Rice or Flattened rice or Semiya Puliyogare Yet another type of Puliyogare which, when consumed, tastes equally heavenly like our traditional Puliyogare, but both the colour and the taste is different and we can say this is differently tasting yummy Puliyogare We can make this Puliyogare by using either steamed rice or vermicelli or rice
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Cumin seeds electuary/Herbal jam | ಜೀರಿಗೆ ಲೇಹ್ಯ Lehya is a kind of traditional electuary or herbal jam with a medicinal properties in it, consumed in small quantity to improve health and immunity and revitalise the body. As mentioned above, this has to be the healthiest thing including all the healthy stuffs in it – right?
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ಆಂಧ್ರ ಶೈಲಿಯ ಮೂಲಂಗಿ ಚಟ್ನಿ Today’s dish is an Andhra Pradesh special preparation called moolangi pachadi, which I learnt long ago from a friend who happened to be my neighbour as well. In AP (Andhra Pradesh) they make chutney by using almost any vegetable. There they call this dish as Pachadi. So the word Pachadi’ translates
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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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As we all know, Onam is an annual Indian Hindu religious/harvest festival celebrated across India and predominantly by the people of Kerala. It is the official festival of the state of Kerala and includes range of cultural events. Though Onam is being celebrated for ten days in the month of August-September and this year the
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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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ಹಾಗಲಕಾಯಿ ಕಡ್ಲೆಕಾಯಿ ಪಲ್ಯ | 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 best part is
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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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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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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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We all at home are the big fans of this Kolkata special street food – ghugni chat. Ghugni chat is basically a gravy made using dried white peas along with some easily available at home herbs & spices. May be why we like this chat so much is because of a kind of resemblance to
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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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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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ಬಾಳೇಕಾಯಿ ಕಟ್ಲೆಟ್ Raw banana cutlet using only one tsp of oil and made on Iron tawa. Today I’m not going to write much about the health benefits of consuming raw banana rather let us directly go to the recipe, explained with step wise procedure pics You can have a look at many other recipes which
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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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ಹುಳಿ ಮತ್ತು ಮಜ್ಜಿಗೆ ಹುಳಿಯಲ್ಲಿ ಉಕ್ಕರಿಸಿದ ಗೋಧಿ ಧೋಕ್ಲಿ | 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
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Feeling good rather pleasing for have created this recipe. Curd curry/majjige huli/majjige Paldya using a legume !! I can’t believe I could make this I mean it strike my mind to prepare something like this. Its unbelievable, feeling so so glad. Just slight moderations being made, otherwise this recipe is almost similar to one of
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Indian borage leaves infused mixed vegetable Curry | ದೊಡ್ಡಪತ್ರೆ ತರಕಾರಿ ಸಾಗು | ಅಜವಾಯಿನ್ ಎಲೆ ತರಕಾರಿ ಸಾಗು | 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
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ಹಿಟ್ಟಿನ ಹೋಳಿಗೆ/ಜೋಳದ ಹಿಟ್ಟು ತುಂಬಿರುವ ಹಿಟ್ಟಿನ ಹೋಳಿಗೆ | 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
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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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ಗಟ್ಟಿ ಮೊಸರು ಪುದೀನಾ ಚಟ್ನಿ | One of the easiest and tastiest chutney recipe to serve along with any kind of snacks like Kebabs, fritters, rolls etc. Though I make this chutney since many years, never shared my way of making it. I make it in really simple manner with easily available ingredients. Just few regular
