Muthore is a  very healthy  and tasty evening snack liked by every body.There are many methods of preparation of this snack. One such method is Benne or Butter Muthore;

STEP[1];-[1];- Main ingredients required are given below;-

[a];-Rice flour;-600 gms;

[b];-Bengal gram flour[channa flour];-200 gms;

[c];-Butter;-Three  table spoons ;;

[d];-Hing;-1/2 a teaspoon;

[e];-Salt to taste;

[f];- Any veg. oil for deep frying;-Half a litre;

[g];-Muthore maker with three starred attachment;

STEP;-[2];- Method of preparation;-

Take a wide mouthed bowl;Mix rice flour and bengal gram flour together.Add butter ,hing , required amount of salt to this mixture.and mix well. Now add sufficient quantity of water to make soft dough.

Put veg. oil for frying and heat it in a medium flame.Now take the mould  with three starred attachment ;Take a small amount of dough and place it inside the maker.Now place  the other mould which is used to press the dough.By holding the twomsides on  the top  of the mould, press the dough ,directly on the top of the frying oil,rotating in a round shape.and deep fry till it becomes golden brown. Take out the fried muthore and transefer to a steel bowl,with paper towels to  be dried. Prepare all the muthores in the same manner  and after they are completely dried, keep them in a closed lid container . Now crispy, tasty and yummy butter muthore is ready to eat.This snack can  also be prepared during any festive seasons like Deepavali,Srikrishna jayanthi; Navarathri festival etc.



Seven Cups Cake


  • Gram flour;200 gms/1 cup
  • Ghee/Processed Butter;200 gms/1 cup
  • Wet Coconut gratings;200 gms/1 cup
  • Milk;200 gms/1 cup
  • Sugar;200 gms/1 cup
  • Cardamom powder;-1/2 a teaspoon;

Method of Preparation

Melt a cup of ghee in a heavy bottomed sauce pan on a medium flame. Add Gram flour,Coconut gratings, sugar, milk and go on stirring till the mixture becomes  semi solid.  Add cardamom powder to this boiling mixture.Continue stirrin until the mixture loosens its stickyness. Turn off the gas and transfer the mixture into a greased tray.Allow it to spread into the whole tray. When it is still hot cut the cake into diamond shape or square shape and allow it to cool.After the cake gets cooled ,  serve and ENJOY


                          METHOD OF PREPARATION OF AMBODE.

  This dish , is usually prepared as a side dish during marriages and Hindu festivals.This is very, very tasty.This  we prepare even for evening snack, that too, during rainy season, in the evening,especially.

     STEP [one];-   The main ingredients required  are;-

>[a].-Bengal gram ;–300 gms;[soaked for two hours, before preparing]

>[b];-Dry coconut powder, available in the Indian stores.

>[c];-Red chillies;-10-12;

>Mint leaves or dill leaves ;- cut into small pieces;-one bowl;

>Hing;-two pinches

>Ginger ;-1” piece..

>Onions;-two, cut into small pieces;

>Any vegetable oil for frying;-half a litre;

step [two];-


>In a wet grinder, put soaked bengal gram dhal,red chillies, coconut powder,and ginger,and grind them coarsely by  adding little water;Now transefer this batter, to a steel bowl.

>Cut onions into small pieces and keep them in a separate bowl;

>Cut mint or dill leaves[anyone of the leaves]] into small  portions,and keep them in a separate plate.

>Now add the onion pieces, mint leaves, hing,salt  to the already prepared batter,and mix well.

> If you want you can add one tablespoon full of Lemon juice, which  is optional,

> Heat a thick bottomed pan and pour half a litre of any vegetable oil,into it. Now when oil becomes hot, take a small portion of the batter on a plastic sheet and flatten it , by pressing it, using fingers to form  a round shape and put it in the oil, In the same way, put about 6-8 vades, and deepfry  till they become golden brown , and crispy.See that they are all well fried. Now transefer them carefully, in to a steel vessel with tissue paperinside,, to remove excess oil. Serve them hot with tomato kethup or coconut chutney.CRISPY , HEALTHY,AND  TASTY AMBODE IS READY TO EAT.

