This is the very basic kind of Pulao recipe which I’m making since almost 29 years and the noticeable part is I’m making it in these particular method only since all these years. I haven’t even done a small change and can never even think of doing so Here are the two methods – So
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Few days back, came across someone’s recipe which looked like a make over to our own Karnataka’s age old, traditional, authentic rice dish called Puliyogare (tamarind rice) by adding a vegetable to it. So even I felt like trying it out right away and made this Vegetable Puliyogare by adding brinjal and surprisingly it tastes
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I was thinking of making this Paratha since long time, but we don’t get avarekayi in Gurgaon, rather here nobody knows about this fresh beans, which is a specialty vegetable during winter in Namma Karnataka/Namma Bengaluru Somehow this time I could get the avarekayi from Bengaluru, so made these Parathas today and trust me it
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Just another healthy accompaniment to go with all kinds of flat breads, dosa, rice etc. I always feel proud that I’m feeding healthy stuffs to my family and that could truly happen by God’s grace. One of the very easy and tasty chutney recipe, which can be ready in few minutes by putting together some
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It just strike my mind and came into existence with immediate effect !! haha . Yes this is my own created recipe. Very healthy, very easy and its just a healthy twist to our traditional, authentic akki rotti/rice flour rotti You can go through a quick video and below I have given the ingredients list
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One of the versatile, healthiest, flavourful green leafy vegetables, the fenugreek leaves are widely used across the globe in multiple cuisines in the form of a spice as well Well I learnt this particular method of making paratha here in Gurgaon from a friend, Meetu Sahajwallah couple of years back. I’m being told that this
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ಕಳಿತ ಬಾಳೆಹಣ್ಣಿನ ಪದರು ಪರಾಠ Do you have ripen bananas no no…. over ripen bananas ? if yes, then you should definitely try this recipe. This is a kind of two in one Paratha. Just by adding some amount of jaggery along with the below given ingredients, this Paratha can be converted into Banana Sweet Paratha
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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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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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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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We tasted this yellow lentil Paratha, for the first time, at our place when Mr. Jalan, a very good friend of Suresh, sent it along with ripened guava subji. Their cook made this paratha at their place I believe. This paratha is one of a traditional Indian flat bread which is popular and originated from
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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 India to use fruits in hot
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Dahi tadka is a lip smacking side dish made to go with rice or all kinds of Indian flat bread. Very simple, tempered curd/yogurt recipe which can be made when you are in a hurry or running out of time or when you have lot of left over curd at home or even when you
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Amla chutney powder | ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಚಟ್ನಿ ಪುಡಿ I am really very glad to have created this chutney powder recipe, which is prepared using amla or Indian gooseberry. Its not like nobody does this chutney powder, but I have created this in my own way to suit our requirements and also different people prepare this
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Bitter gourd – the key ingredient in today’s dish. Yes making paratha using a bitter vegetable, of which there are not too many appreciators Trust me, its going to be a finger licking experience for you. So definitely go ahead and make this Paratha without delay. I like bitter gourd, rather we like bitter gourd
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We tasted this tarakari anna recently in a south Indian restaurant called Naivedyam (Vipul Square). I and Mukund (my second Son) got attracted by this dish’s name ‘Tarakari anna’, which translates to ‘vegetable rice’ and we wanted to try and know about its taste. We definitely liked this simple recipe … no doubt. By smelling
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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 in fact. Confused ? lol… wait will explain
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This one is my most favourite rice preparation. I’m ready to relish this favourite rice dish any day any time and if needed all the three time of the day !! sounds crazy… isn’t it !! I’m preparing this dish in this same procedure since many years, say for around twenty six (26) years and
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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 medicinal plant used widely in Indian medicine. It is also known by couple of other names like
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As I had mentioned in my earlier post, today I’m here with my own creation ie…. Steamed jowar flour stuffed Paratha/Jolada hittina holige. Normally rather originally steamed rice flour is stuffed inside the wheat flour, rolled and cooked into chapatis/Polis. Even I did it in this method all these years. But once it strike my
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One of the very old and traditional food, which I have grown up eating. I and my paternal grand mother are the biggest fans of this dish. This is one of our most favourite dish – hittina holige paired along with maavina seekarane/mango ras/aam ras and badanekayi Palya/brinjal curry. This is mostly made in my
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A unique, new kind of rotti/thalipeeth recipe which Instantly came into my mind and eventually came into existence. We, the people of Karnataka make ambode/fritters using split bengal gram. So obviously the ambode is a deep fried snack. But One day, I wanted to make ambode but was not willing to deep fry it. Thought,
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Delhi street food, delish moonglet !! yes … moonglet recipe which is famous across Delhi, which I’m sure you are going to make time and again from now onwards. You read it right … today I’m here to share the recipe of how to make yummy moonglet easily at home. Basically moonglet is made using
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This is just a thought transformed into a breakfast dish !! Yes protein rich, diabetic friendly breakfast recipe which also has got fermented goodness in it !! Yes, last evening, when I was planning for today’s breakfast, thinking something in my mind, went to the kitchen and soaked the split bengal gram and split black
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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 dried is called as
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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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Feeling very glad to have come up with this healthy, tasty, tummy friendly recipe, which is going to get it’s place in my ‘regularly done’ dishes list. I must say ….a breakfast dish with a unique flavour & taste…. Recently had left with plenty of coriander leaves and I was thinking of all the possibilities
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Ha ha … I mean dosa/dosay which is prepared using Idly rava/Idly rave/idly tari instead of rice …. We regularly prepare dosa/dosay using different types of rice by adding only split black gram to it or using combinations of lentils etc …. Isn’t it ? But today two things happened without any prior plan …!!
