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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Mangodi Ki subji = moong dal vadi Ki subji (dried/sun dried vadi)/ಹೆಸರುಬೇಳೆ ಸಂಡಿಗೆ ಪಲ್ಯ Here the word mangodi or mangoda translates to dried (sun dried) small bite sized balls made using soaked and ground split green gram/Yellow lentil/moong dal/hesarubele by putting few spices and herbs. In Kannada, anything that is sun dried is called as
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Long ago when I created this recipe for the first time, we all liked it so much that it got it’s place in our regularly made huli/sambar list and since then I make this huli very often and not only that, it has also become one more great way of consuming Pineapple as well. And
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Corn palak is a delicious creamy Indian curry which goes well with roti as well as rice. It is no doubt nutritious as it contains the green leafy vegetable – Palak. Somehow we don’t like onion in this curry and garlic I never use. I personally like this curry more along with rice. This is
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One of the protein rich and fibre rich dal recipe which includes seven types of lentils/dal. I have put almost all the lentils which I use regularly, but you can make any combination of lentils of your choice. I made mixed vegetable plain (ie without any spice) Pulao to combine with the dal and it
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The platter consists of sesame seeds/yellina chutney , instant amla pickle , Onion tangy curry/eerulli gojju, Carrot salad/kosambari , Fenugreek leaves huli/sambar , Rice, Pomegranate bread rice and radish/mooli paratha

Earlier I have posted the recipe of brinjal/badanekayi yennegayi palya/curry in a slightly different way, ie using different ingredients, and today also I’m here to share the recipe of brinjal/badanekayi yennegayi palya/curry recipe using some more additional ingredients and in slightly different method, which makes the palya/curry taste different and more yummy. As I have
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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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A very quick, simple yet very tasty recipe of an yummy accompaniment to go with rice flour rotti or any kind of dosay or steamed hot rice. And this is a kind of tangy, spicy curry/gojju prepared using few spices and the potato. This is a south canara/coastal Karnataka special recipe which I learnt long
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A protein rich healthy preparation, which we always like to indulge in is this mixed pulses curry/mishra kalugala huli. The kannada word ‘mishra’ translates to ‘mixed’ and ‘kalugalu’ translates to ‘pulses’. I have used 12 kinds of pulses and a small quantity of toor dal/arahar dal/Pigeon pea/togari bele in this recipe. Since we use Pulses
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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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Chole is a very popular curry/gravy prepared by Punjabi’s as well as through out north India. It is also a favorite dish among many Indians. Chole chawal , chole bhature, chole aloo tikki, chole paratha etc are favorite combinations among most of the Indians. I make it very often at my place using home made
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Yes it is creamy even after not using all those stuff ! One can not easily make out that this recipe does not contain any of the dairy products like cream or thick milk or butter in it till you disclose it. I’m glad that I could come up with this particular kind of dal
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Curry/subji using Pineapple and POPCORN !!?? Yes you read/heard it right. A very rare kind of a subji, using popcorn and pineapple which my both the sons relish happily whenever made. This is one such dish/recipe which though I prepare often at my place and is also everyone’s favorite, but did not/could not click and
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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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As I have explained in my earlier post raw mango Puliyogare ,  this is the signature dish of a particular community in namma Bengaluru called Iyengars community. The classic Puliyogare is spicy yet tangy and it always tastes better a few hours after it is being mixed with the cooked rice. Though tamarind is the main
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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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I and my both the sons like rajma chawal very much, Suresh never likes to have it in the restaurant, but eats a little when made at home. And I never use garlic in this recipe. I use chitra rajma and home made rajma masala powder in this recipe, so the flavor, aroma and taste
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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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Today I served Jowar roti/ Jolada rotti along with badanekayi yennegayi & chutney pudi mixed with ghee. Nobody likes brinjal that much as I do at my place. But I keep making something or the other using this vegetable and serve them in less quantity/portion and keep the bigger portion for myself. And If 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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Our own Karnataka’s special – traditional authentic ragi mudde done/steamed using beetroot juice !! Yes continuing with my trial & error process of how to use beetroot in many ways,  today I just tried out making ragi mudde/finger millet steamed balls, using beetroot juice/water. And it is a big hit ! I can’t express my happiness
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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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Just gathered the ingredients for grinding which I felt like using, rather which I felt are the proper things to go with (often I keep doing/experimenting like this), finely grinded it along with little quantity/portion of cooked vegetable, which I was using for making the curry, and added the ground paste  to the remaining portion
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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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Usli is a kind of sauteed salad made using different kinds of legumes, which are made very often in Southern parts of India. And normally we (people of south India) make saaru/rasam using the strained water in which the legume is cooked (legume stock as in vegetable stock) and make usli/salad using that cooked legume and call
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One of the flavorful, aromatic ladies finger/bhindi/bendekayi preparation, which we always like to relish with hot steaming rice. The word ‘huli’ translates to dal or sambar. It is prepared very often in our households. I personally like this huli very much. The main thing used in this huli is the masala powder ie…. huli Pudi/sambar powder.
