Tuesday, September 22, 2020

Nendra Banana Payasa / Kheer

Nendra Banana Payasa is one of the traditional Payasa from Udupi. Nendra Banana is one variety of banana which is loaded with healthy Properites.Here I have prepared Nendra Banana Payasa/Kheer that suits to all festivals, feast or any fasting days. It full of energetic Payasa.                                     


Let us see some benefits of eating this Nendra Bale /Nendra Banana in our  diet.

Nendra Banana is good for all the age group. It is easy to digest. It is fiber rich. It has a good source of potassium, manganese, iron, calcium, and Vitamin B6. It is good for bone health and help for people who suffer from Anemia. It helps to control our blood pressure level. it helps to build up immune system in kids. It does not cause any cold or cough. Nendra Banana is said to be power house of Nutrients. 

This Nendraa Banana Payasa is so yummy and easy to prepare it. Adding milk and sugar adds to provide energy. You can substitute jaggery instead of sugar. But be careful while adding milk. It might curdle. ( Add the milk at the end and put off the fire). 

Nendra Payasa fits into all age group and good to prepare during festival, feast or any other gathering.

Let us see the recipe Now :

  • Things Needed :
  • Nendra Banana : 1
  • Sugar : 1/4 Cup (3 to 4 Tbs)
  • Milk : Boiled and cooled : 1/2  Litre.
  • Cashews and Raisins : 2Tbs (1Tbs each.
  • Cardamom : 2 (Optional).
Ghee : 1 Tbs.

Method :
1. Peel off the skin of banana cut banana into small pieces.                                      

2. Keep a pan on the fire and put ghee and raisins. Fry till they bubble up.


3. Add cut banana pieces and fry nicely till they turn soft. (2 to 3 Minutes).                                            

4. Add boiled milk and boil the payasa for 3 to 4 minutes. 

5.  Add sugar and stir nicely on low flame for a while. Put off the fire. Powder cardamom and put it. 

     6. Nendra Banana is ready to serve. Shift it to a serving dish. 
        7. Shift it to a serving dish and add some cashew pieces and serve.                                                                                                                 

 8. Serve Nendra Banana as a desert or Prasadam.                  

Note :
Adding more or less ghee to fry banana is optional. You can add jaggery instead of sugar. 
If you are using jaggery just add it while frying banana. Then put off the gas flame and add milk. Or it might curdle. Adding more nuts is optional. Adding cardamom powder is optional. Banana has a good aroma.
Time : 15 Minutes.
Serves : 2 to 3.

Sunday, September 13, 2020

Pumpkin Curry (Without Dal ) / ಹಸಿ ಹುಳಿ)

Pumpkin is one of the handy vegetable and we do prepare varieties of dishes.

I have prepared different curries and the posted in my blog. Here is one more curry using Pumpkin. It has no dal and the spices are not roasted. Try this curry surely you all will like it I am sure.
I have used Pumpkin, coriander seeds, jeera/cumin seeds, red byadagi chilly, little coconut and little tamarind pulp.
Pumpkin can be kept for a long time and it can be used. People do bake this vegetable and have it. We Indians use in our cooking.
Let us the recipe Now :

No Onion - No Garlic Pumpkin Curry 

Ingredients :

Cooking :
Pumpkin : 1 Bowl (Half of one small pumpkin).

Grinding :
Coconut : 1 Small cup
Daniya /Coriander seeds : 1 Tbs
Jeera/ Cumin Seeds : 1/2 Tsp
Byadagi Chilly : 4 to 5

To Add :
Tamarind Pulp : 1 Tbs
Salt : As required
Turmeric : A little

Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Byadagi chilly : 1
Mustard seeds : 1/2 Tsp
Methi Seeds : 3 to 4 Seeds
Ingh/Asafoetida : A little

Method : 

1. Wash and peel off the skin and the pulp from Pumpkin and cut it into small pieces.

2. Cook pumpkin pieces with little water.

3. Soak a small marble size tamarind and take out the pulp and add it to cooked pumpkin.
4. Grate coconut and grind it with coriander seeds, jeera and byadagi chilly.

5. Add salt and turmeric to cooked pumpkin pieces and cook for a minute.

6. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Stir in between.

