As we all know, Onam is an annual Indian Hindu religious/harvest festival celebrated across India and predominantly by the people of Kerala. It is the official festival of the state of Kerala and includes range of cultural events. Though Onam is being celebrated for ten days in the month of August-September and this year the
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Using or Putting fresh fruits in curries, huli/sambar, salads are common now a days, so I’m no exception and I too like to put dry nuts, fruits, fresh fruits in curry/subji or huli/sambar etc. And as such it becomes necessary or another way of consuming fruits here in north India to use fruits in hot
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We tasted this tarakari anna recently in a south Indian restaurant called Naivedyam (Vipul Square). I and Mukund (my second Son) got attracted by this dish’s name ‘Tarakari anna’, which translates to ‘vegetable rice’ and we wanted to try and know about its taste. We definitely liked this simple recipe … no doubt. By smelling
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Feeling good rather pleasing for have created this recipe. Curd curry/majjige huli/majjige Paldya using a legume !! I can’t believe I could make this I mean it strike my mind to prepare something like this. Its unbelievable, feeling so so glad. Just slight moderations being made, otherwise this recipe is almost similar to one of
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This one is my most favourite rice preparation. I’m ready to relish this favourite rice dish any day any time and if needed all the three time of the day !! sounds crazy… isn’t it !! I’m preparing this dish in this same procedure since many years, say for around twenty six (26) years and
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Gujarati Vedmi or Puran Poli is a Indian stuffed sweet flatbread, which is often prepared on festivals. Prepared sweet mixture of cooked Pigeon peas and jaggery/sugar is stuffed inside the whole wheat flour outer cover and the specialty of this vedmi/Puran poli is, this is made in small sizes often unlike our regular chapati sized
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Yet another healthy, easy, simple soup, made using mixed vegetables, which is so soothing during this chill weather. Yes I have made it in a very simple method. I have not put any kind of spices rather it contains only cumin seeds powder and salt. I could not take the procedure pics as well as
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Creamy tomato soup made absolutely in my own way without adding any kind of thickeners like, oats, corn flour, cream, butter, yogurt, lentil, rice flour etc or any kind of colour enhancers. So how do we get that creamy texture ? And the answer is nuts. Yes…. since long time I was trying to make
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The very famous street food and a healthy snack from Karnataka, which can be easily made at home is mandakki churmuri/Puffed rice snack. Yes, here the Kannada word ‘mandakki’ translates to ‘Puffed rice’. The other name for it in Kannada is ‘Puri‘ I think almost all the households in Karnataka, across the state, makes this
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Happy Gokulashtami to All …. A special kind of recipe which is a protein rich sweet dish along with goodness of jaggery and also consisting of dry nuts and home made ghee in a moderate amount. Over all a kind of healthy laddu which can be prepared on any kind of occasions. I found this
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A summer special/suitable rotti/thalipeeth made by adding grated cucumber along with regular spices to the whole wheat flour. We (people of karnataka) generally make rice flour rotti by adding grated cucumber (along with its skin and seeds) to it, so in the same method I have made rotti using whole wheat flour and cucumber. I
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Just tried my hands on this different version of savoury muffin which includes cold pressed coconut oil, Khapli wheat flour and couple of vegetables along with green and red chili (fritter chilies), capsicum etc. And it turned out be very flavourful and tasty. These easy to make Savoury sweet corn chili muffins are great to
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Wow !!!! this is my 78th rice preparation post ….. just can’t believe till now I have posted 77 types of various dishes using rice as the main ingredient. Today’s recipe is one more tasty Pulao made using cabbage as main ingredient. Actually I had prepared a masala powder to use in a (dry) fruits
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#Akshaya truteeya #Basava Jayanti #Ramzan An awesome… yummy… crunchy…. luscious…. cheesy…. easy peasy dessert which instantly became our favorite, preferred sweet dish…. I must say it’s truly delicious !! Kunafa or Kunafeh or Knafeh is a crunchy, cheesy dessert from the middle eastern region. There are many variations in making this dish But today I
