Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Normally, the season for Jack fruit starts by the mid or end of summer in rural areas. People will be busy preparing chips, papad and other preserves from raw jack fruit during summer. During rainy days, they will enjoy sweet dishes like Jack fruit Kadubu (Idli). These days, people started preserving jack fruit pulp in refrigerator and use it whenever required.   Even I enjoyed this kind of Kadubu after the jackfruit season this year :) Sometime back, I had prepared Jack fruit Kadubu in our home. I actually wanted to post the recipe here and clicked some picks too..but couldn't take a picture of the final product that day! Last week, when my mom was preparing Kadubu, I told her the same and she insisted me to continue the recipe by taking some photos here. I did the same thing and now, able to post the recipe finally! Its the common procedure adopted these days is to prepare the Kadubu using Idli moulds. Traditional way is to cook i...

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. Last month, we had a great family get together here in Bangalore. My cousin was the host this time and I wanted to prepare some special sweet for all of them. Long back, one of my Andhra friends told me about 'Kaja', a famous sweet from her region. Just checked with my hubby and finalized on this sweet for the occasion! There are 2 - 3 different varieties of Kaja which are famous in Andhra. I went with Kakinada Kaja this time which tastes bit similar to ' Saate ' which we prepare in Karnataka. Kaja can be served as sweet as well as snacks!  Preparation time: 1 - 1 1/2 hour Time required for the dough to set: 1 hour Yield: approx. 45 pieces Ingredients: All purpose flour / Maida - 400 gm (plus little more for dusting) Ghee - 3 to 4 tbsp Pinch of salt Water to prepare the dough - 150 ml approx. Sugar - 400 gm Cardamom powder - 1/4 tsp Oil for deep frying Method: Mix all purpose flour and g...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. These days, we will get almost all the vegetables in all the seasons. When I see bottle gourd (Lauki, Halugumbala or Sorekayi) in supermarkets here in Bangalore, I always remember my mom growing this veggie in our backyard during my childhood days. Since this veggie can't be stored for long time, its use was limited only for few days. Somehow, I love to use this veggie for cooking and keep buying it frequently! Last week, I had bottle gourd in my fridge and wanted to try some different recipe this time. Just checked with Mom and she told me the recipe of Palya. This yummy stir fry with the hint of spice and sweetness goes well with rice, roti and chapathi. Preparation time: 30 - 35 minutes Servings: 3 - 4 Ingredients: Bottle gourd - half Oil 4 - 5 tsp Urad dal - 1 tsp Mustard seeds - 1 tsp Asafoetida (hing) - a pinch A big pinch of turmeric Curry leaves - 1 strand Sambar powder - 1 1/4 tsp Amchur powder - 1/2 tsp ...

ಕನ್ನಡದಲ್ಲಿ  ಓದಲು  ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Normally, December and January are the months when we get Avarekaalu (Hyacinth Beans) in Bangalore. But this year, Avarekayi is already there in the market in the month of July itself! My sister had brought some Avarekaalu from a shop near to her house last week. She had shared it with us also. We both are the fans of Avarekaalu Rotti. Just prepared delicious rotti using avarekaalu and enjoyed it! Still I have some avarekaalu in my freezer. So, let me try some other varieties using avarekaalu and share with you soon!  Below is the recipe of Avarekaalu (Hyacinth Beans) Rotti. Try this delicious rotti and let me hear your feedback :) Preparation Time: 30 - 40 minutes Yield: 6 Rottis Ingredients: Avarekaalu (cooked till soft) - 1 cup Medium size carrot - 1 Fenugreek (Methi) leaves or Dill leaves - 1 bunch Green chillies - 2 (adjust according to taste) Fresh grated coconut - 1 cup Onions - 2 Rice flour ...

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 ...