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Statistics |
| Unique Visitors: 1092 |
| Total Unique Visitors: 1813454 |
| Visitors Out: 779 |
| Total Visitors Out: 4758 |
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| Beetroot Pacchadi/ Raita |
| 2010-02-26 08:01:00 |
My family loves yogurt based dishes. We Kannadigas are pretty good at making use of Yogurt in Paccchdi or Raita. We are not quite as innovative as the Moghuls who used it in gravies. These Pacchadis are not stand alone dishes, instead they can make a nice accompaniment to chutney, neutralizing the spicy heat of the Chutney. These Pacchadis are very mild and not to mention adds colour to the...
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| Halkheer/ Milk Kheer |
| 2010-02-16 15:40:00 |
I have developed an incredibly incurable sweet tooth! Of late I am craving for sweet like nobody’s business!! Now that my mother will be going back to India in two weeks, I am resorting to sweets for comfort. Mom is making all sorts of sweets to comfort me and my palate. She made Halkheer the other day. Kheer is one of those victuals associated with celebrations, festivities, joy and comfort....
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| Togaribele/ Pigeon pea Chutney |
| 2010-02-10 18:32:00 |
Chutneys are incredibly versatile condiment. Of course chutney assumes a different dimension in the western world. In India chutney mostly conjures up images of freshly ground, fragrant sweet-sour-spicy condiment that goes well with practically everything from breads like Roti to hot rice. In the western hemisphere Chutney instead conjures up images of bottled sugary jelly like substance that has...
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| Gattakki Payasa |
| 2010-02-06 12:58:00 |
Continuing with long lost traditional Kannadiga recipes, I present Gattakki Payasa. This particular sweet dish like all ancient recipes requires very few ingredients, the things that were handy back in the days when there were no commercial agriculture and supermarkets, and food mostly meant something that was harvested during the past season. As we can see the ingredients are simple. Broken rice...
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| Anda Kalimirchi Hydrabadi |
| 2010-02-04 13:49:00 |
My family is pretty diverse when it comes to culinary tradition. Our family has of course grown in number with new members bringing in their own traditions along. My BIL is from Coorg, my eldest cousin has strong Hydrabadi roots, born in north Karnataka and lived in Kerala for close to two decades. My SIL is a tambram. So all of them have brought in their own array of delicacies. So our food...
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| Belladanna |
| 2010-01-14 16:17:00 |
Wishing you all a very happy sankranti. Sankranti usually means sweet and savory pongal,cooked sweet potato, Avarekai and groundnuts. But back in the days of my granny, it was not sweet pongal but belladanna that used to occupy the center stage during Sankranti. Sankranti was also about exchanging Ellu-bella, a mixture of toasted sesame seeds, jaggery, coconut, roasted channa dal and peanuts.Me...
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| Hesarunde |
| 2010-01-11 22:26:00 |
his year our Festival season stretched well into the holiday season and the new year because Mom is here :) She made some delectable Hesarunde last week, we gobbled it up in no time. Yes!! the good news is that I was able to eat it. It is very much allowed during post partum period.I will ask mom to make an extra batch next week.. I am craving for good food like never before, not even during my...
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| Pineapple Gojju |
| 2010-01-06 12:04:00 |
Though not a native fruit, Pineapple has somehow integrated into Kannada culinary fabric very well. So much so that it is an integral part of a Kannadiga wedding. One of the most popular way to use pineapple is to convert it into Gojju. Gojju is a thick accompaniment to rice that generically falls somewhere between curry and chutney. I would not serve it as a main course or a stand alone curry,...
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| Jelly Cream |
| 2010-01-03 18:21:00 |
Mom loves jelly. So we had a great time with jelly this summer. There was a time when the instant jelly mix in the box contained gelatin therefore unsuitable for our consumption. And then there was vegetarian agar-agar that tasted more like figments of cardboard than jelly. But these days they have great tasting vegetarian instant jelly mix. I had a great time this fall with these jelly mixes. We...
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| Quick Aloo Paratha |
| 2010-01-02 14:29:00 |
Everyone loves Aloo Paratha.. Me... I like it only if it is well made, no thick edges, sumptuous and spicy filling. It requires certain expertise to please me. I rank my own efforts in this direction quite lacking and it looks like a long way for perfection. But then expertise is all about practice, besides Honey really likes them. Aloo parathas do take a while to prepare, here is a short cut...
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