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What an amazing recipe !!!! Have it for breakfast or as a dessert, either way you’ll find it delightful. So….. do you have over ripe bananas at home, thinking of throwing it away … no .. wait … you can use those overripe/ripen bananas in this yummy way !! I had around four ripe bananas
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So today I’m going to share the recipe of hachhida sihi paper avalakki in Malenadu style, which is almost similar to the south canara bajil recipe, it’s just a matter of difference in adding or skipping of an ingredient or two. Padengi & Bajil which translates to green gram usli & hot n sweet thin
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The Kannada word ‘menthya soppu‘ translates to ‘fenugreek leaves‘. Come winter and we tend to use all kinds of winter essential, available goodies. And fenugreek leaves is one such winter special green leafy vegetable which we like to indulge in as much as possible. We can make many number of recipes using fenugreek leaves and
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I did not know that chocolate, coffee flavor and fresh coconut goes with each other so very well !! Yes I’m talking about today’s recipe – burfi layered chocolate. It is a fusion recipe of south Indian famous, our own karnataka special sweet/burfi made using fresh coconut burfi with milk chocolate. The traditional coconut burfi
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Since it is too cold today here at our place and everyone is at home relaxing on a holiday ie Sunday, I had planned to make radish/mooli ka paratha for the breakfast along with Potato/aloo raita as an accompaniment. So to begin with, I did grate the radish, added the salt and red chili powder
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One of the easiest and best way to consume lots of this wonderful, healthy green leafy vegetable is making Paratha using them. Just a couple of herbs and spices and it tastes so wonderful that you feel like making and consuming it very often and above all you will have that satisfaction of eating something
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I wanted to try out this recipe, since the day I saw Sihi Kahi Chandru Sir’s recipe on one of the food recipes group – Bombat Bhojana and I’m glad today I could do so. Moderated the recipe a little and the outcome I got is an awesome rice dish/ one pot meal. Now this
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I always try to include more and more split green gram flour in our diet. The regular one is majjige paldya/kadhi in which I replace gram flour with split green gram flour very often. Likewise recently when I was planning to make rotti using semolina/sooji/rave along with grated potato, also by adding small amount of
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Apple crumble, a British pudding, one of the classic recipes which is very easy to make besides being healthy and filling. The crumble topping is made using cold butter, flour and brown sugar, which is rubbed together using our palms to get breadcrumbs like texture. So as to continue with my baking journey, simply like
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Easy and tasty Kobbari mithai/coconut burfi is the authentic burfi recipe which belongs to the state of Karnataka. This is made using a very few ingredients such as fresh coconut and sugar. Further you can add any kind of flavor to enhance the taste. Last week, one of the food groups on fb, had kept
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Yes ! you read it right ! made chutney using ripe, sweet mango. Its almost the end of the mango season here, but we got some really sweet mangoes in the market. So one day made our own malenadu recipe mavina huli/ripe mango dal which is made using ripe mango and I had left with
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Aromatic, flavorful one pot meal herbal rice recipe, which uses very few ingredients but turns out to be mouth watering dish ! The awesome ginger flavor gets infused into the rice and tastes superb. Found this recipe in one of my written recipe book and as usual don’t remember the source but I have made
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Very often I would like to make use of these herbal leaves in some way or the other to get all the health benefits of it. off late it happens like I add these leaves while grinding the masala for making mixed vegetable Sagu as well and it definitely enhances the flavor as well as
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Wishing you All a very happy Independence Day This is an evidently aromatic dish and the aroma is infused in it by the usage of the Indian borage/doddapatre leaves It is Independence day today, so I wanted to make something of tri – color for the breakfast. So thought about it and made akki rotti/rice
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One of the special kind of chutney which I learnt how to make when we were living in Manipal, South canara, Karnataka. This chutney + steaming hot rice and little ghee is definitely a wonderful meal any day. Other than rice it also goes very well with chapati, plain paratha, lachha paratha, dosay, poori etc.
