Taste the Tradition
In This article Explained the preparation of Kadle Balyar Sukka, a traditional Tuluva dish featuring black chickpeas (Kadle) and Dried Mackerel (Balyar/Nungel Tatte). Kadle Balyar Sukka is a flavorful, dry coconut-based curry popular in the coastal regions of Karnataka. It combines the earthiness of protein-rich black chickpeas with the intense umami of dried seafood. Ingredients … Read more
This recipe is a traditional mangalorean-style preparation for Marwai (Clams), known for its spicy and aromatic coconut-based masala. Ingredients Main Clams (Marwai): Thoroughly cleaned and shells opened. Coconut: 1 cup freshly grated. For the Masala Roast Dry Red Chillies: 10-12 (mix of Byadagi for color and Guntur for heat). Coriander Seeds: 2 tbsp. Cumin Seeds … Read more
In This article Explained how to prepare restaurant-style crispy chicken lollipops at home with a traditional mangalorean touch. Ingredients Main Chicken Lollipops: 10-12 pieces (cleaned and prepared from wings) Oil: For deep frying For the Marinade Ginger-Garlic Paste: 1-2 tbsp Green Chili Paste: According to spice preference Soy Sauce: 1 tbsp Apple Cider Vinegar: 1 … Read more
This recipe is a traditional spicy and tangy dish from the Tulunadu region, known for its bold flavors of tamarind (Puli) and chili (Munchi). Ingredients Main Prawns: 500g – 750g (cleaned and deveined) Turmeric Powder: 1 tsp Salt: Approx. 2.5 tsp (adjust to taste) Coconut Oil: 80ml (for authentic flavor) For Roasting & Grinding (Masala) … Read more
In This article provides a traditional recipe for Jenji Gassi (Mangalore-style Crab Curry), a popular coastal delicacy. The recipe focuses on a rich, coconut-based masala that perfectly complements the flavor of fresh crabs. Ingredients Overview Main: Freshly cleaned crabs (Jenji). Masala Base: Fresh grated coconut, dried red chilies, coriander seeds, cumin seeds, black pepper, and … Read more
In This article Explained quick and easy way to make soft “Neer Dosa” using Barnyard Millet (Sama rice) and a flavorful coconut chutney specifically for Vrat (fasting). 1. Preparation of Ingredients Sama Rice: Take 1 cup (200g) of Sama rice. Wash it twice and soak it in 1 cup of lukewarm water for about 30 … Read more
In This article provides a step-by-step guide to making traditional Indian Poha, a quick, healthy, and delicious breakfast dish. Ingredients Poha (Beaten Rice): 2 cups (Medium thickness) Peanuts: 1/2 cup Oil: 1 tsp for peanuts + 1-2 tbsp for tempering Mustard Seeds: 1/2 tsp Green Chili: 1-2, finely chopped Turmeric Powder: 1/4 tsp Curry Leaves: … Read more
This winter special street food from Punjab combines the earthiness of new potatoes with the fresh, slightly bitter notes of seasonal greens. Ingredients For the Tikki (Sarle) Potatoes: 400g small (baby) potatoes, unpeeled and sliced thin. Greens: 100g Fresh Fenugreek (Methi) and 100g Spinach (Palak), roughly chopped. Binding: 1.5 cups (150g) Besan (Gram flour). Spices: … Read more
In This article Explained simple, healthy, and energy-packed breakfast using fresh avocados, mild spices, and crispy toasted bread. 🛒 Ingredients Avocados: 2 ripe (look for brown/dark skin, firm but slightly soft). Bread: 4 slices (Multigrain or Whole Wheat). Seasoning: ½ tsp Salt, ¼ tsp freshly crushed Black Pepper. Vegetables: 1 tbsp fresh Coriander (chopped), 2-3 … Read more
In This article Explained simplified yet authentic way to prepare Hyderabadi Guntur Dum Biryani using a pressure cooker. The recipe is presented focuses on a “one-pot” style dum method where the chicken and rice are layered and cooked to perfection without the meat becoming rubbery. Key Highlights Specialty: Uses a blend of Byadagi and Guntur … Read more