Samosas are just my favorite snack.Its one of my favorite and a best secret recipe that I have ever tried. Everyone loves it at my home esp. when I prepare it, they all simply love it. I prepare it in a different way not the usual way of preparing samosas though. Most of them mash potatoes and add other vegetables to it put masalas to it and prepare its filling but I prepare it in entirely different way.
I want to share in one more secret with all of you.This recipe helped me to impress an Interviewer from Infosys during my Placement at Infosys!!!!!!!She was fully impressed with my answers. 
Most of them know that we have personnel interviews at Infosys once you have cleared your Aptitude exams. I was very nervous when I got through first round and was selected for the interviews. When it was my turn for the interview I was wondering what sort of questions I will be asked to answer them.
When I entered the interview cabin I noticed there was only one interviewer and she was a pretty and a polite lady going through my resume thoroughly. She was happy that I was good with my academics she asked many questions regarding it how do I manage time? How do I study...etc.She asked me an interesting question What sets you aside from others Priyanka?,I said CREATIVITY. She said to elaborate : I told her Maam I like Mehendi designing a lot its my prime interest and love cooking and experiment the same recipe in many different ways and to see which tastes better. She was fully impressed asked Whats your favorite recipe that you prepare Priyanka? My instant reply was SAMOSAS. She said its very difficult to prepare it rite.
I said no maam its very easy to prepare it. She asked what is my secret ingredient, that makes my samosas crispier .I explained her (will let you know shortly) she was very satisfied and happy with my answers she asked for a treat at my home some day and I told her yes she was welcome at any time. She smiled at me when we met outside after all the interviews, I got a feeling then that I m selected .When results were out I was the one among them the 60 lucky ones.yay!!!!!.
Let me share my secret recipe of samosas with you all…….
a) For Preparation of the Inner filling for samosas..
·         2 ½ tsp of Garam Masala Powder
·         ¾ tsp of chopped garlic
·         ¼ tsp of chopped ginger
·         1 ½ tsp of Cumin seeds
·         5 tsp of Coconut oil
·         ½ cup of sliced Onion pieces
·         4 finely chopped Green chilies (I added ¼ cup of sliced capsicum to it ,it gives a different flavor and I just love it you can also add it if you prefer or else its ok you can skip it.)
·         ½ cup of chopped Carrot pieces
·         ½ cup of chopped Beans
·         ½ cup of soaked Green peas
·         ¼ cup of chopped Beetroot
·         1 full Potato
·         1 full tsp of Salt powder
·         ¼ tsp of Pepper powder
·         ½ cup of chopped coriander leaves
·         1 glass of water
b) For preparation of Dough to cover the prepared fillings
·      ¾ cup of Maida Powder
·      ¼ cup of Wheat flour
·      1-2 tsp of Coconut oil
·      ½ tsp of salt powder
·      ½ tsp of Sugar
·      ½ glass of water
c) 1 cup of Coconut oil or any vegetable oil for deep frying purpose
Lets get started with the preparation of soft n crisp samosas
1) Lets prepare the dough first, Take a medium sized bowl add half glass of water nearly or less than half a glass to this add salt and sugar and stir it well.
2) Now add Maida and Wheat flour to it and keep stirring it till it becomes a medium sized ball of dough then add Coconut oil and bind the ball of dough properly. Keep this aside and start preparing the filling for Samosas.