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A leaf with pungent aroma doddapatre or karpooravalli or sambaru balli call it by any name, which is widely used in southern parts of India, mainly Karnataka. It’s binomial name is Plectranthus amboinicus. Common names in English includes Indian borage, country borage, curban oregano, french thyme etc. These leaves are used for medicinal purpose like
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Is there any hard & fast rule that lemon rice should be of yellow color always! No I think ! So changed its color – haha. Yes this time it is red colored lemon rice, super colorful, super yummy, little spicy and really tangy and also with the additional goodness of raw turmeric in it.
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#alwayshomemade #healthyonepotmeal #dalia #brokenwheat #quick&easy #nutritional #immunitybooster #weightwatchrecipe #fibrerich #vegetables #greengram Apt one pot meal for the current on going situation ! a spicy dish which includes all the healthier ingredients which boosts our immunity and keeps us away from getting cold, cough etc. You can also check broken wheat haalubayi , whole wheat/broken milk
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#riceflakes #coconut #mustard #rawmango #seasonal #healthy #easypeasy #yummy One of the quick, simple, spicy, yummy, healthy breakfast recipe using rice flakes & raw mango. Today I’m going to share one more recipe using rice flakes/avalakki/Poha ie kayi sasive avalakki meaning coconut-mustard paste rice flakes, peesa nariyal aur rayi ka poha. Earlier I have posted many kinds of recipes which uses rice flakes/beaten
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Healthiest, delicious, aromatic, flavorful, tasty, appetising ginger chutney recipe to go with almost everything like idly, dosay, rotti, steamed rice, curd rice etc etc. The recipe needs no explanation as it has got all the awesome healthy ingredients which we surely wish to use in our daily cooking. Ginger is considered as one among the
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Earlier kayi holige (coconut puran poli) & bele holige (lentil sweet puran poli) were the two most famous, well known, commonly prepared holige recipes in Karnataka. But of late everyone have started making many many more varieties of holige, of which even I have tried a few like Pineapple holige, badami/almond holige, carrot holige, Khova
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I keep trying dosa/dosay using different combinations of lentil, pulses and grains. But this time thought of adding fresh peas as well and it turned out superlicious dish which is both delicious & awesome. So very happily sharing the recipe of one of the nutritious, healthy, filling, rice less/without rice dosa/dosay with you all. Here
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Though making this snack at home since so many years, never thought of posting the recipe here on my blog. But I guess today is that day! Going to post the recipe of one of our (almost everyone’s) most favorite, namma Bengaluru bakery goody, yummy snack – masala bread toast. Trust me you can get
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One of the easiest, quickest and healthiest breakfast recipe is oggarane avalakki. The Kannada word ‘oggarane‘ translates to ‘tempering‘ and ‘avalakki‘ translates to rice flakes/beaten rice/Poha. We can make Poha/tempered rice flakes or oggarane avalakki by adding many kinds of vegetables and making the same using fresh green peas during winter is a normal thing.
