ORANGE PEEL CHUTNEY-KITTALE SIPPE CHUTNEY
Posted by Shyla Nagesh on April 2, 2015
Chutney is South Asian Cuisine prepared from various mixture of spices, vegetables or fruits. It can be wet to dry, coarse to fine. It is combined with a wide range of food.
Chutney is prepared in many varieties. One of which is Orange Peel Chutney.
Today I prepared Orange Peel Chutney which is very easy to prepare and taste is outstanding. Everybody at home liked the tongue licking chutney. It goes well with hot rice with a dash of ghee, chapathi, dosa etc.,
Posted by Shyla Nagesh on March 29, 2015
Halbai is a popular sweet dish of Karnataka. It is prepared with rice and jaggery. If you want to prepare instant, you can use rice flour. Final outcome depends on jaggery. Sometimes Halbai may come out light sometimes dark but taste is tongue licking. You can eat as many pieces as you want, you will not feel you are stuffed with more sweets. One should be careful with the proportion and the final stage, else Halbai will come sticky. It will not go waste you can eat.
Halbai is very easy to prepare, soft, tasty and liked by everyone. It can be prepared in all festivals, functions and as well whenever you want to eat.
Let us see the ingredients required and the procedure of preparing Halbai.
HULI THOVVE-SPICY DHAL
Posted by Shyla Nagesh on March 27, 2015
Huli Thovve is famous Karnataka special traditional curry prepared from Toor Dhal. It is usually prepared in marriages or festivals. It makes a good combo with Majjige Huli/Spiced Yoghurt Curry. Huli Thovve can be prepared along with sweet pumpkin or ridgegourd.
Huli thovve is mixed with hot rice along with a dash of ghee. Take a spoonful of mixed rice and dip or roll it in Majjige Huli and consume. It gives a very special taste. Once you go with this taste you will never say no to this combo.
Today let us learn how to prepare Huli Thovve along with sweet pumpkin.
Posted by Shyla Nagesh on March 6, 2015
Basundi is a popular sweet dessert of Gujarat and Maharastra in India. It is prepared by boiling milk to half or more.
Basundi is very easy to prepare, very tasty but takes a little more time. It can be prepared in all festivals, parties, get together etc.,
Let us see how to prepare Basundi
MAJJIGE HULI-SPICY YOGHURT CURRY
Posted by Shyla Nagesh on March 4, 2015
Majjige Huli is common Spiced Yoghurt Curry. It is usually prepared by using Ash Gourd. It is consumed with cooked rice. It is also good combination along with Huli Thovve, a famous traditional dal curry.
Today lets us learn how to prepare Majjige Huli.
STUFFED CAPSICUM JEERA RICE
Posted by Shyla Nagesh on December 24, 2014
Rice is staple food of South India. Many rice dishes are prepared in varieties. Rice has its own taste. So are Basmati, Jeera Rice and so on
Thought of preparing rice in a different way which is easy, tasty and children would love to eat easily and of course very tempting.
Today I have prepared out of regular rice you can use Basmati Rice or Jeera Rice it gives special aroma.
SABBAKKI SOPPU KOOTU-DIL LEAVES CURRY
Posted by Shyla Nagesh on December 8, 2014
Sabbakki Soppu/Dil Leaves Kootu is one of the tasty curry/side dish in South India.
Sabbakki Soppu/Dil scientifically known as Anethum Graveolens, is very good source of dietary fiber minerals manganese, iron, magnesium, vitamin A. Also a very good source of Calcium which is very helpful for bones. It boosts digestive health relief from insomnia, diarrhea, dysentry, hiccup, menstrual disorders respiratory disorders, cancer, oral care, arthritis, reduces excess gas. It has more medicinal values.
Now let us learn how to prepare Sabbakki Soppu/Dil Kootu. It is not spicy.
Posted by Shyla Nagesh on November 22, 2014
Hayagriva is said to be one of the avatars of Lord Vishnu with human body and horse head, brilliant white colour, white garments seated on white lotus. As per mythology, Madhu-Kaitabha stole vedas from Brahma and Vishnu took Hayagriva avatar to recover the same.
A great devotee named Sri Vadirajathirtha of Udupi Sri Krishna Mutt used to offer cooked Bengal gram as prasadam to Lord Hayagreeva. He used to recite Hayagriva Sloka and keep the offering on his head. Lord Hayagriva would come as a beautiful horse form and eat the prasadam. The prasadam is also called as Maddi-Hayagriva Maddi. Even today Hayagriva/Hayagriva Maddi is offered as prasadam to the devotees at Sri Sode Vadiraja Mutt.
Hayagreeva/Hayagriva Maddi is a sweet dish prepared from chana dal and jaggery. It is very easy to prepare. It is also prepared as prasadam on festivals like Varamahalakshmi Vrat and also Sri Guru Raghavendra Swamy Aradhana Mahotsav.
Posted by Shyla Nagesh on October 22, 2014
Jilebi/Jalebi is a popular sweet in India. It is made by deep frying maida batter in
circular shapes and soaked in sugar syrup. It is prepared commonly during Deepavali/Diwali and Ramzan.
Let us make this Deepavali/Diwali sweet by learning how to prepare Jilebi/Jalebi.
GREEN PEAS-CAPSICUM UPMA-UPITTU-BATANI UPITTU
Posted by Shyla Nagesh on October 14, 2014
Upma/Upittu is general famous breakfast item prepared in South India. It is prepared commonly by using Rava/Soji. It is also prepared by using beaten wheat, beaten rice, sabudana etc.,
Today I have prepared Rava Upma/Upittu along with Green Peas and Capsicum. It is very tasty with the famous combination of Peas and Capsicum.