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Split bengal gram Idly | ಕಡ್ಲೆಬೇಳೆ ಇಡ್ಲಿ …ಅಕ್ಕಿಯ ಉಪಯೋಗವಿಲ್ಲದೇ | 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
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ಹೆಸರುಬೇಳೆ ಸಂಡಿಗೆ ಪಲ್ಯ | 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
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Yet another healthy, easy, simple soup, made using mixed vegetables, which is so soothing during this chill weather. Yes I have made it in a very simple method. I have not put any kind of spices rather it contains only cumin seeds powder and salt. I could not take the procedure pics as well as
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Creamy tomato soup made absolutely in my own way without adding any kind of thickeners like, oats, corn flour, cream, butter, yogurt, lentil, rice flour etc or any kind of colour enhancers. So how do we get that creamy texture ? And the answer is nuts. Yes…. since long time I was trying to make
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Suvarna gedde (as called in Kannada) or elephant foot Yam or Jimikand or suran is a tuber Plant. Tubers are usually short and thickened and they typically grow below the soil. Interestingly In our Kannada language all the tuber vegetables are called as ‘gedde’ which translates to ‘stone like structure’. However these Yams also has
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ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪಿನ ಫುಲ್ಕಾ , ಪೂರಿ ಮತ್ತು ಪರಾಠ 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 made’ dishes list. I must say ….a breakfast dish with a unique flavour & taste…. Recently had left with plenty of coriander leaves and
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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 pair along with cucumber wheat flour banale/karahi rotti ,
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A summer special/suitable rotti/thalipeeth made by adding grated cucumber along with regular spices to the whole wheat flour. We (people of karnataka) generally make rice flour rotti by adding grated cucumber (along with its skin and seeds) to it, so in the same method I have made rotti using whole wheat flour and cucumber. I
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ಕ್ಯಾರಟ್ ಪರಾಠಾ Today what I have for you is yet another healthy, yummy Paratha recipe made using carrots, created in my own idea. Just assumed the ingredients that go together well with each other, gathered them together and made this nutrient rich Paratha. Everything was instant – just can’t believe !! Besides having the goodness
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Prepared using home made fresh kadai masala powder Today made this north Indian famous and special accompaniment dish – kadai paneer. Also made the kadai masala at home freshly just before making the subji, So…. I think, no need to say that it turned out super fresh, aromatic, tasty, yummy and delicious as well as
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ಅಂಟಿನ ಉಂಡೆ | ಅಂಟಿನುಂಡೆ | One of the healthiest ladoo which is nutritious and delicious as well. The Kannada word ‘antu’ translates to edible gum, which is mainly used in this recipe. Actually this unde/ladoo is compulsorily made during the postpartum or postnatal period and given to every mother in our Karnataka/Bengaluru to acquire nutrients
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ಕ್ಯಾರಟ್ ಫುಲ್ಕಾ | Fiber rich, enriched with vitamins and minerals carrot Phulka is an absolute healthy choice for any time of the day. I have paired this with achari aloo and both together tastes awesome Particularly carrots are a good source of beta carotene, antioxidants, Potassium, fibre besides also being low in calorie Here you
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ಬೀಟ್ರೂಟ್ ಕ್ಯಾರಟ್ ಸೂಪ್ | Soups are definitely an ideal meal idea during winter. Nutritious, flavorful, comfort food made using vegetables, lentils, nuts etc soups helps us to stay warm during the chili weather. Soups are a weight loss friendly food too. Recently I tried making carrot-beetroot soup, in which I have used some good amount
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ಕರ್ನಾಟಕ ಶೈಲಿಯ ತಿಳಿ ಸಾರು | ಬ್ರಾಹ್ಮಣರ ಶೈಲಿಯ ರಸಂ Saaru/rasam is a great appetizer. The spice powder ie saarina pudi which we make to put in saaru consists of the herbs like black pepper, cumin seeds, fenugreek seeds, mustard seeds etc, which have medicinal values and works good for healthy when consumed everyday in small amount.
