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Snap Melon Cooler | Mekkehannu Payasa

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ We grow different kinds of vegetables in our backyard every summer. This year, while ordering seeds online, we also found Snap Melon seeds. Hence, after many years, we finally got to enjoy Mekkehannu payasa again! This fruit - also called Ibbudla or Kyakarike Hannu - gives a wonderful taste to the payasa. When it is still unripe, it tastes extremely bitter, but once it ripens and cracks open, it becomes soft and melts in the mouth. The kids really enjoyed watching this fruit split open on its own, and our little boy even calls it “Hatch melon”! Here is the recipe for this payasa, which can be prepared using just a few ingredients: Preparation time: 5 - 10 minutes Difficulty level: Easy Serves: 3 Ingredients: Snap melon (Mekke hannu) - peeled, seeds removed and chopped - 2 cups Sugar - 5½ tablespoons or adjust to taste Cardamom powder -  ½ teaspoon Cold milk - 1½ cups Sabja seeds / Kamakasturi seeds (optional) - 2 teaspoons (soak in water for 20 m...
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Tamarind Appehuli | Sweet - Sour Tamarind Curry | Hunase Hannina Appehuli

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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...
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Baingan Barta | Badanekayi Hindi | Badanekayi Sutta Gojju (Bajji) | Eggplant Curry

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Eggplant is one of those vegetables which is available throughout the year. Although its not so good in nutritional values, it adds more taste to various dishes and curries. There are different varieties of brinjal available in the market. Varieties of curries and other dishes can be prepared depending on each variety of eggplant. For instance, I prepare Baingan Barta (Badanekayi Hindi / Gojju) when we get the bigger eggplants. My sister is a huge fan of Badanekayi Hindi / Baingan Barta. If there is Baingan Barta for lunch / dinner, her dinner / lunch will start with this curry and also ends with this curry! As she likes Badanekayi Hindi, she may have tasted it 'n' times. Today, I am sharing with you all the recipe of Baingan Barta which I learnt from my sister. Preparation time: 30 minutes Difficulty level: Medium Servings: 3 Ingredients: Eggplant / Brinjal (medium sized) - 1 Salt - to taste Aamchur powder - 1 tsp or to taste Sugar / jaggery - generous...
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Sun-dried Raw Jackfruit pieces | How to sun dry raw jackfruit flesh

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Summer is the season of jackfruits in my native. Many households will be busy preparing different dishes and preservable foods from jackfruit during jackfruit season. Apart from papad and chips, my mum and aunts will make sun-dried raw jackfruit pieces. They use them to make different jackfruit dishes whenever they need. Here is the recipe of sun-dried jackfruit pieces for you.. Time required: 3 hours Drying time - 1 week Difficulty level: Medium Ingredients: Fully grown raw jackfruit - 1 Salt - for taste Method: Cut the raw jackfruit and separate the flesh.  Cut the flesh into medium sized chunks or into desired size. Add salt to taste and mix well. Allow it to rest for 1 - 2 hours. Squeeze off the excess water content and spread them on a plate for drying. Sun-dry the raw jackfruit chunks for upto a week or till the chunks are dry and crisp and there is no moisture left in them. Store the sun-dried chunks in an air-tight container and use them ...
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Curd chillies | Buttermilk Chillies | Sandige Menasu | Menasina Baalaka

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During our last India trip, my sister had packed some home made Sandige Menasu (Buttermilk chillies) for us. These chillies, once fried in oil, turn out so delicious! My kids wanted to give them a try and both started liking them. We get a spicific variety of green chillies called Gokarna Menasu in our native place. The name is because of the place where they will be grown. These chillies are very mild in taste and are perfect for making Curd chillies.  Few days back, we had got a big bunch of fresh green chillies from the farmers market. I checked with my sister for the recipe and tried my hands on making Curd chillies. They were a bit spicy than what my sister gave to us, but there was no compromise in taste. Here comes the recipe of Sandige Menasu or Curd Chillies which I learnt from my sister: Time required: 45 minutes Sun drying time: 1 week approx. Difficulty level: difficult  Ingredients: Green chillies - 1/2 kg (mild ones are better) Salt - to t...
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Radish Leaves Thepla | Mooli Leaves Paratha

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We had a nice veggie garden during summer this year. Our little backyard was filled with many veggie crops for last couple of months. Radish or Moolangi was one of them, which we had a good crop. By the time COVID lockdown started, our veggies were ready for harvest. Prices of fruits and vegetables have risen drastically these days. Our home grown veggies have reduced the grocery bills to some extent. Now, its time to wind up the veggie garden as the winter is approaching.  Here is one of my favourite recipe, Radish leaves thepla or Mooli leaves paratha.. Preparation time: 25 - 30 minutes Difficulty level: Medium Yield: 10 - 11 Theplas Ingredients: Radish leaves - 1 small bunch Whole wheat flour / Atta - 2 1/4 cup Besan flour - 2 tbsp Oil - for cooking Cumin coriander powder - 1 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Chilli flakes (optional) - 1/2 tsp Salt - to taste Sugar - 1 1/2 tsp Amchur powder - ...
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Palak Leaves Katne | Spinach Leaves Curry | Spinach Leaves Soup

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'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 ...
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Potato Podi | Shallow Fried Potato Slices - How to cook on Tawa and Oven

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As everyone is restricted from going outside due to COVID - 19, its a bit hard to manage the kids at home all day. And, more household work like cooking, cleaning vessels, cleaning and the like. I am trying to involve kids in doing the household chores a bit. Here is a recipe which can be done involving the kids. Potato Podi or shallow fried potato slices are always on demand in our home.  Preparation time: 20 -25 minutes Difficulty level: Medium Serves: 4 Ingredients: Potato (big ones) - 2 Sooji rava (Course Semolina) - 3 tbsp Salt - to taste Red chilli powder - 3/4 tsp or to taste Oil - for cooking Method: Peel off the skin of potatoes and cut them into thin slices. Mix together sooji rava, salt and red chilli powder in a small bowl.  Coat the potato slices with the rava mixture by dipping them in the mixture. Cook them on the hot tawa by drizzling a few drops of oil. Flip them a few times to ensure even cooking. How to cook ...
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