredients

  1. - Urpel Ari
  2. - Puli (tamrind)
  3. - Kempu Munchi (Red Chilli)
  4. - Thevuda Ere (Arvi/colocaesia)
  5. - Sambar Powder
  6. - Uppu (salt)
  7. - Tharayi (Coconut)
  8. - Neerulli (Onion)

PATHRODE Malpuna Vidhana

  1. - Surutt urpel ari 4-5 gante neerd nenepodu
  2. - bokka arin onthe puli, 2 kempu munchi, ruchik thakka uppu pad-d kadeyodu
  3. - thevda iren elya thundu malthudu bandog mix malpodu
  4. - bandonu onji elya banaleg pad-d becha malpodu
  5. - bandonu pundi malthd thondorid beipavodu
  6. - arda gadi tharai,1 neerulli, 4 kempu munchi,1teaspoon sambara,onthe jeerege,ottige kaded,arepunu ,onji topd sari kodipavodu,kodipanaga 1 neerulli thundu malth padodu
  7. - beipaina pundin thundu malthd kodipaina arepud mix malpodu,arda gante chawli avare deevodu

There are Different way of doing pathrode, this is one do try.

(Nayana undu ereg spl aad barethni)

Recipe By: pracheth shetty

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Comments (0) | Sunday, April 25, 2010

Pundi malpuna vidana

surutt urpel ari 5-6 gante neerd neneth deevodu

nenethina arin kadeyodu jasti sanna avare balli kasa kasa upodu,kadenaga uppu padodu

bokka kadeina bandonu onthe tharai pad-d banaled becha malpodu

beipaina bandonu .nank bodithina sizd unde malth onaji thondorid pad-d 20 min beipavodu.

Cheepe Pundi
This is also called modaka in some place .We genarally prepare it during chowthi also..Well for me i prepare it whenever i crave for it.

Other than the comman cooked rice mixture we require following also:
1/2 cup -coconut grates
3 tbsp - jaggery/ sugar[ i have used jaggery]
1/4 tsp - cardammom powder

-Mix all the ingredients together
-MAke a small ball out of teh rice mixture .
-Then press and flatten it andthen stuff the coconut jaggery stuffing to it about a spoon full and then cover the edges just like what we do for parata and make a ball again
-Steam cook again in the same way as pundi for 10-15 mins.
-Enjoy when hot or cooled properly any time they taste supperb.

Recipe By:
Place: muchure

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Comments (0) |

egg - 4
gram flour - 1 1/4 cup
rice flour- 1 cup
red chilli powder - 1 tsp
salt - as per taste
pepper - 1/4 tsp
red food colour - 3 pinch

First boil the eggs and let it cool. Then remove the shell from the eggs.
Cut the eggs length wise in to four pieces. Sprinkle 1/4 tsp
chilli powder, pepper and a little salt over the eggs. Keep them aside.
Make batter with gram four, rice flour, chilli powder, red food colour, salt and pepper.
Heat oil to deep fry. Dip the egg pieces one by one in to the batter, and fry in hot oil on medium and low till crisp and light brown.
Drain it on kitchen paper. Serve hot.

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Comments (2) |

Recipe :
Ingredients( For 3 medium sized mackerrels)

1. 7 long red chillies
2. 1 big onion
3. 2-3 flakes garlic
4. lemon sized tamarind.
5. Turmeric Powder
6. Salt as per taste
7. Cumin seeds - half spoon
8. Pepper - half spoon
9. Green chillies -2
10. small piece ginger
11. Half chopped onion for seasoning.


1) Clean the fish and make 3 pieces of each fish and keep aside.
2) Grind first 8 items to fine paste , let the masala be thick .
3) Heat oil in a pan add few mustard seeds when it clutters add chopped onion, ginger and green chillies , fry for a minute.
4) Now Add the masala to it and 1 cup of water and boil it for 2 minutes .
5) Now add the fish to the gravy and let it cook for 5 minutes.
Serve hot with Boiled(Brown) Rice.

