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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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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One of the versatile, healthiest, flavourful green leafy vegetables, the fenugreek leaves are widely used across the globe in multiple cuisines in the form of a spice as well Well I learnt this particular method of making paratha here in Gurgaon from a friend, Meetu Sahajwallah couple of years back. I’m being told that this
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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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We all at home have no problem in consuming bitter gourd. So for us, bitter gourd is as good as any other vegetable, which is made very often. Now talking about this stir fry, this goes so very well with Phulka, tandoori roti, chapati, Plain paratha, poori and great part is you can also eat
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Bitter gourd/Karela is one of my most favourite vegetable. I can eat anything made using bitter gourd at any time. Bitter gourd chutney is one such recipe which I make since so many years. But since couple of years I’m also making bitter gourd chutney by adding a good amount of rather equal amount of
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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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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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Amla chutney powder | ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಚಟ್ನಿ ಪುಡಿ I am really very glad to have created this chutney powder recipe, which is prepared using amla or Indian gooseberry. Its not like nobody does this chutney powder, but I have created this in my own way to suit our requirements and also different people prepare this
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Raw banana cutlet using only one tsp of oil and made on Iron tawa. Today I’m not going to write much about the health benefits of consuming raw banana rather let us directly go to the recipe, explained with step wise procedure pics You can have a look at many other recipes which I have
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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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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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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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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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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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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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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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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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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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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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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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An excellent accompaniment to go with Plain paratha, phulka, chapati, poori etc. Personally this has become one of my most favorite subji lately. Just except for the time taken to roast the ladies finger, this is an easy and yummy subji recipe. Subji/stir fry translates to Palya in Kannada. I insist you all to try
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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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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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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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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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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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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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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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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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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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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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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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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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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 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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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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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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A therapeutic, soothing, diabetic friendly saaru/rasam recipe using amla, herbs, condiments and spices. An absolutely winter friendly recipe. Today wanted to make amla/nellikayi chitranna, but ended up making saaru/rasam. I have also posted amla pickle , dry instant pickle , achari amla subji , amla tokku , amla chutney , coriander leaves amla chutney ,
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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 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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The Tamilnadu special dish which I have tasted many a times in one of the famous south Indian restaurant “Saravana bhavan” in Delhi (connaught Place) and have recreated/made for numerous number of times at home till now. They basically make it using rice and lentil (pigeon peas), and I have tried it with different combinations
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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 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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When some thing strikes my mind, I surely try out that recipe and it definitely turns out too good ! may be by God’s grace ! So this is one such recipe. Neither I have ever used fenugreek leaves/methi in this particular dumpling nor I have seen anybody doing so. Hmmm…. so it’s a kind
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Tried it just like that/haage summane/ainvayi/aise hee ! as regular as bele saaru (lentil rasam), but have added sauteed and ground methi/fenugreek leaves and small amount of fenugreek seeds as well. I thought it may turn out little bitter but it didn’t. So gladly sharing the recipe of the same with you all which is
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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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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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Just made a twist in our own Karnataka sweet dish ‘godhi haalubayi’. Here in north India and everywhere for that matter, in all the Gurudwaras they make a offering to God, a sweet dish using wheat flour ie…. Kada Prashad. To make it soft they add lot of ghee into it. But somehow it strike
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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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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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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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We… the people of south India, that too specially the people of Bengaluru-Mysuru region, are always ready to relish our own bisibelebath in any combination ie… rice-dal, beaten rice-dal, millet-dal or broken wheat dal !! for it is a yummy, healthy, filling dish. I have shared my recipe of bisibelebath (rice-dal) , beaten rice bisibelebath , vermicelli bisibelebath , semolina bisibelebath , Little millet
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Yet another gluten free, diabetic friendly Idly recipe using the Sorghum millet semolina. I have used Sorghum sooji/Jowar/Jola tari/ with black gram lentil/Urad dal along with fenugreek seeds to make Idly. It turned out soft and had the same texture like rice idly and was too yummy. Earlier I had tried making Upma, rotti (thalipeeth)
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Walnuts are high-calorie, high-fat food, but they are healthy calories and healthy fats, and I always like to use it in every possible dish. Today I made semolina bath using banana-walnut-fresh coconut without sugar but by adding a small amount of jaggery. No need to say it was toooooo yummy ! Today I paired it
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Today I tried (kind of innovated….because I have never seen anyone doing this or tasted it anywhere ) an awesome diabetic friendly recipe, in which a diabetic person can indulge without any hesitation and have it tummy full without any worries !! Since many years and till now I used to prepare the authentic bisibelebath
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Today I tried an awesome diabetic friendly recipe, in which a diabetic person can indulge without any hesitation and have it tummy full without any worries !! Since many years and till now I used to prepare the authentic bisibelebath using rice or flattened rice or little millet (saame) along with lentil and vegetables. But
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Millets are gluten free grains and hence it is called as diabetic friendly grains. We south Indians use Ragi mainly in our diet since ages, which is again a wonder millet. They are very rich in dietary fiber and has a very high content of nutrients. And also contains impressive starch levels and a healthy
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Southekayi avalakki is a no fire, simple, summer friendly recipe, in which southekayi translates to cucumber (kheera) and avalakki translates to flattened rice (poha). No cooking is needed in this recipe except for the tempering. Since it is very filling , we can have it for breakfast with a glass of Lassi/buttermilk. I make it
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I make it in a little different way to adjust it to the taste of my children. I just add cumin seeds, green chilli, veggies and wheat vermicelli (I also want to add in curry leaves, but they don’t allow me) using little oil and everybody at home likes it that way. It is not
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Today’s yummy breakfast, which is healthy and apt for this hot weather. This time I have made it with a small twist in it ie…. added grated raw mango instead of adding regular lemon juice for that tangy taste.  And it turned out to be more tasty and flavorful. We need to add a masala
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I was planning to make/try out upma  by adding fenugreek leaves (normally methi is not used while making upma) and co incidentally my sis – in -law Sandhya told me about adding Peanuts to the upma, which one of her friend does. So what next – I decided to use both together and I did
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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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We get very fresh fenugreek leaves here now in winter. Anything made using fenugreek leaves tastes awesome and we all at home like this wonderful leafy vegetable very much. More and more dishes are prepared throughout the winter and we enjoy each and every dish. I make fenugreek leaves paratha in three to four ways….
