ಗೋಧಿ ಮತ್ತು ಜೋಳದ ಹಿಟ್ಟಿನ ಮೆಂತ್ಯ ಸೊಪ್ಪು ಮೊಸರು ಪೂರಿ | I have put both whole wheat flour as well as Sorghum/Jowar flour in this recipe. I wanted to make use of fenugreek leaves/methi/menthya soppu, so Just to balance the bitterness of fenugreek leaves, I thought of adding curd and chilli flakes and it turned out to
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ಕ್ಯಾರಟ್ ಪೂರಿ | ಕ್ಯಾರಟ್ ಗೋಧಿ ಹಿಟ್ಟು ಪೂರಿ | Apart from other regular plain poori, to make it little more healthy and tasty and more in fiber, we can add pureed Spinach, methi, beetroot, tomato, carrot, onion etc. This is one such recipe. Just add some pureed carrot to the whole wheat flour or multigrain flour
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ಓಂ ಕಾಳಿನ ಪೂರಿ | ಅಜ್ವಾಇನ್ ಮತ್ತು ಮಿಶ್ರ ಹಿಟ್ಟಿನ ಪೂರಿ | As such I make something/anything deep fried dish once in a blue moon but only during rainy season I make them once or twice in a month. I guess it is nothing but the seasonal demand, my grand mother used say so. And  I think
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ಆಲೂಗಡ್ಡೆ ಅಥವಾ ಆಲೂ ರಸೆದಾರ್ ಪಲ್ಯ | Here in North India, they call it as aloo rasedar subji particularly, as they make numerous kinds of subji’s using aloo/potato. And this particular aloo rasedar subji is our family favorite. So I learnt it many years ago from a magazine and make it repeatedly to go with roti,
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ಮೆಂತ್ಯ ಸೊಪ್ಪು ಗೋಧಿ ಹಿಟ್ಟಿನ ಪೂರಿ | Though this is a deep fried recipe, this also has the goodness of whole wheat flour & fenugreek leaves ! It’s a very simple and easy recipe with very few ingredients. We can make once in a while. I make it at least once compulsorily during winter season every
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ಬೇಡ್ಮೀ ಪೂರಿ | ಉದ್ದಿನ ಬೇಳೆ ಗೋಧಿ ಹಿಟ್ಟಿನ ಬೇಡಮೀ ಪೂರಿ | Bedmi Poori is the most popular street food of Old Delhi. It is equally famous in Agra and Mathura region as well. Authentically bedmi poori is made using the ground paste of black lentils ( urad dal ), but as I easily get Urad dal
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ಬೆಲ್ಲದ ಕ್ಯಾರೆಟ್ಟಿನ ಹೋಳಿಗೆ sweetened with jaggery | This is something which I tried with left over carrot halwa. I never thought it would serve a day’s breakfast programme !! but it did so happy me ! So gladly sharing this carrot holige recipe with you all. First I thought of making paratha, while in the
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