ಮೊಸರು ಕರ್ರಿ | ದಹಿ ತಡ್ಕಾ | 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
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ರಾಗಿ ಕಢಿ | ಟೊಮೇಟೊ ಕಢಿ …ರಾಗಿ ಹಿಟ್ಟು ಉಪಯೋಗಿಸಿ | Wah !!!!! Pat on my back for getting this thought of making kadhi using ragi flour/millet flour/nachni flour – a nutritious dish/accompaniment to go with all kinds of flat bread and steaming hot rice ! Yes today when I was making preparations to make kadhi to
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ದಹಿವಾಲೆ ಆಲು | ಆಲೂಗಡ್ಡೆ ಮೊಸರು ಕರ್ರಿ | Had lot of curds (I always make it/set it at home), so thought of making dahi aloo or curd curry using potato. I always make it in my own way. I use almost the same ingredients, which we put together for making majjige Paldya/huli/kadhi/vegetable curd curry , but the difference
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ಟೊಮೇಟೊ ಕಢಿ | ಟಮಾಟರ್ ಕೀ ಕಢಿ | Now a days plenty of good quality tomatoes are available in the market, so trying to make use of it to the maximum. I personally like this tomato kadhi very much. It goes very well with our own Karnataka special ‘akki rotti’ (rice roti) as well other than
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ಮಾವಿನ ಕಾಯಿ ಮತ್ತು ಮಾವಿನ ಹಣ್ಣಿನ ಮೊಸರು ಬಜ್ಜಿ | Trying to make maximum out of mango, this summer season. Recently I shared Upma/Uppittu recipe using raw mango and today I’m here to share a curd based curry using both raw & ripe mango. It is very simple to make with few handy ingredients at home and
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ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಮೊಸರು ಚಟ್ನಿ | Yet another simple, healthy version of chutney ie amla curd chutney or Indian gooseberry curd chutney, which I found in one of my old book. The best part I liked about this bettada nellikayi mosaru chutney or amla chutney is… putting curd chilli (baalakada menasinakayi), it gives this chutney a
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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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ಸೌತೇಕಾಯಿ ಸಾಸಿವೆ | ಸೌತೇಕಾಯಿ ಮೊಸರು ಸಾಸಿವೆ | This raita or southekayi sasive is specially made as an accompaniment to go with Bisibelebath which is one of the most favourite rice dish across Karnataka. But now a days this is being paired along with any kind of spiced rice preparation or any kind of stuffed paratha,
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ಸಬ್ಬಕ್ಕಿ ಇಡ್ಲಿ | Here I come, along with one more type of Idly using sago/sabudana/sabbakki. This recipe uses only couple of ingredients and that’s it ! tasty idlis will be ready in minutes. Curd which is little sour is used in preparing this idly, so it turns out little tangy and it is made spicy
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ಪಾಲಕ್ ಸೊಪ್ಪಿನ ಸಾಸಿವೆ | Today’s recipe is a specially aromatic curd based dish in which many kinds of vegetables can be used, but however today I have made this by using Palak leaves. So basically this is a kind of raita in which we put ground mustard seeds along with fresh coconut and few spices
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