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Here in North India, they call it as aloo rasedar subji particularly, as they make numerous kinds of subji’s using aloo/potato. And this particular subji is our family favorite. So I learnt it many years ago and make it repeatedly to go with roti, phulka, poori etc. They put more quantity of garam masala powder
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I’m here with yet another steamed dumpling curry – one of the traditional Gujarat and Rajasthan special dish. It is basically a spicy wheat flour dumpling cooked in cluster beans curry. I made it just once and it instantly became one of our most favorite dishes. So making it repeatedly now. Both I and my younger son
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This Particular type of sagu is one of most favourite. For aromatic masala I use only Cinnamon stick and the vegetables used are french beans & chayote squash (seeme badanekayi). Earlier I have also made sagu using only seeme badanekayi/chayote squash. It goes well with Chapati, Phulka, Poori or even with hot steaming rice. Since we
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Bottle gourd or lauki or ghiya or sorekayi is that vegetable which everyone wants to skip eating. So many people doesn’t like this vegetable because of its bland taste.  But what if you add some spices to it and make something interesting ! recently I made lauki kofta curry and nobody could even make out. I also
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No extra oil is used in this recipe, but you can’t say it as zero oil recipe as it contains both fresh coconut and sesame seeds. A very simple yet delicious curry recipe using bitter gourd which is healthy and no need to say – diabetic friendly. Goes very well with rice rotti, chapati, poori
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A super delicious dish using ridge gourd eaten mixed with hot steaming rice. The Kannada word menaskootu (menasu = black pepper & Kootu = curry) translates to curry made using black pepper for the hotness. It is special, because it is not a kind of dish which is made on everyday basis, but occasionally, when ridge
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Yet another Karnataka cuisine delicacy ie…pineapple/ananas gojju/curry. Same kind of gojju/curry can be prepared using mango, biter gourd etc, but this particular gojju/curry recipe is very popular across Karnataka. Pineapple gojju is a sweet, spicy and tangy curry which goes so very well with hot steaming rice. It is a kind of special dish necessarily
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Traditional, healthy, authentic, delicious huli/curry prepared using green gram or sabut moong dal or hesaru kalu. This one of those traditional dishes made particularly during ‘chaturmaasa vratha’. Both my grand mothers used to make this huli and my mother learnt from them, like wise further passed on to me. This is one of my most
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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 heavenly breakfast recipe of idly’s which are very small in size, are soaked in mildly flavoured, less spicy sambar and served with ghee. A very filling, protein-rich breakfast idea. It is very common in south Indian states for so many years. Today I’m going to share the recipe of sambar which we get in
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Normally we all use beetroot in the form of subji/palya, salad, raita, chutney, huli (sambar), Kootu (mix veg huli), saaru(rasam), halwa, milk shake etc etc. But the fact is we cannot make it everyday , I mean no one likes to eat if you make something or the other using beetroot everyday. But the more
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Today I’m here to share one more summer special dish from Malenadu…. my native place. It is made spicy, though the weather is hot. And one more specialty about this recipe is it is made in quicker cooking method (please refer here) . We use both raw mango and ripe mango (which is both sweet &
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Kashmiri Palak/spinach appears little differently shaped compared to other/regular Palak/spinach which we get all over other places. During winter Kashmiri Palak is available in Gurgaon. So tried making palak paneer using the same. It turned out too delicious with home made paneer and I liked its awesome color. Below mentioned measurement of ingredients yields the curry for
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This is one of the quick fix for any day any time. The word ‘tuppa’ translates to ghee and ‘anna’ translates to rice. A very simple rice preparation, where basic, simple tempering is prepared using ghee and mixed with rice, and lot of grated fresh coconut is added to the rice. Both ghee and coconut
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I just did it in the same way as we do paneer do pyaza, instead of paneer I have used baby corn, so wanted to name it as baby corn do pyaza but it didn’t sound interesting. Very easy, quick curry which is also healthy in terms of usage of oil/ghee. Today I made it
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QCM stands for “quicker cooking method”, which is the age old method of making dishes by gathering all the ingredients together in a cooker and cooking in one shot ! the best example for this is, our Karnataka special dish “bisibelebath” ie…. putting everything in one pot and cooking them together, be it in a
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Yet another kind of curry/huli preparation with minimum, easily available ingredients at home. Goes really really well with rice and rice flour rotti However French beans is one of the most exceptionally used vegetable which tastes superb in any form. Personally I like french beans a lot Thank you so much Pavithra Rajesh for this
