Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. I am back with a traditional Havyaka recipe today! Its a side dish which is not known to many people during this era of modern style cooking. But even now, many of such traditional and rare recipes are still in use at my Grany's place. Authentic name of this dish is 'Kochchuli' and some people call it as 'Palya'. My mom had visited us for few days recently, and she prepared this tasty side dish for our lunch one day. I just tasted a byte and clicked few photos immediately and noted down the recipe from mom. Not only madras cucumber, normal cucumber also goes well for this recipe. But the veggie must have been well grown, not the tender ones. In rural areas,people use a veggie similar to Madras cucumber, called Mogekayi (Magekayi) and home grown cucumber for this recipe. Preparation Time: 15 minutes Serves: 3 - 4 Ingredients: Madras cucumber (Sambar Soute in Kannada) - 1 halve Dry red chilli - 1 G...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು  ಇಲ್ಲಿ  ಕ್ಲಿಕ್ ಮಾಡಿ. As we all know, finger millet is very good for health. Regular usage of finger millet helps to keep our body cool. But it won't has a nice taste or aroma of its own. That's why many people won't like to eat or drink anything prepared using finger millet! Long back, I had tasted Finger Millet Rotti in a hotel at Malleshwaram. Never I thought that finger millet rotti can be so tasty! Then, I tried my own version of rotti at home and it came out well. Not regularly, but sometimes I prepare this rotti for our breakfast. I love to add fenugreek leaves to this rotti, also you can substitute fenugreek with dill leaves. Preparation time: 40 - 45 minutes Servings: 2 Ingredients: Finger millet flour - 1 3/4 cup Grated carrot - 1 Shredded coconut - 1 cup 1 medium size onion - finely chopped 2 - 3 green chillies - finely chopped Fenugreek leaves - 1 bunch Salt to taste Hot water - 1/2 to 3/4 cup Oil Method: Clean ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು  ಇಲ್ಲಿ  ಕ್ಲಿಕ್ ಮಾಡಿ. This is the season for mangoes in India. Up-to last week we were enjoying only raw mangoes. We both love to eat them in raw form as well as for cooking. Now a days, varieties of ripe mangoes are available everywhere. Frankly speaking, we are making the fullest use of the mango season this year! Here is a simple recipe using raw mango. In fact, its a Chutney or side dish which goes well with rice. Friends, hurry up and try it out if you are a fan of mangoes like me ;) Preparation time: 10 minutes Servings: 4 - 5 Ingredients: Sour raw mango skinned and finely chopped - 1/2 cup Grated coconut - 1 1/2 cup Cloves - 1 or 2 Coriander seeds - 1/2 tsp Green chillies 2 - 3 (adjust according to taste) Oil - 1/2 tsp Salt to taste Method: Heat 1/2 tsp of oil in a small wok. Roast cloves and coriander seeds nicely, then add chopped green chillies. Saute it for 2 minutes and switch off the flame. Grind the ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. These days, we were totally busy with trips and attending functions at native. I was thinking of baking something special this time, since it was a long time ago I used my oven. I searched for some cake recipes and finally, decided to prepare my own Black Forest Cake! Also, there was some occasion to celebrate..we were expecting my dear sister for the dinner and the next day was her B'day! So, the celebration went on and all of us enjoyed home made Black Forest Cake :) As I read in Wikipedia, this cake was originated in Germany. For the traditional Black Forest Cake, they use a liquor prepared using Cherry fruits for flavoring. This liquor is famous in Black Forest Hills region of Germany, hence the name Black Forest Cake! This chocolate cake tastes heavenly with the layers of whipped cream and chopped cherries. Butter cream icing was my favorite earlier and after trying this whipped cream icing, I fell in love with this icing deeply :...

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. Girmit is a special snack variety of North Karnataka region. It looks bit similar to churumuri, but the ingredients used here are totally different. For Girmit, we use split peas (called as Putani in Kannada) powder which will give a unique taste to this snack. Whenever we travel to native by train, we would love to have Girmit / Churumuri which will be sold by Chaatwalas during the journey.  I hope, this yummy snacks with a cup of hot tea will make a perfect evening for you n your family :) Preparation time: 10 - 15 minutes Servings: 2 Ingredients: Puffed rice / Kadlepuri / Mandakki - 1 1/2 bowl Oil - 3 tsp Groundnut - 4 tsp Mustard seeds - 1 tsp Cumin seeds - 1/2 tsp Curry leaves 8 - 10 Turmeric - 1/4 tsp Green chilli paste - 1 tsp or to taste Onion - half Sugar - 1/2 tsp Lime juice - 2 tsp or to taste Salt to taste Chopped coriander leaves (optional) - 2 tsp Split peas (Putani) powder - 1 1/2...

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...