ನಾಗರ ಚೌತಿ & ಪಂಚಮಿ ಯ ಹಸಿ ಮತ್ತು ಬಿಸಿ ಚಿಗಳಿ & ತಂಬಿಟ್ಟು Our warm greetings to you All on nagara chouti & nagara Panchami festivals The word hasi translates to raw and chigali translates to black sesame seeds and bisi translates to hot/cooked. The tambittu (laddu) is made using rice & rice flour. During Shravana masa/sawan
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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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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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This is one of the must do savory snack of Karnataka, prepared during Deepavali/Diwali. So thought of sharing my way of making this festival special snack with you all. The basic ingredients used in this snack is Chickpea flour & Rice flour in equal proportion. My mother was an expert in making this snack. I
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Made some twists in the basic dosay/dosa batter also by adding broken wheat and made variations in the proportions of the ingredients. So the batter is also different from the one which we make regularly. And on the top of it I used generous amount of fenugreek leaves. Since we make dosay/dosa using fenugreek seeds,
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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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ಇಡ್ಲಿ ಚಟ್ನಿ ಸಾಂಬಾರ್ Idly, sambar & chutney is a very basic, regular & traditional breakfast in south Indian households. In south India anybody who is little familiar with cooking will know how to make Idly. If the proportions and grinding consistency is perfect , then you can’t miss the perfect preparation. Idly is made by
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ಸೆಟ್ ದೋಸೆ | Set dosay – It is called so because in south Indian restaurants it is served in the set of three dosay’s. It is a thick yet soft, spongy, fluffy dosay/dosa, prepared using almost the same ingredients in different proportions than other types of dosay/dosa. Generally this is eaten with  sagu….. mixed vegetable sagu , Green
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