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ಹುರುಳಿ ಕಾಳಿನ ದಿಢೀರ್ ಸಾರು/ರಸಂ An instant recipe which saves the time and energy besides being healthy as well. Very suitable for those days on which you are not feeling like cooking in detail, when you are in a hurry, when you want to have something light but healthy, comforting, when you want to have something
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This is the recipe of an instant version of preparing saarina pudi/rasam powder, which very recently I tried making few times for the immediate use in smaller quantity. You can make this as and when needed and immediately use it. Actually When I made this for the first time, I had put all the ingredients
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There are many variations in preparing this spice powder too. But I made this in my own way, to suit our taste, the aroma that we like and with those set of ingredients which we normally use and like. Actually that freshness of home made powder adds to the colour, aroma and taste of the
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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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ಮಿಶ್ರ ಕಾಳುಗಳ ಹುಳಿ | ವಿವಿಧ ಮಿಶ್ರಿತ ಕಾಳುಗಳ ಹುಳಿ | A protein rich healthy preparation, which we always like to indulge in is this mixed pulses curry/mishra kalugala huli. The kannada word ‘mishra’ translates to ‘mixed’ and ‘kalugalu’ translates to ‘pulses’. I have used 12 kinds of pulses and a small quantity of toor dal/arahar dal/Pigeon
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One more addition to my home made masala powders list. It’s just fresh, fragrant, healthy and light on your pocket when made at home. And also some masala powders need not be made in large quantity as we don’t make use of them very often. And also the masala powders like chole masala, rajma masala,
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Yet another addition to my masala powders category. Freshly roasted and ground dal makhni masala powder. I have mentioned the ingredients in very small quantity, because these kinds of masala powders releases nice aroma when freshly ground/made whenever necessary. Quantity/measurement of ingredients mentioned below is purely based on my guess and I felt it was
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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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Anytime, anything that too…. when it comes to masala powders, nothing tastes and feels fresh than home made one! and I have been inculcated with this habit of home made things since my birth by my mom, both the grand mothers and after marriage also nothing has changed because even my mother in law was
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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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A kind of self created multipurpose spicy/masala lentil powder made using Pigeon Pea/arahar dal/toor dal/togaribele and whole dry chili. Whenever I put more quantity of fresh coconut for grinding along with roasted masala for many of the dishes, I used to think something should be done to reduce the quantity of coconut I put –
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ಬಾದಾಮಿ ಹಿಟ್ಟು ಜೋಳದ ಹಿಟ್ಟು ಬಾಳೆಹಣ್ಣಿನ ಪರಾಠ 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 to finish it off, but suddenly it did strike my mind that why don’t I try something new using banana along with jowar/sorghum
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ಮುಸುಕಿನ ಜೋಳದ ಶ್ಯಾವಿಗೆ ಬಾತ್ | One of the simple, easiest and quick breakfast recipe using sweet corn along with semolina/wheat vermicelli. Absolutely learner’s/beginners/bachelors recipe. Corn is a good source of fiber. It is loaded with phytochemicals that promote healthy vision. It aids in weight loss and good digestion because of the insoluble fiber in it.
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ರಾಗಿ ಮುದ್ದೆ | ಬೀಟ್ರೂಟ್ ರಾಗಿ ಮುದ್ದೆ | Our own Karnataka’s special – traditional authentic ragi mudde done/steamed using beetroot juice !! Yes continuing with my trial & error process of how to use beetroot in many ways,  today I just tried out making ragi mudde/finger millet steamed balls, using beetroot juice/water. And it is a big
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ಅಮಟೇಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ | Today I’m going to share the recipe of one of the distinctly flavorful Indian hog plum Pickle, which in Kannada language we call it as amtekayi uppinakayi/Pickle. Amtekayi is hugely popular in South Canara, Goa, Mysore, Bengaluru etc. It is very widely used in my native malenadu region as well. Not everyone
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I’m here with yet another steamed dumpling curry – one of the traditional Gujarat and Rajasthan special dish. It is basically a spicy wheat flour dumpling cooked in cluster beans curry. I made it just once and it instantly became one of our most favorite dishes. So making it repeatedly now. Both I and my younger son
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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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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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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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ಹೆಸರುಕಾಳು ಹುಳಿ/ವ್ರತದ ಹುಳಿ | Traditional, healthy, authentic, delicious huli/curry prepared using green gram or sabut moong dal or hesaru kalu. This one of those traditional dishes made particularly during ‘chaturmaasa vratha’. Both my grand mothers used to make this huli and my mother learnt from them, like wise further passed on to me. This is
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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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lentil less white colored sambar using french beans | ಹುರಳಿಕಾಯಿ ಬಿಳಿ ಹುಳಿ (ಬೇಳೆ ಇಲ್ಲದೇ) | Yet another kind of curry/huli preparation with minimum, easily available ingredients at home. Goes really really well with rice and rice flour rotti However French beans is one of the most exceptionally used vegetable which tastes superb in any form.
