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

Almond-Butter Spread

Tuesday, January 03, 2017
Here is my own recipe for a healthy bread-spread you and your family will enjoy. A good alternative for peanut butter or other sugar or corn-syrup loaded spread. I got my inspiration for this recipe from couple of traditional dishes - Baklava and Athirasam 
All the ingredients has its own health benefits. Almonds are packed with vitamins, minerals, protein, and fiber. Honey is a blend of sugar, trace enzymes, minerals, vitamins, and amino acids that has antibacterial, anti-fungal, and antioxidant properties. Honey has helped me a lot in reducing my seasonal pollen allergies. Found out consuming local honey works best as the bees interact with the local vegetation.  

  • 1 cup Almonds
  • 1 tbsp Raw Honey
  • 1 pod cardamom (Ēlakki/Elachi)
  • 1 cloves (Lavaṅga/Laung)
  • 1 small piece Cinnamon (Dālcinni/Daalacheenee) 
  • 2 black pepper (Kaalu meṇasu/Kalee mirch)
  • ¼ tsp Ginger powder 
  • Optional - Nutmeg/Jāyikāyi powder and Saffron/Kēsari - a pinch
  • Optional - Brown sugar /Jaggery (Bella/Gud) - to taste
  1. Soak Almonds for at least four to five hours.
  2. Remove and discard the skin. Spread the almonds on a towel for about 10 mins to remove water  moistrue out.
  3. In a mortar, dry grind the spices (cardamom, cloves, cinnamon and black-pepper) into fine powder.
  4. In a blender or food processor, make almond paste. It is hard to get smooth paste, coarse consistence will do. 
  5. Transfer the paste in to  a bowl. Mix in the ground spices and ginger powder. Now add raw-honey and mix it all together. Note: You may blend ground spices and honey in the blender itself, but I found out it is difficult to clean the blender after that. I usually mix all together in the container I intend to store the spread and keep.
  6. Optional : may add jaggery, brown-sugar or sugar according to your taste... more sweet; Mix in pinch of nutmeg powder and saffron.
  7. Stored in refrigerator will last for a month.
  8. Enjoy your morning breakfast with toasted bread or croissant with homemade almond butter spread.

  • For your child's lunch-box, spread this mixture on cooked Chapathi/Roti and roll it in to tubes for easy munching. 
  • This mixture may be used as stuffing for other dishes like Modaka, Kadabbu, Dilkush/Dilpasand, turnovers, puff-pastries (especially Danish Bear Claw : recipe ) etc.,

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~ Almond-Butter Spread ~
Posted by Swetha @ 1/03/2017 10:03:00 AM :: 0 comments

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Jola/Jowar Chakli

Sunday, January 01, 2017

  • 2 cups Jawar ka atta / Sorgum Flour
  • 3/4 cup yogurt
  • 1 tbsp Oil/melted butter
  • 1 tbsp Sesame Seeds
  • 1 tbsp Red Chilli powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Salt
  • 1/4 tsp Hing
  • Turmeric/Haldi - 1/8 tsp
  • 1/4 tsp Carom seeds / Ajwayan
  • Sugar - 1 tsp
  • 1/2 cup water
  • Oil for frying
  1. Take jawar flour in to a bowl.
  2. To that add red chilli powder, hing, coriander powder, oil, salt, sesame seeds, carom seeds.
  3. Mix very well.
  4. Then add yogurt and start to knead that in to a dough.
  5. Then add water and make that in to a stiff dough.
  6. Now divide dough in small cylinder shapes so that it will fit in to a chakali mould.
  7. Now start to make that in to chakali shapes on to a wax paper or clean wet towel. I use wet paper towel. Or if you don't care for the shapes, press directly into the hot oil. Just be careful. 
  8. Now deep fry chakali until it gets deep golden color.
  9. After chakali cools down store that in to a air tight container.
You may want to check out Muruku recipe too

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~ Jola/Jowar Chakli ~
Posted by Swetha @ 1/01/2017 10:48:00 PM :: 0 comments

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Kadale Kalu Usli

Kadale Kalu Usli / Kadle Usli / Channa Sundal - all different names depending on the different regions. This is a south-Indian dish prepared as offering (naivedyam) during Ganesha Pooja. A Festive food, but it is one of favored snack in our house. May be prepared with Kabul Channa (Garbanzo beans/ Chickpeas) but I prefer the Black or Green Channa / Kappu Kadle kalu or Hassiru Kadle kalu. 


