Banana Jam

img_2883The name “Banana Jam” itself is mouthwatering for banana lovers, isn’t it. This dish is the most delicious and tempting one. Recently I tried to make banana jam in a natural way without using any preservatives and without loosing its natural flavour. Believe me, it came out very delicious at once and surprisingly, it took very little time to prepare it. You all know bananas have got incredible health benefits. They are rich in fibre, easy to digest, high in potassium and the most importantly it helps to control blood pressure. There are good reasons to include banana in our daily diet. This dish is one of the ways to include banana in daily diet for kids. Let’s get started to prepare banana jam.  Continue reading →


Raajageeri Soppina Dal ( Amaranth Leaves Stew )

RaajagiriRaajageeri soppu is a very commonly available green leaf vegetable in Northern part of Karnataka (India). Raajageeri soppu (Amaranth leave) is also known as Dantina soppu in Karnataka and is known by different names in other parts of India. This dish is a side dish which can be served with Jawar roti, chapati and rice. We preferably serve it with jawar roti which is our staple food. Raajageeri leaves are excellent gluten free diet and help in improving digestion. It has got plenty of vitamins and minerals especially it is rich in Vitamin C and iron. Other than these it has got plenty of health benefits. More over we are preparing this dish along with lentils (Dal/bele) which are again full of nutritions. This dish takes very less time to prepare. Let’s see how to prepare raajageeri soppina dal.  Continue reading →

SoutheKayi Chutney (Cucumber Chutney)

IMG_2870Chutney is an integral part of our regular diet. We, Indians, make a large variety of chutneys. You can make chutney of your own taste. Southekayi is the Kannada word (Karnataka, India) used for cucumber. It looks like english cucumber. Cucumbers have got plenty of health benefits. There is no vegetable as delightful and cooling as cucumber. They are rich in water content which helps in hydrating the body. Apart from these qualities, they are highly nutritious and contains antioxidants. Cucumbers are oftenly eaten raw, they can be enjoyed in many ways with just a bit of creativity. It will give wonderful benefits if we include it in our regular diet. Recently, I tried to make this dish in a different way using some natural herbs. You may not believe, it came out very tasty. Normally we saute the ingredients while preparing chutneys. Here, I tried to make it little bit healthier. Let’s see the preparation of Southekayi chutney.   Continue reading →

Bhakri ( Jowar Roti/Sorghum Flat Bread )

IMG_2259Bhakri is a flat bread made from Jolada hittu (Jowar atta/sorghum flour) which is unleavened (bread made without using yeast or any other raising agents). This dish is the most authentic and regular diet consumed in northern part of Karnataka (India). It is called “Bhakri” in our North Karnataka region and it is popularly known as “Jolada Rotti” in other parts of Karnataka. In fact it is our staple food which constitutes a dominant portion of standard diet supplying a large fraction of energy and a significant proportion of the intake of other nutrients as well. One more thing I want to share with you that Jola (Jowar or Sorghum) is gluten free, rich in fibre, contains high protein, it controls blood sugar level and it is packed with vitamins, minerals and it has so many countless health benefits. This dish has got only one ingredient that is Jolada Hittu (Sorghum flour). Preparing bhakri with hands is an art and you need lot of experience.  You should know the technique of patting it. If you don’t know how to pat it, here is the alternative method which I am going to tell you now. I will tell you both the methods so that you can try traditional one once you get experience in it. Let’s see the preparation of Bhakri.   Continue reading →

Antina Unde (Edible Gum and Jaggery Roundels)

IMG_2850 copyI am bringing yet another authentic and good old sweet dish for you. This is a traditional Indian dish which is very much nutritious and tasty as well. Antu is a kannada word used for edible gum and unde is a Kannada word used for roundels Or ladoo in Hindi. The main ingredient of this recipe is edible gum. It is very helpful in gaining the strength of the body and strengthening the immune system as well. It also helps in increasing the body ability. It has got wonderful medicinal values and health benefits. It contains anti ageing property and large quantity of proteins. Apart from edible gum, we are using other ingredients which are very nutritious and healthy. This dish is offered to Lord Krishna on the occasion of “Sri Krishna Janmastami”. In North Karnataka region, in earlier days, this dish was the most important diet given as post delivery diet to mothers (at least for a month) and I think, even now, this diet is given as post delivery diet cum tonic. I learnt it from my mother and modified it a little bit for beginners. You can try it once without hesitancy because it won’t get spoiled in any condition. You can include it in your kid’s daily diet which helps them grow stronger and healthy. If you have all the ingredients in your kitchen, then it will take very less time to prepare it. Let’s see the preparation of Antina Unde. Continue reading →

