I was thinking of making this Paratha since long time, but we don’t get avarekayi in Gurgaon, rather here nobody knows about this fresh beans, which is a specialty vegetable during winter in Namma Karnataka/Namma Bengaluru Somehow this time I could get the avarekayi from Bengaluru, so made these Parathas today and trust me it
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It just strike my mind and came into existence with immediate effect !! haha . Yes this is my own created recipe. Very healthy, very easy and its just a healthy twist to our traditional, authentic akki rotti/rice flour rotti You can go through a quick video and below I have given the ingredients list
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ಕಳಿತ ಬಾಳೆಹಣ್ಣಿನ ಪದರು ಪರಾಠ Do you have ripen bananas no no…. over ripen bananas ? if yes, then you should definitely try this recipe. This is a kind of two in one Paratha. Just by adding some amount of jaggery along with the below given ingredients, this Paratha can be converted into Banana Sweet Paratha
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Handvo is basically a traditional Gujarati snack, which includes all the goodness in the form of vegetables and spices, grains and legumes, lentils and semolina etc etc. However you can find one more variation of this handvo recipe, which I have posted here on my blog by clicking on this link Gujarati Handvo and there
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We tasted this yellow lentil Paratha, for the first time, at our place when Mr. Jalan, a very good friend of Suresh, sent it along with ripened guava subji. Their cook made this paratha at their place I believe. This paratha is one of a traditional Indian flat bread which is popular and originated from
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This is one of the great twist to one of our most favourite dish, Idly. These idlys are quite famous in Hyderabad, but now a days slowly becoming famous in other different places also These can be made using non fermented instant idly batter as well, but … fermented idly batter ka maza hi kuch
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Bitter gourd – the key ingredient in today’s dish. Yes making paratha using a bitter vegetable, of which there are not too many appreciators Trust me, its going to be a finger licking experience for you. So definitely go ahead and make this Paratha without delay. I like bitter gourd, rather we like bitter gourd
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This is a fusion cuisine. I have mixed two dishes, one from Gujarat/Rajasthan and one more from our own Karnataka and created a different kind of one pot meal Recently I discovered a kind of new one pot meal, but which is actually not any new thing/dish in fact. Confused ? lol… wait will explain
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As I had mentioned in my earlier post, today I’m here with my own creation ie…. Steamed jowar flour stuffed Paratha/Jolada hittina holige. Normally rather originally steamed rice flour is stuffed inside the wheat flour, rolled and cooked into chapatis/Polis. Even I did it in this method all these years. But once it strike my
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One of the very old and traditional food, which I have grown up eating. I and my paternal grand mother are the biggest fans of this dish. This is one of our most favourite dish – hittina holige paired along with maavina seekarane/mango ras/aam ras and badanekayi Palya/brinjal curry. This is mostly made in my
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A unique, new kind of rotti/thalipeeth recipe which Instantly came into my mind and eventually came into existence. We, the people of Karnataka make ambode/fritters using split bengal gram. So obviously the ambode is a deep fried snack. But One day, I wanted to make ambode but was not willing to deep fry it. Thought,
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Delhi street food, delish moonglet !! yes … moonglet recipe which is famous across Delhi, which I’m sure you are going to make time and again from now onwards. You read it right … today I’m here to share the recipe of how to make yummy moonglet easily at home. Basically moonglet is made using
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This is just a thought transformed into a breakfast dish !! Yes protein rich, diabetic friendly breakfast recipe which also has got fermented goodness in it !! Yes, last evening, when I was planning for today’s breakfast, thinking something in my mind, went to the kitchen and soaked the split bengal gram and split black
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This is one of the famous, delicious and tasty dish made using fresh sweet corn kernels from Gujarat. Only the tender, juicy/milky fresh corn makes the delectable chevdo, which is also known as makai ni Khichri. Long back, while surfing on the net, I found this recipe. I checked through many recipes and found out
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Suvarna gedde (as called in Kannada) or elephant foot Yam or Jimikand or suran is a tuber Plant. Tubers are usually short and thickened and they typically grow below the soil. Interestingly In our Kannada language all the tuber vegetables are called as ‘gedde’ which translates to ‘stone like structure’. However these Yams also has
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Feeling very glad to have come up with this healthy, tasty, tummy friendly recipe, which is going to get it’s place in my ‘regularly done’ dishes list. I must say ….a breakfast dish with a unique flavour & taste…. Recently had left with plenty of coriander leaves and I was thinking of all the possibilities
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Today’s recipe is about superbly aromatic Mint/Pudina which comes along with charming fragrance. The mint leaves, fresh or dried are commonly used across the globe from making green chutney to refreshing herbal drinks. I normally dry them at home. It is very easy to do so. Clean the mint leaves, wash them thoroughly, spread them
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This is a two in one recipe. Yes … we can make idly and dhokla by using this batter with an addition of just couple of more ingredients. Both are steamed and both are a healthy choice. Yeah …. very recently twice I tried making dhokla also using the dosa batter and idly batter. Both
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Ha ha … I mean dosa/dosay which is prepared using Idly rava/Idly rave/idly tari instead of rice …. We regularly prepare dosa/dosay using different types of rice by adding only split black gram to it or using combinations of lentils etc …. Isn’t it ? But today two things happened without any prior plan …!!
