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.

Tuesday, December 28, 2010

Drakshi Saasive/Fresh Grapes in Coconut & Mustard Sauce


So, I got  this pack of fresh green grapes from the store over the weekend. I was actually picking up some grapes after over a year.... While Aadi was an infant, his ped had asked us to keep him away from grapes for a  little while so he wouldn't catch any cold and cough. And now that he's a year old, I thought it would be a good idea to introduce them to him. But to my disappointment, the grapes were so sour that they weren't good for even juices :(

My mother in law  is great with innovative recipes and  using up left overs. So I picked up the phone and called her up to see if she could suggest something with the sour grapes that I had in hand.  She  suggested I make Saasive- an instant Mangalorean dish that needs no cooking on the stove top and takes very few ingredients. With just red chilies and mustard as spices, it was amazing how flavorful the dish had turned out! Definitely worth  a try and its just right for when you need a change from the usual .


1 cup  Fresh grapes (I used the green ones, you could use the black variety as well)

1/2 cup Grated coconut, fresh/frozen

3-4 Dry red chilies, low-medium spiced

1/4 tsp Tamarind paste (optional)

1/2 tsp Jaggery (optional)

1.5 tsp Mustard

2 tsp Oil

1 strand Curry leaves

A pinch of Hing

Salt as per taste



  1. Wash and slit each grape in the center and keep aside.
  2. Grind coconut, red chilies , tamarind, jaggery and salt to a smooth paste with some water; Towards the end, add half a tsp of mustard and pulse a couple of times.
  3. Add the ground masala paste to the grapes and mix well; Add water to get the desired consistency; Adjust ingredients according to taste.
  4. Temper with mustard, hing and curry leaves; Serve immediately with hot steamed rice and relish!


  • While grinding mustard with the other masalas, keep in mind that adding too much mustard will make your dish bitter; So add just a little of it towards the end.
  • If your grapes are really sour, you might wanna do away with tamarind altogether, like I did with mine this time; Or if your grapes are sweet, you might wanna let go of jaggery!

Variation: Instead of grapes, you could also use cucumbers,pineapple or  mangoes.

Prep Time: About 10-15 mins;

Serves: About 2-3 people;

Friday, December 3, 2010

Rasam Powder/ Saarina Pudi/Menasina Pudi


Rasam powder, THE KING of all masalas, is the most essential ingredient in any South Indian pantry. This basic South Indian masala is used in several other dishes like Avarekai Sambhar (grind 2-3 tsp of rasam powder with coconut and use as an alternate masala), Avalakki upkari, Tomato Gojju, Puliyogare Gojju (Recipe coming soon!), Punarpuli Rasam, Tomato Puree Rasam, Bolu Huli, Bitter Gourd Sabzi, Gojjavalakki and several other dishes. So, if you have the rasam powder in stock, you could get your meal ready in just a few minutes!


1 cup Jeera

1 cup methi seeds/fenugreek

1 cup Black pepper

1 cup Mustard

8 cups Coriander seeds

6-8 cups Dry red chilies, adjust quantity according to taste

3 cup Curry leaves


  1. Dry roast each of the ingredients separately until you smell the fresh aroma of the spice and the color changes lightly;Keep aside and let cool.
  2. Powder the roasted spices in a blender; DO NOT add any water while powdering.
  3. Store in airtight containers; To make rasam, follow Tomato Puree Rasam.


  • While measuring red chilies, chop them into tiny pieces; This way, its a lot easier to stuff into cups and measure them.
  • While powdering, you might want to powder coriander seeds and dry red chilies  separately 'cause, coriander seeds and red chilies take longer to grind.
  • Rasam powder has a shelf life of about 6 months, so feel free to make enough and store in air tight containers.
  • You might want to store this masala in the refrigerator to retain its freshness and aroma.

