“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 →
Makara 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 →
Makara 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 →
Winter 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 →
Jolada hittu (Sorghum flour) is, invariably, available in every house of North Karnataka Region (India). I am writing this recipe especially for working people. You don’t need much time for preparation and it requires vey less number of ingredients. This can be prepared instantly and served for breakfast. Jolada hittu is a kannada word which is known as Jowar atta in other Indian languages and Sorghum flour in english. Basically, Sorghum (Jola) is one of the most important staple crops grown in India. Sorghum is gluten free and it helps in controlling weight. It is highly nutritious and it will be much beneficial if you include it in your daily diet. In Norther region of Karnataka, we include sorghum flour in our daily meals. We prepare Roti, Masala rotti (Thalipeet), dosa and so many other dishes from sorghum flour. Preparing plain jolada rotti (bhakri) may be little bit difficult, that is the reason, I am writing this recipe for you which is very easy to prepare. You need not worry at all because it won’t get spoiled in any conditions. You can serve it with chutney, pickles, veggies or bread spreads or jam because this is like a plain dosa. Making this dish is so simple and healthy that you may wonder and love to do it again. Let’s see the preparation of jolada hittina dosa. Continue reading →
Majjige huli is one of the traditional food which is prepared in most of the festive meals in all southern states of India. Majjige huli is a very popular and affordable dish which can be prepared with less expenses. My mother used to prepare this dish to clear off the left out sour curd by making butter milk out of it and prepare majjige huli. Now, in present days, that is not the situation, because we don’t let the curd become sour, we preserve it in refrigerator. Even now, we can prepare this traditional dish in a modern way. I tried making this dish using tofu as main ingredient, believe me it came out very tasty and texture was very beautiful. I used tofu as main ingredient because I wanted to use tofu in our regular diet in different ways. Tofu is widely enjoyed food made by curdling fresh soya milk, pressing it into a solid block and cooling it. Tofu is an excellent source of protein and contains all essential amino acids. Tofu has a subtle flavour which helps in enhancing the taste of this dish. let’s see how to prepare Majjige huli with Tofu. Continue reading →
Here comes one more authentic and healthy sweet dish. Kumbala kayi halwa (Pumpkin dessert) is one of the most healthy and tasty sweet dish. Pumpkin is generally a healthy food with no negative effects if eaten in proper way, Pumpkin is an incredibly nutritious food. Pumpkins are loaded with lots of nutrients, vitamins, minerals, antioxidants and relatively few calories as well. There are many ways that pumpkin can be included in your regular diet. You can make dessert, soup, veggie, salad, raita (a type of salad with curds), sambar and fryums (Sandige in Kannada) and many more. Choosing of Pumpkin for halwa (dessert) is very important. You have to keep one thing in mind that you have to choose the right one. Choose a field Pumpkin that is reddish yellow from inside. It is little bit sweetish in taste that is why I am using very less sugar to prepare this dish. That is the reason these Pumpkins are called “Sihi Kumbala kayi” in Kannada (Karnataka, India). Let’s see how to prepare Kumbala kayi halwa. Continue reading →
This dish is one of the most tasty and healthy breakfast. Black eyed beans are known as alasande kalu is kannada (official language of Karnataka state in India) and pancakes are called dosas. Normally these beans are used in preparing Sambar, veggies and curries, where as I am using them as main ingredient in preparing breakfast. I tried this recipe last week, believe me it came out very tasty and aromatic as well. You don’t need to wait for it’s fermentation, you can start making dosas instantly. We all know that beans, including black eyed beans, are high in protein and low in fat. Eating legumes regularly may help in loosing weight. They are rich in dietary fibre which helps to promote regular bowel movements and improve the health of the entire body, especially the digestive system. Surprisingly they are high in Vitamin A which is very good for eyes. We can add black eyed beans in our regular diet for protecting our eyes and skin as well. Knowing all these health benefits, I am trying to use these beans in our regular diet in different ways. This recipe is one of them. I made it very simple, if you try it, you would love to do it again. It would be better if you use dried black eyed beans which give better flavour, taste and texture than canned one. You can use canned beans in case you don’t get dried one. Let’s see how to prepare alasande kalu dosa.
