Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. I always appreciate the North Karnataka style of food. If you go to Hubli, Dharwar, Haveri, etc. regions of North Karnataka, Roti (Rotti) is the main item of food everywhere. Their kind of Jawar roti accompanied by varieties of side dishes and powders..ahha..it tastes divine!!  In Bangalore also, we can see this kind of food here and there. There is a small stall near Vajayanagar Bus Stand. They offer different varieties of rotis, side dishes and chutney powders of North Karnataka style. If you go there any time, you can see so many people near that stall to take roti parcels! When I used to stay in Vijayanagar, we used to visit there almost every week-end to avoid the hostel food. Among all the side dishes, we loved Badnekayi (Eggplant) Ennegayi and Hesarukalu (Moong Sprouts) Palya along with roti most of the times. I learned this Moong Sprouts Palya recipe from a Kannada cookery show long back. Then, few changes are made in the origin...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.  Mostly people who have a rural base will be familiar with this recipe. Ginnu is a sweet dish prepared from lactating cow's milk or colostrum milk of cow. Normally, first day's milk will be thicker and it can be used to prepare Ginnu. Often its called as 'Posu', 'Junnu' or Kharvas in different languages. In my native place, its called as 'Battalu Ginnu'. We both are the great fans of Ginnu. Being away from native, we rarely get a chance to enjoy this sweet dish. One of my sister stays Hyderabad. She keeps preparing Ginnu using a powder mixture which they get there. Even I searched, but never found such a mixture in Bangalore. I had tried making Ginnu using normal milk by referring recipes on the net, but the taste was not that great. Last week, I had a chance to taste Ginnu at my mother's place. Mom prepared it twice and I enjoyed eating :) Preparing Ginnu using colostrum milk is damn easy. Also, won't ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Just think of a situation where you are expecting some guests and confused what to prepare for them. Ideal condition is that it should be a sweet which is neither too simple nor too difficult and it will be nice if it can be stored for few more days..right? Here is one such recipe which I learnt from my mother. Unlike other varieties of Holige (Obbattu) we prepare, it will not be that soft; its kind of crispy and not too sweetish. Best thing I admire is that it can be stored up to 15 days! All the credit for this recipe goes to my mother. These days, I am out of my kitchen and busy with my little one. I just clicked some photos and noted down the measurements while my mother was preparing Sakkare Holige (Obbattu). I am thinking of posting some more delicacies from mother's kitchen till I am back to cooking. Hope to see you all with new recipes soon! Here is the recipe of Sakkare Holige (Obbattu).. Preparation time: 1 1/2 hour Time f...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is one more recipe which I learned from my mother recently. In fact its an old recipe, but never I had got a chance to prepare it :) Kadlemaddi is bit similar to the filling which we prepare for Obbattu. This traditional sweet is also called as 'Hayagreeva'. Below is the recipe of this simple sweet which is liked by most of the sweet lovers!    Preparation time: 40 minutes Servings: 4 Difficulty level: Medium Ingredients: Split chana dal - 3 cups Jaggery - 1 3/4 cup (according to sweetness) Sugar - 1/4 cup or according to taste Salt - 1 1/2 tsp Fresh grated coconut - 1 1/2 cup (see tips) Cloves - 2 Cardamom - 2 Ghee (optional) - 2 tsp Cashews (optional) - 10 Raisins (optional) - 15 Method: Soak chana dal for about 30 minutes and pressure cook with enough water till very soft. It will get cooked nicely within 1 - 2 whistles. Drain off all the excess water and mash the cooked mixture lightly u...

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.   Cluster beans (gorikaayi / chavalikaayi ) is one of the all season vegetables available in Bengaluru. It's rich in proteins and fiber. It's seeds are dried and powdered and used in preparations of ice-creams,sauce etc.. To be honest, cluster bean is less used in my kitchen! My sister prepares it's curry whenever she buys. This curry is a good combination for rice, roti and chapati.Also it's easy to prepare. Here is the recipe learnt  from my sister. Ingredients: Cluster beans - 25-30 Tomato - 1 medium size. Sambar powder - 3/4 tsp or according to taste. Shredded coconut (optional) - 1/2 cup. Finely chopped coriander - 2-3 tsp. Sugar / Jaggerry - 1/4 tsp. Water - 1 1/2 cups. Salt to taste. For seasoning: 2-3 tsp oil, 1tsp urad dal, 1tsp mustard seeds, 1/2tsp jeera, pinch of  turmeric powder and a strand of curry leaves. Method: Chop cluster beans and tomato into small OR medium pieces. Heat a...