Soft and fluffy, a special dish from the coastal regions of Karnataka, kotte kadubu
01/24/2018 9:43:47 PM vindhyadesai
Idli is such a common dish across South India and it has gained popularity all across India and also the world. It is apparently recognised as the healthiest breakfast because of the good fermentation it goes through. And why not, idli has less or no oil and is liked by all age groups. Hot idlies, accompanied with chutney and sambar is the go-to breakfast for many. But how about a twist, try this speciality idli variation from the coastal regions of Karnataka, Mangalore – kotte kadubu. ... “Kotte Kadubu | Kotte Idli | Idli Recipes”
Wholesome urad dal and rajma in a decadent and creamy dal makhani
12/27/2017 8:11:06 PM vindhyadesai
What can be more comforting than a big bowl of dal with steamed rice or phulkas. And if you can make restaurant/dhaba style dal that will be an added bonus. Try this creamy and rich, restaurant style dal makhani.
Enjoy the wholesome goodness of urad dal and rajma. Unlike regular dals, this is very special so reserve dal makhani for special occasions. It is rich, creamy and extremely flavourful. Every drop of this dal is filled with fragrant spices and creaminess. ... “Dal Makhani | Dal Recipes”
Crisy and tasty breakfast, ragi dosa with ground batter
12/04/2017 9:46:11 PM vindhyadesai
Dosas are very versatile, they can be prepared in many ways and can be eaten for breakfast, lunch or dinner. Ragi dosa with ground batter is one such dish. Ragi dosa is getting popular day by day. Most hotels serve ragi dosa along with other varieties of dosas.
Ragi or finger millet is very nutritious, it is very light. This ragi dosa with ground batter turns out very crisp and tasty. Add a few finely chopped onions, some chopped green chillies in the batter or top them on the dosas. Either way you get a great combination. ... “Ragi Dosa With Ground Batter | Ragi Dosa | Dosa Recipes”
Aromatic, fresh, authentic Mysore style homemade sambar powder
09/25/2017 9:26:18 PM vindhyadesai
I am sure everybody agrees that fresh homemade masalas and powders cannot be replaced! Basic powders like saarina pudi/rasam powder and sambar powder are essential to a South Indian cook. They come in so handy. The aroma of homemade sambar powder is the measure of how good your sambar/huLi turns out to be.
Generally all ingredients are dry roasted individually and slowly in heated heavy pans/kadais. But here I have given a simple and easy method all done at once. Moreover it is for a small quantity measure making it simple to handle masala ingredients. This will also ensure your sambar powder is fresh. ... “Sambar Powder | Sambar Pudi | Homemade HuLi Pudi”
Bitter, tangy, spicy and very tasty, haagalkayi gojju
05/26/2017 8:14:29 PM vindhyadesai
Many a time, we ignore simple humble vegetables like bitter gourd. Simply because bitter gourd puts you off owing to its name. Yes, bitter gourd is obviously bitter but when combined with the right masala or ingredients it turns into something entirely different and tasty. Like this haagalkayi gojju or gotsu.
Haagalkayi gojju is a palate cleansing dish. It has aromatic ingredients making it unique tasting. In combination with the bitter gourd tanginess from tamarind pulp and a piece of jaggery makes this haagalkayi gojju get its taste. ... “Haagalkayi Gojju | Bitter Gourd Gojju | Gojju Recipes”
Flavourful and tasty, pack for your lunch box – special menthya soppina bhaat
05/13/2017 10:11:34 PM vindhyadesai
Any rice bhaat or pulao made with fresh homemade masala is very flavourful. Years ago when I was learning cooking and experimenting with recipes I developed this masala for menthya soppina bhaat. The most important thing I learnt while making this masala was that toor dal enhances and actually brings out the taste of methi leaves/menthya soppu.