  NOTE;- These Ambodes, though fried in the oil are easily digestable, because of the ingredients added to the batter;i,e,;-Onions, Mint leaves, or Dill [sabudaan] leaves,;and ginger, which is very good for digestion


                                                       METHOD OF PREPARATION OF  VEGETABLE SAMOSA.

While i was in California ,[ which is in the western part of  U.S.A]. in my daughter’s place,to look after my grand children Srikesh and Rishika], in the year,2006,,[the names may look funny, but my daughter and son-in -law ,both have chosen the names which should be a special one], ,on one of the weekends,my daughter asked me to make vegetable samosa,for evening snack , and kids were in good mood to  cherish ,as it was a holiday.My daughter went to the Indian stores which was about,three kilometres from the house, to buy the  ingredients and fresh vegetables, needed for making samosa.By 3’o clock in the afternoon, everything was ready.I began to prepare as follows;-
Main ingredients required;-
>All purpose flour or maida flour;-Two cups.
>Chiroti rawa;-half a cup;
>Butter;-Fifty grms[unsalted].
>cooking soda;-2 pinches
>Salt as per required.
>water to add to the flour to make dough.
>Any veg. oil for deep frying.
>Vegetables;-Potatoes,;- 2-3 boiled and mashed;, Beans;-250 gms.;Green peas;-one cup;Carrots;-2-3 cut into small pieces;Beet root;-one cut into small pieces;Knol-khol;- One cut into small pieces;Pine apple pieces;-2-3 slices from the fruit, cut into small pieces;Cashew nuts;-25 gms.

Method of preparation;-


>Mix Maida [all purpose flour ]and Rawa together in a serving bowl
>In a plate take   butter,[arround 25 gms.]and baking soda [one pinch] and mix well to make paste.keep this paste aside Add enough  salt..Mix well.By adding water ,little by little, make  dough. Cover this dough with a clean muslin cloth,for forty five minutes.Then ,Make small balls  of lemon size,out of this  dough.By using rolling pin,make small chappattis
Divide each chappattis into half, by cutting in the centre portion with a knife..


>Boil the potatoes separately and peel off the skins and mash them .Keep this mashed potatoes in a separate bowl.
 Cook all the cut vegetables in a pressure cooker,and allow them to cool.
> Heat a kadai, in a medium flame and put any veg. oil, about, three tablespoons,and put one teaspoon of mustard seeds,and after the seeds start spluttering,,add turmeric powder, ginger gratings or pieces, green chillies ,cut into small pieces,,hing about one pinch, few curry leaves,and cooked vegetables. Add enough salt to this.Now add cooked and mashed potatoes,,garam masala[one teaspoon]To this add pine apple pieces, fried cashew nuts,and mix well.Allow this mixture to cool for half an hour.


>Take a cut portion of the chappatti, and make a cone shape, by using, thumb, and forefinger and middle finger,and fill up one teaspoon of already prepared mixiture ,in this cone .And cover this with other end,by pressing,with moist finger.  Prepare  samosas by this method, keep them in a separate wide mouthed,vessel.
 >Heat a thick bottomed pan, put about half a litre of veg. oil and deep fry each samosas, till they become golden brown.Transefer the samosas into a serving bowl with tissue paperin it,,to remove excess oil,Serve hot samosas, with Tomato ketchup.


                                                            MARVELLOUS MANGOE DISHES.

Mangoes are much loved by everyone.It is a wonderful seasonal and   very popular fruit,It is called the KING of the fruits It deserves all the good titles that come in its way, because it is very delicious. In india, many varieties of mangoes are grown almost in all parts of the country.They are even exported to other countries, like Canada, U.S.A, England.etc.,because of its delicious taste. Many dishes are made from  the ripe mangoes   deserts,[Seekarane in kannada] Juices, Fruit salads,, Milk shakes, Jams,jellies, Marmallades, Gojju,and mango icecreams, etc.And many dishes are made from raw mangoes like pickles ,chutneys,Mango rice,and even mango papad.They have become very famous , almost all over the world.Some of the examples are;-Alphanza ,from north[costliest], Badami,Neelam Thothapuri mangoes fro south.etc.
My  husband would bring   both types of mangoes, almost daily in this season,.to make mango dishes from raw mangoes and ripe fruits to eat.Here are some of the famous dishes i have prepared at home ,some from learning from others and some from own .First i will make simple desert, from  ripe mangoes. This dish can be served as a side dish for chappattis , Dosas, or puris
Ingrediants required are;-
* one cup ripe mango pieces;
*two cups milk.;
*Two table spoon sugar,;
Cardomom powder;-2 pinches.
  Method of preparation;-In a wet grinder, grind part of the  mango pieces well, without adding anything. Now in a separate steel bowl, take milk and add sugar to it.and mix well.Now add the paste.and cardamom powder,Now  add the remaining mango pieces to this mixture. and sqish with fingers . This should be thick.Serve with chappattis as a side dish. This is very tasty desert.