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Here ‘soppu(soppina)’ is a kannada word for ‘green leafy vegetable’ and ‘huli tovve’ means curry made with special ground masala in addition to the sambar masala powder (huli pudi/sambar powder) what we use on daily basis. This huli tovve is particularly made using a kind of amaranth leaves (dantina soppu) which we get in Karnataka,
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Paneer tikka masala with Phulka was today’s special at our place for breakfast. Recently I came across this recipe written and posted by Mr. Arpan Shobhana Naayak, in one of the food groups and he learnt it from one of the dhaba I believe. Since long it was on my to do list and his
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Today I’m going to write the recipe of very colorful, flavorful Kandhari aloo curry/subji, which I prepare very often. I learnt this curry/subji from one of Ms. Nita Mehta’s cook book. It is a zero oil recipe. I have moderated it to some extent. Goes very well with any kind of roti, Phulka, chapati, dosa/dosay. Afghanistan
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Aloo-Gobhi-Matar subji or potato-cauliflower-green peas curry is one of the regular accompaniment dish along with roti/phulka/plain parata etc here in north India. Suresh doesn’t like dishes & spices with strong smell, so I always adjust the spices I use in north Indian dishes according to our taste and aroma and also try to keep them
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This is the south Indian version of potato sagu and almost the same set of ingredients are used to make Aloo – tamatar subji here in north India. Potato sagu is the best combination with any kind of set dosa/dosay, ie…be it rice or ragi. Today I’m not going to write any details but straight away going
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A simple, healthy dal prepared using split yellow lentil or moong dal or hesaru bele (in kannada). It goes very well with steaming rice, roti/Phulka, any kind of biryani, Pulao etc. Specially Kashmiri Pulao tastes best with this particular dal. Today I’m going to share absolutely my method of making yellow dal, just cook dal,
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Today I’m going to share exclusively my method of making sagu, that too using seeme badanekayi/chou-chou/Chayote. This particular sagu is with the goodness of almonds and poppy seeds, I have not used any spices which smell pungent. We… all the four of us at home, like this particular flavor and taste of sagu. Chayote …seeme
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One of the most yummiest fruit based gojju/curry, which goes well with chapati, poori, roti, phulka and hot rice and it can also be served as an accompaniment with ghee rice, huli (sambar) anna (rice), saaru (rasam) anna etc. It can be made as a side dish on special occasions like functions, festivals etc. In
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One of the traditional dish, which I enjoy relishing on since my childhood is this gojjina chitranna. Just prepare this gojju and store in a dry container in the refrigerator and use as and when needed by just mixing it with the cooked rice and your one time meal is sorted !! So easy ….
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One of the yummiest chole combined with aloo (potato) prepared using almost all kinds of spices & herbs (garlic users can also use garlic), which goes very well with Phulka, roti, Poori and rice as well. Filled with the goodness & health benefits of chickpeas, and a small quantity of potato makes this curry a
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Fenugreek/methi seeds, though small in size, has an amazing health benefits and is used as medicinal, therapeutic and natural home remedy. Both methi seeds and leaves are easily available and largely used across the country. It has numerous health benefits  and has minerals, fiber, Protein, Vitamin C, Iron, Potassium, Vitamin B etc etc. It is
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Sagu is a name for a typical, authentic south Indian mixed vegetable curry in coconut and spices gravy. It is mostly made in Southern part of India. We can use all/any kind of matching vegetables. We use sagu as an accompaniment with poori, chapati, set dosay/dosa and sometimes eat it with white rice as well. It’s
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After trying out my hands on Watermelon lassi, now I’m here with one more recipe using watermelon. Watermelon curry – soup has become my most favourite curry/soup lately. I really look forward to prepare this curry more often. I got the basic idea of making this curry from one of the books of Mrs. Nita mehta.   Thanks
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Raisins are one of the healthy alternatives to those sugar rich sweet products. It also helps in digestion, anaemia, reduce acidity, prevent cancer, treat infections. It is good for the eyes, mouth & dental care etc etc.  When grapes are dehydrated to produce raisins, the nutrients become more concentrated, making a handful of raisins a
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This is one of my most favorite kind of aloo subji. I make it very often, I had tasted this in a hotel in Gwalior long time back, they had served this subji along with Poori, I liked it instantly and since then I’m making this. It goes well with Phulka, chapati, Paratha etc and
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“Hitakavare melogara” is very much a seasonal curry or huli (sambar) prepared during winter. Most of the winter vegetables are used in this particular preparation….ie… hyacinth beans, flat beans (sem phali), fresh tamarind or amla, fresh groundnut, fresh turmeric root, Potato, Carrot, fenugreek leaves, sweet potato etc are used with Toor dal.  This is the
