Nimbe Uppinakayi ( Lime Pickle )
Hello friends. I brought you yet another delicious side dish, Lime Pickle. Lime pickle is one of the most loved condiment by all age groups in India. Tangy, tender and spicy lime pickle is a flavourful relish in India. It adds a tangy and spicy punch to meals. It would be better if we include lime in our daily diet as it provides plenty of nutrients apart from Vitamin C. Pickle is a very good form of using lime in daily diet. It is more delicious and healthy when it is made at home using healthy spices. You can serve it with roti, chapati, rice and can be used as bread spread as well. This is surprisingly easy to make. Let’s see how to make tangy and spicy Lime Pickle.
Continue reading →Raajageeri Palya (Amaranth leaves Veggie)
Rajageeri Palya is a very healthy dish prepared in North Karnataka region (India). Raajagiri (Amaranth leaf) is known as Dantina soppu in other parts of Karnataka and is known by different names in other parts of India. This is one of most healthy dishes served as side dish. It can be served with Jawar roti, chapati or rice. We preferably serve it with jawar roti which is our staple food. Raajagiri leaves are easily available in all parts of Karnataka (India) especially in northern part of Karnataka. It is an excellent gluten free diet and it helps 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. This dish takes very less time to prepare. I learnt it from my mother, she used to prepare it on regular basis. Let’s see how to prepare healthy and delicious raajageeri playa. Continue reading →
Raajageeri Soppina Dal ( Amaranth Leaves Stew )
Raajageeri 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)
Chutney 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)
Whenever 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)
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 →
Ginger Chutney ( Hasi Shunti Chutney)
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 →
Instant Hagala kayi Chips (Instant Bitter gourd Chips)
Are 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 →