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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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While trying to make the most use of seasonal goodies, for example both raw mango and ripe mango, today I tried and created one more…. nah…. two more variations of string hoppers aka our own Ottu shavige. Yes … after trying out Carrot ottu shavige and hot & sweet ottu shavige, now I’m here with
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Bun dosa/y is one of the popular, soft, thick kind of dosa/y familiar with the people of Tamilnadu and Kerala. it gets the texture, size and look as same as baked bun, may be that’s why this is famous as bun dosa/y. Unlike the other dosa/y varieties, this one doesn’t contain any lentil in it.
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This Paratha is basically not that much in practice, but the people of Haryana (rural Haryana) makes these. It was in my to do list since long time and today is that day I guess. Regular spice powders and herbs are used in this paratha recipe as well. However I have put them to suit
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I felt like…… Gujarati Handvo is nothing but Karnataka’s our own aday dosay/adai dosa made in a different shape and flavour which is being enhanced with few extra set of ingredients which are added in the form of tempering. In one of the food groups on face book, which consists basically all types of Guajarati
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Just for a change, today… instead of adding pureed beetroot, I have mixed in grated beetroot to the whole wheat flour (sharbati) and made Poori. No doubt it was definitely a flavorsome breakfast today at our place. Rich in fiber and iron content, beetroot benefits our health in many more ways. Its like we can
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Today what I have for you is yet another healthy, yummy Paratha recipe made using carrots, created in my own idea. Just assumed the ingredients that go together well with each other, gathered them together and made this nutrient rich Paratha. Everything was instant – just can’t believe !! Besides having the goodness of carrots,
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I wanted to make muffins and the main ingredients on my mind were Khapli wheat flour & Orange juice, but then there was a pack of amaranth flour in front of me, so instantly decided and have put equal quantity of sharbati wheat flour (always I myself get it milled) and the amaranth flour And
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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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One of my most favorite paratha & Paneer recipe, which I make very often during winters. As the heading itself depicts, this is a two in one recipe, using which you can make stuffed paratha or can also be converted into a dry subji by adding paneer to it. Just go through the recipe fully
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I’m definitely a big upma fan !! That too I liked it more when my mom and mom in law used to make upma. They had some magic in their hands I guess …I surely miss them both for this reason. As I said above upma is my most favorite dish and that too if
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One of the most healthiest millet rotti recipe according to me is this mixed vegetable Pearl millet flour roti/rotti. The Pearl millet is called as bajra in Hindi and Sajje in Kannada. As I said above it contains vegetables like carrot, beetroot, onion, spring onion and fair quantity of coriander leaves and curry leaves along
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Today I’m here with a moderated cake recipe ! Yes… moderated one of my earlier post a eggless fruit cake recipe. Comparatively there is certainly a huge difference in my approach towards both baking & blogging as well. Way back in the year 2015 I started to blog without much knowledge about it. Slowly with
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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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For the first time made baked fusion hot & sweet idly muffin for the breakfast. I have made idly basically, which is made using semolina idly batter and stuffed it with coconut – jaggery sweet filling Since I have made this recipe as an entry for a contest in one of the group on Facebook,
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Yes you read it right. After trying out our south Indian protein rich, healthy, wholesome, crispy, delicious breakfast recipe Aday dosay/adai dosa along with semolina, ragi, red rice/matta rice etc, today I’m here to share this wonderful nutritious recipe made along with sajje hittu/bajra flour/pearl millet flour Besides being a millet recipe, this also contains
