Tag : namma Bengaluru style

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4 September, 2021

Mandakki churmuri | dry bhelpuri |

Mandakki churmuri | dry bhelpuri |
Posted in : Beginners/Learner recipe, Chats on by : Divya Suresh
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ಮಂಡಕ್ಕಿ ಚುರಮುರಿ/ಡ್ರೈ ಭೇಲ್ಪುರಿ – VIDEO The very famous street food and a healthy snack from Karnataka, which can be easily made at home is mandakki churmuri/Puffed rice snack. Yes, here the Kannada word ‘mandakki’ translates to ‘Puffed rice’. The other name for it in Kannada is ‘Puri‘ I think almost all the households in Karnataka,
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29 March, 2019

TAMARIND RICE| PULIYOGARE|

TAMARIND RICE| PULIYOGARE|
Posted in : Huli| Curry| Tangy curry| Gojju| Dal| Tovve | Kootu| Sagu, Rice dishes| Pulao| Masala bath| Bisibelebath| Chitranna| on by : Divya Suresh
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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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4 May, 2018

FRENCH BEANS STIR FRY/ಹುರಳೀಕಾಯಿ ಪಲ್ಯ

FRENCH BEANS STIR FRY/ಹುರಳೀಕಾಯಿ ಪಲ್ಯ
Posted in : Stir fry| salad| Playa| Sookha subji| Usli| on by : Divya Suresh
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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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2 May, 2016

Pigeon peas amaranth leaves/soppina bassaru palya

Pigeon peas amaranth leaves/soppina bassaru palya
Posted in : Saaru| Saru| Rasam|, Stir fry| salad| Playa| Sookha subji| Usli| on by : Divya Suresh
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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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20 January, 2016

Vangibath | Brinjal rice bath | 2 methods |

Vangibath | Brinjal rice bath | 2 methods |
Posted in : Rice dishes| Pulao| Masala bath| Bisibelebath| Chitranna| on by : Divya Suresh
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ವಾಂಗೀಬಾತ್ | ಬದನೇಕಾಯಿ ಬಾತ್ | ಎರಡು ವಿಧಾನದಲ್ಲಿ | Vangi is a Tamil word which translates to “brinjal’ and ‘bath’ is any dish prepared using rice or rice flakes or semolina etc, therefore this dish is called as vangi bath A particular type of spice powder/masala powder is freshly made to prepare this rice & it
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26 October, 2015

Hot lentil rice dish | Bisibelebath Powder/Pudi

Hot lentil rice dish | Bisibelebath Powder/Pudi
Posted in : Home made masala powder| Pudigalu| Karnataka(Bengaluru) style spice powder on by : Divya Suresh
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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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10 October, 2015

Palyada pudi| Homemade vangibath powder

Palyada pudi| Homemade vangibath powder
Posted in : Home made masala powder| Pudigalu| Karnataka(Bengaluru) style spice powder on by : Divya Suresh
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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 vangibath masala
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10 October, 2015

Home made huli pudi| Karnataka style sambar powder

Home made huli pudi| Karnataka style sambar powder
Posted in : Home made masala powder| Pudigalu| Karnataka(Bengaluru) style spice powder on by : Divya Suresh
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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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