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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Yet another yummy dish from Rajasthan, which is served as an accompaniment with roti/Phulka and made using ripen guava. This dish uses only guava as a main ingredient along with some simple spices and herbs. I have paired this subji along with Soaked split green gram Paratha , which is again a traditional and popular
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So today I’m going to share the recipe of hachhida sihi paper avalakki in Malenadu style, which is almost similar to the south canara bajil recipe, it’s just a matter of difference in adding or skipping of an ingredient or two. Padengi & Bajil which translates to green gram usli & hot n sweet thin
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One of my most favorite paratha & Paneer recipe, which I make very often during winters. As the heading itself depicts, this is a two in one recipe, using which you can make stuffed paratha or can also be converted into a dry subji by adding paneer to it. Just go through the recipe fully
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Prepared using home made fresh kadai masala powder Today made this north Indian famous and special accompaniment dish – kadai paneer. Also made the kadai masala at home freshly just before making the subji, So…. I think, no need to say that it turned out super fresh, aromatic, tasty, yummy and delicious as well as
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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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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

long ago I have posted a very simple, one of the beginners recipe called Cabbage Peas stir fry/Palya/subji (video) , which uses the basic tempering to prepare the palya, and also dried peas is used normally to make this palya. But today I’m here to share one more kind of Palya/subji, which is made using
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Ha ha The South meets the North ! You must have never heard or seen this combination. At least I haven’t heard or seen this combination ! Today made North Indian style Paneer capsicum subji to go with our own Karnataka style ragi rotti & rice flour phulka. That’s why I said the south meets
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Sarson da saag te makki di roti – as they call this in Punjabi… 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 translates to mustard leaves/sasive soppu and the word makki ka atta translates to maize flour/musukina
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This one is absolutely navaratri special recipe, which is very famous here in north India. On the day of ashtami (8th day of navaratri), they perform Kanjak Pujan or Kanya pooja and without fail they make brown chickpeas dry salad/Kala chana, semolina halwa/sheera/sajjige and Poori and distribute among young girls. And I learnt the recipe
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Though high in calories, peanuts are a good source of protein, fiber and healthy fats. Peanuts are nutrient rich nut/legume containing Potassium, phosphorous, copper, magnesium and vitamins B (B1, B3), E. We make usli/salad using raw peanuts. In Karnataka raw, juicy groundnuts are available from the month of November ie during Karthika masa/month. We make
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Horse gram or Kulthi (Hindi) or huruli kalu (Kannada) is a miracle pulse which is most rich in protein. It benefits our health as an anti oxidant, anti bacterial, anti fungal and anti hyperglycemic (un sprouted) forms. Very often I use this miracle pulse in cooking. There are recipe like horse gram/huruli kattina saaru &
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Spicy achari aloo subji/Pickled potatoes/Potatoes cooked with pickling spices, which can be prepared using either small sized whole potatoes or big potato cut into cubes, by putting achar/Pickle masala powder, in place of regular masala/spice powder we normally use to make any subji. We can use Paneer in place of potato, to make achari paneer.
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One more addition to the category of legume salad/usli, using whole green gram/hesarukalu/sabut hara moong. Be it any kind of usli, we make them regularly very often. It is a very good accompaniment with tili saaru/rasam, so during summer it is made more and more. So below is the recipe in my way for very
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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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This is one of my favorite subji to have with any/all kinds of roti/rotti but like to have it mostly along with whole wheat flour Phulka. For me, both together makes an awesome combination. Though prepared this subji many a times before, could never take the stepwise pics, that’s why could not post it here
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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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By saying quick or instant what I meant is – we can skip/save the soaking time of lentil. Yes ! And another specialty about this recipe is I have used cabbage along with french beans and carrot in it . I have not seen anyone in my close circle making matwadi palya by using cabbage,
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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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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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Extremely delicious, fiber rich, includes high protein, healthy salad/Usli using split bengal gram/Kadalebele, which is made during festivals, that too specially during navaratri/dasara/bombehabba. My mom used make it on Sunday evenings as tea time snack or on other days as an after school snack. This can also be prepared as an accompaniment with tili saaru/Plain
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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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Raw papaya contains amazing nutritional benefits. Raw papaya is packed with vitamins, enzymes and phytonutrients and is also a rich source of magnesium, potassium, vitamins A, C, E and B. Papaya in its raw form contains a lot more active enzymes than the ripe version of the fruit. The most potent enzymes it contains is papain
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Just recently I had posted/shared ridge gourd/heerekayi steamed dumplings recipe which I innovated. So when I made it repeatedly I also thought of transforming those steamed dumplings into a palya/subji which becomes our own Karnataka special – matawadi palya ! and I had also mentioned about this idea of mine in the   ridge gourd/heerekayi steamed dumplings  post.
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A tasty, easy vegetable palya/subji/stir fry recipe from southern side ie … Namma Bengaluru, which is made on regular basis. Actually making this kind of subji using any single vegetable is a kind of regular dish in most of the south Indian households. It is one of the basic, less spicy recipe, which is very
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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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A Iron rich recipe, which is very much suitable of anemic patients and also a health beneficial dish for one and all. Trying to post as many recipes using beetroot, so that it will be useful for everyone. Below is the recipe of beetroot palya/subji paired with soaked & cooked chickpeas, in a simple basic
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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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One of my most favourite subji…aloo shimla mirch, which is a very easy and simple recipe. Potatoes are extremely popular in Northern India and have multipurpose usage. Actually Potato  is also a source of Vitamin C and provides useful amount of starch, niacin and thiamine. As usual everyone does it in many ways, but I
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Preparing any kind of dish with home made fresh Paneer is an absolute delight. Today I made Paneer and then prepared a simple curry using the same fresh Paneer, which goes well with Phulka, tandoori roti, Paratha etc. I could not take the process pic of Paneer this time as I was in a hurry
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Tapioca is the Root part of cassava plant. It is native to South America, but now cultivated and enjoyed around the globe. It is very high in Carbohydrates, it helps in healthy weight gain, increase in circulation and red blood cell count, Lower cholesterol, improve metabolic activities, protect heart health, prevent diabetes and still many
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I always wonder why this subji is called as Bhindi do pyaza ! I guess …In this recipe Onion is used in two ways…ie One is roasted & ground and the other is Only roasted…May be because of that it is called by this name. However I haven’t ever enquired it here with anybody… If
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Hing Aloo is a Rajasthani stir fried Potato subji, with regularly used masalas and the pungent taste of Hing ( asafoetida ). Perfect as a quick, easy & hassle free side dish for chapati, Phulka, Poori, Naan, roti etc. First time I tasted this dish in a restaurant ( Veg Gulati ) in Delhi. We
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Paneer bhurji or crumbled Paneer, made using freshly home made Paneer. Here the Hindi word ‘bhurji’ translates to crumbled. So as the name itself depicts, crumbled Paneer is used in this recipe along with couple of other regular vegetables and spice powders. As I have mentioned earlier also many a times, I learnt all the
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Do not forget to check at the end of this recipe for an awesome, interesting twist which I recently made in this Matawadi Palya There are again different variations in making this dish, some use bengal gram and some pigeon pea and some people use both. I always make it using only Pigeon Pea. We
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We all know the health benefits of Chickpeas, I’m not going into its details today rather directly going to write the recipe This can be made with many variations, but the basic cooking procedure remains the same. Now I’m going to post three variations of it ie 1 usli made using only chickpeas, 2 chickpeas
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I usually prepare Kootu (curry), Sihi tovve(dal), huli tovve (sambar), raita and Palya (subji) using Red/Green Pumpkin or Kaddu. And I always use small round red/green pumpkin while making Palya/subji. Here I’m going to share the recipe of the same with you all. Ingredients : measuring cup used – 250 ml For tempering : PROCEDURE :

