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28 recipes


chitranna rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | lemon rice | with 25 amazing images. This famous South Indian rice dish, chitranna rice is made by tempering cooked rice with traditional ingredients like mustard, dals and peanuts, perking it up with onions and coconut, and flavouring it with lemon juice. The crunch of peanuts, the flakiness of coconut and the tang of lemon juice ensure a good balance of texture and taste in Karnataka chitranna rice. You will surely enjoy this easy and convenient recipe. We have had many requests for Karnataka recipes and hence we made this famous Karnataka nimbehannu chitranna. chitranna rice is a very popular South Indian recipe, which is considered very auspicious and made on festival days as an offering to God. People don’t mind standing in long queues to get their share of Karnataka chitranna rice prasad at temples. Owing to the ease of making it and the convenience of being a one-dish vegetarian meal, chitranna rice is a popular choice for packed South Indian lunches too. The only difference is that you can add onions when making it casually and without onions for Karnataka chitranna rice prasad. I would like to share some important tips, points to make the perfect chitranna rice. 1. Wash around ¾ cup of rice few times and soak with enough water for half an hour. Washing helps in removing excess starch from the rice which eventually results into non-sticky grains. 2. Add oil while cooking the rice. Oil coats the rice grain helping us to achieve separate grains on cooking. 3. I have used raw peanuts in chitranna rice. You can replace peanuts with cashew nuts or use a combination of both. Enjoy chitranna rice | lemon rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | with detailed step by step photos.

A traditional tea-time treat from Mangalore, the Banana Puri is a delightful dish that you must try at least once. The mild fruity sweetness of the Mangalore Banana Puri is just awesome and tastes great with a cup of piping hot tea or coffee. It is generally not served with any other accompaniments because its pleasant sweetness makes it a standalone tea-time snack. It is very important to serve these whole wheat flour and banana puris immediately after preparation because they taste best when they are hot and crisp. You can also try other puris like the Masala Puris or Urad Dal Puris .

akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | with 26 amazing images. akki roti is an all-time favourite snack in traditional Kannada households, where it is made for breakfast or evening tiffin. Learn how to make akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | masala akki roti is a quick and easy recipe, which does not require grinding or fermenting any batters. A soft dough of rice flour, perked up with veggies, ginger, green chillies and crushed cumin, is flattened and cooked till it is an appetizing golden brown in colour. Speckled with grated carrot and chopped coriander makes it more nutritious. Karnataka akki roti looks really tempting, and taste equally so! It can be enjoyed with gunpowder or with coconut chutney and sambhar . In this recipe, we have shown how to flatten the dough easily without doing any mess. Once you get the hang of it, it gets easier. rice flour roti is nutritious and perfect to serve as breakfast, as it keeps you fuller for longer time. Also, make sure you cook the akki rotis as soon as the dough is made, as the dough will get stiff and dry after some time. You can also have a go at other South Indian specialties like instant rava uttapam or Neer Dosa. Enjoy akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | with detailed step by step images

The Mangalorean Tea is a herbal drink made of dry-roasted and coarsely-powdered spices. The spices are boiled with water and sweetened with misri. A little bit of milk is added to the herbal concoction to balance the flavour and strength and make it pleasant to the palate. Apart from having a general rejuvenating effect, this caffeine-free herbal tea also helps to soothe the throat. Try other home remedies like the Cold Reliever and Honey Ginger Tea .

Here is a tongue-tickling version of the popular South Indian delicacy rasam, made with kokum. The tanginess of kokum and the spiciness of dry chilli flakes together give this Kokum Saar an invigorating flavour. Ingredients like onion, green chillies and garlic add to the pungency, and you are sure to feel the heat on your palate when you sip on this rasam. Despite being spicy, the presence of kokum has a cooling effect on your stomach. You can serve this as a soup, an accompaniment or as a main course mixed with plain rice . Try other recipes like Rasam and Jeera Pepper Rasam .

Tuppa in Kannada means ghee, and that makes the highlight of this recipe obvious! This dosa is a special one, which is often made when there are guests. You can actually smell the ghee from outside the house, and it will make you drool! Since the batter for this dosa uses more urad than usual dosas, the Tuppa Dosa also turns out soft and fluffy, which makes it doubly delightful. The reddish brown hue, and rich aroma of ghee and fenugreek make this dosa a truly special culinary treat! Enjoy it hot off the tava with sambhar and chutney. Try other dosa recipes like Set Dosa and Neer Dosa .

Pulusu is a popular preparation style in Andhra cooking, and basically features greens, vegetables or other ingredients in a tamarind-based gravy. A remarkable flavour derived from minimal ingredients and a simple procedure makes the Yam and Spinach Pulusu a great hit with everybody. The pulusu gets a flavourful boost from a simple masala powder of mustard seeds and red chillies, which also contains a bit of rice to thicken the gravy quickly.

