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...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.  Zucchini - this vegetable was originated from Italy and is popular in many countries. Look-wise its like cucumber, but tastes like ridge-gourd. Since zucchini won't have any strong taste or smell, it goes well with many other veggies in cooking.  It was during our initial days in Australia. Dear hubby had brought home a big box full of Zucchini, thinking they were cucumbers! I had no clue how to use zucchini in cooking. I had to look for zucchini recipes over the net, tried using using it in my style of dishes too. Finally, the box got over without wasting too much of them 😅 But now, I love to use zucchini in my day-to-day cooking and kids enjoy eating them. Zucchini is the most common veggie in our grocery list these days.  Today, I am sharing the South Indian style Akki Rotti recipe (Rice flour roti) using zucchini. Do try this recipe for your breakfast or dinner.  Preparation time: 15 minutes Cooking time: 35 - 40 minutes ...

Balekai or plantain is one of our family favourite vegetables. We get raw banana or plantains once in a while in the Indian grocery stores here. We love different dishes made using plantains in our native style.  I had brought raw bananas after a long time during my recent grocery shopping. My daughter requested to prepare Banana chips since its her all time favourite. Hence, I had to make some Banana / Plantain Chips for her. One dish we never want to miss is Plantain Palya / Poriyal / Fry / Thoran.  Here is the recipe of Havyaka Style Balekayi / Plantain Palya for you all! Preparation time: 20 -25 minutes Difficulty level: Medium Serves: 4 - 5 Ingredients: Medium sized plantains - 3 Grated coconut - 3 tbsp (fresh / frozen or desiccated coconut)     Green chilli - 1 (according to taste) Salt - to taste Sugar - big pinch Lime squeeze - 2 tbsp or to taste Curry leaves - 1 string Dry red chilli - 1 inch piece Urid dal - 1 tsp Mustard seeds - 3/4 tsp Hing / Asafoetida ...

Wheat flour dosa is popularly known as a fasting recipe. I was never a fan of Wheat Flour Dosas till I learn this recipe from my friend Maitri. Since then, Wheat Flour Dosa has become our family favourite breakfast. This is an instant dosa, and won't need any fermentation.  Below is the recipe of Wheat Flour Dosa / Paper Dosa / Tellevu / Crepe: Preparation time: 10 minutes Difficulty level: Medium Serves: 3 Ingredients: Whole wheat flour - 1 1/2 cup Sooji rava / Semolina - 1/3 cup Green chillies - 1 or 2 (depending on spiciness) Ginger - half inch Cumin seeds - 1 tsp Curry leaves - 5 to 6 leaves Turmeric powder - 1/4 tsp Hing / asafoetida - generous pinch  Fresh grated coconut (or frozen) - 1/2 cup Salt - 1 tsp or to taste Water - to prepare the batter Recipe Instructions: Combine wheat flour and sooji rava in a mixing bowl.  Blend coconut, green chillies, ginger, cumin seeds, curry leaves, turmeric powder and hing into a smoot...

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 ...

Doddapatre is a common herb which is generously used in many Indian households for cooking and home medications. This plant won't need much care and can be easily grown in a pot. We use this herb mainly to get rid of cold and cough. Having access to herbs like Ajawain, tulsi, ginger, etc. will definitely cut down frequent visits to the doctor for some common sickness. Apart from its medicinal values, Ajwain leaves are equally good for preparation of a few yummy dishes. Here is one such side dish, Doddapatre / Ajwain leaves Gojju.. Preparation time:15 minutes Difficulty leves: Medium Serves: 4 - 5 Ingredients: Doddapatre / Ajwain leaves - 7 or 8 Split bengal gram - 2 tbsp Dry red chillies - 2 Urid dal - 1 tsp Mustard seeds - 1/2 tsp Hing / asafoetida - a pinch Coriander seeds - 3/4 tsp Cumin seeds - 1/4 tsp Till seeds - 1/2 tsp Turmeric powder - 1/2 tsp Salt - to taste Tamarind - 1 1/2 tbsp or to taste Jaggery / sugar -  3 tbsp or to taste Grated co...

As you all know, Corona virus is spreading quickly everywhere and its at all recommended to go out in most of the places. Curfew, home isolation these are the situation everywhere. This virus is spreading in our area also. Kids are homeschooling, husband is working from these days due to safety reasons. We are completely restricting ourselves from going out except fortnight grocery shopping. Hope some solution will be found out soon and I wish for everyone's safety and good health. Coming back to the recipe part, here is and easy Chutney recipe which I learnt from my sister. This goes well with rice and Idlis. This Chutney can be made with commonly available ingredients from the kitchen pantry and hence, I thought this might be of help especially when you can't go out for much grocery shopping. Below is the recipe of Kadlebele Chutney or Kadle Kaalina Gojju.. Preparation time: 10 - 12 minutes Difficulty level: Medium Serves - 4 Ingredients: Kadlebele (Sp...