This snack is a fried thing made specially for the evening snacks,which is very crispy  crunchy and tasty.Even  young and old likes this snack.when we were young ,we used to like  so much that we liked to eat,whenever we wanted.Since my child hood i used to note down all the things prepared by my mom,in an exercise  book and used to keep them safely.When i got married i used to do regularly,for my family and friends.This kodubale,is not only prepared for the evening snacks, but also are prepared during Indian festivals, Deepavali, Srimkrisdhna Jayanthi,Navarathri festivals.

        The main ingredients to prepare this snack are;-[1];-Rice flour;-4 cups or 800 gms..

              [2];-Maida or all purpose flour;–one and a half cup ;   [3];-Chiroti Rava[Available in Indian shops in u.s.a.and locally available in all grocery shops.;-one cup    [4];-Dry coconut powder [kobri in kannada];-one cup.[200 gms] ;    [5];–Red chillies;about 15.;If the spice is not enough, we can add red chilly powder,if required;that too little quantity.   [6];-Any vegetable oil for deep  frying;-600 gms.  [7];-Salt,as per required.

   [8];-  Jeera;-one and a half table spoon;    [9];- Hing;-in powdered form;-1 teaspoon;[10];- Ghee or butter;-3 table spoons of ghee or butter [11];-Chana Dhalia or Hurigadale in kannada.

   Method of preparation.;- Heat a big kadai,add butter or ghee,and fry chiroti rava,first, till aroma comes,Turn off the gas, and when it is still hot add rice flour and mix well,in the kadai itself.  Transfer to a mixing bowl Now add all purpose flour to this mixture.Keep this aside and allow it to cool;Now in a blender, grind together,dry coconut, red chillies,and chana dhalia add water and grind  together to make nice powder..Add this powder  to the rice mixture,already prepared,and mix well.Add salt, hing powder, jeera, and by adding water, little by little,prepare dough. like chappati consistency Knead this dough well Take a small portion,  out of this dough and,make  lemon sized balls out of thisNow moist your hands  and apply veg oil[not hot oil] into  the palm. Then roll each ball into  the strands and bring both ends of each  strand to form a circle or round shape Now heat a pan, ,and pour veg, oil , heat in a low medium flame and drop each kodubales thus prepared in the hot oil and deep fry them  until they turn into golden brown in colour.Lower the flame and remove  kodubale thus prepared  from oil and drain them on paper towels and  aftern cooling  store them in an airtight container. and enjoy this  yummy, crunchy,and crispy snack.particulatly during rainy seasons.

“BOMBAI BONDA” with Tomato Ketchup

Bombai Bonda or mixed veg. Bonda, is a very tasty dish which  can be prepared as an evening snack. Often this dish serves as a “side-dish” In many occasions like marriage and festivals.

Main Ingredients:-

  1. Bengal gram flour;-[Available in Indian stores];-500 grms.;
  2. Rice flour;-2 table spoons;
  3. Required vegetables;-Aloo or potatoes;-2-3 cooked and smashed  ; Carrots;-3-4 ;Beet root;-1, Beans,cut into small pieces 1 bowl;Peas;-1 bowl;knol-khol;-2-3  cut into small pieces;-1 bowl; Coriander leaves;-1 cup; Green chillies [remove the seeds and cut into small pieces;-2-3 in numbers,
  4. Red chilli powder;-one and a half tablespoon or as per required;
  5. Garam masala powder;-1 teaspoon;
  6. Grated ginger;-1 teaspoon ;and salt to taste.
  7. Lemon juice;-1 tablespoon;
  8. Turmeric powder–1/4 teaspoon; and Hing powder;-1/2 a teaspoon;
  9. Veg oil for frying;-1/2 a litre.;-Sunflower or Refined groundnut oil;

