This is a traditional coastal karnataka recipe called phanasaachey dhonas(in konkani)but i would like to call them as cake as my mom referred to them as cake. My mom makes this kind of cake with the same recipe using bottle gourd/cucumber(it is called Taushaulli).She always served this as evening tea time snack. Remembering about this cake made me very nostalgic.Those childhood days...those carefree days....wish i could relive them......

Now, coming back to the dish- it is a healthy dish i must say because you just steam them. I have seen some people using just a tablespoon of sugar/jaggery & not making it overly sweet. Typically this cake is not overly sweet as the flavour of jackfruit or cucumber or bottle gourd should be stronger when tasted. But i love this with lots of jaggery or sugar added as i am sweet toothed & also the canned jackfruit which i used was not sweet enough.
The shelf life of this is it can be stored in the refrigerator for several days & tastes even more better with each passing day.So Enjoy!!

  • Ripe Jackfruit pods-->1 cup(roughly 8 pieces)
  • Rava/Semolina/sooji/cream of wheat-->1 cup
  • Grated Coconut-->1/2 to 1 cup
  • Jaggery/Sugar--> 1/2 to 3/4 cup
  • Cashews(chopped)-->7
  • Cardamoms(powdered)-->4
  • Salt-1/4 tsp
  • Ghee

1)Roast semolina in one teaspoons of ghee over moderate heat till a nice aroma emits. Keep stirring continuously, see to it that it does not burn & turn brown.

2)Grind the jackfruit pods along with grated coconut,cardamom into a paste.
3)Now combine together the ground paste with roasted semolina,jaggery, chopped cashews and salt.
4)Let this mixture rest for 15 minutes to 1/2 an hour.At this stage the semolina will expand and will absorb the water from the mixture.The consistency should be like idli batter.
5)Grease the cooker/steamer container and pour the mixture and steam this in the cooker/steamer for 10-20 minutes without the whistle/weight.
6)Allow it to cool.Now you should be able to cut it into rectangular pieces.
7)Serve this hot or cold with ghee/honey.


  • Here i made use of canned ripe jackfruit,traditionally we use fresh ripe jackfruit.
  • If you donot possess a cooker take a wide deep bottomed vessel,pour about an inch of water.Now keep a small vessel at the bottom submerged in the water and on top of this place the container with the semolina mixture.Now see to it that the water level should touch the base of the container with the mixture.Now close the wide deep bottomed vessel and steam cook the mixture for 10-20 minutes.
  • You can also prepare this using idli stand, by pouring the mixture into the mold and steaming like idlis so we can refer them as jackfruit idli's.

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Posted by sharada | Thursday, March 26, 2009 | , | 10 comments »

Wishing one & all Happy Ugadi & Happy Gudi Padawa

Some tit-bits about the festival:
Ugadi /Yugadi is the first day of the Hindu calendar (first day of the first month, Chaitra).
The ages starting from a major reference point are Golden age, Silver age, Copper age and Iron age and also known in Hindi as Satyuga or Krutha yuga, Treta yuga, Dwapar yuga and Kaliyuga. The very end of Iron age i.e. the Kaliyuga is refer to hell or "Naraka" or the age of ignorance, which our Puranas or even in Srimath Bhagavath Gita mentioned that the Kaliyuga is "the night of the Brahma, the creator of new world and the Satyuga is the Day of Brahma".It is believed that the creator of the Hindu pantheon Lord Brahma started creation on this day - Chaitra suddha padhyami or the Ugadi day. Also the great Indian Mathematician Bhaskaracharya's calculations proclaimed the Ugadi day from the sunrise on as the beginning of the new year, new month and new day.It is the beginning of hindu new year.
It also marks the arrival of spring. Spring is considered the first season of the year hence also heralding a new year and a new beginning.Yuga means Start & Aadi means Era. Therefore yugadi means "Start of a new era". It is believed that the Ugadi (Beginning of the yuga - Satyuga) will be the next age of the Eternal World Drama Cycle, i.e. after the Kaliyuga. The eternal world drama cycle repeats every 5000 years with 1250 years for each yuga as per the teachings of Prajapita Brahma kumaris Ishwariya Vishwa Vidyalaya. It is the wonderful and colourful festival, because after the Holi (the purification of the soul by imbibing Godly knowledge, inculcating the divine virtues by replacing the vices with virtues) the New age, New yuga, and New era will be start. So, it is the time to change ourselves or to purify ourselves by inculcating the divine virtues.

