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.

Friday, October 31, 2008

Rave Unde/ Rava Laddu


This one needs no introduction! Rava laddu belongs to all cuisines, from all  over India. This is one of the easiest sweet dishes to make and takes very little time.... And needless to say, one of the tastiest as well!!  Will head straight to the recipe, without wasting any more time...


1 cup FINE Rava/Sooji

1.5-2 cups Powdered sugar

1/4 cup Desiccated coconut/Grated Copra

2-3 tbsp Ghee

1 tsp Raisins

1 tsp Cashews/Almonds, chopped



  1. Heat ghee in a pan and roast the raisins and cashews until they turn golden brown.
  2. Add the fine rava and roast well until the raw smell disappears; Saute continuously and make sure the rava does not get burnt.
  3. Let cool for just a minute or two; Add few spoons of water to the rava- just enough to get the rava damp; Form a lump and set aside for a minute or two, so that the water gets absorbed.
  4. Add powdered sugar and desiccated coconut while the rava is still warm and mix well; Adjust sweetness according to taste. Adding the sugar when the rava is still warm, would melt the sugar a little and make the mixture a little sticky.
  5. Take 2-3 spoons of the mixture and mould them into small laddus with your hands; Cool completely and store in air tight containers.


If the rava mixture is too dry/ brittle and you are not able to mould them into laddus, you could go ahead and add a few drops of milk to the mixture. However, adding milk would make the laddus a little hard... So, you might wanna avoid it as much as possible!! :)

Monday, October 20, 2008



Belated Navaratri and Dasara wishes to all Mane Adige readers! Barely am I out of the Navaratri festive mood, and Deepavali is fast approaching!! I have been doing a lot of cooking and experimenting, this month.... But haven't really had the patience to take pictures of each and every one of them. Sajjappa is one such recipe that I tried, and took pictures as well! Sajjappa is a Bangalore/Mysore speciality. It is usually made during festivals and special occasions. It is very similar to Obbattu, in that, both have a coconut stuffing and the outer covering for both of them is made out of all purpose flour/maida. Difference being in the way both of them are finally cooked!

For all you Udupi/Mangaloreans out there..... Sajjappa is like the sweet version of Biscuit Rotti!! Here is the recipe, Enjoi!


For the dough:

1 cup Maida/All purpose flour

1 cup FINE rava

1-2 tbsp Oil

A pinch of Salt

Oil for deep frying

For the Filling:

1 cup Grated coconut, fresh/frozen

1/4 cup desiccated coconut or grated Copra (Kobbari, in Kannada)

1/4 cup FINE rava, dry roasted until the raw smell disappears.

1 tsp Elaichi/ Cardamom powder (optional)

1 cup Jaggery


  1. Mix all the ingredients for the dough in a mixing bowl; Add enough water and knead well to make a smooth dough. The dough should be softer than the usual chapati dough, but thicker than the flowing pakora batter;Keep aside.
  2. Heat jaggery in a pan; Add just enough water to immerse half the jaggery.
  3. After the jaggery melts, add the rest of the ingredients for the filling and mix well; Reduce heat a cook until all the water evaporates. Saute regularly.
  4. Pull out a small ping pong  sized ball from  the dough;  Place in-between your palms and tap it with your hand, to form a small chapati.
  5. Place 1-2 spoons of the filling at the center and close/seal from all sides, like how you would do for parathas.
  6. Place in-between your palms and tap further to make a small chapati again; Keep aside and repeat the whole process for the remaining dough and filling.
  7. Heat oil in pan; Drop the Sajjappas one by one and fry on low-medium heat; Fry on both sides.
  8. Drain into paper towels and let cool for a while; Store in airtight containers. Sajjappa can be preserved for almost a week or two, if the coconut filling is well sautéed and all the moisture removed.

Prep Time: About 45-50 mins;

Makes: About 25-27 Sajjappas;

Monday, October 6, 2008

Maavinakai Chutney / Raw Mango Chutney


Off late, I have been picking up a lot of mangoes from the grocery store and I have been cooking with them almost every other day. Appe Huli, Menaskai, Chitranna, Gojju, Rasaayana.........It's like Mango fiesta at our home!!!! Here's another addition to the collection of Mango dishes on Mane Adige : Raw Mango Chutney! This chutney is very simple to make and goes really well with idlis, dosas, rice and even rotis. You could even use it as a spread for sandwiches. Enjoi!!


1 Raw Mango, peeled and grated

1/2 cup Grated coconut, fresh/frozen

1.5-2 tsp Methi seeds

3-4 Dry red chilies, low spiced

A generous pinch of Hing

2 tsp Oil/Ghee

1 tsp Mustard seeds

3-4 Curry leaves

1-1.5 tsp Peanuts

1 tsp Urad-Chana dal mixture

Salt as per taste


  1. Dry roast the red chilies, methi seeds and hing for about a minute and powder them in a blender.
  2. Keep aside a couple of tbsp of grated mango and grind the rest with coconut and the spice powder from step 1; Add just enough water to make a coarse paste.
  3. Heat oil in a pan; Temper with mustard seeds and curry leaves; Add peanuts and the dal mixture and roast until they turn lightly brown.
  4. Add the grated mango that was kept aside in step 2 and fry for a minute; Saute continuously.
  5. Add the mango-coconut paste and boil for another minute;  Add few spoons of water to get the desired chutney consistency.
  6. Add salt as per taste and mix well; Remove from stove and serve with idlis, dosas or even rotis.

Prep Time: About 15-20 mins;

Serves: About 3-4 people;


  • If the mango is not sour enough, some lemon juice could be added to get the desired tanginess. Similarly, if the mango is not sweet enough some jaggery or sugar could be added.
  • If boiled well and refrigerated , this chutney could be preserved and relished for almost 12-15 days.
  • If you do not like finding pieces of grated mango in your chutney, you could go ahead and grind the entire mango, in step 2.