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Here ‘soppu(soppina)’ is a kannada word for ‘green leafy vegetable’ and ‘huli tovve’ means curry made with special ground masala in addition to the sambar masala powder (huli pudi/sambar powder) what we use on daily basis. This huli tovve is particularly made using a kind of amaranth leaves (dantina soppu) which we get in Karnataka,
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Wow !! anything I mean… any masala powder, which is homemade is full of fragrance, aroma and freshness besides being hygienic and healthy. And I always like to use any/every kind of masala powders made at home. Today I just finished making tandoori masala powder, which I’m going to use in a dish, which I’m
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ಬ್ರೊಕೋಲಿ ಪರಾಠ | There are some recipes which though I make regularly, never click the photo and post the recipe here. Always avert thinking that…..next time I’ll definitely post ! And this is one of those ! A very healthy, nutritious, full of health benefits and yummy broccoli parathas can be eaten with any kind
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Bisibelebath….like made in marriages/functions Very glad to say that I could make it. It turned out exactly how it did taste in functions/marriages etc. We all at home liked it very much. The specialty of this particular dish is that it does not contain any aromatic spices and in spite of that it tastes heavenly,
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A simple, basic, healthy dal prepared using split yellow lentil or moong dal or hesaru bele (in kannada). This goes very well with steaming hot rice, roti/Phulka, any kind of biryani, Pulao etc. And most specially Kashmiri Pulao tastes best with this particular dal. Today I’m going to share absolutely my method of making yellow
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Sorghum flakes/Jowar poha/jolada avalakki is processed following  “the process standardized for flakes preparation using flakes machine”, which is one of the millet and has a very good taste and is rich in essential health nutrients. Particularly I’m using it since last 3 years, which I saw in one of the stores in Gandhi bazar (namma Bengaluru),
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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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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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ಮಿಶ್ರ ತರಕಾರಿಗಳ ಸಾಗು | ಕೂರ್ಮ | Sagu is a name for a typical, authentic south Indian mixed vegetable curry in coconut and spices gravy. It is mostly made in Southern part of India. We can use all/any kind of matching vegetables to prepare it We use sagu as an accompaniment with poori, chapati, set dosay/dosa,
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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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ಗೋಧಿ ಹಿಟ್ಟಿನ ಮೊಸರು ಚಪಾತಿ/ಫುಲ್ಕಾ Curd chapati/Phulka or dahi chapati/Phulka is a Kind of Indian flat bread made by adding 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
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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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ಶ್ಯಾವಿಗೆ ಬಿಸಿಬೇಳೆಬಾತ್ | ಸೇಮಿಯಾ ಬಿಸಿಬೇಳೆಬಾತ್ | Today I tried (kind of innovated….because I have never seen anyone doing this or tasted it anywhere ) an awesome diabetic friendly recipe, in which a diabetic person can indulge without any hesitation and have it tummy full without any worries !! Since many years and till now I
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ರವೆ ಬಿಸಿಬೇಳೆಬಾತ್ | Today I tried an awesome diabetic friendly recipe, in which a diabetic person can indulge without any hesitation and have it tummy full without any worries !! Since many years and till now I used to prepare the authentic bisibelebath using rice or flattened rice or little millet (Saame) along with lentil
