ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಹುಳಿ | ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಸಾಂಬಾರ್ | By now, you all may know that the Kannada word bettada nellikayi translates to Indian gooseberry. Every year during winter I do make bettada nellikayi saaru/rasam and huli/sambar and I have already shared saaru/rasam recipe but today its huli/sambar’s turn I believe Apart from saaru/rasam and huli/sambar
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ಅವರೇಕಾಳು ಸಾರು | ಅವ್ರೇಕಾಳು ಸಾರು | Yet another seasonal delicacy from namma Bengaluru, Karnataka. We all at home are the biggest fans of this seasonal vegetable avarekayi The main difference between avarekalu huli and avarekalu saaru is, for making huli, we do freshly roast some spices and herbs and grind it along with considerably more
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ಸಿಹಿ ಕೂಟು | ತರಕಾರಿ ಸಿಹಿ ಕೂಟು | Super yummy, soothing, seasonal special rather very much suitable for this cold season, sihi kootu Prepared using very few spices and herbs easily available at home anytime This curry is absolutely one of the winter season special dish and consuming it during winter makes us feel soothing good
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Exclusive spice powder to put into sambar which we often make to go with many types of breakfast dishes like Idly, dosa, waday, pongal and so on ಸಾಂಬಾರ್ ಪುಡಿ | ಇಡ್ಲಿ ದೋಸೆ ವಡೆ ಜೊತೆಗಿನ ಸಾಂಬಾರ್ ಮಾಡಲು ಮಸಾಲಾ ಪುಡಿ | Definitely I’m on cloud nine for having curated and have come up with this unique spice
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ಹೀರೇಕಾಯಿ ಪಲ್ಯ | ಹೀರೇಕಾಯಿ ಕರ್ರಿ | One of the tasty, yummy curry to go with any kind of Indian flat breads or steaming hot rice or rotti as well as this can be served as an accompaniment along with huli(sambar), saaru (rasam) etc This is my own, created recipe. Just gathered the stuffs which I
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ಅನಾನಸ್ ಮತ್ತು ದಾಳಿಂಬೆಯ ಶಾಹಿ ಪಲ್ಯ | Using or Putting fresh fruits in curries, huli/sambar, salads are common now a days, so I’m no exception and I too like to put dry nuts, fruits, fresh fruits in curry/subji or huli/sambar etc. And as such it becomes necessary or another way of consuming fruits here in north
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ಹುಳಿ ಮತ್ತು ಮಜ್ಜಿಗೆ ಹುಳಿಯಲ್ಲಿ ಉಕ್ಕರಿಸಿದ ಗೋಧಿ ಧೋಕ್ಲಿ | 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
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Indian borage leaves infused mixed vegetable Curry | ದೊಡ್ಡಪತ್ರೆ ತರಕಾರಿ ಸಾಗು | ಅಜವಾಯಿನ್ ಎಲೆ ತರಕಾರಿ ಸಾಗು | Just made few changes in the ingredients and their quantity we put into our regular vegetable sagu and it tasted entirely different yet delicious and very aromatic. Indian Borage also known as country borage, Mexican mint is a
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ಹೆಸರುಬೇಳೆ ಸಂಡಿಗೆ ಪಲ್ಯ | 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
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ದೊಣ್ ಮೆಣಸಿನಕಾಯಿ ಅನಾನಸ್ ಹುಳಿ | ವಿಡಿಯೋ | 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
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ಕಾರ್ನ್ ಪಾಲಕ್ | ಬೆಳ್ಳುಳ್ಳಿ ಈರುಳ್ಳಿ ರಹಿತ 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
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ಮಿಶ್ರ ಬೇಳೆಗಳ ದಾಲ್ | ಮಿಲೋಂದಾಲ್ ಮತ್ತು ತರಕಾರಿ ಪುಲಾವ್ | 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
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ಬದನೇಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ ಪಲ್ಯ | ರೀತಿ 2 | Earlier I have posted the recipe of brinjal/badanekayi ennegayi palya/curry in a slightly different way, ie using different set of ingredients And today also I’m here to share the recipe of brinjal/badanekayi ennegayi palya/curry recipe using some more additional ingredients and in slightly different method, which makes the
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ಸರ್ಸೋಂ ಕಾ ಸಾಗ್ | ಸಾಸಿವೆ ಸೊಪ್ಪಿನ ಪಲ್ಯ | ಪಂಜಾಬಿ ರೀತಿಯ ಸಾಸಿವೆ ಸೊಪ್ಪಿನ ಪಲ್ಯ | Sarson da saag te makki di roti – as they say/call this in Punjabi household… is a very classic, popular, delicious winter special dish you can find all over Punjab, Delhi – N C R during winter season. The word sarson
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ದಾಲ್ ಫ್ರೈ | ಉತ್ತರ ಭಾರತದ ಶೈಲಿಯ ದಾಲ್ ಫ್ರೈ | 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 fry
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ಮಿಶ್ರ ಕಾಳುಗಳ ಹುಳಿ | ವಿವಿಧ ಮಿಶ್ರಿತ ಕಾಳುಗಳ ಹುಳಿ | A protein rich healthy preparation, which we always like to indulge in is this mixed pulses curry or 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
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ಛೋಲೆ | ಪಂಜಾಬಿ ಛೋಲೆ | ವಿಡಿಯೋ | Chole is a very popular curry or gravy prepared by Punjabi’s as well as others 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