Prep Time: About 30-40 mins;

Makes: Enough to fill a 500ml bottle;

Sunday, November 28, 2010

Food Blogger's Meet @ OKO, The LaLit Ashok, Bangalore

On the occasion of the second anniversary of The LaLit Ashok, a food blogger's meet had been organized at OKO - The rooftop Pan Asian restaurant @The LaLit Ashok, Bangalore. As most of us would be, I was initially a bit nervous about meeting a bunch of friends whom I was seeing for the first time. As it turned out, I was anxious for nothing! We all got along so well and it felt like we've known each other for a long while :) We talked about almost everything - Food, movies, television, our addiction to blogging and lots more.  Here is a picture of all of us

     OKO 1

From L-R Suma of Cakes and More!!!, Shubhada of Shubhada's123 Blog, Madhuri of Cook-curry Nook, Yours truly!! and Geetha of The Fragrant Kitchen

With most of us bloggers being vegetarians, I was quite curious as to how the chef would bring us  some variety in the menu. We were served a sumptuous vegetarian four course meal with a choice of 3 starters, a soup, a salad, 2 choices for the mains and the dessert. The Chef did an excellent job with the starters. I picked Char Grilled Okra in Teriyaki Sauce and Tofu in Vietnamese Spices.And I remember sampling some Sushi as well... The marinated tofu was flavorful and had just the right amount of spices. But the grilled okra in the slightly sweet and tangy teriyaki sauce was my personal favorite!

The Thai Style coconut milk soup, Tom Kha Phak, was creamy, though not very thick, and had a fresh mild flavor of Thai spices. The  Yasai Salad with mayo dressing was good, but nothing exceptional that was worth mentioning. We were served Wok Tossed Noodles with Vegetables and Fried Rice for the main course, which were good. For desserts, we were served Sweet Azuki Bean Jelly and Five Spice Chocolate Pudding. The bean jelly failed to impress all that much....I thought it was sticky and a little too plain for me to carry back its taste. But the chocolate pudding was rich and delicious.

Pan Asian cuisine includes all the cuisines of Asia, and taste testing the fusion of all these flavors was a wonderful and interesting experience! Missed taking pictures of the dishes  'coz I forgot to take my camera along... my bad :(

If I had to rate various parameters at the OKO on a scale of 1 to 5, 5 being the highest, it would be:

Ambience- 4.5

Menu- 3.5 (Would have appreciated some more vegetarian options for the main course)

Taste- 4

Service - 4

Excellent ambience, good food and great company made it a memorable evening on the 20th of Nov 2010. Thanks to The LaLit Group for having us over. And thanks Tinky, of Perfect Relations, for bringing us all together! Oh, and did I mention the view?!? View of Bangalore City from the OKO is breathtaking!! Here are some pictures of the OKO. Would definitely visit again for the food, view and also the ambience!

Thursday, October 21, 2010

Moode/Mude ("Kedige" Flavored Idlis)


This ones a very traditional Mangalorean recipe! Idli batter is filled into moulds made of a certain variety of leaf, known as Kedige in Kannada (English: Screw Pine. Read more here). These leafy moulds add a distinct flavor and aroma to the idlis that makes them really unique and delicious! Moode is made on special occasions like festivals and weddings. These kedige leaf moulds, more popularly known as "moode ele" are available in most vegetable markets during festive season. For those of you that have never seen moode  ele, here's how the moulds look


Here is how to make it...


1 cup urad dal (Soaked in water for about 4-6 hours)

2 cups idli rava / White rice (Soak white rice in water for 4-6 hours)

Salt as per taste



  1. Grind the soaked urad dal to a smooth dal until it froths up and increases in quantity.
  2. Wash the idli rava and drain out all the water; Add rava to the urad batter and grind further until it blends well with the batter (About 3-5 minutes). If you are using soaked white rice, drain out all the water and add to urad batter; Grind until it blends well and forms a smooth paste.
  3. Transfer into a large mixing bowl and let ferment overnight or for 8-10 hours; Add salt and mix well.
  4. Pour into moode ele (kedige moulds) and steam cook for about 20-25 minutes; Moode is done when no grains stick to the fork when pierced.
  5. Remove from stove and serve hot with coconut chutney, sambhar, gashi or any other side dish of your choice.


