Author: Shyla Nagesh

NUCCHINUNDE | DAL DUMPLINGS | ನುಚ್ಚಿನುಂಡೆ

Dal is dried split pulse used in Indian dishes used with or without soaking before cooking.  These pulses are most important staple food in Asian countries.  India is largest producer of pulses.  It is rich in protein content. Nucchinunde | Dal Dumplings is one of it.

As I had mentioned in my earlier post, dal and its preparation are consumed along with rice, chapati etc.  Usually sambar/saaru prepared using dal is the common dish in South India. Some are eaten as a snack by frying and salting.  Some are soaked, grounded and fried in many combinations.

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BELE KATTU SAARU-DAL RASAM – ಬೇಳೆಕಟ್ಟು ಸಾರು

Dal/Bele is dried split pulse which is used in Indian food. It can be cooked without soaking

Pulses are important staple food in Asian countries.  India is largest producer of pulses.  It contains protein, carbohydrates, fat.

Dal and its preparation are consumed along with rice, chapati.  Usually sambar/saaru prepared using dal is common in South India. Dals are eaten as a snack by frying and salting.  Some are soaked, grounded and fried in many combinations.

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HURALI/HORSEGRAM CHUTNEY POWDER – ಹುರಳಿ ಚಟ್ನಿಪುಡಿ

Hurali/Horsegram contains carbohydrate, protein, dietary fiber, fat, calcium, phosphorus, iron and calories as well as vitamins.

Hurali/Horsegram is native to southern Asia, commonly grown for horse feed, for human consumption and in Ayurveda.  It is consumed as a whole seed, as sprouts, or as whole meal in India.

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KADALEBELE CHUTNEY-CHANA CHUTNEY – ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ

Chutney is said to be one of the side dish for Dosa, Idli, Chapathi, Rice and many more. 

Chutney is prepared all over India.  Many varieties of chutney is prepared.  Chutney, chana chutney, groundnut chutney, mint chutney, coconut chutney, onion chutney, tomato chutney, chilli chutney and so on.

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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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