Taste the Tradition
In This article Explained how to make incredibly soft and healthy rice chapatis using a simple boiling method. Ingredients Water: 3 cups Rice Flour: 2 cups Salt: To taste Oil: 2 teaspoons (optional) Ghee or Oil: For roasting Step-by-Step Instructions 1. Boiling the Water Add 3 cups of water to a kadai (pan). Add salt … Read more
In This article Explained simple and tasty way to use leftover rice to create a spicy, aromatic garlic breakfast or snack in just 5 minutes. Ingredients Leftover Rice: 2-3 cups (broken up and separated) Garlic: 1 whole bulb (peeled) Red Chili Powder: As per taste Salt: To taste Cooking Oil: 2-3 tablespoons (divided) Tempering Elements: … Read more
This is a traditional Mangalorean Style Horsegram Rasam (Kudutha Saaru), known for its nutritional benefits and earthy flavor. Ingredients For Pressure Cooking: Horsegram (Kudu): 1 cup (soaked for 4-5 hours or overnight) Water: 3-4 cups Salt: To taste Turmeric Powder: 1/4 tsp For the Masala Paste: Coriander Seeds: 2 tbsp Cumin Seeds (Jeera): 1 tsp … Read more
In This article Explained the preparation of Thouthe Pulikoddel, a traditional Mangalorean style cucumber curry characterized by its tangy, spicy, and slightly sweet coconut-based gravy. Ingredients Main: Field Cucumber (Magge/Thouthe), chopped into chunks. For the Masala (Grinding): Freshly grated coconut Dried red chilies (roasted) Coriander seeds Cumin seeds (Jeera) Fenugreek seeds (Methi) Turmeric powder Tamarind … Read more
This traditional recipe from (Tulu Nadu) Mangalore features Pathrode (colocasia leaf rolls) cooked in a flavorful, spicy coconut-based gravy called Gassi. 1. Preparing the Masala (Gravy Base) The gravy is built on a rich, aromatic spice blend: Dry Spices: Roast coriander seeds, cumin, fenugreek seeds, and dry red chillies until fragrant. Aromatics: Add turmeric powder … Read more
In This article Explained comprehensive guide to preparing a “Restaurant Style” Matar Paneer. The recipe focuses on creating a rich, creamy gravy that mimics the texture and flavor profile found in professional kitchens. Recipe Overview The dish is a classic North Indian curry featuring green peas (matar) and Indian cottage cheese (paneer) in a spiced … Read more
Marwai Gassi is a traditional coastal Karnataka delicacy, specifically from the Tuluva community. It features fresh clams (Marwai) cooked in a rich, spicy coconut-based gravy (Gassi). Ingredients Main Ingredient Clams (Marwai/Koyyol): 1 kg (cleaned and shells opened) For the Masala (Roasting) Coriander Seeds: 2-3 tbsp Cumin Seeds (Jeera): 1 tsp Fenugreek Seeds (Methi): 1/4 tsp … Read more
In This article Explained step-by-step guide to making authentic Mangalore-style Ladyfish Tawa Fry. Ingredients Main Ladyfish (Kane/Kandige): 1 kg (cleaned and slightly slit for masala absorption) Oil: Coconut oil (preferred for authentic Tuluva taste) Masala Base (For Roasting) Coriander Seeds: 1 tbsp Cumin Seeds (Jeera): 1 tbsp Mustard Seeds: 1/2 tsp Fenugreek Seeds (Methi): 1/2 … Read more
In This article Explained simple and healthy recipe for soft, melt-in-the-mouth ladoos made with flattened rice (poha) and peanuts. It’s a nutritious snack suitable for both kids and adults. Ingredients Thick Poha (Flattened Rice): 1 cup Peanuts (Groundnuts): 1 cup Jaggery (Gud): 1.5 cups Water: 0.5 cup Ghee (Clarified Butter): 3 tablespoons Dry Fruits: Cashews … Read more
In This article Explained simple and reliable method to make melt-in-the-mouth Gulab Jamuns using milk powder instead of ready-made mixes or traditional khoya. Ingredients Milk: 1 cup (boiled and cooled) Milk Powder: 1 cup (same measurement as milk) Ghee: 2 spoons Rava (Semolina): 1 tablespoon (medium or Chiroti rava) Wheat Flour: 1 tablespoon (used for … Read more