Pundi palle

You really have to be a hard-core north Karnatak-ian to know this palle . Or you might have heard the following: Ganapati Ganapati Moraya! Pundi palle sorya! We do get this in NJ sometimes. It is called Bimli Jute in English. The botanical name of this is Hibiscus Cannabinus. This plant is mostly found in [...]

Kuchida kadabu

Kuchida kadabu is another tasty preparation that is a healthier alternative for fried kadabu. We make it at home during festivals. It is basically steamed kadabu. Shongi Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or [...]

Shevagi Payasa

Shongi Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or as a last minute preparation for any meal. Ingredients: 2 cups broken shevai, 1 cup sugar, dry fruits, 1/2 litre milk, 1 table spoon ghee,  1/2 [...]

Ghodi (wheat) Huggi(payasam)

Godhi huggi is another delicacy and if people make this during weddings, all the guests are profusely happy. Ingredients: 2 cups cracked Wheat for huggi(readily available in grocery stores), 1 cup jaggery, 1 table spoon roasted and powdered khaskhas + dry coconut, 1/2 teaspoon cardamom + nutmeg powder, dry fruits like cashewnuts, kerbeeja, pista, raisins [...]

Khaskhasi Payasa

Khaskhas or khaskhasi is poppy seeds. This is a dessert preparation. Ingredients: 1 cup khaskhasi, 1/2 cup almonds, 1/2 cup dry grated coconut, milk, 1/2 cup sugar, cardamom powder. Process: Soak khaskhasi, almonds and coconut in water for 1/2 hour. Grind to a paste with minimum water. Boil the paste in 1 litre milk or [...]

Bastid shevgi (vermicelli)

Bastid shavangi is a dessert and it is typically done on festival days. This is a variation of shavgi payasa. Ingredients: 100 grams long strand(shiwdu)shevai or vermicelli, jaggery/jagri or sugar, water Process: Keep about 1/2 litre water for boiling in a vessel. When water starts boiling, add shevai(shavgi) in it and boil for 2 minutes. [...]

Hirekai (Ridge Gourd) chutney

Hirekai is one of my favourite subjis. But more than the subji, I like the chutney that is made with its edges and peel. There are two versions that my mom makes. So here they go: Wet Chutney Ingredients: Ridge Gourd peel or scrapings from the gourds (hirekai cover) or tender hirekai cut into small pieces, [...]

Sajji Rotti

Sajji rotti is another all time favorite and I had a recipe request for the same. So here goes the recipe! Ingredients: 4 cups Sajji(Bajri) flour containing 1/2 cup udid flour, 1 table spoonwhite or black til, salt to taste. Process: Take sajji flour in a big flat bottom vessel, add salt and til (sesame [...]

Methy with half cooked or soaked dal – udar bele

Menthe palle with udar byali is another tasty recipe and simple too. Ingredients: 2 cups Fresh methy leaves cleaned and coarsely cut(not finely cut),2 cups half cooked or soaked turdal (soaked in water for 1 hour), finely cut and pound 5-6 peeled cloves of garlic, 1 medium sized onion finely cut (optional), 1 or 2 [...]

Menthe byaali :)

Menthe (fenugreek) leaves cooked in daal is another one of my all time favourites! Its not always true that tasty food is usually unhealthy. This serving is rich in iron and proteins..this recipe is with fully cooked lentil (udar byali). Ingredients: 2 cups fresh clean methy leaves- coarsely cut, 2 cups cooked turdal (toor dal), [...]