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa | beetroot chutney is a unique quick fix Indian chutney which is equally famous in South India. Learn how to make beetroot pachadi. The beetroot pachadi is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempering of mustard seed is poured over the chutney. Do not miss out on the tempering, as that is the most flavoursome boost in this chutney. To make beetroot chutney, heat the oil in a broad non-stick pan, add the urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds. Add the beetroot, coconut and salt and sauté on a medium flame for 4 to 5 minutes. Remove from the flame and allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste using 2 tablespoons of water. Transfer the chutney into a bowl and keep aside. For the tempering, heat the oil in a small pan and add the mustard seeds. When the seeds crackle, pour the tempering over the beetroot chutney. Serve immediately or store in an airtight container. This beetroot coconut chutney is quick and easy to prepare and is also different from the usual chutneys. It is a Andhra style fare which is a perfect accompaniment to hot rice, idili or dosas . rice, Idlis or dosas . Beetroot in beetroot chutney for idli and dosa has an important colour pigment called betalain, which not only gives beet its deep red colour but also has powerful antioxidant, anti-inflammatory and fungicidal properties. This in simple terms means that beetroot is a good way to build your body’s defense against various diseases. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. A scrumptious and healthy awaits you. Try it out! Tips for beetroot chutney. 1. Select the perfect beetroot for the chutney. The beetroot should have a pale brown outer skin covering, should be smooth and free from any cuts, blemishes or other damage. Avoid large beets with hairy taproots. 2. This chutney stays fresh for 2 days in an air-tight container in the fridge. 3. As a healthy accompaniment, you can serve it with Oats Dosa. Enjoy beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa |

dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | with 28 amazing images. dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi is an accompaniment to Indian meals. Learn how to make Indian bitter gourd chutney powder. To make dry karela chutney, wash the karela, cut into halves and remove the seeds and then grate it, we need 1 cup of grated karela. In a deep bowl, add grated karela, add salt and put enough water and squeeze it. Keep aside. In a kadhai add oil, cumin seeds, asafoetida and grated karela and sauté on a medium flame for 8 to 10 minutes. Add the peanuts, coconut, sesame seeds, turmeric powder and chilli powder and sauté on a medium for 3 to 4 minutes. Add the sugar, lemon juice and salt and chaat masala and mix well. Serve immediately or store in an air-tight container. Use as required. Bitter gourd, also named as karela, is one veggie that is quite talked about for its distinct taste and flavour. Its bitter taste is what most people dislike and thus avoid including it in their meals. Here we have presented karela in a more pleasing form - Indian bitter gourd chutney powder. This dry karela chutney is a simple yet interesting addition to your menu which can be made easily and quickly with ingredients very commonly available in your kitchen! Do not miss on trying this chutney powder. We guarantee you are sure to be praised for this addition on the serving table. A coarse powder of this delectable Andhra style hagalakayi chutney podi can be served with chapati or rice. The addition of peanuts and coconut flawlessly offset the bitter taste of karela and make blissfully tasty. The spices, of course, work their magic further to make it a mouth-watering delicacy. Tips to make karela chutney. 1. Wash karela properly to avoid the bitterness. 2. Stays well in an air-tight container for 2 to 3 days in fridge. 3. Instead of fresh coconut you can also use dry coconut. Enjoy dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | with step by step photos.

Gojjus or pastes are a popular component of Andhra cuisine. These spicy pastes, made with a combination of greens, veggies and spices are sautéed with rice to make a quick, pulao like dish. It is part of their everyday cuisine. This particular Gongura Pulihora is made of rice mixed with a spicy paste of gongura leaves, which are very famous in Andhra Pradesh. These leaves have a naturally tangy flavour with a mild sourness, which when combined with red chillies and other spices makes a very flavourful paste. A traditional tempering that includes garlic gives this Gongura Pulihora a striking flavour, while cashews and peanuts give it an exciting crunch. Try this regional delicacy and you will make it a part of your kitchen too! You can also use gongura leaves with dal, like in Gongura Pappu .

With ripe mangoes, you think of making everything from ice-cream and smoothies to fruit salads and muffins – everything except a savoury curry, right? Just think – why not? Savoury and spicy, at the same time tangy and sweet, the Ripe Mango Curry is one in a million. Exotic but dashingly tasty, this curry is made with common spices and everyday ingredients like ginger, garlic and tamarind. It is absolutely no-fuss and can be made on any day when the mango is in season. Yet, despite all the ease of making it, it seems special. Indeed, the Ripe Mango Curry is a must-try. Enjoy it with a bowl of steaming hot cooked rice. Try other ripe mango recipes like Mango in Coconut Curry and Fajeto .

Ghassi is a special Mangalorean curry that is flavoured with a freshly-ground masala paste, made of coconut, onions, roasted spices, and other ingredients. This special masala instils abundant energy into the dish, which may be made of varied veggies or pulses like green gram, chana, potatoes, cauliflower, etc. Here is a delicious Sprouted Green Gram Ghassi, in which the rustic flavour of green gram mingles with the zesty masala to give you a totally irresistible taste. The overtones of garlic make this quick and easy curry all the more delicious. Serve it with hot rice. Also try other dishes from the Mangalorean region like Mangalorean Tendli and Chana Masala or Vegetables in Coconut Milk .

Vegetables in Coconut Milk, also called Valval, is a sumptuous mixed veggie preparation in traditional Mangalorean style. Here, the veggies are cooked in a base of mildly sweetened coconut milk, and flavoured with a tempering of cumin and green chillies. Simple but elegant, Vegetables in Coconut Milk is a dish that appeals to everybody. You can serve it with dal and hot rice , or with rotis . Although you can slightly alter the combination of veggies used, do not miss out on traditional ones like red pumpkin and ivy gourd, because they are important to get the authentic effect.
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