Tag: Spices

Puliyogare | Puliyogare Gojju | Pulihora | Puliyodarai | How to make puliyogare?

Traditional Iyengar puliyogare with homemade gojju
08/02/2016 5:46:18 PM vindhyadesai

Tangy, sweet, spicy and even slightly bitter, all tastes in one dish. Puliyogare has to be one of those dishes. Traditional Iyengar Puliyogare made at home is an excellent dish for festivals. You can make the gojju ahead of time and store it and make puliyogare quite easily for your lunch box or even for a quick picnic. It is just mixing in gojju evenly with cooked and cooled rice. Cooked rice should not be sticky and you can eat the most wonderful puliyogare at home. The prasada/offering they give at temples has a unique taste. I would say this one will come quite close and it’s homemade, so no complaints. There are a few steps to make the gojju. I have segregated them to make it easy and each stage can be done separately. ... “Puliyogare | Puliyogare Gojju | Pulihora | Puliyodarai | How to make puliyogare?”

HuLi Avalakki | Gojjavalakki

Spicy, tangy avalakki/poha with crunchy groundnuts served with curd/yogurt
07/25/2016 10:04:22 PM vindhyadesai

HuLi (tangy/sour) avalakki is a tangy and spicy poha dish. It is made by adding powdered poha/avalakki into a masala made using saarina pudi/rasam powder, tamarind and jaggery. It is a specialty dish from Mysore-Bangalore region. This is one of my favourite breakfasts. In top 5 :)! I love the spicy, tangy notes in this dish. I make this for festivals especially for no feast festivals like Mahashivaratri, Ram Navami, Nagara Chauthi/Panchmi and other festivals like Ganesh Chaturthi. It is also served as prasada/prasad/offering in temples (the tastiest). Serve with curd/yogurt, a winner combination. I learnt to make this from one my aunts, full credit to her for teaching me this recipe. My MIL makes a slightly different version, she boils the masala mixture which gives a more gojju like taste (hence the name gojjavalakki), which is again super yum! ... “HuLi Avalakki | Gojjavalakki”

Sorekayi Kootu | Sorekayi Masale Kootu | Lauki Masala Kootu

Hot, spicy kootu with sorekayi/lauki
07/12/2016 7:58:48 PM vindhyadesai

There is nothing like a wholesome meal of rice mixed with saaru/rasam or sambar/huLi/kootu. Imagine hot sambar/kootu on rice with some ghee on top, that is a great combination. Kootu is a Karnataka style masale huLi/sambar, it is made with freshly roasted spices and ground with freshly grated coconut. Kootu also has a special type of tadka/vaggarne/tempering generally with groundnuts added to it. Any kind of vegetable can be used, doodhi/white pumpkin or mixed vegetables like carrots and beans can also be used instead of lauki/sorekayi. ... “Sorekayi Kootu | Sorekayi Masale Kootu | Lauki Masala Kootu”

Bisi Bele Bhaat Masala | Bisi Bele Bhaat Powder | How to make bisi bele bhaat masala

Aromatic and fresh bisi bele bhaat masala/powder
06/26/2016 9:43:20 PM vindhyadesai

Here is the recipe to make bisi bele bhaat powder/masala. Gather all ingredients, roast them dry and grind them into a powder or paste. It can be stored for a few months in an airtight container. But freshly made masala or powder is best for bisi bele bhaat. This masala makes bisi bele bhaat for 4-6 people. Double or triple the ingredients for more masala. Bisi bele bhaat recipe coming up after this. ... “Bisi Bele Bhaat Masala | Bisi Bele Bhaat Powder | How to make bisi bele bhaat masala”

Carrot Paratha

Soft and bright orange coloured parathas with subtle spices
04/23/2016 8:18:51 PM vindhyadesai

When you are bored of eating rotis or chapathis a nice change would be to make parathas. The parathas that require filling like aloo paratha or gobhi paratha can be time consuming to prepare. Mixing some spices into a dough can enhance the flavour and one can probably get away with making only one side dish or just a raitha or chutney. Adding some grated vegetables like carrot or mooli(radish) makes rotis softer and tastier. I make carrot parathas quite regularly as carrots are rich in dietary fibre. It is important to mix the dough well and allow it to rest for a while before making them. Here’s the recipe with stepwise pictures. ... “Carrot Paratha”