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

Advertisements

Avare Kalu Uppittu ( hyacinth bean porridge )

IMG_2550Here 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 →

Chiroti (Layered Sweet Pastry)

img_2293Here comes crispy and crunchy deepavali sweet dish. Deepavali, festival of light, celebrated all over India with full of enthusiasm. We, Indians, prepare lots and lots of sweets and distribute amongst people who are near and dear. This dish is one of the most authentic delicacy of Karnataka (India). Over the time, it has been modified accordingly. Basically, chiroti is a fried pastry which has got several layers and is either sprinkled with powdered sugar or dipped in sugar syrup. This dish is made from fine semolina (Sooji) which is called chiroti rava in Kannada (Karnataka, India). Earlier this dish is served as special dish on special occasions such as weddings and festivals. I made it little bit simple and easy. You can try this dish for this deepavali. Believe me everybody will love it. Let’s see how to prepare crispy and crunchy Chiroti.   Continue reading →

Wheat Flour Burfi

Deepavali festival is right here. This is time to prepare new, fresh and delicious sweet dishes. I am going to prepare some three – four dishes which I am going to share with you. This dish is one of them. Whenever I think of preparing sweet dishes, I always think of health and budget as well. All ingredients are normally available in everybody’s kitchen. Recently, I tried this dish, I prepared a small quantity and believe me it came out very tasty and delicious. It will take little bit more time than other dishes. If you try this once, you will love do it again and again. Let’s see the preparation of Wheat flour buffi.   Continue reading →

Mirchi Bhaji (Green Chilly Fritters)

chile-verde-25761282883202b2qsHere comes mouth watering hot snack which is very popular and liked by all category of people. Basically, mirchi bhaji is a combination of two hindi words. Green chilly is known as Mirchi (actually it is hari mirch) and fritter is know as bhaji in Hindi (Indian national language). Mirchi bhaji is a well known street side food in all most all southern states of India. Mirchi bhaji is a hot and spicy tea time snack, the ingredients of which are green chillies and gram flour. This dish is prepared in different ways in different regions of India. I am preparing this dish using little bit spices which are good for health and enhance the taste of mirchi bhaji. I saw my uncle preparing this dish, I learnt it from him. You have to choose green chillies very carefully. They should be light green in colour and little bit thick in dimension and of course should be fresh. You will be happy to know that it consumes very less time for preparation and is very easy to prepare. Let’s see how to prepare hot and spicy mirchi bhaji.   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 →

Dry Coconut Ladoo (Desiccated Coconut Roundels)

IMG_2276Festive season has already begun. You might be thinking of preparing varieties of sweet dishes for upcoming festivals. Ganesh Chaturthi – festival of Lord Ganesha is approaching. You can offer these delicious ladoos to Lord Ganesha as Naivedyam. These ladoos are very tasty and delicious. I am using desiccated coconut for this dish. Desiccated coconut is a grated, dried and unsweetened kernel of a matured coconut. Often dried coconut is very much less appreciated when compared to other dried fruits. It has got exceptionally high nutritional value and health benefits which make it a valuable addition to many meals. It has got rich natural oil in it which is far better than the processed one. The important fact that dried coconut itself is very delicious and dishes made from dried coconut are certainly delicious. There are many wonderful recipes which include dried coconut as main ingredient. If you want to enjoy delicious exotic meals, you should have some dried coconut in your kitchen. I always keep dry coconut available in my kitchen and I use it in my daily cooking as supporting ingredient. I am using very less number of ingredients to prepare this dish. It requires very less time as compared to other sweet dishes or rather I can say ladoos. I hope you will enjoy preparing this dish. Let’s see how to prepare Dry Coconut Ladoo.   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 →

Masala Jolada Rotti (Masala Jawar Roti/Spicy Sorghum Flat Bread)

IMG_2241 copyHere comes yet another Indian spicy, nutritious, mouth watering and most importantly gluten free dish. This dish is prepared from fresh vegetables and Sorghum flour. Sorghum flour is called Jolada Hittu in Kannada and Jawar atta in other Indian languages. Basically, Jola is a kannada (Karnataka, India) word used for Sorghum and Flour is called Hittu in Kannada, atta in Hindi and other languages spoken in India. North Karnataka is well known for its jolada rotti. Jolada rotti is the main course of the meal in North Karnataka. We prepare many more dishes from sorghum flour (jolada hittu), Masala jolada rotti is one of them. Basically, Sorghum (Jola/Jawar) is an ancient grain which is a staple crop in India, especially in North Karnataka (Karnataka, India). Sorghum is completely gluten free which provides health benefits that make a healthy addition to our daily diet. It has got high nutritional value with high level of unsaturated fat, protein, fibre and minerals. It has got antioxidants which are more easily digestible. It will be a bonanza if we add it to our daily diet. Preparing plain jolada rotti may be little bit difficult, that is the reason, I am writing this dish for you which is very simple, no need to worry about spoiling of dish. It will not spoil in any conditions. It is so easy that you may wonder and you will love to do it for your kids which is very healthy. Let’s see the preparation of Masala jolada rotti.   Continue reading →