Method of preparation

Peel of the outer skins of vegetables ;- Carrot,Beetroot,and knol-khol-and cut them into small pieces,along with beans.Now cook all the vegetables in a steel vessel along with peas,,by adding enough water, on a stove top ;After they are done,remove from stove, remove excess water and cool lthem to room temperature;Now add these cooked vegtables to cooked and mashed potatoes;Add grated ginger,salt, Lemon juice;  garam masala Add coriander leaves if required,and mix well, Make lemon sized balls and keep them aside for half an hour;

In another bowl mix Gram flour,Rice flour, red chilli powder; Salt,turmeric powder,Hing and add enough water to make a thick batter[Dosa consistency]. In a kadai, put veg oil for frying;;-About 1 litre; When it is hot,dip the prepared balls in the batter and deep fry   by putting 5-6 at a time and when they are done, transefer to another bowl and serve them hot tomato ketchup!!

Preparation of Home made Ketchup to follow…..


Just for a change i prepared  mixed veg. cutlet, today for snack. which is healthy, and very nutritious also.

Main Ingredients to make 15 cutlets are;-

[A];-potatoes;- 2-3;

[B[;-vegetables like green peas;beans;grated carrots;-four [ one cup full;];Three onions  cut into small pieces;-2;[1cup]Beatroot;-one, cut into small pieces or grated;

[C];-Wheat flour;-to make batter;

[D]];-ginger ;-one and 1/2” piece grated,;green chillies;-2-3 in numbers,cut into small pieces;;salt to taste;coriander leaves ;-1/2 a cup;

[E]];–cumin powder;-1 teaspoon; coriander powder;-one teaspoon;red chilli powder;- half a tea spoon full; Garam masala powder;one teaspoon;Turmeric powder;- half a rteaspoon;

[F]];–Bread crumbs powder ;–2 cups or as per required;

[G]];–Any veg. oil for frying;

[H];-Lemon juice;-one table spoon; cashew nuts;-7-8 cut into small pieces;

[I];-Tomato  sauce;-250 ml.

[J];–A white muslin cloth to tremove excess water from the cooked vegetables;

[K];–A pan for frying cutlets;

[L];-A steel wide mouthed vesel to transfer cutlets;

[G];–Cumin seeds and mustard seeds .;-one teaspoon each;

Method of preparation ;–Boil potatoes in a vessel;and after cooling, remove the outer skin and mash them,and keep the mashed potatoes aside; Now cook all the cut pieces of vegetables,by adding enough water;After they are well cooked, squeeze them to remove excess water,by using a white muslin cloth;Now mix mashed potatoes, cooked vegetables,,well. Add salt; garam masala powder; red chillipowder; 1-2 green chillies cut into small pieces, ;ginger pieces;cumin powder, coriander powder;and lemon juice.l.To this mixture add cashewnut pieces;and mixwell.

Heat a kadai,in a medium flame, put,3 tablespoonfull of  oil,put mustard seeds[1 teaspoon]; After it splutters,add turmeric powder,cumin seeds[1 teaspoon] ;grated ginger,and saute; Then add grated onions; carrots,grated beetroot; and saute for two minutes,Add  potato and mixed vegetables mixture ,, Mix well  and saute for few minutes.Sprinkle coriander leaves on this mixture and leave the mixture to cool ..

Take 2 measures of wheat flour ; make batter by adding enough water .This  batter should be  thick[Dosa consistency]

Take small quantity of this mixture and flatten it in between two palms, make oval shaped balls .Dip each ball in the batter,and press each ball one by one on breadcrumbs[Two sides].

Heat veg.oil in a pan and deep fry each prepared cutlets,till golden brown, and remove from the oil and serve hot cutlets with tomato sauce

I want to mention here, why it is called healthy cutlet,.