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ಸಾಮೆ ಅಕ್ಕಿ ಬಿಸಿಬೇಳೆಬಾತ್ | Millets are gluten free grains and hence it is called as diabetic friendly grains. We south Indians use Ragi mainly in our diet since ages, which is again a wonder millet. They are very rich in dietary fiber and has a very high content of nutrients. And also contains impressive starch
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ಹೆಸರುಬೇಳೆ ಕಡಲೇಬೇಳೆ ಕೋಸಂಬರಿ | The south Indian style Hesarubele, Kadlebele Kosambari which means moong dal, chana dal kachumber or Yellow lentil, bengal gram salad. This is a delicious, simple to make, yummy protein packed salad. In Karnataka this is a definite part of every festive meal or wedding feast or all/any kind of feast platter
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ಗೋಧಿ ಶ್ಯಾವಿಗೆಯ ತರಕಾರಿ ಬಾತ್ | ಗೋಧಿ ಸೇಮಿಯಾ ವೆಜಿಟಬಲ್ ಬಾತ್ | I make it in a little different way to adjust it to the taste of my children. I just add cumin seeds, green chilli, veggies and wheat vermicelli (I also want to add in curry leaves, but they don’t allow me) using little oil and
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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 goes very well with hot rice, phulka, roti,
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ದಾಳಿಂಬೆ ಹಣ್ಣಿನ ಲಸ್ಸಿ | The pomegranate is a shrub that produces a red fruit, categorized as a berry.  Pomegranates are loaded with important nutrients. Its a fruit that contains hundreds of edible seeds called Arils. They are rich in fiber, vitamins, minerals and most importantly bio-active plant compounds with powerful medicinal properties. Consuming pomegranate benefits
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ಮಾವಿನ ಕಾಯಿ ಸೌತೇಕಾಯಿ ಉಪ್ಪಿಟ್ಟು | ಖಾರಾಬಾತ್ | Today’s yummy breakfast, which is healthy and apt for this hot weather. This time I have made it with a small twist in it ie…. added grated raw mango instead of adding regular lemon juice for that tangy taste. And it turned out to be more tasty and
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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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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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ಒಣ ದ್ರಾಕ್ಷಿ ಗೊಜ್ಜು | Raisins are one of the healthy alternatives to those sugar rich sweet products. It also helps in digestion, anaemia, reduce acidity, prevent cancer, treat infections. It is good for the eyes, mouth & dental care etc etc. When grapes are dehydrated to produce raisins, the nutrients become more concentrated, making a
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Preparing any kind of dish with home made fresh Paneer is an absolute delight. Today I made Paneer and then prepared a simple curry using the same fresh Paneer, which goes well with Phulka, tandoori roti, Paratha etc. I could not take the process pic of Paneer this time as I was in a hurry
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ಮನೆಯಲ್ಲೇ ಪನೀರ್ ಮಾಡುವ ವಿಧಾನ | Making Paneer at home is very easy, it is made by curdling the milk. For curdling we can use either lemon juice or curd or vinegar, But I always use only Lemon juice, we just need to add right amount of lemon juice. I forgot to take the step wise
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ಮೆಂತ್ಯ ಸೊಪ್ಪು ಮತ್ತು ಕಡಲೇ ಬೀಜದ ಉಪ್ಪಿಟ್ಟು | Since some time, I was planning to make upma by adding fenugreek leaves (normally methi is not used while making upma) and co incidentally my sis – in -law Sandhya told me about adding Peanuts to the upma which, one of her friend does. So what next – I
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ಅನಾನಸ್ ಹಣ್ಣಿನ ಸೂಪ್| ಪೈನಾಪಲ್ ಸೂಪ್| An awesome soup with warming, comforting, nourishing as well as full of medicinal properties. Winter is the time when we look forward to have such a soothing soup…rather soups are excellent for winters. It is easy to prepare and make good starter for brunch or lunch or dinner. The Pineapple
