Masargayi

Masar kai or Masargayi is basically dried chilly which can be fried before eating. It is typically eaten with curd rice. Ingredients: 25 Long and spicy green chillis, 1/2 cup + 1 tea spoon cumin powder (for stuffing and curd), 1 table spoon + 1 tea spoon hingu (asaphotida powder), 2  tea spoons+ 1 tea  [...]

Bharta (Baigan Barta)

Bharta is made with grilled, mashed eggplant – badnekai. It is usually made during Sankranti. It is my brother’s favorite recipe! Ingredients: Baingan (badanekai) 250 gms, carrots 100gms, fresh green grams, green chillis, til, gural powder ,cumin seeds and salt. Process: Roast til and cumin seeds and powder it. Also roast green chillis in oil. [...]

Kusubi huggi

Kusubi huggi is a specialty of Haveri. Padma attewaree (my daddy’s elder sister) always has this when we visit her place. It is made of kusubi seeds or saffolla (safola) seeds. This is a salty preparation and is also called akki huggi sometimes. This salty kheer is served during a feast, specially feast of wheat [...]

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 [...]

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 [...]

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. [...]

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 [...]

Karchikai or Karanji

Karchi kayi or karchekayi is a typical sweet that we prepare for many festivals. There are two variations – dry and one with wet coconut stuffing. This one has three variations of the dry variety. Ingredients: For the outer cover 2 cups maida , 2 Tea spoons veg oil, pinch of salt   For the stuffing [...]

Makhmal Puri

Makhman puri is Prabha attewaree’s specialty. Every raksha bandhan especially, she’ll make yummy makhmal puris and get them home, tie a rakhi to my daddy and then we all feast on the yummy sweet that literally melts in our mouths! Ingredients: For the outer cover 2 cups maida , 2 Tea spoons veg oil, pinch [...]

Surali Holige

This is surali holige and this can be kept for a month and used as sweet snack. Ingredients: Maida flour 200 grams. Chiroti rawa(very fine sooji ) 50 grams, pinch of salt , 1 table spoon vegetable  oil and water for making the covering to wrap the stuffing.(Let us call this A) Phutani (roasted gram) [...]