Handvo is basically a traditional Gujarati snack, which includes all the goodness in the form of vegetables and spices, grains and legumes, lentils and semolina etc etc. However you can find one more variation of this handvo recipe, which I have posted here on my blog by clicking on this link Gujarati Handvo and there
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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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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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This is one of the famous, delicious and tasty dish made using fresh sweet corn kernels from Gujarat. Only the tender, juicy/milky fresh corn makes the delectable chevdo, which is also known as makai ni Khichri. Long back, while surfing on the net, I found this recipe. I checked through many recipes and found out
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One of the traditional festival delicacy from the state of Karnataka. The Kannada word ‘Kadubu’ translates to Gujiya (as called in Hindi). Different types of Kadubu are made for different festivals. Today I’m going to post the recipe of Karigadubu/Karida Kadubu (deep fried gujiya) being stuffed with fresh coconut jaggery mixture, which is definitely made
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The very famous street food and a healthy snack from Karnataka, which can be easily made at home is mandakki churmuri/Puffed rice snack. Yes, here the Kannada word ‘mandakki’ translates to ‘Puffed rice’. The other name for it in Kannada is ‘Puri‘ I think almost all the households in Karnataka, across the state, makes this
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This is a two in one recipe. Yes … we can make idly and dhokla by using this batter with an addition of just couple of more ingredients. Both are steamed and both are a healthy choice. Yeah …. very recently twice I tried making dhokla also using the dosa batter and idly batter. Both
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This particular type of Gulpavate is a traditional sweet from my native place malenadu made in powdered form, by using whole wheat flour, jaggery, dry coconut and some nuts and obviously one of my most favourite dish/snack. It can be made in one more method as well by preparing jaggery syrup and in ladoo/unde form
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This recipe includes no grinding, no deep frying rather needs few drops of oil/ghee and made using whole wheat flour and small amount of rice flour & Lentil and Jaggery. Overall a yummy and healthy sweet dish to make on any occasion of casually on normal days as well. I definitely want to pair 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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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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Today I’m here to share the recipe of almost every Bangalorean’s one of the favorite tea/coffee time snack and every Iyengar bakery special snack, bonda kadlebeeja made using Peanuts/moongphali/Kadalebeeja. The peanuts are deep fried by dipping them in bengal gram flour/besan + some regular spices mixture batter (fritters batter) and this is popularly known as
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Though making this snack at home since so many years, never thought of posting the recipe here on my blog. But I guess today is that day! Going to post the recipe of one of our (almost everyone’s) most favorite, namma Bengaluru bakery goody, yummy snack – masala bread toast. Trust me you can get
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Normally regular raw banana is used in this recipe, but today I have made this bajji/fritters using yelakki balekayi/elaichi banana (the word yelakki translates to cardamom/elaichi). Yelakki bananas are a different kind of bananas available in Bengaluru and many other places in south India, which are very small in size, tastes entirely different and very
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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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One of the oldest deep fried snack gets a makeover and turns out to be a low calorie snack. Alugadde bonda/alu bonda/bombayi bonda …. but not at all deep fried. YES believe me I have made it in gunthpongalu/appe/Paddu pan using a drop of oil and it tasted as equally yummy as the deep fried
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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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Crispy, spicy thin flattened rice is a tea/coffee time snack and also it is made using very less oil and includes all the healthy stuff in it Suitable for people of any age group. I say it’s one of the Karnataka special snack, that too specially people from malenadu (my native place), coastal Karnataka and
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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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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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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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Normally on the regular basis everyone makes ambode, a savory dish using split bengal gram only most of the times, but we can also make ambode using dried split peas/batani bele/matar dal, this also tastes equally good. So for this upcoming Ugadi festival (kannada new year day) you can prepare this savory dish. The method
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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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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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Sharing yet another recipe from one of my old written recipe book. If I remember right I learnt this recipe when I was in college from a marwari (Rajasthan) friend. Since it is a deep fried one, I don’t make it very often, but I believe once in a while it is okay to eat
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Do you have over ripe bananas ? don’t worry you can use it in this way ! one more kids friendly and also suitable for all age recipe which uses all the healthy ingredients. Very quick and easy to make dish. Very recently I have posted Instant chocolate idly, which is also a kids friendly recipe.
