Tag: dish

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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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 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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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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TOMATO CHUTNEY

 

Tomato is grown and eaten around the world. It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails too.

Tomatoes are acidic, making them especially easy to preserve in home canning whole, in pieces, as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil.

Tomato is 95% water, contains 4% carbohydrates and less than 1% each of fat and protein.

When you get Tomato in plenty and much cheaper rate you can make various items and store for future use.  Sauce, Jam, ketchup, chutney, pickle, tomato powder, tomato paste etc.,

Today I am showing you simple way of preparing Tomato Chutney.  Also I have added some cherry tomatoes which I harvested from my garden.

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CHIROTI

Chiroti is a famous sweet fried dish usually made during marriages and festivals. It is consumed along with sugar powder and/or badam milk.

Today let us learn to prepare Chiroti at home instantly.  It is very easy and tasty.  And there is no need to wait for marriages or functions.

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MYSORE PAK-CRUNCHY MYSORE PAK

Mysore Pak is a famous sweet dish of South India prepared by using Gram flour/Kadale hittu, sugar and rich amount of ghee.  Mysore pak is made in two consistency.  Soft and crunchy.  If you want soft Mysore pak remove from flame little early.

Mysore pak was first prepared by a palace cook named Kakasura Madappa. Madappa made a concoction of gram flour, ghee and sugar. When Krishna Raja Wadiyar IV asked its name, Madappa simply called it the ‘Mysore pak’.

Today lets learn how to prepare very easy way of preparing crunchy Mysore Pak.

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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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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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