Sahaja Siri

Fresh Fig Dosa (Anjeer Dose)/ Anjoora hannina Dosa

sahajaisiri@gmail.com (Nisha) — Sat, 04 Apr 2026 15:02:00 +0000

When the elephant ear fig tree in the front yard suddenly bursts into harvest, it can feel both exciting and slightly overwhelming. These beautiful figs ripen quickly, soften within a day or two, and refuse to wait patiently on the kitchen counter. Their short shelf life often pushes us to think beyond the usual fruit bowl or jam jar. One of the most delightful solutions is to bring them into a familiar South Indian staple — the humble dosa.
Inspired by the traditional ripe banana dosa, this version replaces bananas with freshly harvested elephant ear figs. The figs blend smoothly into the batter, lending natural sweetness, subtle honey-like flavor, and that soft texture makes each bite interesting. It’s a wonderful example of how seasonal abundance can inspire creativity in everyday cooking. Instead of letting the fruit spoil, we transform it into a wholesome breakfast or evening tiffin that celebrates the harvest.
Adding fresh figs to your diet also brings several nutritional benefits. Figs are rich in dietary fiber, which supports digestion and gut health. They contain natural antioxidants that help protect the body from oxidative stress. Fresh figs are also a good source of potassium, which supports heart health and helps regulate blood pressure. In addition, they provide calcium and magnesium, minerals important for maintaining healthy bones. Because they offer natural sugars along with fiber, figs provide a gentle energy boost without the heaviness of refined sweeteners.
This fresh fig dosa is therefore not just a clever way to use a surplus harvest — it is also a nourishing twist on a traditional recipe. Soft, slightly sweet, and lightly crisp at the edges, it pairs beautifully with coconut chutney, a drizzle of ghee, or even a touch of butter for a comforting seasonal treat.

Preparation Time: 8 hours (including soaking time)
Cooking time: 30-40 minutes
Serves: 10 medium Dosas

Ingredients

Dosa rice - 2 cups

Urad dal - 2 tbsp

Fenugreek seeds (methi) - 1 tsp

Fresh figs (anjeer), chopped - 4-6

Jaggery (optional) - 1 tbsp

Salt to taste

Ghee or oil for cooking

(Fresh figs are less starchy than bananas, so use slightly less fruit by volume.)

Method

Wash Dosa rice, Urad dal, Fenugreek seeds well and soak for 6 hours.
Wash figs, remove the stem & peel.
Chop the figs roughly.
Wash once again and drain soaked rice + dal + methi.
Grind with the chopped fresh figs.
Add jaggery and salt while grinding.
Add water to make a smooth, thick batter. As fig normally jellifies the batter, a little more water than banana dosa batter is required. You can adjust the consistency after fermentation too.
Cover and ferment 6–8 hours or overnight.

Making the Dosa

Before making Dosa, adjust the batter consistency adding a bit of water if required. It should be thicker than the regular dosa batter.
Heat an iron dosa tawa.
Grease lightly with ghee/oil.
Drop one ladle batter.
Spread gently (make it thick or thin as you like).
Cover and cook ~1 minute.
Drizzle oil or ghee & apply.
Flip and cook until brown spots appear.
Serve sweet and soft dosa with spicy coconut chutney and butter (optional).

Easy Palak Paneer / Quick Home Style Palak Paneer recipe

sahajaisiri@gmail.com (Nisha) — Sat, 14 Mar 2026 13:23:00 +0000

Palak paneer is a quick, wholesome, and comforting dish that comes together with simple ingredients from the kitchen. Made with fresh spinach and soft paneer, it is both nutritious and flavorful, making it a great way to include leafy greens in everyday meals. The creamy spinach gravy paired with lightly spiced paneer creates a delicious balance that the whole family can enjoy.
This easy version is perfect for busy days when you want a healthy side dish without spending too much time cooking. It pairs beautifully with Indian breads like roti, chapati, or poori, and also tastes wonderful with jeera rice or plain steamed rice. With minimal preparation and a short cooking time, this palak paneer recipe is ideal for a quick lunch or dinner.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:

Spinach (palak) leaves - 2 cups Paneer - 200 g Onion, finely chopped - 1 medium Garlic - 4 cloves Ginger - 1 small piece Green chilli - 1 Tomato, roughly chopped - 1 Cumin seeds - ½ tsp Turmeric powder - ½ tsp Red chilli powder - 1/4 tsp Garam masala - ½ tsp Salt to taste Oil or ghee - 2 tbsp Kasuri methi/ dry fenugreek leaves - 1 tsp

Method:

Step 1: Blanch the spinach

Boil water in a pot.
Add cleaned & washed spinach leaves and cook 1–2 minutes until wilted.
Transfer immediately to cold water.
Blend spinach with garlic, ginger, tomato and green chilli into a smooth puree.

Step 2: Make the gravy

Heat oil in a pan.
Add cumin seeds.
Add chopped onion and sauté until soft.
Add turmeric, chilli powder and salt.
Pour in the palak, tomato puree.
Cook for 5-8 minutes on medium heat (until raw smell goes off).
Add paneer cubes.
Sprinkle garam masala and kasuri methi.
Simmer 2–3 minutes.
Add cream for a richer texture.
Stir gently and switch off the heat.
Optionally Add fresh cream.
Serve with Chapathi, Poori, ..

Notes:

For better taste & flavor, cut the paneer block into two slabs and lightly roast them on a hot tava with a little ghee or butter. Once golden, cut the roasted paneer into cubes and add them to the curry.
You can even puree the raw palak with tomato and cook the curry for 2-3 more minutes.
A small cube of butter on top makes it taste restaurant-style.

Mango Ginger Tokku Recipe | Traditional South Indian Kukku shunti/ Maangai Inji Thokku

sahajaisiri@gmail.com (Nisha) — Sun, 01 Feb 2026 14:53:00 +0000

Mango Ginger Tokku (Maangai Inji Thokku) is a traditional South Indian condiment made with mango ginger, lemon juice or tamarind, spices, and gingelly oil. This spicy, tangy tokku pairs beautifully with curd rice, dosa, idli, and chapati. This homemade tokku is both flavorful and digestive.

What is Mango Ginger?

Mango ginger (Curcuma amada) is a unique root that looks like ginger but smells and tastes like raw mango. It is commonly used in South Indian pickles, tokku, and chutneys. Mango ginger is known for its digestive, anti-inflammatory, and cooling properties, making it ideal for summer recipes. This is called as Kukku shunti in tulu which literally translates Mango (kukku) ginger (shunti).

What is Tokku?

Tokku is a thick Tamil-style relish prepared by slow-cooking grated vegetables or fruits with tamarind, spices, and sesame oil until glossy and oil-separated. Unlike instant chutneys, tokku has a longer shelf life and deeper flavor.

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

Mango ginger – 250 g

Lemon Juice – of one medium lemon (1-2 tbsp)

Turmeric powder – ½ tsp

Red chilli powder – 2 to 3 tsp (adjust to taste)

Salt – as needed

Gingelly oil (sesame oil) – ¼ cup, you can use choice of cooking oil

Mustard seeds – 3 tsp

Fenugreek seeds – 1 tsp

Asafoetida (hing) – a pinch

Curry leaves - 2 sprigs (Washed & dried)

Method:

Wash, peel, and finely grate the mango ginger. Set aside. You can use without peeling too (that works)
Heat a heavy-bottomed pan over medium heat. Dry roast the fenugreek seeds until they turn golden brown, taking care not to burn them. Transfer to a bowl.
Using the same pan, dry roast 2 teaspoons of mustard seeds until they begin to crackle. Transfer to the same bowl which has fenugreek. Allow cooling.
Once the roasted seeds have cooled completely, grind them into a fine powder using a dry mixer jar.
Heat gingelly (or any cooking oil you use) oil in the same pan used to roast the fenugreek & mustard. Add remaining mustard seeds (1 tsp) and allow them to splutter. Add asafoetida and cleaned & dried curry leaves.
Add grated mango ginger and turmeric powder. Sauté on medium flame for 5–7 minutes until the raw smell disappears.
Pour in the lemon juice. Add salt and red chilli powder. Mix well and cook on low flame.
Cook the mixture for 10-15 minutes, stirring frequently, until it thickens and oil separates at the sides.
Add powdered fenugreek seeds . Mix well and cook for another 2–3 minutes.
Turn off the heat and allow the tokku to cool completely before storing in a clean glass jar..
Mango ginger tokku tastes best with curd rice or plain rice with ghee, Dosa, chapathi…

Notes:

Store in a clean, dry glass jar
Always use a dry spoon
Refrigerate for up to 2–3 months
A layer of oil on top helps preserve freshness
Tamarind can be used instead of lemon juice
Optionally you can add jaggery to balance the tanginess. I didn’t use jaggery.