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Recently I had shared the recipe of/how to make kayi sasive chitranna/coconut mustard seeds rice in an authentic way, ie… using tamarind to get the sourness. Today I’m here to show one more method ie… using lemon juice to get the sourness. In type 1, I have put different kind of whole red chilies and
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Chitranna is almost everyone’s favorite in Karnataka. We can never have enough of it. Be it any kind of chitranna like eerulli(onion) chitranna, lemon chitranna, mango chitranna, gojjina chitranna, chitranna made using chitrannada pudi, capsicum chitranna, kayi sasive chitranna and Indian gooseberry/bettada nellikayi chitranna – we like to relish this rice dish any day, any
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Yummy, healthy, filling, tasty and energizing soup prepared using minimum ingredients, which can be enjoyed by any age group. Make it with ragi flour or jowar/sorghum flour, both are good for health and easy and quick to make. It can ready withing minutes rather we can call these soups as 2 minutes soups. These are
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Wishing you All a very Happy & prosperous New year !! Yes you read it right..it is cashew nuts desert or kaju kheer or godambi payasa – the new year special desert at our place. We can definitely treat ourselves to this rich, creamy, nutritious Kheer at least once in a blue moon if not
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We have grown up eating namma Bengaluru, basavanagudi – DVG road famous/special hesarubele chat & banana benne gulkand, which translates to split green gram chat & banana butter gulkand. I have made this chat numerous times earlier at home, but this time without fail clicked the procedure pics. Today I have used store bought Gopala’s
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Huli nuchhu is a kannada word which translates to ‘sour broken rice’. That is broken rice is cooked very softly along with few spices and herbs and very sour curd is added to that cooked mixture and this is served in small quantity at the beginning of the meal. Actually this tastes superb when still
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Children’s day wishes to All. I’m here with a two quick recipes, which happens to be the most favorite of all the children irrespective of the age. RAVE-BESAN LAADU Made rave-besan laadu/ladoo & chakli today. To the rave-besan laadu, unlike every time I have put roasted melon seeds instead of regular cashews, almonds etc. Ingredients
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Yet another deep fried, instant curd based savory snack recipe taken from one of my written recipe book. This year for recent gokulashtami also I had made this tengolu only instead of the traditional tengolu. This is no doubt a quick recipe, which doesn’t take much time, which you can make whenever feel like savoring.
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One of the most favorite milk based sweet dessert recipe which can also be made instantly within minutes. Recently for Diwali I had made this sweet dish. So sharing the recipe with you all. (We just ate it at room temperature, but you can refrigerate it to have the chilled one) Scroll down (bottom) to
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It is very easy to make fenugreek seeds sprout at home. I’m very fond of making whole green gram sprouts and fenugreek seeds sprout and use them in many ways. Every now and then I make sprouts using either of them and put it in regular huli (sambar), gojju(tangy curry), tambuli, rotti etc. I have
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Made dosay/dosa by putting sweet corn/musukina jola and it was yummy, tasty with good red color, spongy texture etc. But still want to try this yummy dosay using red rice or ragi instead of white rice. Will do that soon and shall update the recipe here. So sharing the sweet corn dosay recipe made using
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One of the oldest deep fried snack gets a makeover and turns out to be a low calorie snack. Alugadde bonda/alu bonda/bombayi bonda …. but not at all deep fried. YES believe me I have made it in gunthpongalu/appe/Paddu pan using a drop of oil and it tasted as equally yummy as the deep fried
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Yet another soup recipe without using either onion or garlic in it. Of late I’m inclined towards making more and more kinds of soup, which energises and nourishes us at the same time. Very recently I had posted my kind of carrot soup recipe, which everyone liked at my place and now I’m here to
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Unlike North India, in which people keep fasting during those nine days of Navaratri, for us the people of south Indian Navaratri/Dasara means feasting. Actually we make different kinds of sweet on each day of Navaratri. There are some particular sweet dishes which is said (by our ancestors) to be made on that particular day
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Yeriappa is a traditional sweet delicacy necessarily made on the 7th day of dussehra/navaratri/dasara festival ie… on the day of saraswati Pooje, in karnataka. Actually our elders had a separate mould (similar to idly plates, but with much deeper cavity) to make this particular sweet dish. They used to deep fry these yeriappa in that
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Though high in calories, peanuts are a good source of protein, fiber and healthy fats. Peanuts are nutrient rich nut/legume containing Potassium, phosphorous, copper, magnesium and vitamins B (B1, B3), E. We make usli/salad using raw peanuts. In Karnataka raw, juicy groundnuts are available from the month of November ie during Karthika masa/month. We make
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Saaru/rasam is a great appetizer. The spice powder ie saarina pudi which we make to put in saaru consists of the herbs like black pepper, cumin seeds, fenugreek seeds, mustard seeds etc, which have medicinal values and works good for healthy when consumed everyday in small amount. This can also be consumed like a soup.
