Dahi tadka is a lip smacking side dish made to go with rice or all kinds of Indian flat bread. Very simple, tempered curd/yogurt recipe which can be made when you are in a hurry or running out of time or when you have lot of left over curd at home or even when you
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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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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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We all know that these distinctive and Pungent leaves are nutrient rich herb, which benefits our overall health in many ways. They have so high medicinal values. Today I just tried making tambuli, a curd based starter (normally we eat any kind of tambuli, mixed with a small amount of rice at the beginning of
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Wah !!!!! Pat on my back for getting this thought of making kadhi using ragi flour/millet flour/nachni flour – a nutritious dish/accompaniment to go with all kinds of flat bread and steaming hot rice ! Yes today when I was making preparations to make kadhi to pair along with cucumber wheat flour banale/karahi rotti ,
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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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Majjige paldya/majjige huli using Potato/alugadde ! Yes I tried making it once and now it has become a regular/routine curry at out place. I used to make this using only potato, but recently I have also put sauteed capsicum into the curry and it tasted even more delicious. Other than this I also use grated
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Kadhi is as such one of my favorite side dish, but onion kadhi is my most favorite. Today sharing with you all the recipe of onion kadhi by adding sorghum flour/jowar flour/jolada hittu. A simple, quick side dish which tastes superb with both roti as well as rice. Today I paired this kadhi with sorghum/jowar/jolada
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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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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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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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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 it’s absolutely winter special dishes for brunch at our place. A very soulful food which is healthy, therapeutic and very much suitable for this cold weather. The platter consists of Plain rice, menasina saaru (black pepper rasam), hesarukalu huggi (green gram khichdi), Gujarati sweet kadhi and mavina midi (vadu/tender mango pickle)

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 when I wanted to make radish raita, I was actually running out of time, so instead of doing it in detail like – grating it, then add spice, salt etc etc, like I always do…. I did grind it in the mixie along with the spices and herbs, just added the curds and served it
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Had lot of curds (I always make it/set it at home), so thought of making dahi aloo/curd curry using potato. I make it in my own way. I use almost the same ingredients, which we use for making majjige Paldya/huli/kadhi/vegetable curd curry , but the difference is I don’t grind any thing and I avoid using fresh
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Just an awesome preparation which goes well with any hot & spicy dishes like Pulao (especially Mumbai tawa Pulao), tomato rice, Paratha, roti/rotti etc…. be it anything this raita is an awesome accompaniment to pair with or we can relish it as such ! Just you have to take care that the curd you use
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We can actually say – a curd based curry, using moongphali/peanuts. It turns out very tasty and we all liked it at home. I made it to go with amaranth roti. It can also be consumed mixed with hot steaming rice. We (the people of Karnataka) also make tambuli (curd based raita kind of thing)
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Mango sasive or mango raita is a seasonal special dish. The Kannada word sasive translates to “mustard seeds”. So comparatively little more amount of mustard seeds are used in this particular recipe ‘sasive’, other than adding it in the tempering. This is prepared using ripe mango, some ground raw masala and curd. A very simple
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Now a days plenty of good quality tomatoes are available in the market, so trying to make use of it to the maximum. I personally like this kadhi very much. It goes very well with our own Karnataka special ‘akki rotti’ (rice roti) as well, other than roti, phulka, chapati, paratha and rice. I have
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Egg plant/brinjal/baingan/badanekayi call it by any name, is is widely used all over India to make many dishes/currys etc. Today I’m here to share the recipe of mosaru bajji/raita using brinjal. It is one of the easiest recipe, that makes an excellent side dish for rotis, parathas, huli anna (sambar rice) and biryani as well.
