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 →

Nippattu (Spicy Rice Flour Crackers)

IMG_2237Here comes yet another delicious and mouth watering dish from Karnataka (India). Nippattu is one of the most popular savoury dishes of Karnataka (India). Nippattu is popular in all most all southern states of India and of course it is known by different names in different states. Nipattu is basically savoury and crispy round shaped snack made from rice flour and some spices which are good for health. Rice flour offers a lot of benefits, it is highly consumed in southern states of India, in fact, it is consumed in most of Asian Countries. Rice flour has versatile uses, its importance and inclusion in the regular diet, may be, because of its gluten free characteristics. At the same time, rice flour is easy to digest and it provides crispy and light texture to the snacks. I learnt it from my aunt and I modified little bit to make it easier for the beginners. If you try it once, you will love to do it again. Let’s see how to prepare “Nippattu”.   Continue reading →

Ugadi Special Bevu Bella (Neem and Jaggery Mix)

IMG_2227Today is Ugadi Festival, we the South Indians celebrate it as New Year’s day. We, the Kannadigas (people of Karnataka) consider Ugadi as an auspicious day for commencing new ventures. This is the time when New Year’s Day is celebrated in other states of India as well. The term “Ugadi” is basically originated from Sanskrit word “Yugadi” which means beginning of a new yuga or period. Apart from sweet dishes, we prepare a very special dish called “Bevu-Bella” on this auspicious day and offer it to God along with other festive dishes. Neem is called Bevu in Kannada (language of Karnataka) and jaggery is called Bella. This dish has got its own significance. My grandma used to tell me about the significance of this dish. Life is the mixture of joys and sorrows and we should accept both as and when they appear in our life, in the right spirit. Neem indicates bitterness or sorrow of life and jaggery indicates sweetness or joy of life. I am telling you the very simple and authentic way of preparing “Bevu Bella” which I learnt from my mom. Let’s see the preparation of tasty and delicious Bevu Bella.   Continue reading →

Hasi Khobbari Holige (Kayi Holige/Fresh Coconut Sweet Flat Bread)

IMG_2225Season of festival has already begun, this is the time to prepare varieties of sweet dishes. This dish is served as main course in festival days. This dish is very delicious and tasty which is liked by everyone. Fresh coconut is called by different names in different regions in India. We, Kannadigas (people of Karnataka), call coconut as Tengina kayi. The grated part of fresh coconut is called “Hasi khobbari or kayi turi”. A wide range of sweet dishes can be prepared from fresh coconut. Coconut is a very versatile and indispensable food item in coastal belt of Karnataka, Chennai and Kerala. It is a complete food which is very rich in calories, vitamins and minerals and it is also a very good source of B-Complex. Normally, there is a misconception that consumption of coconut increases weight, on the contrary it helps to reduce weight if it is used in proper manner. We can prepare lot of sweets like Halwa, Burfi, laadu, Holige and so many… from fresh coconut. Normally, this dish is prepared from fresh coconut and sugar, since I am little bit health and weight conscious I tried fresh coconut with jaggery (Bella/Gud). It came out very tasty and crunchy. I made the procedure simple and easy, if you are preparing it for the first time, do it for a very less quantity say…2 or 3 holige. Once you do it successfully, you can prepare it as many as you like. Let’s see the preparation of Hasi Khobbari Holige.   Continue reading →

Huggi (Pongal/Khichadi/Spicy Split Green Gram Rice)

IMG_2183After sweet dish for Makara Sankranti, here comes another dish, especially, prepared one day before the festival, we call that day as “Bhogi”. Huggi is a typical south Indian recipe. Huggi recipe is similar to pongal and Khichadi. This recipe is very popular in southern part of India. Huggi is prepared using rice, split green gram and some spices. There is no such hard and fast rule that this recipe is prepared, particularly, on Bhogi, you can prepare it whenever you feel of eating it. Huggi is very good child friendly food which is very easy to digest and is very tasty and healthy as well. You can try it for your younger one. Huggi with “Hasi Huli” is an excellent combination. Hasi Huli is similar to rasam or saaru. I prepare this dish often as it consumes very less time. Whenever you are tired or you have very less time to prepare food, you can prepare this dish and serve it. You can serve it for breakfast, you can serve it as main course for lunch and you can prepare it for dinner as well. It is a boon for working women. Let’s see the preparation of Huggi.   Continue reading →

Yellu Holige (Til Gud ki Roti/Sesame Sweet Flatbread)

natural-sesame-seedMakara Sankranti, festival of harvest, is nearing. It is time to know the special dishes which are prepared during this festival. Yellu holige (Sesame sweet flat bread) is one of them. Yellu is a kannada (Karnataka) word used for Sesame seeds or Til. This sweet dish is most popular in North Karnataka (a Southern State in India). Yellu Holige is offered to God as Naivedya along with other dishes during Makara Sankranti Festival. This dish is very tasty and cruchy. Sesame is most commonly grown crop in North Karnataka and we use sesame seeds maximum in our regular diet. Sesame seeds add a nutty taste and a delicate crunchy taste to the dish. A handful of sesame seeds have more calcium than a glass of milk and they are very good source of B-complex vitamins. I tried to make the procedure little bit simpler. Initially, you can prepare it for the smaller quantity, once you get perfection, you can go in for larger quantity. Let’s see the preparation of tasty and crunchy Yellu Holige.   Continue reading →

Dry Fruits Burfi (Dry Fruits Fudge)

dry-fruit-barfi-recipe02I am bringing you one more sweet dish for this year’s festive season. This is a very easy recipe to prepare which is sugarfree, fatfree and healthy as well. This dish is loaded with cashew nuts, almonds, pistachio, walnuts, raisins, dried figs (anjeer) and seedless dates. This dish is very nutritious and tasty as well. Preparing this dish is a good option to prepare and consume against all other traditional Diwali sweets which are loaded mostly with ghee, sugar and deep fried. People with sweet tooth can enjoy this tasty and healthy dry fruits burfi. You can share this burfi with friends, family and guests, they will love it. You can gift this tasty burfi to your friends as Diwali gift, just pack it in a box and tie some nice lace or ribbon, your simple yet beautiful and tasty gift is ready to be presented. As I said, this recipe is very simple and consumes very less time. Try this easy dry fruits burfi at home once and enjoy this Diwali to the fullest. Let’s see the preparation of dry fruits burfi.   Continue reading →

Hasi Khobbari Burfi (Fresh Coconut Fudge)

coconutSeason of festivals has already begun. This is the right time to prepare varieties of sweet dishes. I am preparing this dish using fresh coconut and sugar. In northern Karnataka (India), we call fresh coconut as “Hasi Khobbari” (Tengina kai Turi). This is an authentic and traditional dish.  I am preparing this dish using fresh coconut and sugar. Coconut is a very versatile and indispensable food item in all most all Southern states of India. It is a complete food which is rich in calories, vitamins and minerals. Coconut is a very healthy ingredient that can be used safely as food. We can prepare a wide range of sweet dishes from fresh coconut. I am showing you one of them. This dish is very simple, easy and requires very less number of ingredients and it consumes very less time to prepare. Let’s see how to prepare Hasi khobbari burfi/fresh coconut fudge.   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 →