Dhal Saar (With Ground Masala)


dhal saar


Dhal Saar can be served with Idli/ can be eaten as an accompaniment with rice. This is a Mangalorean speciality dal and can be had with any side dish or with idli too.


3/4 cup tur dal

Masala to grind

3 red chillies
2 pepper corns
A small pinch of cumminseeds
A small pinch of turmeric
A ball of tamarind

For tempering
2 flakes garlic
Few curry leaves

  1. Cook the dal with 1.5 cups water.
  2. Roast the masala and grind.
  3. Temper with oil, garlic and chillies.

Idli Chutney



Idli tastes best if served with a good rustic sambar/ chutney.  Chutney needs no special introduction.  Its just the way you make it. Here is a simple non fussy chutney to suit all taste buds. Ingredients are:-

Serves – 7-8
Soaking time – 7-8 hours
Cooking time – 10-15 mins per batch


1 cup coconut
1 green chilli
1 tablespoon channa (I used the ones we eat)
1 small piece ginger
A small ball of tamrind
A small pinch of sugar
Salt taste

For tempering
1 tsp mustard seeds
A pinch of asafoetida
2 red chillies

  1. Grind all the ingredients together and serve with idlis/ dosas.
  2. You can adjust the water quantity according to the thickness you prefer.
  3. Temper with oil, mustard, a pinch of asafoetida and red chillies.


Mysore Mallige Idli/ Idli



Mallige Idli gets its name from mallige which means “jasmine” the fragrant flower in Kannada, mostly used for brides to adorn their hair during the occasion and is white in colour. Mallige idli is famous in the restaurants in Mysore and is a favorite in the menu down south. My neighbour who is from Mysore did mention that she uses a special Mysore rice which has round granules, well raw rice too can be used, I see no difference in texture though. I am glad I found this rice at the local stores.

This has a got to be an easy to make dish, (of course with some changes suggested by me) comes out right, soft and fluffy all the time. It is also suitable for those living in cold countries (check the tips given). Before I forget the experience, I thought I would pen down my thoughts of making this Indian cupcake which puffs as well 🙂 After settling down south you have inclination of trying out dishes down south, all rice, all coconut, you know what I mean, my journey has just begun. I like to simplify cooking so that it does not alter the taste and only saves some time. Do keep watching this space for more.

Serves – 7-8

Soaking time – 10-12 hours

Fermentation time – 10 hours

Cooking time – 10-12 mins per batch


1 cup Mysore idli rice (round variety)
½ cup urad dal
1/2 cup thick poha
1 tablespoon sago/curd/ boiled rice/1/2 tsp fenugeek seeds
1 ¾ cup water

1. Take all the ingredients, the first step is plate out all the ingredients in cups. Wash all the ingredients 3-4 times (urad dal has to be washed separately and rice and other ingredients can be washed together)


2. Soak together urad dal, rice, poha and sago in one bowl in 13/4 cup water.Soak them for 10-12 hours.



3. For grinding – Remove all the water of and store in a container, you will need this water to grind. Grind finely half of the ingredients with half cup water and gradually add 1/2 cup water. Remove the mixture in a vessel after ground finely, takes about 8-10 minutes. Grind the remaining half of the batter once ground after 8-10 minutes, mix the earlier batter and grind for 2-3 minutes. The batter will be hot by now and will help in fermentation.

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4.  The mixture should be slight runny not too thick and not too watery. The mixture will look as shown in the picture. Do not add any salt to this mixture, combine well with your hand for 3-4 minutes.


5. After 12 hours, arrange the idli steamer with a little water below the container and switch on the gas, this is preheating. Grease the moulds with oil and add the batter to the moulds, stack one above the other and place in the idli container.

6. Keep the flame on moderate high for 10-12 minutes. After about 10 minutes, you will see the idlis puffed up. Happy sign. You can just lightly press to check if the top is firm or insert a knife to check the doneness. If it comes out clean its done else it needs 2-3 minutes more.

7. Once it is done, remove the idli container from the steamer to avoid over cooking. Serve hot with chutney, curry, dal or sambar. Enjoy with hot idlis.


1. You would need minimum 10-12 hours soaking time for idlis. If you start soaking at 10 am you will be able to grind it by 10 pm and get good idlis.
2.  I prefer grinding it a little late so that it is just right not soury.
3. You can consume the entire dough in one go, or in batches of idli dosa and others. I make a batch of two days idli and then if I double the batter then I get a dough of four days, dosa on the next day and so on. If you plan to make idli for two days then you need to consume the batter of the first day itself as later it may not puff up that well.
4. I add salt the next day mixing the batter lightly with my hand. Salt interferes in fermentation so it is best mixed the next day.
5. On the second day you can just steam the idlis, they are just as fresh again.
6. Do not allow the idli batter to rest for long, after a batch immediately consume the idli batter for the next batch of idlis.

