Appe Saaru | Appe HuLi | Raw Mango Saaru

A must have summer-monsoon recipe, tangy raw mango saaru or appe saaru
07/31/2020 6:46:45 PM vindhyadesai

Recipes with mangoes are endless whether they are ripe or raw, we can make so many recipes. In our Indian cuisine, the options are so many I sometimes wonder who could have thought of those! So today we are going to learn one such easy and traditional recipe appe saaru or raw mango saaru. It is a palate cleansing dish and it tastes so good on a rainy monsoon day!
This recipe has been in the drafts all summer as I have been busy looking after little ‘S’. So the recipes are coming slow and steady. With the festival season started things are about to get busier in my house. So I thought, why not try and post one last mango recipe for this year in the form of appe saaru, a specialty of Malnad region. ... “Appe Saaru | Appe HuLi | Raw Mango Saaru”

Rava Bhaat | Rava Masala Bhath | Rave Bhath

Soft, spicy and hearty breakfast, Karnataka special flavourful rava bhaat
01/19/2020 7:44:56 PM vindhyadesai

Simple breakfasts can be made extra special by making them in a different way. Either by adding different masala or by adding different vegetables. So, on this note, how about making a simple breakfast like upma/uppittu into a new dish and it is called rava bhaat. It is a Karnataka special dish and very delicious. Oh and I forgot, I have used my bhaat powder/pudi recipe as well in this rava bhaat recipe! ... “Rava Bhaat | Rava Masala Bhath | Rave Bhath”

Nucchina Unde | Bele Kadubu | Steamed Recipes

Loaded with protein and delicious flavour, steamed Karnataka special nucchina unde
12/22/2019 5:30:02 PM vindhyadesai

On a cold winter morning, imagine having a protein filled breakfast that is steamed and is very healthy for you. No, this is not some fancily described dish but our very own delicious Karnataka special nucchina unde. It is loaded with good protein coming from the dals and steaming these fun bundles makes them extra healthy. Nucchina unde is best enjoyed with bisi bisi paladya or kadhi. A chatpata pickle on the side elevates this dish even more.
For nucchina unde, I like to mostly use togaribele/toor dal, it gives nice body, it is easy to digest and has a sweet rounding taste. Other dals are added to enrich the dish and for different textures. The most important flavouring for nucchina unde is shunthi/ginger/adrak. It is essential for digestion and for the taste it brings out of the dals. I add jeera and black pepper, 2 of my most favourite spices. And I forgot to mention, I also add mustard, it gives a slight pungent taste and combined with coconut and green chilli makes it extra tasty. ... “Nucchina Unde | Bele Kadubu | Steamed Recipes”

Kadale Kaalu Usli | Black Chana Sundal | Usli Recipes

Spicy, tangy, loaded with protein and delicious coconut, kadale kaalu usli
10/06/2019 11:26:22 AM vindhyadesai

With Navratri in progress we are all busy with gombe habba/golu. Everyday, for naivedya and distributing prasada to neighbours and friends we need those usli/sundal recipes. along with lots of sweets we need to make fasting recipes for Navratri. So here we are today to learn kadale kaalu usli or black chana usli/sundal.
For any type of usli the main flavouring spices are in the form of fresh flavours, ginger, green chilli, fresh coconut. Then a squeeze of lime/lemon juice makes the usli very flavourful. Ginger is added to any usli to aid in digestion. Many people make usli masala with jeera, pepper etc but I like it just plain, simple and fresh. For kadale kaalu usli also, these are the main ingredients. ... “Kadale Kaalu Usli | Black Chana Sundal | Usli Recipes”

Ukkarisida Modaka | Ukadiche Modak | Modaka Recipes

Soft steamed bundles of fun, Ganesha’s favourite, ukkarisida modaka or ukadiche modak
08/30/2019 7:45:51 PM vindhyadesai

Ganesha Chaturthi is near and every food blogger puts in loads of efforts making and presenting different kinds of modak/modaka. I realised I do not have a single post of modaka in over 400+ recipes on FOI. Ganesha’s favourite modak/modaka has to be posted then, for this year’s festival falling on Monday, 2nd Sep of 2019. In my home, we always make everyone’s favourite, bele obbattu/holige. But today we will learn ukkarisida modaka or ukadiche modak.
Ukkarisida modaka or ukadiche modak are steamed modaka with a kayi-bella/coconut-jaggery hoorna/filling. The caramelized coconut-jaggery mixture along with the elaichi makes it very aromatic and flavourful. Now let’s talk about the outer layer, it is very important to get it right. It has a subtle taste and is made with rice flour made into a pliable dough. A pinch of salt is what adds the subtle flavour and seals the deal. ... “Ukkarisida Modaka | Ukadiche Modak | Modaka Recipes”