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ದಾಲ್ ಮಖನೀ | ದಾಲ್ ಮಖ್ನಿ | Yes it is creamy even after not using all those dairy 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
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ಅನಾನಸ್ ಮತ್ತು ಪಾಪ್ ಕಾರ್ನ್ ಪಲ್ಯ | ಪೈನಾಪಲ್ ಪಾಪ್ಕಾರ್ನ್ ಕರ್ರಿ | Curry/subji using Pineapple and POPCORN !!?? Yes you read/heard it right. A very rare kind of a subji, made using popcorn and pineapple which my both the sons relish happily whenever made. This is one such dish or recipe which though I prepare often at
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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
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ಈರುಳ್ಳಿ ಹುಳಿ | ಈರುಳ್ಳಿ ಸಾಂಬಾರ್ | ಈರುಳ್ಳಿ ಸಾರು | Yet another onion huli or sambar or curry recipe made in my own way, which we all like to relish with any kind of South Indian breakfast dishes or simply along with steaming hot rice The specialty in this huli/saaru recipe is that the onions are
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ದಿಢೀರ್ ರವೆ ಇಡ್ಲಿ ಸಾಗು ಮತ್ತು ಚಟ್ನಿ | ” 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,
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ಬದನೇಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ ಪಲ್ಯ – 1 | Today I served Jowar roti/ Jolada rotti along with badanekayi ennegayi and 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
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ಟೊಮೇಟೊ ಪಪ್ಪು | ಆಂಧ್ರ ಶೈಲಿಯಲ್ಲಿ | 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 (English) dal (Hindi) bele (Kannada). She used to make this Pappu using french beans, raw
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ರಾಗಿ ಮುದ್ದೆ | ಬೀಟ್ರೂಟ್ ರಾಗಿ ಮುದ್ದೆ | 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
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ಅಲಸಂದೆ ಕಾಳಿನ ಕೂಟು | ಕಾಳು ಕೂಟು | 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
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ಮಿಶ್ರ ತರಕಾರಿಗಳ ಕರ್ರಿ | 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 
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ದಹಿವಾಲೆ ಆಲು | ಆಲೂಗಡ್ಡೆ ಮೊಸರು ಕರ್ರಿ | Had lot of curds (I always make it/set it at home), so thought of making dahi aloo or curd curry using potato. I always make it in my own way. I use almost the same ingredients, which we put together for making majjige Paldya/huli/kadhi/vegetable curd curry , but the difference
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ಕಡಲೇಕಾಳು ಕಟ್ಟಿನ ಗಟ್ಟಿ ಹುಳಿ ಮತ್ತು ಉಸ್ಲಿ | Usli is a kind of sauteed salad made using different kinds of legumes, which are made very often in almost all 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)
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ಬೆಂಡೇಕಾಯಿ ಹುಳಿ | ಬೆಂಡೇಕಾಯಿ ಸಾಂಬಾರ್ | This ladies finger sambar or bendekayi huli is almost everyone’s most favourite dish as much as I know, and why not ! it has to be because this is such an aromatic sambar or huli which invites and tempts people with its aroma. One of the flavorful, aromatic ladies
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ಆಲೂಗಡ್ಡೆ ಅಥವಾ ಆಲೂ ರಸೆದಾರ್ ಪಲ್ಯ | 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 aloo rasedar subji is our family favorite. So I learnt it many years ago from a magazine and make it repeatedly to go with roti,
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An awesome one pot meal | ಗೋರಿಕಾಯಿ ಗೋಧಿ ಹಿಟ್ಟಿನ ಧೊಕ್ಲಿ | 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 this Gwar dhokli or cluster beans wheat flour dumpling curry just once and
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ಸೀಮೆಬದನೆಕಾಯಿ ಹುರಳಿಕಾಯಿ ಸಾಗು | ಎರಡು ತರಕಾರಿಗಳ ಸಾಗು | This Particular two vegetable sagu is one of our 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,
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ಸೋರೇಕಾಯಿ ಕೊಫ಼್ತ ಕರ್ರಿ | 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
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ಹಾಗಲಕಾಯಿ ಕಾಯಿ ರಸ | 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, which are good fats A very simple yet delicious bitter gourd curry or hagalakayi kayirasa recipe using bitter gourd which is healthy and no need
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ಹೀರೆಕಾಯಿ ಮೆಣಸು ಕೂಟು | ಹೀರೆಕಾಯಿ ಮೆಣಸ್ಕೂಟು | A super delicious curry recipe made using ridge gourd, to be consumed mixed with steaming hot rice. The Kannada word menaskootu (menasu = black pepper & Kootu = curry) translates to curry made using black pepper to obtain the hotness in the curry this is special, because this
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ಹೆಸರುಕಾಳು ಹುಳಿ | ವ್ರತದ ಹುಳಿ | 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.