3) Boil the vegetables like Carrot, full Potato, Beans, Green Peas and Beetroot along with a glass of water in the pressure cooker for about 10 minutes after the first whistle.
3) Take a small Kadai or a pan keep it over the low flame and then add Coconut oil to it (you can also add ghee to it) and Cumin seeds until it starts spluttering.
4) After the Cumin seeds starts to splutter add the Onion + Green Chilies + finely chopped ginger and garlic (I also added capsicums to it ) to it sauté it with salt powder(TIP: If you sauté the Onion with Salt it will get roasted to light brown very soon).
5) Once the Onion start to turn its color to light brown add 2 ½ tsp of Garam masala (you can add chat masala as well but I dont add it).
6) Add Pepper powder to it Mix it well.
7) Add in the boiled vegetables (mash in the potato before you put vegetables to kadai).Cook for about five minutes.
8) Mix them properly (I add a little fresh cumin seeds and chop garlic a little it does taste good) and put the flame off. Add Coriander leaves to the Filling prepared.
9) Start making small balls out of the samosas dough and now start to use your belan and make these small balls turn into small rotis.
10) Add the filling to these small rotis and fold it in such a way that it looks in a form of triangular shape.
11) Heat the oil and deep fry these triangular shaped samosas in it.
12) Samosas after deep fry taken in white tissue to drain extra oil in it. Yummmmmmmmmy Samosas are ready to be tasted with tomato sauce or with green mint chutney.
It takes exactly half an hour to prepare it. I love it a lot .Its nice feeling that I get now after sharing my secret recipe with all my friends. Hope you love it as everyone does at my home.
Till I post in my next recipes eat healthy good food and stay fit……….
Thank you all once again

SHEERA….. :)

Sheera is a very simple sweet dish. It can be is prepared quickly in about 10-15 minutes. My mom prepares it every time. There is no need of any special occasion for it to be prepared. Its best to have hot poori along with sweet Sheera during rainy season. Its really a very delicious combination and it tastes yummmmmmmmmmm....This recipe is dedicated to my best friend Pratiba Bhat………She just loves Sheera, its one of her favorite sweet dish. At our college canteen if she used to find that sheera is done ready there was no need to ask her what she will have, it was an obvious answer from her SHEERA.
So here we see how we can prepare sweet sheera
INGREDIENTS: (for 4 members)
2 glass of hot water
¾ cup of Sujji/Bombay Rave
4-5 big tsp of fresh ghee
¾ cup of Sugar (Sugar and rave amount is usually the same ie add in equal quantity)
Pinch of Yellow coloring powder
10-12 Raisins
7-8 Cashews
¼ tsp of Cardamom Powder
1) Add Sujji/Bombay Rave to a kadai along with 5 big tsp of ghee to it and put kadai over the low flame and now start to roast the rave till it gets light brown color.

2) Now add hot water little by little to the light brown roasted Rave/Sujji and stir it well as and when water is added to it. The hot water is added so as to prevent formation of tiny balls of Sujji / Rave (you call it as ಗಂಟುಗಳು in Kannada).
3) When water starts to evaporate and it begins to become dry, add the cardamom powder along with a little yellow coloring powder to it. Stir them very well.
4) Take a Small Seasoning pan to lightly ghee roast the raisins and cashews till it gets swelled up and then add it to the kadai in which we are preparing sheera.
5) Add the Sugar to the kadai and start stirring it again. When it becomes a little dry take a clean plate apply a little ghee to it and spread the sheera over it and you can cut it into pieces and have it. Or else you can just put the flame off and put it in a bowl and taste it.
Sheera is ready in a less amount of time. Its a very easy and a simple sweet dish to be prepared instantly. When guests come home all of a sudden you can prepare this very soon and serve it to them. It will be done very quickly.
 I prepared samosas yesterday will post it very soon.:)
Till then eat healthy food and stay fit
Thank you

