Tag: Karnataka

Mixed Veg Kurma | Vegetable Kurma | Gravy Recipes

A great accompaniment for rotis & chapathis, mixed veg kurma in a coconut based gravy
03/31/2018 11:21:36 PM vindhyadesai

It’s always good to have a lot of gravy based recipes in your cooking repertoire. They work really well with chapathis and rotis and they just bring your full menu together. Mixed Veg gravies like saagu or this mixed veg kurma, Karnataka style are delicious gravies.
Lip smacking mixed veg kurma has an aromatic coconut based masala blend with subtle spices. It’s creamy and has the goodness of all the veggies like beans, carrots and green peas. I also served the leftovers with whole wheat puris and kesar elaichi shrikhand! ... “Mixed Veg Kurma | Vegetable Kurma | Gravy Recipes”

Iyengar Bakery Style Aloo Bun | Aloo Bun | Snack Recipes

Soft & hot, Iyengar Bakery Style aloo bun, with a spicy potato filling
03/28/2018 9:34:51 PM vindhyadesai

Remember those school days when you used to come home to a treat. Hot aloo buns from your local Iyengar bakery and soft honey cakes to finish off. Mouth-watering isn’t it, so here is the recipe for Iyengar Bakery Style aloo bun. A spicy aloo filling inside a well risen dough and baked till nice and golden, who won’t like it!
A well made aloo palya has the right amount of moisture and the subtle spiciness defines it. Imagine eating this delicious filling inside a soft bread on a rainy evening, perfect for those dusky evenings too! Making the dough is not all that difficult, planning a little ahead of time and then making Iyengar Bakery Style aloo bun will be surely be worth the effort. ... “Iyengar Bakery Style Aloo Bun | Aloo Bun | Snack Recipes”

Majjige | Chaas Recipe | Summer Recipes

Cool and refreshing, Ram Navami special homemade majjige or chaas
03/23/2018 10:01:59 PM vindhyadesai

A glass of majjige or chaas is what one needs in sweltering heat. It is like a lifeline to the parched throat. The coolness of watery majjige is very good for the gut and has a cooling effect on your body. Very simple to make, all it takes is a little set plain curd/yogurt and little salt. You can add chopped coriander and a little tadka for some extra flavour.
Majjige also aids in digestion and is made throughout India and called by different names. It is usually given as an after meal drink or served for festivals like Ram Navami. Curd/yogurt is beaten/churned till it turns even and then lot of water is added so it becomes watery. This is then chilled till it is served or you can serve majjige by adding ice cubes in them. ... “Majjige | Chaas Recipe | Summer Recipes”

Bellada Panaka | Gur Ki Sharbat | Juice Recipes

Cool, refreshing, a must for Ram Navami celebration – bellada panaka
03/21/2018 9:50:23 PM vindhyadesai

Panaka is a refreshing drink made with fresh lemon juice and it is generally sweetened with sugar. But this authentic cooling beverage is made from jaggery to result in a very nice bellada panaka. Jaggery or bella is unrefined and is not processed as much as sugar and is better for you. Moreover it is rich in minerals making it a healthy drink.
Bellada panaka is a must for Ram Navami festival. Along with majjige these are served in big pitchers on the streets by enthusiastic people and it’s for a good cause. It definitely helps the people to recover from the heat and is a big colourful celebration! It is flavoured with elaichi and a little dry ginger powder, black pepper powder and is chilled before serving. The lemon juice rounds up all the flavours so well, a simply super drink! ... “Bellada Panaka | Gur Ki Sharbat | Juice Recipes”

Carrot Saaru | Carrot Rasam | Rasam Recipes

Mild, sweet & piping hot carrot saaru or rasam, a great accompaniment with steamed rice
03/19/2018 9:41:50 PM vindhyadesai

Saaru or rasams are simple and light especially after making a heavy meal for festivals like Ugadi. I am a big fan different kinds of saaru and one such easy one is carrot saaru. It will be great to incorporate vegetables into saaru, they give a distinct taste. Carrots are very versatile and they really blend in well in this carrot saaru a slightly carrot’y taste, a little sweetness and also has the healing properties of saaru.
Piping hot carrot saaru mixed with hot steamed rice and there’s nothing like it. Very comforting and soothing, makes you feel refreshed and satisfied after a heavy meal. I have added some additional spices like jeera and black pepper along with saarina pudi/rasam powder. These spices take the taste and goodness of carrot saaru to the next level. ... “Carrot Saaru | Carrot Rasam | Rasam Recipes”

Maavinakayi Chitranna | Raw Mango Chitranna | Bhaat 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”

Dry Nuts Holige | Dry Nuts Obbattu | Ugadi Recipes

Rich, nutty, delicious, Ugadi special obbattu, dry nuts holige
03/14/2018 10:24:30 PM vindhyadesai

A rich and delicious treat is the best way to celebrate grand festivals like Ugadi and Deepavali. What better dish than dry nuts holige or obbattu for such festivals. Dry nuts holige has a rich dry nuts filling inside a thinly rolled out whole wheat dough then roasted with homemade ghee.
For dry nuts holige you can basically add any kind of dry nuts like pistachios, cashews, almonds, walnuts, pecans all unsalted and unroasted of course. The dry mixture consists of dry nuts obviously and some subtle spices like elaichi and javitri (mace). It’s made into a nice soft filling and then rolled out just like a paratha. ... “Dry Nuts Holige | Dry Nuts Obbattu | Ugadi Recipes”

Sweet Potato Chutney | Genasina Chutney | Chutney Recipes

Mildly spicy and sweet, easy side dish, sweet potato chutney
03/07/2018 10:09:09 PM vindhyadesai

Making chutney always seems like a daunting task. Especially if you have to grate loads of coconut. Sometimes it’s best to make chutneys with any available ingredient like any kind of vegetable, vegetable peels, dals, spices etc. Sweet potato chutney is one such chutney, easy and very flavourful, it has the right balance of flavours.
If you have a pile of sweet potatoes lying at home, pick up 1 or 2 of them and make this easy sweet potato chutney. It makes a great combination for dosa, idli or rotis. Sweet potato chutney does not involve a lot of ingredients, it can get ready in a jiffy and then you can savour your dosas and idlis with this chutney. The sweetness of sweet potatoes makes the chutney have rounder and full flavours. ... “Sweet Potato Chutney | Genasina Chutney | Chutney Recipes”

Malnad Style Gojjavalakki | Malnad Gojjavalakki | Breakfast 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 | Nimbehannina Chitranna | Bhaat 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”