Tomato Salna | Plain Salna | Gravy Recipes

A rich and thick tomato based gravy with fragrant spices, tomato salna
04/14/2019 8:47:05 PM vindhyadesai

In many of my gravy recipes, I have emphasized the importance of making gravy based recipes for chapathi or roti. Dry palyas/sabzis are nice but you want something to make your chapathis or rotis even more enjoyable. Especially when you are packing a lunch dabba to office or school. So here we are with another delicious tomato based gravy with due importance to tomato, tomato salna.
A salna is usually made for a biryani or parotta. But this tomato salna goes really well with all kinds of rotis! Tomato salna like any other salnas’ has a fresh and fragrant spice base, freshly roasted and ground! The procedure is pretty simple, once you get hold of all the spices. Simple readily available spices usually found in the kitchen pantry go into this tomato salna. I referred to this wonderful recipe and loved the idea of making a plain gravy! ... “Tomato Salna | Plain Salna | Gravy Recipes”

Raw Mango Jam | Maavinakayi Gulamb | Aam Ka Murabba

A delicious homemade maavinakayi gulamb- raw mango jam, perfect for the mango season
04/09/2019 8:19:16 PM vindhyadesai

The temperatures are soaring and there are mangoes to make your life beautiful. Be it raw mangoes and sweet ripe mangoes, the dishes one can make are innumerable. So this time, FOI is back with raw mango jam or maavinakayi gulamb or aam ka murabba. This is a specialty of North Karnataka and Maharashtra region.
Raw mangoes are grated and simmered in sugar until a jammy consistency is achieved. Generally murabba is not overloaded with flavours, it is kept nice and simple. Simple fragrant spices like cinnamon (dalchini), clove (laung), cardamom (elaichi) are used. Here I have used elaichi. ... “Raw Mango Jam | Maavinakayi Gulamb | Aam Ka Murabba”

Karibevu Soppu Chutney Pudi | Curry Leaves Chutney Powder

Spicy karibevu soppu chutney pudi, best eaten with hot steamed rice & a dollop of ghee
03/27/2019 9:39:04 PM vindhyadesai

A spicy chutney powder or pickle always makes a meal special. It makes your lunch/dinner extra special, literally finger-licking good! It cleanses your palate and makes the flavours of all the other dishes come through. Karibevu soppu chutney pudi or curry leaves chutney powder or podi is that exact condiment which will take your meal to a different level.
Karibevu soppu chutney pudi is made with fresh curry leaves fried till crisp and then powdered with other roasted ingredients and spices. This is used as a condiment to eat with steamed rice and some ghee. It can even be used on the side and tasted in between morsels of food. ... “Karibevu Soppu Chutney Pudi | Curry Leaves Chutney Powder”

Beans Palya | Hurulikayi Palya | Palya Recipes

Loaded with fresh coconut, simple Karnataka style beans palya
03/17/2019 7:55:37 PM vindhyadesai

A fresh and simple palya is always a nice accompaniment. Generally palya is made with one vegetable or may be two with fresh produce. These fresh vegetables are celebrated in South India in the form of a simple palya or thoran or poriyal or samayal or sabzi. All of these have pretty much the same kind of recipe. In Karnataka, we call it palya and beans palya is one of the most famous in this variety of side dishes.
All you need are fresh tender beans in the required quantity, washed and chopped finely. A simple vaggarne/tadka with saasuve(mustard) and uddina bele(urad dal) is made and the beans or hurulikayi are added. Once the beans are cooked, it is topped off with some freshly grated coconut. Coconut defines any palya and makes this beans palya taste wonderfully earthy and sweet. ... “Beans Palya | Hurulikayi Palya | Palya Recipes”

Aloo Methi | Aloo Methi Sabzi | Sabzi Recipes

Simple everyday sabzi, wholesome and flavoursome, aloo methi
02/27/2019 9:18:01 PM vindhyadesai

A good collection of everyday recipes especially palya/sabzi is very essential. It should be part of a recipe book if you maintain one. Hand-written, everyday recipes are one of the best ways of learning to cook. Noting the recipe down even if you have a copy the book, is quarter of the recipe done. It nicely registers and you exactly know what you need to add to it. So new learners, bachelors, this is one such recipe, aloo methi.
Sabzis made with aloo make for a very easy recipe and go well with rotis/phulkas/chapathis. One of my favourite ways to make a side dish is to choose an easy recipe. I have made a Bengali style aloo methi sabzi with some panch phoran. If you do not have panch phoran readily available, it is quite easy to mix it, read on.
Methi daana (fenugreek), kalonji (nigella seeds), jeera (cumin), rai (mustard) and saunf (fennel)*, yes that easy. Or just use jeera instead, that works too for this recipe! ... “Aloo Methi | Aloo Methi Sabzi | Sabzi Recipes”

