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31 August, 2017

CORIANDER PARATHA/KOTTAMBARI SOPPINA CHAPATI

CORIANDER PARATHA/KOTTAMBARI SOPPINA CHAPATI
Posted in : BREAKFAST RECIPES on by : Divya Suresh
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I like to use things like coriander leaves, curry leaves, ginger, pudina etc more and more in the dishes I make. Today I’m going to share one such recipe. Triangular chapati/paratha using lot of coriander leaves. It tastes awesome, smell awesome, it has nice aroma while making as well as eating. Very much suitable for
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31 August, 2017

POTATO CAPSICUM FRY/ALOO SHIMLA MIRCH SUBJI

POTATO CAPSICUM FRY/ALOO SHIMLA MIRCH SUBJI
Posted in : BREAKFAST RECIPES, PALYA / SOOKHA SUBJI / USLI / SALAD on by : Divya Suresh
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One of my most favourite subji…aloo shimla mirch, which is a very easy and simple recipe. Potatoes are extremely popular in Northern India and have multipurpose usage. Actually Potato  is also a source of Vitamin C and provides useful amount of starch, niacin and thiamine. As usual everyone does it in many ways, but I
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30 August, 2017

AVALAKKI/BEATEN RICE/POHA HAALBAI/HAALBAYI/HAALUBAI

AVALAKKI/BEATEN RICE/POHA HAALBAI/HAALBAYI/HAALUBAI
Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh
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Yet another healthy, steamed traditional sweet dish from Karnataka, ie… beaten rice/rice flakes/flattened rice/Poha/Avalakki fudge, using jaggery, grated fresh coconut along with beaten rice.  Thick quality beaten rice is used to prepare this sweet fudge. Actually I don’t prepare this dish very often, because we prepare & consume sihi avalakki (sweet avalakki) using the same
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29 August, 2017

RAW MANGO-METHI(FENUGREEK SEEDS)-CAPSICUM RICE

RAW MANGO-METHI(FENUGREEK SEEDS)-CAPSICUM RICE
Posted in : RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH / CHITRANNA on by : Divya Suresh
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Today I was planning to make any type of spicy rice dish and I had only one big capsicum left in my refrigerator and around about 1/2 cup of grated raw mango !! So immediately decided to make capsicum rice, but using raw mango in place of lemon juice (making capsicum rice using lemon juice
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27 August, 2017

DAVANAGERE BENNE(BUTTER) DOSAY/DOSA

DAVANAGERE BENNE(BUTTER) DOSAY/DOSA
Posted in : BREAKFAST RECIPES on by : Divya Suresh
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Davanagere is a name of a place in Karnataka and benne is the Kannada name for butter, So this particular dosay/dosa is originated in a place called davanagere and more quantity of butter is used to make this dosay/dosa light, crispy, melt in mouth and also to bring out that traditional distinct flavor. I have
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26 August, 2017

PINEAPPLE(GRATED)+BENGAL GRAM CHUTNEY/ANANAS+KADLEBELE CHUTNEY

PINEAPPLE(GRATED)+BENGAL GRAM CHUTNEY/ANANAS+KADLEBELE CHUTNEY
Posted in : BREAKFAST RECIPES, CHUTNEY on by : Divya Suresh
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Wow!!!! it’s Pineapple again and one more type of chutney using the same. Actually the basic chutney recipe is the regular kadalebele chutney.  As soon as I started making kadalebele chutney, I realised that imli/tamarind is out of stock ! but something did strike my mind and immediately my eyes were on the pineapple cubes lying on the
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22 August, 2017

AMBODE/BENGAL GRAM/CHANA DAL AMBODE

AMBODE/BENGAL GRAM/CHANA DAL AMBODE
Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh

Ambode is a deep fried lentil snack. The main ingredient used is….. bengal gram/chana dal/Kadlebele. It is a most suitable festive spicy preparation, which is almost everyone’s first choice. Normally ambode is made when ever holige/Pooran poli is prepared, (it goes like…. today I have made holige-ambode for the festive lunch).  On the day of
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22 August, 2017

AKKI-KADLEBELE PAYASA/RICE-BENGAL GRAM KHEER

AKKI-KADLEBELE PAYASA/RICE-BENGAL GRAM KHEER
Posted in : PAYASA/KHEER on by : Divya Suresh
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Akki-Kadlebele payasa is a sweet dish/Payasa necessarily made on the day of Ganesha chouthi/Ganeshana habba. No other kheer/payasa is made on that day, other than this. It is a simple and yummy payasa recipe and one of my favourite dish. Jaggery is used to get the sweetness. To make it modified we can use dates
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21 August, 2017

KAYI HOLIGE/KAYI HOORANADA HOLIGE/FRESH COCONUT POORAN POLI

KAYI HOLIGE/KAYI HOORANADA HOLIGE/FRESH COCONUT POORAN POLI
Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh
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Yet another, an authentic sweet recipe from Karnataka…. Kayi holige or Coconut Pooran Poli, which is made using fresh coconut & jaggery mixed filling. It is known with different names across India. The outer layer differs from person to person. Most of them use maida as a main ingredient and some use fine quality semolina
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11 August, 2017

NIPPATTU

NIPPATTU
Posted in : GOKULASHTAMI/JANMASHTAMI RECIPES, SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh
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Nippattu is a crispy, spicy and delicious rice crackers Particularly from Bengaluru & Mysuru region. It is a signature dish of people of a particular community called shetty community (Telugu speaking) in Bengaluru & Mysuru region, and I must say they are the experts of this particular snack. In fact in Bengaluru/Mysuru nippattu is also
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9 August, 2017

GOKULASHTAMI/KRISHNA JANMASHTAMI SAVORY SNACKS

GOKULASHTAMI/KRISHNA JANMASHTAMI SAVORY SNACKS
Posted in : GOKULASHTAMI/JANMASHTAMI RECIPES, SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh

Unlike last year, this year I’m glad I could post the recipes of some of the savory snacks which we prepare on Gokulashtami day, on my blog ! We all have grown up relishing these specialties on that particular day. As a young girl I used to help my mother in doing all these snacks
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8 August, 2017

AUTHENTIC MUCHHORE

AUTHENTIC MUCHHORE
Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh
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As Gokulashtami/Janmashtami is round the corner I’m posting all the snacks which are necessarily made particularly on that day. Again muchhore is yet another savory snack made specially in the houses of brahmins in Bengaluru & Mysuru region. It is also a tea/coffee time snack and made on festivals like Gokulashtami/Janmashtami & off course Deepavali,
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8 August, 2017

CHAKKULI/CHAKLI

CHAKKULI/CHAKLI
Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh
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Yet another spiral shaped, deep fried snack idea from southern parts of India. It’s also a traditional snack item made during Gokulashtami/Janmashtami and Deepavali. Again it is also a great accompaniment with tea/coffee. Though it is called as chakkuli or chakli in Karnataka, it is known with different names in different parts of India. And
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8 August, 2017

THENGOLU

THENGOLU
Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh
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Thengolu is a deep fried, rice based snack from Karnataka (Bengaluru & Mysore region) necessarily made during Gokulashtami/Janmashtami and Deepavali. This also contains Urad dal powder in comparatively more quantity than Chakkuli, again one more deep fried, rice based snack from Karnataka made on Gokulashtami. Gram flour/besan is not used in this recipe. This is
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