Recipe by:

NAME;Hemalatha .B. Medon

Pleace ; Navi mumbai

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Comments (0) | Saturday, April 24, 2010


  • 1 cup Maida
  • 1 1/2 cups Sour Curds (Yoghurt)
  • 6 to 7 Green Chillies – Chopped small
  • Chopped Coriander Leaves – a small bunch
  • Salt – to taste
  • Cooking Soda (Soda Bicarb) – a pinch
  • Oil for deep frying


  1. Mix Maida, Sour Curds, Green Chillies, Coriander leaves and salt in a bowl.
  2. Store this overnight or in the morning, for about 8 to 10 hours. This will help the flour ferment into a thick gravy.
  3. The next day, or in the evening, make medium sized balls and fry in oil in a deep pan.
  4. Serve hot with tomato ketchup and tea.

Note: If the flour gravy is too thick – add sour curds. If it is thin, add maida as required.

Recipe by:



Thank you

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Comments (1) |

Manpuna vidaana
1)surutt urpel ari 5-6 gante neerd neneth deevodu

2)nenethina arin sanna kadeyodu,ruchikk thakka uppu padodu

3)bokka kadeina bandonu onthe tharai pad-d banaled becha malpodu

4)becha bandonu onthe malla size pundi malthd thondorid deed beipavodu

5]beipaina pundin semeda manett pad- othodu,(becha ,becha pundi othunda seme laik barpund)
semedadye ready

semedadye perdottige thinyare laik aapund

Per malpuna vidaana

1 tharai pered aith per deppodu,bokka bella,oanthe elakki,parnd, pad-d perg mix malpodo

Recipe by:
Name:Pracheth shetty
Place: muchure

Thank you Prachet.

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kukkuda Uppad (Mango Pickle)

Comments (0) | Friday, April 23, 2010


675gms / 11/2 lb. Green Aam (Mangoes)
575gms/11/4lb Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp red chili powder

How to make mango pickle (kukkuda uppad)?

* Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
* Add sugar and salt and mix well in a large bowl.
* Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
* Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
* Shake the jar at least once a day.

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Chicken sukka

Comments (2) |

Ingredients :
Chicken - 1.5 kg
coconut shredded- 1.5 cup
red chilli powder-3 Tsp
corianderpowder-2.5 Tsp
turmeric powder-0.5 Tsp
Cumin seeds-1 Tbsp
Garlic chopped-1 Tbsp
Onion -1
mustard seeds-1 TSp
fenugreek seeds-1/2 Tsp
curryleaves-1 string
Oil- 2 Tbsp

Cooking Instructions :
Clean the chicken . Mix it with chilli powder, coriander powder , turmeric powder nad salt and heat it in a pan.When the chicken is half done put garlic chopped,cumin seeds,3/4 cup of coconut shredded and continue heating.
In the mean time fry the remmaining coconut powder in a nonstick pan till golden brown.When chicken is done, take a kadai.Heat some oil.Put mustard seeds ,fenugreek seeds and curry leaves.After spluttering add chopped onion.Fry till golden brown.
Put the onion mixture and fried coocnut over the prepared chicken..
Ur chicken with coconut is ready.

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Kori Rotti (Chicken Rotti)

Comments (2) |

Kori Rotti (Chicken Rotti)

Ingredients :

* 1 chicken (about 1 kg. In weight), cleaned and cut

* 1½ coconuts for milk

* ½ small coconut, grated

* 15-20 red chillies

* 2 level tbsp. Coriander seeds

* 1 level tsp. Jeeraseeds

* peppercorns – 6

* Ghee for frying

* ½ onion, chopped

* ¼ tsp. Turmeric powder

* 10 flakes garlic

* 1 onion chopped

* 1 tbsp. Butter

* Salt to taste

* Juice of 1 lemon

* Seasoning

* 2 tsp. Ghee

* 1 onion chopped

* ½ tsp. Garam masala (elaichi, dalchini, lavang)

Cooking Instructions :

1. Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk.

2. oast ½ grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee. Fry the ½ chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine.

3. Remove the masala, wash the stone with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.

4. Keep 2 tsp. Ghee in a flat vessel on the fire. Add chopped onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire. Serve with Roti, Idli, Neer Dosa, apam or Dosa Rice.

5. Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store, in any big city of India or abroad. Roti is a traditional dish of the Bunts served at every wedding and party. It should be soaked in curry and eaten.

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