  1. Kari Kadale Kalu / Channa /Garbanzo / Chickpeas 
  2. Chili powder
  3. Lemon Juice
  4. Coconut
  5. Kadi Patha (curry leaves)
  6. Mustard
  7. Asafetida/Hing
  8. Salt
  9. Coriander (cilantro)


  • Soak Kadale/Garbanzo over night. Note: No need to soak if you are using canned chickpeas.
  • Wash and pressure cook with salt and water. Let it cool. Drain and keep aside.
  • Take 2 tsp., of oil in a pan and heat it on medium hot. Add mustard seeds, Curry leaves and asafetida. 
  • Once mustard starts to crack, add cooked Kadale/Channa to it. Mix in salt and chili powder to taste . After 2 minutes of stirring, add grated coconut.
  • Remove from the fire and garnish with lemon juice and chopped cilantro.

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~ Kadale Kalu Usli ~
Posted by Swetha @ 1/01/2017 12:50:00 PM :: 0 comments

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Khara (Spicy) Mangalore Buns

Mangalore Buns are one of my favorite evening snacks my mom used to make. It is prepared as breakfast dish too. They are fluffy sweet pooris(puris). But when it comes to pooris, my hubby does not like it sweet, so here is my version of spicy and savory Mangalore Buns.

For the original Mangalore Buns recipe, add more sugar (5 tbsp or to taste) and skip - chilli pdr, turmeric and coriander leaves.

  • 1/2 kg maida/all purpose flour/plain flour
  • 2  ripe  bananas (fully ripe soft banana's are the best to use)
  • 1 tsp  sugar
  • Salt to taste
  • 1/2 teaspoon of baking powder (or Eno Fruit Salt - unflavored one) some use baking soda too.
  • 2 tbsp curds
  • 2 tsp cumin(Geera) seeds
  • 2 tsp red chilli pdr
  • 1/2 tsp turmeric(Haldi) pdr
  • 1 handful of chopped coriander/cilantro   
  • Oil for deep frying
  • Extra flour for dusting

  1. Peel and slice the bananas. Add them into a mixer/blender along with salt and sugar. Blend them into a fine paste. You may mash all these in a bowl using your hands.
  2. Transfer the ground banana paste into a mixing bowl, add in the curds, turmeric pdr, chilli pdr, cumin seeds, chopped coriander leaves and  baking powder and mix well. [Optional: ginger/garlic paste or Garam-Masala or one of your other masala may be added too]
  3. Heat 1 tbsp dalda/vanaspati or ghee or cooking oil in a tempering pan and keep it aside.
  4. Add maida/plain flour to the mixture in the bowl little by little and knead it into a soft dough. When you have a sticky dough, add in the melted dalda and knead well.
  5. Add in more flour if needed to make a nice dough that doesn't stick to your fingers completely. But we don't need a hard dough. We need a wet, soft, sticky, rubbery dough. (softer than chapathi dough). Note: Do not add any water while kneading the dough. Sugar when mixed with banana and curds gives out enough water to knead a dough. If needed add more curds or buttermilk.
  6. Spread bit of oil over the dough to keep it moist and prevents drying of the outer layer of the dough.
  7. Wet a thin cloth or paper-towel, squeeze out all the excess water, cover the dough completely with this damp cloth and allow it to rest at room temperature for 7-8 hours. The wet cloth helps retain moisture during rising of the dough. Make sure the cloth isn't too wet and is just damp enough.
  8. After at least 6 hours, lightly knead the dough before you make buns. Make tiny lemon sized balls of the dough, roll it out a little using flour to dust. Don't flatten the balls too much, keep them thick. This dough does not roll into round shapes so I use one of my glass bowls to press it into all even round shapes. You may use a cookie cutter too.
  9. Heat up oil for deep frying, test if the oil is rolling hot by dropping a small piece of dough. If the dough emerges on top of the oil, that means the oil's hot enough. Lower the flame to medium heat. If the oil's not heated up yet, wait for another 3-4 minutes.
  10. Dust excess flour off the rolled pooris and fry them one by one on medium flame. As soon as you drop the pooris into the oil they puff up beautifully, flip them over, keep them pressed under the oil for few seconds, that helps the puri puff up more.
  11. Once they are cooked on both the sides and are golden brown, remove the poori from the hot oil and place it in a bowl lined with paper towel.

