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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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 great part is you can also eat
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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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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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Using or Putting fresh fruits in curries, huli/sambar, salads are common now a days, so I’m no exception and I too like to put dry nuts, fruits, fresh fruits in curry/subji or huli/sambar etc. And as such it becomes necessary or another way of consuming fruits here in north India to use fruits in hot
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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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We all at home are the big fans of this Kolkata special street food – ghugni chat. Ghugni chat is basically a gravy made using dried white peas along with some easily available at home herbs & spices. May be why we like this chat so much is because of a kind of resemblance to
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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 at home or even when you
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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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Raw banana cutlet using only one tsp of oil and made on Iron tawa. Today I’m not going to write much about the health benefits of consuming raw banana rather let us directly go to the recipe, explained with step wise procedure pics You can have a look at many other recipes which I have
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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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We tasted this tarakari anna recently in a south Indian restaurant called Naivedyam (Vipul Square). I and Mukund (my second Son) got attracted by this dish’s name ‘Tarakari anna’, which translates to ‘vegetable rice’ and we wanted to try and know about its taste. We definitely liked this simple recipe … no doubt. By smelling
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This is a fusion cuisine. I have mixed two dishes, one from Gujarat/Rajasthan and one more from our own Karnataka and created a different kind of one pot meal Recently I discovered a kind of new one pot meal, but which is actually not any new thing/dish in fact. Confused ? lol… wait will explain
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Feeling good rather pleasing for have created this recipe. Curd curry/majjige huli/majjige Paldya using a legume !! I can’t believe I could make this I mean it strike my mind to prepare something like this. Its unbelievable, feeling so so glad. Just slight moderations being made, otherwise this recipe is almost similar to one of
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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 includes medicinal properties in it. Very much suitable for the winters of
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This one is my most favourite rice preparation. I’m ready to relish this favourite rice dish any day any time and if needed all the three time of the day !! sounds crazy… isn’t it !! I’m preparing this dish in this same procedure since many years, say for around twenty six (26) years and
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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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As I had mentioned in my earlier post, today I’m here with my own creation ie…. Steamed jowar flour stuffed Paratha/Jolada hittina holige. Normally rather originally steamed rice flour is stuffed inside the wheat flour, rolled and cooked into chapatis/Polis. Even I did it in this method all these years. But once it strike my
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One of the very old and traditional food, which I have grown up eating. I and my paternal grand mother are the biggest fans of this dish. This is one of our most favourite dish – hittina holige paired along with maavina seekarane/mango ras/aam ras and badanekayi Palya/brinjal curry. This is mostly made in my
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A unique, new kind of rotti/thalipeeth recipe which Instantly came into my mind and eventually came into existence. We, the people of Karnataka make ambode/fritters using split bengal gram. So obviously the ambode is a deep fried snack. But One day, I wanted to make ambode but was not willing to deep fry it. Thought,
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Delhi street food, delish moonglet !! yes … moonglet recipe which is famous across Delhi, which I’m sure you are going to make time and again from now onwards. You read it right … today I’m here to share the recipe of how to make yummy moonglet easily at home. Basically moonglet is made using
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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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This is just a thought transformed into a breakfast dish !! Yes protein rich, diabetic friendly breakfast recipe which also has got fermented goodness in it !! Yes, last evening, when I was planning for today’s breakfast, thinking something in my mind, went to the kitchen and soaked the split bengal gram and split black
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Make something different this summer’s mango season for your family and friends. Make something baked. Recently I made this tart for a contest held by one of the baking group on fb in association with Ossoro flavours. We were asked to make and post any number of recipes we can and I also tried and
