July 31, 2013
July 29, 2013
Sabudana khichdi recipe - Sabudana or sago and potatoes are widely used in all parts of Maharashtra for preparing upwas or fasting day dishes like sabudana vada, sabudana khichdi and sabudana thalipeeth. Some do not add potatoes in khichdi. But adding potato is beneficial as it is rich in carbohydrates, which in turn gives energy needed on upwas days. Besides being a fasting dish, it is also a filling breakfast as well. This is an easy yet delicious dish to prepare after soaking the sabudana for two hours. Using red chilli powder is totally optional and it can also be prepared using only green chilies.
Sabudana khichdi recipe with step by step pictures.
July 26, 2013
Mango rice recipe - Raw mango rice prepared using masala bhath powder is an exotic, flavourful one pot meal, goes well with any raita or salad, pickle and papad along with butter milk. The similar type of rice can be prepared using carrots, onion, tomato, mint leaves or pudina, paneer, peas and mixed vegetables such as beans, cauliflower and tindora. If you don't like to add masala bhath powder, skip it and follow the remaining process. This is one of the easiest methods of preparing the mango rice.
Mango rice recipe with step by step pictures
July 24, 2013
Masala bhath powder recipe - Masala bhath powder is mainly used while preparing masala bhath (spcy rice), popularly known as masale anna in north karnataka. It can also be used while preparing vegetable pulao or spicy rice such as mango rice, carrot rice, peas paneer pulao, mushroom pulao, onion rice and tomato rice.
July 22, 2013
Ambe sasam recipe - Ambe sasam which is also called as mavinkayi sasive in kannada, is a simple and easy side dish made with raw mangoes. I had few raw mangoes in the refrigerator and I was looking to make side dish with it. So, I made this ambe sasam and it was so tempting and delicious. This is almost similar to ripe ambe sasam. But in this dish ripe mango is replaced with raw mangoes. Ambe sasam or sasive is a common dish in coastal karnataka and I like it most. This is my favorite dish and goes very well with any main meal. We like a lot of masala in this dish and I add sufficient coconut masala paste to make sure it tastes great.
Ambe sasam recipe with step by step pictures
July 21, 2013
Ukdambe gojju recipe - boiled raw mango gojju recipe - how to make ukdambe gojju (chutney) - gojju recipes
Ukdambe gojju recipe - In my home town, lots of rival or ghonta variety of mango trees are there. These varieties are used to make boiled mangoes or ukdambo which is stored in boiled salt water in a jar. These boiled mangoes are used during rainy season when there is a shortage of vegetable.You can also make chutney by boiling raw mangoes as and when required. I have prepared this chutney by boiling mangoes in salt water and used them immediately. Ukdambe gojju goes great as a side dish for a vegetarian meal.
Ukdambe gojju recipe with step by step pictures.
July 17, 2013
Banana pakoda recipe - Ripe banana pakora is a deep fried snack made with banana and rice rava, popular in Coastal Karnataka. It is a delicious and snack with slightly sweet taste. This pakoda is usually fried in ghee but it can also be fried in oil. Earlier I had posted raw banana pakoda which is a perfect tea time snack. This bale hannina pakoda is crunchy from our side and soft from inside. It was aromatic and tasty.
July 12, 2013
Mavina hannina sasive recipe - Mavina hannina sasive is an absolutely delicious dish of coastal karnataka and it is my favorite too. This is prepared with ghonta variety of mangoes, grown in the backyard of the house. It has sweet and slightly tangy taste which is specifically used to prepare sasive.These mangoes are small in size and full of fiber with slightly tangy thin pulp. These are specifically used to prepare sasive or sasam. The gravy is prepared using fresh coconut. Tanginess of the mango is balanced by adding jaggery. Chilly powder adds an exotic taste to the dish. The mango sasive is made in various ways in konkan cuisine and it tastes great. Usually it is served as a side dish to main meal.
Mavina hannina sasive recipe with step by step pictures
July 11, 2013
July 8, 2013
Paneer matar kurma or korma recipe - Whenever, I have milk in stock I make paneer. Home made paneer is best in quality and tastier too.Paneer dishes are prepared in different ways. This one is the side dish with paneer and green peas I prepare often for chapatis, rotis and steamed rice. As I have used green chilly, goda masala and tomato puree, it is bit spicy and slightly tangy in taste.
Paneer matar kurma recipe.
July 6, 2013
Soutekayi dose recipe - Cucumber dosa is a healthy dosa prepared with rice, coconut and cucumber. This is a very easy to prepare dosa, which imparts the mixed flavor of cucumber and coconut. My mother was making it using large sized green cucumber grown in the back yard of our house. But, here I don't get that variety. I have used small variety of cucumber, which is also flavorful and there is not much difference between the two. The batter for this dosa doesn't need fermentation. It can be used immediately after grinding. The left over batter can be stored in the refrigerator for two days. This dosa is usually served with liquid jaggery and coconut chutney. Note that do not add water while grinding. The cucumber itself has lots of water content. If the batter is too dry then add water.