Ugadi is celebrated with festive fervor in Maharashtra,Sindh, Karnataka and Andhra Pradesh. While it is called Ugadi in A.P. and Karnataka,in Maharashtra it is known as Gudipadava".Sindhis, people from Sindhcelebrate the same day as their New Year day Cheti Chand.
Symbolically, it signifies thanks giving to celebrate bounteous crops as well as signaling the end of an old era and the beginning of a new era.
On Ugadi day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being.
The day begins with ritual showers (oil bath) followed by prayers, and then the eating of a specific mixture of -
Neem Buds/Flowers for bitterness Raw Mango for tang Tamarind Juice for sourness Green Chilli/Pepper for heat Jaggery for sweetness Pinch of Salt for saltiness This mixture with all six tastes called "Ugadi Pachhadi" in Telugu and "Bevu-Bella" symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity - things that arein store for him/her in the coming year with gratitude.
Later, people traditionally gather to listen to the recitation of the religious almanac (Panchangam) of the coming year, and to the general forecast of the year to come. This is the Panchanga Sravanam, an informal social function where an elderly and respected person refers to the new almanac pertaining to the coming year and makes a general benediction to all present.
In Andhra Pradesh, eatables such as "pulihora, bobbatlu" and preparations made with raw mango go well with the occasion. In Karnataka too, similar preparations are made but called "puliogure" and "holige".
In Maharastra It is customary to erect ‘Gudis’ on the first day (Padwa) of the Marathi New Year. 'Gudi' is a bamboo staff with a colored silk cloth and a garlanded goblet atop it, which symbolizes victory or achievement. Hence, this day is known as “Gudipadwa” in Maharashtra. The New Year is ushered in with the worship of the "Gudi" and the distribution of a specific "Prasad" comprising tender neem leaves, gram-pulse and jaggery. The symbolism of tastes is the same as what is described above.
Also in many Maharashtrian homes they celebrate the occasion by making Shrikhand Puri & Puran Poli.
So on this auspicious day people pray for their health, wealth and prosperity and success in business too. Ugadi is also the most auspicious time to start new ventures.
Courtesy:Various Sources
I wish that this new year bring in lots of happiness & joy to all.

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Posted by sharada | Monday, March 23, 2009 | , | 2 comments »

Sorry for posting the recipe bit late.Now coming down to the recipe - i would definitely say that baking cookies is much easier & faster than baking a cake.You just need to combine all the ingredients & voila !! your cookie is ready.It hardly takes 15 mins to bake them. Howz that??
This was my first attempt at baking cookies - i wanted to try baking these cookies but somehow i was not able to take up the challenge...& today b'coz of my blog i attempted to give it a try and i have to say i am more than satisfied with the results -- very good to eat & tasty.

And one more reason to bake these cuties( i just loved the cookies soooooooo much that i have to call them cuties) was that i had these wheatgerm lying in my pantry for quite a long time pleading for my attention!!
I adopted the recipe but made few changes to suit my requirement.

All Purpose flour/Maida-->3/4 cup

Butter-->3/8 cup

Oil-->3/8 cup

Sugar-->1 cup

Flaxseed powder-->1 tbsp

Warm water-->3 tbsp

Vanilla extract-->1 tsp

Baking powder-->1/2 tsp

Salt-->1/2 tsp

Cinnamon powder-->1/2 tsp

Wheat germ-->3 cups

Raisins-->for decoration

1) Preheat oven @ 180 degree C (@ 350 degree F) for 10 min's.

2) Mix warm water & flax seed powder and leave it to rest for 15 min's.

3) Take a bowl cream the butter and sugar until light & fluffy.

4)Now add the flax meal mixture ,vanilla extract & mix well.

5)Take another bowl sift together all purpose flour,baking powder ,salt,cinnamon powder.

6)Stir in the flour mixture to the creamed mixture and beat until well incorporated.

7)Now add in the wheat germ and stir it well.

5)Grease the cookie sheet with butter & spoon the batter on to the cookie sheet.I used one tbsp per cookie.Flatten them with wet hands.Place one raisin in the center of each cookie.

6)Bake them @ 180 degree C ( 350 degree F) for 15 min's.

7) Remove them from the oven & leave the cookies to cool down on the baking sheet itself before transfering them to an air tight container.


