Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ   'Tambli' is a yogurt based gravy which is easy to prepare and has the health benefits too. When its summer, one or the other variety of Tambli is very common in Havyaka homes, to serve with rice. Here is a unique Tambli recipe which is prepared using Tindora which is known as 'Tonde Ele' in Kannada. Preparation time: 15 - 20 minutes Difficulty level: Medium Serves: 4 - 5 Ingredients: Tindora leaves - 5 or 6 Fresh grated / frozen coconut - 3/4 cup Thick buttermilk - 1 cup Cooking oil - 2 1/2 tsp (see Tips) Peppercorn - 4 Cumin seeds / Jeera - 2 tsp Mustard seeds - 1 tsp Salt - taste Sugar - 1/4 tsp Lime juice - 2 tsp or to taste Recipe Instructions: Wash and clean the tindora leaves, chop them roughly. Take a small wok or frying pan. Heat it up by adding 1tsp of oil. Add 4 peppercorns and fry them for 2 minutes or till its nicely roasted.  Then add 1 tsp of cumin seeds. Saute it for a minute or till aromatic. Finally add the chopped t...

  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...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ   Cucumber is one of those vegetables which is widely used in Indian cooking. Its summer here, and we are making a good use of cucumbers. My cooking style goes more towards my native style food when its summer; we enjoy preparing and eating native style curries like Hashi, Tambli, etc which are mainly yogurt based. But when the winter starts, we prefer more of soups, chapathi and curries. Hashi or Saasive is a yogurt and coconut based curry which is a good combination with rice. We Havyakas can prepare Hashi or Saasive using almost every variety of vegetables and edible leaves.   Today, I am going to share the recipe of Savatekayi Hashi (Sasive) with you all. When we were school age kids, we cousins were all very keen to watch how Amma / Aunty / Grandma chop the cucumber so finely using 'Ilige mane' or coconut scraper. We all loved that aroma which comes when the cucumber is chopped finely. And, we used to wait for that small leftover pieces o...

Now, its the season of Jackfruits in India. Both raw and ripe jackfruit are great for cooking. Few food items are made using them which can be preserved till the next season. At my mum's place, they prepare raw jackfruit chips, preserve some raw jackfruit flesh in salt water and also, sundry the raw jackfruit pieces. So, its possible to prepare jackfruit dishes whenever they feel like. My Mum had packed some Sun-dried Raw Jackfruit pieces for us during our recent India trip. We are enjoying typical native style curries once in a while now! Below is the recipe of Sun - dried Raw Jackfruit Bajji or Raita. Click here to see How to make Sun - dried Raw Jackfruit Pieces . Preparation time: 20 minutes Soaking time: 20 minutes Difficulty level: medium Serves: 4 Ingredients: Dried raw jackfruit pieces - 1/2 cup Water - 3/4 cup Salt - to taste Lime squeeze - 1 tbsp or to taste Thick curd - 1 cup  - For seasoning: Oil - 1 1/2 tbsp Dry red chilli - half piece...

Appehuli is a special variety of curry or rasam which is prepared mainly in Western Ghats of Karnataka. This curry is mainly prepared in Havyaka Brahmin households and hence, the name 'Havyaka' is very much associated with 'Appehuli'. Appehuli is served as a side dish with rice. Some people love to drink it as Soup too. Nicely aromatic raw mangoes are perfect for preparing Appehuli. Apart from raw mango, sour fruits and veggies like Kanchikayi (Kaffir lime), lime, lemon, Star fruit, raw / ripe tamarind, etc. are all good to prepare Appehuli.  Today, I am sharing the procedure of preparing Tamarind Appehuli. Ripe tamarind which is a bit sweet and sour in taste is good for preparing this Appehuli.  Preparation time: 15 minutes Difficulty level: Easy Serves: 5 - 6 Ingredients: Ripen tamarind - 2 tbsp Water - 1 1/4 cup Salt - 1 tsp or to taste Sugar - 1 tbsp or to taste  - For Seasoning: Oil - 2 tsp Dry red chilli - 1 inch piece Sesame see...