Fried Bottle Gourd Seeds / Hurida sorekai beeja

sahajaisiri@gmail.com (Nisha) — Sat, 10 Jan 2026 13:57:00 +0000

This fried tender bottle gourd seed snack is a beautiful example of a zero-waste traditional dish, where farmers thoughtfully used every part of the vegetable they grew, wasting nothing. What many consider kitchen scraps today were once transformed into simple, nourishing snacks with just salt, chilli powder and love. Sadly, such mindful cooking practices are slowly fading away, making this a forgotten recipe worth reviving.

For me, this dish brings back precious childhood memories. I fondly remember relishing these delicious seeds with my friends after dance classes, at a family home where our classes were held..They would lovingly prepare and serve these snacks to us, and the taste still lingers in my memory—simple, rustic, and comforting. Recreating this recipe now feels like reconnecting with those carefree days and the wisdom of our traditional kitchens.

Note: Finding the right seeds today isn’t always easy—store-bought bottle gourds are often either too tender, making the seeds inseparable and destined to go into the main dish.

Preparation & cooking time: 15-20 minutes

Ingredients

Bottle gourd seeds (from young lauki) – 1 cup , neither hard nor too soft

Ghee– 1-2 tsp

Red chilli powder – to taste

Salt – to taste

Optional: a pinch of chaat masala or pepper powder

Method

Scoop out tender bottle gourd seeds while cutting the bottle gourd for any dish. Keep the seeds aside/ refrigerate for later use.
Take ghee in a wok/ pan. Add the seeds and switch on the stove.
Add red chilli powder and salt. Mix well so the seeds are evenly coated.
Fry, stirring occasionally, until the seeds turn translucent.
Sprinkle chaat masala or pepper powder if using.
Serve hot.

Mint Potato Dry Curry / Pudina Aloo Sabzi / Minty aloo Recipe

sahajaisiri@gmail.com (Nisha) — Wed, 10 Dec 2025 12:18:00 +0000

Mint Potato Dry Curry, or Pudina Aloo Sabzi, is a flavorful and refreshing side dish made with potatoes and fresh mint leaves. Since mint is a favourite among my kids, this curry has become one of their favourites as well! It’s quick to prepare, easy to cook, and a healthy addition to everyday meals.

The vibrant aroma of mint paired with soft, tender potatoes makes it ideal for lunch boxes, travel food, or even a warm evening snack. This simple dish not only tastes wonderful but also carries the natural benefits of mint, known for aiding digestion and adding a burst of freshness to every bite.

Let’s move on to the recipe!

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients

Potatoes – 5-6 medium

Onions - 1 large

Mint leaves – 1 cup

Green chilli – 1-2 (adjust as needed), I used -5 bird eye chillis

Coriander leaves - 1 tbsp chopped

Lemon juice – 1 tsp (or a little tamarind)

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp (optional)

Salt – to taste

For tempering:

Oil – 1 to 2 tbsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Method

Wash, peel, and cut the potatoes into cubes; keep them aside.
Peel the onions, wash them, slice thinly, and set aside.
Rinse the mint & coriander leaves thoroughly. Grind the mint, green chilli, coriander leaves, and salt into a smooth paste, adding minimal water.
Heat oil in a pan and add mustard seeds and cumin seeds; let them splutter.
Add the sliced onions and sauté until they turn translucent.
Add the prepared mint paste and sauté for a few minutes until the raw aroma fades.
Add the potato cubes and mix well, ensuring they are evenly coated with the masala.
Sprinkle a little salt and chilli powder, then combine again.
Pour in a small amount of water, cover, and cook until the potatoes turn soft.
Stir occasionally to prevent the potatoes from sticking or burning.
Once cooked, switch off the heat.
Finish with a splash of lemon juice and give it a quick mix.
Serve hot with chapati or rice, or pack it into a lunch box!

Notes:

You can replace 1 cup of mint with a mix of half mint and half coriander for a balanced flavour, or use only one of them if you prefer.
For added taste, you may also include ginger and garlic.
Optionally, sprinkle a little chaat masala before serving.

Make this Mint Potato Dry Curry once, and it will surely become a regular in your kitchen! If you try it, do share your experience in the comments. 😊

Ridge Gourd Sweet Chutney with Yogurt | Heerekayi Sihi bajji (gojju) Recipe

sahajaisiri@gmail.com (Nisha) — Thu, 04 Dec 2025 11:37:00 +0000

Some recipes come to us with a touch of love and a little story — this is one of them. I learnt this delightful Ridge Gourd Sweet Chutney from my neighbor (Akshatha & her mother-in-law), and it quickly became a favorite in my home. My daughter especially loves it for its mild sweetness and creamy texture, making our lunch/ dinner a lot more joyful!

What I love about this chutney is how nutritious, easy to make, and absolutely kids-friendly it is. Ridge gourd is loaded with fiber and nutrients, while coconut and yogurt add richness and balance. The hint of jaggery transforms it into a comforting dish that suits all age groups.

Try this recipe when you want something refreshing yet simple to serve with your everyday meals.

Why You’ll Love This Chutney

Kids-approved recipe
Balanced flavors — sweet, creamy & comforting
No onion, no garlic
Healthy and super quick to prepare

Preparation & cooking Time: 15 - 20 minutes (total)

Serves : 4

Ingredients:

Ridge gourd (peeled & chopped) - 1 medium

Fresh grated coconut - ½ cup

Jaggery (adjust to taste) - 1–2 tbsp

Fresh Curds / Yogurt - ½ cup

Salt to taste

Water as needed (for grinding)

Optional Tempering

Mustard seeds -1 tsp

Dry red chilli - 1

Oil - 1 tsp

Method:

Wash & peel the ridge gourd to remove the tough skin.
Chop into small pieces.
Cook the ridge gourd in a little water until soft. Allow it to cool.
Add cooked ridge gourd, grated coconut, jaggery, and salt to a mixer jar.
Grind to a smooth paste using minimal water.
Transfer to a bowl and mix in curds/yogurt for a creamy consistency.

Optional Tempering

Heat oil in a small tempering pan.
Add mustard seeds and allow them to splutter.
Add a dry red chilli and fry for a few seconds.
Pour this tempering over the chutney.
Serve fresh chutney with idli, dosa, akki rotti, chapathi, or plain steamed rice.

Spinach & Almond Sauce Pasta (Dairy-Free)

sahajaisiri@gmail.com (Nisha) — Sun, 09 Nov 2025 14:43:00 +0000

This Desi Spinach & Almond Sauce Pasta is a quick, wholesome, and delicious dish that blends the earthy richness of spinach with the creamy texture of almonds — all without any dairy! It's incredibly easy to make, making it a perfect weeknight dinner when you’re craving something hearty yet healthy. The pureed spinach creates a smooth, vibrant sauce that coats every bite of pasta, while the almonds add depth and flavor, making each mouthful satisfying and comforting.

