Swetha's Fusion
Where there is Fusion there is Creation!

Gasagase Payasa

Sunday, October 16, 2016
Gasagase Payasa / Khus Khus Kheer

Gasagase Payasa, in Kundapura area is made mostly for health benefits than as an offering to God(Prasada). After eating all the tasty Kundapura style Chicken or sea-food, people are worried about the body heat.... so comes Gasagase Payasa after filling good meal to cool down your system. No constipation issue or trouble sleeping after topping your meal with this yummy payasa. There are different variation of this payasa. I love my mom's recipe which she made with Coconut milk. I use the store brought coconut milk in my payasa. 

Gasagase - 2 tbsp. [ Poppy seeds / Khus Khus]
Almonds - 10 to 15
Milk ½ cup
Coconut Milk - 2 cups
Sugar - 3 tbsp (or according to taste) (Jaggary could be used instead)
Cardamom/Elaichi pdr - from 2 pods

For seasoning and garnish: 
Almond Slices
Golden raisins (dry grapes)
Ghee - 2 tsp

1. Wash and soak poppy seeds and almonds separately for at least 4 hours.
2,  Remove the almond skin and grind it in to paste along with soaked poppy seeds.
3. Heat the milk, as it comes to boil, mix almond/poppy paste. Let it boil for couple of minutes.
4. Stir-in coconut milk and sugar. Let it boil for 3 to 4 minutes. Keep stirring or else it will boil over.
5. Turn of the fire. Add Cardamom powder to the payasa and cover.
6. In a small seasoning pan, heat the ghee on low fire. Add almond slices and raisins. Once raisins puffs, turn off the heat and pour hot ghee. almonds and raisins over the payasa.
7. Garnish with Saffron and cover.
8. Serve warm or refrigerated(cold). I prefer cold.

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~ Gasagase Payasa ~
Posted by Swetha @ 10/16/2016 07:08:00 PM :: 0 comments

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Falooda Sev & China Grass(Agar Agar) Halwa/Barfi

Saturday, October 15, 2016

This is my own creation. :D Try it and let me know. As usual, I eye-ball the amount for the ingredients I use. Each time I make it, I use different combination. What can go wrong with milk, sugar and china grass.

. Milk - 1 litre full fat milk
. Condensed milk - 1 can
. Sugar - ½ cup
. China grass /Agar agar - 10 to 15 g (or Gilatin)
. Falooda Sav(noodle) - 1 ½ cup
. Cardamom pdr - from 1 or 2 pods
. Saffron - 5 to 8 threads

For Garnish:
1 tbl sp - pistachio or almond slices

1. Soak the agar agar in water (in a pan) for 10 to 15 minutes.
2. Heat milk in a sauce pan and add sugar to it, stirring to dissolve.
3. At the same time heat the soaked agar agar along with the water in another pan in medium to low heat.
4. When the milk starts to bubble, add Falooda Sav and condensed milk, reducing the heat to low and stirring continuously.
5. Add dissolved agar agar into the milk through a sieve and remove any undissolved residue.
6. Stir well, and remove from heat.
7. Mix in Cardamom pdr and transfer the mixture to a wide setting tray.
8. Sprinkle saffron  and refrigerate after cooling until set for 1 to two hours.
9. Cut into diamond or square shapes and garnish with pistachio or almond slices.
10. Serve cold.

1. Add ready Badam-Milk mix or Kulfi mix to the boiling milk in step-4 for different flavors.
2. If you  don't have Falooda-Sav, substitute with roasted vermicelli/semiya. 

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~ Falooda Sev & China Grass(Agar Agar) Halwa/Barfi ~
Posted by Swetha @ 10/15/2016 08:24:00 PM :: 0 comments

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Onion Pakora - Recipe 2

I got this recipe from one my family friends. I have a another post for onion pakora (Click here). Depending on my mood and occasion I use one of the recipes. Both turns out yummy. Always a favorite in my family.  

1 cup Besan
1 cup Rice Flour
1 big red onion
2-3 green chillies (add more if you want it spicy)
1/2 bunch cilantro
1/2 bunch mint (optional)
small piece of ginger (optional)
1 tsp Red Chili Powder
Salt to taste
Oil for deep frying

1. Chop onions, chillies, cilantro (mint, ginger) finely. Mix all the ingredients together in a bowl. Do not add water.
2. Heat oil in a deep pan. Note: Do not over heat the oil. Pakoras turn golden just with medium heat.
3. In a small bowl, take the mix just enough to make one batch. Now sprinkle water just enough to hold the mix together. Take a handful and drop it gently into the oil.
4. Fry until golden. Remove the Pakaros on paper towel to remove excess oil.
5. Repeat step 3 & 4 for next batch(s).
6. Note: Not mixing water to the whole batch makes this pakora crispy and it stays crispy for many days :P

Enjoy with green chetney. Let me know how it turns out.

