Masaledaar and loaded with vegetables, fresh Karnataka style mixed vegetable kootu
10/18/2018 8:14:59 PM vindhyadesai
A simple South Indian fare for lunch is the most satisfying meals one can eat. It can just involve a simple sambar/huLi or saaru/rasam along with some palya/thoran to with rice. A little curd to end the meal, and that is meals served! So let’s make this simple and humble lunch a bit more exciting. Let us learn the recipe of a Karnataka style mixed vegetable kootu.
Kootu is the richer cousin of sambar, it is generally a bit demanding than a regular sambar. They have freshly roasted and ground up masala added to a dal base. Any kind of suitable vegetable can go into a kootu. Here’s how about we make a Karnataka style mixed vegetable kootu with loads of fresh vegetables. ... “Mixed Vegetable Kootu | Karnataka Style Kootu | Kootu Recipes”
Spicy, delicious, loaded with nuttiness & full of flavour, Hyderabadi special Bhindi Ka Salan
10/06/2018 11:43:01 AM vindhyadesai
A spicy and delicious curry as an accompaniment with pulao, biryani or rotis is always welcome. Such curries enhance the taste of the dish even more and cleanses the palate. Such curries do not have to be oily or loaded with chillies to make them tasty. I have described one such lip-smacking recipe here, bhindi ka salan, Hyderabadi style!
Bhindi ka salan has a delicious masala paste going into it made with with roasted groundnuts, sesame, coconut and some fragrant spices. The flavours are then brought together by adding tamarind and jaggery balancing all the flavours. Ensure you are using fresh and tender bhindi/okra which makes bhindi ka salan really tasty. ... “Bhindi Ka Salan | Bhindi Recipes | Curry Recipes”
Creamy, nutty & mildly spicy, capsicum masala, colourful capsicum in a peanut gravy
09/16/2018 12:58:19 PM vindhyadesai
A delicious, creamy and nutty gravy with roasted capsicum dices is today’s recipe. Capsicum masala is a super tasty side dish for chapathi or rotis. It is easy to make and is so rich and creamy. It has some simple everyday spice powders to bring out the flavours. The lightly browned capsicum makes it extra special.
When I said it is easy to make, do keep in mind it does not get ready in ten minutes. Allow some time for frying and grinding the masala. But it is easy in the sense that you do not need to run to the grocery store to buy specialty ingredients. The steps can also be done in parallel. Fry the capsicum in one pan and get the masala ready on the other side. Capsicum masala is then a breeze to prepare. ... “Capsicum Masala | Capiscum Curry | Gravy Recipes”
Humble and simple, mosaru avalakki, or dahi poha, Shri Krishna Janmashtami special
09/01/2018 11:35:55 AM vindhyadesai
A must have dish, mosaru avalakki for Shri Krishna Janmashtami along with some some fresh butter churned up for ‘muddu’ (beloved) Shri Krishna. Fun snacks offered are such as kodubale, benne muruku, chakli, kobbri mithai, 7 Cups barfi, kalakand. But the most simple and humble dish required on the day is ‘mosaru avalakki’ or dahi poha.
You can choose to add some simple tadka/vaggarne ingredients to make it extra tasty. But in general you can even it keep it plain and quickly mix this up. After eating oily snacks a few spoonfuls of this mosaru avalakki is indeed cooling. So as I mentioned, ignore ‘For Tadka’ ingredients mentioned in the recipe and just follow the simple steps to mix poha with curd. ... “Mosaru Avalakki | Dahi Poha | Mosaravalakki”
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”