Packed with vegetables like carrots, beans, and garlic, this dish is full of nutrition. Whether you're a busy professional or a parent looking for a simple meal the whole family will love, this dish is sure to become a favorite. It’s also great for anyone on a dairy-free or plant-based diet, but it’s so delicious that even non-vegans will find it irresistible!

Why You’ll Love This Dish:

Easy to make: A simple recipe with minimal ingredients and quick cooking time.
Packed with flavor: A unique blend of spinach, almonds, and spices creates a creamy, savory sauce that’s hard to resist.
Healthy & satisfying: A great source of greens, healthy fats, and fiber — perfect for nourishing your body and satisfying your taste buds.
Loved by everyone: Whether you’re cooking for yourself or feeding the whole family, this dish is a crowd-pleaser and a go-to comfort meal!

Preparation Time: 10 minutes

Cooking time: 20 minutes total

Ingredients

Pasta – 200g (penne, fusilli, or your choice)

Spinach – 2 cups fresh, washed (or 1.5 cups frozen spinach)

Almonds – 12 (soaked in water for 30 minutes)

Garlic – 3–4 cloves, minced

Onion – 1 medium, finely chopped

Carrot – 1 small, grated or finely chopped

Green beans – 1/2 cup, chopped

Black pepper – 1/2 tsp (or to taste)

Salt – to taste

Oil – 2 tbsp

Method:

Boil pasta in salted water until al dente.
Drain and set aside, reserving about ½ cup of pasta water.
In a pan, boil the soaked almonds and spinach with little water (5 minutes).
Once spinach is wilted and cooled, transfer to a blender and blend into a smooth puree. Set aside.
Heat oil in a large pan. Add chopped onions and sauté until soft and slightly golden.
Add minced garlic, cook for a minute until fragrant.
Add chopped carrots and beans, and sauté for 5–6 minutes until tender. Sprinkle a little salt to season.
Lower the heat. Add the spinach almond paste to the pan and stir for a minute.
Adjust consistency with reserved pasta water — the sauce should be creamy but not too thick.
Season with salt and black pepper. Let it simmer gently for 3–4 minutes so flavors blend.
Add cooked pasta to the sauce. Toss gently until every piece is coated in the vibrant green sauce.
Taste and adjust seasoning.
Serve hot, with an optional sprinkle of freshly ground pepper or crushed almonds for garnish.

Ragi Halbai / Finger millet halubai– A Nutritious Karnataka Sweet Treat

sahajaisiri@gmail.com (Nisha) — Mon, 27 Oct 2025 16:43:00 +0000

Ever heard of Ragi Halbai? This traditional Karnataka sweet is made with the goodness of finger millet (ragi), coconut, and jaggery — a combination that’s both wholesome and satisfying. Unlike most sweets that rely on refined sugar or flour, this one stands out for its earthy flavour and health benefits. It’s perfect for those moments when you crave something sweet but still want to keep it nutritious.

What is Ragi Halbai?

Halbai is a sweet dish popular in coastal and Malnad regions of Karnataka, traditionally prepared with rice. The ragi version is a healthy twist that brings in all the benefits of calcium-rich finger millet while retaining that authentic homemade charm.

Ragi Halbai isn’t just a festive treat — it’s a nourishing dessert filled with calcium, iron, and fiber. A perfect way to enjoy traditional flavours while staying mindful of health.

Check out my recipe of rice halbai with tender coconut.

Ingredients

Ragi (finger millet) - 1 cup

Grated coconut - 1 cup

Grated jaggery (adjust as per sweetness) - 1.5 cups

Ghee - 2 tbsp (plus extra for greasing)

Water - 2 cups

A pinch of cardamom powder - a pinch (optional)

Method

Wash, soak ragi for 3–4 hours. Drain and grind it with grated coconut and little water to a smooth paste.
Strain the mixture using a muslin cloth or fine sieve to extract thick ragi-coconut milk. Repeat once more by adding some water to extract a thinner milk.
In a thick-bottomed pan, combine the ragi-coconut milk and jaggery. Stir on low flame till jaggery melts.
Keep stirring to avoid lumps. As it thickens, add ghee little by little.
When the mixture starts leaving the sides of the pan and forms a glossy mass, add cardamom powder (if using) and mix well.
Grease a plate with ghee, pour the mixture, and spread evenly. Allow it to cool slightly, then cut into desired shapes.
Serve warm or at room temperature — each bite offers a rich, nutty, and caramel-like sweetness that feels indulgent yet wholesome. I love it chilled too.

Chibud Rasayana or Mashmelon Payasa– A Traditional Goan Summer Dessert with Coconut Milk

sahajaisiri@gmail.com (Nisha) — Thu, 09 Oct 2025 13:01:00 +0000

On our way back home from Goa after our recent road trip, we noticed an old lady by the roadside selling something that had caught our attention for days — Chibud, also known as mashmelon or Goan musk melon. From day one of our trip through Goa, we were curious about this unique fruit, seeing it sold on almost every street and wondering what it might taste like.

Finally, we decided to stop and buy one. Communicating with the old lady wasn’t easy — she spoke only Konkani, a language unknown to us. After a few friendly smiles and hand gestures, we managed to buy the fruit, probably at a higher price than usual. But our curiosity to finally taste the Goan Chibud fruit made it completely worth it. It tastes quite similar to muskmelon in flavor, though its texture is softer and more delicate — making it perfect for rasayana or even a smoothie!

That’s how I ended up making this simple and refreshing Chibud Rasayana — a traditional Goan recipe that perfectly captures the coastal flavors. It’s made with fresh coconut milk, jaggery, and cardamom, allowing the natural sweetness and fragrance of the Chibud to shine through.

This Goan summer dessert is light, naturally sweet, and full of tropical flavor. The combination of Chibud and coconut milk creates a soothing, fragrant treat that keeps you cool and hydrated. If you don't get this fruit, no worries, you can try this recipe using regular musk melon too.

Preparation time: 15 minutes

Serves - 2-3

Ingredients

Ripe Chibud (Mashmelon / Musk Melon) - 2 cups (peeled, deseeded and chopped)- ¼ of a large mashmelon.

Thick coconut milk - 1 cup

Grated jaggery - 3–4 tbsp (adjust to taste)

Cardamom pod - 1

Thin poha/ paper avalakki - 2 tbsp (optional), enhances the taste

A pinch of salt (optional, to balance flavors)

Method:

Cut the Chibud fruit open, remove the seeds, peel the skin and chop the pulp roughly.
Take the chopped fruit in a large bowl, mash it a bit with fingers.
Add grated jaggery or jaggery powder , mix well and keep aside.
Grind freshly grated coconut in a mixer grinder along with a cardamom pod and water as needed. Extract the coconut milk. Add it to the fruit and jaggery mix.
Add washed and drained poha, combine well. Add salt if using (optional).
Refrigerate for 30 minutes and enjoy this cooling Goan dessert that’s perfect for hot summer days.

Colocasia Leaves Chutney/ Kesuvina ele gojju (Spicy & Tangy)

sahajaisiri@gmail.com (Nisha) — Mon, 22 Sep 2025 16:43:00 +0000

Grateful to my neighbor for introducing me to this delicious chutney made with fresh colocasia leaves. The blend of coconut, red chilli, tamarind, and a touch of seasoning makes it so unique and flavorful. A traditional recipe —truly a wonderful way to discover and enjoy local flavors!

Colocasia leaves (also called arbi ke patte, taro leaves, or kesuvina ele) are packed with nutrients and have several health benefits when cooked properly (since raw leaves contain oxalates that can cause irritation). These leaves are rich in iron, calcium, magnesium, vitamins and have anti-inflammatory properties.