'Katne' - is a unique curry from my native in Southern India. Its prepared using some wild leaves called 'Kannekudi' leaves which are available there. This curry is preferred during rainy season when people can't get much vegetables. Also, it helps to keep the body warmer during times of cold and fever.  We can't get Kannekudi leaves here in Australia, but I prepare this curry by substituting Spinach leaves. Below is the recipe of Spinach leaves Katne. Preparation time: 20 - 25 minutes Difficulty level: Medium  Serves: 5 Ingredients:  Spinach / Palak leaves - 1 bunch Pepper corns - 10 to 12 (adjust according to spiciness needed) Cumin seeds - 1 tsp Grated coconut - 1 cup Amchut powder - 3/4 tsp Salt - to taste Lime squeeze - for taste (see tips) Oil - fr seasoning Crushed garlic - 1 1/2 tsp Water  Method: Wash the spinach leaves in water and chop them roughly.  Heat 1 1/2 tsp of oil in a pan, add pepper corns and roast ...

Rainy season has started in various parts of India now. In my native, its the time to enjoy different seasonal fruits like mangoes, jackfruit, pineapple and so on. They are good to eat just like that. Also, varieties of sweets, jams and side dishes can be prepared using them. I have shared some of those recipes already. Please click on the recipe names below to check them. Pineapple Kesari Pineapple Jam Jackfruit Kadubu Jackfruit Chakke   Paladya Jackfruit Chips   Hadigadde Palya Mango Neer Gojju Mango Sweet Pickle Mango Red Chutney Mango - Sweet Corn Chaat Mango Milkshake Eggless Mango Loaf Cake Coming back to today's recipe, we all know that pineapple can be used to prepare Jam, Pastry, Kesari (Shira), etc. sweet dishes. I am sharing with you all the recipe of a delicious yogurt based gravy using pineapple. Its one of the authentic Havyaka recipe and we call it as Pineapple Saasive. Try this sweet gravy with hot rice and let me know how you liked it! ...

Its the summer season in India now. We were on a vacation to India last month. Since the mango season has started, we enjoyed eating varieties of mangoes there. In my home, everyday we were having one or the other dish prepared from mango for the lunch.  Ripened mangoes are also good for preparing few types of curries like Neer Gojju, Sasive, etc. We get a wild mango variety called 'Sasive Maavu' at our place which has a sweet and sour taste. It is good for preparing curries like Saasive and Neer Gojju. I am sharing the recipe of Mango Neergojju with you all today. Try this simple and tasty curry before the mango season ends! Preparation time: 20 minutes Serves - 4 Difficulty level: Medium Ingredients: Saasive mango / wild mangoes - 5 to 6 Liquid jaggery (Joni bella) - 7 tbsp or to taste Salt - 1 1/4 tsp or to taste Water - 2 cups For tempering: Oil - 3 tsp, Dry red chilli- 1, Urid dal - 1 tsp, Mustard seeds - 1 1/4 tsp, Asafoetida / Hing - a pinch...

ಕನ್ನಡ ಆವೃತ್ತಿ Don't know whether I am becoming more busy (or lazy!) these days, its becoming tough for me to invest time for blogging. We were roaming around different places during the week-ends and kiddo keeps me busy during the week days! Even I tried varieties of dishes, but couldn't click the picks being with her. We had a memorable Diwali celebration this time. There are more Indians in our locality. So, we took part in Diwali celebrations at different places. We celebrated the festival at home one day. I had prepared Holige / Obbattu for Diwali this time. In fact I prepared Seven Cup Burfi and Mysore Pak too! But they were for kiddos playgroup and hubby's office. There are different ways to prepare this Tovve. My version was slightly different earlier; after I learned this version from my friend Maitri, I just shifted to this method. Try this simple and easy curry and let me know your feedback! Preparation time: 20 minutes Serves: 2 Difficulty lev...

