About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Wednesday, February 27, 2008

Nice Matters Award and the recipe for Mixed Veggie Kootu

Eskay from A Bon Vivant's Chow Chronicles, Archana from Archy's Recipe Book, Seema from Everyday Cooking Recipes from my kitchen... and EasyCrafts from Simple Indian Food have passed on the Nice Matters Award to me. Thanx so much, girls... I feel honored and appreciated!!!

"Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

I would want to pass this award to each and every food blogger out there for all the effort and hard work that they put in each day on their blogs.... You guys are the best!!! Thanx for inspiring me.....

Coming to the recipe.... Kootu is a South Indian, sambhar like gravy which is usually taken with rice. Each region has its own version of the Kootu recipe and here's the Bangalore/Mysore version of it. Enjoi!


2 cups Chopped mixed veggies (Potatoes, carrots, beans etc)

1/2 Bunch Fresh Dill leaves (Sabsige soppu)

1/2 cup Peanuts

2 tbsp Toor Dal

1 tsp Urad Dal

12-14 Black Pepper corns

2 Dry red chilies, low spiced

1-2 tbsp Fresh/Frozen Grated Coconut

3-4 Strands Cilantro

A pinch of Haldi

A generous pinch of hing

1-2 tsp Mustard Seeds

1 tsp Jaggery

1-2 tsp Ghee/Clarified butter

4-5 Curry leaves

Salt as per taste


  1. Combine the veggies, dill leaves, toor dal and the peanuts in a vessel; Keep aside some peanuts for seasoning; Add enough water and pressure cook the veggie mixture until done.
  2. Meanwhile, dry roast the urad dal, pepper corns, red chilies and powder them in a blender. Add coconut, cilantro, 1/2 tsp mustard seeds, hing, haldi and grind to a smooth paste.
  3. Add the masala paste to the cooked veggies and boil well; Add water to get the required consistency; Add salt and jaggery and boil for couple of more minutes.
  4. Heat ghee and temper with mustard seeds, remaining peanuts and curry leaves. Serve hot with rice and enjoi!

Prep Time: 40-45 mins.

Serves: About 3-4 people.

Monday, February 18, 2008

Eggless Chocolate Rolls

Hey folks! A chocolate recipe for you guys this time. I found this simple yet different recipe on the Internet some days back. I tried querying for it again today, but couldn't find it :(..... I was using the wrong name or something I guess, I don't know. Anyway.... I made it with whatever I remembered and it turned out quite good!!! Here's the recipe.. Enjoi!


1/2 pack Marie/Tea Biscuit

2-3 tbsp Cocoa powder

1/2 cup Milk

1 cup Dry Coconut Powder

3/4 cup Powdered Sugar

2-3 tbsp Butter

1 tsp Powdered Elaichi


  1. Powder the Marie/Tea biscuits in a blender; Add cocoa powder, milk and knead it to a smooth pliable dough; The consistency should be like that of Chapati dough. Keep aside.
  2. Mix the coconut powder, sugar, elaichi powder and the melted butter in a mixing bowl; The mixture should be sticky and not too powdery. You can adjust the sweetness according to your taste.... However, you might want to make it a little more sweet than usual as the outer cocoa layer is bland.
  3. Pull out a lemon sized ball from the cocoa-biscuit dough; With the help of a rolling pin, roll it into a thick chapati.
  4. Spread the coconut-sugar mixture all over the chapati; Roll the chapati to form and cylinder and keep aside. Repeat the process for the remaining dough.
  5. Refrigerate the rolls for about 30-45 mins; Remove from freezer and cut them width wise . Store in air tight containers in the refrigerator and serve cold.

Prep time: About 30-40 mins

Makes: About 25-30 pieces

Tuesday, February 12, 2008

Hagalakayi Palya/Bitter Gourd Sabzi

Life has been pretty busy for me in the past few days and I haven't been doing much of cooking.... I have been sticking to recipes that get done fast and do not require too much preparation! Here's one such sabzi that I made today. Not that it gets done fast..... But its quite easy to make and takes very few common ingredients that would usually be available in your pantry.