Note: Always cook colocasia leaves thoroughly with tamarind, buttermilk, or other souring agents to reduce itchiness and neutralize oxalates.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

Colocasia leaves – 2-3 medium tender leaves (washed & chopped)

Grated coconut – ½ cup

Dry red chillies – 3-4 (adjust to taste)

Tamarind – small lemon-sized ball

Ajwain (carom seeds) – ½ tsp

Salt – to taste

For seasoning:

Coconut oil – 2 tbsp

Mustard seeds – ½ tsp

Garlic – 6 to 8 cloves (crushed)

Method:

Wash colocasia leaves well, remove thick veins if they are too hard, and roughly chop.
In a pan, dry roast the ajwain seeds till aromatic.
Take the chopped colocasia leaves in a pressure cooker along with tamarind, red chillis and salt
Cook for 2-3 whistles. This step of cooking the leaves (with tamarind) is important to remove the itchiness caused by these leaves
Let the cooked leaves cooling
Transfer the cooked ingredients, roasted ajwain, and grated coconut, into a mixer.
Grind to a smooth chutney, adding very little water (just enough to blend).
Heat coconut oil in a small pan, splutter mustard seeds.
Add crushed garlic and fry till golden. Add cleaned curry leaves.
Pour this seasoning over the chutney and mix well.
Serve with hot rice and a dollop of ghee.

Tamarind Leaves Rice Recipe / Hunase chiguru chitranna/ Chinta Chiguru Annam

sahajaisiri@gmail.com (Nisha) — Tue, 26 Aug 2025 13:30:00 +0000

If you’ve never cooked with tamarind leaves before, you’re in for a treat. Tamarind leaves, known as chinta chiguru in Telugu, are tender, slightly tangy, and full of flavor. This Tamarind Leaves Rice recipe is a simple, earthy dish that makes a delicious weekday lunch or a festive side during springtime, especially when the tender tamarind shoots are in season.

Whether you're looking for something new to do with tamarind leaves or want a nostalgic dish from Andhra cuisine, this recipe will hit the spot. By the way, I was recently introduced to cooking with tamarind leaves by my manager, who is from Andhra. Although I vaguely remember seeing a dish made with these greens on Instagram a while ago, this was my first time actually trying them. For this recipe, I adapted my usualMoringa/ curry leaves rice by simply swapping the moringa leaves with tamarind greens.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients:

tamarind leaves (young and tender, tightly packed) - 1 cup

Rice – 2 cups

Salt – to taste

Coriander Seeds - 2 tsp

Cumin - 1 tsp

Channa dal – 3-4 tbsp

Urad dal/ Black gram lentil – 2 tsp

Dry red chillis – 3-4 (as per taste)

Fenugreek seeds – ¼ tsp

Grated coconut/ grated dry coocnut – 2 tbsp (optional)

Coconut oil/ cooking oil – 2 tbsp

Onion – 1 (optional)

Peanuts/ ground nuts – 2 tbsp

Cashews for garnishing (optional)

Curry leaves - 1-2 sprig

Method:

Clean the tamarind leaves and remove hard stems if any (tender the leaves, better the taste). Wash the leaves well and spread on a clean kitchen towel and allow drying for few minutes.
Cook rice in a pressure cooker with 4 cups of water and salt to taste. It should be done in 3 whistles. Let the pressure settle down completely.
Chop onions and keep aside.
Heat a wok/ pan, add coriander seeds, cumin, channa dal, urad dal, fenugreek seeds and red chillis. Add a few drops of oil and fry them until you get nice aroma. Avoid burning of ingredients. Add grated coconut at the end and sauté once. Transfer this to a plate and allow cooling.
In the same pan, add cleaned green leaves and fry until the leaves are wilted and they leave good flavor. Add this to the above fried ingredients. Let it cool down completely.
Now, take a mixer jar, dry grind all the fried ingredients along with the roasted tamarind leaves and powder everything together. It need not be very fine powder.
Heat the pan; add oil, mustard seeds & peanuts. Fry the peanuts & let the mustards splutter. Add curry leaves.
Add onions, salt as required (remember that little salt has already been added while cooking rice) and fry until they turn translucent.
Add cashews and the spice & ground mix that is prepared before. Sauté for a while and add rice, mix well.
Switch off the stove.
Serve this rice when warm with a choice of raita. Enjoy the delicious rice with your family.

Pesarattu Recipe | Crispy and Nutritious Green Gram Pancake

sahajaisiri@gmail.com (Nisha) — Wed, 20 Aug 2025 17:23:00 +0000

Pesarattu is a popular breakfast dish from Andhra Pradesh, India. It’s a savory crepe made from green gram (moong dal) batter, known for its crispy texture and wholesome goodness. Unlike traditional dosa, pesarattu uses whole green gram instead of rice, making it rich in protein and fiber. It’s delicious on its own or served with ginger chutney or any other chutney!

Preparation Time: 6 -8 hours (including soaking time)
Cooking time: 30 minutes
Serves: 4

Ingredients

Green gram (whole moong dal), soaked for 6-8 hours or overnight - 1 cup

Dosa rice – ¼ cup (optional), I used

Green chilies – 2 (adjust to taste)

Piece of ginger - 1-inch

Cumin/ Jeera – 1 tsp

Salt - to taste (acout ½ tsp)

Water as needed

Oil or ghee for cooking

Method

Soak the Green Gram & rice: Rinse the green gram & rice thoroughly and soak it in enough water for at least 6-8 hours or overnight. This softens the dal and makes it easier to grind.
Prepare the Batter: Drain the soaked dal, rice and add it to a blender. Add green chilies, ginger, cumin seeds and a little water. Grind to a smooth batter, similar to dosa batter consistency. The batter should be thick but pourable. Add salt and mix well.
Cook the Pesarattu/ green gram dosa:
Heat a non-stick or cast-iron skillet over medium heat. Grease lightly with oil or ghee. Pour a ladleful of batter onto the pan and spread it evenly in a circular motion to form a thin crepe.
Drizzle a little oil around the edges and on top. Cover & cook until the edges turn golden brown and the surface looks dry, about 2-3 minutes.
Flip the pesarattu and cook the other side for 1-2 minutes until it turns crisp. You can cook just one side as well if you prefer it softer.
Serve Hot: Serve pesarattu hot with ginger chutney, coconut chutney, or side dish of choice.

Notes:

Soaking the green gram well is key to a smooth batter.
Add water gradually while grinding to get the right consistency.
Cooking on medium heat helps get a crispy yet cooked-through crepe.
For an extra twist, stuff pesarattu with upma or spiced potatoes for a filling breakfast.
Optionally you can add finely chopped onions & coriander leaves to the dosa batter for the enhanced taste.

Pindi Payasa/ paramanna or Belladanna or Gudanna (Sweetened Rice with Jaggery)

sahajaisiri@gmail.com (Nisha) — Fri, 15 Aug 2025 17:11:00 +0000

Pindi paramanna (as we call it basically) or Gudanna, a simple, sweet rice dish made with jaggery, is indeed a favorite offering for Goddess Lakshmi /Goddess Durga, especially during festivals like Navratri and Diwali. The simplicity and purity of this dish make it an ideal offering to the goddess during Shravana festivals such as Vara Mahalakshmi pooja/ Gowri Pooja...

Here’s a simple Gudanna recipe without milk or coconut milk, making it quick and easy to prepare. I have fond memories of enjoying this dish at my aunt’s (my mom’s elder sister) home during our summer vacations. She would make it as an offering to the gods for various occasions, even as simple as the arrival of a new calf. We, as kids, absolutely loved it.

