Spicy karibevu soppu chutney pudi, best eaten with hot steamed rice & a dollop of ghee
03/27/2019 9:39:04 PM vindhyadesai
A spicy chutney powder or pickle always makes a meal special. It makes your lunch/dinner extra special, literally finger-licking good! It cleanses your palate and makes the flavours of all the other dishes come through. Karibevu soppu chutney pudi or curry leaves chutney powder or podi is that exact condiment which will take your meal to a different level.
Karibevu soppu chutney pudi is made with fresh curry leaves fried till crisp and then powdered with other roasted ingredients and spices. This is used as a condiment to eat with steamed rice and some ghee. It can even be used on the side and tasted in between morsels of food. ... “Karibevu Soppu Chutney Pudi | Curry Leaves Chutney Powder”
Soft and lacy cucumber neer dosa, with light green specks of a delicious cucumber
03/23/2019 8:03:52 PM vindhyadesai
Starting your Sunday morning or any morning with dosas just off the tawa, sounds like a great idea. But want to try making a different kind of dosa? So here it is, cucumber neer dosa or southekayi neer dosa. Lacy, soft cucumber neer dosa speckled with light green cucumber not only sounds nice but also looks and tastes great!
You can soak rice overnight or just for 4-5 hours. Then you can grind rice with the remaining ingredients and then immediately make dosas. You can also keep the batter overnight/or few hours to lightly ferment and then make cucumber neer dosa. Either way they are delicious. The last time I made them I served them with sorekayi saasme but you can serve with any chutney! ... “Cucumber Neer Dosa | Southekayi Neer Dosa | Dosa Recipes”
Loaded with fresh coconut, simple Karnataka style beans palya
03/17/2019 7:55:37 PM vindhyadesai
A fresh and simple palya is always a nice accompaniment. Generally palya is made with one vegetable or may be two with fresh produce. These fresh vegetables are celebrated in South India in the form of a simple palya or thoran or poriyal or samayal or sabzi. All of these have pretty much the same kind of recipe. In Karnataka, we call it palya and beans palya is one of the most famous in this variety of side dishes.
All you need are fresh tender beans in the required quantity, washed and chopped finely. A simple vaggarne/tadka with saasuve(mustard) and uddina bele(urad dal) is made and the beans or hurulikayi are added. Once the beans are cooked, it is topped off with some freshly grated coconut. Coconut defines any palya and makes this beans palya taste wonderfully earthy and sweet. ... “Beans Palya | Hurulikayi Palya | Palya Recipes”
Karnataka special, sabsige soppu akki roti, the perfect, nutritious breakfast
02/25/2019 9:30:12 PM vindhyadesai
My go to dish for breakfast or sometimes for dinner is akki roti and especially sabsige soppu akki roti. Coming from Karnataka, I have a soft corner for akki roti. At home, this is the most sought after dish, if we cannot think of anything, then we go for akki roti. This Karnataka style sabsige soppu akki roti or dill leaves akki roti is the best of its kind!
The main things for a good sabsige soppu akki roti, is good rice flour, lots of grated coconut, well grown dill leaves chopped finely. Optionally, you can add a bunch of chopped onions to give it a sweet taste and crunchy texture. Remember to let the rice flour rest by adding a little boiling water to it. This will make rice flour nice and doughy and pliable. ... “Sabsige Soppu Akki Roti | Akki Roti | Breakfast Recipes”
Flavourful pudina coconut chutney, perfect side dish with idli or dosa
02/07/2019 8:10:46 PM vindhyadesai
I have photoshot many chutney recipes and they always get hidden away and somehow get neglected. But as I have mentioned in my previous chutney posts, these are very essential condiments in a meal. Chutneys cleanse you palate and let’s face it, without chutney, no dosa or idli would taste good (yes including chutney pudi/powder). So here it is, pudina coconut chutney or pudina kayi chutney.
All you need is a handful of fresh pudina leaves/mint to make this pudina coconut chutney really flavourful. I love the flavours of this chutney as it leaves a refreshing flavour and cleanses you palate. Just a few ingredients from the store cupboard and you have a tasty chutney to serve with idli or dosa. ... “Pudina Coconut Chutney | Mint Chutney | Chutney Recipes”
Naturally sweet and rich in nutrients, sihi genasu or sweet potato sweet
02/05/2019 9:39:25 PM vindhyadesai
Tubers such as sweet potato, cassava are so underrated. So few takers for these ancient vegetables. But then there is aloo (potato) which came to India through Portuguese about 300 years ago. But we have always had other tubers and root vegetables. These are infact our staples providing essential nutrition in the form of carbohydrates and fibre. So I have come back with a North Karnataka special recipe sihi genasu or sweet potato sweet, translated literally!
