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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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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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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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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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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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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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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We all know that these distinctive and Pungent leaves are nutrient rich herb, which benefits our overall health in many ways. They have so high medicinal values. Today I just tried making tambuli, a curd based starter (normally we eat any kind of tambuli, mixed with a small amount of rice at the beginning of
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Today’s recipe is about superbly aromatic Mint/Pudina which comes along with charming fragrance. The mint leaves, fresh or dried are commonly used across the globe from making green chutney to refreshing herbal drinks. I normally dry them at home. It is very easy to do so. Clean the mint leaves, wash them thoroughly, spread them
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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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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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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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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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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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ಕಾಯಿ ಗಂಜಿ – ಗೊಜ್ಜು | ಕಾಯ್ಗಂಜಿ – ಗೊಜ್ಜು | 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 porridge), which is necessarily made on the day of dwadashi, parane (a taking of food after a day’s
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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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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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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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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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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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