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Wishing You All a very happy UGADI Puran Poli or Holige as we call this in Kannada is a pleasing sweet dish. Though I have made this delicious sweet numerous number of times and every time thought of taking the pics and shooting the video but couldn’t/didn’t do so !! But I’m glad that …
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I always try to include more and more split green gram flour in our diet. The regular one is majjige paldya/kadhi in which I replace gram flour with split green gram flour very often. Likewise recently when I was planning to make rotti using semolina/sooji/rave along with grated potato, also by adding small amount of
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Maha Shivaratri wishes to All On this auspicious day made this Payasa/kheer/salad using sago/sabbakki/sabudana along with fresh fruits. This Payasa/kheer/salad also has the goodness of rock dates palm sugar and the melon seeds. This Payasa/kheer is made without using ghee and other kinds of nuts and fruits – that’s the specialty about this Payasa/kheer. Ingredients
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Okay….. now Sajjige is a kannada word which translates to sheera/sooji ka halwa/semolina Pudding. Either sugar or jaggery is used as a sweetener here. The jaggery one is called as bellada sajjige. As I have mentioned above it is light in color or has no color but it is in it’s original color when you
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The studies says that the pungent bitter root – turmeric has an amazing health benefits for our body and brain. Of late I have started using raw turmeric in my daily food preparations by replacing the turmeric powder. Though I have never used any branded turmeric powder for food preparation, it always has been natural/original/organic
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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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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 rice
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As I have explained in my earlier post raw mango Puliyogare ,  this is the signature dish of a particular community in namma Bengaluru called Iyengars community. The classic Puliyogare is spicy yet tangy and it always tastes better a few hours after it is being mixed with the cooked rice. Though tamarind is the main
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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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This is my 18th kind of chutney recipe. Made chutney using the Kashmir’s significant nut – walnut. More often I use more walnuts wherever and whenever I feel like it fits into that particular recipe, considering its innumerable health benefits. This time I tried making chutney, which can be used as a dip or a
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Over ripened bananas were lying since two three days in the fruit basket and I was thinking of preparing regular banana Poori or banana coconut idly , but suddenly it did strike my mind that why don’t I try something new using banana along with jowar/sorghum flour and in the process, I also added whole
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KHALI DOSAY can also be made using this batter. You can just check below at end of this post. During my recent visit to Bangalore, I learnt from a waiter in the restaurant, about the difference between Plain Dosay and Khali dosay, (as both these kinds are very famous among bengaluru people) So as per
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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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My first attempt at making melt in mouth sweet potato or sihi genasina holige. It was in my to do list since long time, but this time for Sankranti festival I made it. It turned out to be thin, crispy, delicious, yummy and melt in mouth dish…..wah ! Other holige recipes on my blog are dates/Kharjura
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The word ‘menthya’ translates to ‘fenugreek seeds’, ‘sihi’ translates to ‘sweet’ and ‘huggi’ translates to ‘Khichdi’ in Kannada. This is a special dish prepared compulsorily for new mothers, during 2nd & 3rd postpartum month ie after the delivery of the baby, in some of the communities, to improve their overall health, blood, strength and for
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To begin with let me translate the above mentioned Kannada words to English.  The word ‘akki’ translate to ‘rice/chawal’, ‘rotti’ translate to ‘roti’, and the main word here is ‘Banale’ which translate to ‘Wok/kadahi’. So basically, rice flour roti which is made directly in kadahi/Wok. Otherwise we make akki rotti on a sheet of butter
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Carrot/gajar halwa……with the minimum usage of ghee in it and also with the goodness of jaggery & almonds. It hardly takes any time to prepare this delicious sweet, which is also a winter special here in north India. We get plenty of red carrots/winter carrots now in Gurgaon. We can pair this sweet along with
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This is, one more type of rice idly, which is slightly different from the regular one, using only three ingredients ie… akki tari (raw rice rava), black gram lentil/urad dal and beaten rice. This particular Idly turns out to be soft and light. This recipe takes less soaking time when compared to, making idly using