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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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Gujarati Vedmi or Puran Poli is a Indian stuffed sweet flatbread, which is often prepared on festivals. Prepared sweet mixture of cooked Pigeon peas and jaggery/sugar is stuffed inside the whole wheat flour outer cover and the specialty of this vedmi/Puran poli is, this is made in small sizes often unlike our regular chapati sized
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Yet another healthy, easy, simple soup, made using mixed vegetables, which is so soothing during this chill weather. Yes I have made it in a very simple method. I have not put any kind of spices rather it contains only cumin seeds powder and salt. I could not take the procedure pics as well as
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Happy New Year …….. wishing everyone a very happy & Prosperous New Year On this day, I definitely wanted to create something new and this is what I could imagine in my mind … a quick, simple, easy, tasty, yummy and delicious Payasa/Kheer. Just thought and combined my these two recipes ie … Cashew nuts
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This is one of the famous, delicious and tasty dish made using fresh sweet corn kernels from Gujarat. Only the tender, juicy/milky fresh corn makes the delectable chevdo, which is also known as makai ni Khichri. Long back, while surfing on the net, I found this recipe. I checked through many recipes and found out
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Creamy tomato soup made absolutely in my own way without adding any kind of thickeners like, oats, corn flour, cream, butter, yogurt, lentil, rice flour etc or any kind of colour enhancers. So how do we get that creamy texture ? And the answer is nuts. Yes…. since long time I was trying to make
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I had made these delicious laddus for this recent deepavali and we all at home liked it so much that again I’m planning to make one more batch though there is no festival or any occasion. Makhana or fox nuts are very nutritious and they have many health benefits packed in them. Here in Gurgaon
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Wishing you all a happy & Prosperous Deepavali. May God bless us all …. I’m here with one more fiber rich, delicious, nutritious, Protein rich, amazing sweet delicacy for celebrating this festival of lights. Happy festival to all of you once again. After making this delicious traditional sweet n number of times for many years,
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Any kind of red coloured vegetarian rice dish fascinates me little more, than green and yellow coloured ones, no doubt I love those both colours as well …. but still I do prefer red !! And My children, when they were young used to call all the red coloured rice dishes like Puliyogare , gojjina
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Vijayadashami greetings to All / ಎಲ್ಲರಿಗೂ ವಿಜಯದಶಮಿಯ ಶುಭಾಶಯಗಳು The comprehensive success of the Pandavas in their endeavor has been inferred to the everyday ventures of the common man. So on this day people exchange Shami leaves, take blessings from the elders in the family and wish each other victory in their own ventures and efforts
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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 ingredients and you will be ready with these healthy unde/laddu within no time. The
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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, the people of south India also make
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Wah !!!!! Pat on my back for getting this thought of making kadhi using ragi flour/millet flour/nachni flour – a nutritious dish/accompaniment to go with all kinds of flat bread and steaming hot rice ! Yes today when I was making preparations to make kadhi to pair along with cucumber wheat flour banale/karahi rotti ,
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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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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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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 and also it is said
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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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Maha Shivaratri wishes to All On this auspicious day made this Payasa/kheer/salad using sago/sabbakki/sabudana along with fresh fruits. This Payasa/kheer/salad also has the goodness of rock dates palm sugar and the melon seeds. This Payasa/kheer is made without using ghee and other kinds of nuts and fruits – that’s the specialty about this Payasa/kheer. Ingredients
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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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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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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 be made on that particular day
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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. This can also be consumed like a soup.
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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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A protein rich healthy preparation, which we always like to indulge in is this mixed pulses curry/mishra kalugala huli. The kannada word ‘mishra’ translates to ‘mixed’ and ‘kalugalu’ translates to ‘pulses’. I have used 12 kinds of pulses and a small quantity of toor dal/arahar dal/Pigeon pea/togari bele in this recipe. Since we use Pulses
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Spicy achari aloo subji/Pickled potatoes/Potatoes cooked with pickling spices, which can be prepared using either small sized whole potatoes or big potato cut into cubes, by putting achar/Pickle masala powder, in place of regular masala/spice powder we normally use to make any subji. We can use Paneer in place of potato, to make achari paneer.