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Sharing with you all one more curd based side dish, an appetizer with lot of medicinal properties ie.. shunti tambuli/ginger tambuli, which is very good for digestion and also a healthy, tasty , simple side dish. Actually we eat this tambuli mixed with steaming rice and ghee at the beginning of the meal, then we
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In most of our houses in south, whenever we use cucumber for making anything, we do not throw away its peel and soft middle portion containing seeds, rather we make chutney using the peel and raita using the seed portion. So today I’m here with the recipe of cucumber peel chutney. Some other chutney recipes
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My version of dal fry recipe is with a slightly different method. Below is an absolutely my way of making this dal. I mean we like it this way. Normally we have this dal along with Phulka or white rice. Though I make this dal with the same set of ingredients, it tastes little more
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An instant recipe which saves the time and energy besides being healthy as well. Very suitable for those days on which you are not feeling like cooking in detail, when you are in a hurry, when you want to have something light but healthy, comforting, when you want to have something little different than the
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Every year at this time/period of the year I plan to share this particular recipe, but never could do so. So this year without fail I clicked the procedure pics specially to share this payasa recipe here on my blog. According to the custom of our community this particular payasa/kheer is made only during the
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A very simple, easy pulao recipe which includes whole gram/lentil in it. This is one of my favorite rice dish. This is a kind of basic recipe, but you can also use some other vegetables also like french beans, carrot, fresh green peas etc along with below mentioned veggies and some other preferred spices of
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Majjige saaru or buttermilk rasam is a very old traditional quick and easy recipe which is made using the left over liquid ie… buttermilk obtained after we extract the butter out of cream. But we can also make it using curd by adding water to it. My grandmother used to make it plain, where as
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My mom used to make these two snacks, whenever we would visit Tirumala Tirupati shrine and as a kid I would eagerly wait to eat them both. Both sweet & savory versions tastes yummy. Along with these two snacks, rave unde, Kuttavalakki, Kobbari mithai, besan unde, hacchida avalakki were the fixed sweets & savories we
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One of the easiest and quickest tangy curry recipe, which does not need any cooking. Just chop, grind, mix and the curry/gojju is ready in minutes. It is a wonderful accompaniment with saaru anna (rasam rice), huli anna (sambar rice) and we can also relish this gojju just mixing it with steaming plain rice. This
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Last evening I made one of the seasonal special dish from my native place malenadu located in Karnataka (western ghats/Sahyadri mountain range) ie… ripen jack fruit dosay/dosa. I can never forget how I would wait for the Jack fruit season to come and my paternal grand mother used make all the delicacies using this wonderful
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A very simple, yummy, easy raita recipe using a fruit. I have earlier posted the recipe like banana raita/sasive , pineapple raita , pomegranate raita , mixed fresh fruit raita on my blog and this time it is apple raita to go with any kind of spicy preparations like pulao, paratha, chitranna etc. Ingredients :
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Today made our own karnataka breakfast special and one of my most favorite rice dish, onion/eerulli chitranna with a healthy twist using Spinach/Palak paste/puree And named it as Palak eerulli chitranna (palak onion rice)…. but originally this dish has been innovated by Manoj – my first son – what a healthy innovation -I must say
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Spicy achari aloo subji/Pickled potatoes/Potatoes cooked with pickling spices, which can be prepared using either small sized whole potatoes or big potato cut into cubes, by putting achar/Pickle masala powder, in place of regular masala/spice powder we normally use to make any subji. We can use Paneer in place of potato, to make achari paneer.
