About AAM


Ammana adige mane in Kannada means mother's kitchen. This blog is aimed at those who love to cook simple home made food with minimum available ingredients.The style of recipes in this blog will be mostly Dakshina Kannada (Vegetarian) home made food. However I intend to share recipes other than authentic Dakshina Kannada cooking which include cuisines from Andhra, Tamil Nadu, Maharashtra, Punjab...There is also something for those who like cuisine from across the sea.

I am dedicating this blog to my family and friends. I Hope you all will enjoy the site and keep sending your feed back for further improvement. Enjoy and savour the different delicacies that I am going to serve you all.


Sep 12, 2015

Thangina kai vade


                                                                                
Thangina kai vade

Thangina Kai in kannada is coconut. This vade has coconut as its base. It is one of the best tea time snacks

Ingredients: (Makes 20-25 vade)
1 cup raw rice
3/4 cup coconut
1 1/2 cup Aralu (puffed, flowered rice)
1 tbsp. rice flour
5 green chilies
1 tea spoon jeera
2 strands curry leaves finely chopped
Salt to taste
Oil for frying vade

Preparation:
  1. Soak rice for three hours
  2. Grind the soaked rice, coconut , Aralu, green chilies, jeera and salt to a fine paste. The dough should be tight enough to hold
  3. If the dough becomes a little watery add the rice flour
  4. Add the finely chopped curry leaves and mix well
  5. Heat oil,
  6. Take lemon size dough , lightly flatten it and fry till golden brown
  7. Serve with hot tea
 
Cooked in

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