Welcome to the world of yummytwists..

This world is for cooking enthusiast who wants to improvise their culinary skills. When was this world created?? Well, read on 🙂

When I first started cooking, I used to stumble at many places :(, at those times I used to end up calling my mom or my aunt and ask their help. I was astonished by their in depth knowledge about cooking. They would so easily guess what mistake I would have done and tell me zillion ways to correct.

That got me thinking – if there were no records of these vintage recipes then they shall be lost forever and our next generation will be deprived of all the delicious taste. With this thought process yummytwists world was created.
Here I shall try to collect all the age old recipes or tips used by our elders or peers to make the food yummy and present to you in the form of blog.



Posted by on May 26, 2013 in Vintage/ Classic Recipes



Nuchinunde / Dumpings


Today I shall present recipe of Nuchinunde.

It is an authentic Karnataka breakfast recipe. It is known with different names in different parts of Karnataka. However, the preparation styles remain the same. It has got it’s name from Kannada word ‘Nuch’ which in turn means broken toovar dal/ toogri bele which in turn happens to be its main ingredient. Hence this dish is protein rich..

I had always hesitated preparing this assuming it would be really complicated.  But when I got the recipe from elders & tried out the recipe. It turned out to be a cake walk.

Well, I would give all the credit to our ancestors who came up with such a healthy recipe which can be prepared in jiffy.

It can be teamed with many dishes like majjige huli gojjus like

So here I go…



  •        Tuvar Dal / Thogri bele – ¾ Pav
  •        Moong Dal / Hesara bele – ¼ Pav
  •        Green Chillies – 5-6
  •        Curry Leaves – 8-10
  •        Coriander leaves – ½ cup
  •        Sabsige Soppu / dill leaves – 1 cup
  •        Onion – 2
  •        Coconut Gratings – ½ cup
  •        Oats – ½ cup (optional)


  1.     Soak both the dals/bele in water overnight.
  2.     Grind the soaked dal, green chillies, curry leaves, oats without water into a coarse paste of this form…


  1.     To this coarse paste add finely chopped onions, finely chopped coriander leaves, finely chopped sabsige soppu, coconut gratings and salt this way…


  1.  Mix it thoroughly like this


  1.  Make dumplings of this form 


& place it on idli plate which is greased with oil.

  1.     Steam it for 10-12 mins.
  2.     Serve it hot with chutney / majigge huli

This is how it looks like…




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Orange Peel Gojju/ Curry with gravy


Days are getting hotter. Summer is round the corner. We tend to have heaps of oranges to quench our thirst, but what do we do we do with the peel. Throw it?

Well! You need not; you can reuse the orange peel to prepare a delicious dish like this

Today’s recipe is about the same. I shall be presenting recipe of orange peel gojju / liquid sabzi in this blog.  This is extremely tasty, tangy recipe which is healthy as well.

So never ever waste the orange peel, re-use it to prepare something yummy.

So here I go..

Orange-Peel Gojju/ Liquid Sabzi


  • Orange Peel – 1 cup
  • Curry leaves – 10 leaves
  • Tamarind – 1 lemon sized
  • Rasam powder / Menasin pudi (saarin pudi)3-4 tsp.
  • Mustard –2 tsp.
  • Hing – ½ tsp.
  • Haldi – ¼ tsp.
  • Jaggery – ½ cup
  • Chop orange peel this way.


  • Chop orange peel this way


  • Microwave the orange peel for four minutes.
  • Soak the tamarind in water & then extract approximately 2-3 cups of tamarind juice.


  • Take 3-4 tsp of oil in a kadai, add mustard & hing to it. After mustard sputters add curry leaves to it.
  • To this add the chopped orange peel & haldi.


  • After sauteing it for 1-2 mins. Add the tamarind juice, Mesin pudi/ Rasam powder, Jaggery to the kadai & allow it to boil till oil separates this way.


  •  Serve it with chapathi/rice/any dish of your choice.

This is how yummy orange-peel gojju looks like.


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Posted by on March 22, 2014 in Side Dish, Vintage/ Classic Recipes


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Matar Kachori


Today I shall present to you the recipe of Matar Kachori!! Excited & stunned! then just read on 😉

 It is extremely easy to prepare. So you can prepare this delicacy instantaneously in your house. It can be served with many side dishes like ketchup or potato sago or had just as it is.

So let’s move onto the recipe.

