Roasted poha chiwda recipe - Beaten rice chiwda

Roasted poha chiwda recipe - Poha or pohe or beaten rice chivda is the first thing that comes in my mind when I am thinking to make some easy and crispy evening teatime savoury snacks. This chivda is very easy to prepare and can be stored for about a couple of weeks to serve as evening teatime snack. Even you can make this chivda without adding peanuts and putanis. 

Bhindi masala recipe - Ladies finger sabzi

Bhindi masala recipe - Ladies finger or bhindi is one of my favorite vegetables. This is a perishable vegetable and it should be used when it is fresh. Even in the refrigerator the ladies finger gets spoiled quickly. I buy okras in small quantity and love to make either bhindi masala, bhindi sambar, kadai bhindi, bhindi raita, bharli bhindi or bhende sukke. In this dish the ladies finger gets flavor from the mustard seeds, curry leaves, asafoetida, coriander seeds powder and chilly powder. Fresh coocnut adds an extra taste to the dish.You can make this dish to pack in the lunch box with some soft chapati. This is a very eays recipe that you can make quickly within few minutes.

Sun dried poha chiwda recipe - Beaten rice chiwda recipe

Sun dried poha chiwda recipe  - Are you looking for some easy and crunchy evening snacks? Today I am sharing with you all, a very simple yet delicious chivda prepared with Sun dried beaten rice or rice flakes or  poha. Dry the poha under Sun for three or four days till crisp and temper it. Your delectable chivda will be ready within few minutes. Earlier I had posted roasted poha chivda which looks similar to this chiwda, but the texture of  sun dried beaten rice after tempering it is completely different. Read the following recipe to know more about it.

Rava upma with green peas - Semolina green peas upma

Rava upma with green peas recipe - Rava upma is a South Indian special breakfast dish. I make it often either for breakfast or in the evening as tea time snack. This can be made in a jiffy  when  guests or friends arrive unexpectedly.  Whenever, I don't find much time or not in a mood to think more, suddenly, this all time handy upma comes to my help, and without any second thought, I go for this easy to make dish. Sometimes, when carrot is available at home, I use that too in the upma.

Kadle bele payasa recipe - Chane daali paays - Bengal gram dal kheer recipe

Kadle bele payasa or chane daali paays recipe - Kadle bele payasa is a kheer prepared with split bengal gram, jaggery, and  coconut milk. Most of the time during festival I make chana dal kheer to offer God as Naivedya.  You can also use moong dal or split green grams  instead of chana dal to make such payasa.  

God ambade sasam recipe - Sihi amtekayi sasam - Konkani style hog plum sabzi

God ambade sasam recipe - Sihi amtekayi sasam is coastal konkan cuisine prepared with hog plums, ground coconut masala paste and jaggery.. God ambade is a seasonal vegetable of Coastal Karnataka. The word god means sweet in konkani. It is also called as sihi ambekayi in Kannada. God ambade is sweet and sour in taste. The dish made with ambade is very delicious and it releases unique flavour of sweet and sour. Whatever the dish prepared with ambade, the dish needs jaggery to balance the taste as the ambade is slightly sour in taste.

Mulangi sukke recipe - Moolangi palya - Radish sabzi

Mulangi sukke recipe - The mulangi palya is a Southern Coastal Karnataka style radish subzi prepared using radish and coconut as basic ingredients. I often see some people throw green leaves of radish and carry only radish root with them. No need to say here about the nutritional value of  radish  leaves because we all know the numerous health benefits of  radish and its green leaves which are rich in vitamins and fiber. 

Dudde appe recipe - Kumbalkayi appe - Pumpkin paniyaram

Dudde appe recipe - A South Indian appe is a fabulous breakfast snack liked by all. Rava pumpkin appe is nothing but a batter made with semolina and pumpkin cooked in appe mould. It is equally tasty like akki appe made with rice batter. This is a very healthy, delicious and quick to make dish with very few ingredients. So, next time when you go to buy vegetables, please buy one small piece of pumpkin and for a variation try this healthy dish. Note that while preparing appe, do not touch the base and the surface of the appe, till they become firm. If you do not have appe pan, you can also prepare idli using the same batter.

Vangi bhath recipe - Brinjal rice recipe

Vangi bhath recipe - Vangi bhath is a popular traditional rice dish of Maharashtra. This is a delicious one pot meal which pairs well with roasted potatoes and cucumber raita. If you are bored with the regular meal, then this vangi bhath is a perfect  dish to try. You can carry it in the lunch box too. I have made this vangi bhath with masala bhath powder. However, you can use MTR pulao masala instead of masala bhath powder. 

Adrak lasun jeera chutney recipe - Ginger garlic cumin seeds chutney recipe

Adrak lasun jeera chutney recipe - Ginger, garlic and cumin seedschutney is one of my favorite chutneys. This is an authentic chutney always liked by my family members. The  ginger, garlic and cumin seeds add an extra flavour and unique taste to the chutney.  This chutney besides being tasty, helps in digestion also. Idli, dosa and vada goes well with chutneys. This is one of the  varieties of chutneys which I prepare often.

Puran poli recipe - Holige recipe - Obbattu recipe

Puran poli recipe - Puran poli is a popular Indian stuffed sweet paratha, which is called with different names in different parts of India. It is prepared on the occasion of festivals such as Gudi Padwa (Ugadi), Holi, Ram navami etc. It is made by using wheat flour, all purpose flour, bengal gram and jaggery.  It goes well with katachi amti, ghee and milk. Usually, dough for puran poli is made of using wheat flour only. But you can use all purpose flour and wheat flour together to have an attractive appearance as done by me in this recipe. 

Katachi amti recipe - Maharashtrian katachi amti

Katachi amti recipe - Katachi amti is a Maharashtrian dish, slightly spicy with balanced tangy and sweet taste.When chana dal is boiled to make puran ploi, the drained water of boiled chana dal is  used to make delicious rasam or amti. This is very flavorful and extremely delicious rasam. Amti pairs well with puran poli and rice. I like the amti most, it is my favorite and favorite of everybody at home. A meal with puran poli is incomplete without katachi amti. Traditionally, some filling mixture which is known as puran made for puran poli is also used to make it. So here is the recipe for this delicious amti.