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Saarina pudi This Saarina Pudi is a special spice powder used in most of the Udupi gravies and sambars . This is very different than normal sambar powders. I like to make it fresh because it looses the aroma as days pass, but if you cannot, store in the freezer in airtight container. Few dishes where this can be used are beLe saru , puLi koddel etc Ingredients: 10-12 red chilies 1 cup coriander seeds 1/4 cup fenugreek seeds 1/2 cup cumin seeds Coconut oil 10-12 curry leaves 1/4 cup dry coconut (optional)...

I have been baking a breads/pizzas a lot these days. Mainly because I feel they are very easy to make. I usually make pizza base at home, use half immediately and freeze the remaining, which I finish within a week. Making the base does not take long time. Once the base is ready, it is just few minutes work to put together the pizza. Recently, I started grilling the pizza instead of baking it....

Few months ago, I had invited some of my friends for dinner at home. Like always, they insisted on having a potluck so that I don’t have to cook so much. One friend said she will bring rava khichdi. The name itself brought back so many memories. I could almost taste it. She didn’t know I was looking forward to it and she brought something else that day. Usually I don’t say anything, but that day I shamelessly told her I was really looking forward to eating rava khichdi and she needs to make it for me....

I love most of the soups. When I saw an article about soups in my recipe collection from old Kannada weekly, I was very much interested in it. I tried most of them and almost all turned out great. But I was a bit hesitant to try the spinach soup. I am not very comfortable with the strong spinach smell, but still I tried it with few changes and it turned out really good....

If you search stuffed capsicum recipe in the internet, you probably might get thousands of recipes. I have seen many stuffed capsicum recipes in many different recipe sites as well as blogs. But somehow I never tried any of them. It might be because I don’t like this vegetable. I buy it every time I go for shopping because my husband is a huge fan of it. When I was chatting with our friend Vitz , he asked me if I have tried this stuffed capsicum....

This recipe was in my drafts for a long time now. Aayi prepared this when she was here in July. For one reason or other, I could not post it. Sugarcane is called kabbu in Konkani and rosu meaning juice. So this is a rotti made of sugarcane juice. Sugarcane juice is not available in all seasons at my native. So whenever it is available, aayi makes a very tasty spread with it....

When we were kids, my mom always prepared idlis in a large quantity. On the first day, she would serve it with sambar and chutney. Usually in Konkani homes, either sambar or chutney was served with idlis, but at our home, my brother used to prefer chutney and I preferred sambar. We used to throw a tantrum, if my mom obliged to one of us. She had to listen “you love him/her more than me, so you always listen what he/she wants” :)....

Finally my dream of having my own website has come true today. It has been almost 11 months I started this blog. I always knew I would migrate to my own website some day. More because of the flurry of new readers to this blog. So it happened sooner than I expected. I had to migrate all the posts from blogspot to my site, assign categories and do a bit of formatting etc, which kept me busy for the last few days....

I am very glad to let all my readers know that we are blessed with a baby boy couple of weeks ago. Life has changed ever since he came into our life. We are all trying to get adjusted to our new roles. While we will try our best to keep this place updated, we cannot guarantee that we will be able to spend as much time on blog as before....

I have heard a lot about koddel before, but I had never cooked it. It is more popular in South Kanara and it is not made at our place. I found this recipe in Udupi special article in a Kannada weekly. Puli – sour and koddel – gravy, is a sour gravy. I had seen ash gourd many times in Indian store. But never bought it. So when I saw this recipe, I tried it with ash gourd – kuvaLe (Konkani) or budi kumbaLa kayi (Kannada), (I hope these names are correct)....

At our part of the world, there seems to be no person who does not know about bamboo.They grow extensively in thick forests. In Uttar kannad district we find them on the side of NH 17 while going to Yellapur . Tender bambooshoots are really tasty. But not everyone usually acquires taste for it. Ever since I tasted this, I liked the taste and started to prepare many mouthwatering dishes – some traditional, some my own, using the same....

Wish you all a very happy Ganesh Chaturthi. Like every year, this year too we celebrated Ganesha festival at home. Since the festival is on Monday, V got enough time to get everything ready for it. He worked tirelessly by running to different stores a million times to get groceries and other things needed for pooja. He wanted to make a wooden mantapa this time and decorate it. It took him quite some time to make....

I have heard a lot about ‘biscuit rotti’ in last few days. I didn’t know such a dish exists in Konkani cuisine before this comment from Preeti. I found a few recipes when I googled, but then she forwarded me this link . Somehow I could not make it for a long time, but when I prepared this last week, I absolutely loved this dish. I had prepared this for an evening snack, but I guess this can even be prepared for breakfast....

Whole green chilies are one of the constituents of many North Karnataka meals. It is usually served with Jolad rotti or sajjige rotti . Many times it is replaced with mirchi bajji – green chilies dipped in gram flour mixture and deep fried. In the Karavali (coastal) belt of Karnataka, usually this taaka mirsang (Konkani) or majjige menasu (Kannada) – green chilies soaked in buttermilk( taak / majjige ), sun dried and then deep fried, are very popular....

At my native, people add shrimps and clams in many different gravies. But I never knew cabbage and shrimps could be paired. When my aayi told me about this, I said, “you must be kidding!!!, shrimps with cabbage? how does that taste?”. So instead of arguing with me, aayi went ahead and prepared this. Ohh it was so tasty. While growing up, I had a very strong dislike for cabbage....

This is not a cake that I made for the class. I have already joined the course-2, for this class we bake less cakes compared to the course-1. We were supposed to practice a lot for all the courses and I was never finding any time. This weekend I made sure to bake one cake from the course-1 book just as a practice. Though I baked the cake early, I went for my shopping and by the time I came home it was already 10PM....

Its been a long time, I haven’t posted any chicken recipes. So when I got this recipe as well as picture from Madhura(My cousin’s wife) I was more than happy to post it here. I love the taste of fennel seeds in any dish. So I decided to make this dish for a small get together at home. All my guests simply loved this dish. The clarified butter(ghee), fennel seeds, poppy seeds give an amazing taste as well as aroma to this dish....

It has been a long time I posted anything here. Today I thought of posting a Gooseberry Pickle recipe which was introduced to me many years ago, by a neighbor. I normally make avaLe hindi which is loved by everyone that has ever tasted it. Recently we were trying to think of recipes which we have not posted here and I remembered this. The gooseberries that we get at our place are very small, so I get my batch from either Bangalore or from Mumbai....

This is a pulav I grew up eating. These pulavs were considered as some fancy dishes at home. So aayi would prepare them once in a while and we would go crazy over them. It is very simple to make, healthy and very delicious. Ingredients: 2 cups basmati rice 1 cup chopped vegetables(Green beans,Cauli flower,Carrot,potatoes etc) 1/2 cup onion 7-8 strands coriander leaves 2 tea spns ginger-garlic paste 3-4 cloves 2 cardamom 2″ cinnamon 4-5 green chillies Ghee Salt...

We have few jackfruit trees in our garden. During the season, we make many dishes from the raw fruit. This is one such dish which happens to be very popular among Konkanis. Some call it Chakko chane ghashi, we call it chakko chane randayi (In our Konkani, randayi is any side dish which is watery in consistency). At my home, we usually like to make jackfruit-dal randayi which gets its aroma from teppal....