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Chirag's Den

My Mom Chandrika and both my grandmothers Leelashekar and Subbulakshmi are great cooks. Of course every mother is a good cook for the children. But I have dedicated this page to the great cooks. I would like all the cooks to send in their recipes for me to publish it. So put on your cooking aprons(or is it thinking aprons) and think of a good recipe. Send it to my E mail alongwith your picture and I assure that it would be published alongwith your photograph for the world to see. I have started this page with the recipes from Karnataka and this will be updated every week with a new recipe. Have fun Cooking!!!



This is one of the famous snacks of Maddur, a small town in Karnataka. It is so delicious that one does not miss tasting this snack in the districts of Mysore, Mandya and Bangalore. Mouth watering, Is'nt it. Try On and enjoy.


Maida- ½ cup
Rawa- ½ cup
Rice flour- ½ cup
Wheat flour- ½ cup
Finely chopped onions- 1 cup
Chopped coriander and curry leaves- 3 Tbl.sp
Salt- as required
Oil- To deep fry


1. Mix all the ingredients together in a bowl.
2. Put 3 Tablespoons of hot oil to that. Blend evenly using finger tips to mix the flour.
3. Divide the flour to equal portions.
4. Sprinkle water to first portion to make like thick dough
5. Make balls and flatten it on a plastic sheet (or) Plantain leaf to make thin vadai.
6. Deep fry in hot oil till crisp and brown.

Note: Water should be added to the flour each time separately just before deep-frying. (As oil holds)

Bisi Bele Bath - the savoury of Karnataka.


Bisi Bele Bath had its birth in the homes of Karnataka and it is an exclusive rice dish of the people of Karnataka. Although looks quite simple, the method is little tedious with the preparation of masala (spicy powder which brings the taste and flavour to the dish). The first step is the preparation of Dry Masala and the ingredients for the same are:

1 tsp Sambhar Masala (should be available in any Indian Grocery shop)
1 tsp Chilli Powder
1/2 tsp turmeric
Salt to taste

Roast above ingredients together with 2-3 drops oil

1/2 tsp methi seeds
1/2 tsp cummin seeds
1 tsp coriander seeds
5-6 pepper corns
1" piece cinnamon
1 tsp grated fresh coconut
1 stalk curry leaves
2 whole dry red chillies
1 cup rice
1 cup toor dal
2 cup diced (1" pieces) mixed vegetables (carrots, beans, potato, peas, cauliflower)
1 small brinjal diced (optional)
2 onions sliced lengthwise
1 1/2 tsp ginger garlic (paste or grated)
1/3 cup tamarind juice
1 small lump jaggery
1/2 cup ghee or oil
1 1/2 tsp mustard / cumin seeds
1 stalk curry leaves
1 big pinch asafoetida
2 tbsp chopped coriander


Roast dry spices on a low flame till brown. Grind in a dry grinder. Wash and soak rice and dal for some time. Cook the dhal in a Pressure Cooker till it is half done. Smear ghee in a large heavy saucepan and heat it, or directly in the pressure cooker (without water). Add the seeds, asafoetida, curry leaves and onions. Add the ginger and garlic and fry till the onions turn pink. Add the brinjals, other vegetables and rice. Add 8-10 cups of water. When it comes to a boil, add the dal. Add all the dry masalas, ground masala, tamarind juice, jaggery. Add the rice and allow to be cooked till the rice is done well. Add 2 tsp ghee (optional) and stir gently. Garnish with coriander and serve hot.

Bisi Bele Bath also tastes good if served with Boondhi. ( another fried savoury)


Mysore Pak:- A sweet dish from Karnataka


Bengal gram flour-1½ cup
Sugar-2¼ cups
Ghee- 2¼ cups
Water sufficient to cover the sugar


Grease a plate evenly with ghee and set aside. Heat 1-cup ghee, add the Bengal gram flour, stir well and keep aside. Heat the sugar on a low heat, adding sufficient water to cover the sugar and make syrup of one string consistency. Strain the syrup to remove the scum. Meanwhile heat the remaining one- cup ghee. Add the Bengal gram flour-ghee mixture to the sugar syrup and keep stirring on a low heat to remove lumps if any. Gradually add the remaining heated ghee and keep stirring till the ghee separates and floats on top. When the mixture froths up, pour quickly onto a greased plate and shake the plate gently to spread the Mysore Pak. When it is partly cooled, cut into pieces with a sharp greased knife. Store in an airtight container.