- Alasande kalu/Black eyed beans – 200 grams (around 1 cup)
- Ground nuts – 1 Table spoon
- Raw rice – 1 Table spoon
- Fenugreek seeds/Methi seeds – 1/4 tea spoon
- Salt – 1 Tea spoon (very the measurement according to your taste)
- Cooking oil – 1 Table spoon
You can add green or red chillies if you like spicy one.
- Clean all the ingredients. Take a big bowl and pour all the ingredients – alasande kalu, groundnuts, rice and methi seeds to it. Wash them three to four times thoroughly and soak them in one litre of warm water for 2 hours.
- After 2 hours, you can check whether all ingredients especially alasande kalu, are fully soaked or not. Take a soaked bean in hand and press it by two fingers, if it is fully soaked, it will break into small pieces otherwise it will be hard to break. You can start the next process once you confirm that they are fully ready.
- Pour soaked ingredients to a mixer jar. Add salt and half cup of water to it and grind it to a fine paste. Add green or red chillies while grinding if you want the dish spicy. While grinding, if required, you can add some more water to it. consistency of the batter should be thicker than that of dosa (pancake) batter.
- Place a pan (tawa) on medium heat and wait for 2 minutes. Once pan gets heated start the process of making dosas (pancakes). Pour one big spoon of batter over pan and spread it uniformly by moving the hand in circular motion. Sprinkle few drops of oil over it or you can use oil brush for greasing and allow it to cook for 1 minute. Turn dosa (pancake) upside down with the help of a ladle. Grease the other side of dosa (pancake) with few drops of oil, allow it to cook for 1 minute. Take it out, place it in a plate and serve it with chutney of your choice.
- You have to repeat the process for the remaining batter.
- Healthy and tasty alasande kalu dosa is ready to serve. Isn’t it easy!
- Enjoy cooking…….
Here comes yet another tangy and spicy side dish made from Ginger. Normally, Ginger is used as an aromatic spice in cooking in order to give special flavour to the food. Where as I am using it as main ingredient in this recipe. Hasi shunti is a kannada word (Karnataka, India) used for Ginger and chutney is a spicy condiment made of vegetables with other spices. Ginger is one of the most popular root herb used in cooking and it is the healthiest spice among all spices. Ginger is loaded with nutrients that have powerful benefits for the body and brain, it has a very powerful anti-inflammatory and antioxidant properties as well. I learnt this recipe from my aunt, when I tasted it, I loved it. I made little bit changes so that beginners can try this recipe and succeed 🙂 You can serve it with roti, chapati, rice and you can use it as bread spread as well. You will be happy to know that it consumes very less time and you can store it for months. One thing I wanted to share with you that the taste of a dish depends upon when we add natural flavouring agents like ginger during cooking process. If we add it in the beginning, it will give a subtler flavour while add it at the end, it will give a more pungent taste. You can take it as a cooking tip or …..my experience. Let’s see how to prepare the tangy and spicy Ginger chutney. Continue reading →
Here comes a very delicious and healthy breakfast recipe from Karnataka, especially from Southern part of Karnataka (India). Uppittu is purely a Kannada word which is popularly known as upma in all over India. Uppittu or Upma is a very common breakfast dish cooked as a thick porridge from dry roasted semolina (Rava) with vegetables and natural spices. You can include vegetables of your choice and taste. Rava is a Kannada word for semolina. Semolina (rava) is made from hard and well processed wheat. The texture of the wheat used is little bit coarse and the texture after it is cooked is very unique and attractive. Since semolina (Rava) is naturally very low in fat, it is good for diabeties and for those who intend to loose weight. The fibre present in semolina will help you to digest easily. It is very light for your stomach and you don’t feel heavy even if you include it in your dinner. Added to this, I am using avare kalu which is very good source of dietary fibre. You will be happy to know that it consumes comparatively very less time to prepare and I made the procedure little bit easier for beginners. Let’s see the preparation of Avare Kalu Uppittu. Continue reading →