3 Bitter Gourds/Karela/Hagalakayi , medium sized

1/2 tsp Haldi

4-5 tsp Oil

1/2 tsp Mustard seeds

3-4 Curry leaves

A pinch of hing

1 tsp Rasam/Sambhar powder of your choice

2" Jaggery cube

3/4 tsp Tamarind paste OR 1 big lemon sized tamarind pulp soaked in warm water

1 tbsp Grated coconut, fresh/frozen

Salt as per taste


  1. Remove seeds from the bitter gourds and chop them finely; Add haldi,salt and mix well; Keep aside for about 30-40 mins.
  2. Heat oil in a heavy bottomed pan;Temper with mustard seeds, hing and curry leaves.
  3. Squeeze out the juice from the chopped bitter gourd and add to the tempering.
  4. Cook on medium heat until they turn crisp and lightly brown in color; Saute regularly.
  5. Add rasam powder, jaggery, tamarind, coconut and mix well; Add salt if required and cook for couple of more minutes. At this point, you might want to add  more tamarind or jaggery depending on the taste.
  6. Remove from stove and serve hot with rice or rotis. Enjoi!

Serves: 2 people

Prep Time: 20-25 mins

Wednesday, February 6, 2008

Mixed Vegetable Saagu

Scene I : Just a week after the wedding, Mother-in-law and the new Daughter-in-law of the house are watching TV and having a conversation after dinner....

MIL: What shall we make for breakfast tomorrow?

DIL: Anything is okay...

MIL (all excited): How about Poori-Saagu???!!? It's a famous combo in Bangalore, isn't it? I'm sure you have the recipe.... Let's make it tomorrow.

DIL : Sure! ( In her mind: What??!?!?! I can barely make tea/coffee.. How will I make poori saagu??!?!)

Later in the night, DIL digs into her set of recipes that her mom had written down for her and luckily... she finds the Saagu recipe there!!!! She mugs it up thoroughly before going to bed and hopes everything goes well the next morning

Scene II: Next morning in the kitchen....DIL is all nervous and blank. She is just not able to recollect the recipe.....

MIL: Lets start! what all do you need?

DIL: Err.... ummm.... coconut... ummm.... cloves... ummm....

MIL : How much?

DIL (trying to be as vague as possible) : A little.... as much as you would normally use!!!!

MIL: Should I roast them or grind it directly??

DIL: Roast them.... no no.. grind it directly... ummm... Actually, either ways should be fine.

By then, the MIL realizes that the DIL doesn't really know how to make it!!! She goes ahead and makes it herself with whatever little input she got from the DIL.... At the breakfast table, everyone at home seemed to have liked the saagu. MIL was so sweet that she went on telling everyone that it was her DIL who made it!!!!

And yes, you guessed it right!!!! It was me and my MIL that I was talking about all this while............ :)

This episode is the first thing that comes to my mind when I think of Saagu! I have come a long way since then and I have leant to make pretty good saagu now, but I still get embarrassed when I think of that episode.....My FIL still keeps pulling my leg sometimes about this!! :)

Posting this recipe on the request from one of my readers....Poori-Saagu has always been my fav combo. I wonder how I missed posting it all this while.... Thanx for reminding! Anyway, will stop yapping now and head straight to the recipe !


2 cups Chopped mixed veggies (Beans, carrots, peas, potatoes)

1-2 tsp Oil

1/2 tsp Mustard seeds

3-4 Curry leaves

1/2 Onion (finely chopped)

A pinch of Hing

A pinch of turmeric

Salt as per taste

For the Masala:

2 - 3 tbsp Grated coconut

2"-3" Cinnamon stick

5-6 cloves

4-5 Black Peppercorns

2" Fresh Ginger

8-10 Cashews, soaked in warm water for about 15-20 mins

1/2 Onion

2-3 tsp Chana dahlia/ Putaani/Hurigadale

3-4 strands Cilantro

2-3 Green chilies


  1. Cook the veggies with some salt and water until done. You could even pressure cook them if you want.
  2. For the masala, grind all the ingredients to a smooth paste with some water. Cashews are added to give thickness to the gravy.
  3. Heat oil in a heavy bottomed pan; Temper with mustard seeds, hing, turmeric, curry leaves.
  4. Add finely chopped onions and fry until done; Add cooked veggies and the masala paste.
  5. Mix and allow it to boil well; Add salt as required. Add water to get the desired consistency.
  6. Remove from stove and serve hot with pooris, dosa, chapati or even rice.

Serves: About 3-4 people

Prep time: about 30-40 mins