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Earlier it was like everyone used to make majjige huli/paldya by adding soaked & ground bengal gram (along with other spices), little further people started using gram flour for that quick fix. And I was no exception, even I used to add either soaked bengal gram or gram flour. But later on I started trying
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Same procedure of regular curd rice/mosaranna is followed in this recipe as well, only we have to replace cooked rice with cooked little millet. Click Here to know how to cook little millet. For Curd bath….. Prepare tempering (just like regular rice curd bath, Please click  here  ) add it to the cooked little millet, add salt and curd,
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Trying to make maximum out of mango, this summer season. Recently I shared Upma/Uppittu recipe using raw mango and today I’m here to share a curd based curry using both raw & ripe mango. It is very simple to make with few handy ingredients at home and goes very well with hot rice, phulka, roti,
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This vegetable is known by different names, such as …. Ash gourd, Winter melon, White pumpkin and Boodukumbala kaayi in Kannada & Petha or Safed Petha in Hindi. A very famous sweet from Agra called ” Petha” is made using this vegetable. Ash gourd has many therapeutic properties. As the name itself says  ash gourd
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One more fruit based raita recipe, which has all the goodness of banana and curd, made using ground mustard seeds and coconut. This raita is very apt for summer. This can used as an accompaniment with roti, chapati, dosay and any type of masala rice or pulao etc. Tastes good with plain rice also.  During
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Red Pumpkin has lot of health benefits. It is high in Vitamins and Minerals, but low on calorie. Consuming fruits and vegetables of all kind, reduces many lifestyle related health issues. Red pumpkin is rich in Vitamin A, C & E, It contains minerals like Potassium, copper, Thiamin, magnesium, Phosphorus etc. It boosts up our
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This is one more refreshing and cooling kind of raita, during summer. If you are bored of eating tomato in salad , then you can go for THIS tomato raita. Tomato raita can also be eaten along with roti, rice and can be served as accompaniment with Huli (sambar), saaru (rasam), spicy rice preparations like
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Tambuli is a curd based curry eaten at the beginning of the meal, mixed with hot rice in a comparatively less quantity. Not only this, any kind of tambuli for that matter. This is one of our Malenadu (my native) special dish, which we would love to eat any day. This is a most common
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One more type of raita which goes well with any type of roti or can be used as an accompaniment for lunch. We normally like to eat this raita along with spicy rice flour rotti or just with steaming hot rice Ingredients : measuring cup used – 250 ml For tempering : PROCEDURE : Here
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A simple, quick raita prepared with very few ingredients to pair with any type of spicy rice preparation or stuffed Parathas or even with simple rotis. One more secret about this raita recipe is, if you blend this mixture/raita in a blender/mixie then this can be consumed as cucumber lassi/cucumber buttermilk. Ingredients : measuring cup
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Yet another raita prepared using a fruit. This can be served as an accompaniment with any dishes or can be eaten as such. Tastes best when served along with spicy vegetable Pulav. this is one of my favourite raita. Carefully we need to choose sweeter pineapple for this raita, otherwise the raita doesn’t taste good
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Combination of vegetable and fruit which are red in color, good for health, cooling and refreshing, are put together to make this raita. During peak summer you can serve this raita as an accompaniment with roti/paratha/Phulka/rotti as well. Health bhi… taste bhi… A very easy and quick to prepare raita with only few ingredients. Some
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Uddina hittu is one of the main side dishes of South India…that too South Karnataka. Its a very old practice of preparing raita with soaked and ground split black gram lentil. This raita is compulsorily made during chaturmaasa or chaturmaasa vratha. Whenever we make Dosa or Idly, we soak little more quantity of Urad dal
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This can be made in two methods, One is simple method which I’m going to share now, in which we add curd and salt. The other method is using mustard seeds (refer Palak sasive or Cucumber sasive on my blog) In both the method it tastes equally good and goes well with rice and any
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Recently when I made Peas-cashews or Peas-almond yakhni pulao I also prepared this raita to go with that, This recipe is from one of my old books. I had written the recipe but never felt like trying this particular raita, but believe me when I prepared this, we really liked its awesome taste. I could never
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Ginger raita is also known as digestive raita. It is consumed at the beginning of the lunch with a very small quantity of rice, then we proceed with other dishes. It is said that when we are indulging in a heavy lunch, this helps for better digestion. Generally also we enjoy eating this raita with
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This is a kind of raita which we relish with rice during summer. A very simple recipe prepared with a very few ingredients. Though used as an accompaniment with any kind of huli + anna (sambar rice), rasam rice and Lentil raita are the best combination. This can also be served with roti, chapati, Paratha
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This raita is specially made as the accompaniment with Bisibelebath , a most favourite rice dish in Karnataka. But now a days this is being paired along with any kind of spiced rice preparation or any kind of stuffed paratha, chapati , roti and rotti as this goes very well with anything. Ingredients : PROCEDURE
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As we are entering into the summer season its time to use more & more cooling dishes, vegetables and fruits. Here I’m going share a vegetable raita… ie Potato raita. It is a very quick recipe with very very few ingredients. It can be served as a side dish (accompaniment) or can be eater with
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The name itself reveals that this is a north Indian dish. We make similar kind of curry using curds and chickpea flour and we call it as majjige huli or unde huli or sandige huli. The procedure and the ingredients varies a little … otherwise they are all of the same category… we can say.
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Today’s recipe is a specially aromatic curd based dish in which many kinds of vegetables can be used, but however today I have made this by using Palak leaves. So basically this is a kind of raita in which we put ground mustard seeds along with fresh coconut and few spices The Kannada word ‘sasive’
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