ಅನಾನಸ್ ಮತ್ತು ಪಾಪ್ ಕಾರ್ನ್ ಪಲ್ಯ | ಪೈನಾಪಲ್ ಪಾಪ್ಕಾರ್ನ್ ಕರ್ರಿ | Curry/subji using Pineapple and POPCORN !!?? Yes you read/heard it right. A very rare kind of a subji, made using popcorn and pineapple which my both the sons relish happily whenever made. This is one such dish or recipe which though I prepare often at
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ಮಿಶ್ರ ತರಕಾರಿಗಳ ಕರ್ರಿ | Just gathered the ingredients for grinding which I felt like using, rather which I felt are the proper things to go with (often I keep doing/experimenting like this), finely grinded it along with little quantity/portion of cooked vegetable, which I was using for making the curry, and added the ground paste 
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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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ಸೋರೇಕಾಯಿ ಕೊಫ಼್ತ ಕರ್ರಿ | Bottle gourd or lauki or ghiya or sorekayi is that vegetable which everyone wants to skip eating. So many people doesn’t like this vegetable because of its bland taste. But, what if you add some spices to it and make something interesting ! recently I made lauki kofta curry and nobody could even
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ಹೀರೆಕಾಯಿ ಮೆಣಸು ಕೂಟು | ಹೀರೆಕಾಯಿ ಮೆಣಸ್ಕೂಟು | A super delicious curry recipe made using ridge gourd, to be consumed mixed with steaming hot rice. The Kannada word menaskootu (menasu = black pepper & Kootu = curry) translates to curry made using black pepper to obtain the hotness in the curry this is special, because this
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ಪೈನಾಪಲ್ ಗೊಜ್ಜು | ಅನಾನಸ್ ಗೊಜ್ಜು | ಮದುವೆ/ಸಮಾರಂಭ ಗಳಲ್ಲಿ ಮಾಡುವ ರೀತಿಯಲ್ಲಿ Yet another Karnataka cuisine delicacy ie…pineapple/ananas gojju/curry. Same kind of gojju/curry can be prepared using mango, bitter gourd etc, but this particular gojju/curry recipe is very popular across Karnataka. Pineapple gojju is a sweet, spicy and tangy curry which goes so very well with hot
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ಬೇಬಿ ಕಾರ್ನ್ ಕರ್ರಿ | ಬೇಬಿ ಕಾರ್ನ್ ಮಸಾಲಾ | I just did it in the same way as we do paneer do Pyaza, instead of paneer I have used baby corn, so wanted to name it as baby corn do Pyaza but I did not because somehow it didn’t sound interesting. Very easy, quick curry which
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Aloo Gobhi Matar subji or potato-cauliflower-green peas curry is one of the very regular accompaniment dish paired along with roti/phulka/plain paratha etc here in north India. Suresh doesn’t like dishes & spices with strong smell, so I always adjust the spices I use in north Indian dishes according to our taste and aroma and also
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ಸೀಮೆ ಬದನೇಕಾಯಿ ಸಾಗು | Today I’m going to share exclusively my method of making sagu, that too using seeme badanekayi/chou-chou/Chayote. This particular sagu is with the goodness of almonds and poppy seeds, I have not used any spices which smell pungent. We… all the four of us at home, like this particular flavor and taste
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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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ಆಲೂಗಡ್ಡೆ ಟೊಮೇಟೊ ಕರ್ರಿ | This is one of my most favorite kind of aloo subji. I make this very often, I had tasted this in a hotel in Gwalior long time back, they had served this subji along with Poori, I liked it instantly and since then I’m making this. It goes well with Phulka,
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ಆಲೂಗಡ್ಡೆ ಹಸಿ ದ್ರಾಕ್ಷಿ ಪಲ್ಯ | ಹಾಲಿನ ಚಪಾತಿ | Aloo – Angoor subji… the name attracted me. Though I learnt this recipe from Chef. Sanjeev Kapoor’s post, made some changes and tried it. The procedure and the ingredients are very much like south India’s subji recipes. If we (people of south India) use the ground paste
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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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