[a;- I have used wheatflour for batter, instead of all purpose flour, which we use normally  to make thick batter;

[b];-Cumin seeds,and cumin powder;coriander powder,and coriander leaves  for digestion purpose.Cashewnuts are also added.These cutlets are really healthy, tasty,snack.


Recently  my husband brought a snack [Maddur vada] from  a hotel, he visited along with his friends.He found it very tasty , and crispy ,and just for a change he packed it for me and asked me to try to prepare at home. But no ingredients were printed on the  wrapper  of the packet.But  by simply assuming, what other  ingredients might    have been added to vada preparation, along with all purpose flour;[Usually these types of vadas are prepared  with all purpose flour,and sooji.]My next step was to prepare vadas., which i tried and to my utter  surprise it came out very well. I thought that i must  post my recipe to my blog.,which i am doing now. Actually it resembled  my previous vada recipe;-Field beans vada”[ see my post ,with recipe and album,published on 2012/02/04 in this blog].That is why i didn’t add to my album.  and the shape and size  was littlebit bigger than  that of mine.

Main Ingredients are;–

All purpose flour;–500 gms;

Rice flour;-  150 gms;

Chiroti rava;–150 gms;[we prepare chirotis during marriages]

Butter;–100 gms

Dry coconut powder;–100 gms;

Field beans[Avare kai seeds],in kannada; Mochu kottai in Tamil; ; cooked and cooled;-250 gms;         Roasted groundnuts;powdered in dry grinder[ coarsely]

Salt;- as per required; Hing two pinches.water as per reqired

Any veg .oil for frying., like  sun flower oil,or refined groundnut oil.

A steel bowl for making dough and another one for transefering vada from  hot oil,with tissue papers to remove excess oil;

Last but not least;–Red chilli powder;-Two- three table spoons or as per the taste.

Method;– Take a steel wide bowl Add all purpose flour; rice flour; salt redchilli powder,hing; To this add butter and mix well. Then add cooked  beans; groundnut powder;and dry coconut powder.Add enough water to make dough.Mix well and knead the dough well l on a flat surface untill it becomes chappatti consistency. Make a big lemon sized balls and flatten each balls on a plain sheet of plastic.

Heat oil in a pan or kadai,and  deep fry each flattened portions till they become golden brown.and transefer all the vada, in another bowl and after cooling store in an airtight container.







These  Field beans [ Avare kai, in kannada;Mochukottai in Tamil; Anapa kayalu, in Telugu];] as in the name itself, are grown in fields,in Villages, by farmers; in the months of December-January,in small plants.These farmers after they are well grown , pluck from the plants and sell them in the markets in towns and cities.

I];MAIN ngredients required to prepare ‘AVAREKAI VADA;-[Photo album. no.1]

[A];-Plain Rice flour;-500 gms [Available in any Indian stores]

[B];- Avarekai [field beans] seeds,well cooked and cooled to room temperature;500 gms.[Photo album no.3]

[C];–Coconut powder;-100 gms.;[available in Indian stores]

[D];-Butter;-150 gms;

[E];–Green chillies;-3-4; Red chillies;-3-4; Salt as per required;

[F];–Any veg. oil for deep frying[Sun flower oil and refined groundnut oil;;-1 Litre.]

[G];-Steel bowls one for   mixing  the above ingredients, and the other one to transfer vadas.

[H];-A steel ladle [big] with holes to take out fried vadas.from oil.[ These ladles normally are used at the time of making laddus.]


Cook seeds  well with enough water,in a steel vessel and allow them to cool. Keep the vessel aside. Now grind coconut along with red and green chillies in a wet grinder.

Take a steel bowl, and to this add ,butter salt , cooked seeds,[,separate  seeds from water ]Now after mixing all the ingredients, add water with which the seeds cooked. little by little,Mix well  and see that no lumps are formed. The dough should be smooth like chappathi  dough– consistency.Make lemon sized balls ,and flatten each balls on a plain sheet of plastic,as shown in the album no.2 above.,Heat oil in a pan and deep fry each vadas,till golden brown,and remove from oil and transfer to a steel container with tissues papers  inside to remove excess oil.After all the vadas are done,they should be  cooled.Then  store them  in an airthight container.