This is one of my favourite vegetable stir fry. A simple, quick & crunchy palya which has the goodness of varieties of vegetables. The only spice used in this is red chilli powder. This goes well with almost everything as in Poori, Phulka, roti, akki (rice) rotti, rasam rice, curd rice etc. It has all
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One more summer special dish to have with rice ie…. Karnataka’s own, age old recipe ‘bassaru’, using toor dal/pigeon pea and amaranth leaves/dantina soppu. We cook both lentil & chopped greens together by adding enough water and once cooked, pass it through the strainer, and this process is called ‘basiyuvudu’ (to strain) in Kannada. Later we
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A very simple, easy. quick stir fry, sauteed in a very basic tempering , using cabbage and Peas. The Kannada word Palya translates to sookha subji/stir fry. This is absolutely easy very much suitable for beginners/learners, bachelors, students & all. Actually this is prepared as an accompaniment with saaru(rasam) or huli(sambar) to serve in the
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Aloo – Angoor subji… the name attracted me. I learnt this recipe from Chef. Sanjeev Kapoor’s post made some changes and tried it. The procedure and the ingredients are very much like south India’s subji recipes. If we ( people of south India ) use the ground paste of Mustard seeds, fresh coconut and green
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A convenient way of eating fruits in winter. Otherwise we don’t feel like eating cold fruits in this chill weather. And this fruit is available in winter season only. So tried this recipe , followed Mrs. Nita Mehta’s book , making some changes to adapt it to our taste.  It’s a good combination, we all
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Green chickpeas are young Garbanzo harvested at their peak of freshness and are nutrition packed. They are high in protein and fiber and have low Glycemic index and contains antioxidant vitamins A and C. Green chickpeas are an all natural source of protein and a good source of Iron, Calcium and other minerals for healthy
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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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Beetroot provide many health benefits. Eating beetroot help lower & increase blood flow, anemia, indigestion, constipation and many many more health benefits. Beetroot greens strengthens our immune system. Also said that beetroot juice can improve athletic performance. Beetroot contains a lot of Iron and Iron helps in the formation of hemagglutinin , the part of
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Its tangy and children would finish it within no time. It can be served with lunch or as evening snack. Healthy ,nutritious and tasty dish to eat at anytime. Ingredients : For tempering : Other ingredients : PROCEDURE :

Sweet potatoes are an excellent source of vitamin A ,in the form of beta-carotene. They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B 1, vitamin B 2, and phosphorus. Though sweet potatoes have got more
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