Masar kai or Masargayi is basically dried chilly which can be fried before eating. It is typically eaten with curd rice.


25 Long and spicy green chillis, 1/2 cup + 1 tea spoon cumin powder (for stuffing and curd), 1 table spoon + 1 tea spoon hingu (asaphotida powder), 2  tea spoons+ 1 tea  spoons salt, 1 tea spoon sugar, 1/2 litre sour and soft  curd or thick butter milk and oil for frying.


  • Make longitudinal slits in the chills.
  • Mix 1/2 cup cumin powder(jeera powder), 1 tea spoon hingu (asafoetida) and salt.
  • Stuff the chillis with this mixture.
  • Add 1 tea spoon salt, 1 tea spoon cumin powder, 1 tea spoon hingu powder and 1 tea spoon sugar to the curd and mix well.
  • Transfer the stuffed chillis in this curd and keep those for soaking in the curd overnight.
  • Remove the soaked chillis from the curd and dry in hot sun by spreading on plastic sheet, for 2-3 days till they are crisp and dry.
  • Store in plastic or glass container.
  • Deep fry in hot oil in kadai just before you want to eat it.

Tips and Tricks:

  • The soaked chillies could be dried in microwave oven too). 

Typically Served With:

Curd rice and other rice dishes or sweet dishes like holige, payasam etc


Bharta (Baigan Barta)

Bharta is made with grilled, mashed eggplant – badnekai. It is usually made during Sankranti. It is my brother’s favorite recipe!

Baingan (badanekai) 250 gms, carrots 100gms, fresh green grams, green chillis, til, gural powder ,cumin seeds and salt.

  • Roast til and cumin seeds and powder it.
  • Also roast green chillis in oil.
  • Apply oil on the brinjal and roast on low fire.
  • Steam carrots after cutting into small pieces.
  • Mix all the ingredients and mash to coarse consistency.
  • Mix gural powder, cumin and sesame(til) powder.
  • Add salt to taste and mix well.

Typically Served With:

Chapati, rotti, Sajji rotti, katak rotti etc

Kusubi huggi

Kusubi huggi is a specialty of Haveri. Padma attewaree (my daddy’s elder sister) always has this when we visit her place. It is made of kusubi seeds or saffolla (safola) seeds. This is a salty preparation and is also called akki huggi sometimes. This salty kheer is served during a feast, specially feast of wheat payasam (ghodi huggi) or holige, before serving the sweet feast.


Rice 1 cup, saffola (kusabi) seeds 1/2 cup, salt to taste.


  • Soak saffolla seeds overnight or atleast for 4-6 hours.
  • Grind in a blender with 2 cups of water and filter through cheese cloth.
  • Grind the pulp once or twice more with 1 cup water, filter and  keep aside the milky part.
  • Discard the pulp.
  • Cook rice in pressure cooker to soft consistency.
  • Transfer the cooked rice to a thick bottom vessel.
  • Add the kusabi milk and salt to this, mix well and cook well on low fire for 30 minutes, with intermittent stirring to get white and tasty kheer.

Kuchida kadabu

Kuchida kadabu is another tasty preparation that is a healthier alternative for fried kadabu. We make it at home during festivals. It is basically steamed kadabu.

Shongi Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or as a last minute preparation for any meal.


2 cups gram dal (channa daal), 1 and a 1/2 cup jaggery or brown sugar, 2 cups maida or fine wheat flour, 1/2 spoon cardamom powder, 1 teaspoon vegetable oil and a pinch of salt.


  • Prepare the dough with maida or wheat flour by adding a little bit of oil and salt and required quantity of water to  soft consistency and keep it aside closed.
  • Cook gram dal in pressure cooker for 7 – 10 minutes.
  • Transfer the cooked dal along with water to a thick bottomed vessel and cook for 5 more minutes with stirring and remove the watery part (called as cutt, for making curry i e kattin saaru), into a separate vessel.
  • Add jaggery or brown sugar to the cooked dal, mix well and cook for 5-10 minutes till the raw smell of jaggery disappears.
  • Add cardmum powder and cool.
  • Grind the cooked mixture in blender and divide into about 20 small portions.
  • Prepare paste by mixing 1 table spoon maida powder with 1 spoon water. This is used to stick the edges of the kadabu together.
  • Divide the dough also into 20 balls.
  • Roll each dough ball into oval shaped sheet and place one part of dal lengthwise (done by pressing the dal mix on palm by closing with four fingures)  in the centre.
  • Apply the maida paste on the sides by using cotton bud fixed on a stick like Q tip and seal the ends by pressing between thumb and forefingure-this is kadaboo.
  • Keep water for boiling in pressure cooker or wide mouth vessel.
  • Transfer few kadbbos to a  steel vessel or pan with small holes and a handle and dip in boiling water and allow the kadboos to cook for 5 minutes.
  • Alternately, the kadboos can be subjected to steam cooking in idli stand by using pressure cooker and steaming for 5 minutes.

