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28 October, 2015

ALMOND TIKKI CHAT

ALMOND TIKKI CHAT
Posted in : CHATS on by : Divya Suresh

During this recent navaratri we tasted it in a restaurant. I wanted to try it at home so collected information on how to make this chat and tikki, and gave it a try. It tastes awesome. So sharing the recipe of the same with you all. To prepare this chat we need chole, aloo tikki,
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27 October, 2015

PALAK CHOLEY / SPINACH CHICKPEAS CURRY

PALAK CHOLEY / SPINACH CHICKPEAS CURRY
Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh

When Iron ( palak ) & Protein ( chickpeas ) put together, it creates a nutritious and healthy dish. Palak choley tastes awesome. I ate it in a restaurant, and as I knew… how to make choley, I have Just added ground palak to it and adjusted the spices accordingly…. And believe me it came
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27 October, 2015

SWEET CHUTNEY & GREEN CHUTNEY FOR CHATS

SWEET CHUTNEY & GREEN CHUTNEY FOR CHATS
Posted in : CHATS, CHUTNEY on by : Divya Suresh

  I think without these chutneys chats are incomplete. These enhances the taste of the chat. Its very simple to prepare. The very aroma and colour of these chutney invite us to eat chats.                                          
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26 October, 2015

BISIBELEBATH PUDI/POWDER

BISIBELEBATH PUDI/POWDER
Posted in : PUDIGALU/HOME MADE SPICE POWDER/MASALA POWDER/KARNATAKA (BENGALURU) STYLE on by : Divya Suresh
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Bisi bele bath (Hot lentil rice bath) is one of the most popular rice-lentil-vegetable-spices mixture rice dish of Karnataka cuisine. It’s an old authentic one pot meal cooked in OPOS (one pot one shot) method. Bisibelebath tastes awesome/yummy/tasty when you make the required masala powder at home freshly.  If you know to prepare the bisi
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25 October, 2015

MASALE DOSAY / MASALA DOSA

MASALE DOSAY / MASALA DOSA
Posted in : BREAKFAST RECIPES on by : Divya Suresh

Masala dosay/dosa is a popular south Indian food that serves as a wholesome answer to the hungry palate. This is one of the old recipe’s of my mom which I’m following since years. The dosay/dosa comes out crispy and it melts in your mouth. It is always served with Potato onion Palya (subji) , onion
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20 October, 2015

SABBAKKI IDLY / SAGO/ SABUDANA IDLY

SABBAKKI IDLY / SAGO/ SABUDANA IDLY
Posted in : BREAKFAST RECIPES on by : Divya Suresh

Here it is… one more type of Idly. As curds is used in preparing this idly… it is tangy and spicy as well. Sago has many health benefits, It is full of energy and carbohydrates. Sago improves digestion, good for muscle growth, bone health, keeps blood pressure under control and so on.      
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19 October, 2015

GUJIYA / KOBBARI-SAKKARE KADUBU

GUJIYA / KOBBARI-SAKKARE KADUBU
Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh

A very simple and tasty sweet which can be made on any festival or special occasions or whenever we crave for a sweet. Its very easy to make with a very few ingredients.        Ingredients:        For the dough: Fine semolina (chiroti rave) / Maida (All purpose flour) – 1 cup
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16 October, 2015

MASALA CORN-POMEGRANATE/ JOLA-DALIMBE USLI

MASALA CORN-POMEGRANATE/ JOLA-DALIMBE USLI
Posted in : PALYA / SOOKHA SUBJI / USLI / SALAD on by : Divya Suresh

Its tangy and children would finish it within no time. It can be served with lunch or with evening snack. Healthy ,nutritious and tasty dish to eat at anytime.              Ingredients: Corn kernels – 1 cup Pomegranate seeds – 1 cup                  
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14 October, 2015

SWEET POTATO/SHAKARKAND SUBJI/SIHI GENESINA PALYA

SWEET POTATO/SHAKARKAND SUBJI/SIHI GENESINA PALYA
Posted in : PALYA / SOOKHA SUBJI / USLI / SALAD on by : Divya Suresh

     Sweet potatoes are an excellent source of vitamin A ,in the form of beta-carotene. They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B 1, vitamin B 2, and phosphorus. This is one of the south
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13 October, 2015

TOGARI-TARAKARI NUCHHINUNDE/ STEAMED DAL-VEGETABLE DUMPLINGS

TOGARI-TARAKARI NUCHHINUNDE/ STEAMED DAL-VEGETABLE DUMPLINGS
Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh

       Generally we make this (nuchhinunde) with only dal. But I tried it by adding vegetables. Then I realized its a great idea. It can be eaten with any chutney or sauce. Here I have prepared sweet chutney.   Below is the pic of nuchhinunde using only dal/lentil ie…. no vegetables used, You
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11 October, 2015

APPLE PICKLE

APPLE PICKLE
Posted in : PICKLE on by : Divya Suresh

Wow pickle using a fruit. I was very excited when I prepared it for the first time. The apple which I bought were very sour. So I tried making pickle in the same way in which we do raw mango instant pickle. Its a great accompaniment with great taste.           Ingredients:
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11 October, 2015

MOSARU WADAY/VADE/DAHI VADA

MOSARU WADAY/VADE/DAHI VADA
Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh

Mosaru vade/ dahi vada is a popular snack in Karnataka. It is slightly different from the dahi bhalla of North India, we can say it is a south Indian version of dahi bhalla. Here deep fried lentil dumplings are dunked in a whipped & tempered Yogurt and topped with grated carrot, coriander leaves, pomegranate seeds,
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10 October, 2015

GOJJINA PUDI / TANGY CURRY MASALA

GOJJINA PUDI / TANGY CURRY MASALA
Posted in : PUDIGALU/HOME MADE SPICE POWDER/MASALA POWDER/KARNATAKA (BENGALURU) STYLE on by : Divya Suresh
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This is a kind of south Indian style masala powder which is used to prepare a gravy/curry called as ‘gojju’ in Kannada, with many types of vegetables. The gojju/curry tastes sweet, spicy and tangy. It’s an accompaniment with rice, chapati, poori, rotti (rice thalipeeth) etc. Most famous gojju are bendekayi (ladies finger) gojju, haagalakayi (bitter
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10 October, 2015

VANGIBATH POWDER / PALYADA PUDI

VANGIBATH POWDER / PALYADA PUDI
Posted in : PUDIGALU/HOME MADE SPICE POWDER/MASALA POWDER/KARNATAKA (BENGALURU) STYLE on by : Divya Suresh
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This is a particular type of masala powder which is used to prepare masala vegetable rice. Basically it is called as vangi bath powder, which is used to make (Vangi bath) Brinjal rice. But now a days this same masala powder is used to prepare rice bath using any type of vegetable or combinations of
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10 October, 2015

HOME MADE HULI PUDI/SAMBAR POWDER

HOME MADE HULI PUDI/SAMBAR POWDER
Posted in : PUDIGALU/HOME MADE SPICE POWDER/MASALA POWDER/KARNATAKA (BENGALURU) STYLE on by : Divya Suresh
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Huli (sambar) is a gravy consisting of lentil …that too particularly Pigeon Pea/Toor dal and one or more kind of vegetables in which we add this huli pudi as masala, temper it with ghee/oil, mustard seeds, curry leaves and hing, and eat it mixed with white rice.  More quantity of lentil is used to make
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