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Ragi idly is a healthy, nutritious, tasty dish made using whole ragi, with high fiber content which helps to manage cholesterol problems. Ragi which helps in anemia and is an excellent plant source of natural Iron. It is a cereal loaded with Calcium, proteins and other minerals. I have written about it i my other
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Vermicelli hyacinth beans idly| shavige avarekalu idly (Yet again moderated this recipe with a new and rare twist. You can check the updated version below (just after the procedure Pics) at the end of this page) Vermicelli is a commonly available ingredient, used in various cuisines across India. It is easily available in both raw
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Fermented batter Kanchipuram rave idly (below at the end) This is not the instant version. Many years ago I tried this recipe of making idly with fermented batter using split black gram & Semolina/Rava and split black gram & Broken wheat/Dalia. Since then it has become a regular breakfast dish at my Place. Since then I
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Karibevu soppina chutney pudi (ಬಾಣಂತಿಯರಿಗೆ) Packed with Carbohydrates, fiber, Calcium, Phosphorous, iron and Vitamins like C, A, B, E, Curry leaves are a wonder leaves with lot of health benefits. This particular recipe of curry leaves chutney powder is specially made for new mothers to consume during their Post partum period It is good for
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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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Would like to know how to make Ragi mudde ? then here is my method of making this nutritious, energetic, Calcium rich dish from Karnataka & Mysore region. In Villages they add broken rice along with the ragi flour and make it very hard & big in size quantity wise, as that is their method
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As the name itself indicates, I use whole wheat flour (I personally get it done in the mill) to make this yummy dosay/dosa. This is an instant, quick and easy recipe which can be made at any time of the day. If you are a diabetic patient and bored of eating same regular chapati/pulka/roti etc
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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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I Prepare this dosa exactly in the same procedure as rava dosa. So in a very less time ie… within couple of hours it will be ready to eat. We can make this dosa by adding any kind of vegetables or can keep it plain. Tasty, healthy, filling breakfast will be ready in no time.
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There are many methods of making Rava dosa, but I always prefer to make this dosa in this particular method ie… both in instant or fermented form. We can add any vegetables or sometimes plain also. I find like this is the easier method of making rava dosa, by either fermenting the batter or you can
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Curd vermicelli is a tasty dish prepared exactly in the same way as curd rice. It is very easy and quick recipe to prepare. In some south Indian temples they distribute this as Prasada. I like using vermicelli more and more in different form of dishes and this is one of them. This can also
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I have posted ragi rotti recipe on my blog long ago, Now its Ragi dosa/dosay. Very simple, easy and healthy version of dosa/dosay. Though this is an instant version, we can also make this dosay by fermenting the batter for 8 to 9 hours or overnight We can make authentic, fiber rich, fermented batter ragi dosa
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Today ie on 3/11/2022, I moderated this chutney with a slight variation. To this recipe I just added some 15 to 20 fresh ajwain leaves/Indian borage/doddapatre as we call it in Kannada. You can check the details below at the end of this recipe Split bengal gram is called as ‘Kadale bele’ in Kannada language
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Ragi / finger millet is widely used in South India. Ragi is rich in absorb-able calcium, Iron and fiber. Ragi is used in many ways ie… Ragi rotti, Ragi dosay, Ragi ladoo, Ragi porridge, Ragi malt and most popular is ” Ragi balls (mudde)”. We can make this rotti by adding one vegetable or mixed
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We get plenty of gooseberry during winter season in Gurgaon. It is bigger in size and more sour than the gooseberries which we get in Bangalore. I learnt this recipe from one of Mrs. Nita Mehta’s cook book and made some changes in the recipe adopting it to the south Indian pickle spices. We all
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One of the south Indian style, easy and quick to make, a kind of instant dosay/dosa recipe. Traditionally this preparation calls for more amount of rice, but however here I have replaced rice with semolina/sooji or rave as we call it in our Kannada language No change in taste by avoiding rice, it is equally
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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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Generally we make this (nuchhinunde) using only lentil. But I tried this recipe by adding vegetables. Then I realized its a great idea. This can be eaten with any kind of chutney or sauce. Here I have served this steamed dumplings/nuchhinunde along with sweet (tamarind & dates) chutney. Below is the pic of nuchhinunde using
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You can have a look at a wonderful moderation recently done to this recipe, below at the end of this recipe One of the easiest Paratha stuffed with one more kind of vegetable, ie… raw/green banana/Kachha Kela/balekayi. Yes, raw banana is called as Balekayi in Kannada, of which bale translates to banana and kayi translates
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Red rice is unpolished, because of which it has many nutrients and natural vitamins, has a very high nutritional benefits when compared to white rice.  The red variety gets its rich colour from an antioxidant called anthocyanins, which are also found in deep purple or reddish fruits and vegetables. Rich in fiber, loaded with anti
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