  • The whole mixture turns out into one sticky dough -- not to worry just spoon out the batter and flatten them with wet hands.
  • I have used wheat germ - the actual recipe calls for oatmeal.
  • You can add any type of nuts for that extra cruchiness.

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Posted by sharada | Sunday, March 22, 2009 | | 9 comments »

This is an authentic karnataka(Indian state) breakfast dish.This goes by the name Ubbu rotti/Ukkarisida rotti/Uppi rotti .I would like to call this plain rice rotti made out of fresh rice flour.I had tasted this for the first time at my in-laws place as i have not seen my mom preparing this.My mil makes the best Ubbu rottti's i must say - fast & tasty - i can't forget the taste!! The texture of this rotti is very soft.Added to this they are gluten free, diabetic friendly, very nutritious & good diet food.

The usual method to do this is to take a thick bottomed vessel pour in plain water and add salt and oil and bring it to a rolling boil.Once the water starts boiling reduce the stove flame and put the rice flour in the middle of the vessel. Insert the laddle/spoon into the flour and close the lid and allow it to steam cook for 8 minutes.Now remove the vessel from stove top and mix the flour with the help of the laddle. Take this warm dough and knead well by adding dry rice flour if required to form into a nice chapati(wheat flour flat bread) like dough without lumps.Make into small balls and roll them.Cook these rotti's on hot griddle/tawa on both the sides.

Few people cook them on the hot griddle/tawa on one side & then shift these rotti's directly on to the flame( directly on fire) till it puffs like a balloon..

Now i find the above method tedious , so i have devised this below method for ease and i have been following this below method with success by getting soft delicious rotti's.

My method:-


Rice flour-->2 cups

Warm water-->2 & 1/2 to 3 cups

Oil/Ghee-->1 tsp

Salt-->to taste

1)Take warm water in a non-stick vessel.Add oil/ghee & salt & mix well.To this add the rice flour & mix.Now the consistency should be like a paste without any lumps.

2)Now keep this mixture on stove top & leave it to cook stirring at regular intervals.

3)Once it forms into one big mass(i.e., the laddle should stand up right in the dough when you are stirring the dough) remove it from stove top.

4)Leave it to rest for some time covered .Wet your hands with cold water & when the dough is still warm knead it till the dough surface is smooth enough to feel .Make small dumplings out of the dough.

5)Take a ball/dumpling and roll each ball into a flat bread with a rolling pin dusting the ball and the surface with dry rice flour so that the flat bread does not stick while rolling.

6)Now transfer the rotti onto the hot griddle/tawa. Allow it to fry for a minute & turn it to the other side and fry it for another minute.Again turn it over and with the help of a kitchen towel or napkin gently press the rotti on all sides.Now the rotti will puff like a balloon.Remove from the griddle/tawa on to a plate. It's optional to fry these rotti's smearing with oil/ghee.

7)Serve this hot with any spicy gravy of your choice.


  • You should knead the dough nicely when it is still warm before making balls.This ensures the rotti's donot break when you roll them.

  • The rice flour should not be old but fresh - chances are the rotti's made out of old rice flour breaks while rolling.

  • Roll the rotti's when the dough is still warm - if the dough goes cold it becomes dry and tends to break.

  • Always keep the dough covered with a wet cloth.

  • Ghee is clarified butter.

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Posted by sharada | Thursday, March 19, 2009 | | 9 comments »


  • Idli rice --> 2 cups
  • Urad dal/Black gram -->1 cup
  • Dahi/Curds-->2tbsp
  • Poha/Beaten rice-->handful
  • Salt-->to taste
  • Oil-->to grease the mould


1)Wash & soak the rice & urad dal & Poha for 7-8 hrs .

2)Drain the water and grind the rice,dal & poha into a fine paste . Now add salt and mix well.

3)Keep the batter for fermenting overnight in a warm place.

4)Next day the batter should have risen that means the batter is ready to be used.

5)To this batter add curds & keep it aside for 1/2 hr.

6)Now grease the idli mould with little oil,add the batter to the mould and steam it for 10minutes till they are done.

7)Serve this hot with chutney of your choice.