I can easily say this is my favourite bhaat of all time. It is so flavourful and aromatic without using a lot of strong spices. Light subtle spices along with desi ghee make this menthya soppina bhaat sing and dance with glory 🙂 ... “Menthya Soppina Bhaat | Methi Bhaat | Bhaat Recipes”
Super soft, healthy and very tasty, best ever breakfast – idli using idli rava
02/17/2017 9:24:59 PM vindhyadesai
This recipe was one of the first ones I photoshot. Then, I photoshot it again. And again! But now finally after being in drafts for almost a year now, I am posting idli recipe. I know this is a basic recipe. Every food blog has a nice recipe for idli. So here you go, my version of idli using idli rava (actually my mom’s)
These idlis turn out to very soft and is quite simple in terms of batter preparation. Idli using idli rava does require fermentation but it is worth the effort. Idli apparently is recognized as one of the healthiest food items by W.H.O. And why not? It has practically no oil, it has proteins and carbohydrates. Idli is a wholesome dish, light for digestion and easy on the stomach. ... “Idli Using Idli Rava | Idli Recipes | How to make soft idlis?”
Crisp and hot, everybody’s favourite uddina vada
01/04/2017 9:23:27 PM vindhyadesai
An integral part of a typical breakfast plate from South India is this uddina vada. Be it Karnataka, Tamil Nadu, Andhra Pradesh or Kerala, people love these vadas. It is also called as medu vada/ulundu vadai.
Uddina vada is consumed in various ways. It is usually served with soft rice idlis or just plain with tiffin sambar poured over it called as sambar vada. But my favourite combination is Ven Pongal.
The warm pongal with these crisp vadas is simply to die-for. Along with simple coconut chutney these uddina vada are a delicacy. Even pudina chutney tastes great!
These vadas are generally not prepared for festivals instead they feature on menus for ceremonies. But uddina vada are sometimes prepared for specific festivals depending on beliefs and customs. Uddina bonda on the other hand (same batter) are made for any occasion. ... “Uddina Vada | Medu Vada | How to make uddina vada?”
Spicy yet with sweet mellow flavours all part of this chayote squash chutney
11/20/2016 5:54:07 PM vindhyadesai
When thinking of what kind of chutneys to make for dosas, idlis or even chapathis I try to find a way to incorporate vegetable in some form. Either in peels form, stalks form or even the vegetable itself.
This is a great way to intake more fibre as part of your diet in a very tasty form, chutneys. This is also a great way to use up leftover small pieces of vegetables.
Chutneys are a very integral part of Indian cuisine. Coconut chutney is the most common chutney as a side dish for dosas or idlis.
Try this chayote squash/seemebadanekayi chutney. This is a very sweet vegetable and has a lot of moisture. It goes well with a lot of dishes, a simple one seemebadanekayi saagu. For today, try this seemebadanekayi chutney, spicy, sweet flavours all in one! More chutney recipes. ... “Seemebadanekayi Chutney | Chutney Recipes”
Rich aromatic flavourful, apple gojju/gotsu to awaken your taste buds
11/02/2016 8:39:53 PM vindhyadesai
Gojjus are side dishes to awaken your taste buds. They are spicy, tangy and sweet light gravies usually mixed with a small amount of hot rice or eaten as a side dish with chapathis/rotis. Gojjus can be made using different kinds of vegetables or even fruits. Bitter gourd, cucumber, pineapple, apple, capsicum, fenugreek seeds (methi), sesame seeds(til/yellu) various kinds can be used. Each of these render a special flavour to a gojju. Here’s the recipe for apple gojju.
Unique tasting ingredients are roasted into a masala and then ground up with the spices to make the thick gravy. I have already posted pineapple gojju recipe and here’s the apple gojju recipe. Apple gojju is quite rare but is definitely very tasty as apples have a very sweet unique taste with lot of body and texture.
Enjoy this flavourful apple gojju with some hot rice. I learnt this recipe years ago from a TV show and had it penned down in my book. Try other gojju recipes. More gravy and curry recipes to try! ... “Apple Gojju | How to make apple gojju?”