A recipe for passion is always simmering !
Bisi Bele Bath is an authentic and by far the most distinctive dish of Karnataka which is prepared with a unique combination of Rice,lentil(dhal),assorted veggies and other ground spices.It is very similar to 'Sambar Sadham' of Tamil Nadu except that, it has his own distinct flavour.Ideal to have this dish for lunch.
There are different ways of preparing this dish.Here is one way of preparation from my end.
Famous sweet dish from Karnataka, made with Gram Flour (Chickpea Flour / Kadhalai Maavu / Besan) and sugar, mixed with generous amount of ghee, to make it, the most craved dessert item of South India. Quality ingredients, measures and method are very important to prepare this, every step counts, light change in any of the above might end up turning into a thick stone. Actually there are 2 different versions, the soft way (like the famous Sri Krishna Sweets Mysore Pak) and the crumb-lee version (slightly thick with crumblier texture on the top, like how, street side sweet walas make). Here, I've attempted typical home style soft version, though, not great looking, turned out with a decent taste and texture.
A secret home recipe revealed:
I've come across various types of Tomato Pickle but this one is very different which doesn't require preservatives but still lasts for a month or so. I had mastered this scrumptious recipe of Tomato Thokku/Tomato Pickle from my mom. This tastes good with Roti, Paratha, Rice, Idli, Dosa etc. Keep reading…
Beans Paruppu Usili is a south indian vegetable side dish that goes well with rice especially curd rice.
Here is an easy tasty preparation to include Bitter Gourd in our meal.
Bitter gourd – English / Pavakkai – Tamil / Karela – Hindi / Kakara Kaaya – Telugu / Kaipakka – Malayalam / Hagala Kayi – Kannada
One of my favorite breakfast item is Semiya upma. This filling tasty dish is often served with podi or pickle topped with some ghee. There are different types of Semiya (Vermicelli) upma, some with combination of vegetables and some even with use of meat. Here is a simple version from my kitchen, for beginners to try.
My favorite sweet. Also can see that many requesting for it for long. Thus, I am posting the one I learnt from Meenakshi Ammal's Samaithu Paar .
Lightly sauteed fenugreek leaves in mild yogurt sauce with sweet green peas and gently stirred in homemade malai, makes this dish a must try rich punjabi gravy.
Usually we used to have curd rice,but this is made using vermicelli(semiya).I once had it in a restaurant and so tried at home.
This is famous in chennai road side stalls.