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ಚಿತ್ರಾನ್ನದ ಪುಡಿ | ಗೊಜ್ಜಿನ ಚಿತ್ರಾನ್ನದ ಪುಡಿ Chitrannada Pudi, the word ‘chitranna’ translates to the tempered spicy rice dish which we prepare using home made masala powder called chitrannada pudi…..my mom’s one more signature rice dish, prepared by using this particular powder. No vegetables are used in this recipe. It almost tastes like the south Indian
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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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Special chutney pudi especially for sprinkling on masala dosa I made this spice powder or chutney pudi specially to apply on Open butter pudi masale/masala dosay/dosa. The combination of ingredients is my own guess work, I mean I have added those ingredients and their quantity which I felt will be alright for this particular type
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Curd chapati/Phulka or dahi chapati/Phulka is a Kind of Indian flat bread made using curd while kneading the dough. Only curd is used with whole wheat flour and no water is used while making the dough. The tenderness of each bite makes your meal more delicious. I have added flax seeds powder, cumin seeds in
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Wow!!!!! Today I’m here to share the recipe of one of our most favourite, a malenadu (shimoga – Shikaripura) special dish called as “Kaayganji” (fresh coconut + rice bath), which is necessarily made on the day of dwadashi parane (a very next day of Ekadashi) This is one of the summer season special dish, so
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Kharabath is the most popular breakfast dish in Karnataka. Kharabath is nothing but making Upma by adding a special kind of masala powder and that’s how it tastes different from regular plain Upma. Actually in hotels in Karnataka it is served as ‘Chow Chow bath’ along with a scoop of Kesari bath and fresh coconut
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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 recipe is really  awesome.  Satvik chole masala is most popular in
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We get very fresh fenugreek leaves here now in winter. Anything made using fenugreek leaves tastes awesome and we all at home like this wonderful leafy vegetable very much. More and more dishes are prepared throughout the winter and we enjoy each and every dish. I make fenugreek leaves paratha in three to four ways….
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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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Vermicelli hyacinth beans idly| shavige avarekalu idly (Yet again moderated this recipe with a new and rare twist. You can check the updated version below (just after the procedure Pics) at the end of this page) Vermicelli is a commonly available ingredient, used in various cuisines across India. It is easily available in both raw
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Fermented batter Kanchipuram rave idly (below at the end) This is not the instant version. Many years ago I tried this recipe of making idly with fermented batter using split black gram & Semolina/Rava and split black gram & Broken wheat/Dalia. Since then it has become a regular breakfast dish at my Place. Since then I
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As the name itself says the main ingredients in this dish are Potato & Rice. In the same procedure you can prepare this rice with French beans , Cluster beans, cabbage, Capsicum, Brinjal etc individually OR by using more than one vegetable or mixed vegetable. This is one of the best one pot meal which
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This Low Profile humble legume called as Horse gram in English because of its use as a staple food for horses and cattle. This is called as Kulthi in Hindi and Huruli Kalu in Kannada. This has an exceptional nutrition profile. Horse gram is the most protein rich lentil found on the Planet. This is
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Karibevu soppina chutney pudi (ಬಾಣಂತಿಯರಿಗೆ) Packed with Carbohydrates, fiber, Calcium, Phosphorous, iron and Vitamins like C, A, B, E, Curry leaves are a wonder leaves with lot of health benefits. This particular recipe of curry leaves chutney powder is specially made for new mothers to consume during their Post partum period It is good for
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Curry leaves known as kadi patta in Hindi & karibevina soppu in Kannada is Packed with Vitamins like C, A, B, E…. Irons, Calcium, Fiber, Carbohydrates, Phosphorous, helps your heart function better. It is also good for skin & hair. As a South Indian, by default I use curry leaves everyday. It also gives nice
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Feeling really very happy to post my another innovated recipe ie “Carrot Kesari”. Whenever I prepare Carrot Juice, I use that strained pulp to make carrot saaru (rasam) or use along with any Huli (sambar). But this time I thought of using it in a different way and I got a naturally colourful, yummy dish
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A very healthy combination of bottle gourd and flours rotti. Two different kinds of flours being used to make this healthy flat bread. I prefer to keep the rotti little thick that too particularly with wheat flour. These can be eaten for breakfast or lunch or dinner. So these are a anytime dishes which are