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Today’s Platter consists of dishes/recipes which are healthy, protein rich, full of vitamins and which promotes hydration in this scorching heat. The platter includes home made mango pickle , cowpeas/lobia/alasande kalu salad/usli , Lemon-carrot saaru/rasam , buttermilk and rice. Please do check the recipes here – No need to soak the cow peas or lobia,
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Normally this rice is prepared to go with dal fry, dal tadka, dal makhni, chole, rajma etc in North India whereas different kinds of vegetable kurma, some non veg curries etc in South India. This can be called in two ways ie ghee rice or Peas pulao. It is very mildly spiced by using whole
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Haha….. actually I have named this dish as ” 1/4 cup halwa ” because I have taken 1/4 cup of each ingredients which have been used to prepare this halwa/sheera/kesaribath ! Super soft, yummy, melt in mouth, delicious, easy to make sweet dish which can be made in no time, if you have all the
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How to make Kodbale/Kodubale by using red chili powder instead of whole red chilies. Earlier I have posted the kodbale recipe made by using whole red chilies, which we grind into powder and then add it to the rice mixture. But many people, specially youngsters find it difficult to identify the whole red chilies by
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One more addition to the category of legume salad/usli, using whole green gram/hesarukalu/sabut hara moong. Be it any kind of usli, we make them regularly very often. It is a very good accompaniment with tili saaru/rasam, so during summer it is made more and more. So below is the recipe in my way for very
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It is made exactly like how we make usli/salad using dried chickpeas, black eyed beans/lobia, horse gram/hurali/kulthi or whole green gram. These are all a protein rich, fibre rich, healthy accompaniments served with meals, mostly with lunch. We also make saaru/rasam and huli/dal using the stock/water in which these legumes are cooked and make salad/usli
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An absolutely summer special or summer suitable dish which we enjoy relishing through out the season. This dish is especially made using raw/ripe mangoes which are too sour. Apart from this dish we also make tovve/dal, huli/sambar, different kinds of chutneys, rice dishes etc using sour mango, but this is the ultimate. Every year I
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An authentic brahmin style lentil recipe/ಹೆಸರುಬೇಳೆ ಸೌತೇಕಾಯಿ ತೊವ್ವೆ/ಹೆಸರುಬೇಳೆ ತೊವ್ವೆ One of the authentic recipe which has not changed over years in the way how it is made and you can not find it in any restaurant or hotels or anywhere except our homes and we relish this dish along with chapati (triangular) or white rice
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One of the flavorful, aromatic rice dish using cauliflower. Very easy and simple and quick recipe to make with very few condiments and veggies. We can put more kinds of vegetables along with cauliflower, but I use only fresh green peas, tomato and onion only. Today I served this pulao along with dal raita/bele raita
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Here in More supermarket we get the mixture of whole green gram and basmati rice mixed together. Very often I buy that and make plain khichdi/huggi, dosa/dosay , sweet pongal etc using that mixture, and sometimes I use whole green gram and sona masoori rice too (separately) to make these dishes. But this time when
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One of the oldest and easiest yummy recipe, healthy and filling as well which we often make for breakfast or dinner or on the days of fasting. The word huli translates to ‘sourness’, which we get by adding considerably more amount of thick tamarind water. This same dish is made using cooked rice as well
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Yet another onion curry/sambar recipe made in my own way, which we all like to relish with any kind of South Indian, made in our style dishes. The specialty in this huli/saaru recipe is that the onions are cut in 3 different shapes are being used, just a kind of creativity to enjoy while cooking
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A flavorful, aromatic rice preparation which goes very well with curry’s like dal, rajma masala, chole masala, dal makhani, paneer makhani, kadhi etc is this jeera rice. It is very easy to prepare and tastes superb when made using long grain basmati rice. Here in this recipe instead of adding whole spices, I have added
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We make both lentil payasa and carrot payasa separately right ? But today I have mixed them both and made a new kind of payasa and named it as carrot lentil payasa. The word payasa (Kannada) translates to Kheer. And the lentil used in this recipe is split green gram/moong dal/hesaru bele. Actually my sis-in-law
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Mahashivaratri greetings to All. This is one of the fasting special dish/recipe in many places especially in Maharashtra. Actually I learnt this recipe from Parth the friend & room mate of Manoj – my first son, through manoj. When we were chatting casually manoj said that Parth makes sabudana khichdi which tastes superb and easy
