Green & bright, full of nutrition, palak paddu, perfect for breakfast
08/05/2018 8:23:30 PM vindhyadesai
I like to include bright greens mostly in paratha or thepla form. I also include greens in dosa, idli, mixing it with the batter. This time I experimented with Paddu or Gundupongala with spinach, palak paddu.
That day I had planned to make palak pathrode or patra and I had soaked rice. Unfortunately I had run out of tamarind, so I decided to make palak paddu. It was a hit! ... “Palak Paddu | Spinach Gundupongala | Paddu Recipes”
A delicious alternative to coconut chutney, creamy, spicy side dish, kabul chana chutney
07/26/2018 10:50:29 PM vindhyadesai
Chutneys make a meal really mouth-watering and tasty. But making and eating the same kind of chutney everytime is boring. We all need change especially when it comes to food, why compromise. With only a few ingredients you can make a different dish or in this case a different chutney. So we are back with another chutney recipe, kabul chana chutney or chick peas chutney.
Many times we have leftover chana after making chhole or chana masala. It’s never easy to get the measurement right for chana. So in that case what would you do with the excess soaked chick peas. Well here’s an idea, kabul chana chutney. ... “Kabul Chana Chutney | Chick Peas Chutney | Chutney Recipes”
Soft and crispy, healthy ragi roti, a super delicious roti
07/22/2018 6:19:25 PM vindhyadesai
Ragi or finger millet is such an underrated grain. In Southern parts of Karnataka, Mandya, Mysore and to certain extent Bangalore ragi is grown and used extensively. It is so light on the stomach and gives your strength. It’s farmer’s food, gives them the essential nutrients and keeps them full while they are working away in the field. Hittu or ragi mudde (ragi ball) is a very famous dish made in Karnataka. Ragi roti is another one, thin and mildly spiced rotis made from ragi.
Ragi roti is generally eaten with chutney pudi or chutney, a few onion slices and some yogurt. What a combination, simple dish for a simple living! Grated coconut added to the ragi roti makes them soft and retains good moisture. Sometimes I find making roti is simpler than making chapathi because you don’t need to roll the rotis with a belan (lattanige/rolling pin). ... “Ragi Roti | Karnataka Style Ragi Rotti | Roti Recipes”
Fresh earthy flavours, spicy and tasty heerekayi sippe chutney
06/15/2018 3:12:17 PM vindhyadesai
Most people would have heard elders saying at home that most of the nutrition is in the peels of a vegetable. Our elders had a lot of practical and wonderful recipes with peels and seeds which we generally discard. And it is definitely the case, peels and seeds do have a lot of nutrition. With lack of time coupled with a general disinterest in consuming nutritious simple vegetables we do not bother to saving peels and seeds. This heerekayi sippe chutney is made from ridgegourd/heerekayi sippe.
Nowadays we are again able to buy organic vegetables which should help us get back to some good recipes. Heerekayi sippe chutney has a very earthy flavour and is a good side dish for idli or dosa. Ridgegourd/heerekayi peels are high in fibre content and blends well with a few masala and coconut to give you can easy chutney. ... “Heerekayi Sippe Chutney | Ridgegourd Peels Chutney | Chutney Recipes”
A gem from Mangalore, a super delicious sambar, Mangalore Southekayi Huli
2018-05-27 3:48:00 PM vindhyadesai
Hot huLi a.k.a sambar with rice is a staple in most households in South India. Different regions of course have different ways of making sambar. Varieties of sambar with different vegetables are made. Each type of sambar is different as the masala added varies and vegetables render a special flavour of their own. Mangalore southekayi huli or sambar is a specialty from the Mangalore, Malnad and Udupi regions of Karnataka.
Soft Mangalore southekayi simmered in coconut masala and dal mixture is a super combination. Mixed with hot steamed rice and some ghee on top is a match made in heaven. Mangalore cucumber/southekayi is a cucumber variety grown in Malnad region and it has a very unique taste and texture. It is not very watery like regular cucumber and somewhat resembles a small white pumpkin in texture. ... “Mangalore Southekayi Huli | Mangalore Southekayi Sambar | Sambar Recipes”
Creamy and tasty, coconut and yogurt based lauki or sorekayi raitha
05/25/2018 7:26:51 AM vindhyadesai
We always end up looking for ideas for making simple side dishes. Especially mild cooling side dishes always need a lot of thinking. This sorekayi raitha is a nice and easy side dish. It is soothing to the gut and sorekayi/lauki is good for you.
