Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Capsicum is one of the vegetables which I like most. There will be a stock of capsicum in my fridge all the time. If we add capsicum to any dish, it will increase the taste of the dish with its nice aroma. Capsicum will get cooked very quickly; so, cooking process won't take much time. When the dish is almost done, add the capsicum and 5 - 6 minutes will be enough for it to get cooked! I learned this curry recipe from my sister. It has a unique taste with the aroma of fenugreek seeds and capsicum. It will be a good combo with rice or rotis. Servings: 2 Preparation time: 30 minutes Ingredients: 1 medium size capsicum 1 medium size potato (Aloo) Fenugreek seeds - 1 tbsp Green chilli - 1 Ginger - 1 inch Oil - 2 spoon Salt to taste Procedure: Cut the capsicum and peeled potato into small pieces lengthwise. Chop the green chilli and crush the ginger. Heat the oil and roast the fenugreek seeds nicel...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Tambuli is an authentic recipe of Karnataka. People prefer having Tambuli mainly during the summer time. Main ingredient here is buttermilk and other things / spices will be added to give a nice flavor and different tastes. Different varieties of tambuli can be prepared using sesame - cumin seeds, fenugreek seeds, ginger, raw mango, raw turmeric, Ondelaga (Brahmi or Centella Asiatica) , lemon grass , etc.   Let me share the recipe to prepare the Shunthi (Ginger) Tambuli now! Servings: 4 people Preparation time: 15 minutes Ingredients: Ginger - 1 1/2 inch Green chilli - small piece Grated coconut - 3/4 cup Buttermilk - 1 cup Salt to taste For tempering:oil - 1 spoon, mustard seeds - 1/2 spoon, cumin seeds - 1/2 spoon, few curry leaves Procedure: Grind the ginger along with grated coconut into fine consistency by adding enough water. Transfer the ground mixture into a vessel and add buttermilk and salt. Add some more water, if tambuli looks t...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Pineapple is the fruit which is liked by many people due to its taste and nice flavor. It can be eaten in many forms; just we can remove its peel and the innermost hard part and eat them as slices. Also, it will be used for preparing varieties of sweets, juices, ice-cream, cakes, etc.   Last time when I prepared the Pineapple Jam, I thought of posting it in the blog and took some photos. It was sitting idle in my photo bucket for long time and I couldn't post the recipe at all!! So, I thought of posting this recipe at-least today :) This jam can be used as bread spread or as a combination with dosa or chapathi. But don't eat this jam too much, because it will increase the body heat :-& Preparation time: 30 - 35 minutes Ingredients: Grated pineapple (peel removed) - 5 1/2 cups (including the juicy content) Sugar - 4 1/2 cups (depending on sweetness of pineapple) Cardamom 2 - 3 Lime fruit - 2 Pepper powder (pu...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. This is the time for heavy rains in India. In rural areas like my native, it will be the season for enjoying the bamboo shoot recipes now. Bamboo shoot can't be consumed on the same day of cutting; we need to cut them into slices or any other desired shapes and it need to be soaked in water for 2 - 3 days (water need to be changed daily).  So many varieties we can prepare using the bamboo shoot. If you are bamboo shoot lovers, you can preserve them and can use them anytime. Here, we are lucky enough, because we are getting the canned bamboo shoot throughout the year in the Chinese shops! Bamboo shoot recipes will be very good in taste. Spiced bamboo shoot is my all time favorite. Time required: 1 1/4 hour Ingredients: Bamboo shoot - 2 lb (I have used half the qty of 4 lb or 64 oz can) Urad dal - 1/2 spoon Mustard seeds - 1/2 spoon Pinch of asafoetida Dry red chillies - 2 Green chillies - 3 Pinch of turmeric O...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. In rural areas like my hometown, people won't prefer buying the ready food like snacks from outside. Instead, they will enjoy the home made snacks like Chips with seasonally available vegetables like raw banana, jackfruit, breadfruit, sweet potatoes, etc. Sometimes, they will prepare snacks using the flattened rice and puffed rice. Here is my version of Churumuri using the puffed rice which you can enjoy with a cup of hot coffee or tea.  Preparation time: 25 minutes Ingredients: Puffed rice - 1 plate Groundnut - 1/2 cup Split pea / Putani - 1/2 cup Mustard seeds - 1/2 spoon Garlic crushed - 1 spoon ( you can use asafoetida alternatively) Finely chopped green chilli - 1 Turmeric - 1/4 spoon Red chilli powder - 1/2 spoon (adjust as per your preference) Chopped curry leaves Oil 4 - 5 spoon Salt - as per taste Amchur powder - a big pinch Powdered sugar- 1/2 spoon Procedure: Take a heavy bottom pan, heat the puffed rice on small / medium flame f...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Pongal is a special rice variety of Tamil Nadu. Normally, it will be prepared on the day of Makara Sankranthi for serving to the God. My mom used to prepare some other dishes for praying to the God and I never tasted this recipe earlier. After I got shifted to Bangalore, I came to know about Pongal. Basically, there are 2 varieties of Pongal - Sweet Pongal and Ven Pongal. This Veg. Pongal is a variation of Ven Pongal, for which I have added some vegetables. It is a perfect dish for lunch or even lunch box. Servings: 3 Preparation Time: 45 - 50 minutes Ingredients: Moong Dal (split) - 3/4 cup Rice - 1 cup Chopped mixed vegetables Carrot, Beans, Capsicum - 1 1/2 cup Green chillies - 3 Turmeric - 1/4 spoon For seasoning: Oil / ghee, cumin seeds, mustard seeds, asafoetida Milk - 1 to 1 1/2 cup Chopped onion (optional) - little Curry leaves Cashews - optional 1 Lime Ginger - 1 inch Salt to taste Grated...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is a special pickle from my Aunt's kitchen. Normally, if we prepare the lime pickle, we need to wait for at-least 4 - 5 days to get it set well. Specialty of this pickle is that you can use it instantly!! My Aunt will prepare variety of pickles with seasonally available tangy fruits and vegetables. During my hostel days, always I used to have a stock of pickles prepared by her. This pickle is a good combination with curd rice. Preparation Time: 40 - 45 minutes Ingredients: Medium sized lime 4 - 5 Salt Red chilli powder 5 - 6 spoons or according to taste Turmeric - 1/2 spoon Sugar - 2 spoon Water - around 2 cups Spices: Mustard seeds - 2 spoon, Cumin seeds - 1/2 spoon, Cloves - 4, Fenugreek seeds - 1/4 spoon, Asafoetida For tempering: Oil - 6 spoon, Fenugreek seeds - 1/4 spoon, Mustard seeds - 1/2 spoon, little asafoetida and pinch of turmeric Procedure: Remove the seeds from the lemon fruit and cut them into medium size pieces. Sprinkle...