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This is my 18th kind of chutney recipe. Made chutney using the Kashmir’s significant nut – walnut. More often I use more walnuts wherever and whenever I feel like it fits into that particular recipe, considering its innumerable health benefits. This time I tried making chutney, which can be used as a dip or a
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As I have mentioned earlier in my posts, this is the recipe from southern parts of India. It is prepared as either evening snack or as an accompaniment with saaru/rasam or made during functions or festivals to share with the home coming guests. On the day of Ganesha chaturthi and when we perform the ritual
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Instant saaru/rasam recipe which can be prepared in minutes without using cooked dal/lentil but using powdered lentil/dal (masala lentil/dal premix). It turns out too tasty and very easy and quick to make and very much suitable for bachelors who find it difficult at times to cook elaborate dishes. Also when you are not willing to
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Over ripened bananas were lying since two three days in the fruit basket and I was thinking of preparing regular banana Poori or banana coconut idly , but suddenly it did strike my mind that why don’t I try something new using banana along with jowar/sorghum flour and in the process, I also added whole
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I would like to call this saaru/rasam as digestive saaru or soothing saaru. A very simple yet flavorful saaru/rasam recipe which we would like to relish on any day-any time mixed with hot steaming rice, along with any kind of sihi palya like huralikayi Palya , Sihi genasina Palya  , Cabbage green peas Palya ,
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An absolute winter special dish or I can say a suitable dish for this cold weather. A very healthy, easy, yummy dish made using very few ingredients, which is also considerably quick to make. Today I served this dish with Gujarati sweet kadhi and both together goes very well and tasted heavenly. Ingredients : measuring
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I have seen in the restaurants many a times that the khichdi is always accompanied with sweet kadhi in Gujarati cuisine, which tastes both spicy as well as sweet. And this combination is heavenly. And I like this kadhi very much, so thought of making it at home. Followed Mrs. Tarla Dalal’s recipe. To go
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Today I’m here to share the simple yet tasty, regular sihi palya using cabbage/yelekosu – as called in Kannada. This is very easy to make with basic tempering. We regularly regularly make the sihi Palya of french beans(huralikayi), chayote squash(seeme badanekayi), fresh green peas(hasi batani), carrot, cucumber, amaranth leaves(dantina soppu/harive soppu) etc etc following the
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Avalakki khara bath…. as in rava/semolina/sooji/rave khara bath !!!! Why I named this dish so because… I have made our regular oggarane avalakki/rice flakes or Kanda poha differently in a new approach by using/adding the https://tinditirtha.com/2017/04/07/kharabathuppittu-masala-powder/  or https://tinditirtha.com/2015/10/10/vangibath-powder-palyada-pudi/ , actually I learnt about this recipe from Manoj – my first son, ie…. this dish is actually his innovation, I
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This thick lentil based recipe is basically from Andhra Pradesh. Long ago I learnt this recipe from one of my friend from Andhra, Mrs Radha muralidharan. The word ‘Pappu’ in Telugu translates to lentil/dal/bele (Kannada). She use to make this Pappu using french beans and I make it using  either tomato or french beans most
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A spicy rice preparation using carrot which is very aromatic, flavorful, yummy, tasty one pot meal/lunch box idea, also which is a quick, easy and healthy recipe as well. The freshly made masala powder which we add to this rice makes all the difference. It can be consumed as such or with any raita, both
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One of the simple, easiest and quick breakfast recipe using sweet corn along with semolina/wheat vermicelli. Absolutely learner’s/beginners/bachelors recipe. Corn is a good source of fiber. It is loaded with phytochemicals that promote healthy vision. It aids in weight loss and good digestion because of the insoluble fiber in it. As we know diets high
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I’m here with yet another recipe picked up from my written/noted recipe book. Actually in the book I have written/noted as sweet corn (musukina jola) to be used in this recipe, but today somehow I felt like making it using Sorghum/Jowar/mekke Jola instead of sweet corn. It turned out too good and it was very
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When you don’t feel like using vegetables or when there is no much choice of vegetables at home or when you are bored of eating mixed vegetables kootu…… then here is the chance & choice of making  this healthy, yummy, spicy legume based Kootu using Cow peas/black eyed beans/lobia/alasande kalu (as called in Kannada). Make