Matar Kachori


  • Green Peas – 1 cup
  • Green chilli – 1  small
  • Jeera- ½  tsp
  • Wheat Flour – 3 cups
  • Ajwain – ½ tsp.
  • Haldi – ½ tsp


  • Grind Green peas, Green chilli & jeera into a paste. Don’t use any water while grinding.
  • Take kadai, Add little oil to it, Sauté the above prepared paste, so that all the paste becomes dry. You can also microwave the paste for 2-3 mins so that it becomes, however, don’t over dry it, as the rolling becomes tough.
  • Make dough of wheat flour, Ajwain, haldi, salt, 1 tsp. oil. Knead till it becomes smooth dough.
  • Divide into small balls, and roll out into 3″ rounds. Then place marble sized ball of paste this way.
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  • Then roll it careful, while rolling ensure that paste don’t come out. Roll it this way.
  • Heat oil for frying, in a wok or kadai. Fry the above rolled puris.
  • Serve it hot

This is how matar kachori looks like..




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French Fries


Today I shall present recipe of French fries with a twist.  🙂

Why go to Mac Donald’s when you can prepare it at home in few minutes & get the same taste. To add to the advantages, you can prepare it in many flavors for e.g. in pepper flavor or in chat masala flavor or other in Red Chilli Flavor (using mesin Pudi) n so on & so forth.

Before you think I am flying my kite in vacuum  😉 let me just move onto the recipe.

French Fries


  • Potatoes – 1 -2 medium sized
  • Oil to fry
  • Salt
  • Pepper
  • Rasam powder / Mensin pudin (saarin pudi)


  • Peel the potatoes & then cut potatoes into lengthwise pieces.
  •  Boil water with ½ tsp of salt. Put the above sliced potatoes in it. Allow it to boil for 1-2 minsStrain the potatoes & wash it under cold water. Dry the potatoes with muslin cloth or with a tissue.  Btw this process is called blanching. It makes fries crispy & also removes extra starch from it. This is how blanched potatoes look like.



  • Take oil in kadai, after oil is heated add the blanched potatoes to heated oil this way



  • Take out the potatoes when they are golden brown & drain it on paper towels.
  • Sprinkle pepper & salt mixture or Mesin Pudi & salt mixture while serving.CAM00213


1)    After blanching one can also freeze the potatoes, but one has to be really careful while frying

2)    You can prepare different flavors like chat powder based on your choice.

This is how yummy French fries look like






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Baby corn Manchurian

Click on this => Baby corn Manchurian.


Baby corn Manchurian


One day, when I returned back home from office I was totally stressed out. To add to my agony, I was famished as well. I wanted to eat something interesting. That time the idea of using cooking as stress-buster struck me. I thought of preparing baby corn Manchurian as I had bought baby corn from stores the previous day. Sounds interesting, isn’t it?

Prepared it & it came out really well. After eating it all my stress also vanished ;). Try it to believe me.

Hence, today I shall present to you the recipe of baby corn Manchurian today.

So here I go..

Baby corn Manchurian


  • Maida 3-4 Tbsp.
  • Cornflour – 2 Tbspn.
  • Ginger Paste – 1 ½ tsp.
  • Baby corn – 1 Packet
  • Onion – 1
  • Capsicum – 1
  • Green Chillies – 2-3 small
  • Soya sauce – 2-3 tsp.
  • Red chilli sauce – 1-2 tsp.
  • Coriander leaves – 1-2 tbsp. ( to garnish)
  • Spring onions – 2-3 tbsp.
  • Pepper – ½  tsp.
  • Tomato sauce – 3-4 tbsp.
  • Vinegar – 1-2 tbsp.
  • Red chilli powder – ½ tsp.

Steps to prepare:

  • Cut the vegetables as depicted in the picture below 



  • Make a thick batter of maida without any lumps in it. The batter should be thicker than batter prepared for bhonda. Add to this ½ tsp ginger paste, 2-3 drops of soya sauce, red chilli powder ¼ tsp.
  • Add to this length-wise chopped baby corn to it. Allow it to stand for a minute.
  • Take oil in the kadai. Drop one by one babycorn which is in-turn coated with the above prepared batter.
  • Take it out well golden brown. Keep it aside.
  • Take 3-4 Tbsp. oil in Kadai, Add to this lengthwise chopped onion, capcicum, finely chopped green chillies, 1 tsp. ginger paste.Saute it on high flame by stirring continuously.
  • When onion & capsicum are half done (i.e they seem crunchy).Add to this 2-3 tsp. soya sauce, ½  tsp. red powder, tomato sauce, pepper, salt. Stir continuously.
  • Add above prepared baby corn, stir again till the sauce coats the baby corn evenly. Leave it on medium flame for 2-3 minutes.
  • Add to this finely chopped spring onion (optional), vinegar. Leave it on a stove for a minute.
  • Garnish it with finely chopped corianders & Serve it hot.