Pudina Coconut Chutney | Mint Chutney | Chutney Recipes

Flavourful pudina coconut chutney, perfect side dish with idli or dosa
02/07/2019 8:10:46 PM vindhyadesai

I have photoshot many chutney recipes and they always get hidden away and somehow get neglected. But as I have mentioned in my previous chutney posts, these are very essential condiments in a meal. Chutneys cleanse you palate and let’s face it, without chutney, no dosa or idli would taste good (yes including chutney pudi/powder). So here it is, pudina coconut chutney or pudina kayi chutney.
All you need is a handful of fresh pudina leaves/mint to make this pudina coconut chutney really flavourful. I love the flavours of this chutney as it leaves a refreshing flavour and cleanses you palate. Just a few ingredients from the store cupboard and you have a tasty chutney to serve with idli or dosa. ... “Pudina Coconut Chutney | Mint Chutney | Chutney Recipes”

Bharwan Karela | Stuffed Bittergourd | Bharwa Karela

Loaded with tasty masala stuffing, bitter sweet bharwan karela
12/28/2018 6:22:09 PM vindhyadesai

Bitter gourd or karela is always advertised as a vegetable not preferred by many. But infact it is one of those vegetables made regularly in many Indian homes. Karela, lauki or kaddu (bitter gourd, bottle gourd or pumpkin) atleast one of them will definitely feature on the menu. This might be the reason why it is not liked by many as it is dull, routine and boring. But how about we make the boring bitter gourd or karela interesting and a bit fancy. Bharwan karela is a very commonly made Punjabi dish.
Bharwan karela or stuffed bitter gourd as the name indicates has a flavourful masala stuffing filled into the cavity of karela and then cooked off in a sweet onion base. The flavours mingle so well in this dish and balance the pungent bitterness of the karela really well. Along with bharwan karela I served a simple Methi kadhi and some steamed rice, I say comfort food at its best! ... “Bharwan Karela | Stuffed Bittergourd | Bharwa Karela”

Carrot Saasme | Carrot Raitha | Saasme Recipes

Cooling with mellow sweet carrot flavours, simple carrot saasme
12/08/2018 1:44:57 PM vindhyadesai

A saasme or raitha provides a much needed cooling effect to the palate. If you used eating a spicy meal it is always good to balance with a cooling raitha on the side. Today let’s learn a slightly different kind of saasme, carrot saasme. A special thing about this saasme is it has a nice sweet taste and can be used as a dip just by itself.
For carrot saasme you can grind coconut and little mustard seeds add then mix it with carrot puree and yogurt/curd. Here I have made it plain and just added some chatpata flavours in the form of amchur powder and jeera-pepper powder to balance things. This is very much a kid-friendly recipe and helps cool off some spicy flavours. ... “Carrot Saasme | Carrot Raitha | Saasme Recipes”

Mangalore Southekayi Beejada Tambli | Tambli Recipes

Cooling and nutritious Mangalore southekayi beejada tambli
12/01/2018 8:05:53AM vindhyadesai

We often discard the leaves, seeds and peels of vegetables and fruits. There are some vegetables and fruits where the part should not be consumed (like apple seeds, tomato leaves or potato stalks) or is not edible like hard peels etc. But there is no reason why the seeds and peels cannot be consumed if they are edible. Mangalore southekayi beejada tambli is exactly the recipe which resonates the idea of using usually discarded element.
Mangalore cucumber or southekayi if it is tender, the seeds are very much edible or atleast the extract that comes out of it. So if you are making Mangalore southekayi huLi/sambar then store the seeds they can be used to make this Mangalore southekayi beejada tambli or saaru. The idea is to grind and extract the pulp and liquid out of the seeds. This liquid is then mixed with well beaten fresh yogurt. An aromatic tadka on top makes the tambli very tasty. ... “Mangalore Southekayi Beejada Tambli | Tambli Recipes”

Green Chilli Thokku | Hasi Menasinakayi Thokku | Thokku Recipes

Spicy and palate cleansing hasi menasinakayi thokku or green chilli thokku
11/26/2018 6:00:04 PM vindhyadesai

A spicy pickle always brightens up any meal. But making a pickle takes time unless it is an instant pickle. Another spicy dish that can brighten up a meal is thokku, spicy like a pickle and looks like a chutney. So here we are, making a spicy green chilli thokku or hasi menasinakayi thokku from Karnataka.
Green chilli thokku, will make your meal lip-smacking. Things are about to get hot in your meal! The important thing to make thokku is to fry the ingredients in oil well. For the green chilli thokku, the green chillies should be fried in oil till they develop blisters on the skin. It will break the heat and bring out the flavours and your green chilli thokku turns out super tasty! ... “Green Chilli Thokku | Hasi Menasinakayi Thokku | Thokku Recipes”