7. Now Pumpkin Curry is ready.

8. Shift it to a serving dish.

9. Prepare Seasoning with coconut oil (Optional), mustard seeds, ingh, 1 byadagi chilly and curry leaves. Add this to Pumpkin Curry and serve.

Note :

Do not over cook pumpkin pieces. Adding more or less byadagi chilly is optional. Use of coconut oil is optional. No Onion or garlic is added here.
Time : 20 Minutes.
Serves : 2 to 3. 

Wednesday, September 9, 2020

Masala Dosa

Masala Dosa is one of the famous South Indian breakfast food.
Masala dosa is stuffed with Potato Onion Curry and eaten with Sambar and Chutney.
Here is a simple masala dosa how I prepare with Rice and Urid dal.

 I  have used Raw Dosa rice, methi seeds, Urid dal and Avalakki. No soda or baking powder or any other dals.
Dosa batter is prepared by using Rice, methi seeds, urid dal and avalakki here.  Masala is Potato dry curry which goes well with dosa. Masala dosa is yummy to eat and fills your stomack and keeps you full for a long time.
Masala dosa is one of  the best breakfast food from Karnataka. It is filled with Potato Palya/Dry curry and chutney. You can enjoy eating with coconut chutney and Sambar/Vegetable Curry.
This is how we normally do in South Canara.
Masala dosa is prepared in Different Ways. Some add maida and sugar get the good colour. Some add cooking soda to get crispy dosa. But I have not added any colour, sugar, maida or Cooking soda here.
It is natural, yummy, crispy and tasty.

Let us see the recipe Now :

Ingredients : 

Rice : 4 Cups
Whole Urid : 1 Cup
Methi /Fenugrik seeds : 1 Tsp
Avalakki : 1/2 Cup (Thick variety)
Salt : As reuired.
Water : As required 

Method " 

1 Wash and soak Rice and methi seeds together. Wash and soak urid dal separately. Wash and soak avalakki separately. Soak all the ingredients for at least 4 hours. 
2. Grind all together with required water and leave it for fermenting.
3. In the morning add salt and keep the batter Ready to prepare dosa.

4. Make potato palya and keep it ready. 

Follow the link to prepare Potato Palya :


5. Mix the batter well .

6. Keep a dosa pan and heat. Put a tsp of oil and clean it with a tissue.
7. Take a ladle full of dosa batter and spread it on the hot tava.

8. Add a tsp of oil and cover and cook for a minute. Turn the dosa and cook for 20 sec.
9. Now turn back the dosa and fill potato palya on the top and cover as you wish or just fold it.

You can also sprinkle chutney powder on the top of crispy dosa and then put Potato Palya.

10. Serve Yummy Masala dosa with Sambar and Coconut Chutney or your choice of chutney.

Note : 

I used grinder to grind the batter. You can use mixi jar also. Grind all the ingredients into fine paste.
Do not add any soda or baking powder. 
I use Raw Dosa rice and whole urid to make this dose. 
Tip : Heat the pan and reduce the flame to small while spreading and cooking to get crispy dosa.
You can also spread some chutney on top of dosa just before placing the Palya. Add ghee on top and serve. Taste best.
Soaking the ingredients : 4 Hours + Grinding 1/2 an hour.
Fermenting Over night or 6 hours and dosa preparing 30 minutes. 
Prepare Aloo Palya before making dosa and keep it ready.
Grind Chutney and keep it ready. 
So hot Masala Dosa can be enjoyed thoroughly. 

Sunday, September 6, 2020

Ridge Gourd Mango chutney

 Ridge gourd Mango chutney is one of the side dish and a traditional dish from Udupi. We do use Most the vegetable peel, pulp, seeds every thing.

Here is a recipe of Ridge gourd peel Chutney :

1. Wash and scrape out the edges of the ridge gourd and wash it nicely. Now peel the outer layer and boil it with little coriander seeds, 2 Green chilly, tamarind, salt and turmeric.

Grate coconut and grind it with 1 tsp of raw mango and boiled ridge gourd and other ingredients. 

Take it out to a serving dish and add seasoning done in coconut oil or any other oil of your choice.

Serves : 2 to 3 

Time : 25 Minutes. 

Ragi & Dry Fruits Laddu.

  Ragi is finger millet and one of the millet family grain. It is said to be the healthiest grain on the earth. Here I have tried Ragi and d...


My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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