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ಎಲೆಕೋಸಿನ ಪರಾಠ| ಎಲೆಕೋಸಿನ ರೊಟ್ಟಿ| Today I served the healthy, nutrient dense paratha to my family and everyone of us like this paratha very much and I’m the biggest fan of cabbage During winter we get very fresh and green cabbage here in Gurgaon, So obviously very often this Paratha is definitely made during winters. Actually
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ಪುದೀನಾ ಸೊಪ್ಪಿನ ಸಾರು | ಸೂಪ್ | One more innovated, wonderful saaru/rasam recipe made with mint leaves…….. and the outcome is… just wow ! This can be consumed with rice or have it like soup, however it is consumed it is really soothing, tasty and full of flavor. The recipe goes like this……. Ingredients : measuring cup
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ಭಿ೦ಡಿ ದೋ ಪ್ಯಾಜ | I always wonder why this subji is called as Bhindi do Pyaza ! I guess …In this recipe Onion is used in two ways…ie One is roasted & ground form and the other is only in roasted form… May be because of that it is called by this name. However I
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ಲಚ್ಛಾ ಪರಾಠಾ | ಪದರು ಪರಾಠಾ | This is called as Lachha Paratha in Northern parts of India, which is circular in shape has in it. The Hindi word ‘lachha’ translates to ‘layers’. So lachha means layers. So this is Layered Paratha. We also make Chapati with layers in Southern part of India also… one in
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ಸಬ್ಬಕ್ಕಿ ಹೆಸರುಬೇಳೆ ಉಪ್ಪಿಟ್ಟು | Yet another healthy, filling and yummy breakfast and very much suitable for dinner as well.  Shivaratri is around the corner and many people spend the entire day fasting and entire night worshipping rather than feasting on this day and I guess this is one such super dish for all of them who
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This vegetable is known by different names, such as Ash gourd, Winter melon, White pumpkin and Boodugumbala kaayi in Kannada & Petha or Safed Petha in Hindi. A very famous sweet from Agra called ” Petha” is made using this vegetable. Ash gourd has many therapeutic properties. As the name itself says  ash gourd is
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ಸಬ್ಬಕ್ಕಿ ಹಿಟ್ಟಿನ ರೊಟ್ಟಿ | ಸಬ್ಬಕ್ಕಿ ಹಿಟ್ಟಿನ ತಾಲಿಪಟ್ | Sabbakki or Sago or Tapioca Pearl is a food which is full of energy and carbohydrates. It can be alternatively used in place of carbonated drinks, providing energy without any artificial chemicals and sweeteners. Sago/Sabbakki is used in making many sweets, spicy dishes which is very good
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Citron lime also known as rough lime is a member of citrus fruit family. It is called as “Heralekaayi” in Kannada and “Nartanga” in Hindi. Heralekayi is used in many ways ie… to make pickle, tangy curry, citron lemon rice, juice etc. This is grown in India, Nepal, Indonesia, Malaysia and other south east Asian
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Pressed field beans and vegetables melogara | ಮೇಲೋಗರ | ಹಿತಕವರೇ ತರಕಾರಿ ಮೇಲೋಗರ | “Hitakavare melogara” is very much a seasonal curry or huli (sambar) prepared during winter. This is the authentic way of its preparation, to avail all the health benefits of winter vegetables. Most of the winter vegetables are used in this particular preparation….ie…
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ಸಾಮೆ ಅಕ್ಕಿ ಹುಣಸೇ ಚಿತ್ರಾನ್ನ ಮತ್ತು ಮೊಸರನ್ನ Millets are considered as a healthy food. Millets are widely grown in Africa & Northern China. It is gluten free and rich in Fiber, Calcium, Protein & Minerals. It is a great food for diabetic and cardiac people. Today I just tried tamarind bath like we make using beaten
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ಬಾಳೆಹಣ್ಣಿನ ಸಾಸಿವೆ | ಬನಾನಾ ರಾಯ್ತ | One more fruit based raita recipe, which has all the goodness of banana and curd, made using ground mustard seeds and coconut mixture. This raita is very apt for summer. This can be used as an accompaniment with roti, chapati, dosay and any type of masala rice or pulao