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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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Crispy, spicy thin flattened rice 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 people from malenadu (my native place), coastal Karnataka and
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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 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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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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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 , but suddenly it did strike my mind that why don’t I try something new using banana along with jowar/sorghum flour and in the process, I also added whole
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I’m here with yet another steamed dumpling curry – one of the traditional Gujarat and Rajasthan special dish. It is basically a spicy wheat flour dumpling cooked in cluster beans curry. I made it just once and it instantly became one of our most favorite dishes. So making it repeatedly now. Both I and my younger son
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KHALI DOSAY can also be made using this batter. You can just check below at end of this post. During my recent visit to Bangalore, I learnt from a waiter in the restaurant, about the difference between Plain Dosay and Khali dosay, (as both these kinds are very famous among bengaluru people) So as per
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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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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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Yet another kind of curry/huli preparation with minimum, easily available ingredients at home. Goes really really well with rice and rice flour rotti However French beans is one of the most exceptionally used vegetable which tastes superb in any form. Personally I like french beans a lot Thank you so much Pavithra Rajesh for this
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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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To begin with let me translate the above mentioned Kannada words to English.  The word ‘akki’ translate to ‘rice/chawal’, ‘rotti’ translate to ‘roti’, and the main word here is ‘Banale’ which translate to ‘Wok/kadahi’. So basically, rice flour roti which is made directly in kadahi/Wok. Otherwise we make akki rotti on a sheet of butter
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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 this sweet along with
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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 preparation of gulab
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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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Yet another healthy, steamed traditional sweet dish from Karnataka, ie… beaten rice/rice flakes/flattened rice/Poha/Avalakki fudge, using jaggery, grated fresh coconut along with beaten rice. Thick quality beaten rice is used to prepare this sweet fudge. Actually I don’t prepare this dish very often, because we prepare & consume sihi avalakki (sweet avalakki) using the same
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Sorghum flakes/Jowar poha/jolada avalakki is processed following  “the process standardized for flakes preparation using flakes machine”, which is one of the millet and has a very good taste and is rich in essential health nutrients. Particularly I’m using it since last 3 years, which I saw in one of the stores in Gandhi bazar (namma Bengaluru),
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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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Curd chapati/Phulka or dahi chapati/Phulka is a Kind of Indian flat bread made using 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 seeds powder, cumin seeds in
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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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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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Kharabath is the most popular breakfast dish in Karnataka. Kharabath is nothing but making Upma by adding a special kind of masala powder and that’s how it tastes different from regular plain Upma. Actually in hotels in Karnataka it is served as ‘Chow Chow bath’ along with a scoop of Kesari bath and fresh coconut
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ಪೈನಾಪಲ್/ಅನಾನಸ್ ಹೋಳಿಗೆ During my recent visit to Bangalore, I came across a different kind of Holige/Pooran poli name in the menu card of a holige/Pooran Poli selling store ‘Mane Holige’ (they make varieties of Holige using many kinds of fruits and dry fruits apart from the regular Bele holige/Pigeon peas pooran poli, Kayi holige/coconut pooran
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As the name itself depicts…..this is a Satvik dish ie… no onion – no garlic recipe ! Wow very rich.. tasty, healthy.. delicious.. superb.. lip smacking yummy recipe. We all enjoyed this delicious chole with Rice, Dosa/Dosay and Phulka…..what not and what all. This recipe is really  awesome.  Satvik chole masala is most popular in
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A chocolate flavored semolina bath or sooji halwa or choco bath … as in…. Kesari bath…. is the yummiest sweet which I recently learnt from a TV cookery show. Any dish with chocolate flavour is our favourite! So obviously I wanted to try it as soon as possible and here is the outcome. It is
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We get very fresh fenugreek leaves here now in winter. Anything made using fenugreek leaves tastes awesome and we all at home like this wonderful leafy vegetable very much. More and more dishes are prepared throughout the winter and we enjoy each and every dish. I make fenugreek leaves paratha in three to four ways….
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ಚಟ್ನಿಪುಡಿ ಸಾಂಪ್ರದಾಯಿಕ ರೀತಿಯಲ್ಲಿ This is an authentic chutney powder/pudi recipe from Karnataka, which we prepare since ages. This can also be called as dry chutney as well as instant red chutney at times. Later on all the different varieties of chutney powder existed. Chutney Pudi/Powder is a staple condiment in many south Indian house-hold like
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Traditionally mathura Peda is made using only cow’s milk, no other milks were used. But now a days leave about the milk, we get everything ie… Khova, Powdered sugar etc readily available in the market. It is so delicious that no one can stop at having only one. I made Khova (instant) at home and
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We all know the health benefits of Chickpeas, I’m not going into its details today rather directly going to write the recipe This can be made with many variations, but the basic cooking procedure remains the same. Now I’m going to post three variations of it ie 1 usli made using only chickpeas, 2 chickpeas
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Vermicelli hyacinth beans idly| shavige avarekalu idly (Yet again moderated this recipe with a new and rare twist. You can check the updated version below (just after the procedure Pics) at the end of this page) Vermicelli is a commonly available ingredient, used in various cuisines across India. It is easily available in both raw
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A very easy, yummy, tasty fruit based halwa recipe which can be made in no time if apples and almonds are handy. Apple is a nutrition rich fruit. Everybody even who don’t like this fruit also can’t resist this halwa. Apple halwa prepared with sauteed apples, Almond and very less sugar. If we are using
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Here in Delhi NCR rather in north India, twice a year ie chaitra navaratri and sharad navaratri (Dussehra) they observe navratras vrat. During this period they eat few particular dishes different from what they eat regularly. During this period those vrat dishes are available in all restaurants as well in the form of single dish
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Amaranthus Amaranth in English or Rajagiri in Kannada or Rajgira/Ram dana in Hindi …. is a tiny grain which is gluten free. The origin of the word amaranth is Sanskrit. But amaranth isn’t technically a grain like oats, wheat, or rice. It’s sometimes referred to as a “pseudo-cereal” because its nutritional profile is very similar.