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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 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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I’m back with one more type of diabetic friendly recipe, which also contains lot of protein in it. I have been able to make video also for this recipe. As I have said earlier also many times, I keep changing the ingredients I have to put and their proportion most of the times while I
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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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Masala sweet corn is one of my favorite chat, which is truly delicious and very easy to make. Often I prefer eating that whenever we go out (used to go out !!). One day it did strike my mind that …. what if I grind that whole corn chat dish and add to the wheat
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In one of his video, Dr. B M Hegde says, there is no harm in eating deep fried dishes occasionally and by adding some extra nutrition or fibre into it you can make it still more healthy as well…. and I totally agree with him. Indulgence with any kind of deep fried items is not
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I must say…this recipe instantly became my most favorite one as soon as I made. Since then made this many a times and every time I feel like this is more tasty than the previous time. When once I saw a dosay recipe which uses dates in it by mrs. subhashini hiranya on face book
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Fiber rich, enriched with vitamins and minerals carrot Phulka is an absolute healthy choice for any time of the day. I have paired this with achari aloo and both together tastes awesome Ingredients : measuring cup used – 250 ml, makes 12 Phulkas of shown size Grated carrot – 1 cup Water – 1/4 cup
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To make this fermented batter idly recipe diabetic friendly, just replaced the rice with broken wheat/lapsy/dalia/godhi nuchhu, rest same measurements and procedure like how we make rice idly. This is one more way to reduce the intake of rice. We can also make instant version of dalia idly using sour curd, the recipe of which
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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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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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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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Making sprouts at home is as easy as consuming it. I often make green gram, fenugreek seeds, horse gram sprouts at home and use them in cooking. Usually I make rotti/thalipeeth by using sprouted green gram (you can use only soaked green gram as well) along with semolina/sooji/rave. And to enhance the flavor and to
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Winter is here and it’s time to relish all kinds of winter delicacies… such as carrot halwa, different kinds of parathas, masala peanut, soups , masala rice etc etc. Pearl millet flour/sajje or sajje hittu/bajra or bajre ke atta is one such amazing food, which is commonly used during winter to keep the body warm.
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Okay….. now Sajjige is a kannada word which translates to sheera/sooji ka halwa/semolina Pudding. Either sugar or jaggery is used as a sweetener here. The jaggery one is called as bellada sajjige. As I have mentioned above it is light in color or has no color but it is in it’s original color when you
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Super easy to make this winter special traditional dish from Punjabi cuisine has now become one of our most favorite delicacy to relish during chilli weather. This is just exactly like making our karnataka special traditional breakfast dish akki rotti/rice flour rotti. Both the rice flour and the maize flour are gluten free flours. Maize
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Sarson da saag te makki di roti – as they call this in Punjabi… is a very classic, popular, delicious winter special dish you can find all over Punjab, Delhi – N C R during winter season. The word sarson translates to mustard leaves/sasive soppu and the word makki ka atta translates to maize flour/musukina
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A quick share of one of the most liked/preferred, common breakfast, my/our most favorite uppittu/upma recipe from the state of Karnataka, specially south Karnataka, explained with step wise procedure pics. Ingredients : measuring cup used – 240 ml Semolina/sooji/rave – 1 cup Water – 4 cups Rec chili powder (less hot, for color) – 1/2
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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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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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I always look forward to include more and more ragi in our diet, that too in its whole form. But today’s recipe is made by using ragi flour. Just one more kind of variation in making ragi rotti by adding grated vegetable and this time it is chayote squash or seeme badanekayi or chow chow.