Although sweet potatoes look hard they cook very quickly. They have so much taste in them that not much is required to make a nice dish out of it. As with North Karnataka cuisine, we always have simple dishes just like the simple people from the region. Few ingredients and sihi genasu or sweet potato sweet is ready. The syrupy consistency makes you want more. ... “Sihi Genasu | Sweet Potato Sweet | Sweet Recipes”
Lacy and soft, very light on the stomach, ganji dosa or kalikanji dosa
02/3/2019 7:42:40 AM vindhyadesai
Who does not love dosas! I am a big fan of finding new ways of making dosas to bring in variety. So many textures, so many flavours all in a dosa. Soft, lacy, crispy, with filling, without filling, thick or thin, find them all in a dosa! You can make it simple and humble or grand and elaborate. So this time I have come back with a soft lacy dosa recipe ganji dosa or kalikanji dosa I learnt from a magazine.
Ganji dosa or kalikanji dosa is made with a simple rice batter. The most important thing about ganji dosa or kalikanji dosa is the rice does not require a lot of time to soak. Just soak it for a couple of hours. Then the rice is ground with little coconut and some batter is boiled into a ganji (rice porridge). This ganji is poured into the batter after it cools down making it ganji dosa or kalikanji dosa. ... “Ganji Dosa | Kalikanji Dosa | Dosa Recipes”
Loaded with dry nuts & fruits, laced with fragrant spices, dry nuts ladoo
01/06/2019 1:14:40 PM vindhyadesai
Many of us would have made resolutions for the new year and most of them are connected to eating and fitness. A nutritious dry nuts ladoo could be the answer. This is rich both in taste and texture but equally nutritious if not more. You can pretty much add any kind of dry fruits or nuts you prefer like dried figs, apricots, dry cherries, candied fruits apart from the ones mentioned in this recipe.
Jaggery is rich in minerals and also provides calcium. But for me the favourite part of this ladoo dry nuts ladoo is neither nuts nor jaggery. Uh-huh! Anyone can imply that from the name, dry nuts and ladoo saying it has something sweet. ... “Dry Nuts Ladoo | Dry Fruits Ladoo | Ladoo Recipes”
Delicate and light, super flavoursome coconut idiyappam
12/04/2018 7:31:37 PM vindhyadesai
Delicate and light filled with coconut flavour, coconut idiyappam is very easy to make. It needs a little patience and you can serve some really fancy looking food in no time. I generally use good quality store-bought idiyappam flour, organic of course. But you can also use rice flour to make idiyappam, check the notes in the recipe card.
For coconut idiyappam it’s best to grind the coconut into a paste before adding to the flour. I skipped this as I was in a hurry but coconut can get stuck in the plate while pressing out the idiyappam. Ensure to season the idiyappam dough well or your coconut idiyappam will taste bland. ... “Coconut Idiyappam | Tengu Idiyappam | Breakfast Recipes”
Cooling and nutritious Mangalore southekayi beejada tambli
12/01/2018 8:05:53AM vindhyadesai
We often discard the leaves, seeds and peels of vegetables and fruits. There are some vegetables and fruits where the part should not be consumed (like apple seeds, tomato leaves or potato stalks) or is not edible like hard peels etc. But there is no reason why the seeds and peels cannot be consumed if they are edible. Mangalore southekayi beejada tambli is exactly the recipe which resonates the idea of using usually discarded element.
Mangalore cucumber or southekayi if it is tender, the seeds are very much edible or atleast the extract that comes out of it. So if you are making Mangalore southekayi huLi/sambar then store the seeds they can be used to make this Mangalore southekayi beejada tambli or saaru. The idea is to grind and extract the pulp and liquid out of the seeds. This liquid is then mixed with well beaten fresh yogurt. An aromatic tadka on top makes the tambli very tasty. ... “Mangalore Southekayi Beejada Tambli | Tambli Recipes”