  • If you are grinding urad dal using the blender, it generally takes about 10-15 minutes for the batter to froth up; Make sure you stop every 5-7 mins and mix with a spatula. In case of a grinder, it takes about 25-30 minutes.
  • While storing the batter for fermenting, make sure the bowl is large enough to accommodate the rise in batter quantity.
  • While pouring the batter into moode ele, fill it only up to three fourths.... Moode will rise further while it cooks.
  • I use a pressure cooker (without weight) to steam idlis and moode. You could also use idli cookers that are available in the market. In either case, add enough water at the bottom to withstand 20 minutes of steaming.
  • It is important to ensure that moode ele stays upright while it cooks. You wouldn't want the moode to fall off and let the water from the bottom of the cooker get in. So, I place each moode separately inside long steel tumblers.
  • To remove the moode from the mould, slowly pull out the tiny sticks that hold the mould together; The mould will fall apart automatically.

Tuesday, October 12, 2010

Avalakki Oggarane/ Avalakki Uppittu (Seasoned Poha)


Here is one of the simplest and quickest breakfast dish that I have come across. This one gets done in less than 15minutes! It tastes great with a hot cuppa and hence makes for a wonderful tea time snack.


1 cup Thick Poha/Flat Rice

1/2 cup finely chopped Onions

1 tbsp vegetable oil

1 tsp Mustard seeds

1 tsp Cumin seeds

1/2 tsp Turmeric/Haldi (optional)

1 strand Curry leaves

1 tbsp Chana+Urad Dal mixture

1 tsp Peanuts/Cashews (optional)

1 Green Chili, chopped finely

1/2 tsp Sugar

1 tsp Lime juice

1tbsp grated coconut, fresh/frozen

1 tbsp finely chopped Cilantro (optional)

Salt as per taste


  1. Heat oil in a heavy bottomed pan; Temper with mustard seeds, green chili, curry leaves, dal mixture and peanuts.
  2. Add finely chopped onions and fry until they turn lightly brown in color; Saute regularly.
  3. Meanwhile, wash and soak thick poha in water for about 3-4 minutes; Drain out all the water and keep aside.
  4. Once the onions are done, add poha, salt, sugar, grated coconut and mix well; Cook for about a minute or two.
  5. Switch off the stove; Add lemon juice and mix well.
  6. Garnish with chopped cilantro and serve hot.

Prep Time: About 15-20 mins;

Serves: 1-2 people;

  • Vary the soaking time for poha depending on how soft you want it. Longer you soak, the softer it becomes.
  • Use cooked rice instead of poha, and it becomes "Chitranna", a mixed rice variety that makes for a sumptuous one pot meal!!

Tuesday, September 28, 2010

Chigali/ Powdered Til Sweetened with Jaggery


Hope all is well with you folks! Things have gotten so busy at my end these days, that blogging has really taken a back seat.... And every time I open my laptop, I end up losing a couple of keys from my keyboard, to my son. So, getting to blog and blog hop is almost impossible these days. Those of you that have a naughty toddler would completely understand what I'm saying :)  I spend very little time in the kitchen these days and make dishes that get done in a jiffy with very little prior preparation. Here's one such traditional dish that takes very little time and very few ingredients. But this is a bit of an acquired taste and you may not like it the very first time. Chigali is usually made for festivals and pujas like Krishna Janmashtami and Suhasini Puja.


1 cup Ellu/Til, black preferably, but white would also work.