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ಬಟನ್ ಇಡ್ಲಿ ಮತ್ತು ಸಾಂಬಾರ್ | ಮಿನಿ ಇಡ್ಲಿ ಮತ್ತು ಸಾಂಬಾರ್ | A heavenly breakfast recipe of idly which are very small in size and are soaked in mildly flavored, less spicy sambar and served with ghee. A very filling, protein rich breakfast idea. This button idly sambar or mini idly sambar is a very common and
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ನಮ್ಮ ಬೆಂಗಳೂರು ದರ್ಶಿನಿಗಳಲ್ಲಿ ಮಾಡುವ ರೀತಿಯ ಸಾಂಬಾರ್ | 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
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Making of beetroot cubes | ಬೀಟ್ರೂಟಿನ ವಿವಿಧ ರೀತಿಯ ಬಳಕೆ | 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 these on everyday basis, I mean no one likes to eat if you
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ಮಾವಿನ ಹುಳಿ | ಮಾವಿನ ಕಾಯಿ ಮತ್ತು ಹಣ್ಣಿನ ಹುಳಿ | 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
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ಕಾಶ್ಮೀರದ ಪಾಲಕ್ ಸೊಪ್ಪಿನಿಂದ ಮಾಡಿದ ಪಾಲಕ್ ಪನೀರ್ | Kashmiri Palak or spinach appears little differently shaped compared to other regular Palak or spinach which we get all over other places. During winter Kashmiri Palak is available in Gurgaon. So I tried making palak paneer using the same. Kashmiri palak paneer turned out too delicious with home made
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ಬೇಬಿ ಕಾರ್ನ್ ಕರ್ರಿ | ಬೇಬಿ ಕಾರ್ನ್ ಮಸಾಲಾ | 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 I did not because somehow it didn’t sound interesting. Very easy, quick curry which
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ಮಿಶ್ರ ತರಕಾರಿಗಳ ತ್ವರಿತ ಸಾಗು | ಕುಕ್ಕರ್ ನಲ್ಲಿ ತ್ವರಿತ ಸಾಗು | 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
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lentil less white colored sambar using french beans | ಹುರಳಿಕಾಯಿ ಬಿಳಿ ಹುಳಿ (ಬೇಳೆ ಇಲ್ಲದೇ) | 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.
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ಸೊಪ್ಪಿನ ಹುಳಿ ತೊವ್ವೆ | 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 pre prepared 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
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ಆಲೂಗಡ್ಡೆ ದಾಳಿಂಬೆ ಕರ್ರಿ | ಕಂಧಾರಿ ಆಲೂಗಡ್ಡೆ ಸಬ್ಜಿ | 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 to suit our taste.