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Today actually I was not willing to do palya or raita or huli using red pumpkin/sihi kumbala kayi. So thought for a while and realised that I was going to prepare akki rotti/rice flour rotti for breakfast, So thought of adding pumpkin to rice rotti like we make rice rotti using many other kinds of
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Pineapple is one of my favorite fruit and very recently I learnt from my niece Ananya that a person sells dosa/dosay in front of the Krishna Rao Park located in Basavanagudi, Bengaluru. She also said she did not find anything so different but he has just sprinkled the pineapple chunks all over the dosa/dosay. So
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In Kannada we call this as gunthpongalu or guliyappa but it is popularly known as paniyaram or paddu or appe all over India. Actually the Kannada word ‘guli’, the telugu word ‘guntha‘, the malayalam word ‘unni’ and the tamil/ tamil word ‘kuzhi‘, everything means the same ie …. holes/cavities (in the pan). And the appe/appa
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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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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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In the restaurants like Bikanerwala, Amritsari aloo kulcha is a regular attraction for customers. The way how they present it, the color of the kulcha, its aroma etc does attract all . Even both my sons are very fond of this dish. But the only problem here is they use maida in making kulcha!! So
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Healthy, fiber rich, protein packed idly recipe that doesn’t use rice. A diabetic friendly recipe, which can be relished by people of all age group. In this recipe I have used both split black gram and whole black gram in equal proportions. This idly is also considered as a weight loss recipe. I always make
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To begin with I would like to give a brief introduction about sattu to all my South Indian friends/readers/viewers/followers. Sattu is nothing but the roasted chickpea flour/hurida Kadalekalina hittu or hottina sahita Kadalekalina hittu. Actually this wonder flour is considered as a staple food of Bihar and Jharkhand, but now it is a global super
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The mercury is soaring high around 43 degrees since last three four days and expected to soar further. Ragi, raw mango, curds, sago, grapes, pudina etc etc are all summer suitable stuffs. So these are the regular things used during summer at home. So today is one such day. Made ragi rotti, sour mango tangy
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We all know that chopped fenugreek leaves are added to the whole wheat flour and made paratha since ages. But how about adding fenugreek leaves paste to the flour and making Phulkas! interesting isn’t it? Yes….during this recent winter I tried making them and it is a big hit. Very gladly announcing that I have
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This summer special dish radish/moolangi/mooli paratha can be made in two ways and two flavors, ie grated radish seasoned with spices can be directly mixed in to the whole wheat flour, or it can be stuffed inside. And the two flavors are – it can be made using green chili paste or red chili flakes/powder
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One of the healthiest choice during summer season, ragi rotti using carrot & sesame seeds grated cucumber raita and sour raw mango gojju, which is also a diabetic friendly breakfast idea. Everything ie ragi, carrot, sesame seeds, cucumber along with its skin and mango are rich in fiber – so what else would you like
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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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A healthy, quick, instant dish. This is a recipe of a dosa/dosay variety which requires less effort as no need to soak the ingredients for long time and no need to ferment the batter. In other words a simple, healthy, easy, quick or instant kind of dosa/dosay recipe which is rich in protein. As I
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A filling, healthy breakfast idea. No need to soak the ingredients for hours together, no need to grind or no need for any fermentation. You can make it whenever you feel like eating with some basic preparation within short time. It is the easiest dish to prepare but one should know to spread the batter
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Home made, double roasted rava upma mix, explained in detail with step wise pics, which can be cooked instantly in not more than two minutes. Just boil the water, add salt, ghee and ready mix and you’ll be ready with steaming hot upma in no time. A very useful, helpful recipe for the people staying
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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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As the heading itself depicts, I make this paratha in two different ways and both tastes superb in their own way. Broadly you can say in the first method there is a south Indian touch to the Paratha and as far as the second method is concerned it is made absolutely in North Indian style.