Preparation time:10 minutes

Cooking Time: 30 minutes

Serves: 4-6

Ingredients:

Rice (preferably short-grain or sona masoori) - 1 cup

Jaggery (grated or powdered) – 1 – 1.5 cups

Ghee (Clarified Butter) – 2-3 tbsp

Cashews – 2 tbsp (15-20)

Raisins – 1-2 tbsp

Cardamom powder - 1/2 tsp

Fresh grated Coconut - 1/4 cup

A pinch of Salt

Method:

Wash the rice thoroughly and cook it in a pressure cooker or pot with 3 cups of water, until soft and cooked properly.
Take grated jaggery and little water (1/4 cup) in thick bottomed vessel, boil until melted.
In a separate pan, heat 1 tbsp of ghee and fry the cashews and raisins until golden brown. Remove the cashews from the pan and keep aside.
Add the cooked rice to the pan with the ghee, and mix well.
Run the above prepared jaggery syrup through a sieve to remove any impurities and pour to the rice.
Add cardamom powder, a pinch of salt (to balance the sweetness), and grated coconut if using. Stir well until everything combines well with the rice.
Add remaining Ghee, cook the rice and jaggery mixture on low heat for another 5 minutes, allowing the flavors to meld together.
Garnish with fried cashews and raisins.
Serve hot as a special offering to Goddess Lakshmi/ Durga.

Mango Sago

sahajaisiri@gmail.com (Nisha) — Sat, 09 Aug 2025 10:59:00 +0000

Mango Sago – A Tropical Dessert That’s Pure Sunshine in a jar

There’s something magical about summer — long sunny days, golden evenings, and of course, the king of fruits: mango. In my kitchen, summer means finding creative (and delicious) ways to enjoy mangoes before the season slips away. One of my absolute favorites is Mango Sago, a creamy, chilled dessert that feels like a tropical hug for your taste buds.

Originating from Hong Kong’s dessert cafés in the 1980s, Mango Sago quickly spread across Asia and beyond. The concept is simple: soft, chewy tapioca pearls (sago) meet velvety mango puree and creamy milk, creating a harmony of textures and flavors. It’s light, refreshing, and surprisingly easy to make at home.

Preparation & Cooking time: Around 30-45 minutes (+refrigeration)

Serves: 4

Ingredients

Sago pearls (small tapioca pearls) - ½ cup

Ripe mangoes - 2–3

Coconut milk - 1½ cups

Sugar – ¼ cup (adjust based on mango sweetness)

Condensed milk (optional, for creaminess) - ½ cup

Ice cubes or crushed ice (optional, for extra chill)

Method

Step 1: Cook the Sago (You can use your method of cooking sago based on the sago used)

Bring a pot of water to a rolling boil.
Add sago pearls and cook on medium heat, stirring occasionally to prevent sticking.
When the pearls turn mostly translucent (about 10–12 minutes), turn off the heat.
Drain and rinse under cold water to remove excess starch.
Mix 2 tbsp of sugar and refrigerate till serving.

Step 2: Prepare the Mango Puree

Peel and chop the mangoes.
Blend 2 mangoes with coconut milk and sugar until smooth.
Taste and adjust sweetness.

Step 3: Assemble

In serving bowls, add a spoonful of sago pearls.
Pour over the mango puree.
Add chunks from the remaining mango for a juicy bite.
Drizzle with condensed milk if you like extra richness.
Serve chilled with optionally added ice cubes.

Notes:

You can add other fresh fruits / nuts for enhanced taste. There is no rule.
You can completely avoid condensed milk, adjust the sugar level.
Refrigerate Sago, mango puree separately and assemble just before serving for the better taste.
You can add a spoon of custard as well while assembling the dessert.

Almond Broccoli Soup Recipe

sahajaisiri@gmail.com (Nisha) — Sun, 13 Jul 2025 13:13:00 +0000

Soups are always a comfort food at home, especially when we are looking for something light, warm, and wholesome. This Broccoli Almond Soup is a creamy, mildly spiced bowl of goodness that's loaded with nutrients. With the richness of almonds and the fiber-packed goodness of broccoli, it makes a perfect starter or even a light meal on its own.

It’s a great way to introduce broccoli into your family’s diet, especially for kids who usually avoid green veggies. What I love the most about this soup is the ease of preparation—minimal ingredients, yet very flavorful. You can make it richer with milk or keep it vegan by opting for plant-based alternatives.

Try this simple recipe and serve it with toasted bread or just as is on a cozy evening!

Check out my recipe of Green sauce pasta with Almond & Broccoli.

Preparation Time: 30 minutes

Cooking time: 20-30 minutes

Serves: 4

Ingredients:

Broccoli – 1 medium head (cut into florets)

Almonds – 15–20 (soaked in hot water for 30 mins & peeled)

Onion – 1 small (chopped)

Garlic – 2 cloves (chopped)

Oil or butter – 1 tbsp

Water or vegetable broth – 2–2.5 cups, I used water

Milk (optional) – ¼ cup (for creaminess) or use almond milk

Salt – to taste

Pepper – to taste

Method:

Soak almonds in hot water for 15-30 minutes. Peel the skin and set aside.
Clean Broccoli florets by washing them in running water and the bringing it to a quick boil in hot water. Drain, wash once again in running water & keep aside.
Heat oil or butter in a pan. Add chopped onion and garlic. Sauté until soft and aromatic.
Add broccoli florets and peeled almonds. Sauté for 2-3 minutes.
Pick and keep aside few broccoli florets for final garnishing.
Pour in water or broth and cook until the broccoli is tender (about 5 minutes).
Allow the mixture to cool slightly. Blend into a smooth puree.
Transfer back to the pan. Add milk (optional) for extra creaminess. Season with salt and pepper. Simmer for 2–3 minutes.
Transfer to the serving bowl topped with broccoli florets kept aside for garnishing and serve the hot soup.

Notes:

Serving suggestions: This can be served with a drizzle of cream (optional), and a sprinkle of crushed pepper or roasted almonds.

Java Plum (Jamun) Lassi/ Nerale hannu lassi

sahajaisiri@gmail.com (Nisha) — Sat, 05 Jul 2025 14:30:00 +0000

Java Plum (Jamun) Lassi/ Nerale hannu lassi - A Refreshing & Healthy Summer Drink !

Jamun or Java Plum is a wonderful seasonal fruit with a deep purple hue and a unique sweet-tangy flavor. Known for its numerous health benefits, especially for digestion and blood sugar regulation, this fruit is often enjoyed fresh or with a pinch of salt. This year, we tried something different – a simple lassi using fresh jamuns – and it turned out to be a delightful surprise!

This Java Plum Lassi is not just eye-catching with its lovely lilac shade but also packed with flavor and nutrition. It’s become a new favorite of my kids, who love jamun fresh fruit too. Blending it with chilled curd and a hint of sweetener balances the flavors perfectly.

Lassi, being a classic summer drink in Indian homes, gets an interesting twist with jamun here. It is easy to make, refreshing, and great for gut health too. Do try this seasonal treat before the jamuns vanish for the year!

Servings: 2
Preparation Time: 10 minutes

Ingredients:

Java plums (Jamun)/ Nerale hannu – ½ cup (deseeded and chopped), or you can 2-3 tbsp of homemade fruit preserve

Fresh curd (yogurt) – 1.5 cups (chilled)

Honey or sugar – 3-4 tsp (adjust to taste)

Water or milk – 1/4 cup (adjust for consistency)

Ice cubes – a few (optional)

Method:

Wash and deseed the jamuns. Chop roughly.
Add jamun pulp, curd, honey/sugar, and water (or milk) into a blender.
Blend until you get a smooth, frothy mixture.
Serve chilled: Pour into glasses. Add ice cubes if desired and serve fresh

Notes:

Use fully ripe jamuns for natural sweetness and rich color.
For a vegan version, substitute curd with plant-based yogurt (like coconut or almond yogurt).
This lassi not only cools you down but is also known for its benefits in improving digestion.
You can use preserved java plum. I have preserved excess java plums this season by boiling the deseeded fruit with sugar and refrigerated. Used about 2-3 tbsp to make 2 glasses of lassi.

