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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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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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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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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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 I have
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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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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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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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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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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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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 ingredients put together and you
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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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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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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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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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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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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 and also it is said
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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. This can also be consumed like a soup.
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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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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 pea/togari bele in this recipe. Since we use Pulses
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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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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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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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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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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. Personally I like french beans a lot Thank you so much Pavithra Rajesh for this
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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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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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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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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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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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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 not at all available in Delhi
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ಚಟ್ನಿಪುಡಿ ಸಾಂಪ್ರದಾಯಿಕ ರೀತಿಯಲ್ಲಿ This is an authentic chutney powder/pudi recipe from Karnataka, which we prepare since ages. This can also be called as dry chutney as well as instant red chutney at times. Later on all the different varieties of chutney powder existed. Chutney Pudi/Powder is a staple condiment in many south Indian house-hold like
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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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Here in Delhi NCR rather in north India, twice a year ie chaitra navaratri and sharad navaratri (Dussehra) they observe navratras vrat. During this period they eat few particular dishes different from what they eat regularly. During this period those vrat dishes are available in all restaurants as well in the form of single dish
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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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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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Red Pumpkin has lot of health benefits. It is high in Vitamins and Minerals, but low on calorie. Consuming fruits and vegetables of all kind, reduces many lifestyle related health issues. Red pumpkin is rich in Vitamin A, C & E, It contains minerals like Potassium, copper, Thiamin, magnesium, Phosphorus etc. It boosts up our
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I usually prepare Kootu (curry), Sihi tovve(dal), huli tovve (sambar), raita and Palya (subji) using Red/Green Pumpkin or Kaddu. And I always use small round red/green pumpkin while making Palya/subji. Here I’m going to share the recipe of the same with you all. Ingredients : measuring cup used – 250 ml For tempering : PROCEDURE :

How do we make carrot saaru/rasam ? This can be prepared easily by putting together easily available ingredients in the Kitchen. This is served with rice or else can be served also as soup. This tastes good when made little more spicy. Here is my method of preparing it. Ingredients : For Tempering : 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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A healthy thirst quencher which is easy & quick to make.  I have made this many times earlier also… but never took the pics and posted in my blog. Now market is full of big, fresh carrots, so I was tempted to make it again immediately, took the pics to post it here on my
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Would like to know how to make Ragi mudde ? then here is my method of making this nutritious, energetic, Calcium rich dish from Karnataka & Mysore region. In Villages they add broken rice along with the ragi flour and make it very hard & big in size quantity wise, as that is their method
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Which can also be made by using only few drops of oil too Unde huli or Sandige huli is a traditional, protein rich, mouthwatering dish from the state of Karnataka, Prepared specially on Devara samaradhane ie…. one day prior to marriage day or threading ceremony. No vegetables but a lentil is used to prepare this
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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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Palak/Spinach saaru/rasam recipe explained with step by step procedure pics. This is one of a very healthy, simple, spicy & tasty saaru recipe, which is very aromatic and can be had as a soup as well. It is so tasty that one would feel like relishing on it without stopping. Of late this has become
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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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As the name itself indicates, I use whole wheat flour (I personally get it done in the mill) to make this yummy dosay/dosa. This is an instant, quick and easy recipe which can be made at any time of the day. If you are a diabetic patient and bored of eating same regular chapati/pulka/roti etc
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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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This is yet another method of making raw mango pickle instantly, using regular raw mango (pickle mango). Generally this method of mango pickle is made in big functions/marriages etc for the same day use. I learnt this recipe from one of the experienced cook from a famous catering company. All thanks to him. Easy & quick
