Recipe world

  ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.   We had a huge crop of pumpkins this summer. Growing our own veggies during different seasons is not only pocket saver, its stress burster too, in my opinion. It needs a bit of regular maintenance, but seeing the garden brimming with flowers, fruits and veggies, it feels worth the effort.  Pumpkins last upto 6 months if they are harvested after ripening well. We enjoy pumpkin soup every now and then for our dinner during winter nights. Other dish which my family loves is Pumpkin Sambar. This Sambar won't need onion and garlic, its vegan friendly and tastes similar to the Temple style Sambar.  Here is the recipe for you all to try: Preparation time: 45 minutes Soaking time: 20 minutes Serves: 6 Difficulty level: Difficult Ingredients: Pumpkin (de-seeded) - 600gm Toor dal - 3/4 cup Fenugreek seeds - 1 tsp Salt - to taste Jaggery - 1/4 tsp or to taste Water - as needed - For Masala Paste: Cooking oil - 2 tsp (see notes) Dry red chil...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ   Majjige Huli / Paladya is one of the most common side dish in Havyaka households at my native place. When you are bored of eating same type of Sambar everyday, Majjige Huli makes the lunch or dinner more enjoyable. Different vegetables are used to prepare Majjige Huli. When made using every different vegetable, taste of this side dish varies. Also, we can make both sweet and savoury version of Majjige Huli with every vegetable! During our recent visit to Sydney, one of our family friends had kindly shared some home-grown Tondekayi / Dondakaya with us. It was long time since I prepared Majjige Huli using Tindora. We all enjoyed this sweet version of Tindora Majjige Huli, and here is the recipe for you all to try! Preparation time: 25 minutes Difficulty level: Medium Serves: 6 Ingredients:   Tindora / Tondekayi / Ivy gourd / Dondakaya - 15 nos Thick buttermilk - 1 1/4 cup  Salt - to taste Jaggery (or sugar) - 4 to 5 tea spoon (as per tast...