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~ Onion Pakora - Recipe 2 ~
Posted by Swetha @ 10/15/2016 04:50:00 PM :: 0 comments

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Weekend Beading

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~ Weekend Beading ~
Posted by Swetha @ 10/15/2016 04:37:00 PM :: 0 comments

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Hurikadale (Chickpeas) PanchaKajjaya

Panchakajjaya: Is a prepared as Prasada a.k.a Naivedyam - offering to God during festivals. Is made out of 5 (Panch) elements or main ingredients. There are different variations of Panchakajjaya. Here is one usually offered to Load Ganesha. [ Check out Avalakki/Poha Panchakajjaya offered to Load Krishna]

. Chickpeas 1 cup
. Grated Dry coconut ½ cup
. Sugar ½ cup
. Cardamom pdr ½ tsp (from 3 – 4 pods)
. Ghee ½ tsp.
. Any dry fruit [Optional] Cashew or Almond (roasted and powered coarsely); or Raisins.

1.  In a blender/Mixie, powder Chickpeas. Remove the content into a separate bowl.
2. Add grated dry coconut, sugar, cardamom powder, ghee and dry fruit. Mix all together and keep aside. – for filling

Variation 2: - With Jaggary and Sesame Seeds
. Chickpeas pdr 2 cups
. Dry grated coconut - 2cups;
. Jaggary ¾ cup(grated);
. Sesame seeds 2 tbsp(roasted & crushed);
. Cardamom powdered ½ tsp.

1. Heat a thick bottom pan and add coconut and grated jaggary, fry them together for 6-7 mins, 
2. Add crushed sesame and cardamom powder and mix well,  fry for 2-3 mins 
3. Turn of the heat. Mix in the Chickpeas powder to the mixture.

~ Hurikadale (Chickpeas) PanchaKajjaya ~
Posted by Swetha @ 10/15/2016 10:06:00 AM :: 0 comments

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Ragi Huri Hittu Unde / Roasted Finger Millet Ladoo

Sunday, October 02, 2016

Ragi Huri Hittu(Roasted Finger Millet flour) - 2 cups
Coconut grated – 2 tbsp
Jaggery grated – ½ cup
Elachi (cardamom) – ½ tsp.
Ghee – 1 tsp
Warm Milk – 1 cup ( as needed)
Optional: roasted nuts ( peanut or cashew)

1. Mix everything except milk in a bowl.
2. Gradually add little by little milk until the mixture holds together to form lime size ladoos/balls.

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~ Ragi Huri Hittu Unde / Roasted Finger Millet Ladoo ~
Posted by Swetha @ 10/02/2016 05:22:00 PM :: 0 comments

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Rava (Sujji/Semolina) Roti

Friday, June 26, 2015
Rava Roti with Sweet Mango Pickle

4 cup Upit/Upma/Wheat Rava (Sujji/Semolina)
1 cup grated coconut
1 green chilli (finely chopped)
1 cup Onion (finely chopped)
1 cup Fresh Coriander
½ cup curds
1 tsp sugar


1. Mix all the ingredients in a bowl and add water until everything is immersed. Mix and keep it aside for 15 minutes.
2. Rava will soak and the batter thickens. If needed add more water so that the batter is easy to handle.
Cooking Rawa Roti:
3. Apply oil on hot thawa/griddle
4. Scoop out a big spoon of batter over the griddle and spread.(See picture below)
5. Cover and let it cook for couple of minutes or until the underside is cooked and golden.
6. Turn it over and cook for couple of minutes more
7. Repeat step 3 to 6 to make more Rotis
Serve hot Roti with coriander/coconut Chetney or Sweet Mango Pickle 


~ Rava (Sujji/Semolina) Roti ~
Posted by Swetha @ 6/26/2015 02:52:00 AM :: 0 comments

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Raw Mango Sweet Pickle

Wednesday, June 24, 2015

Mango Sweet Pickle

1kg Raw pickle Mango
¾kg sugar
50gms Fenugreek seeds (Methi)
2 ½ tbsp. Chilli powder
1/4 tsp - Sodium Benzoate (Preservative) (optional)
Cut Raw Mangoes