3/4 cup Powdered Jaggery

1/2 tsp Powdered Elaichi (optional)


  1. In a heavy bottomed pan, dry roast til until it turns lightly brown and you smell its fresh aroma.
  2. In a blender, coarsely powder the roasted til ; DO NOT add any water while powdering.
  3. Empty the til into a mixing bowl; Add powdered jaggery, elaichi and mix well.
  4. Take a spoon full and mould into laddus with your palm; Repeat for remaining mixture as well.
  5. Store in an airtight container and relish with tea/coffee or as is.

Prep Time: About 15-20 mins;

Makes: About 6-8 laddus;

Sunday, June 27, 2010

Mysore Masale/ Mysore Masala Dosa


Well, this one needs no introduction! Mysore masale, as most of you would know, is one of the most famous dishes of Karnataka. This dish is so liked by people all over India, that each place has its own variations and versions. "Red Chutney" is the one thing that makes Mysore Masale different from ordinary masala dosas. Red chutney adds a beautiful flavor and spice and makes this dosa indeed delicious. I believe that my mom makes the best Mysore Masale in town ;), and what's more, she is a Mysorean herself!!! :)  Here's the recipe....


For Dosa Batter

Follow Paper Plain Dosa recipe for batter ingredients and procedure

Masale (palya)

2 medium sized Potatoes - Pressure cooked, peeled and mashed coarsely.

3 medium sized Onions - Chopped into thin strips

1/2 to 3/4 tsp Haldi/Turmeric powder

1 tsp Lime juice (optional)

1/2 tsp Sugar (optional)

1" Ginger, finely chopped (optional)

3-4 strands Cilantro, finely chopped

3-4 Green chilies, medium spiced - coarsely chopped

5-6 Curry leaves

1 tbsp Oil

1 tsp Mustard seeds

2 tsp Chana/Urad dal mixture

Salt as per taste

Red Chutney

2 tsp Chana Dal

2 tsp Urad dal

5-6 Dry Red Chilies, low spiced

1/2 cup Grated coconut, fresh/frozen



  1. Heat oil in a heavy bottomed pan; Temper with mustard seeds, curry leaves, dal mixture, haldi, ginger and green chilies.
  2. Add sliced onions and fry until done;Note:Adding half a tsp sugar gets the onions roasted faster.
  3. Add mashed potatoes, salt and mix well; Remove from stove.
  4. Add lime juice, cilantro and mix well; Keep aside.

Red Chutney:

  1. Dry roast chana dal, urad dal and red chilies until you smell the fresh aroma of spices.
  2. Grind with coconut and some water to a smooth paste; Keep aside.

Mysore masale:

  1. Make dosa as explained here - Paper Plain Dosa .
  2. When the dosa is almost done, smear a spoonful of red chutney on the inside of the dosa.
  3. Spread a ladle full of masale on one side of the dosa; Fold the dosa so that the masala and chutney are on the inside.
  4. Remove from stove and serve immediately with some Coconut chutney and/or sambhar

Makes: Enough masale and chutney for 3-5 dosas;

Prep Time: About 30-40 mins;

Wednesday, February 24, 2010

Ottu Shavige/ Semige/ Home made Rice Noodles


So, its been over a month since my last post on Mane Adige. My little boy was sick for a couple of weeks last month and I've been busy with his ped checkups and tests. Haven't really been able to collect too many recipes this month, but here's a traditional one from my drafts. This delicious recipe is easier told than actually made! But Shavige is definitely worth all the effort you put in. Shavige is made in many different methods. Here's the easiest and the one that my mother in law follows.


