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. 

Mint coriander leaves chutney - Pudina kothimbir chutney

Mint coriander leaves chutney recipe - The mint coriander leaves chutney is one of the most popular chutney in India. The combination of  mint and coriander gives a unique flavour and taste to the chutney. Most of all, this chutney can be stored in a dry container in the refrigerator for a week. This is a flavorful accompaniment to a spicy dish like pulao and biryani and dipping sauce to samosas and dhoklas. This can be used in sandwich also. Mint is commonly known as pudina in India. Mint is well known for it's many health benefits. It has a refreshing aroma and mild pungent taste.Coriander leaves are used in almost all dishes. Try this mint coriander chutney and I am sure you will love it.

Onion tomato uttapam recipe - Onion tomato uttapa

Onion tomato uttapam or uttapa recipe - This is a very delicious South Indian breakfast dish loved by all Indians. It is soft and consumed with coconut chutney and sambar. Making uttapa is not difficult. You can also make it by using dosa batter. The secret behind the taste of uttapam depends on  the correct combination of its ingredients and the level of fermentation. For soft and aromatic uttapam, medium level of fermentation is required and too much fermentation makes it sour. I love uttapam a lot and make it at least once in a week. So, sharing the recipe with you all.

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.

Sitaphal rabdi recipe - Custard apple rabdi recipe

Sitaphal rabdi recipe - Custard apple rabdi is a delicious traditional North Indian  dessert prepared with custard apple pulp and milk. The flavour is infused with cardamom and saffron. Once you master the art of removing the seeds and squeezing the pulp out, you can make the rabdi very quickly. Custard apple is a seasonal fruit. When we buy it in bulk, some custard apples over ripe and I don't throw them. I usually make milkshake or rabdi with it. This rabdi is served as a dessert after meal.

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.