Taste the Tradition
In This article teaches a “secret tip” to ensure potato chips turn out bright white and crispy. By using Alum (Patika/Spatika) during the soaking process and sun-drying the sliced potatoes after a brief parboiling, you can create a long-lasting snack that is healthier than store-bought versions. Ingredients & Tools Potatoes: 5 kg (Large size preferred … Read more
In This article Explained quick and easy way to prepare a delicious and comforting Tomato Thili saaru, perfect for those times when you are in a hurry or need a soothing meal for the throat. 🕒 Preparation Time Duration: Approximately 10-15 minutes. Yield: Serves 2-3 people. 🛒 Ingredients Main: 2-3 medium-sized Tomatoes. Spices: Red Chili … Read more
In This article Explained how to prepare a traditional, spicy South Indian onion chutney, often called Ullagaddi Khara. It is highlighted as a perfect side dish for when you want something flavorful to revive your palate. Ingredients Onions: 2-3 large onions, roughly chopped. Dried Red Chilies: A handful (adjust based on spice preference). Tamarind: A … Read more
In This article Explained simple and healthy recipe for Menthya (Fenugreek) Chutney. This chutney is long-lasting (up to 20 days) and is highly beneficial for postpartum recovery (Bananti) as well as general health. Key Ingredients Fenugreek Seeds (Menthya): 1.5 to 2 tablespoons (soaked for 4–5 hours or longer to reduce bitterness). Dried Red Chillies: A … Read more
In This article Explained how to make a quick, crispy, and healthy Jowar (Sorghum) flour dosa, often referred to as a “Neer Dosa” style due to its thin consistency. Ingredients Jowar Flour (Jolada Hittu): 1/2 Cup Fine Semolina (Chiroti Rava): 1 Cup Gram Flour (Besan/Kadle Hittu): 1 Tablespoon Onion: 1, finely chopped Green Chilies: Finely … Read more
In This article Explained how to make incredibly soft and spongy “Gudu-Gudu” (holey/porous) dosas without using urad dal, poha (avalakki), rava, soda, or oil. These dosas stay soft even after several hours, making them perfect for lunch boxes. Ingredients Raw Rice (Ration Rice): 2 cups Cooked Rice (Anna): ½ cup Grated Coconut: â…“ cup (brown … Read more
This recipe combines the aromatic flavor of dill leaves with the nutritional power of green gram (moong bean). It is a staple in North Karnataka, often served with Jowar Roti (Jolada Rotti). Ingredients Green Gram (Hesaru Kaalu): 1 cup Dill Leaves (Sabbasige Soppu): 1 bunch (cleaned and chopped) Garlic: A generous amount (crushed) Green Chilies: … Read more
In This article provides a step-by-step guide to making a traditional North Karnataka style Green Gram (Hesaru kalu) Curry. This healthy dish is a staple in local “Khanavalis” (eateries) and pairs perfectly with Jowar Roti, Chapati, or Rice. Key Ingredients Green Gram (Hesarukalu): 1/2 cup Vegetables: 1 medium-sized Onion (finely chopped), 1 Tomato (chopped), Curry … Read more
This recipe features a healthy and flavorful sprouted moth bean (Matki) stir-fry, prepared in the traditional North Karnataka “Khanavali” (eatery) style. It is characterized by the use of fresh green chili paste and aromatic tempering. Ingredients Sprouted Moth Beans (Madike Kaalu): 1-2 cups, sprouted beforehand. Green Chilies: 10-20 (depending on spice level). Garlic: 5-6 cloves, … Read more
In This article Explained how to make healthy and instant Jowar (Sorghum) Paddu without the need for curd, soda, or fermenting rice and lentils overnight. It is a quick breakfast option that is soft on the inside and crispy on the outside. Ingredients Jowar Flour (Jolada Hittu): 1 cup (Note: If your flour doesn’t already … Read more