ಖರ್ಜೂರ ಹಸಿ ಶುಂಠಿ ಗೊಜ್ಜು | Happy Onam everyone … Onam, celebrated mostly by the people of Kerala, is an harvest and cultural festival of Kerala, which is celebrated all across India as well. This year this festival is being celebrated from 6th of September until 15th of September totally for ten days Ona sadya or
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ನೈಲಾನ್ ಸಬ್ಬಕ್ಕಿ ಇಡ್ಲಿ ….. ರುಬ್ಬುವ ಗೋಜಿಲ್ಲದೇ | Just following the trend, even I tried making idly with tapioca pearls/sago in my own way. My recipe is not an instant one rather I do ferment the batter for over night ie 10 to 11 hours and I do put a special spice mixture tempering as well
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ಆಂಧ್ರ ಆವಕಾಯ | ಆವಕಾಯಿ | ಮಾವಿನಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ | It is said that mango is the King of fruits. Then definitely these two pickles 1. mavina midi uppinakayi/Vadu mango pickle from Malenadu region (namma malenadu), and 2. avakaya pachadi/Andhra mango (avakayi) pickle from Andhra pradesh, which are made by using raw mango available during summer in
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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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One of healthy choice to make for one pot meal any day. Make this beetroot pulao and I’m sure you’ll have that satisfaction of serving your family one of the healthy, yummy , filling dish. Beetroot is one of those vegetables which we often like to consume though not so willingly but considering its innumerable
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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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This is the very basic kind of Pulao recipe which I’m making since almost 29 years and the noticeable part is I’m making it in these particular method only since all these years. I haven’t even done a small change and can never even think of doing so Here are the two methods – So
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Few days back, came across someone’s recipe which looked like a make over to our own Karnataka’s age old, traditional, authentic rice dish called Puliyogare (tamarind rice) by adding a vegetable to it. So even I felt like trying it out right away and made this Vegetable Puliyogare by adding brinjal and surprisingly it tastes
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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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We all at home are a big fans of any kind of holige, of which bele holige is our most favourite sweet dish and the best thing is, I always make holige using whole wheat flour/whole wheat flour+semolina and the stuffing contains lentils and sweetness is obtained from jaggery …. So this is always a
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It just strike my mind and came into existence with immediate effect !! haha . Yes this is my own created recipe. Very healthy, very easy and its just a healthy twist to our traditional, authentic akki rotti/rice flour rotti You can go through a quick video and below I have given the ingredients list
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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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Mango Panna or Aam panna is commonly prepared during the Peak summer widely in northern parts of India, when raw/green mangoes are available in abundance. This is also known as Kairi ka Panna Aam Panna is said to be the natural coolant and mainly known for its heat resistant properties besides having other many health
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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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Basundi or Rabdi is a popular milk based dessert made across India. And today I’m here to introduce to you all one of the super yummy basundi prepared using one of the vegetable, which is available in plenty during winter, that is Fresh Peas. Yes today I’m going to let you all know how to
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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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Yet again I’m here with one more extraordinary recipe (my own) made using Beetroot and very soon I shall come up with one more awesome recipe which also uses Beetroot in it Very gladly sharing, one of my recently innovated recipe, which uses beetroot, makhana seeds, coconut, jaggery and I have named it as beetroot
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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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Winter is all about including amla, green chili, methi, bathua, shalgam, ghant gobhi, nimboo and different kinds of Parathas, Pickles, Soups etc etc etc in our diet. So since last week I’m into making some pickles and spice powders. I made this green chili Pickle, Lemon Pickle, Amla chutney Powder (new creation), and surprisingly I