Beetroot Raita / Beetroot mosaru gojju

sahajaisiri@gmail.com (Nisha) — Thu, 19 Jun 2025 16:16:00 +0000

Bright, vibrant, and packed with nutrition, Beetroot Raita is a delightful twist to the classic Indian yogurt side dish. With its naturally sweet and earthy notes, beetroot blends beautifully with creamy curd to create a refreshing accompaniment that not only tastes good but also looks stunning on the plate. This raita is a feast for the eyes and the palate — mildly spiced, cooling, and incredibly nourishing. Rich in iron, fiber, and antioxidants, beetroot raita makes a great side for spicy rice dishes, parathas, or even a light summer meal on its own. Whether you're looking to include more vegetables in your diet or simply want to jazz up your everyday meal, this quick and easy recipe is sure to impress both kids and adults alike.

Ingredients:

Beetroot – 1 medium (grated or finely chopped)

Curd / Yogurt – 1 cup (fresh and thick)

Green chilli – 1 (finely chopped, optional)

Ginger – ½ tsp (grated, optional)

Cumin powder – ½ tsp (roasted)

Salt – to taste

Coriander leaves – 1 tbsp (chopped)

For tempering (optional):

Oil – 1 tsp

Mustard seeds – ½ tsp

Curry leaves – few

Hing/asafetida – a pinch (optional)

Method:

Wash, peel, and grate the beetroot. Steam or boil it with a little water until soft (about 5–7 minutes). Allow it to cool completely. Instead you can also cook whole beetroot for 3 whistles in a Pressure cooker (it should be firm, not to overcook), then peel & grate which is very simple & I mostly do this way.
In a bowl, whisk the thick curd until smooth. Add salt, roasted cumin powder, and ginger, and chillies (if using).
Add the cooled cooked beetroot to the curd. Mix well. Adjust consistency by adding a little water if it's too thick.
Sprinkle chopped coriander.

Optional tempering:

Heat oil in a small pan, add mustard seeds. Once they splutter, add curry leaves and a pinch of hing/ asafoetida. Pour this over the raita.

Notes:

Use raw grated beetroot for a crunchier texture and more nutrients.
Add finely chopped onions or cucumber for more variation.

Jackfruit Kadubu (Halasinahannu Kadubu)/ Halasina hannu gatti or kottige

sahajaisiri@gmail.com (Nisha) — Tue, 10 Jun 2025 13:31:00 +0000

Here's a traditional Jackfruit Kadubu recipe, where the sweet jackfruit mixture is wrapped in banana leaves and steamed to perfection. This dish is popular in coastal Karnataka and Kerala, especially during the summer & monsoon season when jackfruits are in abundance.

Also Check Halasina hannu Genasale recipe here!

Servings: 6–8 kadubus
Preparation Time: 20 minutes
Cooking Time: 30-45 minutes

Ingredients

For the batter:

Ripe jackfruit (deseeded): 2 cups (finely chopped)

Jaggery (grated or powdered): ¾ to 1 cup (adjust to taste)

Rice: 1 cup

Grated coconut : ½ cup

Salt: 1 tsp

Others:

Banana leaves (cut into ~10x10 inch squares, slightly wilted over flame to soften)

Method

Wash & soak dosa rice for 4-5 hours
Chop or Blend the cleaned jackfruit bulbs into a slightly coarse pulp.
Wash the soaked rice once again clean.
Grind with salt, grated jaggery to make a smooth batter adding very little water. Add grated coconut towards the end or when the rice is almost done. Don’t add too much of water, if the batter is too runny, it will be difficult to wrap it in the banana leaves.
In a large mixing bowl, combine jackfruit pulp, rice, coconut, jaggery batter.
Briefly heat each banana leaf square over an open flame to make them pliable.
Wash The wilted leaves with clean water

Wrap the Kadubu, Steam & serve

Place a scoop (about 2–3 tablespoons or little more) of the dough onto the center of the banana leaf.
Flatten slightly into a rough rectangle.
Fold the banana leaf over the dough to make a packet (you can fold it like a book or envelope).
While wrapping the batter, keep steamer with enough water to heat on stove.
Place the packets neatly in the steamer allowing the steam to circulate properly which allows the kadubus to cook evenly. Keep the kadubu packets such a way that folded-side facing down.
Steam for about 30 -40 minutes on medium heat.
When done, the aroma will change, and the dough will become firm and cooked through.
Once cooked, let them cool slightly.
Serve warm as-is or with a drizzle of ghee. The banana leaf imparts a subtle, earthy aroma to the kadubu.

Notes:

The jackfruit should be fully ripe and aromatic for best flavor.
You can adjust the sweetness by altering jaggery quantity.
You can cook the batter in idli moulds if you have no access to the banana leaves.

Green Sauce Pasta with Almonds, Spinach & Broccoli

sahajaisiri@gmail.com (Nisha) — Wed, 04 Jun 2025 14:25:00 +0000

Creamy Green Sauce Pasta is the perfect guilt-free indulgence for pasta lovers who crave comfort and nourishment in one bowl. While pasta isn't always seen as the healthiest option, this vibrant, veggie-loaded version flips the script — blending the creamy goodness of almonds and milk with the power-packed nutrition of spinach, broccoli, and other colorful vegetables.

Mildly spiced with garlic, pepper, and oregano, and finished with a silky, nutty green sauce, it’s a no-fuss, no-guilt meal that even picky kids will devour. The rich green color is fun and inviting, while hidden veggies ensure they're getting their vitamins without even realizing it. It's the kind of recipe that brings joy to the table — hearty, wholesome, and irresistibly tasty. Let’s get into my recipe which is comparatively simple without too many fancy ingredients. I used spices, herbs available commonly in Indian kitchen.

Serves: 2–3
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

For the Green Sauce:

Spinach: 1 cup (washed)

Cleaned Broccoli florets: ¼ cup (about 10 florets)

Almonds (soaked or blanched): 10–12

Milk: 1 cup (adjust as needed)

All-purpose flour/ Corn flour – 1 tsp

Salt & pepper: to taste

Grated cheese – 2 tbsp (optional)

For the Pasta:

Pasta of choice (penne, fusilli, etc.): 2 cups (boiled)

Butter/ Oil/ Clarified butter: 1 tbsp

Broccoli florets – ½ cup

Garlic cloves: 3–4

Onion: 1 small (sliced/ chopped)

Carrot: 1 small (julienned or thinly sliced)

French beans: ½ cup (chopped)

Chilli flakes: ½ tsp (adjust to taste)

Oregano: ½–1 tsp

Method

Prepare Green Sauce

Lightly steam or blanch spinach, almonds (preferably soaked) and broccoli (2–3 mins).
In a blender, take steamed spinach, almonds, broccoli, salt, and pepper. Blend into a smooth green sauce. Set aside.

Cook Pasta and prepare vegetables

Boil pasta with pinch of salt and drizzle of oil in a large vessel until soft as instructed by the maker.
Once pasta is cooked, add some cold water, drain completely and set aside.
Peel garlic & onions and finely chop them.
Wash and chop the vegetables as in the ingredients list.
In a pan, melt butter or heat oil.
Add onions, garlic and sauté until soft.
Add carrots, beans and cleaned broccoli florets; cook 3–4 minutes until slightly tender but crisp.
Season with a pinch of salt.
Add a teaspoon of flour and fry for a minute.

Combine Sauce & Pasta

Add the green sauce to the sautéed vegetables.
Add milk and let it simmer for 2–3 minutes. You can add little water if it’s thicker than the required consistency. Remember pasta turns thicker as it gets colder.
Add cooked pasta and toss everything together.
Sprinkle chilli flakes, oregano, and adjust salt and pepper.
Serve hot, optionally topped with grated cheese or crushed almonds for texture.

Notes

Almonds give the sauce a creamy, nutty richness. With that you can totally avoid the flour.
For extra spice, add green chili to the sauce. I prefer more black pepper over green chillis in the pasta
You can substitute regular milk with any plant-based alternative, especially since combining milk with salt regularly isn't considered ideal in Ayurveda.