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As the name itself depicts…..this is a Satvik dish ie… no onion – no garlic recipe ! Wow very rich.. tasty, healthy.. delicious.. superb.. lip smacking yummy recipe. We all enjoyed this delicious chole with Rice, Dosa/Dosay and Phulka…..what not and what all. This recipe is really  awesome.  Satvik chole masala is most popular in
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I have earlier also posted this curry done with dry coconut and dry masala powder (Huli Pudi). But this huli/curry can also be prepared along with brinjal, flat beans, Potato etc. So today I’m going to post the version with wet masala using fresh coconut & using brinjal along with pressed field beans. During winter
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Come winter and…..special dishes using Avarekalu are made in most of the houses in Bangalore. Undoubtedly we are also its biggest fans !! This is very popular in Bangalore. It has many health benefits also. It has nutrients like Zinc, Iron, Copper, Vitamin B1 etc. This particular bean is not at all available in Delhi
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We all know the health benefits of Lemon and it is available in plenty during winter. The Lemons which we get in winter are very juicy & big in size. Gojju… curry is made using Lemon juice. Chopped lemons (skin) can also be added if the lemons are fully riped. Again its an accompaniment with
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Curry leaves known as kadi patta in Hindi & karibevina soppu in Kannada is Packed with Vitamins like C, A, B, E…. Irons, Calcium, Fiber, Carbohydrates, Phosphorous, helps your heart function better. It is also good for skin & hair. As a South Indian, by default I use curry leaves everyday. It also gives nice
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Which can also be made by using only few drops of oil too Unde huli or Sandige huli is a traditional, protein rich, mouthwatering dish from the state of Karnataka, Prepared specially on Devara samaradhane ie…. one day prior to marriage day or threading ceremony. No vegetables but a lentil is used to prepare this
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In southern parts of India.. when you say  tovve ( dal ) itself means its a less spicy preparation ie…. no aromatic spices are used, also which is very much suitable for summers. Tovve can be made Plain ie using only lentil or by putting some kind of vegetables In the same procedure we can
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Here is one more sweet potato dish. Its a conventional recipe, made during winter. Only black pepper is used to make it hot. All the ingredients used in this recipe is good for health including sweet potato. This Kootu is made in two ways… one by using Lentil (Toor dal) and another without using Lentil.
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This is one of the winter special vegetable/beans available in Karnataka with a entirely different aroma. We get these field beans in plenty during winter season in Karnataka. But In Gurgaon we get only dried field beans. Something is better than nothing…so we make use of that only. This is a very famous curry there
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This is called as green sagu, because this is a sagu/curry prepared using only green vegetables. This is also made by putting less spices and ingredients. Again a healthy version of accompaniment with Poori,  roti, chapati, rotti and rice. This curry goes well with set dosa/dosay as well. Also please do check some of the
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One more my own recipe, I mean altered the spices in my own way. Very easy to make with few ingredients, this recipe is yummy. Wanted to make this slightly in a different taste, so created the recipe in this way. Goes well with Roti, Nan, Kulcha, Chapati and even rice. Paneer is a fresh
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This curry is created by me ie… my own recipe with the previous basic knowledge of what all ingredients to be used with sweet potato. It is awesome. It goes well with any type of roti, rotti, poori, chapati, paratha and rice as well. During winter its an apt dish as we get quality sweet
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Kootu is a kind of curry / sambar made using many vegetables and freshly ground spices. Its an authentic dish from South India. The spices and their quantity differ form state to state, but everybody uses many vegetable in it for sure. It is eaten with rice.             Ingredients:    
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When Iron (Palak) & Protein (chickpeas) are put together, it creates a nutritious and healthy dish and an awesome accompaniment. Genuinely I never knew that Palak chole tastes such awesome before tasting it. Recently I ate it in a restaurant, and as I know how to make chole (plain) I could easily recreate it. I
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Today I’m going to write the recipe of Huli soppu aka mixed green leafy vegetables lentil curry, namma (our) Karnataka’s native curry/huli, namma (our) Bengaluru’s regular curry/huli which is very nutritious and tummy filling Huli soppu is a curry which is prepared by putting more than one type of green leafy vegetables such as Palak,
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We always make sagu using many vegetables and most of them would be green vegetables right ? So healthy, colourful, tasty and yummy. However this time when I was making Palak  Peas sagu, It just did strike my mind that what if we add vegetable Koftas into that Palak Peas gravy/sagu ! So immediately I
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