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Bonda/bajji/fritters is a sliced vegetable stuffed deep fried snack made during any festival/functions etc. We can use ridge gourd, green chilli, potato, cucumber, onion, chow chow (seemebadanekayi) etc. I never use maida/Plain flour in this, instead I always use rice flour with the gram flour (my mom used to do so). It turns out crispy,
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Today I definitely wanted to make these dishes, so had made some pre preparations yesterday itself. All the dishes were superb tasty, turned out very yummy. I have posted the recipes of  individual dishes like  cornflakes mixture , haalu holige , rave gulab jamun , bisibelebath  and below are the links for the same, Please click on the link/Photo to read
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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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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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Rasam vade/waday/wada/vada is nothing but, deep fried, disc shaped fritters made in soaked black gram lentil and soaked in  a kind of thin lentil soup which consists of small amount of lentils, tomato, tamarind juice, jaggery and traditional spice powder mix called rasam powder/saaru pudi. It is an aromatic & yummy evening snack. So today I’m going
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This particular tiffin platter consists of Akki tari Idly (raw rice rava idly), black gram lentil/urad dal vada/waday, authentic coconut chutney, mango semolina sheera, urad dal fritters. Please click on the relevant pic to read the detailed recipe. The urad dal fritters – I had those big green chillies, which are not very spicy and
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Ambode is a deep fried lentil snack from our own state, Karnataka. The main ingredient used in this snack is split bengal gram/chana dal/Kadlebele. This is one of the most suitable festive savoury preparation, which is almost everyone’s first choice I can say Normally ambode can be called as a definite pair along with Holige/Puran
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Nippattu is a crispy, spicy and delicious rice crackers Particularly from Bengaluru & Mysuru region. It is a signature dish of people of a particular community called shetty community (Telugu speaking folks) in Bengaluru & Mysuru region, and I must say they are the experts in making this particular snack. In fact in Bengaluru/Mysuru nippattu
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As Gokulashtami/Janmashtami is around the corner I’m posting all the snacks which are necessarily made particularly on that day. Again muchhore is yet another savory snack made specially in the houses of brahmins in Bengaluru & Mysuru region. It is also a tea/coffee time snack and made on festivals like Gokulashtami/Janmashtami and of course Deepavali.
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Yet another spiral shaped, deep fried snack idea from southern parts of India. This one is also a traditional snack item made during Gokulashtami/Janmashtami, Ganesh chaturthi and Deepavali. Again it is also a great accompaniment with tea/coffee. Though this is called as chakkuli or chakli in Karnataka, but known with different names in different parts
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Thengolu is a deep fried, rice based snack from Karnataka (Bengaluru & Mysore region) necessarily made during Gokulashtami/Janmashtami and Deepavali. The main difference between this and chakkuli is, this contains comparatively more quantity of split black gram powder/uddina bele hittu than Chakkuli, again one more deep fried, rice based snack from Karnataka made on Gokulashtami.