Jackfruit Seed & cucumber Stir-Fry/ Halasina beeja southe kai palya/ Bele southe taalu

sahajaisiri@gmail.com (Nisha) — Tue, 27 May 2025 14:11:00 +0000

Cucumber-Jackfruit Seed Palya is a humble yet deeply flavorful stir-fry that reflects the heart of Coastal Karnataka’s seasonal, sustainable cuisine. Made with Mangalore cucumber (which used to be always part of summer vegetable farming olden days) and jackfruit seeds, this authentic dish embodies the essence of zero-waste cooking, turning seasonal abundance and often-discarded seeds into a nourishing, protein-rich side.

Rooted in tradition and guided by mindful use of local produce, this palya is light, earthy, and subtly sweet — a true taste of the region's thoughtful food culture. It's a comforting, wholesome addition to any meal, especially when served with rice or soft rotti.

Here you find my version of recipe & try this season without wasting the jackfruit seeds after eating the sweet fruit!

Ingredients:

Jackfruit seeds – 10-15

Sambhar southe/ Mangalore cucumber – 1 (small)

Salt to taste

Chilli powder – ½ tsp

Jaggery (grated) – 1 tsp

Grated coconut – 1 tbsp

1 tablespoon oil

½ teaspoon mustard seeds

1–2 dried red chilies

Curry leaves – 1 sprig

Instructions:

Slightly crush the jackfruit seeds and remove the hard skin (crushing helps in removing the skin). Pressure cook the seeds for 2-3 whistle with water & salt to taste. Set aside.
Once pressure settles down, open the lid and slice the jackfruit seeds.
Wash, cut the cucumber into halves and remove the core with seeds. Then cut then into thin pieces of ¼ inch length or as desired.
Heat oil in a pan. Add mustard seeds and let them splutter.
Add dried red chilies and cleaned curry leaves. Sauté well.
Add the cucumber pieces. Add salt jaggery, turmeric powder & chilli powder.
Mix everything well and allow cucumbers to cook for few minutes. You can sprinkle little water in case needed.
Add the sliced jackfruit seeds and Stir-fry for a few minutes more so that every ingredient is combined well and they are cooked properly.
Add grated fresh coconut, mix & Swich off the heat.
Serve this delicious & nutritious stir fry/ palya with boiled red rice and a spoon of ghee.

Notes:

You can replace sambhar cucumber with regular salad cucumber which will have a unique flavor infused.
This recipe is mildly spiced, you can make a spicier version as well which tastes equally good.

Ripe Wild Mango stew/ Kaadu mavina hannu saaru

sahajaisiri@gmail.com (Nisha) — Thu, 22 May 2025 18:02:00 +0000

A Taste of Summer, Memory & Home

As summer ripens under the golden sun, memories of childhood return with the scent of wild mangoes wafting through the air — that unmistakable fragrance of forests, rain-soaked soil, and tree-shaded afternoons. In the villages of coastal and Malnad Karnataka, this was the season we waited for all year: a time when nature gifted us wild mangoes — small, golden, fibrous, sweet-tangy delights that needed no market or price tag. They simply fell into our laps, sometimes quite literally.

Back then, there were no store-bought mangoes wrapped in plastic. We kids would run barefoot under the canopy of mango trees, racing each other to grab the ripest ones shaken loose by the wind — sticky fingers, stained clothes, laughter echoing across the fields. Some mangoes were eaten right there, juice dripping down our arms, and the rest were lovingly brought home in the folds of our skirts or in small steel buckets. That’s when Amma or aunts would turn them into something magical — Kaadu Mavina Hannina Saaru.

This saaru isn’t just a dish. It’s a memory, a summer holiday ritual, a warm, tangy-sweet-smoky bowl of home. No coconut, no fancy ingredients — just the earthy sweetness of wild mangoes, the sharpness of basic spices (green chilli or red chilli), and the comfort of garlic and jaggery simmered in harmony. Served over steaming hot rice with a drizzle of ghee and a crunchy fry on the side, it brings back the feeling of sitting cross-legged on the kitchen floor, waiting for that first ladleful.

Today, even when wild mangoes are harder to find, this simple, rustic saaru remains a celebration of nature, nostalgia, and the joy of seasonal cooking — a taste of those long, sunlit childhood summers. I am lucky to have them in my parent's farm even today!

Check out the recipe of wild mango hasi gojju!

Preparation time: 15-20 minutes

Serves: 4

Ingredients:

Wild ripe mangoes/ sakkare kutti – 6 – 8

Salt – 1.5 tsp

Water – 3-4 glasses, adjust as required

Jaggery – small orange sized or little more

Green chillis – 2-3, adjust as required

Coconut oil – 2 tsp

Mustard seeds – 1 tsp

Dry red chilli – 1

Curry leaves – 1 sprig

Method:

Rinse the wild mangoes thoroughly. Remove the stalk and gently peel off the skin using your fingers.
Separate the peels and seeds, placing the skins in one bowl and the seeds in another.
Add a little water to the bowl with the mango skins. Squeeze the peels well to extract all the juice and flavor.
Discard the squeezed skins and pour the extracted juice into the bowl containing the mango seeds.
Press and squeeze the mango seeds gently to loosen and release some of the pulp into the juice.
Add salt, grated jaggery, and a few green chilies (lightly slit) to the mixture.
Bring everything to a boil and simmer until the mango seeds are well-cooked and the flavors blend beautifully.
Once done, switch off the heat.
In a small pan, heat a little coconut oil.
Add mustard seeds and let them splutter.
Toss in a few fresh curry leaves and sauté briefly.
Pour this fragrant seasoning over the hot mango saaru.
Serve hot with steamed rice, a spoonful of ghee, and a side of stir-fried vegetables.

Notes:

You can optionally add garlics in the seasoning.
This saaru also pairs wonderfully with curds for a light, comforting meal.

Musk melon Juice/ Kharbuja juice

sahajaisiri@gmail.com (Nisha) — Sun, 11 May 2025 17:14:00 +0000

Summer is the season of melons – nature's way of helping us stay cool and hydrated. Muskmelon, or Kharbuja, is one such fruit that’s not only juicy and sweet but also rich in water content and essential nutrients. It is a perfect choice for a mid-morning drink or a light evening refreshment. Today, let’s see how to make a quick and easy muskmelon juice without milk – a vegan, tummy-friendly option ideal for the whole family (if your kids love this fruit, my kids never ready to try this out😊).

Preparation time: 10 minutes

Serves: 2

Ingredients:

Ripe muskmelon (peeled, deseeded, and chopped) – 1 cup

Honey or Sugar (optional, based on sweetness of the melon) - 2 teaspoons

Chilled water- 2 cups

Ice cubes (optional) – 4-6, for serving

Method:

Peel, deseed, and chop the muskmelon into small pieces.
Add the chopped muskmelon to a blender. Add chilled water, sweetener (Sugar/ Honey).
Blend everything until smooth. Avoid straining to have that fresh fruity punch.
Pour into glasses and serve immediately. Optionally, garnish with 2 ice cubes per glass and serve fresh.

Wild Mango Juice/ Kaadu mavina hannu Sherbat (3-Ingredient Recipe)

sahajaisiri@gmail.com (Nisha) — Wed, 23 Apr 2025 17:55:00 +0000

Embracing the Essence of Summer:

As the sun blazes overhead and the days grow longer, there's no better way to embrace the essence of summer than with a refreshing glass of wild mango juice. In the verdant landscapes of coastal Karnataka and the Malnad region, wild mangoes, known locally as 'kaadu mavina hannu', ripen in abundance, offering a unique blend of tangy and sweet flavors that are both invigorating and nostalgic.

These wild mangoes, smaller and more fibrous than their cultivated counterparts, are cherished not just for their distinctive taste but also for their cultural significance. Traditionally, they have been used in a variety of dishes—from pickles like 'midi uppinakai' to curries and chutneys—each recipe passed down through generations, preserving the rich culinary heritage of the region.

