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, July 15, 2009

Baalekai Chips/ Banana Chips


With just about a week left for our move, mom and I are busy emptying our pantry and making sure we don't end up wasting too many groceries. In the process, we ended up making Mangalore special -Banana Chips last week.... Here goes the recipe

Am sending this across to "RCI-Udupi & Mangalorean Cuisine" event hosted by Sia of Monsoon Spice. Thanx to Lakshmi for having come up with the RCI event concept, and thanks to Sia for hosting this month's event!!


1 Raw Banana (preferably the long and thick ones, called "nendra baale" in Kannada)

2-3 tsp Salt

1/4 cup Water

Oil for deep frying (Coconut oil, preferably)


  1. Wash and peel the raw banana; Peel deep enough, such that only the white pulp remains.
  2. Slice the banana into very thin circular slices. You could use a slicer for this purpose.
  3. Heat oil in a heavy bottomed pan; Meanwhile, dissolve salt in some water and keep aside.
  4. Drop a handful of banana slices into the  hot oil carefully.
  5. Pour a tsp or two of salt water into the oil; The oil will sizzle a little, so make sure you maintain a distance.
  6. Saute regularly so that the slices do not stick to each other and they are cooked all over.
  7. The chips are done when they turn golden yellow in color; Remove from oil and drain on paper towels; Let cool completely and store in airtight containers.
  8. Repeat the whole process for the remaining banana slices.
  • While adding salt water to subsequent batches, keep in mind that the oil would already have some amount of salt in it. So, you might want to add lesser quantity of salt water every time.
  • You could even add a pinch of turmeric and hing to the salt concentrate, for  good color and taste.
  • Using coconut oil gives it the authentic mangalorean taste, but feel free to go ahead and use any vegetable oil of your choice.

Prep Time: About 30-40 mins;

Serves: Makes enough for 2-3 people;

Tuesday, July 7, 2009

Gasagase Payasa / Poppy Seeds Payasam


Hey everybody! Hope y'all had a safe and fun filled long weekend. We spent ours at New York!! Amma Appa were awestruck by all the tall and beautiful buildings, the busy crowds on the streets, abound dining and shopping options..... They loved it all :)

And btw, have I told you guys that we are moving back to India in a couple of weeks?? In case I haven't mentioned it yet.... Naveen and I are moving back to India for good!!!! :) By the end of this month, we'd be in India among family and friends.....Oh, I am so very excited!!!! But before that, we have a whole lot of packing and winding up to do here.The next two weeks are gonna be really busy!!! In the next couple of months, I may not be able to blog as regularly as I would want to... But I'm sure you folks will understand! :)

Anyway, coming to today's recipe... Gasagase Payasa is very traditional and authentic to Karnataka. As most of you would know, poppy seeds are the source of opium. So, don't be surprised if you find yourself dozing off after having a hot cup of Gasagase Payasa :D. There are different ways of making Gasagase Payasa..... some people soak the rice and poppy seeds, while some others roast and powder it. Here's how we make it in our family....


4 tsp Poppy seeds

1 tsp White Rice, uncooked

1 cup Grated Coconut, fresh/frozen

1/4 cup Desiccated coconut/Copra/Kobbari

3-4 tbsp Jaggery

1/4 cup Milk

1/2 tsp Elaichi, powdered

4-5 strands of Saffron (optional)

8-10 Cashews/Almonds (optional)



  1. Dry roast poppy seeds and rice until they turn crisp and lightly change color.
  2. Finely powder the roasted poppy seeds and rice in a blender without adding any water.
  3. Add  grated coconut, desiccated coconut, some water and grind to a  smooth paste.
  4. Add half a cup of water and strain the paste through a finely perforated strainer; Retain the liquid - this will  make the payasam later.
  5. Transfer the coarse residue into a blender; Add some more water and grind again to a smooth paste.
  6. Repeat steps 4 and 5 about 3-4 times.
  7. Add jaggery to the strained liquid and boil on low-medium heat until all the jaggery dissolves; Remove from stove.
  8. Dissolve saffron strands in 1/4 cup of warn milk and set aside for 5-10 mins.
  9. Add powdered elaichi,warm milk with saffron and mix well; Serve hot and relish.

Prep Time: About 40-45 mins;

Serves: About 3-4 people;