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. 

Mushroom and garlic stir fry recipe

Mushroom and garlic stir fry recipe - Mushroom and garlic stir fry  is a quick and easy dish with mild flavour of garlic and pepper. You can add capsicums along with mushrooms. This is a flexible dish wherein, flavour and taste can be changed  according to one's liking. Mushroom stir fry and hot chapati make a good accompaniment. Serve this dish with pickle and buttermilk.

Batata vangyachi bhaaji Recipe - Potato-brinjal sabzi

Batata vangyachi bhaaji recipe - Chapati and rice are our staple food. So, Preparing sabzi and curry everyday is mandatory for me. Batata-vangyachi bhaaji is a Maharashtrian style sabzi which I prepare often. So, here is a quick to make yummy batata-vangyachi bhaji to go with chapatis. Serve this bhaaji with hot chapatis along with pickle.

Sprouted green chickpea usal recipe

Sprouted green chickpea  usal  recipe - Chickpea is good sources of proteins and it provides energy to the body. Hence it is wise to include chickpea in any form in our diet. Germination makes the pulses more nutritious. This green chickpea usal is a simple and easy variety of dish which can be prepared within few minutes. This usal can be eaten as it is or you can serve it as a side dish to any main course. Either way it tastes great.

Sihi amtekayi gojju recipe - God ambade gojju recipe

Sihi amtekayi or god ambade gojju recipe - The god ambade gojju is a sweet and sour chutney, prepared with god ambade or amtekayi. Amtekayi or ambade is a seasonal tangy fruit of  South India. It has large and thorny seeds. There are two varieties of ambade or amtekayi available in that part. One is tangy amtekayi and another one is slightly sweet amtekayi. The gojju I have prepared is made of sweet amtekayi. This is also called as god ambade in konkani.

Kele sukke - Balekayi upkari - Raw banana sabzi

Kele sukke recipe - Balekayi upkari is a coastal Krnataka style side dish for steamed rice with curry, rotis or chapatis. This sbzi can be prepared quickly with very few ingredients.This soft  plantain gets taste from the tempering and coconut.

Oggarane mavina hannu recipe - Tempered mango recipe

Oggarane mavina hannu recipe - I like any dishes prepared with mango. During mango season I often temper ripe mangoes with dry red chillies, curry leaves and to get more out of it I also add chilli powder, sugar and even lemon juice. When the mangoes cook well in its own juice and combine well with other ingredients it turns very soft and tasty.This mango dish is liked by all as it is mildly spiced. I even fried the red chillies till  brown to get the smoky flavor. Usually, I serve it as a side dish to main meal.

Matar paneer masala - Maharashtrian green peas sabzi

Matar paneer masala recipe - Fresh green peas paneer masala, prepared in coconut based spicy masala is an excellent side dish for roti and chapathi. It is also a tasty accompaniment for steamed rice as well. Fresh green peas are not only tasty but they are nutritious too. There are 2-3 varieties of fresh green peas available in the market. Whenever possible buy the sweeter variety of green peas which is very good in taste. It can be stored in the fridge for about 2-3 months.

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. 

Ukdambe gojju recipe - Boiled raw mango chutney

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.

God ambe sasam recipe - Mavina hannina sasive - Ripe mango sasam

Ambe sasam recipe - Ambe sasam 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. 

Paneer matar kurma recipe - Paneer green peas korma

Paneer matar kurma 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.

Mango humman recipe - How to make ambe humman

Mango humman recipe - This is a simple and delicious mango humman prepared with semi ripened mangoes. This mango dish is enriched with  garlic, curry leaves and mustard seeds tempering and tangy taste is balanced with jaggery. Mango saga of this year is not yet over. Till today we get raw and ripe mangoes in abundance. If you like sweet, tangy and hot taste together, you will surely like this dish. Actually, I prepared it as a jam to be eaten with  dosa, chapati, and bread, but we finish eating it as it is. It is very easy to prepare and it doesn't take much of your time. Try it once and see the taste.

Fresh rajma masala recipe - How to make fresh rajma masala

Fresh rajma masala recipe  - When I saw fresh rajma beans in the local vegetable market, I could not stop myself from buying it. It is my elder son's favorite vegetable. With it I made rajma masala. It was delicious. Rajma is good source of incomplete protein. Vegetable proteins found in rajma and other legumes are considered as incomplete proteins because they do not have some essential amino acids. 

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.

Baingan ka bharta - Vaingana bharta recipe - Brinjal bharta

Baingan ka bharta recipe - Brinjal bharta is a delicious accompaniment to all varieties of Indian flat bread. It pairs excellent with jowar roti or bhakri. It is absolutely easy to prepare and healthy too. Burn the brinjal directly on stove top, make a flavorful onion tempering and mix all the ingredients to combine well. Soft and smoky flavored bharta gets ready with few steps. Any  variety of large or medium sized brinjal can be used to make this dish. I had two deep purple  brinjals in my fridge. Out of them I used one brinjal  for making bharta and another one is used to make salad. Here is the easy recipe to get the perfect bharta.

Methi moong dal sabzi - Methi green gram dal sabzi

Methi moong dal  sabzi recipe - This is a side dish prepared with  fenugreek leaves and split green grams. This is a very healthy accompaniment for any main meal with the goodness of methi leaves and moong dal. The combination of leafy vegetables and dal create a nutritious side dish. It is mildly spiced with chili powder and flavored with the tempering made with asafoetida, cumin seeds, onion and garlic. Fenugreek leaves are one of the most popular and easily available leafy vegetables in India. They are slightly bitter in taste but the addition of green gram dal reduces the bitterness of fenugreek leaves.

Vaali bhaji palya - Basale soppina palya - Malabar spinach sabzi

Vaali bhaji or basale soppina palya recipe - Malabar spinach is a leafy vegetable widely used in Coastal part of Karnataka.In this part, every house would normally have a climber plants of malabar spinach in the backyard. It is a creeper or climber and it grows very easily by planting a thick stalk. It is known with many names such as basale soppu in Kannada, mayalu in Marathi and vaali bhaji in Konkani. Malabar spinach has a cooling and refreshing effect, but the effect is less if it is cooked too long. Vaali Bhaji palya is a coconut based thick gravy prepared with malabar spinach, toor dal, fresh coconut and some other spices. 

Dodkyachi bhaaji - Heerekayi palya - Ridge gourd curry

Dodkyachi bhaaji recipe - Dodkyachi bhaaji and aamti is one of my favourite combinations. Whenever I go to vegetable market, I make it a point to buy some ridge gourd to make bhaaji, curry or chutney. Today I am sharing a recipe for a  simple side dish made with ridge gourd. The flavour is infused with onion and some spice powder. This bhaaji pairs well with aamti and varan.  It also goes well with rotis. Crispy and yummy pakoda can also be prepared with ridge gourds. Ridge gourd contains enenrgy, moisture, carbohydrates, dietary fiber, calcium, iron and phosphorus.Some ridge gourds are bitter in taste, check it for bitterness before cooking.

Dudde sukke recipe - Pumpkin sabzi - Kumbalakayi upkari

Dudde sukke recipe - Red pumpkin sabzi is a very nutritious side dish which is slightly sweet in taste. Pumpkin is widely used in Karnataka cuisine. Among them sambar, palya, sukke, poori, halwa are very popular. This sabzi is very easy to prepare and can be made in a jiffy. This is a very basic sabzi  that is served with chapathi, roti and rice with South Indian curry and pickle. Though recipe seems to be very simple, it is such a delicious sabzi and is a quick cooking side dish. Do try this healthy pumpkin sabzi and enjoy.