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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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During summer  sprouted methi-mango chutney ,  grated raw mango chutney ,  instant mango pickle , are some of the essentials kept in my refrigerator. And Karela/bitter gourd/hagalakayi chutney is also one of them. Also during summer, I keep grated raw mango in my refrigerator and add it into Huli (sambar), Saaru (rasam) instead of tamarind water on alternate days. Like wise
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One more summer special dish to have with rice ie…. Karnataka’s own, age old recipe ‘bassaru’, using toor dal/pigeon pea and amaranth leaves/dantina soppu. We cook both lentil & chopped greens together by adding enough water and once cooked, pass it through the strainer, and this process is called ‘basiyuvudu’ (to strain) in Kannada. Later we
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Yet another type of buttermilk recipe, a cold and refreshing beverage on a hot summer day, flavoured with roasted cumin powder and the main additional ingredient used is sago/sabudana. Just with a very few ingredients put together like cooked sabudana, salt, cumin and coriander leaves this special buttermilk will be ready. Ingredients : measuring cup used
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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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The sprouted fenugreek seeds and raw mango chutney or molake menthya mattu manvinakayi chutney, a yummy preparation which goes very well along with curd rice This is a must during summer season. This includes all the flavours in it, such as sourness from mango, spicy because of chilli, bitter because of fenugreek seeds, sweet because
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As the name itself indicates this particular pickle is an instant one. Almost everyday this is prepared when available in the season. Very easy to prepare and yummy to eat. Can be used as an accompaniment along with any kind of dish and also goes very well with curd rice. Ingredients :  For Tempering : 
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Yummy tangy juice which can be prepared using sprouted whole finger milled/ragi. At first let us know about how to sprout ragi. Soak ragi in enough water for 10 to 12 hours, then drain all the water and keep it covered tightly in a container or sprout maker, In next 8 to 10 hours ragi
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In southern parts of India.. when you say  tovve ( dal ) itself means its a less spicy preparation ie…. no aromatic spices are used, also which is very much suitable for summers. Tovve can be made Plain ie using only lentil or by putting some kind of vegetables In the same procedure we can
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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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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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Tambuli is a curd based curry eaten at the beginning of the meal, mixed with hot rice in a comparatively less quantity. Not only this, any kind of tambuli for that matter. This is one of our Malenadu (my native) special dish, which we would love to eat any day. This is a most common
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We all know fenugreek (leaf or seed) is a kind of medicinal ingredient used in cooking. Its a rich reservoir of medicinal properties that imparts many health benefits. It lowers blood cholesterol, reduces risk of heart disease, controls blood sugar levels, good for skin problem, hair problem, menstrual problem, weight loss, cancer etc etc… there
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Today ie on 3/11/2022, I moderated this chutney with a slight variation. To this recipe I just added some 15 to 20 fresh ajwain leaves/Indian borage/doddapatre as we call it in Kannada. You can check the details below at the end of this recipe Split bengal gram is called as ‘Kadale bele’ in Kannada language
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White and black sesame, one of the oil seeds, Popularly known as ’til’ in Hindi ‘ellu’ in Kannada, is one of the oldest healthy condiment known to us. They are nutty and fragrant. Sesame seeds are a combination of Vitamins & Minerals making it a healthiest food. It has lot of protein, which is very
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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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There are two varieties of Gooseberries in India. Both are packed with vitamin C and lot more health benefits. The bigger variety of gooseberry is highly used in Ayurvedic medicinal preparations. We can prepare many types of dishes also using gooseberries, but pickle is the famous and familiar one. We…. all of us at home
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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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A healthy, low calorie chat which also includes sprouted chickpeas which I would happily indulge in every day. This is a kind of chat recipe which contains fruits, vegetables and entirely different and yummy. This is full of numerous health benefits. I think this can be eaten at any time of the day. I cant
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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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Bisi bele bath (Hot lentil rice bath) is one of the most popular and traditional rice-lentil-vegetable-spices mixture rice dish of Karnataka cuisine. This is an age old authentic one pot meal cooked in OPOS (one pot one shot) method. Bisibelebath tastes awesome, yummy, tasty when you make the required masala powder at home freshly.  If
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This is a kind of south Indian style spice/masala powder which is used to prepare a gravy/curry called as ‘gojju’ in Kannada, with many types of vegetables, seeds, pulses and green leafy vegetables, fruits etc. The gojju/curry contains all the tastes like bitter, sweet, spicy and tangy. This can be eaten mixed along with steaming
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Recipe includes for making both small and large quantity This is a particular type of Spice powder/masala powder which is used to prepare aromatic vegetables rice. Basically this is called as vangi bath powder, which is particularly used to make Vangi bath, which translates to Brinjal rice. But now a days this same masala powder
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Huli (sambar) is a gravy consisting of lentil …that too particularly Pigeon Pea/Toor dal and one or more kind of vegetables in which we add this huli pudi as masala, temper it with ghee/oil, mustard seeds, curry leaves and hing, and consume it mixed with cooked plain rice.   This is considered to be a
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Saaru is a soothing south Indian lentil preparation, made in very thin consisitency, which aids in digestion and also includes many medicinal properties in it. This works good for cough & cold, also saaru can be consumed in the form of soup as well. Here the word ‘ tili ‘ translates to thin lentil stock
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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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Spiny on the outside & sweet on the inside… pineapple is a fantastic fruit. Saaru/rasam made using pineapple is a kind of saaru with different taste and aroma. If you find that the pineapple you have just bought is sour, then definitely you can go for this recipe, so that pineapple is also not wasted.
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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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This is a kind of healthy, multipurpose, protein rich powder, which is generally not too spicy. This is considered as a kind of starter, which is eaten mixed with steaming hot rice and ghee in Southern parts of India.  Here menthya or menthe translates to fenugreek seeds and hittu translates to flour/powder and a small amount
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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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