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~ Khara (Spicy) Mangalore Buns ~
Posted by Swetha @ 1/01/2017 11:36:00 AM :: 0 comments

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Sabbakki /Sago / Sabudana khichdi/uppma

Saturday, December 31, 2016

Sabudana or Tapioca pearls has good source of protein, which helps with muscle building, healing and strengthening. So vegetarians, turn to sabudana for their daily protein intake. Tapioca is rich in iron and calcium, which helps maintain bone health. Sabudana is good for pre and post pregnancy. Also prepared into baby food once baby is ready solid food.  Sabudana uppma or kheer is a good choice to consume after religious fasting. Just don't add onion.
  • 2 cups of Sabudana 
  • 1/2 cup of potatoes
  • 1/2 cup peanuts 
  • 1 Onion (Optional) 
  • 1/4 tsp turmeric/haldi (optional)
  • 3-4 curry leaves
  • 1/2 tsp of cumin seeds/jeera
  • 4-5 green chillies
  • 1 tsp sugar
  • 3 tsp oil
  • Salt to taste
  • Juice of a lemon
  • Cilantro/Coriander leaves for garnish 
  1. Wash the sabudana in enough water twice or thrice and drain the water. Now soak it in a flat bottom container. I soak it for at least 4-5 hours or I soak it over-night for morning breakfast.
  2. Drain the sabudana in a colander/strainer and keep aside the colander with sabudana for it to completely drain the water.
  3. Take a pan and dry roast the peanuts till evenly brown, then remove the skin and pulse them into a coarse powder. Keep aside. HINT: As I feel this is the most time consuming part of this dish, I make a bigger batch of Peanut coarse powder and store it in a air tight container. May be stored in freezer too.
  4. Peel the potato and chop them into small pieces and boil it separately. I usually, cook the potato cubes with salt in Microwave for about 5 to 8 minutes.
  5. Heat a pan and add oil in it. Add the cumin seeds, curry leaves, and chopped/slit green chillies. [Optional: Add chopped onion and suate until onion is translucent.] Add the cooked potatoes. Sprinkle some salt and stir until the potatoes get crisp on the outside.
  6. Stir in turmeric powder. This is optional, but I like little bit of it in my uppma.
  7. Now add the sabudana to this and toss well on medium flame. Cover with lid for a minute.
  8. Note: If you feel that the sabudana has become very dry then you can sprinkle some water and mix.
  9. The sabudana will become translucent when they are done. After the sabudana is cooked completely, add the coarse peanuts and lemon juice.
  10. Toss to mix and switch off the heat. Garnish with the finely chopped cilantro leaves.

Try the recipe and let me know how it comes out. Happy Cooking! You may be also interested in Sabudana Vada 

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~ Sabbakki /Sago / Sabudana khichdi/uppma ~
Posted by Swetha @ 12/31/2016 03:23:00 PM :: 0 comments

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Weekend Beading

Thursday, December 29, 2016

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~ Weekend Beading ~
Posted by Swetha @ 12/29/2016 11:25:00 PM :: 0 comments

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Pundi or Undi

Sunday, November 27, 2016
One of the Mangalorean breakfast dish. There are many ways to prepare it. This is one of the easy recipe my mom shared with me. The tastiest ones are prepared with para-boiled rice.

  • 2 cup - Idli Rava
  • 3 cup - water
  • ½tsp Geera
  • ½ cup Coconut (grated)
  • Curry Leaves
  • Salt
  1. In a vessel, pour cold water over Idli Rava, run your hand through it. As the Rava settles down, pour out the cloudy water. Repeat the steps couple of times. Drain water completely and keep aside, 
  2. In a think bottom vessel, add water, curry leaves, geera and  salt, and bring to boil. 
  3. Add washed Idli rava to the boiling water. 
  4. Mix it all well for 2 minutes. 
  5. Add grated to coconut and mix continuously until the mixed turns into thick dough.  
  6. Turn off the heat and let it cool for few minutes.