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Aloo Gobhi Matar subji or potato-cauliflower-green peas curry is one of the very regular accompaniment dish paired along with roti/phulka/plain paratha 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
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ಆಲೂಗಡ್ಡೆ ಸಾಗು | 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
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ದಾಲ್ | ಹೆಸರುಬೇಳೆ ದಾಲ್ | ದಾಲ್ ಚಾವಲ್ | A simple, basic, healthy dal prepared using split yellow lentil or moong dal or hesaru bele (in kannada). This goes very well with steaming hot rice, roti/Phulka, any kind of biryani, Pulao etc. And most specially Kashmiri Pulao tastes best with this particular dal. Today I’m going
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ಸೀಮೆ ಬದನೇಕಾಯಿ ಸಾಗು | 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
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ಹೈದರಾಬಾದಿ ಆಲೂ ಚೋಲೆ | ಆಲೂ ಚೋಲೆ | One of the yummiest recipe chole combined with aloo (potato), which is prepared by adding 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
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ಮಿಶ್ರ ತರಕಾರಿಗಳ ಸಾಗು | ಕೂರ್ಮ | 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 to prepare it We use sagu as an accompaniment with poori, chapati, set dosay/dosa,
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ಕಲ್ಲಂಗಡಿ ಹಣ್ಣಿನ ಸಾರು – ಸೂಪ್ | After trying out my hands on Watermelon lassi, now I’m here with one more rare kind of recipe made 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
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ಆಲೂಗಡ್ಡೆ ಟೊಮೇಟೊ ಕರ್ರಿ | This is one of my most favorite kind of aloo subji. I make this 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,
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Pressed field beans and vegetables melogara | ಮೇಲೋಗರ | ಹಿತಕವರೇ ತರಕಾರಿ ಮೇಲೋಗರ | “Hitakavare melogara” is very much a seasonal curry or huli (sambar) prepared during winter. This is the authentic way of its preparation, to avail all the health benefits of winter vegetables. Most of the winter vegetables are used in this particular preparation….ie…
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ಛೋಲೆ | ಪಂಜಾಬಿ ಸಾತ್ವಿಕ್ ಛೋಲೆ | ಈರುಳ್ಳಿ ಬೆಳ್ಳುಳ್ಳಿ ರಹಿತ ಛೋಲೆ | 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
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ಹಿತಕವರೇ ಹುಳಿ | ಹಿತಕಿದ ಬೇಳೆ ಬದನೇಕಾಯಿ ಹುಳಿ | 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 another version made with wet masala using fresh coconut &
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ಅವರೇಕಾಳು ಹುಳಿ | ಅವರೆಕಾಯಿ ಹುಳಿ | 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
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ಉಂಡೆ ಹುಳಿ | ಸಂಡಿಗೆ ಹುಳಿ | ಹಬೆ ಉಂಡೆ ಹುಳಿ | 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.
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ಸಿಹಿಗುಂಬಳ ಕಾಯಿ ತೊವ್ವೆ | ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ ತೊವ್ವೆ | 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
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ಗೆಣಸಿನ ಕೂಟು | ಸಿಹಿ ಗೆಣಸಿನ ಕೂಟು | Here is one more sweet potato dish. It is a conventional recipe, made during winter. Only black pepper is used to make it hot. All the ingredients used in this sweet potato kootu recipe is good for health including sweet potato, specially during winters. This Kootu is made
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ಹಿತಕವರೇ ಬೇಳೆ ಹುಳಿ | ಹಿತಕಿದ ಅವರೇ ಬೇಳೆ ಹುಳಿ | This is one of the winter special vegetable or 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 and nobody is aware of this winter
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ಹಸಿರು ತರಕಾರಿಗಳ ಸಾಗು | ಹಸಿರು ಸಾಗು | This is called as green sagu, because this is a sagu or curry prepared using only green vegetables. This is prepared by putting less spices and also with few ingredients. Again one more healthy version of an accompaniment to go with Poori, roti, chapati, rotti and rice. This
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ಮೇಥಿ ಪನೀರ್ | ಮೆಂತ್ಯ ಸೊಪ್ಪು ಮತ್ತು ಪನೀರ್ ಕರ್ರಿ | Methi Paneer or fenugreek leaves paneer curry is kind of yet another 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
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ಗೆಣಸಿನ ಸಾಗು | ಸಿಹಿ ಗೆಣಸಿನ ಸಾಗು | This curry or sweet potato sagu is created by me ie… my own recipe with the previous basic knowledge of what all ingredients would go well along with sweet potato. It turned out to be an awesome accompaniment. It goes well with any type of roti, rotti, poori,
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ಮಿಶ್ರ ತರಕಾರಿಗಳ ಕೂಟು | ಕೂಟು | Kootu is a kind of curry or sambar made using many vegetables and freshly ground spices, different from our regular huli Pudi or sambar powder It is an authentic dish from South India. The spices and their quantity differ form state to state, but everybody uses many vegetables in
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ಪಾಲಕ್ ಛೋಲೆ | 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 already know how to make chole (plain) I could
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ಮಿಶ್ರ ಸೊಪ್ಪುಗಳ ಹುಳಿ | ಹುಳಿ ಸೊಪ್ಪು | 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
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ಸಾಗು ಕೋಫ್ತಾ ಕರ್ರಿ | ಸಿಂಪ್ಲಿ ವೆಜಿಟಬಲ್ ಕೋಫ್ತಾ ಕರ್ರಿ | 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
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