1. Wash and peel Mango and discard the skin
2. Cut mango in to small pieces. Discard the rind/seed
3. In a thick bottom vessel, mix-in mango pieces and sugar.
4. Places it on the stove and cook it on medium-high heat.
5. Keep stirring until the sugar is melted.  (Approximately – 5 min)
6. Once the mixture comes to boil, stir it occasionally not to burn the bottom.
7. Meanwhile, grind fenugreek/Methi seeds in to fine powder.
8. Once the mixture becomes thicker and is light caramel in color, stir it continuously.
9. As the mixture turn dark honey color and mango is cooked, mix-in fenugreek and Chilli powder.
10. Turn off the heat.
11. Optional:  If you are making a big batch and would like to preserve the pickle for a year or two, stir-in Sodium benzoate to the mixture.
12. Let it cool completely before storing it in air tight containers.

Serve with Roti or Chapathi. Can be even used as bread spread.

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~ Raw Mango Sweet Pickle ~
Posted by Swetha @ 6/24/2015 02:38:00 AM :: 0 comments

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Mavina Hannina Sasive / Sessioned Ripe-Mango Gravy

Monday, June 22, 2015

4 well ripped juicy mangoes
Green chillies to your taste (2 or more)
Jaggery/brown sugar – small piece/1 tsp
For seasoning: Oil, Mustard, 1 red chili & curry leaves.

1. Wash mangoes well. Peel the mango skin and save it separately with a cup of water added to it.
2.In a think bottom vessel, put the peeled mangoes (along with the pit/seed), place it on the stove at medium-high heat. 
3.Squeez juice from the skin and add the juice to the mangoes. Discard the skin/rind.
4.Add slit green chili, salt and jiggery to the mangoes.
5.Bring the mixture to boil and let it cook for ten more minutes until the mangoes are cooked.
6.For seasoning:
-> Heat oil, add mustard, red chili and curry leaves.
-> Once mustard start to splatter, pour the mixture over the cooked mango gravy.

Enjoy warm delicious gravy with rice or chapati.


~ Mavina Hannina Sasive / Sessioned Ripe-Mango Gravy ~
Posted by Swetha @ 6/22/2015 02:06:00 AM :: 0 comments

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Avalakki(Poha) PanchaKajjaya - Sri Krishna Janmashtami Special

Sunday, August 21, 2011


Poha is Krishna's favorite. Various dishes made with Poha has main ingredient is offered as naivedhya (an offering to God). Pancha Kajjaya is a speciality of Dakshina Kannada and Udupi districts of Karnataka. This naivedhya is a must for Gana Homa i.e. Ganesha Pooja. This panchakajjaya is prepared as prasadha or an offering in Tulsi pooja also. Sugarcane pcs. are required to be added in this panchakajjaya for Tulsi Pooja. Pancha means five and Kajjaya means sweets, a naivedhya which is prepared with five main ingredients. Beaten Rice, Coconut, Jaggery, Black Sesame seed and ghee are most important one and rest are optional. Since some of the ingredients (like sugar cane pieces and black sesame seeds) are hard to find here, they are missing in the picture. A very easy to make recipe…
Other related recipe Avalakki Chewda

Paper Beaten Rice / Poha/ Avallakki / – 2 cups.
Coconut – ½ cup
Jaggery / Bella – ½ cup.
Black Sesame seed / Yellu – 1 tsp.
Ghee / Thupa / Purified butter – ½ tsp.
Cardamom /Elaichi powder– ½ tsp.
Puffed paddy /Aralu/ Podhol / Rajgira – ½ cup. Or powder form of the puffed paddy(optional)
Sugar cane / Kabbu pieces. – handful. (optional)

Method: 1. Clean and sieve beaten rice well so that any powder or dust is removed.
2. Clean and roast black sesame seed till you get a nice aroma.
3. Powder cardamom, grate coconut and Jaggery.
4. Take a deep vessel; add coconut, Jaggery, cardamom, ghee and mix well until soft mixture is formed.
5. Add Puffed paddy and mix.
6. Add poha/beaten rice and mix well till all beaten rice are well mixed with Jaggery and coconut.
7. Add sugar cane pieces. and mix again.
The offering is ready.

Things to be taken care: Can increase the quantity of coconut, it gives further smooth texture to beaten rice.
Always use black sesame seeds for extra aroma and flavor.
Either or both sugarcane or puffed paddy powder can be excluded.
This can be kept for 3-4 days in fridge.

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~ Avalakki(Poha) PanchaKajjaya - Sri Krishna Janmashtami Special ~
Posted by Swetha @ 8/21/2011 01:00:00 AM :: 0 comments

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