Bisible bath is a popular rice dish from Karnataka. Today i am giving the traditional method of making masala powder to make bisibele bath.I learnt this recipe from one of my neighbour from Bangalore in 1980’s. This powder is a a blend of few spices. Once you make this and store ,it is easy to…
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Thakkali kuruma or Tomato curry
There are different methods of making tomato curry. I have already posted tomato kuruma with mutter pulao rice. This curry is different . It goes very well with Idiyappam, Puri, aappam, dosa, Idly, paniyaram, oothappam etc. Let us see how to make this easy gravy. Preparation time approx 20 minutes. Ingredients. 3 big size tomato….
Ennai kathirikka podi or masala for stuffed Brinjal
Kathirikka means Brinjal in tamil. Today i am giving you the recipe for masala powder to stuff in side the brinjal or ennai kathirikka podi. There are many different method to powder this masala. I tried this traditional method of powder to stuff the brinjal for making stuffed kathirikka and ennai kathirikka and podi potta…
Bulgar wheat pilaf
Bulgar wheat is a staple food of Turkey. We can make different varities of food with bulgar wheat, even we can cook this and add to salads also. Bulgar wheat is a whole wheat grain that has been cracked and partially pre-cooked. Bulgar wheat is packed with vitamins. fiber and protein. When I visited Tukey…
Phool makhana (lotus seed ) curry
Phool makhana or lotus seeds also known as Fox nuts. Health benifits of makhana are many. It helps to reduce weight,.It act as an anti ageing agent. They are also gluten-free, protein-rich . Makhana is one of the popular fasting food in many households. Today i tried a side dish for roti with makhana.It is…
Green toamto aviyal.(pacha thakkali aviyal)
I have got some green tomatoes or pacha thakkali from my balcony garden. Aviyal is one of the popular dish from Kerala and Tamil nadu. Aviyal is made with many country vegetables. Today here i made aviyal with green tomatoes alone. My tomatoes are not very sour. Select tomatoes which are less sour. It goes…
Mambazha pachadi
Mambazham menas riped mangoes. This pachadi is one the popuar traditional dish of Kerala. It is one of the unavoidable dish for festivals, marriages, birthdays etc. I love any dish making with mangoes. I used alphonso mango for making this. You can use any mango variety which is very sweet. Let us see how to…
Kathirikka(brinjal) gothsu without onion.
There are many method of making gothsu. Some people are adding moong daal for making this gothsu. I have already posted a variety of kathirikka gothsu in my blog. Kathirikka means egg plant.Today i made little gravy type of gothsu which goes well with Idly, dosa, venpongal etc. I have not used onions today to…
White/ Kabuli channa or chole dosa
White channa or kabuli channa is considered to be one of the low Glycemic lentils. I got this recipe from one of my friend. White channa dosa is protein enriched, good for weight loss,lowers BP, it contains high fiber and good even for diabetic people. I have added few more ingredients to this to make…
Baked Idly manchurian
Manchurian is a popular Indo-Chinese starter liked by all age groups. I have some left over idly. I tried machurian using my left over idly. It is a very simple dish. There are two different method of making manchurian with idlies. We can deep fry or shallow fry the idlies and make manchurian. Today instead…
Sabudhana kichadi
Sabudhana kichadi is one of the popular breakfast of Maharashtra . Sago or sabudhana kichadi is making during vrath(fasting) or festival times like Navrathri, Ekadashi and Maha shivrathri. Sabudhana or sago or tapioca pearls are tossed with boiled potatoes, groundnuts and chillies . It is very healthy to have sago or tapioca pearls during summer…
Keerai thandu koottu.Amaranth stem curry.
keerai or greens are rich in protein and calcium and Iron. Amaranth is gluten free. I made this koottu with the stem of amaranth . I used the leaves to make another subji. It was very tender. I have added channa daal and made this, We can use moong daal also to make this. Let…
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