HagalaKayi RasaPalya (Bitter gourd Stew)

HagalakaiWhenever we think of bitter gourd, we feel bitterness in taste of the dish, whereas this dish tastes awesome with a little bit bitterness and wonderful flavour of bitter gourd. Hagala kayi is a kannada (Karnataka, India) word used for bitter gourd and RasaPalya is a Kannada word used for sweat & sour stew. Bitter gourd has got plenty of medicinal and healthy values. It helps a lot to improve our health if we include it in our regular diet. We can prepare varieties of recipes from bitter gourd, this is one of them. My mother used to prepare this dish regularly. You can serve it as main side dish with roti, chapati or rice. You will be happy to know that it takes hardly 10 – 15 minutes to prepare and believe me it is very delicious. You can try it at home once, you would love to do it again after tasting it. Let’s see how to prepare HagalaKayi RasaPalya.   Continue reading →

Jolada Hittina Bhaji (Sorghum Flour Fritters)

img_20180120_141131_3.jpg“Bhaji” word itself is mouthwatering, at the same time, we hesitate to consume it as much as we like. May be because of the reason that too much consumption of gram flour does not suit everybody. Here comes an interesting recipe of bhaji. I am going to show you making of “bhajis” using Jolada hittu (sorghum flour) instead of gram flour. Jolada hittu (sorghum flour) is the integral part of our regular diet (North Karnataka). We make varieties of dishes from Sorghum. I tried this recipe for the first time using very less number of ingredients. You may wonder, they came out very tasty and crunchy as well. This is less harmful compared to regular bhajis. Let’s see the preparation of tasty and crunchy  Jolada Hittina Bhaji.  Continue reading →

Yellu – Bella (Sesame Seeds Jaggery Trail Mix)

img_20180114_113915_2_3.jpgMakara Sankranti (Sankramana) festival is celebrated on 14th or 15th of January every year in India. Makara Sankranti festival is celebrated as the beginning of the harvest season. Yellu Bella recipe is an integral part of this festival. This is basically a mix of sesame seeds, groundnuts, jaggery, sugar crystals, dry coconut and puffed bengal gram. Yellu bella is prepared for this auspicious day and offered it to God. Afterwards, it is distributed amongst friends and family along with a small gift. “Yellu-bella thindu olle maathadi” is the famous saying in Kannada (Karnataka) while distributing yellu bella which basically means “eat sweet and speak sweet like jaggery”. This recipe is the most simple recipe I have ever written. Let’s see the preparation.   Continue reading →

Shenga Holige ( Peanut Sweet Flat Bread )

IMG_20180114_111203_6_7Makara Sankramana, festival of harvest, is approaching. It is time to prepare some special dishes for celebrating this festival. Shenga Holige is one of the most important sweet dishes prepared for this festival in North Karnataka region. Shenga is a kannada (Karnataka) word used for Groundnut or Peanut and Holige is used for stuffed sweet flat bread. This dish is most popular and most liked sweet dish in North Karnataka (India). This dish is very tasty and crunchy. Peanut ( groundnut ) is most commonly grown crop in North Karnataka and we use peanuts maximum in our regular diet. Peanuts add a nutty taste and a delicate crunchy taste to the dish. You can feel very well that crunchy peanut taste in every bite of Shenga Holige. Let me make it easy for you of preparing Shenga Holige. Let’s see the preparation of tasty and crunchy Shenga Holige.   Continue reading →

Hasi Khobbari Halwa ( Fresh Coconut Dessert )

IMG_2620Winter has arrived here in India, this is the right time to start preparing some new sweet dishes along with evening snacks or for dinner. I am going to tell you about preparation of Hasi khobbari halwa (fresh coconut dessert). Basically, inside portion of fresh coconut is called Hasi Khobbari in Kannada in North Karnataka region (Karnataka, India). We prepare a wide range of sweet dishes from fresh coconut. This is one of those. Using fresh coconut in regular diet is very good for health as it has got plenty of health benefits. This dish is very easy to prepare and it requires very less number of ingredients as well. I tried this at home using very less quantity of sugar and believe me, it was very delicious. Let’s see the preparation of Hasi Khobbari Halwa (fresh coconut dessert).  Continue reading →