Monthly Archives: January 2017


Here is a sweet /dessert recipe usually made during Makara sankranti /pongal Festival…This sweet is made using rice, lentils ,coconut and jaggery which gives a beautiful taste to the dish .Nutmeg powder and cardamoms gives beautiful flavour to the dish….

An Easy and quick method to make this is using cooker…You can also make this in a heavy bottom pan but the cooking process takes more time..:)

Recipe is very simple,its below please check and enjoy making it and eating it with your dear and near ones..

Happy Cooking ☺


•4 tblsp rice (washed)

•4 tblsp split Greengram/moongdal(washed)

•1_3/4 cup jaggery(i used 3/4 cup)

•1 cup milk

•1 cup water

•a pich nutmeg powder

•3 cloves

•1/2 cup fresh or dry coconut gratings

•1/2 tsp elachi /cardamom powder

•1/4 cup ghee + 1 tblsp extra

•few cashewnuts

•few raisins


▪Heat cooker pan add a tblsp ghee,add cashews till golden then add raisins and toss a second and transfer this to a bowl

▪In the same cooker pan heat add 2 tblsp ghee,add moongdal and rice fry well for 5 minutes

▪Now add milk and water mix well

▪Add nutmeg powder,cloves and give a boil,close lid and take 3 whistles or cook till 80% without taking whistle

▪Add Jaggery,coconut,cardamom powder and give a good mix and cook till jaggery dissolves

▪Now add remaining ghee,fried cashewnuts and Raisins , mix well and enjoy!


*The same recipe can be used for Chanadal pongal/kichidi…Use split chickpeas ( split bengalgram/chanadal ) instead of moongdal..

*Broken wheat can be used instead of rice

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Posted by on January 13, 2017 in DEESERTS OR SWEETS, Uncategorized



​Shengache Ubbati…..Groundnut Obbatt/Puranpoli/Holige known by different names but the recipe and method is same…..It can be also said in english terms as Sweet Indian flat bread using peanuts :mrgreen:..

Makara Sankranti is tomorrow, so i am sharing this easy and quick recipe of Puranpoli,so that all can enjoy it making and eating for the festival….💐💐💐Happy Makara Sankranti in advance to all ,Have a fantastic prosperous year ahead..💐💐💐

 Many verities of puranpoli can be made some of them are made with Bengalgramdal,coconut,dates,Til,carrot,…and manymore…

Its most popular sweet ,Its common in hindu weddings, most of the Festivals,birthdays…..Its popularly and proudly said as holige utta in karnataka state :)…

Warm puranpoli , drizzled with warm ghee is a Fantastic way of eating it…but those who want to avoid ghee then no problem….

Lets see how to make this easy recipe…

Recipe :


•1 cup all purpose flour /maida

•2 tblsp chiroti rawa(very fine rawa,its optional)

• 2 tsp oil  + 1 tblsp for outer covering

•salt a pich

•a generous pich of turmeric

•water to knead a soft dough


•1cup groundnut/Peanuts

•1cup jaggery (i used little less)

•1/4 tsp Cardamom powder

•a pinch salt

•1/4 glass water or little less to melt jaggery
▪Make a soft dough using maida, chiroti rawa, oil, salt, turmeric and water and rest for 30 min by applying  oil on the dough (cover properly)..(can rest for more then 2 hrs also )

▪Dry fry  groundnut till brown spots appear

▪peel its skin grind this to powder(peeling skin is optional,but the skin of peanuts will easily goes off when fried)

▪Heat a kadai add jaggery , water to melt jaggery (at this stage you can stain if necessary to remove impurities if any), 

▪When jaggery  melts comepletly this is known as jaggery syrup(jaggery syrup is perfect consistency dont over heat this) add groundnut powder,elachi powder mix to thick mixture  and keep aside for awhile to cool, form even sized balls and keep aside..

▪Now from maida dough make even sized balls (little smaller then the filling) and roll to puri size , place the filling and cover properly and flatten this with hands to small puri then roll to chapatis using rolling pin (grease rolling pin with oil)..

▪Heat tawa and fry both sides evenly till golden spots…

▪Now your purnpoli is ready to taste..


*Wheatflour can be used to make outer covering or use half the quantity of Wheatflour and half maida…

*To roll this you can use a greased plastic sheet 

*Drizzle warm ghee on purnpoli and enjoy..

*When this particular peanut puranpoli is warm its soft , but when stored and consumed gets bit hard,so u can either warm it up and consume or as it is…can also be microwaved for few seconds to warm it…

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Posted by on January 13, 2017 in DEESERTS OR SWEETS, Uncategorized



Lemon Tambali/Chutney ….
Tambali are coconut gravy/chutney type  which is prepared without cooking and usually served mixed with buttermilk or yogurt..A simple yet Delicious side dish  served with hot rice..☺

This type of tambalis are common in malnad , Western Ghats of Uttar Kannada region to keep the body temperature  cool… Here you can enjoy mixed flavour of Tanginess from lime and spicyness from chilles….In all its a beautiful blend of tastes…

Enjoy this as a gravy only to rice along with fried Fryyum/pappads or Fish fries…

I learnt this recipe from my mom in law…who is a amazing cook,i love her recipes very much,whatever she makes tastes delicious….😍❤ After marriage she was the one who taught me how to cook , love her 😙..


•1 whole lemon 

•4-5 green chilles(depending on spicyness)

•1 cup fresh coconut

•1/2 cup beaten yogurt (optional)

•4 garlic cloves

•a pinch turmeric

▪For Tempering

•1 tsp oil

•2 broken dry red chilles

•1/2 tsp mustard 

• few curry leaves


▪fry green chilles in few drops oil till spots appear on chilles.

▪Roast whole lemon on open stove top till the outer skin is burnt

▪cut lime into half ,and extract its juice (discard seeds if any)

▪Now grind all above ingredients along collected lime juice to fine chutney consistency

▪Remove to a container , add salt , Yogurt mix and refrigerate 

▪Give Tempering at the time of consumption

▪Enjoy this with Rice ,chilli Papads or fish fries..


*Self life of this Tambali is less compered to other curries so refrigerate after use

*adding yogurt or buttermilk is optional,i have not added here …

lemon Tamboli

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Posted by on January 12, 2017 in CHUTNEY/GOJJU, SIDE DISH, Uncategorized