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Fermented batter Kanchipuram rave idly (below at the end) This is not the instant version. Many years ago I tried this recipe of making idly with fermented batter using split black gram & Semolina/Rava and split black gram & Broken wheat/Dalia. Since then it has become a regular breakfast dish at my Place. Since then I
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As the name itself says the main ingredients in this dish are Potato & Rice. In the same procedure you can prepare this rice with French beans , Cluster beans, cabbage, Capsicum, Brinjal etc individually OR by using more than one vegetable or mixed vegetable. This is one of the best one pot meal which
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This Low Profile humble legume called as Horse gram in English because of its use as a staple food for horses and cattle. This is called as Kulthi in Hindi and Huruli Kalu in Kannada. This has an exceptional nutrition profile. Horse gram is the most protein rich lentil found on the Planet. This is
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Karibevu soppina chutney pudi (ಬಾಣಂತಿಯರಿಗೆ) Packed with Carbohydrates, fiber, Calcium, Phosphorous, iron and Vitamins like C, A, B, E, Curry leaves are a wonder leaves with lot of health benefits. This particular recipe of curry leaves chutney powder is specially made for new mothers to consume during their Post partum period It is good for
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Red Pumpkin has lot of health benefits. It is high in Vitamins and Minerals, but low on calorie. Consuming fruits and vegetables of all kind, reduces many lifestyle related health issues. Red pumpkin is rich in Vitamin A, C & E, It contains minerals like Potassium, copper, Thiamin, magnesium, Phosphorus etc. It boosts up our
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I usually prepare Kootu (curry), Sihi tovve(dal), huli tovve (sambar), raita and Palya (subji) using Red/Green Pumpkin or Kaddu. And I always use small round red/green pumpkin while making Palya/subji. Here I’m going to share the recipe of the same with you all. Ingredients : measuring cup used – 250 ml For tempering : PROCEDURE :

How do we make carrot saaru/rasam ? This can be prepared easily by putting together easily available ingredients in the Kitchen. This is served with rice or else can be served also as soup. This tastes good when made little more spicy. Here is my method of preparing it. Ingredients : For Tempering : For
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Gulkand is undoubtedly a yummiest & delicious preparation. This has a natural aroma of rose. This has many health benefits & cooling properties. This is beneficial in problems like Lethargy, tiredness itching, acidity, stomach heat, Ulcer etc. This is a source of Calcium and is a powerful antioxidant. This acts as a very good digestive
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Curry leaves known as kadi patta in Hindi & karibevina soppu in Kannada is Packed with Vitamins like C, A, B, E…. Irons, Calcium, Fiber, Carbohydrates, Phosphorous, helps your heart function better. It is also good for skin & hair. As a South Indian, by default I use curry leaves everyday. It also gives nice
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I have heard these details about Rushi Panchami many a times from my elders since childhood & I have even seen my grandmother observing the Vratha. Still I don’t know how far this information is right !! The Rushi Panchami falls on the next day to Ganesha Chaturthi…..ie…fifth day of Bhadrapada maasa (month). The tradition
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Wish you All a very Happy Ganesh chaturthi. These are the dishes made during Ganesh chaturthi, one by one I will add recipes of all the dishes very soon. Have a great day. The spread goes like this on a Plantain leaf (clockwise)  Salt, Kosambari (lentil cucumber salad), Cucumber Palya (stir fry) , Kadalekalu usli
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Feeling really very happy to post my another innovated recipe ie “Carrot Kesari”. Whenever I prepare Carrot Juice, I use that strained pulp to make carrot saaru (rasam) or use along with any Huli (sambar). But this time I thought of using it in a different way and I got a naturally colourful, yummy dish
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