Tag: rice

PHENI SANDIGE

Sandige is a traditional item usually made and stored in South Indian homes.  The best season to prepare is summer.  Sun heat will be more and sandige can be dried easily.  It is used throughout the year till next summer.  In rainy/winter season sandige is fried for lunch/dinner.  It is also custom to fry sandige, papad for lunch in marriages, festivals and other occassions.

Many varieties of sandige is made and stored for future use.  Pheni sandige, aralu sandige, chakli sandige, sabbakki sandige, ragi sandige etc.,

Today let us see how Pheni Sandige is prepared.

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BITTERGOURD-HAGALKAI CHUTNEY

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.

Today I am preparing Bittergourd/Hagalkai Chutney. It is very tasty, easy to prepare, can be stored for 4-5 days. It goes well with hot rice with oil/ghee, chapathi, dosa etc

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ORANGE PEEL CHUTNEY-KITTALE SIPPE CHUTNEY

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.,

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HALBAI-RICE CAKE-HALUBAI

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.

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SHAALYANNA-RICE KESARIBATH-SWEET BATH

 

Shaalyanna-Rice Kesaribath

Shaalyanna-Rice Kesaribath

Shaalyanna/Rice Kesaribath is one of the famous traditional sweet dish prepared on the day of immersing Ganesha & Gowri. We prepare five types of rice dishes on that auspicious day.

It can also be prepared on any other day when you feel like having some delicious sweet dish. You can make a combination of Chitranna & Shaalyanna/Rice Kesaribath OR Pongal & Shaalyanna/Rice Kesaribath and so on.,

Let us try out Shaalyanna/Rice Kesaribath recipe today.

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YARIAPPA-ERIAPPA-NAVARATHRI SPECIAL

Eriappa

Yariappa

Yariyappa is one of the famous traditional sweet recipe made during Navarathri festival in South India. It is prepared on Saraswathi Pooja, on Sapthami, 7th day of Navarathri. It is prepared using Rice and Jaggery. Batter prepared out of rice and jaggery is dropped into the mould filled with oil/ghee. If you are not having any mould, you can prepare dosa from the batter. It is popularly known as Sweet Dosa. (more…)

CHAKKULI HITTU-CHAKLI POWDER-MURUKU POWDER

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Chakkuli/Chakli is one of the most famous authentic traditional fried snack/food item of South India. It is prepared by using Rice and Urad Dal. Chakkuli/Chakli is prepared in many varieties and with different ingredients. Instant Chakkuli/Chakli is also famous for time saver. But naturally, taste always differs with instant and traditional way of preparing Chakkuli/Chakli.

Today I am showing the very traditional way of preparing Chakkuli/Chakli Hittu/powder.   Though it looks time consuming and tedious for many people, I am sure once you try this out you will never look back for other varieties. You can try out instant Chakkuli/Chakli recipe also.

You can prepare the Chakkuli/Chakli hittu or Chakkuli/Chakli flour and store in a container and fry Chakkuli/Chakli whenever necessary.   Add salt and you can store for more than a year.  As Chakkuli/Chakli flour is older Chakkuli/Chakli comes out very well and taste increases.

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VANGIBATH POWDER-VANGIBATH PUDI-PALYA PUDI