Mixed Vegetable Raitha

Cool and simple mixed vegetable raitha
07/15/2016 8:03:16 PM vindhyadesai

Cool and easy to make mixed vegetable raitha. When you make a dish like pudina pulao or bisi bele bhaat or any bhaat you need something to cool down and mellow down all the spices and hot food. Mixed vegetable raitha is the easiest accompaniment to make with those dishes. ... “Mixed Vegetable Raitha”

Maavinakayi Chutney | Raw Mango Chutney

Mouth-watering raw mango chutney North Karnataka style
06/30/2016 10:01:22 PM vindhyadesai

A speciality chutney from North Karnataka. Raw mango chutney or maavinakayi chutney that can be preserved like a pickle for a good few weeks. It is very tasty and is a must-have side dish in most households in North Karnataka in summer. I learnt to make this from my mother, it is her signature chutney. Use raw mangoes which are not very sour so that a lot of jaggery is not required. Make a big jar of this, use it to smear on hot chapathis with ghee, hot steamed rice with chutney and groundnut oil and aralu sandige. This is a mouth-watering chutney, big bold flavours, spicy, tangy and sweet and a little bit of bitter from the methi seeds. The perfect balance! ... “Maavinakayi Chutney | Raw Mango Chutney”

Aloo Masala

Potato gravy or aloo masala for rava idli
05/22/2016 11:50:35 AM vindhyadesai

Aloo masala is a light gravy to accompany rava idli or chapathis or rotis. Boiled and mashed potatoes are mixed in tangy tomato gravy. Simple ingredients and easy to make. MTR hotel serves rava idlis with aloo masala along with ghee and chutney, a unique combination not found in a lot of eateries. I have already posted Rava Idli recipe and here is the aloo masala recipe to go along with it. Enjoy it for a sumptuous weekend breakfast! ... “Aloo Masala”

Tamatar Kaju Paneer

Lightly toasted paneer pieces in a thick creamy tomato cashew gravy
05/01/2016 12:34:59 PM vindhyadesai

A thick and creamy gravy made from tomatoes with lightly toasted soft paneer pieces to accompany rotis or naans. Tomatoes form a base for most gravies and generally never get highlighted. Thick, red, tangy and juicy, tomatoes add body and volume to any gravy. Here I have exclusively used tomatoes for the paneer pieces to float in and absorb all the flavour and tanginess. ... “Tamatar Kaju Paneer”

Gorikayi Chutney | Chavli Chutney | Cluster Bean Chutney

Spicy chutney made with cluster beans, a side dish for rotis, dosas
04/29/2016 11:26:49 PM vindhyadesai

I generally like to make chutneys using some kind of vegetable in it. Adding a vegetable gives the chutney so much more flavour and texture. It will also save you time scraping a lot of fresh coconut. Here I have made use of cluster beans or gorikayi. These beans have a bitter sweet taste and when cooked lightly they taste really good. ... “Gorikayi Chutney | Chavli Chutney | Cluster Bean Chutney”

Palak Raitha

Cool raitha made with spinach
04/16/2016 7:53:42 PM vindhyadesai

If you are looking for a chutney replacement especially with akki roti (savoury rice flour rotis), then try this raitha made with spinach mixed in yogurt. The green specks of spinach in yogurt/curd are both cooling agents. Serve it with a spicy roti or it goes well with any bhaji or curry just to cool things off a bit. Spinach is rich in iron and A & K Vitamins. ... “Palak Raitha”