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We prepare this steamed rice Sihi and khara (sweet and spicy) kadubu (dumplings) particularly on Nagara Panchami day. Actually it is very popular in Karnataka as sihi kadubu, uddina kadubu (spicy) and kadale kadubu (spicy). A very yummy & tasty dish which is steamed ie…. totally oil free/guilt free ! Sweet mixture ie… Pre-cooked fresh
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We prepare this steamed rice Sihi and khara (sweet and spicy) kadubu (dumplings) particularly on Nagara Panchami. Actually it is very popular in Karnataka as sihi kadubu, uddina kadubu (spicy) and kadale kadubu (spicy). A very yummy & tasty dish which is steamed ie…. totally oil free/guilt free ! Sweet mixture ie… fresh coconut &
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Sorghum flakes/Jowar poha/jolada avalakki is processed following  “the process standardized for flakes preparation using flakes machine”, which is one of the millet and has a very good taste and is rich in essential health nutrients. Particularly I’m using it since last 3 years, which I saw in one of the stores in Gandhi bazar (namma Bengaluru),
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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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Kodbale| Kodubale is a crunchy, spicy and one of the most popular snack from Karnataka. Almost everybody is a fan !! The main ingredient used is Rice flour along with ground spices and roasted gram. The most popular Sweet & spicy pair is Kodbale & Kobbari mithai (fresh coconut burfi), one can not just stop munching
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These steamed savory Kadubu are definitely a healthy alternate for the  sweet filled deep fried Kadubu/Gujiya which are often made for festivals and functions. This time instead of making deep fried kadubu/gujiya for Holi Hunnime, I tried this new version of salt & spicy steamed savory rice flour Kadubu/Gujiya. And also made twist in the
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Makara Shankranthi is a festival celebrated all across India, in different forms.  Shankranthi is a harvest festival which signifies the beginning of Spring. In Karnataka … on this occasion… for this day , it is mandatory to prepare a trail mix consisting of wholesome ingredients like…. sesame seeds, Jaggery, dry coconut, roasted gram and Peanuts….
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This is one of the must do savory snack of Karnataka, prepared during Deepavali/Diwali. So thought of sharing my way of making this festival special snack with you all. The basic ingredients used in this snack is Chickpea flour & Rice flour in equal proportion. My mother was an expert in making this snack. I
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This is one of the oldest and easiest snack made during Janmashtami, Diwali etc. As the name itself depicts this is made using Om kalu or Ajwain or Carom seeds. Mainly carom seeds gives the fragrance & taste and the recipe is also called by its name only. This is a famous tea/coffee time snack
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Avalakki nuchhinunde is yet another type of steamed dumplings, prepared by combining less quantity of lentil and comparatively more quantity of beaten rice/rice flakes. It tastes best if made spicy. This recipe is very much suitable for rainy season with a hot cup of coffee/Tea. A guilt free snack recipe… & can be made for
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Congress kadlekayi/spicy roasted peanut is a Coffee/Tea time snack. Roasted and de-skinned groundnut, tempered with spices & generous amount of Hing has different aroma and taste. This is an ever popular snack in Karnataka, that too specially in Bengaluru. Its an Iyengar Bakery special Item ! Though I don’t have any idea … why it
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Its an old recipe, which I found today by chance in one of my old books. I have made it before for many a times , this time I took the photos to upload it here. It came out very yummy, its easy , filling and healthy as well. More than anything else it’s an
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Madduru is a place near Mysore. This is a special dish from that place. This is a crispy, crunchy tea time snack we can say, but can also be relished at any time of the day.          Ingredients: measuring cup used – 250ml         PROCEDURE:

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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Mosaru vade/dahi vada is a popular snack from Karnataka. This is made using the soaked split black gram/urad dal/uddina bele by adding some regular herbs and spices. It is slightly different from the dahi bhalla of North India, as the dahi bhalla is mainly done using split green gram/moong dal/hesaru bele, but sometimes also done
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Its a famous South Indian breakfast. Urad dal wada is crispy, tasty & protein rich food. It is delightful with chutney, Rasam, Sambar. In Karnataka it is a special dish for fifteen days during Paksha masa. There are many varieties are there in this particular recipe like…. it is deep fried and then rinsed in
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Wow…it’s a tasty… baked snack ! so one can enjoy relishing it without worrying much.. It is an easy, quick, guilt free recipe. You can take any bread of your choice, but here I have used whole wheat bread. And brown bread, multi grain bread can also be used. I have put anaardana/Pomegranate powder to
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