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Like they make Phulka using the whole wheat flour here in north India, we…. the south Indians also make phulka using ragi flour as well as rice flour. The main difference between wheat flour phulka and these two is, we steam the flour (in both the types) to make phulka instead of just kneading it
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” Oh wow it tastes exactly like MTR ones – was the immediate reaction by Suresh as soon as he ate the first bite !!!! ” So…. what certificate else I need than his appreciation – joyfully sharing the recipes of how exactly I make rave idly/semolina/sooji idly, Sagu and chutney. This particular type of
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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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Today I’m here with Delhi’s most favorite aloo ke Parathe. Since many years I prepare this Paratha and its everyone’s favorite at out place. Whenever I made this paratha, somehow I could not click the procedure pics so did not post it here (there are so many recipes, though not yet posted here like Peas
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I have used both whole wheat flour as well as Sorghum/Jowar flour in this recipe. I wanted to make use of fenugreek leaves/methi/menthya soppu, so Just to balance the bitterness of fenugreek leaves, I thought of adding curd and chilli flakes and it turned out super delicious This is a different kind of poori recipe
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A very healthy, filling, full of fibre, diabetic friendly dish using finger millet/ragi as a main ingredient, which is very suitable for breakfast or brunch. In this recipe I actually most of the times use whole black gram/uddina kalu/sabut urad which is also full of fibre along with ragi. I have posted many recipes using
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Jowar roti or Jolada rotti is a flat bread made using jowar/sorghum floor/mekke jolada hittu, Which is a north Karnataka special and very widely made in northern parts of India as well during winters. Jowar contains a good amount of fibre, it improves digestion, both of which is good for the control of blood sugar
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Yesterday when I was discussing about today’s breakfast with my second son, he suddenly said make masale dosay/masala dosa….. and I was about to say no…but at that moment it strike my mind that why don’t I try and make dosay/dosa in this method !! It was there on my mind since long time, when
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Just click on this – BANALE ROTTI to check the ingredients list and follow the procedure to make rotti, you just need to add finely chopped fenugreek leaves and onion and rest everything will be same. One of the healthy and delicious breakfast dish made using the seasonal leafy vegetable menthya soppu which translates to
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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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It just strike my mind to make use of whole sorghum and make dosay/dosa, but when I was about to soak the sorghum, thought of adding whole ragi also to it – what next – soaked both the things together, also felt like adding oats – did that also – and usual ingredients, which goes
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Just a small twist…. but a huge difference in taste, look and….. it turned out to be so delicious and different, with added flavor. Recently I tried making ottu shavige/string hoppers using carrot, just to make it more healthy & colorful rather than making it in regular white color. Earlier I have also made Khara (spicy)
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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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Today tried making adai dosay using Kodo millet by replacing rice. Kodo millet is called as Kodon in Hindi and Harka in Kannada. Usually we use only whole red chilies or equal number of red chilies and green chilies, but today I have put only green chilies, which makes this dosay different from what we
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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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Apart from the regular plain poori, to make it still more healthy and tasty, we can add pureed Spinach, methi, beetroot, tomato, carrot, onion etc. This is one such recipe. Just add some pureed carrot to the whole wheat flour or multigrain flour along with some spices of your choice and make pooris ! that’s
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A spicy lentil mixture stuffed paratha, which in Kannada we call it as khara holige. Here I have used split green gram lentil/moong dal/hesarubele for stuffing. A protein rich paratha which is not so heavy on your stomach. It turns out tasty, delicious by adding few basic spices. This paratha can be made in two
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As we know amaranth is highly nutritious. It is rich in fiber and has numerous health benefits. It has more protein compared to other grains. Amaranth is gluten free and is full of antioxidants and minerals. In southern parts of India we use amaranth leaves widely. I have also posted the recipes of soppina huli tovve , bassaru-Palya , huli
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Millets are called as ‘siridhanya’ in Kannada. Made millets masala dosa/dosay (without onion) by putting the proportions of ingredients on my own and it turned out like normal/regular dosa/dosay only. In this recipe I have used navane/foxtail millet/kangni (in Hindi) & Saame akki/little millet/Kutki (in Hindi).  Millets are very filling, So one will end up
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Just gathered and soaked the ingredients which I thought would perfectly go with each other, later did grind it, fermented the batter and made dosa/dosay ! And….. the outcome is thin, crispy, healthy, yummy dosa. So one more addition to the list of dosa/dosay recipes on my blog. This dosay also includes the goodness of
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As such I make something/anything deep fried dish once in a blue moon but only during rainy season I make them once or twice in a month. I guess it is nothing but the seasonal demand, my grand mother used say so. And  I think it also has got some scientific reasons related to it.