ಕನ್ನಡ ಆವೃತ್ತಿ   We have a big Indian grocery store nearby. I love buying few veggies from there which are rarely available in other shops. This time, I bought drumstick leaves from there and enjoyed preparing different dishes. Drumstick leaves has lot of health benefits. Its a good source of Vitamin A, Vitamin C, Calcium and anti oxidants. It helps in the well functioning of heart, eyes and nerves system. Drumstick leaves add a nice taste to the dishes. I love to prepare delicious Sambar, Stir fry, Dal, Tambli, etc, using these leaves. Let me share Drumstick Leaves - Tomato Sambar recipe today. Its quite easy to prepare, and tastes awesome with rice. Time required: 30 minutes Servings: 3 - 4 Difficulty level: Medium Ingredients: Toor dal - 1 cup (1 cup = 50 grams) Moong dal - 2 tbsp Drumstick leaves - 1 cup Tomato - 1 Salt to taste Sugar / jaggery (optional) - 1/4 tsp Tamarind - 1 1/2 tsp or to taste Onion (optional) - 1 small Water - 5 cups approx...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. From past couple of months, I am not able to update my blog regularly. That's why, some of the recipe picks I clicked long back are still pending with me. Today I was just glancing at them and got inspired to write this recipe! Marige Gojju is one of the traditional recipes of Havyakas. The name Marige Gojju is because of a special kind of vessel called as 'Marige' which was used to prepare this recipe. Marige means a wooden vessel which was used to mash and powder the ingredients for this Gojju. These days, nobody is using this kind of vessel in their kitchens. But we can see this 'Marige' in some houses of Malnad. Here is the recipe of Marige Gojju which I learnt from mom. Try and taste this Gojju for your lunch or dinner.. Preparation Time: 15 minutes Servings: 4 Ingredients: Cooking oil - 2 1/2 tsp Urad dal - 1/4 tsp 5 - 6 dry red chillies  Sesame seeds - 1/2 tsp Pinch of asafoetida Mustard...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.   Bread fruit, which in Kannada is generally known as Beru halasu or Deevi halasu. It is one of the commonly used vegetables in Malnad areas. Sambar (Curry) prepared from this veggie tastes delicious. We can also prepare tasty chips, paapads, bhajjis and podis using Bread fruit. I have tasted varieties of Bread fruit dishes since childhood, but Chakke Paladya using this veggie was new to me. My mom prepared this particular curry sometime back and I liked it a lot. So, here is the recipe of Bread Fruit Chakke Paladya for you.. Preparation time: 35-40 min Serves: 5 - 6 Ingredients: Bread fruit - 1/2 cut Lemon - 1 1/2 (according to taste) Green chillies – 2 to 3 (according to taste) Water 4 - 5 cups Oil - 1/2 tsp Salt to taste Seasoning: 1 tsp oil, 3/4 tsp mustard seeds, pinch of asafoetida, 1 strand of curry leaves. Method: Peel off the skin and core part of the bread fruit. Make medium s...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.   Bitter gourd is a well known vegetable. But Madahagala (Moodahagala) is less known. It belongs to the same bitter gourd family, but is not bitter in taste. It is a creeper and grows from the root whenever it gets plenty of water as in monsoon season. Even now, in a thick forest near my grand mother's house we can find these creepers grown naturally! Many villagers get the roots from the forest and grow them in their backyards. It was almost 4-5 years I haven't seen this vegetable around our area vegetable market. Last week when I was shopping near Jayanagar area, I saw this in a vegetable shop. I felt very happy looking at it. And now I am sharing with you a tasty recipe using  moodahaagalakayi. Preparation time : 35 minutes Serves 3-4 Ingredients: Moodahagalakayi - 1 1/2 or 2 Shredded fresh coconut - 3/4 cup Curd - 3/4 cup or 1 cup For seasoning: oil- 2tsp, red chilli -1, udad dal - 1tsp, mustard seeds -1tsp,...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. This recipe is one of my latest experiments using Hyacinth beans. I had heard that Avarekalu (Hyacinth Beans) Sambar will be very tasty, but never had a chance to taste it anytime! While checking avarakalu recipes, found this Sambar recipe in an old Kannada magazine. I had frozen avarekalu with me and tried this Sambar the same day! We tried it with both rice and roti, it tasted awesome. The next time I get avarekalu, I am going to prepare this yummy curry again :) Here is the recipe of Avarekalu Sambar for you. It goes well with rice, roti as well as chapathi. Preparation time: 30 minutes Servings: 3 - 4 Ingredients: Cooked Avarekalu (Hyacinth Beans) - 1 1/4 cup  Cooking oil - 5 tsp Cinnamon - small piece Dry red chillies - 2 (adjust according to spiciness) Fenugreek (Methi) seeds - 1/4 tsp Coriander seeds - 1 1/2 tsp Cumin seeds - 1/2 tsp Poppy seeds - 1 tsp 1 medium size onion Garlic - 2 cloves Gra...