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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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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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A very healthy chutney with a very few ingredients. No need to say we get lot of health benefits by consuming curry leaves regularly but in moderation. Same is mentioned in Ayurveda as well. We use curry leaves in almost all spicy and salt preparations. Curry leaves chutney is a regular accompaniment , not only
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Recently I tasted two new dishes in two different restaurants, one is dosay/dosa in Sagar Ratna restaurant, Gurgaon & another one is masala rice (Crushed corn masala rice) in Hotel Saravana Bhavan, Delhi. I’m going to share both the recipes here on my blog. The name of the dosay/dosa in the menu card was “Kakatiya
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Pulao is one of the most common rice preparation that is often made at home. I don’t think anyone has used raw Jackfruit while making Pulao, It just strike my mind and thought why don’t I try making it … and it was a huge hit. Believe me Jackfruit tastes awesome as it absorbs all
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Very much comforting & healthy breakfast idea during summers. This dish is one of our favourite. This can be made without onions as well, but we like it with onion. Its making procedure is little lengthy….. but after all who doesn’t want that satisfaction of eating & serving a healthy breakfast ever. It tastes better
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One more summer cooler in a healthy way. Very easy to prepare and can be served during anytime of the day or after breakfast. During summer I always prepare this milk using slightly chilled milk…. so never use ice cubes. Where as in winters we can use warm milk , suitable for the weather. This
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Here in North India, that is in Delhi, Gurgaon, People make chana Poha by adding either Kala chana(brown chickpeas) or Kabuli chana(white chickpeas) along with poha/rice flakes and few regular spices. So taking clue from them, I got this new idea of preparing chickpeas rice flakes in both sweet and spicy versions. Actually I/we, the
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This can be made plain or by adding vegetables such as cucumber, carrot, onion etc using either white beaten rice or red beaten rice or both in equal quantity. It can be done in two ways… One is by soaking the beaten rice and the other by grinding it into powder. It comes out well
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As the name itself depicts its a kind of preparation with ripen mangoes, which is available in plenty in this season. It is generally eaten with Hittina holige (rice flour stuffed wheat flour paratha) Chapati or Poori, but at my place we eat it with rice rotti, beaten rice rotti and sometimes with ragi rotti
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Long back I got to know about this recipe from my friend and I was astonished to see chutney using only Almonds…..  but I tried it with using small quantity of fresh coconut also. It tastes more or less like coconut chutney and can be used as the accompaniment with almost everything. Can be made
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We make rotti using rice flour and cucumber (southekayi akki rotti) generally. But I wanted to make stuffed wheat flour paratha using cucumber. So tried making this paratha which suits the hot weather as well and it turned out to be so yummy. As cucumber has got lot of water content in it, you need
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This is one of the staple food in Karnataka. this is a quick, easy and healthy recipe too to prepare on any time of any day. This can be made directly on tawa or can be spread on the parchment pater or butter sheet with the help of oil or can also be made on
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A healthy breakfast with the goodness of both broccoli and fenugreek leaves. Even I didn’t know that this is going to be so tasty before I tried. As far as I know, anything and everything prepared with broccoli turns out yummy. Earlier I had made this flat bread by putting cauliflower along with potato and
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This is one more refreshing and cooling kind of raita, during summer. If you are bored of eating tomato in salad , then you can go for THIS tomato raita. Tomato raita can also be eaten along with roti, rice and can be served as accompaniment with Huli (sambar), saaru (rasam), spicy rice preparations like
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This is one of the winter special vegetable/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. Something is better than nothing…so we make use of that only. This is a very famous curry there
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Ragi / finger millet is widely used in South India. Ragi is rich in absorb-able calcium, Iron and fiber. Ragi is used in many ways ie… Ragi rotti, Ragi dosay, Ragi ladoo, Ragi porridge, Ragi malt and most popular is ” Ragi balls (mudde)”. We can make this rotti by adding one vegetable or mixed
