Fruit chaat recipe - How to make fruit chaat

Fruit chaat recipe - Fruit chaat is a mix of fruits in lemon juice and mildly spiced with chaat masala. We always prefer to have fruits in its natural form. In this recipe I have used semi ripe mango and peach. This fruit chaat is useful to those who doesn't like to eat fruits. Sugar, lemon juice and chaat masala add an extra flavor and taste to the fruits. Normally, I make this when I have two or more varieties of fruits lying idle in the fridge and want to finish it at a time. Variety of fruit chaat can be prepared with different combination. This is an easy to prepare fruit dish which gets ready within few minutes.

Chutney powder recipe - Shenga putani khobri chutney powder - How to make instant chutney powder

Chutney powder recipe - chutney powder prepared with coconut, putani and peanut is very tasty and I like to mix it with curd to serve as a spicy side dish to main meal.  To day  I am posting an instant chutney powder recipe which is very handy and can be prepared at any time. Definitely you will find this chutney powder very useful to serve with idlis, dosas, chapathis,  rice etc. This chutney powder can be used to  make wet chutney by mixing  it with curd / yogurt. Here is the  simple version of instant chutney powder which is really easy to make. 

Shimla mirch pakoda - How to make capsicum pakora

Shimal mirch pakoda recipe - Capsicum pakoda which is also known as dhobli mirchi bhaji in marathi, is really a tempting dish which can be made as  a good tea-time snack. Capsicum or bell pepper is an easily available vegetable in Indian vegetable market. It is widely used vegetable in Maharashtra and the bhaji is prepared with different versions in each house hold. Whenever I bring capsicums I reserve few to make pakoda. Capsicum and bessan are basic ingredients, but to make it more tastier the capsicum should be marinated with chilli powder, amchur powder and salt. This bhaji is soft from inside and crispy from outside. It tastes awesome and should be eaten and served hot with tomato ketchup.

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.

Pumpkin paratha recipe - Kaddu ka paratha recipe

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.

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.

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.

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.

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.

Banana pakoda - Bale hannina pakoda - Ripe banana pakora

Banana pakoda recipe - Ripe banana pakora is a deep fried snack made with banana and rice rava, popular in Coastal Karnataka. It is a delicious snack with slightly sweet taste. This pakoda is usually fried in ghee but it can also be fried in oil. Earlier I had posted raw banana pakoda  which is a perfect tea time snack. This bale hannina pakoda is crunchy from our side and soft  from inside. It was aromatic and tasty.

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.