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ರವೆ ಒಣ ಹಣ್ಣು ಬೀಜಗಳ ಹುರಿ ಹಿಟ್ಟು/ರವೆ ಮತ್ತು ಡ್ರೈ ಫ್ರೂಟ್ಸ್ & ನಟ್ಸ್ ಪಂಜೀರಿ Panjeeri, one of the traditional dish, is a dry and sweet snack with high nutritional values. This is also an energy booster, besides adding to the overall health of the body. This is also one of the north Indian winter special snack, which
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ಕಾಯಿ ಹೂರಣದ ಕಡುಬು | ಕರಿಗಡುಬು | Karigadubu or Kayi hooranada kadubu is one of the traditional festival delicacy from the state of Karnataka. The Kannada word ‘Kadubu’ translates to Gujiya (as called in Hindi). Different types of Kadubu are made for different festivals. Today I’m going to post the recipe of Karigadubu/Karida Kadubu (deep fried
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Sweetened with jaggery n also using sourdough discard | ರಾಗಿ ಹಿಟ್ಟಿನ ಉಂಡೆ/ಲಡ್ಡು …ಬೆಲ್ಲದೊಟ್ಟಿಗೆ | Wishing you All a very happy Navratri …Dussehra … bombe habba One of the nutritious, yummy, mouth watering unde/laddu which we have grown up eating often is ragi hittina unde/finger millet flour laddu /ragi unde/laddu. It takes just 4 to 5
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ಧನಿಯಾ ಪಂಜೀರಿ | ಕೊತ್ತಂಬರಿ ಬೀಜದ ಪಂಜೀರಿ | The Hindi word ‘dhaniya’ translates to ‘coriander seeds’ and ‘Panjiri’ can be called as ‘huri hittu/hurittu’ Now coming to the point, dhaniya Panjiri is one of the kind of offer made to the Lord Sri Krishna necessarily on Sri Krishna Janmashtami or Gokulashtami here in north India. We,
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ಸಕ್ರೆ ಹೋಳಿಗೆ/ಕೊಬ್ಬರಿ ಹೋಳಿಗೆ Wishing you All a very happy Sri Swarna Gowri & Shri Vara siddhi vinayaka/Ganesha chaturthi Festival ! May The goddess & The God fill your life with health and happiness Today I’m here with one of the Karnataka special, traditional, all time favourite holige recipe, which people across Karnataka take a fancy
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Wishing You All a very happy UGADI Puran Poli or Holige as we call this in Kannada is a pleasing sweet dish. Though I have made this delicious sweet numerous number of times and every time thought of taking the pics and shooting the video but couldn’t/didn’t do so !! But I’m glad that …
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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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ಬೇಸನ್ ಲಾಡೂ | ತರಿ ಕಡ್ಲೆಹಿಟ್ಟಿನ ಬೇಸನ್ ಲಾಡೂ ಬೆಲ್ಲದೊಟ್ಟಿಗೆ | Yes !! you read it right.. it’s Jaggery besan ladoo Here in north India, they make besan laddu using mota besan, which translates to coarsely ground bengal gram. It is very easy to get this flour here. And also as I have mentioned earlier for many
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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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ಕಾಫಿ ಕೊಬ್ಬರಿ ಮಿಠಾಯಿ Easy and tasty Kobbari mithai/coconut burfi is the authentic burfi recipe which belongs to the state of Karnataka. This is made using a very few ingredients such as fresh coconut and sugar. Further you can add any kind of flavor to enhance the taste. Last week, one of the food groups on
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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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ಪರಿಮಳ ಪ್ರಸಾದ | ಮಂತ್ರಾಲಯ ಪ್ರಸಾದ | Mantralaya – located in Andhra Pradesh, India is a major centre of pilgrimage for Hindus belonging to the Madhwa sect. Madhwas are Hindu brahmin communities in India, who follow the dwaita philosophy propounded by a great philosopher Sri Madhwacharya. Parimala Prasada is the naivedya/prasada which we get in Mantralaya
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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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Coconut mustard rice flakes | ಕಾಯಿ ಸಾಸಿವೆ ಅವಲಕ್ಕಿ | #riceflakes #coconut #mustard #rawmango #seasonal #healthy #easypeasy #yummy One of the quick, simple, spicy, yummy, healthy breakfast recipe using rice flakes & raw mango. Today I’m going to share one more recipe using rice flakes/avalakki/Poha ie kayi sasive avalakki meaning coconut-mustard paste rice flakes, peesa nariyal aur rayi ka poha. Earlier I have
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ಹಸಿ ಅರಿಶಿನದ ರವೆ ಸಜ್ಜಿಗೆ | Just like that, it did strike my mind and I immediately converted my idea into a dish !! Actually now further I’m thinking of making this golden halwa using vermicelli/semiya/shavige, sago/sabudana/sabbakki as well Yes … kind of different, yummy, quick, simple and healthy sajjige/sooji ka halwa/semolina pudding/halwa by adding grated