This is how yummy baby corn Manchurian looks like..

Baby corn Manchurian



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Rava Dosa


Have you ever wondered, what can you prepare for breakfast when you don’t have much time but again are bored of the usual cereals or bread?

Well! I have been through such a situation many times. I used to wonder what can I prepare which is quick to prepare, highly appetizing & authentic as well. That time the only solution I used to get is today’s recipe.

Hence today I shall present the recipe of Rava dosa.

As I previously mentioned, this is a quick recipe & doesn’t require overnight soaking. It can be prepared in jiffy & it has authentic taste which makes it palatable. Hence this will turn out to be the solution to all our difficulties.

Do try it out & provide your valuable feedback.

So here I go,


  • Rava – 1 cup
  • Akki Hittu / Rice flour – 2 Tbsp.
  • Maida – 1 Tbspn.
  • Jeera – 1 tsp.
  • Finely chopped Coriander leaves – 3 tsp.
  • Finely chopped capsicum – ¼ cup
  • Grated carrot – ¼ cup
  • Finely chopped curry leaves – 2-3 tsp.


  • Mix Rava, maida, Akki hittu & water to dosa consistency.
  • Add the rest of the above ingredients & water to adjust the condsistency.
  • Keep it aside for 15 minutes.
  • Laddle the batter on the heated tawa. Allow the batter to dry & then add oil onto the sides. Allow it to cook for half a minute & then flip it over to cook on the other side.
  • Remove it & serve it hot with chutney of your choice.


1 Batter should be thin enough so that it can flow well on the tava.

2 If required add finely chopped onions to the batter.

This is how the rava dosa looks like



Onion Chutney

Onion Chutney.

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Posted by on February 16, 2014 in Vintage/ Classic Recipes


Onion Chutney


First and foremost I would like to convey my apologies to the readers of my blog, for the delay in the post. I was on vacation. Hence I was unable to post though I surely did prepare today’s recipe during my vacation & in turn was showered with accolades for the efforts. 🙂

Today, I shall present to you the recipe of Onion Chutney. This is extremely flavorsome recipe. It can add its flavor to any other boring dish. 😉 Hence, you can serve this with rice or chapathi or convert boring bread into yummy sandwich. Therefore you get many options while packing your lunch or kid’s lunch box by preparing this dish.

This recipe can be enhanced based on your liking. One can add capsicum also to the same recipe or replace the onion totally to get capsicum chutney.

Hence this recipe is here to impress both the onion & capsicum lovers.

So here I go..


Onion Chutney


1.   Onion  – 2 nos
2.   Red chillies – 8-9
3.   Curry leaves – ½ cup
4.   Channa Dal / KaDle Bele / Bengal Gram Dal – 1 Tbsp.
5.   Ginger paste – 1 tspn
6.   Hunase hannu / Imli / Tamarind  – one marble size
7.   Coconut Gratings – ½  Cup


  •  Slice onions it into lengthwise pieces.
  • Take a kadai, add ½ tsp. oil, pinch of hing, red chillies, curry leaves, KaDle Bele. Roast it till KaDle Bele turns golden burn.
  • Keep the roasted ingredients aside & allow it to cool.
  • In the same kadai, take 1 tsp. of oil & add onions to it.

Fry it till onion turns transparent.

  • After onions are done, add to this coconut gratings, Saute it for a minute.
  • Grind all the above ingredients with tamarind & little water.
  • Add to this seasoning of mustard & jeera.


  • After onions are done you can add chopped capsicum & sauté it for few minutes.
  • Instead of channa dal one can use dry roasted Fried Gram Daal / Hurigad Le / Boona huva Channa dal

 This is how the onion chutney looks like






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Posted by on February 16, 2014 in Chutneys, Side Dish, Vintage/ Classic Recipes



Carrot Chutney..

Carrot Chutney...

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Posted by on January 20, 2014 in Vintage/ Classic Recipes

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