If you find the recipe interesting do share it with your friends on facebook, google, twitter and the social network. Do make it at home, takes very few simple readily available ingredients, and do write in to me at heartstowintreats@gmail.com


Mangalore Buns



Mangalore Buns as I remember is one of my childhood favorites.  I takes me to the place where I belong.  My grandfather did get this buns from a local hotel after our morning prayer at church on Sundays.  We followed it as bread after holy celebration. My grandfather is no more, however thanks to him for introducing me  to this bun, can’t thank him enough.

The other day when my friend visited Kerala, she picked up around a dozen of small size Elaichi bananas for me.  That was kind of her.  Few were eaten by my dear daughters and few left to overripe. I knew that I wouldn’t be able to finish them at one go, so I immediately stacked them in the fridge.  I was in a Go bananas stage when I remembered that I could convert them into Mangalore buns. I already had a similar recipe but was not too happy with the outcome. I stumbled upon a Konkani food blog and adapted the recipe with a few changes to suit my requirements. For a healthier version, I had prepared them with half wheat half maida too. The given recipe is good enough. Read the instructions and ingredients well to help you plan better.

Serves – 3-4 persons
Resting time – 7-8 hours
Cooking time – 30 minutes

2 elaichi/ 1 mysore overripe banana (I used elaichi small variety overripe bananas)
190 grams flour
½ tsp fennel seeds/ cumin seeds
2-3 table spoons curd
¼ tsp baking soda/ active dry yeast 1 tsp
8-10 tsp sugar (can be added as per your requirement in step 1)
1 tbsp melted ghee
Oil for frying
Salt to taste

1. Take the bananas in a bowl and mash it with a pav bhaji masher/ you can even grind it. Add 1 tbsp of curd and sugar and mash well, to dissolve all the sugar.
2. Mix all the dry ingredients and add little by little you can still continue to use the masher. Add the remaining curd and bind well. Lastly add melted ghee and bind well. You will get a sticky dough like the one of bread. With the help of your hands gather the dough together.
3. Keep the dough covered with a damp cloth (squeeze the excess water from the cloth) and allow it to rest overnight atleast for 7-8 hours, not lesser the more the better, it will help in softer buns with more volume.
4. Next morning the dough will rise in elasticity. This is the right texture for buns.
5. Make 8 medium size thickish buns with the help of a little water on the palms, do not use flour as it will dry the dough. You can also roll them out if they are too sticky only then add some flour and roll into thickish rounds.
6. Keep the oil for frying, once it is hot enough (do a test check with a wooden spatula if it bubbles then the oil is right for frying), drop the buns in the oil, with the help of a strainer spoon just splash oil on top of the puri this will help the buns to puff up, once light brown, turn to another side. Again follow the same method of splashing hot oil with the help of a strainer spoon, you will notice that the buns have fluffed up well.
7. Remove and drain on a tissue paper. You can either serve with chutney or have it plain. I like them plain with tea.


  1. You can add flour if the mixture is too wet, only if need be.
  2. Water/ curd  can be added if the mixture is too dry.

If you find the recipe interesting do share it with your friends on facebook, google, twitter and the social network. Do make it at home, takes very few simple readily available ingredients, and do write in to me at dsouzalynette@gmail.com


Baby corn Chilly




I had those little cuties sitting in my fridge, looking at me from the corner of the eye. My daughter loves babycorn and can eat them just like that. My husband was at home yesterday and I knew I had to make something to go well with rice and gravy just to add some flavor to the simple daily food.