ಕೊಳಂಬೊ/ SAMBHAR

A Well Known Recipe done by everyone at their home for lunch or for dinner. Idli Sambhar is the best combo to taste and favorite breakfast of many people. The preparation of Sambhar varies from one region to other. In my mother tongue, Konkani we call it as “ಕೊಳಂಬೊ prepared almost in the same way as sambhar is generally prepared in South Karnataka. There is a slight change in the masala that we add in this recipe.
It is a common or a usual dish on Sundays that mom prepares along with other side dishes. My dad and sister likes it a lot but not one of my favorite. But this is the most basic recipe to be learnt by ones who learn cooking first time. I have been preparing it along with mom every now and then but last Sunday I prepared it all by myself. Its pretty time consuming took around an hour to prepare it. It’s not a very easy recipe to prepare it soon; need to get ready with too many ingredients.
Let me list down the ingredients one by one. Its a very lengthy list!!!!!!
INGREDIENTS: (for 4 members)
a) Vegetables required are:
·         ½  cup of chopped Beans
·         ½ cup of chopped carrot pieces
·         ½  cup of chopped Southekayi/Cucumber
·         ½  cup of Ivy gourd chopped
·         1 cup of chopped Drumstick pieces
·         ½ cup of chopped Lady’s Finger
·         ½ cup of chopped tomato
·         ½ cup of chopped potato
·         ¼ cup of chopped onion
·         Small bunch of Coriander leaves along with its Stem
b) For the preparation of ಕೊಳಂಬೊ/Sambhar Masala
·         2 tsp of Coriander seeds
·         ½ tsp of Mustard seeds
·         ½ tsp Cumin or Jeera seeds
·         Small pinch of Hing or asafoiteda
·         7-8 Bengal Gram i.e. Channa
·         4-5 tsp of Coconut oil
·         6 Methi seeds
·         Small Turmeric piece or ¼ tsp of turmeric powder
·         ½ cup of grated Coconut
·         9 dries red chilies(preferably 5 long red chilies and 4 short round red chilies)
c) For Seasoning
·         1 tsp of Mustard seeds
·         10 Curry leaves
·         3 tsp of coconut oil
d) Other Ingredients are
·         4 Glass of Water( 1 cup for Grinding of Sambhar Masala+2 Cups of Water for Boiling vegetables+1 cup for cooking purposes)
·         2 tsp of Crystal salt
·         ½ cup of ( washed )Dal (Togari Bele in Kannada or Tori Dali in Konkani)
Finally done with listing the required ingredients for preparation of Authentic Sambhar or ಕೊಳಂಬೊ (as we call it)……..
1) First let’s cook some vegetables in a Pressure Cooker that requires more time to cook like Carrot, Beans, Potato, Southekayi/cucumber and Ivy gourd along with Dal and 2 glass of water for about 10 minutes after the first whistle of Pressure Cooker.
2) Simultaneously while Vegetables are getting cooked in the Pressure Cooker we shall prepare Sambhar or ಕೊಳಂಬೊ Masala. For preparing Masala we need to roast the Bengal gram with 5 tsp of coconut oil. After Bengal gram gets roasted add Coriander seeds, Mustard seeds, Cumin seeds, Hing or asafoiteda, turmeric piece or powder to it and roast these seeds as well. Now put it off the flame and add 6 Methi seeds to it (we won’t roast these seeds because it gets charred very soon).
3) Grind the roasted Masala along with Red chilies and Grated coconut with 1 glass of water.
4) Add the Ground masala to an utensil and put it over low flame for preparing of Sambhar. Now we shall add the remaining vegetables that will require less amount of time to cook such as Drumstick pieces, Lady’s Finger, Tomato, Potato and freshly chopped coriander seeds.
5) Add the cooked Vegetables to the Utensil as well along with the cooked vegetable water.
6) Salt must be added to the Curry and add a little more water say about ½ or full glass of water as you prefer to the utensil.
7) Cook for about 10-15 minutes and then we shall take it off the flame and season it.
8) For seasoning we need to add Mustard seeds, Curry Leaves and Coconut Oil in a small seasoning Pan and add to the prepared Sambhar or ಕೊಳಂಬೊ.
It will take a maximum of an hour to prepare it. But it’s worth spending an hour to taste and eat it along with Idli or rice (along with other side dish).
This may be a lengthy process to prepare Sambhar or ಕೊಳಂಬೊ, but trust me it’s worth trying out this recipe. It really tastes very good and its fragrance because of the fresh coriander leaves is mind blowing……..
Everyone must try this and enjoy it…….
Thank you all