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I’m here again with an instant Utthappa recipe which doesn’t need any fermentation process. And it is definitely appropriate to prepare during winter due to this reason. Even though it is an instant recipe, no compromise in taste, color etc. Till now I used to make vermicelli/semiya/shavige idly and also have posted the recipe of the
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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, cooked together until soft and tempered with some spices and herbs. This is the authentic method of making Huggi – gojju. This is a regular dish
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PEANUTS SWEET FLATBREAD | One more way of adding protein to your diet by making a dish using groundnut in the cold season or during winter when fresh groundnuts are available in plenty or also on any day, any time for that matter using the dried ones as well This is a super easy and
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ಬೆಲ್ಲದ ಕ್ಯಾರೆಟ್ಟಿನ ಹೋಳಿಗೆ sweetened with jaggery | This is something which I tried with left over carrot halwa. I never thought it would serve a day’s breakfast programme !! but it did so happy me ! So gladly sharing it with you all. First I thought of making paratha, while in the process it strike
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The name itself says that, mainly I have used Broccoli and fenugreek leaves (methi leaves) in this recipe. But it also includes one more healthy twist and that is chopped methi/fenugreek leaves is combined with the flour as well while kneading the dough. This is a nutritious, tasty and very filling food and can be
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One of the south Indian style, easy and quick to make, a kind of instant dosay/dosa recipe. Traditionally this preparation calls for more amount of rice, but however here I have replaced rice with semolina/sooji or rave as we call it in our Kannada language No change in taste by avoiding rice, it is equally
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Masale dosay/masala dosa is a popular south Indian food that serves as a wholesome answer to the hungry palate. This is one of the old recipe’s of my mom which I’m following since years. The dosay/dosa comes out crispy and it melts in your mouth. It is always served with Potato onion Palya (subji) ,
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One of the awesome, very tasty paratha I have eaten till now. We like to have this paratha paired with any kind of simple subji or homemade Pickle along with a glass of buttermilk. But this paratha can be consumed without any kind of accompaniment as such or also along with some regular, simple fruit
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Plain dosay/dosay is the very basic kind of making dosay/dosa among all other varieties of dosay/dosay. Being the staple food of Southern parts of India , dosay/dosay is a healthy and filling dish which contains proteins & carbohydrates, which is very essential/necessary for every individual in the morning. This is a very easy recipe if
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Palak/ Spinach is one of the wonderful green leafy vegetables which contains Iron and many other nutrients, recognised for its wholesome nutritional, anti-oxidants and anti cancer composition. It has many health promotional and disease prevention properties. Spinach leaves are an excellent source of Vitamin K. Maize also known as corn is a cereal grain, also
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ಖರ್ಜೂರದ ಹೋಳಿಗೆ One of the yummy sweet dish containing Iron……! Iron is an important nutrient for our body and for our health. Iron carries oxygen around the body. If Iron stores are low then our body is prone to more frequent infections. So getting the right amount of iron and other nutrients from food is
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You can have a look at a wonderful moderation recently done to this recipe, below at the end of this recipe One of the easiest Paratha stuffed with one more kind of vegetable, ie… raw/green banana/Kachha Kela/balekayi. Yes, raw banana is called as Balekayi in Kannada, of which bale translates to banana and kayi translates
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It is definitely always pleasure to make and eat chutney prepared using vegetable and vegetable peel. We – the south Indians make chutney using the peel of many kind of vegetables Apart from containing vitamin A, carrot has health benefits including beautiful skin, anti ageing and cancer prevention. Carrot chutney can be served with chapati/roti,
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Set dosay – It is called so because in south Indian restaurants it is served in the set of three dosay’s. It is a thick yet soft, spongy, fluffy dosay/dosa, prepared using almost the same ingredients in different proportions than other types of dosay/dosa. Generally this is eaten with  sagu….. mixed vegetable sagu , Green sagu , sagu kofta curry  a
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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 into that Palak Peas gravy/sagu ! So immediately I
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A very healthy, easy, protein-rich and winter special dosa / dosay Yes….we can say so, because it doesn’t need fermenting but it only needs soaking. And during winters, that too here in Gurgaon, located in north India, what other option do you need ! right ? Soak for 4 to 6 hours or overnight, grind
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