I took the baby corns washed them and started cooking and then I thought baby corn chilly would be a great idea in this chilly weather, the heat of the chilies would completely blend well with the not so even weather at the moment and would be great for the body mind and soul as I put it. It turned out great; hubby had no complaints whatsoever and had a smile  which means I passed the test. My little one helped clearing off even the onion not a bit of garlic/ ginger too was left. I tell you, with Chinese you can never go wrong, be an outing or at home. Here are the ingredients of Baby corn chilli:-

Serves – 3
Cooking time – 10 minutes

Main Ingredient

5 small sized baby corns

For marination
1-2  tbsp maida
1 – 2 tbsp corn flour
½ tsp ginger garlic paste
1 tbsp tomato ketchup
½ tbsp chilli sauce
1 tsp water to make a thick paste

For sauce

1 big onion / spring onion
1 green large chilly slit into 4
1/4 capsicum cut lengthwise like chilly
8 cloves of garlic cut fine
½ inch ginger cut fine
1 tbsp tomato sauce
1 tsp chilli sauce
½ tsp soya sauce
Oil for sauté

Corn flour mixture
1 tbsp cornflour
3/4 tbsp water


1. Wash and cut the baby corns into 2 pieces. You would get around 10 pieces
2. Marinate the baby corns and keep for 10 minutes
3. Take oil in the frying pan and deep fry the baby corns till medium golden but crisp in texture. Take care they do not turn dark brown in colour. Once they are fried on both the sides, increase the flame to get the crust should not take more than 2-3 minutes.
4. Arrange and cut all the ingredients needed for seasoning.
5. Take a non stick pan, take a tablespoon of oil (it should be the same oil in which you fried the baby corns), first add the green chili, then garlic and ginger sauté for sometime till it release the flavors, lastly add the onion and sauté.
6. Add the fried baby corns, add the cornflour mixture and give a stir, quickly add the sauces one by one and stir fry till mixture.
7. Your baby corn chilly is ready to be served with rice/ fried rice.


If you find the recipe interesting do share it with your friends on facebook, google, twitter and the social network. Do make it at home, takes very few simple readily available ingredients, and do write in to me at dsouzalynette@gmail.com

Rajma Tikki/ Cutlet



Rajma Tikki/ Cutlet as the name suggest is made from left over rajma gravy (check post Rajma gravy). This is an easy peasy dish which can be ready in minutes.  I make rajma gravy every week for lunch, it got so heavy after lunch that we did not want a repeat, but we were ok with something light as a finger food.  Both my daughters love it.  This is like a complete rajma menu for the day, can be had with buttermilk/ tea and burp. My daughter finds it to be a disguised form of the beetroot cutlet she had sometime back at a local shop.  Glad to know it matched the taste. Here is the recipe to make Rajma Tikki:-

Preparation time – 30 mins
Serves – 3
Makes – 8 tikkis

1 cup cooked Rajma
½ cup poha / beaten rice
½ tsp pav bhaji masala
Rava/ Sooji
Salt to taste

1. Take Rajma, poha, masala, salt. Mash rajma while keeping the poha slightly coarse.
2. After about 10-15 minutes the mixture will turn dry. Shape them into tikkis.
3. Grease a non stick pan and dab the tikkis with a little rava/ sooji and place on the nonstick pan.
4. The tikkis are now ready to serve with green chutney/ sauce.






Rajma Curry/Gravy/ Rassa


Rajma/ kidney beans is one of the most preferred dishes in North India. I like the dark red colour so rich in iron and the colour itself is so eyecatching that you will definitely make it week on week. It surely must be the king of pulses, if you break up the word it gives you Raj – Rules, so it is the pulse that rules.  I love the Rajma Tikkis as it is a complete meal and will be a regular meal in the lunchbox too, we will see how in the next post.  Here are a few ingredients for Rajma curry, gravy/ rassa. This recipe will give you a nice thick smooth gravy which can be eaten with rice and summed up with a nice glass of butter milk. One must be kidding, let us see how to prepare this rustic dish:-

Cooking time – ½ an hour
Soaking time – 7-8 hours

Ingredients (Serves 3-4)
1 cup Rajma (soaked overnight)
3 medium onions
3 red chillies (I used bedgi)
1 green chilly
7 cloves garlic
1 inch piece ginger
2 medium tomatoes (pureed)
1 tsp jeera powder
1 tbsp coriander powder
1 tsp garam masala
3 bay leaves
1 tbsp cream/ milk or ½ tsp sugar
1 tbsp Oil for frying

Corriander leaves


1. Roast the sliced onions well to remove the raw taste of the onions. This will take 10-15 minutes. Then roast the green chilly and red chillies, garlic and ginger with little oil.
2. Grind all the ingredients to a fine paste (2-5).
3. Take oil in a non stick pan, fry the bay leaves and add the ground masala, to this add tomato puree and fry for sometime, add rajma and let it simmer for sometime for 5-10 minutes
4. Lastly add the cream and stir and garnish with coriander leaves and serve with rice/ roti.

PS – You can roast the ingredients to be ground the previous day/ grind the masala and keep in the fridge. This will help you save sometime.

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