In this post, we'll delve into the simple yet delightful process of crafting wild mango juice, a beverage that not only quenches thirst but also connects us to the rhythms of nature and the traditions of our ancestors. Whether you're reminiscing about childhood summers or discovering this delicacy for the first time, this recipe promises a taste of authenticity and a moment of cool respite with just 3 ingredients.

Preparation Time: 15 minutes

Serves: 5 - 6

Ingredients:

Ripe wild mangoes (kadu mavina hannu) – 8-10 (small)

Water (preferably chilled) – 4 glasses

Sugar - 6–8 tsp (adjust to taste)

Ice cubes(optional)

Method:

Begin by rinsing the wild mangoes thoroughly to remove any impurities. Gently peel the skins, then, using your hands, squeeze the mangoes in a large mixing bowl to release the rich pulp and juice.
Gradually add water in small amounts as you continue to extract every bit of pulp from the mangoes. Once done, discard the seeds.
To the extracted pulp, add the remaining water and sugar. Stir gently but thoroughly with a spoon until the sugar dissolves completely, blending into a sweet, aromatic nectar.
For an authentic experience, I prefer not to strain the juice—this retains the full-bodied flavor and texture of the wild mango. However, if the mangoes are particularly fibrous, you may choose to churn the mixture briefly in a mixer or strain it through a fine sieve for a smoother consistency.
Pour the juice into serving glasses, top with a few ice cubes if desired, and serve chilled for a refreshing summer delight.

This version is perfect when you want to enjoy the raw, tangy-sweet flavor of wild mangoes with minimal ingredients.

Yugadi Pachadi/ Bevu bella panaka/ Yugadi panaka

sahajaisiri@gmail.com (Nisha) — Sun, 30 Mar 2025 16:51:00 +0000

Yugadi, the vibrant and auspicious festival that marks the beginning of the New Year in the Deccan region, is not just a celebration of time’s passage; it is an exploration of life’s many facets through its rich symbolism and customs. One of the most heartwarming traditions of this festival is the preparation of Yugadi Pachadi, a dish that epitomizes the philosophy of embracing life with all its ups and downs.

What is Yugadi Pachadi?

Yugadi Pachadi is a unique and traditional concoction made from a blend of six key ingredients, each symbolizing an aspect of life. It is not just a dish but a metaphor for the journey we take through the various seasons of our lives, marked by different emotions and experiences. The six ingredients that make up this pachadi are:

Tamarind (Tamarind pulp) – Symbolizes the sour moments in life. Just as tamarind is tangy, life sometimes brings sour or bitter moments that challenge our strength.
Jaggery (Jaggery cubes) – Represents the sweet moments. It reminds us that life is also filled with joyous, sweet experiences that make our journey worthwhile.
Black Pepper/ Green Chili – A symbol of bitterness, representing the challenges and tough times we may face.
Salt – It stands for the salty experiences, the times when we may feel overwhelmed or burdened, but it is also a crucial part of life's flavor.
Neem flowers (I used neem leaves)– These are a reminder of the bitter, yet cleansing moments that promote growth and resilience.
Raw Mango Pieces – Representing new beginnings, raw mangoes are a harbinger of freshness and the promise of a new start.

Each ingredient, when combined, creates a perfect balance of tastes – sweet, sour, bitter, salty, and tangy – encapsulating the human experience in a single dish. Just as we must embrace both the joyful and difficult moments in our lives, Yugadi Pachadi reminds us to accept the blend of life’s flavors.

The Spiritual Significance

Yugadi, as it marks the start of a new year, is a time for reflection, renewal, and growth. The symbolism of the ingredients in Yugadi Pachadi teaches us important life lessons:

Embrace the good and the bad: The mixture of contrasting tastes in the Pachadi teaches us to accept the fullness of life. No single moment defines our existence. Each experience, whether it is sweet or bitter, contributes to our growth and understanding of the world around us.
The balance of opposites: Life is a constant balancing act. The sweetness of jaggery and the bitterness of neem flowers are essential to balance the flavors of our lives. The bitterness sharpens our character, while the sweetness nurtures our spirit.
Embracing new beginnings: Just as the raw mango signifies the onset of a new year, it serves as a reminder that every day is an opportunity to start anew, to make choices that reflect growth and progress.

The Tradition of Sharing

Yugadi Pachadi is not just a family affair. It is meant to be shared with friends, neighbors, and loved ones. This act of sharing reflects the spirit of community that is so central to the festival. It encourages a sense of togetherness, compassion, and mutual respect. In a way, when we share Yugadi Pachadi, we share not just a dish, but also our hopes, dreams, and intentions for the year ahead.

Making Yugadi Pachadi at Home

The preparation of Yugadi Pachadi is a simple yet meaningful ritual that connects us with the essence of the festival. Here’s a simple recipe for you to try at home:

Ingredients:

Tamarind pulp - 1 tbsp
Jaggery (grated) - 1 tbsp
Crushed black pepper - 1 tsp
Salt - 1/4 tsp
Neem flowers (fresh or dried) - A handful, I used 3-4 fresh tender neem leaves finely chopped as flower wasn't available

Raw Mango (peeled and cut into small pieces) - 1, I used homegrown hog plum

Method:

In a bowl, soak the tamarind pulp in water for a few minutes to extract the juice.
Make jaggery syrup by boiling it with 1/4 cup of water and strain to remove any impurities.
Add the jaggery syrup to the tamarind juice.
Add the crushed/ powdered pepper and salt.
Add the neem flowers (finely chopped neem leaves) and raw mango (hog plum) pieces to the mixture.
Stir everything together and let it sit for a few minutes so the flavors can blend.

Serve it with a prayer for peace, prosperity, and good health for all. As you savor this dish, take a moment to reflect on the lessons it imparts: life is a blend of everything, and all experiences, both bitter and sweet, shape who we are.

Brined Jackfruit Stir-Fry / Uppu sole palya/ Sole taalu

sahajaisiri@gmail.com (Nisha) — Sat, 15 Mar 2025 11:28:00 +0000

Jackfruit, known for its filling property, holds a special place in traditional Indian cuisine. While fresh jackfruit is commonly used in curries, fries, and chips, brined jackfruit is an age-old method of preservation that allows for its use throughout the year. Let’s explore the magic of brined jackfruit, its preparation, benefits, and some delicious ways to cook with it as we have already entered the jackfruit season of the year.

Brining is a preservation technique that involves soaking jackfruit pieces in a saltwater solution. This method extends the shelf life of the fruit while enhancing its flavor. The process helps maintain the texture and nutrients of jackfruit, making it a perfect ingredient for various recipes, especially in coastal and southern regions of India.

Ingredients:

Brined jackfruit pods - 1 cup (tightly packed)

Jaggery - 1.5 tsp (Optional)

Fresh grated coconut - 2 tbsp

Turmeric powder - ½ tsp

Reg chilli powder – ½ tsp

Coconut oil - 1 tbsp

Mustard seeds - ½ tsp

Split black gram/ Urad dal - ½ tsp

Broken red chili – 1-2

Curry leaves – 1 sprig

Method:

Soak the brined jackfruit in water for an hour and rinse multiple times to remove excess salt.
Remove excess water squeezing the brined jackfruit bulbs. Chop into bite-sized pieces.
Heat coconut oil in a pan. Add mustard seeds, split black gram lentils and broken red chili; let them sizzle.
Add curry leaves & the chopped jackfruit, chilli powder and jaggery. Sauté for a few minutes until the jackfruit is cooked.
Add grated coconut, mix well, and turn off the heat.
Serve this simple stir fry with boiled rice & coconut oil.

Notes:

No additional salt is needed due to the brining.
Sometimes brined jackfruit remains hard even after cooking. If you are using such jackfruit, consider pressure cooking with water before adding to the seasoning/ tadka.