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is one more authentic Malnad recipe from my native. Chakke Paladya is a kind of curry which is prepared using fully grown raw jack fruit flesh. Since the raw jack fruit is the main ingredient, its prepared mostly during jack fruit season.  We rarely get raw jack-fruit here in Bangalore. Usually, we enjoy this curry if we go to our native during jack-fruit season. This year, we have got a parcel of raw jack fruit flesh from there and I had preserved it in freezer. We are enjoying raw jackfriut dishes almost from 2 months and the stock in the freezer is about to exhaust now :)  I am sharing an easy and tasty curry using raw jack fruit flesh today. Don't forget to try this Chakke Paladya when you get raw jackfruit! Preparation time: 30 minutes Servings: 4 Ingredients: Fully grown raw jack-fruit flesh 10 - 12 whole (or 2 cups of flesh) Green chillies - 2 (adjust according to taste) 1 lemon Cooking oil 3 - 4 ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Ash gourd is one of the main and very common vegetables of Indian cuisine. During old days, pure vegetarian people were not supposed to eat ash gourd and it was strictly prohibited. These days, everybody is using this veggie, but even now, some people won't prefer this veggie to enter into the home from the front door; just they will take it in from the back door of the house! I really don't know the reason behind it, but if you see the nutrition facts of ash gourd, I'm sure you will fell in love with this veggie :) Ash gourd is a good source of calcium, carbohydrate, protein and iron, which are very essential for our body.  Ash Gourd ('Kumbalakayi' in Kannada) tastes very good when used in different varieties of curries. Here is a yogurt based curry using ash gourd which tastes very good with rice. Other than ash gourd, you can also use Seeme Badane (Chayote Squash), Egg plant or cucumber for this Majjige Huli. P...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is one more variety of Tambli from my kitchen. Tambli is a raw curry which goes well with rice. Especially during summer, cool side dishes like Tambli are more preferable than hot Sambar. Using Ridge Gourd, two types of Tambli we usually prepare. One is the normal one, which is nor too hot or too sweet, and the other one is Sweet Tambli. Since I have a sweet tooth, I love Sweet Tambli more than Normal Tambli!  Mom tought me this normal version of Ridge Gourd Tambli during her last visit. Let me explain the recipe of Sweet Tambli sometime later, here is the recipe of Ridge Gourd Tambli (normal ones). Preparation Time: 20 minutes Servings: 5  Ingredients: Ridge gourd - half of one medium size ridge gourd Green chilli - 1 small piece Sesame seeds - 1 tsp Cumin seeds - 1/2 tsp Grated coconut - 1 cup Butter milk - 1 cup Salt to taste Sugar - 1/2 tsp Water - 2 cups approx. For seasoning: oil - 1 tsp,...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. As always we do, this time also we brought some home grown 'organic' vegetables and leafy vegetables with us while coming from native. Many of  these leafy vegetables have medicinal values and also we can prepare tasty dishes from them. This time I tasted Lemon Grass Tambli in my native place and brought some lemon grass with me. It has a nice citrus flavor and is used in many dishes like soups. Especially for Thai cooking, lemon grass is a common ingredient.  Look-wise, lemon grass is nothing but a variety of grass. If you like it for regular cooking, it can be grown easily in your backyard or in a pot! Below is the recipe of Lemon Grass Tambli which will be best for this summer. Preparation time : 20 minutes Servings: 3  Ingredients: Lemon grass - 2 strings ( finely chopped lemon grass - 1/4 cup) Black pepper - 2 Cumin seeds - 1/2 tsp Oil - 1/4 tsp Grated coconut - 3/4 cup Butter milk - 3/4 cup ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. I always think that there are many similarities between Kerala kitchen and Karnataka Havyaka's kitchen. Because Kerala people use coconut and coconut oil generously in their cooking. The same way, we Havyakas in Karnataka also love to use coconut and coconut oil in our cooking. These days, due to cholesterol fear, people started using more of sunflower oil and other varieties of oils. But to get the real taste of traditional Havyaka recipes, one must use grated coconut and coconut oil generously in cooking.  Why I am talking about Kerala Kitchen today is, I am going to share a Kerala cuisine recipe today. This looks bit similar to one of the famous Havyaka recipe Paladya , but both taste differently! Like Paladya, Pulisheri also tastes better when we use coconut generously. ;) With the nice aroma of cumin seeds and green chillies, this curry tastes very good with rice. Preparation time: 20 minutes Servings: 3 - 4 Ingredients: Hal...