Mugachi dalichi amti recipe - Green gram dal amti recipe

Mugachi dal amti recipe - Amti is the Maharashtra's authentic curry. Various amtis such as katachi amti, toor dal amti, urad dal amti, mixed dal amti are very popular. Kala masala is an authentic spice powder of Maharashtra which is very flavorful and adds an extra taste to the vegetable dish and curry as well. This flavorful amti is stunning with hot, sweet and tangy taste in combination with unique spice flavor. For a heavenly taste, eat hot rice with this amti. It can also be sipped like a soup. Either way this tastes good.

Soya beans and lauki kootu recipe

Soya beans, lauki kootu recipe - Legumes and lentils are required to suplement the proteins. The childhood is the phase of muscle and bone growth.  They need adequate amount of protein and calcium for a strong bone structure and muscle formation. It will be better, kids above 2 years get milk, eggs, lentils, legumes, leafy vegetables and fresh fruits in proper proportion. Now to the kootu. For hot rice, kootu is the queen of curries. The reason for using soya bean is for it's rich protein, which with hot rice is a complete meal in itself. Besides dal, sambar, saaru, palya and amti, kootu is another kind of  curry for steamed rice.

Paneer masala with cashew nuts recipe - How to make paneer masala with kaju

Paneer masala with cashew nuts recipe - This paneer masala with cashew nuts, milk, onion and tomato based gravy is a creamy and rich dish for Indian flat bread naan, kulcha, roti, lacha paratha etc.These days, paneer dishes have become sumptuous side dish for flat breads and the dishes attract vegetarians a lot. 

Rajma brinjal potato kootu recipe

Rajma, brinjal, potato kootu recipe - I make dal, sambar, saaru, curry or kootu almost everyday. When fresh rajma is not available, I use soaked  dried rajma for the kootu. Brinjal and potatoes are combined in this kootu, to make it a veggie version.The required thickness of kootu can be had with use of  boiled and mashed rajma. The roasted gram dal in the masala paste also gives extra thickness to the kootu. The flavour of kootu is on account of the fresh spices such as coriander seeds, cumin seeds, cloves, cinnamon and fenugreek seeds. Onion, ginger, garlic and fresh coriander leaves enhance the flavour of this kootu.

Vaingana ambat recipe - Badnekayi saaru - Konkani style brinjal curry

Vaingana ambat recipe - Vaingana ambat is a very popular curry in coastal karnataka made using small white brinjals. Coconut and toor dal are basic ingredients for the gravy. This tasty curry is a delicious accompaniment to hot rice. Ambat the konkani word means curry in english. It is also called as saaru in kannada.This is a thin version of curry, but you can increase the quantity of toor dal and coconut to make it thick. You can make similar type of curry using potatoes and green peas. But the brinjal curry has different flavor and taste as it gets flavor from fresh baby brinjals.

Ambe sasam recipe - Mavinkayi sasive - Raw mango sasam

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 the 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 chapathi and rice. We like a lot of masala in this dish and I add sufficient coconut masala paste to make sure it tastes great. 

Mavina kayi saaru recipe - Ambe ambat recipe - Mango curry

Mavinakayi saaru recipe -  This is a simple and easy to prepare curry made with coconut, raw mangoes, chilly powder etc. I have been making mango curry for so many years during mango season. I like the tangy taste in the curry most. So I am sharing the recipe which I prepared today and we all enjoyed with fried papads and hot rice. This is a coconut based curry made in South Karnataka homes with different versions. Adding raw mangoes instead of tamarind in fish curry is also a traditional way to use it in curries.

Muga mole palya recipe - Molake hesarukalu palya recipe - Sprouted green gram palya

Muga mole palya recipe - Muga mole palya is one of the famous and common sabzi varieties of Karnataka and every house hold has its own version to prepare it. Muga mole literally means sprouted green grams and palya means thick coconut based sabzi which is also known as palya in kannada. The sprouted green grams and raw banana combination is awesome and it is my favorite too. This palya is perfect with hot chapati, phulka, rice rotti and steamed rice.It is very flavorful with the addition of freshly ground masla. The  spices in the masala adds inviting aroma and the chilly powder adds taste and the coconut gives a thick consistency to the palya. For a variation you can use potato in the place of plantain and that combination also tastes great.

Nuggekayi, badnekayi sambar - Drumstick brinjal sambar

Nuggekayi, badnekayi sambar recipe - Drumstick and brinjal have always been my favorite vegetables. These are another such combination which can be used to make sambar. Sambar is a South Indian signature dish served with idli, dosa, uttappa, vada or steamed rice. In this sambar recipe, drumstick and brinjal is boiled to soft and added to the cooked toor dal. This traditional sambar can be prepared quick with easy steps. I make it often, it makes a delicious accompaniment to South Indian main meal. This sambar has an awesome flavor. Try this simple recipe and enjoy the taste of South Indian cuisine.

Majjige huli recipe - Butter milk curry recipe

Majjige huli recipe - Majjige huli is a popular  authentic curry of  Karnataka prepared with buttermilk, besan and pumpkin. It goes well with hot rice. This is a slightly tangy curry with combined flavour of ginger, asafoetida  and cumin seeds. Addition of pepper and green chilli increases the taste. Friends, try out this majjige huli to have the traditional taste of Karnataka cuisine.

Palak dal recipe - Coconut based spinach toor dal recipe

Palak dal recipe - This spinach toor dal curry is just a coconut based curry which you can enjoy with rice or roti. It can be either spicy or bland and you can add any vegetable of your choice.The combination of spinach, toor dal and coconut is too nutritious for all. This healthy curry makes a balanced diet in combination with rice and roti. Palak or spinach is one of the most popular leafy vegetables which is used to make soup, palak paneer, palak paratha, poori, palak rice and palak chole or simple palak onion stir fry. I make this curry often. So, sharing the recipe of palak dal with you all.

Potato sambar recipe - Batate sambar - Alugadde sambar

Potato sambar recipe - This sambar recipe is about how to make lip-smacking South Indian style sambar with toor dal and potatoes. In South Inda, sambar is often made in every household for idli, uttappam, dosa   and rice. I really love this sambar and I have made so many times. Every time it comes out tasty. Homemade sambar powder, jeera, methi, hing, ginger, red chillies and curry leaves add flavor to this sambar.

Methi kadhi recipe - Fenugreek leaves kadhi

Methi kadhi recipe - This is a popular Gujarathi kadhi  prepared with fenugreek leaves, besan and yogurt.  This is an alternative to regular plain kadhi. This methi kadhi  goes well with hot rice or rice khichadi. Besides methi kadhi,  I also make methi thepla, methi dal ambat with fenugreek leaves. Making methi kadhi is very simple. I have been making this methi khadi for years and now sharing with you all.