Sorekayi raitha is also called sorekayi hasi majjige huLi. It has all the ingredients a majjige huLi has except chana dal/kadale bele. See the regular Karnataka style majjige huLi recipe. For sorekayi raitha an aromatic coconut based masala paste. This is then mixed with cooling yogurt/curd and a tadka is added on top! ... “Sorekayi Raitha | Sorekayi Saasme | Lauki Raitha | Raitha Recipes”
A must with idli, dosa and uddina vada, hotel style tiffin sambar
05/01/2018 9:45:27 PM vindhyadesai
Most hotels serve sambar with idli, dosas, pongal, and the ever popular uddina vada. Hotel style sambar also called tiffin sambar is an absolute must in tiffin centres and darshinis. Served with rice and a papad on the side is the saviour lunch for many people. It provides warmth and comfort to a hungry stomach. Daily office goers and factory goers depend on this tiffin sambar and rice.
So it is not only breakfast items but it is a staple in ‘tiffin’ boxes and carriers as they are called. Imagine dunking a piece of uddina vada in hot tiffin sambar, absolutely to die for! Plain tiffin sambar has pearl or sambar onions and tomatoes. A fresh masala is roasted and ground everyday and then simmered in a dal gravy. The more it boils the better it tastes. ... “Hotel Style Tiffin Sambar | Tiffin Sambar | Sambar Recipes”
Traditional and tasty, 7 Cups barfi with a nutty texture
04/24/2018 10:14:06 PM vindhyadesai
How do I begin to describe this all time favourite barfi of mine. Years ago I tried this recipe and I have used the same recipe ever since making minor adjustments and changing the size of the ‘Cup’ used to make this 7 Cups barfi.
This 7 Cups barfi has 7 Cups of a combination of simple ingredients like besan, sugar, coconut, ghee, milk and big handful of cashews. The nuttiness imparted from cashews makes the 7 Cups barfi a sure shot favourite with kids. Making this does require patience but the fruits of labour are sweet and rewarding, you do get a very nice barfi to eat. ... “7 Cups Barfi | Seven Cups Recipe | Sweet Recipes”
Delicious and special gojju, Karnataka style bendekayi gojju
04/22/2018 5:44:14 PM vindhyadesai
Gojjus hold a special place in South Indian cuisine. Different regions and states have their own special and unique way of making gojjus. This bendekayi gojju from South Karnataka (Mysore style) is one such tangy and delicious gojju. The combination of flavours sweet, sour and spicy makes a very disliked vegetable like bendekayi/lady’s finger/okra look really good.
Bendekayi gojju can be eaten with chapathis or steamed rice. It is so delicious that it will leave you licking your fingers after eating a meal involving this gojju. As always with bendekayi/okra ensure they are not wet and damp. Wash them overnight, spread them on a kitchen towel and let them air dry. ... “Bendekayi Gojju | Okra Gojju | Gojju Recipes”
Most common yet best breakfast ever, mixed vegetable upma
04/11/2018 3:15:36 PM vindhyadesai
Upma or uppittu, how should I start describing this delicious, healthy dish. Most households in India make this super tasty breakfast. After idli and paratha, upma is the most commonly made dish, it is indeed an everyday dish. However upma is disliked by many, if you do not get the consistency right, it will lump up or become dry and boring. Try this mixed vegetable upma and follow the steps, you will always make upma the way it should be made.
Mixed vegetable upma can be made with a variety of vegetables, like cabbage, beans, carrot and peas. Generally I add carrot, beans and peas the best combo. Upma needs to have the rava roasted well along with getting the right amount of oil/ghee and water to make the upma. Only then mixed vegetable upma for that matter any kind of upma will taste good. ... “Mixed Vegetable Upma | Mixed Veg Uppittu | Breakfast Recipes”