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ರಾಗಿ ಬಟನ್ ಇಡ್ಲಿ/ಮಿನಿ ಇಡ್ಲಿ ಸಾ೦ಬಾರ್ A very healthy filling breakfast idea using the whole ragi, which is a diabetic friendly recipe as well. Tastes superb when dunked in mixed vegetable sambar (darshini style). A nutritious, fibre rich, deliciously healthy, calcium-rich recipe which can be served to any age group people including children and aged as well.  It
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ಅವಲಕ್ಕಿ ಸಿಹಿ ಪೊಂಗಲ್ One more kind of sweet Pongal recipe but, this time using beaten rice/Poha/avalakki. The procedure and the other ingredients used are the same as rice-lentil Pongal.  Adding a small portion of C M C C powder ie… C – cloves, M – mace, C – cardamom (green), C – Camphor (edible) powder
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KHALI DOSAY can also be made using this batter. You can just check below at end of this post. During my recent visit to Bangalore, I learnt from a waiter in the restaurant, about the difference between Plain Dosay and Khali dosay, (as both these kinds are very famous among bengaluru people) So as per
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I’m really very glad to post this recipe… which is a kind of self innovated recently. And the special and healthy ingredient is beetroot. Yes…. recently just thought of using beetroot in dosa/dosay, but if we add beetroot directly to the batter in any form ie… paste or grated or chopped, it will definitely change
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Such a healthy and tasty breakfast to serve to the people you care about ! A very easy, healthy colorful rotti recipe, which fills your stomach with that total satisfaction of eating and serving something best to your family members. A wonderful combination of finger millet and beetroot makes this rotti soft, crisp and yummy
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Today made yet another innovation by adding chopped ridge gourd/heerekayi to our own, traditional steamed snack recipe – nuchhinunde/dal /lentil dumplings, which is also an addition to the list of diabetic friendly recipes. I have used both togaribele (pigeon peas) & kadlebele (split bengal gram) and made it little more spicy to match the blandness
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I would like to call this vade/poori as “five flours vade/poori” instead of calling this as ‘jolada vade’ (sorghum flour vade). But they …the people of north Karnataka call it by that name, so obviously it should be the name. Actually all the whole grains & lentils combined together and floured in the mill in
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A Protein rich filling food using split green gram along with rice or semolina/rava/sooji. Mung beans are fiber rich filling food. Consumption of more fiber means eating fewer calories. Fiber rich food fills your stomach fast and makes you feel satisfied and takes longer time to digest, so it is definitely good for diabetic people.
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A heavenly breakfast recipe of idly’s which are very small in size, are soaked in mildly flavored, less spicy sambar and served with ghee. A very filling, protein rich breakfast idea. It is very common in south Indian states since so many years. Today I’m going to share the recipe of button idly/mini idly along
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A diabetic friendly, millet recipe for breakfast, using sorghum/jowar flour/jolada hittu & split black gram flour/uddina hittu. A very simple & quick to prepare, instant, healthy breakfast idea. It is also suitable for dinner as well.  The below mentioned quantity of ingredients is enough to make 8 nos., of dosa/dosay of shown size.   Some
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Tatte idly is one among the many varieties of idly in Karnataka. Here the word tatte translates to ‘plate’ ie… idly made in plates instead of that regular round moulds. As of my knowledge the origin of this particular variety of idly belongs to a place called ‘Bidadi’ located on Bengaluru-Mysuru high way, though available
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Whole black gram is a small round legume which resembles green gram in shape. It is a fiber rich bean and has amazing health benefits when consumed like its ability to boost energy, reduce pain and inflammation, improve immunity, protect cardiovascular health, helps in maintaining skin health, helps in preventing/controlling diabetes, it builds strong bones,
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The taste and aroma of bisibelebath mainly depends on its masala powder, which we prepare. There are many variations in making masala powder, each person prepares it in a different way, each region/place has its own variations. I myself has posted so many combinations in which we can prepare bisibelebath powder in this blog. But this time
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Yet another winter special akki rotti/rice roti recipe, which can be served at breakfast time or for lunch. We can have it with any kind of curry/raita/chutney, but chutney goes best with this rotti. As I said in my earlier post ie… sweet potato paratha, While I boiled sweet potatoes as stuffing for paratha, I also thought
