Mandaki or puri or puffed rice Upma


It’s actually called mandaki in proper Kannada. The original recipe’s name is mandaki usli. It’s a very simple, healthy and tasty recipe. This recipe is from the mid North West part of Karnataka and mirchi bajji along with this is a great combination. In this recipe instead of puffed rice you can use beaten rice/avallaki or just plain cooked rice. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Cooking Time: 20 minutes
makes: 2 plates

What you will need.

4 cups – puffed rice
6 cups – water
½ tsp – turmeric
2 tsp – lemon juice
1 tbsp – roasted gram powder (just take one tbsp roasted gram and powder it)
1 tsp – mustard seeds
1 tsp – channa dal
1 tsp – urad dal
1 tbsp – vegetable oil (or just any veg oil)
1 onion – medium sizes finely chopped
6 green chillies – split into two or more according to your taste
1 small capsicum/bell peppers – chopped into small squares
1 small potato – chopped into small squares
½ cup – fresh grated coconut
Curry leaves little
finely chopped                                                                                                                                                                              Salt to taste’


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Soaking the puffed rice in water (2 nd pic)

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How to make.

Take pan or kadai once its heated add oil, when the oil is hot add mustard seed, urad dal and channa dal, after 30 seconds add the onion , chilly, potato ,curry leaves, turmeric and salt they let it cook in medium fame until the potatoes are done, it might take fifteen minutes. Then add the capsicum and grated coconut mix it well and cook for more five minutes. Then take a big bowl add water and soak the puffed rice for 3 to 5 minutes, then drain out the excess water. Then take the soaked and water drained out puffed rice in a bowl then add lemon juice and roasted channa powder and mix well. Then add the puffed rice in the pan and mix with sauté onion mixture and mix it well nicely and add coriander and it’s done , this recipe is good with the mirchi bajji. Mirchi or chilly bajji recipe will be posted soon.




*don’t soak the puffed rice too much in the water will become soggy.

*when adding salt be a bit careful coz in puffed rice there will be a little salt so add accordingly.

*when adding beaten rice instead of puffed rice  you need to soak but don’t add the powdered channa

*when adding rice instead of puffed rice don’t add powdered  channa and use one day older rice it tastes good.

*In the pictures I have not added capsicum  or potato, but usually add capsicum most of the time.

PS (the photos are not that clear)





Pizza Tomato sauce

I wanted to post this pizza sauce before I forget the exact ingredients for one medium size pizza. I will also be travelling from tomorrow and will be back only next Sunday and so thought I will post before I leave. it’s a simple recipe, you can make more and store it the fridge for 1 to 2 weeks, but I make it fresh whenever I make pizza, it’s better than the store brought preservatives added sauce. So here goes the recipe.

Basic Information:
Preparation Time: 15 minutes.
Cooking Time: 10 + 5 minutes
makes:1 cup


Olive oil – 1tbspn

Garlic – 2 to pods

Tomato – 2 to 3 medium sized

Oregano dried – 1 tspn

Sugar – 1/2 tspn (optional I dint add though)

Chili flakes – 1 tspn (Or ½ tspn if you want less spicy)

Pepper – ¼ tspn or 2 to 3 pepper

Sauf – 1/4th tspn or 2 to 3 (I used sauf because its gives the flavor of thyme I feel)

1 tsp salt or according to your taste.

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Blanch the tomato, the remove the skin chop it roughly. Put all the blanched chopped tomato and all the other ingredients in a mixer/blender and make it into a smooth puree, then in a sauce pan fry the sauce it for 10 minutes or until the sauce becomes thick in a low flame, don’t over cook and its ready to use.

Masala Chai/Chai Masala

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I wanted to make homemade chai masala from a very long time. Why? this idea of making chai masala came to my mind was, when I was in the US my neighbour was also from Bangalore, whenever I used to go to her place she used to make this best masala chain I have ever had, from then onwards I started liking chai and until now I prefer chai over coffee but before I used to like coffee. Now I am a chai fan. I had tried the store brought chai masala it was not at all good and was a waste of money

In all these years whenever I wanted to make chai masala I dint have the ingredients immediately or when I had all the ingredients I either dint have the recipe or mood to do it, or I used to make ginger or cinnamon or cardamom chai whichever ingredient was available and now finally I have made my custom-made masala chai, all the ingredients are according to my taste and I enjoy my tea sessions, either alone or with DH or the guests at home, so here goes the recipe.

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Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: nil
Cooking Time: nil
makes: 100 grams


Cardamom – 10 t0 15

Cinnamon – 15 small pieces

Nutmeg – 2 to 3

Pepper – ½ tspn

Jeera – ½ tspn

Ginger (dry) – 50 grams (powder)

Cloves – 10


Take all the ingredients put it in a mixer and grind it coarsely and its ready when ever you’re making the masala chai

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Notes; I have show fresh ginger in the picture but I have used dry ginger.

Dedicated to MOM

This blog is dedicted to my mom, she is the worlds best cook. There is a kind of magic in her hands. Even the simplest food she prepares is simply super. The food she prepares made with love.that makes it so yumm… i guess. So keep cheking for yummy receipes.