Perfect for breakfast lunch or dinner, delicious avalakki bisi bele bhaat
08/17/2018 8:00:35 AM vindhyadesai
Making variations of famous dishes can be delicious at times. Like this avalakki bisi bele bhaat which is an easy alternative to making elaborate bisi bele bhaat. Both taste great and the textures are slightly different. For avalakki bisi bele bhaat I generally add mung dal or hesaru bele. Whereas for rice bisi bele bhaat we add toor dal or togari bele.
As this is a quicker version of traditional BBB it’s not necessary to grind a coconut masala. Avalakki or poha is quite light on its own so we do not need additional things to make it rich and heavy. Throw in a few cashews and groundnuts for that crunch and colour. Generally, avalakki bisi bele bhaat is served immediately. Avalakki/poha absorbs a lot of liquid and so does mung dal, so it’s best to serve it fresh. ... “Avalakki Bisi Bele Bhaat | Poha Bisi Bele Bhaat | Breakfast Recipes”
Deep coloured, sweet and bitter, yellu chigli or til ke ladoo
08/12/2018 9:34:01 PM vindhyadesai
Come August we start celebrating different festivals. One of the first ones is to worship the serpent god, nagara chauthi and naga panchmi. It is widely celebrated throughout India. Amidst all the celebrations we generally like to make simple and easy sweets. That is where our age old traditional sweets come to our rescue. In Karnataka we make a simple ladoo with sesame seeds called yellu chigli or til ke ladoo.
Yellu chigli is made with black sesame seeds and jaggery. It is quite easy to make and is one of the most important sweets along with tambittu (roasted chana ladoo). Sesame seeds are fried till they release aroma then mixed with jaggery powder and fresh ghee. Yellu chigli are smaller in size as they should be consumed in small quantities. ... “Yellu Chigli | Til Ke Ladoo | Sesame Seeds Ladoo | Sweet 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”
Warm and comforting breakfast, Maharashtra special ukadpendi
05/13/2018 11:06:44 AM vindhyadesai
Many times you need something in the morning which is just warm and comforting. Whatever the weather is, you always feel like eating something soothing to the gut. But obviously we would like something that is not bland. This Maharashtra special, ukad or ukadpendi is one such dish, delicious, simple and easy to make.
Ukadpendi has a thick porridge like consistency. It consists of rice flour and besan mixed with buttermilk mixture. To make ukadpendi delicious roasted groundnuts are added on top with a simple tadka to finish with. To make it extra tasty I add a bit of amchur powder, red chilli powder and turmeric for a nice golden yellow colour. ... “Ukadpendi | Ukad | Breakfast Recipes”
Bright with summer colours, spicy and chatpata, sweet potato cutlet
05/09/2018 8:30:14 AM vindhyadesai
Crispy cutlets are a filling snack. They can be eaten just for a snack or a light dinner (provided it is roasted and not fried) just like this sweet potato cutlet. They are packed with flavour and so much fun to eat. Everybody who hates sweet potato will fall in love with it after eating this sweet potato cutlet.
Sweet potato cutlet has a whole bunch of nice things in it with pop-in-the-mouth peas and crunchy groundnuts. It is mildly spicy with a distinct sweetness from the er… sweet potatoes and peas. You can of course adjust the spiciness as per your taste. Serve sweet potato cutlet with just some ketchup or pudina chutney. ... “Sweet Potato Cutlet | Starter Recipes | Snack Recipes”
Flavourful & fresh, marking the arrival of spring and Ugadi special, maavinakayi chitranna
03/17/2018 7:17:01 AM vindhyadesai
Raw mangoes/maavinakayi are best eaten during the ‘season’. Firm, fresh raw mangoes taste best when made into a spicy maavinakayi chutney i.e. mango chutney or this maavinakayi chitranna. It’s heaven in the mouth with the play of all flavours, sourness from the raw mangoes, spiciness from chillies, light bitterness from methi seeds and sweetness from the jaggery.