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The recipe is in the same method in which we make this palya using potato along with capsicum, but for a change I have used/tried making the same Palya using sweet potato along with capsicum and served it with ragi rotti . It turned out equally flavorful, tasty and yummy. I have used the Palyada pudi/home made subji
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Yet another vegetable Pulao recipe from one of my old recipes book. I have not noted any body’s name in that book to their respective recipes, there are so many recipes, but I’m not aware of the exact source. It didn’t strike my mind then and I was so young also when I noted those
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A very simple, easy plain upma preparation by Manoj. One more recipe added to his collection/learner’s recipe/beginners recipe. Made using very less quantity of semolina/sooji, which is enough for one person. Again I just guided him and he prepared it fully by himself.   Ingredients : the measuring cup used here is of 250 ml
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Yet another simple and easy, healthy, quick recipe for bachelors, the quantity of which is sufficient for one person – two times or two persons – one time. Again it is the recipe drafted particularly for Manoj, so officially this is the second dish which he tried making, so I’m going to post his pic
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Recently my elder son formally started his culinary journey, so this is the very first dish which he made at the beginning of his journey. I want both my sons to learn proper cooking, for I don’t want them to face any kind of problem in future. In my opinion, everyone should know/learn at least
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Carrot pudding is a simple, yummy desert which is nutritious too. Very simple to make recipe taken from one of my old written recipe book. This is a healthy recipe for children and grown ups. I have used raw cane sugar today, but I always put powdered jaggery in this but its completely your choice
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Just perfect for the rainy & winter season as well , includes all the medicinal/therapeutic qualities, Piping hot, instant, lentil less (cooked)… black pepper/kari menasu saaru. Here the word kari translates to ‘black’ and menasu translates to ‘pepper’.  It is also good for cough & cold. You can drink it as soup or can be eaten
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The basic ingredients used to prepare mosaranna/curd rice is the same ie…… softly cooked white rice, curd and milk. But the tempering we put differs from place to place and person to person. Tempering can be made in the following combinations. Ghee + mustard seeds + green chilli + curry leaves OR Ghee + mustard
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One more yummy , simple, healthy recipe from my book, In which I have noted many yummy recipes since years. Since many days I wanted to try this rice recipe which uses pineapple and finally it happened today. So easy, quick recipe which everyone will enjoy relishing. As such this rice dish is full of
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One of the authentic South Indian sweets, that needs no introduction. I always make these unde (laddoo) using granular sugar and never like to do this using powdered sugar. Anytime, at our place any sweet will be moderately sweetened, as we like them that way. This time I tried making this unde by adding comparatively
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Here in North India, that is in Delhi, Gurgaon, People make chana Poha by adding either Kala chana(brown chickpeas) or Kabuli chana(white chickpeas) along with poha/rice flakes and few regular spices. So taking clue from them, I got this new idea of preparing chickpeas rice flakes in both sweet and spicy versions. Actually I/we, the
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A very simple, easy. quick stir fry, sauteed in a very basic tempering , using cabbage and Peas. The Kannada word Palya translates to sookha subji/stir fry. This is absolutely easy very much suitable for beginners/learners, bachelors, students & all. Actually this is prepared as an accompaniment with saaru(rasam) or huli(sambar) to serve in the
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The Kannada word ‘Kadubu’ translates to ‘Gujiya’. We also make many types of Kadubu. Actually different kinds of Kadubu for different festivals or functions. A very simple and tasty sweet which can be made on any festival or special occasions or whenever we crave for a sweet. It is very easy to make with a
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It is definitely always pleasure to make and eat chutney prepared using vegetable and vegetable peel. We – the south Indians make chutney using the peel of many kind of vegetables Apart from containing vitamin A, carrot has health benefits including beautiful skin, anti ageing and cancer prevention. Carrot chutney can be served with chapati/roti,
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