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Though making this snack at home since so many years, never thought of posting the recipe here on my blog. But I guess today is that day! Going to post the recipe of one of our (almost everyone’s) most favorite, namma Bengaluru bakery goody, yummy snack – masala bread toast. Trust me you can get
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ಬಟಾಣಿ ಪಿಸ್ತಾ ಒಗ್ಗರಣೆ ಅವಲಕ್ಕಿ | One of the easiest, quickest and healthiest breakfast recipe is oggarane avalakki. The Kannada word ‘oggarane‘ translates to ‘tempering‘ and ‘avalakki‘ translates to rice flakes/beaten rice/Poha. We can make Poha/tempered rice flakes or oggarane avalakki by adding many kinds of vegetables and making the same using fresh green peas during
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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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Okay….. now Sajjige is a kannada word which translates to sheera/sooji ka halwa/semolina Pudding. Either sugar or jaggery is used as a sweetener here. The jaggery one is called as bellada sajjige. As I have mentioned above it is light in color or has no color but it is in it’s original color when you
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Happy Gurupurab to All Call it by any name like godhi hittina unde or Kada prashad or gulpavate or gulpavate unde or wheat flour halwa or godhi hittina prasada or shanivarada (Saturday) unde etc, this is one of the traditional sweet prepared necessarily on Saturdays as offering/naivedya to Lord Rama and also on Shivaratri and
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One of the most favorite milk based sweet dessert recipe which can also be made instantly within minutes. Recently for Diwali I had made this sweet dish. So sharing the recipe with you all. (We just ate it at room temperature, but you can refrigerate it to have the chilled one) Scroll down (bottom) to
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ಸಬ್ಬಕ್ಕಿ ಮಾವಿನ ಹಣ್ಣಿನ ಪಾಯಸ/ಪುಡ್ಡಿಂಗ್ …. ಬೆಲ್ಲದೊಟ್ಟಿಗೆ Unlike North India, in which people keep fasting during those nine days of Navaratri, for us the people of south Indian Navaratri/Dasara means feasting. Actually we make different kinds of sweet on each day of Navaratri. There are some particular sweet dishes which is said (by our ancestors) to
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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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ಬಾದಾಮಿ ಹಾಲು | ಸಕ್ಕರೆ ರಹಿತ ಬಾದಾಮಿ ಹಾಲಿನ ಪುಡಿ We know about the numerous health benefits of almonds. It could be great if we can consume these wonder nuts everyday. So one of the way to include almonds in our daily routine is to eat them as such or put it in the milk. Today I’m
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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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My mom used to make these two snacks, whenever we would visit Tirumala Tirupati shrine and as a kid I would eagerly wait to eat them both. Both sweet & savory versions tastes yummy. Along with these two snacks, rave unde, Kuttavalakki, Kobbari mithai, besan unde, hacchida avalakki were the fixed sweets & savories we
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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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1/4 ಕಪ್ ಹಲ್ವಾ ಅವಲಕ್ಕಿಯೊಟ್ಟಿಗೆ Haha….. actually I have named this dish as ” 1/4 cup halwa ” because I have taken 1/4 cup of each ingredients which have been used to prepare this halwa/sheera/kesaribath ! Super soft, yummy, melt in mouth, delicious, easy to make sweet dish which can be made in no time, if
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ಉದ್ದಿನಬೇಳೆ ಉಂಡೆ | ಉದ್ದಿನ ಉಂಡೆ | Delicious uddina bele unde/ladoos, which are kids friendly, lentil based summer vacation special dishes, which I have grown up eating and continued to do so with my children also. A nutritious unde/laddoo made using uddina bele/urad dal/split black gram. A very healthy, tasty, yummy easy to prepare recipe with
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ಚೂಡಾ ಅವಲಕ್ಕಿ ಕೆಂಪವಲಕ್ಕಿ ಚೂಡಾ | Crispy, spicy thin roasted flattened rice or avalakki chooda is a tea/coffee time snack and also it is made using very less oil and includes all the healthy stuff in it Suitable for people of any age group. I say it’s one of the Karnataka special snack, that too specially
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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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As I have explained in my earlier post raw mango Puliyogare ,  this is the signature dish of a particular community in namma Bengaluru called Iyengars community. The classic Puliyogare is spicy yet tangy and it always tastes better a few hours after it is being mixed with the cooked rice. Though tamarind is the main
