Pumpkin paratha recipe - I love to make parathas often because of its ease, simplicity and wholesomeness. It is convenient to pack parathas in lunch box and we can have it for breakfast too. In my hometown, large sized pumpkins are grown in the backyard of our house. We grew up seeing and eating pumpkin in large scale. We are not a great fan of pumpkin, but whenever we buy pumpkin here, make sabzi, sweet poori, appe or paratha from it. Like any other paratha, this is also goes well with tomato ketchup, chutneys, pickles and yogurt.
August 03, 2013
August 01, 2013
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.
July 31, 2013
Matar paneer masala - Maharashtrian green peas sabzi
July 26, 2013
Mango rice recipe - How to make mango rice
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.
July 22, 2013
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.
July 21, 2013
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.
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