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Posted by sharada | Monday, March 16, 2009 | , | 0 comments »


For the Outer Covering(paratha):
  • Whole wheat flour(atta)-->1&1/2 cup
  • Oil-->2tsp
  • Salt-->to taste
  • Warm water-->as required
For the Stuffing:

  • Broccoli-->1 small head
  • Corainder leaves-->1/2 cup (chopped)
  • Jeera-->1 tsp
  • Ajwain(thymol seeds)-->1 tsp
  • Green chillies-->as required
  • Ginger-->3 tsp (grated)
  • Sugar-->1/2tsp
  • Salt-->to taste
  • Oil/Ghee-->as required

  1.  Mix together whole wheat flour,oil,salt and warm    water and knead a soft, pliable dough.The dough should  be little stiff than usual.Leave it to rest for 1/2 an hour.
  2. Wash the broccoli and grate/mince it.
  3. Take the grated broccoli and add chopped coriander leaves,jeera,ajwain,chopped green chillies,grated ginger,sugar.Don't add salt at this stage as the mixture will become soggy.Add salt when you are doing the stuffing for the parathas.
  4. Divide the dough into medium sized balls.Take 2 medium size balls of dough and roll them into 2 flat rotis individually.
  5. First place one rolled roti and spread the broccoli stuffing evenly.Now place the second rolled roti on top of this.Seal the borders of both the rotis so that the stuffing is intact.
  6. Again roll this stuffed paratha little bit.
  7. Heat a tawa(griddle) and place the rolled paratha and cook on both the sides by brushing ghee/oil.
  8. Serve with curds and pickle of your choice.

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      Happy Holi

      Posted by sharada | Tuesday, March 10, 2009 | | 3 comments »


      Let your loved ones have lots of fun with rang (colors),mithai (sweets) and thandai .Happy Holi to everybody.


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      Posted by sharada | Sunday, March 08, 2009 | | 6 comments »


      Bittergourd(small size)-->6 nos
      Jaggery-->2 tsp
      Tamarind-->1 Tbsp
      Red chilli powder-->1 tsp
      Turmeric powder-->1/4 tsp
      Sambar powder-->1 tsp
      Coconut(grated)-->2 Tbsp
      Cornflour-->1 tsp
      Oil-->2 tsp
      Mustard seeds-->1/2 tsp

      1)Take water in a vessel .To this add red chilli powder,Tumeric powder,jaggery and tamarind & bring it to boil.
      2)Clean the bitter gourd by removing the seeds .Chop the bitter gourd into small pieces.Now add this bittergourd pieces to the above boiling water.
      3)Meanwhile take a small bowl with little water and mix in the cornflour and make into a paste.Add this cornflour paste to the boiling bittergourd and cook till done.
      4)Take another kadai.Add oil.Add mustard seeds.add chopped onions.Fry till light pink.
      5)Add the cooked bittergourd pieces to the kadai.
      6)Add sambar powder and grated coconut and cook for few seconds.
      7)Serve this hot or cold with rice or chapati.

      Sending it to :
             Umm Mymoonah's Any One Can Cook : Series 13

      For Beginners- FB
      With Less Ingredients- WLI
      With Minimum amount of time- WMT

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      Saagwal Murg (Palak chicken)

      Posted by sharada | Friday, March 06, 2009 | | 3 comments »

      • Chicken--> 7 drummettes
      • Palak/Spinach --> 1 bunch
      • ginger paste --> 1/4 tsp
      • garlic paste -->1/4 tsp
      • Onions --> 1 & 1/2
      • Tomatoes --> 2
      • Curds --> 1tbsp
      • Jeera powder --> 1/4 tsp
      • Corainder powder --> 1/2 tsp
      • Red chilli powder --> 1 tsp
      • Pepper powder --> 1/4 tsp
      • Garam masala powder --> 1/4 tsp
      • Kasuri methi - ->1/4 tsp
      • Cashewnut-->5
      • Oil
      • salt

      1)Clean palak and chop them.Microwave the chopped palak/spinach for 4 mins.Then grind them along with the cashewnuts into a fine paste.
      2) Marinate the cleaned chicken drummettes with curds and all the above spice powder for 1 hour & keep aside.
      3) Heat oil in a frying pan.Add ginger and garlic paste and fry till the raw smell is completely gone.
      4)Then add chopped onions and fry till light pink in colour.
      5)Add to this the marinated chicken and fry for 7 minutes till the chicken is lightly roasted.
      6)Add the chopped tomatoes and little water and fry till the chicken is well cooked.
      7)Add the spinach/palak paste and cook for another 5 minutes.
      8)At the end add kasurimethi and remove from the stove top.
      9)Serve this with rice or roti.

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