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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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ರಾಗಿ ಹಿಟ್ಟು ಮತ್ತು ಅಕ್ಕಿ ಹಿಟ್ಟು ಫುಲ್ಕಾ | ರಾಗಿ ಹಿಟ್ಟು ಮತ್ತು ಅಕ್ಕಿ ಹಿಟ್ಟು ಇಡಿಯಪ್ಪಂ | Like they make Phulka using the whole wheat flour here in north India, we, the south Indians also make phulka using ragi flour as well as rice flour. The main difference between wheat flour phulka and these two is, we steam
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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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ಅವಲಕ್ಕಿ ಪುರಿ ಉಂಡೆ | Wishing you all a very Happy New Year filled with happiness, peace, health & Prosperity !! Avalakki puri unde or Puffed rice flakes unde/ladoo is a traditional snack/sweet from south India that too from Bangalore – Mysore region. Here the word ‘avalakki’ translates to rice flakes, ‘Puri’ translates to Puffed one
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ಬೀಟ್ರೂಟ್ ಹಲ್ವಾ ಅಂಜೂರ ಮತ್ತು ಬೆಲ್ಲದೊಟ್ಟಿಗೆ I make this halwa in my own way. I feel like more than sugar, jaggery goes very well with this particular recipe. Based on this recipe I make carrot halwa also using jaggery.  In my opinion both the halwa tastes best with jaggery than sugar.  The usage of fresh coconut, figs
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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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Unlike every year, for Deepavali, instead of making only sihi – khara boondi kalu , this time I made boondi ladoo and it turned out to be super yummy. This is one of the delicious and popular sweet served at almost all the religious and festive occasions all over south India. In Kannada this is called as
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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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ನಿಂಬೆ ಹಣ್ಣಿನ ಚಿತ್ರಾನ್ನ | Very much suitable Lunch box idea ie…….. one of the oldest, authentic, simple, flavorful, colorful, healthy one pot meal, which is an all time favorite among many people is Lemon rice. This tastes heavenly when we add the correct proportion of spiciness + sourness + salt into it !! This is
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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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Making of beetroot cubes | ಬೀಟ್ರೂಟಿನ ವಿವಿಧ ರೀತಿಯ ಬಳಕೆ | Normally we all use beetroot in the form of subji/palya, salad, raita, chutney, huli (sambar), Kootu (mix veg huli), saaru(rasam), halwa, milk shake etc etc. But the fact is we cannot make these on everyday basis, I mean no one likes to eat if you
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Carrot pudding is a simple, yummy desert which is nutritious too. Very simple to make recipe taken from one of my old written recipe book. This is a healthy recipe for children and grown ups. I have used raw cane sugar today, but I always put powdered jaggery in this but its completely your choice
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My first attempt at making melt in mouth sweet potato or sihi genasina holige. It was in my to do list since long time, but this time for Sankranti festival I made it. It turned out to be thin, crispy, delicious, yummy and melt in mouth dish…..wah ! Other holige recipes on my blog are dates/Kharjura
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The word ‘menthya’ translates to ‘fenugreek seeds’, ‘sihi’ translates to ‘sweet’ and ‘huggi’ translates to ‘Khichdi’ in Kannada. This is a special dish prepared compulsorily for new mothers, during 2nd & 3rd postpartum month ie after the delivery of the baby, in some of the communities, to improve their overall health, blood, strength and for
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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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ಕ್ಯಾರಟ್ ಹಲ್ವಾ …ಬೆಲ್ಲ ದೊಟ್ಟಿಗೆ Carrot/gajar halwa……with the minimum usage of ghee in it and also with the goodness of jaggery & almonds. It hardly takes any time to prepare this delicious sweet, which is also a winter special here in north India. We get plenty of red carrots/winter carrots now in Gurgaon. We can pair
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ರವೆ ಗುಲಾಬ್ ಜಾಮೂನ್ As the heading itself depicts, this is the recipe of gulab Jamun made using semolina/sooji/rave as the main ingredient and also a small amount of milk powder and ghee. We need to cook the semolina/sooji/rave in the milk first and then proceed with making the gulab jamun. This is a hassle free
