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
Read more

ಮೊಸರು ಕರ್ರಿ | ದಹಿ ತಡ್ಕಾ | 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
Read more

ಹಿಟ್ಟಿನ ಹೋಳಿಗೆ | ಬಿಳಿ ಹೋಳಿಗೆ | One of the very old and traditional food, which I have grown up eating is this hittina holige or bili holige. 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
Read more

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,
Read more

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
Read more

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
Read more

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
Read more

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
Read more

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
Read more

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
Read more

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

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
Read more

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.
Read more

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
Read more

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.
Read more

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
Read more

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
Read more

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
Read more

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
Read more

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
Read more

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
Read more

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
Read more

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
Read more

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
Read more

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
Read more

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
Read more

ಎಲೆಕೋಸಿನ ಪರಾಠ| ಎಲೆಕೋಸಿನ ರೊಟ್ಟಿ| Today I served the healthy, nutrient dense paratha to my family and everyone of us like this paratha very much and I’m the biggest fan of cabbage During winter we get very fresh and green cabbage here in Gurgaon, So obviously very often this Paratha is definitely made during winters. Actually
Read more

ಸಬ್ಬಕ್ಕಿ ಹಿಟ್ಟಿನ ರೊಟ್ಟಿ | ಸಬ್ಬಕ್ಕಿ ಹಿಟ್ಟಿನ ತಾಲಿಪಟ್ | Sabbakki or Sago or Tapioca Pearl is a food which is full of energy and carbohydrates. It can be alternatively used in place of carbonated drinks, providing energy without any artificial chemicals and sweeteners. Sago/Sabbakki is used in making many sweets, spicy dishes which is very good
Read more

ಜೋಳದ ರವೆಯ ರೊಟ್ಟಿ | Today let us learn about how to make rotti/flat bread using sorghum semolina/jolada rave. Sorghum which is called as Jowar in Hindi, Cholam in Telugu, Jola in Kannada, Cholum in Malayalam…. is a powerhouse of nutrients. Sorghum/Jowar also belongs to Millets category. Consuming millets has many health benefits and are economical
Read more

A very healthy combination of bottle gourd and flours rotti. Two different kinds of flours being used to make this healthy flat bread. I prefer to keep the rotti little thick that too particularly with wheat flour. These can be eaten for breakfast or lunch or dinner. So these are a anytime dishes which are
Read more

This can be made plain or by adding vegetables such as cucumber, carrot, onion etc using either white beaten rice or red beaten rice or both in equal quantity. It can be done in two ways… One is by soaking the beaten rice and the other by grinding it into powder. It comes out well
Read more

This is one of the staple food in Karnataka. this is a quick, easy and healthy recipe too to prepare on any time of any day. This can be made directly on tawa or can be spread on the parchment pater or butter sheet with the help of oil or can also be made on
Read more

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
Read more

I don’t know if anybody has prepared this before, I’m making it for the first time. In winter we definitely miss field beans ( avarekayi) which is available in Bangalore in plenty during winters, as we don’t get it in Delhi/Gurgaon. But we get plenty of fresh green peas here, so instead of field beans,
Read more

ಬೆಲ್ಲದ ಕ್ಯಾರೆಟ್ಟಿನ ಹೋಳಿಗೆ sweetened with jaggery | This is something which I tried with left over carrot halwa. I never thought it would serve a day’s breakfast programme !! but it did so happy me ! So gladly sharing it with you all. First I thought of making paratha, while in the process it strike
Read more