Genasale is an authentic South Indian dumpling. This sweet dish is prepared using jaggery and coconut as main stuffing, covered with a layer of dough and is put inside the half folded bay leaf for cooking. They taste awesome with the unique flavour of bay leaves.  One of our neighbours had offered us plenty of fresh bay leaves a few days back. I thought to make Genasale, as we rarely get the fresh bay leaves here. They turned out delicious and we enjoyed eating them. Kiddos told me to make them again coz they're so tasty! Do try these sweet dumplings when you get some fresh bay leaves next time. Here is the recipe of Genasale (Indian sweet dumplings) for you. Preparation time: 45 minutes Difficulty level: Difficult Serves: 4 people Ingredients: medium sized bay leaves - 15 to 20 - For covering: Sooji rava (semolina) - 3/4 cup Salt - 1/3 tsp Jaggery - 1 1/2 tbsp Turmeric powder - 1/4 tsp Water - as required - For stuffing: Fresh (or fr...

Eggplant is used in preparing wide variety of Indian dishes. We too love this vegetable in our cooking. Varieties of side dishes and stir fries can be made using this vegetable. Today, I am sharing a unique Stir fry (Palya) recipe from my native place.  As per my observation, most of the eggplant recipes tastes good only when onion or garlic is added. But this Stir fry tastes delicious without adding garlic and onion. Try this simple yet delicious Stir Fry and let me know your feedback! Preparation time: 20 minutes Soaking time: 15 minutes Serves: 4 Difficulty level: Medium Ingredients:  Eggplant (Finely chopped) - 1 large  Oil - 5 to 6 tbsp Dry red chilli (optional) - 1 small piece Urid dal - 1 tsp Mustard seeds - 1 tsp Asafoetida / Hing - big pinch Turmeric powder - 1/4 tsp Green chillies - 2 (add according to spiciness needed) Curry leaves - 1 strand Salt to taste Amchur powder - 1 1/2 tsp or to taste Grated coconut - 4 tbsp Metho...

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! ...

Dosa is one of the most common breakfast item in South India. South Indian people are good at making varieties of dosas. In rural places like my native, they prepare dosas using different vegetables which are available locally. Colocasia Stems Dosa or Kesuvina Dantina Dose is one such dosas which will be prepared mainly after the rainy season has started when plenty of colocasia plants are grown in the backyard. Colocasia Dosa is the main dish for Gangashtami festival, which will be celebrated at my native place. Here in Australia, sometimes we will get colocasia plants in the farmers markets. When we buy them, I would love to prepare my native style dishes using them. One of them is Colocasia Stems Dosa or Kesuvina Dantina Dose. Do try this sweet dosa and enjoy eating them with butter! Time required: 15 minutes Soaking/fermentation time: 4 - 5 hours Difficulty level: Medium Yield: 10 - 11 dosas Ingredients: Rice - 3 cups (1 cup = 110 gm) Colocasia Stems chopp...

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...

Different kinds of leafy vegetables are part of our healthy diet. They are good source of various nutrients and taste delicious as well. One among those leaves is Amaranth Leaves. We buy it often from the vegetable market. Amaranth leaves are a good source of calcium, iron and vitamins. They are good for preparing stir fry, sambar, hashi, saasive and other side dishes. Below is the recipe of Amaranth Leaves Stir Fry / Harive Soppina Palya.. Preparation Time: 20 - 25 minutes Serves: 2 Difficulty level: Medium Ingredients: Amaranth leaves / Harive soppu - 1 bunch Dry red chillies - 2 or 3 (adjust according to taste) Urad dal - 1 tsp Mustard seeds - 1 tsp Asafoetida / Hing - a pinch Turmeric powder - 1/8 tsp Cooking oil - 3 tbsp Grated coconut - 1/2 cup Salt to taste Amchur powder - for taste Jaggery / sugar - 1/4 tsp or according to taste (see Tips) Onion (optional) - 1 Method: Wash the amaranth leaves in clean water thoroughly. Chop them finely. I...

ಕನ್ನಡ ಆವೃತ್ತಿ   Makara Sankranti is one of the famous festivals which is celebrated by Hindus. January is the month when different agricultural crops are ready for harvest. Makara Sankranti is known as the festival of harvests. In different parts of India, this festival is celebrated with different names like Pongal, Bogi Pallu, etc. At my native, we prepare 'Sankranti Kalu', tiny balls of sugar syrup which will have sesame seeds inside. Being kids, we were enjoying eating them during those days. All the people in the household along with friends and relatives enjoy eating them with other festive specials. This festival will end up with a sweet note - 'Eat sweet and talk sweetly'! Most of the people prefer buying Sankranti Kalu from the shops since preparing them at home is a hectic job. At my moms place, they usually prepare Sankranti Kalu at least in small quantity for offering to the God. Me too prepared it at home this time for my Kiddo :) Preparat...

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...