KUNDA-BELAGAAVI KUNDA-BELGAUM KUNDA-ಬೆಳಗಾಂ ಕುಂದಾ

Kunda/Belagaavi Kunda is a popular sweet dish of Belgaum, North Karnataka.  It is prepared by boiling and curdling of milk along with caramelized sugar.

Belgaum Kunda/Belagaavi Kunda is prepared with very less ingredients and it takes time to process but tasty. All worth it when tasted. 

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SWEET CORN PEELING-HASI JOLA-ಹಸಿ ಜೋಳ ಬಿಡಿಸುವುದು

Easy way of Sweet Corn Peeling

How to easily peel sweet corn kernels within few minutes.

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SWEET POTATO LADDU-SIHIGENASU LAADU – ಸಿಹಿಗೆಣಸಿನ ಲಾಡು

Sweet Potato/Sihigenasu is sweet root vegetable, starchy, full of fibre, minerals, vitamins. They are available in various colours. They are rich in beta-carotene.

Sweet potatoes/Sihigenasu can be added to our diet easily. It is very easy to cook. Can be consumed with or without skin, boiled, steamed, roasted, cooked in various form.

It is very easy to grow at home too in pots, in any containers like atta covers, grocery covers, cleaned paint buckets etc.,

Various recipes can be done.

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MANGO RAVA KESARI/MAVINAHANNU KESARIBATH

Rava Kesaribath is one of the traditional South Indian sweet dish which is prepared with Rava/sooji.  The name in it says Kesari-bath, Kesari is the main item which gives special flavor and colour.  Kesari/saffron is the dried stigma of the flower of saffron crocus and is the world’s most expensive spice.  Commonly artificial colour is used to prepare Kesaribath.

Kesaribath is commonly prepared for many occasions.  It is also prepared on auspicious days while performing upavasa, for breakfast along with Rava Upma, Rava Vangibath.

As this is Mango season, I am trying to prepare Mango Ravakesari to have an added flavor of Mango.

Today let us learn how to prepare Mango Rava Kesari but without any artificial colour.

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MAVINAHANNU GOJJU/MANGO GOJJU

Mango is a seasonal fruit.  It is consumed raw.  Also many dishes are prepared raw and cooked.  It is very rich in vitamin C. 

Today let us see how to prepare Ripened Mango Gojju/Gravy.  It is very easy to prepare and tasty too, liked by all age groups.  It is consumed with hot rice, chapati, dosa, poori etc.,

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KADLEPURI UPPIT-PUFFED RICE UPMA

Puffed Rice/Kadlepuri in kannada, is made by air pressure to form puffed rice.  It is used in many dishes, cereals, chikki, chats etc., It can also be consumed as it is.  It is the main ingredient in the very famous Bhel puri chat.

 

Always select fresh puffed rice/Kadlepuri to have crunchy one. Store in an airtight container to retain its crunchiness.

 

Many dishes like kadlepuri unde (puffedrice balls), churmuri, upma, chikki, girmit, etc.,

 

Today let us learn very easy way of preparing Puffed Rice Upma/kadlepuri Uppit.

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MAVINAHANNU SAARU/MANGO GOJJU

Mango is the king of fruits.  The summer season is so special because of mangoes. You can get about 500 varieties of mangoes.  All varieties are unique at its taste.  It is consumed as it is and also by preparing many dishes both ripe and unripe mangoes.

 

Sour unripe mangoes are used in chutneys, pickles and many other side dishes.  It is even eaten raw with salt and chilli powder. Aam Panna is prepared with unripe mango, an excellent summer drink.  Ripe mango pulp is extracted and made jelly, jams, rasayana/seekarane, juices, ice creams, toppings for ice creams, smoothies, etc., list is unending.

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RAGI-VEGETABLE ROTTI

Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India.  This is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats.  It is rich in protein and fiber. It has the least amount of fat in them.

 

Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels.  Ragi is helpful for development of bones in children.  It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level.  It helps in lowering the cholesterol levels.

 

Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge).  Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos.  One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.

 

Today let us learn how to prepare Ragi-vegetable Rotti.  Children who hates to eat ragi love to eat.  You can try out my other recipes from Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.  Very easy to prepare and healthy too.

 

 

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KADI-GUJARATI KADHI

Kadi is a famous Gujarati recipe prepared from gram flour/chickpea flour and curds/buttermilk.  It is also prepared by adding pakoras.  But today I am showing plain Kadi recipe preparation.  Kadi is prepared in different region in their own style.  Gujarati Kadi is lighter than any other region Kadi.

Gujarati Kadi tastes heavenly, simple, healthy liked by everyone moreover easy to prepare.  It is consumed along with hot rice, phulkas, chapati, roti, poori etc.,  Also served as soup to sip as it is.

 

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CUCUMBER DOSE-SOUTHEKAI DOSE

Cucumber contains 95% water in it.  It is low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss and also high in vitamins and minerals.  Eating cucumbers with the peel provides the maximum amount of nutrient.  It also helps in weight loss, lowers blood sugar level and helps in constipation.   It adds flavor to dishes.

We can make many raw dishes and cooked dishes from cucumber.  Today we shall see how to make Instant Cucumber Dose.

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