Wow!!!!! Today I’m here to share the recipe of one of our most favourite, a malenadu (shimoga – Shikaripura) special dish called as “Kaayganji” (fresh coconut + rice bath), which is necessarily made on the day of dwadashi parane (a very next day of Ekadashi) This is one of the summer season special dish, so
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Huggi – Gojju, the pair made in heaven to relish during chili weather. Huggi is a savoury dish prepared using the combination of rice and yellow lentil/split green gram, cooked together until soft and tempered with some spices and herbs. This is the authentic method of making Huggi – gojju. This is a regular dish
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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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