Satyanarayana Prasada | Sapada Bhakshya | Baalehannina Sheera

A well balanced sweet, loaded with bananas, raisins & cashews, Satyanarayana Prasada
08/11/2019 6:16:24 PM vindhyadesai

We as children always used line up for different prasada/offering/prasadam during festivals or pooja or other rituals. Some of the favourites being Panchamrutha, Tirupati Ladoo and definitely Satyanarayana Prasada. Satyanarayana prasada or sapada bhakshya is a super special kind of sheera made during Satyanarayana Vratha Pooja. How can it not be delicious when it is made for a special occasion with the best of ingredients!
Many of them do feel intimidated by the thought of making Satyanarayana Prasada. Simply because the occasion can be overwhelming or the fact that you are making it as prasada to distribute to people. But do not fear, there is a simple and easy way to make Satyanarayana prasada. Use good quality ingredients and do not do other things in parallel. Just concentrate on this and the secret is, well are you ready? Ghee! Yes good fresh ghee is essential to make a delicious prasada. ... “Satyanarayana Prasada | Sapada Bhakshya | Baalehannina Sheera”

Panchamrutha | Panchamritha | Festival Recipes

Sweet nectar as naivedya, panchamrutha with bananas & a balance of ingredients
08/06/2019 5:44:27 PM vindhyadesai

Now that Shravana month/masa has started, there are festivals almost everyday. But we cannot make sweets everyday and it is not good to consume so many sweets too. Of course, we do need to offer naivedya during the pooja rituals and what better than a simple yet wholesome ‘Panchamrutha’. Before I write a whole lot I would like clarify that there are many ways in which people make Panchamrutha but this is one way we make at home.
It is about the balance of all ingredients, the 5 nectars , milk, curd, sugar, ghee and honey. Kids and adults alike like this and it is one of the things we used to look forward to during festivals and on visit to temples. It is just a beautiful thing to wait for as the flavours develop as it sits. Panchamrutha is just so satisfying and the sweetness makes your digestive juices to start working before the big meal! ... “Panchamrutha | Panchamritha | Festival Recipes”

Bahala Bhaat | Mosaru Shavige | Curd Vermicelli

Creamy and cooling, curd based shavige or Karnataka special bahala bhaat
08/03/2019 3:21:59 PM vindhyadesai

On some mornings when you are short on time and do not have idli or dosa batter on hand, simple breakfasts come in handy. But upma/uppittu or avalakki can be boring sometimes and their turn for the week is up then we need some more ideas up our sleeve. One such recipe is my favourite Karnataka special bahala bhaat or mosaru shavige.
Bahala bhaat or mosaru shavige is a cooling shavige/vermicelli dish. It is loaded with fun things like cashews and raisins and of course the main ingredient is cooling mosaru/yogurt/curd. In my experience most vermicelli varieties take about 3-4 minutes to cook or 5 minutes tops! This can be then quickly cooled and mixed with cool mosaru/yogurt/curd. ... “Bahala Bhaat | Mosaru Shavige | Curd Vermicelli”

Baalekayi Pepper Roast | Raw Plantain Roast | Snack Recipes

Crisp, peppery, a delicious snack or side dish with tomato saaru, baalekayi pepper roast
07/31/2019 9:29:02 PM vindhyadesai

Finding healthy ways to snack is a big area of your cooking life. It is easy to reach a sugary snack bar or a bag of those salty potato chips. But those calories will make you feel guilty, a normal scenario isn’t it! So how about we remove the guilt and also fix the snack. So let’s make raw banana pepper roast or baalekayi pepper roast.
It is such a fun snack with very minimal ingredients. The flavour obviously comes from black pepper which is freshly pounded and for that fragrant South Indian taste, curry leaves do the trick. A pot of your favourite masala chai and baalekayi pepper roast, what a combination! ... “Baalekayi Pepper Roast | Raw Plantain Roast | Snack Recipes”

Godhi Kuttida Payasa | Daliya Payasa | Payasa Recipes

A creamy delicious Karnataka special godhi kuttida payasa, perfect for festivals
07/11/2019 9:10:24 PM vindhyadesai

Simple payasas are one of the most satisfying sweets out there. Our good old South Indian payasa/payasams are so wholesome. Even though they are sweet, they are filled with nutrition especially the ones made with jaggery. Rich in minerals and fibre, this godhi kuttida payasa or daliya payasa is one of the best.
Godhi kuttida payasa is whole wheat daliya, jaggery mixed with a freshly ground paste of coconut and poppy seeds. Almonds and cashews add richness and raisins add fun to this payasa. And what better than ghee and milk to further enrich this wonderful ‘food of the gods’! A bowlful of this payasa is actually food for the soul. ... “Godhi Kuttida Payasa | Daliya Payasa | Payasa Recipes”