3 cups Boiled Rice (uncooked)

1 cup White Rice (uncooked)

Salt as per taste (optional)


  1. Soak boiled rice and white rice in enough water for about 4-5 hours.
  2. Grind the soaked rice to a smooth paste; Use as little water as possible.
  3. Pour the ground paste into a heavy bottomed pan and cook on medium flame.
  4. Saute regularly and cook until all the water evaporates and the mixture forms a single dumpling.
  5. Separate into smaller tangerine sized dumplings and steam cook for about 15 minutes; I use a pressure cooker (without weight) to serve the purpose. The dumplings are cooked when a knife pierced into it comes out clean without any crumbs sticking onto it. Note: Make sure the dumplings are cooked well. Shavige would stick to each other and come out as a lump, if it isn't well cooked.
  6. Press into thin noodles using the chakli or Shavige press.
  7. Cool and relish with sambhar, pickle, Gasagase Payasa or any other side dish of your choice.
  8. OR make the Chitranna masala and mix to make shavige chitranna.

Note: Use the "bille" (the circular, detachable bottom portion of the press containing perforations, through which the dough oozes out) with multiple tiny perforations for making shavige.

Wednesday, January 20, 2010



A  North Karnataka recipe for you guys this time!! My aunt lives in Haveri. The cook at her home had earlier worked at a north Karnataka speciality restaurant, I suppose. So, my aunt's family gets to savour some of the traditional north Karnataka dishes, and I get to collect recipes from her cook and try them out in my kitchen :)

When I got hold of this recipe from her, I wasn't too impressed initially..... "Kadle hittu palya na?? thooo...." I thought! But I was so wrong. It tasted so different and refreshing! It was very different from the usual South Indian  style palya's, but I relished it thoroughly! If you are the kind that prefers dry sabjis,  this one is definitely worth a try. Here is how to make it....


1 cup Besan/Kadle Hittu/Chickpea flour

1 Onion, medium sized

1-2 tbsp Water

1 tsp Chili powder

1/2 tsp Haldi/Turmeric powder

1/2 tsp Jeera powder

1/2 tsp Sugar (optional)

1 tsp Lime juice

1 tbsp Cooking Oil

1/2 tsp Mustard seeds

1 strand Curry leaves

2-3 strands Cilantro, finely chopped

1 tbsp Grated Coconut (optional)

Salt as per taste


  1. Peel and finely chop the onion; Keep aside.
  2. Heat oil in a pan; Temper with mustard seeds and curry leaves.
  3. Add the chopped onions and fry until they turn lightly brown; saute regularly.
  4. Add haldi, chili powder, Jeera powder, salt, sugar and mix well; Cook for a minute.
  5. Add besan to it and roast until you smell the fresh aroma of roasted besan (about 1 min).
  6. Add water little by little until the mixture forms a single dumpling ; Saute continuously to make sure no lumps are formed;Cook covered for about a minute or two - saute regularly.
  7. Remove from stove; Add grated coconut, chopped cilantro, lime juice and mix well.
  8. Serve hot with rotis/chapatis and relish!

Prep Time: About 15-20 minutes;

Serves: 2 people;

Wednesday, January 13, 2010

Ellu Bella


Sankranti wishes to all Mane Adige readers!! Sankranti, as you all know, is the festival of harvest.In Bangalore-Mysore regions of Karnataka, this festival is celebrated by exchanging "Ellu-Bella" with family and friends. Young girls get dressed and go house hopping for Ellu-Bella, sugar cane and other goodies. For more information on the festival, check out Wiki . Will head straight to the recipe now...


1 cup Copra/Kobri/Dry coconut, with its skin peeled and chopped into very fine and uniform pieces

1 cup Hurigadale/Chana Dhalia/ Putaani

1 cup Peanuts, dry roasted and skin peeled off

1 Cup Finely and uniformly chopped Jaggery

Quarter to half cup Sesame seeds/Til/Ellu (White Til)


  1. Dry roast the sesame seeds until they turn golden brown in color; Keep aside.
  2. Halve the roasted  peanuts and keep aside; Note: Make sure not to burn the peanuts while roasting them; Ellu bella looks good when the peanuts are lightly golden in color. Peeling off the skin is a lot easier after roasting the peanuts.
  3. Mix all the ingredients together; Store in air tight containers and relish.