Cucumber chutney is a healthy chutney which can be made very easily. It goes well with rice, idly or dosa. This a Mangalore recipe. This chutney can also be made using English cucumbers. If you want you can add grated coconut while grinding the chutney.
Ragi is gluten free grain which is very good for our health. Ragi is a rich source of calcium, iron and protein. Ragi flour is rich in dietary fibre and it slowly digests. So the stomach feels fuller and is good for people with diabetes. Ragi is also known as nachni or finger millet.
Mochai Kottai or Field Beans Masal vadai is a variation of the masal vadai we make in south India. In this, we add some field beans and grind for vada. This vada is crispy on the outer side and soft on the inner side.
Avarekalu Huli is one of the flavourful dish prepared in Karnataka. This is a winter special dish as we can find lots of field beans here in this season. This is a coconut based gravy and it goes well with rice.
One month before, one of my friends in my apartment gave a new type of greens which I haven’t seen or used before. When I asked her, she told it is called Nela Basale and taught me how to cook it. Nela Basale is a type of greens which grow in the ground and is … [Read more…]
Ragi Mudde is one of the healthiest food that is made in Karnataka. After we moved to Banglore, I had a chance of having this delicious balls. Then one of my friend taught me to make ragi balls at home. From then on I prepare them once a week for lunch.
Yesterday, I went to a marriage function in Bangalore. There they served a special dish called Sweet Corn Kosambari. It was very appealing to see and the taste was also very good. So I asked about the recipe and tried making it at home. Everyone liked it. It is very healthy salad which can be made very … [Read more…]
Vangi Bhath is a Karnataka special recipe. To make vangi bhath, we need quality Vangi Bhath powder. You can even make Bisi Bele Bhath. This is a simple powder and can be stored and kept for 2 months.
Vangi Bhath is a popular South Indian dish that originated in the state of Karnataka. It is a rice-based dish that is made with a spicy and tangy mixture of eggplants (or brinjals), rice, and a blend of aromatic spices.