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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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ರಸಂ ವಡೆ | ರಸಂ ವಡ | Rasam vade/waday/wada/vada is nothing but, deep fried, disc shaped fritters made using soaked black gram lentil and later these vada/waday are soaked in a kind of thin lentil soup which consists of small amount of lentils, tomato, tamarind juice, jaggery and traditional spice powder mix called rasam powder/saaru pudi. Rasam wada
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ಟಿಫನ್ ಪ್ಲಾಟರ್ | ಸೌತ್ ಇಂಡಿಯನ್ ಟಿಫನ್ ಪ್ಲಾಟರ್ | This particular tiffin platter is made in almost all south Indian states, particularly like Karnataka, Andhra Pradesh, Tamilnadu and Kerala at every house holds as well as Darshini, restaurant, hotels etc. Please click on the relevant link given below to read the detailed recipe. The urad dal
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ಮಾವಿನ ಹಣ್ಣಿನ ಕೇಸರಿಬಾತ್/ಶೀರ …ಬೆಲ್ಲದೊಂದಿಗೆ Yet another yummiest sheera/rave kesaribath recipe made by using fresh fruit and this time it is the king of fruits – mango ! We all at home like sheera with any kind of fresh fruit, it’s one of our favourite sweet dish. Normally most of the people use sugar in this
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ಪುಳ್ಳಂಗಾಯ್ ಉಂಡೆ/ಕಲ್ಲುಂಡೆ | This is one of the authentic, old and traditional, delicious, nutritious unde/laddu/ladoo recipe made using grains, lentils, nuts along with the goodness of dry coconut in jaggery syrup. Actually this particular recipe was made only when there used to be big functions like marriage and Upanayana (thread ceremony). As far as my knowledge
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ಮಾವು ಮೆಂತ್ಯ ದೊಣ್ ಮೆಣಸಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ Today I was planning to make any kind/some kind of spicy rice dish and I had only one big capsicum left in my refrigerator and around about 1/2 cup of grated raw mango !! So immediately decided to make capsicum rice, but using raw mango in place of lemon juice
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Ambode is a deep fried lentil snack from our own state, Karnataka. The main ingredient used in this snack is split bengal gram/chana dal/Kadlebele. This is one of the most suitable festive savoury preparation, which is almost everyone’s first choice I can say Normally ambode can be called as a definite pair along with Holige/Puran
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ಅಕ್ಕಿ ಕಡಲೇ ಬೇಳೆ ಪಾಯಸ | Akki Kadlebele payasa is a sweet dish/Payasa necessarily made on the day of Ganesha chaturthi/Ganeshana habba. No other kheer/payasa is made on that day, other than this. This is a simple and yummy payasa recipe and one of my most favourite Payasa/Kheer as well. Jaggery is used to get the
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ಕಾಯಿ ಹೋಳಿಗೆ | ಕಾಯಿ ಹೂರಣದ ಹೋಳಿಗೆ | Yet another, an authentic sweet flat bread recipe from Karnataka, popularly know as Kayi holige or fresh coconut Puran Poli, which is made using grated fresh coconut & jaggery mixed filling. This is known with different names across India. The outer layer differs from person to person. Generally
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Nippattu is a crispy, spicy and delicious rice crackers Particularly from Bengaluru & Mysuru region. It is a signature dish of people of a particular community called shetty community (Telugu speaking folks) in Bengaluru & Mysuru region, and I must say they are the experts in making this particular snack. In fact in Bengaluru/Mysuru nippattu
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As Gokulashtami/Janmashtami is around the corner I’m posting all the snacks which are necessarily made particularly on that day. Again muchhore is yet another savory snack made specially in the houses of brahmins in Bengaluru & Mysuru region. It is also a tea/coffee time snack and made on festivals like Gokulashtami/Janmashtami and of course Deepavali.
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Yet another spiral shaped, deep fried snack idea from southern parts of India. This one is also a traditional snack item made during Gokulashtami/Janmashtami, Ganesh chaturthi and Deepavali. Again it is also a great accompaniment with tea/coffee. Though this is called as chakkuli or chakli in Karnataka, but known with different names in different parts
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Thengolu is a deep fried, rice based snack from Karnataka (Bengaluru & Mysore region) necessarily made during Gokulashtami/Janmashtami and Deepavali. The main difference between this and chakkuli is, this contains comparatively more quantity of split black gram powder/uddina bele hittu than Chakkuli, again one more deep fried, rice based snack from Karnataka made on Gokulashtami.