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Yet another winter special paratha recipe, in which we can use either whole wheat flour or mixed grains flour and which can be served at breakfast time or during lunch and which is a diabetic friendly recipe as well, as they are high in fiber and have a low glycemic index. Foods with a low
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Sharing yet another recipe from one of my old written recipe book. If I remember right I learnt this recipe when I was in college from a marwari (Rajasthan) friend. Since it is a deep fried one, I don’t make it very often, but I believe once in a while it is okay to eat
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Our ancestors never used to make akki rotti using greased sheet or plate but using wok/kadai/banale only. The rotti made in kadai takes its shape and comes out like a bowl. Akki rotti/rice flour rotti is hot favourite with the people from Karnataka that too specially the people from Malenadu (western ghats). So obviously this is
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Call it by any name …Huggi (Kannada) or Pongal (Tamil) or Khichdi (Hindi) …it’s a super nutritious and yummy filling food to eat at any time. However it’s been prepared ie…be it with Rava or Beaten rice or rice or Millet … it tastes awesome. If you are also adding vegetables to it then… it’s
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Actually I was to soak rice and dal for making uttapa, but while about to do so, got an idea that, this time why should not I try  making the uttapa in some other method ! so made some changes, instead of mixing/soaking sago along with rice and dal, I soaked it separately having some
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An amazing, winter special breakfast recipe, using many kinds of flours mixed together. Thalipeeth is very famous in Northern parts of Karnataka and Maharashtra state as well. But during winter all these flours are majorly used in North India too. This rotti can be made with or without adding vegetables. Below I have posted the
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Yet another savory special breakfast idea using moong dal/hesarubele and semolina/rava/rave from southern parts of India… ie rave/rava huggi or khara Pongal or khichdi. Mildly spicy, suitable for winter, healthy, yummy flavorful dish served with fresh coconut chutney or authentic kayi chutney. Very simple to make but totally yummy to relish on . The below mentioned quantity of
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A very healthy diabetic friendly paratha, which has got amazing health benefits. They have high quantities of folic acid, calcium, carbohydrates, fibre, proteins etc all of which are considered as important in proper functioning of our body. Some of the health benefits of rajma/Kidney beans are… good for diabetics, lowers cholesterol, improves memory, boosts energy,
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After using fresh fruits like green grapes, pineapple, pomegranate, mango, watermelon etc in preparing dishes, this time again it is the chance of fresh apple in the process. Best way to use this fresh fruit if bored of eating it as such. Green chilli paste for spiciness, the sweet taste of apple & salt to
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There are some recipes which though I make regularly, never click the photo and post the recipe here. Always avert thinking that…..next time I’ll definitely post ! And this is one of those ! A very healthy, nutritious, full of health benefits and yummy broccoli parathas can be eaten with any kind of accompaniment or
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Do you have over ripe bananas ? don’t worry you can use it in this way ! one more kids friendly and also suitable for all age recipe which uses all the healthy ingredients. Very quick and easy to make dish. Very recently I have posted Instant chocolate idly, which is also a kids friendly recipe.
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To begin with let me translate the above mentioned Kannada words to English.  The word ‘akki’ translate to ‘rice/chawal’, ‘rotti’ translate to ‘roti’, and the main word here is ‘Banale’ which translate to ‘Wok/kadahi’. So basically, rice flour roti which is made directly in kadahi/Wok. Otherwise we make akki rotti on a sheet of butter
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Some time back I had tried making chocolate sheera using semolina and named it as semolina choco-bath. It was a huge hit at my place as we all like chocolates and anything/everything which is chocolate flavored. Very recently one of my friend in a WhatsApp group, mentioned about some Idlys restaurant in Bangalore, located somewhere in
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It was today’s awesome breakfast paired with yummy Potato sagu/aloo subji and coconut chutney. Yesterday just like that I thought about this and soaked black gram lentil/urad dal/uddina bele and Sago/sabudana/sabbakki for almost 2 hours and then did grind it nicely , then added in the ragi flour and salt, fermented it for overnight and today
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Just recently tried out making this version of masala dosa/dosay… ie…. using avarekalu or field beans. When in Bangalore We have tasted avarekalu masala dosa/dosay, several times in the famous food street located in V V Puram. It was in my mind since long time, but whenever we bring avarekayi, it gets finished in no
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