Panjeeri, one of the traditional dish, is a dry and sweet snack with high nutritional values. This is also an energy booster, besides adding to the overall health of the body. This is also one of the north Indian winter special snack, which includes medicinal properties in it. Very much suitable for the winters of
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The Hindi word ‘dhaniya’ translates to ‘coriander seeds’ and ‘Panjiri’ can be called as ‘huri hittu/hurittu’ Now coming to the point, dhaniya Panjiri is one of the kind of offer made to the Lord Sri Krishna necessarily on Sri Krishna Janmashtami or Gokulashtami here in north India. We, the people of south India also make
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I do have lot many memories with regard to this temple special Prasada (Prashad). This dish is made in huge quantity and first offered to god and then distributed among the public in almost all the temples in south Canara as in Udupi, Kukke Subrahmanya, Dharmasthala and my most unforgettable fond memory is with Shri
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Happy Gokulashtami to All …. A special kind of recipe which is a protein rich sweet dish along with goodness of jaggery and also consisting of dry nuts and home made ghee in a moderate amount. Over all a kind of healthy laddu which can be prepared on any kind of occasions. I found this
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Avarekayi/hyacinth beans is a famous seasonal vegetable/beans grown in Karnataka. During winter, in Bengaluru we get Avarekayi/hyacinth beans in plenty and we make many types of dishes using avarekayi and making mixture of hithakavarekayi/pressed hyacinth beans for tea/coffee time is almost like a tradition there. But here in Gurgaon we don’t get avarekayi, people here
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Yes !! you read it right.. it’s Jaggery besan ladoo Here in north India, they make besan laddu using mota besan, which translates to coarsely ground bengal gram. It is very easy to get this flour here. And as I have mentioned earlier for many times, I get the flours milled by myself in the
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One of the healthiest ladoo which is nutritious and delicious as well. The Kannada word ‘antu’ translates to edible gum, which is mainly used in this recipe. Actually this unde/ladoo is compulsorily made during the postpartum or postnatal period and given to every mother in our Karnataka/Bengaluru to acquire nutrients and also it is said
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Usually we make muchhore, a savory snack using split green gram/hesarubele along with rice flour, but I just tried making chakkuli/chakli by putting almost similar ingredients and their measurement, but it is entirely different in taste ! Yes … just by including or excluding one or two ingredients makes the whole recipe taste entirely different
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Yet another deep fried, instant curd based savory snack recipe taken from one of my written recipe book. This year for recent gokulashtami also I had made this tengolu only instead of the traditional tengolu. This is no doubt a quick recipe, which doesn’t take much time, which you can make whenever feel like savoring.
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My mom used to make these two snacks, whenever we would visit Tirumala Tirupati shrine and as a kid I would eagerly wait to eat them both. Both sweet & savory versions tastes yummy. Along with these two snacks, rave unde, Kuttavalakki, Kobbari mithai, besan unde, hacchida avalakki were the fixed sweets & savories we
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How to make Kodbale/Kodubale by using red chili powder instead of whole red chilies. Earlier I have posted the kodbale recipe made by using whole red chilies, which we grind into powder and then add it to the rice mixture. But many people, specially youngsters find it difficult to identify the whole red chilies by
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A recipe from my old written/noted recipe book, which I have made numerous number of times earlier, but never shared the recipe here. So this time without fail I could capture and make it possible to post it here now.  A very easy, hassle free recipe, which anyone can try, even the beginners can make
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This ladoo gets its nutty flavor from sesame seeds/til & almonds, crunchiness from semolina/sooji and aroma from besan/bengal gram flour & ghee and last but not least it gets the sweetness from the organic raw sugar. On the whole the yummiest & a kind of healthy sweet ladoo recipe, using  bengal gram flour/besan/Kadlehittu along with
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The Kannada word “Kuttavalakki” consists of two different words ie… ‘Kuttida‘  which translates to pounded powder & ‘avalakki’ which translates to rice flakes/Poha. This is an age old dish made for evening snacks with coffee/tea and also as snack to carry while travelling because it is a filling as well as healthy snack. Those days
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One of the easiest and healthy savory snack. I have also added walnuts into this snack. Over all usage of almonds, cashews, walnuts, cornflakes and lots of curry leaves… make this mixture/snack a healthier one. As it was made during festival, I could not take the step wise pics, but shall post it soon. Ingredients
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One of the yummy sweets using cashew nuts and almonds. I make cashew burfi ie…kaju katli (yet to share the recipe in my blog) and almond burfi ie…badam katli (yet to share the recipe in my blog), but this time I tried it with using both the nuts together and sprinkled a good amount of
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Almost like must to do savory snack for deepavali from Karnataka….Benne muruku. Benne means butter and muruku literally means pieces. It is said so because though benne muruku looks exactly like chakkuli/chakli a spiral shaped savory snack from Karnataka, but it is not made in spiral shape, but made in pieces… which is the reason for
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One of the traditional sweet & savory combo for Deepavali. A bit time consuming dish but easy to make.  I mix the flour with water, first I make boondi for sweet version using the half of the flour, then to the same mixed batter add red chilli powder and salt and continue making boondi for
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This is an age old evening/after school snack idea from my native place….Shikaripura. You can serve this in the form light snack too if there happens to be a sudden guests at home. We use thin variety (Paper avalakki) of beaten rice to prepare hing avalakki. Both brown or white paper avalakki can be used. Beaten
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