Bitter gourd/Karela is one of my most favourite vegetable. I can eat anything made using bitter gourd at any time. Bitter gourd chutney is one such recipe which I make since so many years. But since couple of years I’m also making bitter gourd chutney by adding a good amount of rather equal amount of
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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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ಬನ್ ದೋಸೆ | Bun dosa/y is one of the popular, soft, thick kind of dosa/y familiar with the people of Tamilnadu and Kerala. it gets the texture, size and look as same as baked bun, may be that’s why this is famous as bun dosa/y. Unlike the other dosa/y varieties, this one doesn’t contain any
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ಅಜವೈನ್ ಎಲೆ ಚಟ್ನಿ | ದೊಡ್ಡಪತ್ರೆ ಸೊಪ್ಪಿನ ಚಟ್ನಿ | Very often I would like to make use of these herbal leaves in some way or the other to get all the health benefits of it. off late it happens like I add these leaves while grinding the masala for making mixed vegetable Sagu as well and
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aromatic leaves with medicinal value – ಅಜವೈನ್ ಎಲೆ ಚಟ್ನಿ | ದೊಡ್ಡಪತ್ರೆ ಸೊಪ್ಪಿನ ಚಟ್ನಿ ವಿಡಿಯೋ | A leaf with pungent aroma doddapatre or karpooravalli or sambaru balli call it by any name, which is widely used in southern parts of India, mainly Karnataka. It’s binomial name is Plectra thus amboinicus. Common names in English includes Indian
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ಎಳ್ಳಿನ ಚಟ್ನಿ | A winter special chutney recipe which goes well with almost everything like chapati, poori, phulka, paratha, but tastes best with akki rotti (rice flour roti) and also hot steaming rice ! I make it compulsorily during Shankranthi/Sankranti festival to go with sesame seeds/til/yellina akki rotti (rice flour roti). It is very simple
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ಟೊಮೇಟೊ ಚಟ್ನಿ | ಹಣ್ಣು ಟೊಮೇಟೊ ಚಟ್ನಿ | I learnt this chutney recipe from my mother in law, almost 22 years back ! since then I make this chutney regularly, but never posted on my blog. Actually my mother used to hate tomatoes, so she never used to make any dish using tomato. But I love
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ಪೈನಾಪಲ್ ಚಟ್ನಿ | ಅನಾನಸ್ ಚಟ್ನಿ | Yet another recipe which uses Pineapple ! mouth watering pineapple chutney, which is an excellent addition to many other kinds of chutney recipes on my blog. I can say … I created it on my own, using ingredients & spices, which I felt suitable to go with the taste
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ಕಾಯಿ ಚಟ್ನಿ | ಹಸಿ ತೆಂಗಿನಕಾಯಿ ಚಟ್ನಿ | Yes you read it right… It is an authentic ( Karnataka )method of making chutney using fresh coconut. Here the word ‘ kaayi ‘ translate to fresh coconut. Basically we use coconut chutney in two ways, ie…as an accompaniment with dosay/rotti coconut/kaayi chutney and one more is used as the
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ಮಾವಿನ ಕಾಯಿ ಚಟ್ನಿ | Just made this easy, simple, tongue tickling raw mango chutney. This is made with few simple ingredients like roasted fenugreek seeds, green chilli and salt and tempered with mustard seeds and hing. This raw mango chutney is very quick to make and we can have it along with steaming hot rice
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Yet another simple, healthy version of Amla chutney, which I found in one of my old book. The best part I liked about this chutney is… using curd chilli (baalakada menasinakayi), it gives this chutney a unique taste. Be careful while using curd, because already Amla has got sourness and if we add sour curd
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ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಚಟ್ನಿ Somehow… today I was not willing to make coconut chutney as an accompaniment with dosay/dosa. Then I decided to make bengal gram/chana dal chutney but then also I wasn’t very willing to do it even, while I was thinking… I had methi in front of me….. suddenly I thought like ..let me
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ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪಿನ ಚಟ್ನಿ Yet another chutney recipe made in the combination of Coriander leaves plus Indian gooseberry. This one is also full of healthy ingredients and tastes yum yum. In this particular type of chutney, no need to roast anything, just gather everything and grind… that’s it.  In this way we could see
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ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಪರಾಠಾ | 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
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ಸೀಬೇಕಾಯಿ ಚಟ್ನಿ | ಚೇಪೇಕಾಯಿ ಚಟ್ನಿ | Now its the season of Guava/amrood/seebekayi… Plenty are available in the market. So thought of sharing the recipe of guava chutney with you all. This is a mildly sweet more spicy chutney which one would like to eat as such. I make this chutney as an accompaniment to go
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ಕಾಯಿ ಚಟ್ನಿ …ಇಡ್ಲಿ ದೋಸೆ ಗೆ | This is the fresh coconut chutney prepared to use as an accompaniment with dosa, Idly, rotti (rice), Wada etc. both at homes as well as restaurants, hotels, Darshini etc There is another version of kayi chutney which we make again as an accompaniment only, but is eaten mixed with
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