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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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ಅವಲಕ್ಕಿ ಬಿಸಿಬೇಳೆ ಬಾತ್ Avalakki/beaten rice/poha bisibele bath is a one pot meal from the state of Karnataka ie…Namma Bengaluru, which is normally made for breakfast or dinner time. The word ‘bisi’ translates to both ‘hot (garam) & spicy (teekha)’, and ‘bele’ translates to ‘lentil (dal)’ ie… ‘hot and spicy lentil rice flakes bath’. Basically bisibele
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ಛೋಲೆ | ಪಂಜಾಬಿ ಸಾತ್ವಿಕ್ ಛೋಲೆ | 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
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ಪುದೀನಾ ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಚಟ್ನಿ | One more type of chutney using Amla the seasonal fruit. This time I paired it with mint leaves and made chutney. I have prepared it in the same procedure which I follow while making pudina/mint chutney. I have just replaced tamarind with lots of Grated gooseberry. The Amla which we
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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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ಜೋಳದ ರವೆಯ ರೊಟ್ಟಿ | Today let us learn about how to make rotti/flat bread using sorghum semolina/jolada rave. Sorghum which is called as Jowar in Hindi, Cholam in Telugu, Jola in Kannada, Cholum in Malayalam…. is a powerhouse of nutrients. Sorghum/Jowar also belongs to Millets category. Consuming millets has many health benefits and are economical
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ಹಿತಕವರೇ ಹುಳಿ | ಹಿತಕಿದ ಬೇಳೆ ಬದನೇಕಾಯಿ ಹುಳಿ | I have earlier also posted this curry done with dry coconut and dry masala powder (Huli Pudi). But this huli/curry can also be prepared along with brinjal, flat beans, Potato etc. So today I’m going to post another version made with wet masala using fresh coconut &
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ನಿಂಬೆಹಣ್ಣು ಮಾವಿನಕಾಯಿ ಶುಂಠಿ ಹಸಿ ಮೆಣಸಿನಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ | Here I come with a mixed pickle which mainly uses lemon, mango ginger or fresh ginger as well as picador green chili (green chili available for making pickle) No need to mention about the enormous health benefits of Lemon. It has many nourishing elements like Vitamin C, B6,
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ಅವರೇಕಾಳು ಹುಳಿ | ಅವರೆಕಾಯಿ ಹುಳಿ | Come winter and…..special dishes using Avarekalu are made in most of the houses in Bangalore. Undoubtedly we are also its biggest fans !! This is very popular in Bangalore. It has many health benefits also. It has nutrients like Zinc, Iron, Copper, Vitamin B1 etc. This particular bean is
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ನಿಂಬೆ ಹಣ್ಣಿನ ಗೊಜ್ಜು | ನಿಂಬೆ ರಸದ ಗೊಜ್ಜು | We all are very well aware of the health benefits of Lemon and it is available though all round the year but in plenty during winter. Also the Lemons which we get in winter are very juicy & big in size. Gojju/curry is made using Lemon juice.
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ಇಡ್ಲಿ ಸಾಂಬಾರ್ | ಬೇಳೆ ಹಾಕದೇ ಮಾಡಿರುವ ಸಾಂಬಾರ್ | I prepare sambar in many ways, now going to share one of those method… this is my own recipe of making sambar but by adding regularly used ingredients for sambar, just the procedure is absolutely mine. In this recipe I’m not using Lentil or lentil water, its
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ಪನ್ನೀರ್ ಭುರ್ಜಿ Paneer bhurji or crumbled Paneer, made using freshly home made Paneer. Here the Hindi word ‘bhurji’ translates to crumbled. So as the name itself depicts, crumbled Paneer is used in this recipe along with couple of other regular vegetables and spice powders. As I have mentioned earlier also many a times, I learnt
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