Typically Served With
The kadbood should be  be served hot with lot of semisold  ghee!

Ghodi (wheat) Huggi(payasam)

Godhi huggi is another delicacy and if people make this during weddings, all the guests are profusely happy.

2 cups cracked Wheat for huggi(readily available in grocery stores), 1 cup jaggery, 1 table spoon roasted and powdered khaskhas + dry coconut, 1/2 teaspoon cardamom + nutmeg powder, dry fruits like cashewnuts, kerbeeja, pista, raisins


  • Soak wheat for 3-4 hours in 6 cups of water or overnight in cool weather.
  • Then cook in pressure cooker for 10 minutes at high pressure.
  • If the grains are not very soft to be mashed by stirring with wooden spoon, subject the cooked wheat to grinding in blender (see my mom’s chemistry roots here?!:)).
  • Transfer the soft cooked mass to a thick bottomed and narrow mouth vessel.
  • Add jaggery and cook the mixed contents with constant stirring by using a wooden spoon till the raw smell of jaggery completely disappears and the mixture attains a homogeneous consistency.
  • Add khaskhas, coconut powder and dry fruits and cook for 5 more minutes.
  • Then add cardamom + nutmeg powder and boil for 2 minutes and keep the container covered.

Typically Served With:
Serve hot with ghee. Can be eaten with hot milk when cold.

Bastid shevgi (vermicelli)

Bastid shavangi is a dessert and it is typically done on festival days. This is a variation of shavgi payasa.

100 grams long strand(shiwdu)shevai or vermicelli, jaggery/jagri or sugar, water


  • Keep about 1/2 litre water for boiling in a vessel.
  • When water starts boiling, add shevai(shavgi) in it and boil for 2 minutes.
  • After 5 minutes, transfer the cooked shevai into a vessel containing cold water.
  • Drain the water and serve this in a plate.
  • Eat with jagri or sugar and milk.

Typically Served With:
Eat with jaggery, brown sugar or simple sugar and milk.

Sajji Rotti

Sajji rotti is another all time favorite and I had a recipe request for the same. So here goes the recipe!

4 cups Sajji(Bajri) flour containing 1/2 cup udid flour, 1 table spoonwhite or black til, salt to taste.


  • Take sajji flour in a big flat bottom vessel, add salt and til (sesame seeds) to it.
  • Pour hot boiling water to make a solid dough.
  • Knead the dough thoroughly by pressing several times with palm and fingers of right hand till the dough appears sticky.
  • Take a small ball of the dough (size of ping-pong ball) and dip it in dry flour.
  • Put it on the platform (or a flat surface) and make rotis by patting softly first with one palm and then with both the palms.
  • Once it attains a certain size (approximately 3-4 cm diameter), pat and rotate it on the platform as you pat. Use dry flour on the platform to keep it from sticking.
  • Tranfer the roti on hot tawa, apply water on the upper side using a wash cloth soaked in water.
  • Turn it upside down and bake on low fire till it is crisp.
  • Keep the rotis in open flat container till they are totally dry.

Tips and Tricks:

  • These rotis can remain fresh for many days and are tasty with different dry chutneys and curd.
  • These serve as appetizer and are usually served in the begining of meals, specially heavy festival lunches.
  • When you make the rottis, you can keep two tavas. Once it gets cooked, you can transfer to the second tava that is on very very low fire so it becomes extra crunchy.

Typically Served With:
sajji rotti, jhunkad vadi, different chutneys like agashi hindi, shenga chutney, dry coconut chutney, karindi and hesar kaal..sluuuurrrrp!!!