Its one of the famous curry prepared in the South Karnataka. My favorite curry but sadly my mom prepares it very rarely. It’s not one of the specialties that we prepare at home; that’s the reason why mom prepares it rarely. Only I love this recipe at my home.
Generally it’s preferred to be done with lesser amount of gravy i.e. dry. At my home we prefer to do it with little more gravy rather than doing it fully dry.
Mom told today she will teach me how to prepare it, I noticed that it takes around 30 minutes to prepare it. It’s a mix of almost all flavors that I love to taste and it smells so good. I loved it a lot.
½ Cup of Channa or Bengal gram (Kadale in Kannada)
1 Big Cup of chopped Ivy gourd (Thondekayi in Kannada or Thend-le in Konkani or Manoli in Tulu)
1 Glass of Water
1 Cup of Grated Coconut
8-9 Red Dried Long Chilies
Pinch of Tamarind (Tiny ball size)
1 tsp of Coriander Seeds
½ tsp of Cumin Seeds
½ piece of Onion (Slice it into small pieces)
4-5 Garlic pieces (Asalugalu in Kannada)
1 big tsp of crystal salt
1 tsp of Mustard Seeds
3 tsp of Coconut Oil
10 Curry Leaves
1) Soak Channa or Bengal gram in hot clean water for about 1 hour. (After first step it will take approx about 30 minutes to prepare it.)
2) Cook Soaked Channa and Ivy gourd along with a glass of water in a Pressure Cooker for about 10 minutes.
3) Simultaneously when it’s getting cooked we shall prepare Gravy for the curry. In a mixer add Grated coconut, 8-9 red dried chilies, tamarind, coriander seeds, cumin seeds, sliced onion pieces and 4-5 garlic pieces (Asalugalu in Kannada) grind them well add a little water if you want a little gravy or else it will be dry, you can do it as you prefer to have it(dry or with gravy).
4) After the gravy is ground take it in a utensil and mix the cooked Channa and Ivy gourd to the gravy.
5) Keep it over low flame ,now add salt to it and let it cook for about 10 -15 minutes .
6) Once its got cooked we will now season it with Coconut oil, Mustard seeds and Curry leaves.
7) Take it in a serving bowl and its ready to be tasted. It will smell very good once its cooked properly.
You can taste this curry with chapattis, rotis or with rice.

Hope you all try the recipe…..Let me know if any additions or changes I can make so that I can improve in this recipe because we prepare it rarely. I would be glad to make changes to this recipe and try it out.
Do Visit Again……
Thank you…….


This recipe is a prepared in a similar way as that of Ridgegourd Uppukari (Hirekayi Palya in Kannada or Ghosale Uppukari in Konkani).It is mainly is very simple to prepare. This recipe hardly takes 10-15 minutes once all the ingredients are ready. No need any extra ingredients for it, the ingredients that we use regularly for cooking is enough. I posted in this recipe because one of my friend said he doesn’t like Ridgegourd (Hirekayi in Kannada).So you can prepare it with other vegetables that you is your favorite like Potato along with Onion, Lady’s Finger, Spinach Leaves etc (No need to add jaggery to it). The recipe is called “BeansaUppukari” in Konkani.
INGREDIENTS: (for 4 members)
20-25 Double Beans
1 full Potato
Half a glass of Water
2 Dried Long Red Chilies
10 Curry Leaves
3 tsp coconut Oil
2 tsp of Mustard Seeds
Salt for taste (I tsp of crystal salt or 1 tsp of powdered salt)
Little bit of Grated Coconut to season it at the end.
1)      Cut the Beans and Potato into smaller pieces (preferably square shape).
2)      Wash the cut Vegetables thoroughly once.
3)      Keep the utensil or Kadai over flame and start preparing for its seasoning.
4)      Now add Coconut Oil into the Kadai along with it add Curry Leaves ,Mustard seeds and  Dried Red Chilies to the heated Coconut oil.
5)      Once the Mustard seeds start popping up because of heat add the washed cut vegetables(Beans and Potato) into the Kadai.
6)      Now add half a glass of water
7)      Add the salt according to taste or as I have mentioned in the ingredients section.
8)      Boil this for about 10 minutes (initially let it boil over high flame and later just boil in a low flame)
9)   Add the Grated Coconut to the Beans and Potato Uppukari before switching off the flame.   
10)  Beans and Potato Uppukari (Beansa Uppukari) is ready in an instant…….
 Like Ridgegourd Uppukari you can taste this along with White Rice, Dal (Dalithoy) and a Papad for afternoon lunch or the dinner; it’s a perfect combination to have them together.
 Hope you all have enjoyed this recipe too…….
Eat healthy food and stay fit...
Thank you once again.

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