ಅವಲಕ್ಕಿ ಸಿಹಿ ಪೊಂಗಲ್ | ಅವಲಕ್ಕಿ ಪೊಂಗಲ್ | One more kind of sweet Pongal recipe but, this time made using beaten rice or rice flakes or Poha or avalakki. The procedure and the other ingredients used are the same as rice-lentil Pongal.  Adding a small portion of C M C C powder ie… C – cloves,
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Rice and fenugreek bath sweetened with jaggery | ಮೊಳಕೆ ಮೆಂತ್ಯ ಕಾಳಿನ ಸಿಹಿ ಹುಗ್ಗಿ | The word ‘menthya’ translates to ‘fenugreek seeds’, ‘sihi’ translates to ‘sweet’ and ‘huggi’ translates to ‘Khichdi’ in Kannada. Menthyada sihi huggi is a special dish prepared compulsorily for new mothers, during 2nd & 3rd postpartum month ie after the delivery of
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ರವೆ ಪೊಂಗಲ್ | ರವೆ ಖಾರ ಪೊಂಗಲ್ | Khara Pongal or Rave huggi or Sooji ki khichdi is yet another savoury special breakfast idea, from southern parts of India, made by using split green gram or moong dal or hesarubele and semolina or rava or rave Mildly spicy, suitable for winter, healthy, yummy flavorful dish served
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ಸಿಹಿ ಪೊಂಗಲ್ | ಸಂಕ್ರಾಂತಿ ಸಿಹಿ ಪೊಂಗಲ್ | Sweet Pongal is the best sweet relished during the harvest festival…Shankranthi, one of the best winter special jaggery infused sweet dish as well, though made through out the year for breakfast or lunch. There are many variations in making Pongal though everybody use the same set of ingredients,
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ಹಿತಕವರೆ ಬೇಳೆ ಸಿಹಿ ಹುಗ್ಗಿ | ಹಿತ್ಕ್ವರೆ ಬೇಳೆ ಸಿಹಿ ಹುಗ್ಗಿ | A winter special sweet dish, with the goodness of pressed field beans, jaggery, ghee etc which are kind of healthy, essential stuffs during winter.  This is a very easy to make and yummy dish from our own Karnataka. During winter we get hyacinth beans/field beans/avarekayi
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ಕೇಸರಿಬಾತ್ | ಅನ್ನದ ಕೇಸರಿಬಾತ್ | My Mom’s most favorite sweet dish, rice Kesaribath and now it is my eldest son’s favorite too. It is very easy to prepare with few handy ingredients. This can be prepared with any kind of rice like sona masoori or ponni or jeera etc but becomes aromatic if prepared with
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ಹುಗ್ಗಿ ಗೊಜ್ಜು | ಧನುರ್ಮಾಸದ ಹುಗ್ಗಿ ಗೊಜ್ಜು | Huggi – Gojju, the pair made in heaven to relish during chili weather. Huggi is a savoury dish prepared using the combination of rice and yellow lentil/split green gram/hesaru bele, cooked together until soft and tempered with some spices and herbs. This is the authentic method of making
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