Category Archives: Side Dish

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 →

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 →

Majjige Huli with Tofu (Vegetarian Stew with Tofu and Yogurt)

IMG_2615Majjige 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 →

Ginger Chutney ( Hasi Shunti Chutney)

IMG_2261Here 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 … experience. Let’s see how to prepare the tangy and spicy Ginger chutney.   Continue reading →

Chavali Kayi Huli ( Gori Kayi Sambar / Cluster Beans and lentil Stew )

IMG_2266Yet another chavali kayi dish comes here. Cluster beans is popularly known as “Chavali kayi” and Sambar as “Huli” in Northern part of Karnataka (India). These are Kannada words (Kaarnataka). Basically, it is a lentil based veg stew, here we are using cluster beans as vegetable. This dish is served as side dish with main course like rice, roti and chapati. Cluster beans has it’s own taste and flavour which we don’t find in any other vegetable. This vegetable contains a variety of health benefits which are useful to the whole body. This one is the best vegetable you can ever have if you cook it in a right way by preserving all it’s nutrients. You can really make a tasty and healthy dish with cluster beans. While you are buying the cluster beans, make sure that the beans are not too hard, they should be soft and tender. Make sure that the beans should not have any dark or black spots on it, it shows that they are not fresh enough to buy. If you are using canned one then you need to  ensure that the container should be airtight and sealed. This dish is quite easy to prepare and it is full of nutritions. Let’s see how to prepare tasty and healthy chavali kayi huli.   Continue reading →

Instant Hagala kayi Chips (Instant Bitter gourd Chips)

IMG_2228Are you a bitter gourd lover? Then here comes a hot and spicy recipe made from bitter gourd. This is a spicy, crispy and crunchy tea time snack. Hagala kayi is basically kannada (India) word used for bitter gourd and it is known as Karela in Hindi. You can try this dish once and I am sure, you would love to have it again and again. Variety of dishes can be prepared from bitter gourd, this recipe is one of them. The name of the vegetable itself indicates that it is the most bitter in taste and and at the same time, it has got plenty of health benefits which can be derived by including it in your regular diet. It helps in managing diabetes, immune system and many more. You can serve this dish as side dish in lunch or you can serve it with evening tea or any time you can have it as snacks. You don’t need to spend much time for preparation, you can prepare it instantly. Let’s see how to prepare the crispy and crunchy Hagala kaki chips.   Continue reading →

Cabbage Kosambari (Cabbage Salad)

cabbageHere comes yet another healthy dish. This recipe is very simple, tasty and healthy as well. I learnt from my mom, I modified it and made it easy for beginners. It consumes very less time, you can prepare it instantly without any preparation, hardly it may take 10 minutes. The only preparation is chopping the vegetable. Cabbage is called “Yell Kosu” in Kannada (Karnataka, India) and Kosambari is purely a Kannada word used for traditional Salad where oil seasoning is used, whereas I am using olive oil. This dish can be served as side dish for lunch, dinner or else you can carry it in lunch box. By having it in meals you feel that your stomach is full but not heavy. You can serve this dish with roti, chapati, rice or any other type of rice, it tastes awesome with any type of main course. Cabbage comprises of many healthy nutrients, it is packed with many vitamins, minerals and other nutritions which are proved to be beneficial in keeping good health. It is very low in calories, fibre rich and modified leafy vegetable which I use in my daily diet. Another important thing to be taken care of is picking up good cabbage for salad. It should have more layers and should be little bit light in weight. Let’s see how to prepare healthy and tasty Cabbage Kosambari.   Continue reading →

Heerekayi Sippe Chutney With Kadalibele

Ridge Gourd Peels - Ghosale saali chutneyIf you are thinking of throwing out Heerekayi sippe/Ridge gourd peel/Turai ka chilka, please don’t do that, here is a tasty, hot and tangy chutney from heerekayi sippe. Varieties of chutneys can be prepared with Ridge gourd peel using different ingredients in different styles. Ridge gourd Peel is called heerekayi Sippe in Kannada, Turai ka Chilka in Hindi and by different names in different regions in India. I am preparing this dish using ridge gourd peel and split bengal gram (Kadalibele or Chana dal). You can serve it with rotis, chapatis, parathas, upama and all types of rice. You can use it as bread spread as well. You can prepare another side dish from inner part of ridge gourd which is left over after peeling it off, may be dal or subzi or any other side dish. It will be a wise decision if you use ridge gourd peel in your regular diet as it is rich in fiber, minerals and vitamins. It is an ideal diet for those who are weight conscious. You will be happy to know that a very less quantity of oil is used and no fatty content like nuts are used while preparing this dish. Most importantly, it consumes very less time and easy to prepare, no need to worry about spoiling of the dish and very less number of ingredients. Just cook it and grind it to your requirement of texture of the chutney. Let’s see the preparation of Heerekayi sippe chutney with kadalibele.   Continue reading →

Chavali Kayi Palya with Alasande Kalu (Cluster Beans with Black Eyed Beans Veggie)

picCluster beans are popularly known as Chavali kayi in northern part of Karnataka (India) which is a southern state in India and gavar in hindi and it is known by different names in different regions of our country (India). Cluster beans are grown in rainy season, it is a short term crop. This is the right season to prepare varieties of dishes from cluster beans. Cluster bean is very good source of iron and potassium and at the same time, it has good amount of fiber as well. It will be a wonderful combination if Cluster bean (chavali kayi) is cooked with black eyed beans (alasande kalu/Lobhia). My husband don’t like cluster beans veggie, once I tried to prepare cluster beans with black eyed beans and it came out so tasty that my husband loved it. This dish is very healthy and delicious as well. You can serve it with rice, chapati, roti or any other main course. Except the process of cleaning and cutting of cluster beans, remaining process of cooking this dish is very simple and consumes normal cooking time, you will enjoy it cooking. Let’s see the preparation of chavalikayi palya with alasande kalu.   Continue reading →