  7. Meanwhile, in a pressure cooker or idili cooker add some water and place it on the stove. 
  8. When the dough is cooled enough to handle, apply bit of oil on the palm and make big lemon sized balls, if desired, flatten it slightly and make a small hole in the center. 
  9. Place idli stand in the cooker and place these balls in the last but above racks. 
  10. Steam cook for 10 minutes or until it done. Note: do not place the weight on the cooker vent.
Serve warm with chutney or chicken curry or any think coconut gravy curry.

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~ Pundi or Undi ~
Posted by Swetha @ 11/27/2016 03:50:00 PM :: 0 comments

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Kundapura Chicken Ghee Roast

Friday, November 25, 2016
I got this recipe from one of my aunt. Last time I visited her house, she had made it and I could not stop licking my fingers, it was so tasty. I made sure I got the recipe before I left her house, which she was more than willing to share, Here is my Babali aunty's Chicken Ghee roast recipe. 

  • Chicken - ½ Kg or 1 pound
  • Curds - 2 tbsp
  • Turmeric pdr -  ½ tsp
  • Lemon Juice - 2 tsp  or Tamarind paste 
  • Masala Pdr - 2 tsp (see below)
  • Curry leaves - two stem - 15+ leaves
  • Garlic - 4-5 cloves
  • Ginger - 1 inch skin removed 
  • Salt 
  • Ghee (Clarified butter) 
For Masala: (grind all together into pdr)

  • Red Long Chillies(Byadige or Kashmiri) - 10 to 15 (or according to taste)
  • Coriander Seeds - 1 tbsp
  • Cumin Seeds - ½ tbsp
  • Cinnamon - 1 inch piece  
  • Cloves - 4
  1. Clean the chicken and drain all the water out. Cut into 1 to 1 ½  breast pieces and leave thighs as is.
  2. To the chicken, mix in salt, Turmeric pdr, lemon juice, masala pdr.
  3. Now add curds (couple of drops of red food color  may be added) and mix. The bottom picture is without the food color.
  4. Let the mixture marinate for at least 30 minutes or over night in the refrigerator
  5. Pound ginger and garlic cloves - in a mortar or by laying the flat side of the knife over the ginger slam on top of the knife to crush it. Do the same with garlic cloves. Discard the garlic skin.
  6. Heat a thick bottom pan (Kadai),  add a tablespoon of Ghee. To the warm ghee add curry leave, crushed ginger and garlic. Sauté for a minute. 
  7. Add the marinated chicken mixture to the pan. Spread the chicken pieces over the pan. Cover and cook on medium heat. 
  8. Every 5 minutes or so... gently stir and turn over the chicken pieces. 
  9. Cook until most of the moisture is observed. 
  10. Add bit more ghee (and Masala powder if more spice is needed) and gently roast the chicken over medium-low heat. Do not let it burn or stick to the pan.
  11. Garnish with chopped fresh coriander leaves and (optional) roasted cashew nuts 
Enjoy Chicken Ghee roast as an appetizer or a side dish.

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~ Kundapura Chicken Ghee Roast ~
Posted by Swetha @ 11/25/2016 04:51:00 PM :: 0 comments

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Happy Halloween! - Pumpkin Dessert

Monday, October 31, 2016
Ingredients :
  • 1 large can Pumpkin
  • 1 can evaporated milk
  • 3 eggs
  • 1 1/2 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 1 box of Yellow cake mix
  • 1 1/2 stick butter
  1. Combine first 6 ingredients and pour into a 9x13 pan.
  2. Pour a bag of yellow cake mix on top.
  3. Melt 1 1/2 stick butter and drizzle over the top.
  4. Heat oven to 350' and bake for 50 min
~ Happy Halloween! - Pumpkin Dessert ~
Posted by Swetha @ 10/31/2016 12:30:00 AM :: 0 comments

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Happy Halloween! Veggan- Pumpkin cookie

Pumpkin cookie

* Libby Pumpkin Mix 15 oz can
* 1 package spice cake mix
* 1/2 tsp Cinnamon powder
* 1 cup Chocolate chips (semi sweet)
* Nuts

Mix all together the ingredients.

Bake in 350 degree for 10 to 15 mins.
~ Happy Halloween! Veggan- Pumpkin cookie ~
Posted by Swetha @ 10/31/2016 12:30:00 AM :: 0 comments

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