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ಗೊಜ್ಜು/ಗೊಜ್ಜಿನ ಚಿತ್ರಾನ್ನ – ಲೋಟಸ್ ಸೀಡ್ಸ್/ಕಮಲದ ಬೀಜ ದೊಟ್ಟಿಗೆ | One of the traditional dish, which I enjoy relishing on since my childhood is this gojjina chitranna. Just prepare this gojju and store in a dry container in the refrigerator and use as and when needed by just mixing it with the cooked rice and your one
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ಚಿತ್ರಾನ್ನದ ಪುಡಿ | ಗೊಜ್ಜಿನ ಚಿತ್ರಾನ್ನದ ಪುಡಿ Chitrannada Pudi, the word ‘chitranna’ translates to the tempered spicy rice dish which we prepare using home made masala powder called chitrannada pudi…..my mom’s one more signature rice dish, prepared by using this particular powder. No vegetables are used in this recipe. It almost tastes like the south Indian
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ನಾಗರ ಪಂಚಮಿ ತಂಬಿಟ್ಟು | ಪಂಚಮಿ ತಂಬಿಟ್ಟು | A protein rich sweet snack recipe, which can be made on any day for that matter, but definitely should be made for Nagara Panchami festival. Every year this tambittu is specially made on the day of nagara panchami, in our native (shikaripura, Karnataka), along with bisi tambittu..ie rice flour
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ಕುಚ್ಚಿದ ಸೀ(ಸಿಹಿ) ಕಡುಬು | We prepare this Kuchhida Kadubu or steamed rice Sihi and khara (sweet and spicy) kadubu (dumplings) particularly on Nagara Panchami day. Actually it is very popular in Karnataka as sihi kadubu, uddina kadubu (spicy) and kadale kadubu (spicy). A very yummy & tasty dish which is steamed ie…. totally oil free/guilt
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ಖಾರದ ಕಡಲೆ ಕಡುಬು & ಉದ್ದಿನ ಕಡುಬು | We prepare this Kuchhida kadubu or steamed rice Sihi and khara (sweet and spicy) kadubu (dumplings) particularly on Nagara Panchami. Actually it is very popular in Karnataka as sihi kadubu, uddina kadubu (spicy) and kadale kadubu (spicy). A very yummy & tasty dish which is steamed ie…. totally
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ದೇವಸ್ಥಾನದ ಶೈಲಿಯ ಚಿತ್ರಾನ್ನ Yes… as the name itself depicts , this kind of chitranna is made in temples for naivedya and then they distribute that among devotees as Prasada. We get this without fail in all the south Indian temples. Last week my sis-in-law was here and we all visited few temples and there when
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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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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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‘Hayagreeva’ is an incredible traditional dessert, also famously known as ‘Hayagreeva Maddi’ , includes all the goodness of healthy ingredients. This is the Madhwa’s (followers of Madhwacharya) signature dish. This is one of my most favorite sweets (in fact all those sweets which has jaggery in it is my most favorite) We can call this
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ಸೌತೇಕಾಯಿ ಅವಲಕ್ಕಿ | Southekayi avalakki is a no fire, simple, summer friendly recipe, in which southekayi translates to cucumber (kheera) and avalakki translates to flattened rice (poha). No cooking is needed in this recipe except for the tempering. Since this is a very filling dish , we can have it for breakfast with a glass
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ಗೋಧಿ ಹಾಲುಬಾಯಿ | ಗೋಧಿ ಹಾಲ್ಬಾಯ್ | Explained with step by step procedure pics, Haalbayi….. famously known as wheat jelly at my place (my sons have named it so) is a very old and traditional sweet from Karnataka (Bangalore/Mysore regions) which is made using whole wheat milk and jaggery. We also make haalbayi using Ragi, rice
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ಕಲ್ಲಂಗಡಿ ಹಣ್ಣಿನ ಸಾರು – ಸೂಪ್ | After trying out my hands on Watermelon lassi, now I’m here with one more rare kind of recipe made using watermelon Watermelon curry – soup has become my most favourite curry/soup lately. I really look forward to prepare this curry more often. I got the basic idea of making this
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During summer we use tang as a refreshment drink often, apart from fruits and fruit juices. It contains all the goodness of Vitamins A, B, C & Iron. They say 1 glass of Tang gives 60% of Vitamin C required for the whole day. Instead of just stirring it in the cold water and drinking
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ಗೋಧಿ ಶ್ಯಾವಿಗೆಯ ಚಾಕೋ ಬಾತ್ | ಗೋಧಿ ಸೇಮಿಯಾ ಚಾಕೋ ಬಾತ್ | Earlier I have posted the recipe of semolina choco bath, in my blog. So I thought like let me try the same choco bath again but using vermicelli and it turned out to be the yummiest. I’m….. no doubt a big fan of chocolate flavored
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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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