It’s the best combination there is to mix with some cooked rice. The crunch of the groundnuts makes this super simple maavinakayi chitranna fit to made for a grand festival like Ugadi. It’s that time of the year when you get the first good crop of raw mangoes and they are very juicy and flavourful. Try this maavinakayi chitranna this Ugadi. ... “Maavinakayi Chitranna | Raw Mango Chitranna | Bhaat Recipes”
A simple and flavourful poha/avalakki dish, malnad style gojjavalakki
03/05/2018 10:00:05 PM vindhyadesai
I am always looking for new ways of making poha/avalakki. Most common ones are kayi avalakki, batata poha, kanda poha, matar poha etc. In Karnataka another famous poha/avalakki dish is huLi avalakki/gojjavalakki which I have already posted here. In this variation, I tried a malnad style gojjavalakki version with simple spices from Malnad region of Karnataka. All spices give a fresh flavour and make this dish really tasty.
Malnad style gojjavalakki can be eaten for breakfast or even for a light dinner. Tastes best served with curd/yogurt. The difference between Mysore/Bangalore style gojjavalakki and Malnad style gojjavalakki is the way in which the ‘gojju’ is made.
In Mysore/Bangalore gojjavalakki the ‘gojju masala’ is not cooked but it is allowed to set for a few hours and then mixed with powdered poha/avalakki. Whereas in Malnad style gojjavalakki the gojju is made fresh and is cooked just like in puliyogare. Either way both dishes taste great. ... “Malnad Style Gojjavalakki | Malnad Gojjavalakki | Breakfast Recipes”
Lemon Rice, a common dish, ever popular dish from South India
03/03/2018 12:23:44 PM vindhyadesai
Most liked and savoured lunch box item. Kids and adults alike absolutely cherish this, nimbehannina chitranna a.k.a lemon rice.
Made with simple ingredients, lemon rice is one of those dishes that you will never get bored of. Freshly cooked rice mixed with a flavourful tadka of mustard, groundnuts, fragrant curry leaves. A generous pinch of turmeric imparts a beautiful yellow hue. Grated coconut and a big squeeze of lemon juice to finish off the tasty lemon rice. ... “Lemon Rice | Nimbehannina Chitranna | Bhaat Recipes”
Delicious with crunchy peanuts, perfect for fasting sabudana khichdi
09/22/2017 10:29:30 AM vindhyadesai
Sabudana khichdi is a staple in Maharashtra and North Karnataka. It is mostly made during fasting days for vrats or ekadashi. Sabudana khichdi is very simple to prepare, soaking sabudana is the most important step. Sago or sabudana or seeme akki as it is called in Kannada is a product of tapioca starch obtained from cassava root.
Sabudana khichdi is a simple and humble dish. It has soft yet crisp golden roasted potatoes, crunchy roasted groundnuts/peanuts. The hint of lemon takes the khichdi’s taste to another level! A plate of sabudana khichdi served with cool yogurt is ideal even for breakfast or just as an evening snack. ... “Sabudana Khichdi | Sabudani Khees | Fasting Recipes”
Crispy, chatpata, kurkura healthier alternative, whole wheat flakes chivda
05/01/2017 4:14:15 PM vindhyadesai
Want to munch on something chatpata and kurkura? Then try this whole wheat flakes chivda, a simple and healthier alternative to deep fried snacks. Chivda is in fact my most favourite snack surpassing chakli, kodubale or muruku. Or may be not 🙂 all are equal! Chivda is so tasty and it is quite a filling snack, the best part is, it is not deep fried.
Typically chivda is made with rice flakes/avalakki. I always try to find new ways to make chivda. Last Deepavali, I made a big batch of whole wheat flakes chivda to give to friends and colleagues. It turned out crispy and tasty. ... “Whole Wheat Flakes Chivda | Flakes Chivda | Chivda Recipes”