Category : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU

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13 December, 2017

SOPPINA HULI TOVVE….an opos recipe as well

SOPPINA HULI TOVVE….an opos recipe as well
Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU, OPOS- One Pot One Shot on by : Divya Suresh

Here ‘soppu(soppina)’ is a kannada word for ‘green leafy vegetable’ and ‘huli tovve’ means curry made with special ground masala in addition to the masala powder (huli pudi/sambar powder) what we regularly use. This huli tovve is particularly made using a kind of amaranth leaves (dantina soppu) which we get in Karnataka, But here as
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27 October, 2017

POTATO-POMEGRANATE CURRY/KANDHARI ALOO SUBJI

POTATO-POMEGRANATE CURRY/KANDHARI ALOO SUBJI
Posted in : BREAKFAST RECIPES, HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh
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Today I’m going to write the recipe of very colorful, flavorful Kandhari aloo curry/subji, which I prepare very often. I learnt this curry/subji from one of Ms. Nita Mehta’s cook book. It is a zero oil recipe. I have moderated it to some extent. Goes very well with any kind of roti, Phulka, chapati, dosa/dosay. Afghanistan
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25 October, 2017

ALOO-GOBHI-MATAR…..a very famous north Indian special curry

ALOO-GOBHI-MATAR…..a very famous north Indian special curry
Posted in : BREAKFAST RECIPES, HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh

Aloo-Gobhi-Matar subji or potato-cauliflower-green peas curry is one of the regular accompaniment dish along with roti/phulka/plain parata etc here in north India. Suresh doesn’t like dishes & spices with strong smell, so I always adjust the spices I use in north Indian dishes according to our taste and aroma and also try to keep them
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11 October, 2017

YELLOW DAL

YELLOW DAL
Posted in : BREAKFAST RECIPES, HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh
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A simple, healthy dal prepared using split yellow lentil or moong dal or hesaru bele (in kannada). It goes very well with steaming rice, roti/Phulka, any kind of biryani, Pulao etc. Specially Kashmiri Pulao tastes best with this particular dal. Today I’m going to share absolutely my method of making yellow dal, just cook dal,
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7 October, 2017

SEEME BADANEKAYI/CHAYOTE/CHOU-CHOU SAGU

SEEME BADANEKAYI/CHAYOTE/CHOU-CHOU SAGU
Posted in : BREAKFAST RECIPES, HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU, ROTTI / ROTI / THALIPEET on by : Divya Suresh
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Today I’m going to share exclusively my method of making sagu, that too using seeme badanekayi/chou-chou/Chayote. This particular sagu is with the goodness of almonds and poppy seeds, I have not used any spices which smell pungent. We… all the four of us at home, like this particular flavor and taste of sagu. Chayote …seeme
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3 October, 2017

GREEN GRAPES/HASI DRAKSHI GOJJU/TANGY CURRY

GREEN GRAPES/HASI DRAKSHI GOJJU/TANGY CURRY
Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh
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One of the most yummiest fruit based gojju/curry, which goes well with chapati, poori, roti, phulka and hot rice and it can also be served as an accompaniment with ghee rice, huli (sambar) anna (rice), saaru (rasam) anna etc. It can be made as a side dish on special occasions like functions, festivals etc. In
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30 July, 2017

HYDERABADI ALOO-CHOLE

HYDERABADI ALOO-CHOLE
Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh
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One of the yummiest chole combined with aloo (potato) prepared using almost all kinds of spices & herbs (garlic users can also use garlic), which goes very well with Phulka, roti, Poori and rice as well. Filled with the goodness & health benefits of chickpeas, and a small quantity of potato makes this curry a
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19 July, 2017

MENTHYA GOJJU/FENUGREEK SEEDS TANGY CURRY

MENTHYA GOJJU/FENUGREEK SEEDS TANGY CURRY
Posted in : DIABETIC FRIENDLY RECIPES, HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh
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Fenugreek/methi seeds, though small in size, has an amazing health benefits and is used as medicinal, therapeutic and natural home remedy. Both methi seeds and leaves are easily available and largely used across the country. It has numerous health benefits  and has minerals, fiber, Protein, Vitamin C, Iron, Potassium, Vitamin B etc etc. It is
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27 May, 2017

MIXED VEGETABLE SAGU/ CURRY

MIXED VEGETABLE SAGU/ CURRY
Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh
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Sagu is a name for a typical, authentic south Indian mixed vegetable curry in coconut and spices gravy. It is mostly made in Southern part of India. We can use all/any kind of matching vegetables. We use sagu as an accompaniment with poori, chapati, set dosay/dosa and sometimes eat it with white rice as well. It’s
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25 April, 2017

WATERMELON CURRY – SOUP

WATERMELON CURRY – SOUP
Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU, SOUP on by : Divya Suresh

After trying out my hands on Watermelon lassi, now I’m here with one more recipe using watermelon. Watermelon curry – soup has become my most favourite curry/soup lately. I really look forward to prepare this curry more often. I got the basic idea of making this curry from one of the books of Mrs. Nita mehta.   Thanks
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15 March, 2017

RAISIN/KISHMISH/ONA DRAKSHI GOJJU / TANGY CURRY

RAISIN/KISHMISH/ONA DRAKSHI GOJJU / TANGY CURRY
Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh

Raisins are one of the healthy alternatives to those sugar rich sweet products. It also helps in digestion, anaemia, reduce acidity, prevent cancer, treat infections. It is good for the eyes, mouth & dental care etc etc.  When grapes are dehydrated to produce raisins, the nutrients become more concentrated, making a handful of raisins a
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