A tasty snack from the kitchens of Karnataka, Kadubu can be enjoyed for breakfast or as an evening snacks. There are numerous types of Kadubu made in Karnataka. Some kadubus are like modaks but with an oblong shape – a rice flour dough is stuffed with sweet or savoury fillings and steamed. Then, there are the quick and easy variants where a course flour of rice and spices is cooked in hot water to make a dough, which is then shaped and steamed. These kadubus that are made without a stuffing are quite easy and can be made quickly for breakfast. Here is one such handy Kadubu recipe from Karnataka. You can also try other classic recipes from Karnataka like Akki Roti or Rava Dosa.

The word cannelloni is derived from 'canna' and literally means big tubes of pasta. These homemade , fresh Pasta sheets are boiled, filled and rolled up into a cylindrical shape to form cannelloni and generally baked in a rich sauce . Filled with a mixture of baked beans and red capsicum, this cannelloni is coated in tomato sauce and sprinkled generously with cheese. It can also be made ahead of time and baked in the oven when needed for a delicious, quick meal. Serve this with Garlic Bread and a light salad. Try similar recipes like Baked Pav Bhaji Pasta or Pasta and Paneer Bake in A Cream Sauce

A quick and easy accompaniment from the Karnataka repertoire, the Tomato Gojju is a spicy tomato curry with shades of tanginess and sweetness too. The tomato is sautéed and flavoured with a traditional tempering, a little jaggery and a dash of rasam powder. This gives the Tomato Gojju multiple flavourful touches, making it an all-time favourite with anyone who tastes it. It can be served with Idli, dosa, chapati, puris, pongal or rice.

Jazz up your tea-time with this awesomely crunchy snack that hails from Karnataka. Very famous in the Mysore region, the Maddur Vada is a classic evening snack made by deep-frying a dough of mixed flours, semolina, onions and green chillies. For some extra crunch, it is common to throw in a handful of roasted peanuts or cashews too. This recipe requires absolutely no soaking or grinding, and can be made quickly without much advance planning or preparation. It has an attractive colour and appetizing aroma, and a taste that’s even better than your high expectations. Enjoy hot and fresh with a cup of steaming filter coffee.

drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | with 26 amazing images. drumstick curry recipe is a delicious and aromatic dish that highlights the flavors of coastal Karnataka. Learn how to make drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | drumstick curry is a quintessential dish in Mangalorean cuisine, celebrated for its rich flavors and aromatic spices. This recipe brings together the unique blend of coastal ingredients, resulting in a dish that's both comforting and vibrant. This drumstick curry is known for its rich coconut-based gravy and the unique flavor of drumsticks, making it a delightful addition to any meal. Due to the abundance of coconuts along the Kerala and Konkan coast, these cuisines use coconut generously in the masalas and garnishes. Here, in this preparation, drumstick and potato are cooked with a tamarind-flavoured coconut masala, making the dish creamy and tangy at the same time. The secret to a flavorful Mangalorean style drumstick curry lies in the spice blend. Start by dry-roasting coriander seeds, cumin and red chillies until fragrant. Grind these with grated coconut and tamarind paste into a smooth masala. In another pan, saute drumstick pieces and potatoes with turmeric. When almost cooked, add the masala paste, water, and a touch of jaggery for depth of flavor. Let it simmer for a delicious, slightly sweet and spicy curry. Serve hot with a bowl of steamed rice or a few rotis. pro tips to make drumstick curry: 1. Use young, tender drumsticks for the best flavor and texture. 2. Temper your coconut oil with mustard seeds, and curry leaves for a burst of flavor that enhances the entire dish. 3. For a richer and creamier curry, add a dollop of coconut milk towards the end of cooking. 4. Instead of tamarind pulp, a squeeze of fresh lime juice can add a delightful tang and balance the flavors in the curry. Enjoy drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | with detailed step by step photos.

tomato pulao recipe | tomato bhat | tomato rice | restaurant style tomato pulao | with 11 amazing images. restaurant style tomato pulao is an all-time favourite recipe all over the country made from tomatoes, tomato pulp, basmati rice, green peas, onions, capsicum and Indian spices. Tantalizingly tangy with a balanced touch of spices, this restaurant style tomato pulao has a distinct flavour, which everybody loves. tomato bhat is loaded with veggies, which give it a vibrant mouth-feel. You will surely enjoy the mix of flavours and textures in this tomato pulao. Notes on tomato pulao recipe. 1. Add the ginger, garlic and sauté on a medium flame for 2 minutes. Freshly pounded ginger-garlic has a unique flavour, always try crushing in the mortar-pestle before starting the cooking process. 2. Add the green peas, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. You can utilize all the leftover vegetables present in your refrigerator. tomato pulao can be served as a one-dish meal, with a cup of curds or raita. You can also try other pulao recipes like Soya and Vegetable Pulao or Pudina Pulao. Learn to make tomato pulao recipe | tomato bhat | tomato rice | restaurant style tomato pulao | with step by step photos below.

Here’s an awesomely tasty fast food from the kitchens of South Africa. An all-time favourite in that region, Bunny Chow or Bunny as it is fondly called is made by hollowing out a loaf of bread and filling it with tongue-tickling curry. Believed to have its roots in the Durban Indian community, Bunny Chow is quite filling and a meal in its own right. It can be relished as a quick meal, or served as the main course of a larger spread. You can also try other bread-based recipes like Pav Bhaji Burger or Moyettes.

besan masala peanuts recipe | microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts | with 34 amazing images. besan masala peanuts recipe | microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts is a protein rich snack to munch on at any time of the day. Learn how to make microwave besan masala groundnut recipe. To make besan masala peanuts, combine all the ingredients, except the peanuts and oil in a deep bowl and mix well. Keep aside. Combine the raw peanuts and enough water in a deep bowl and immediately strain it. Add the strained peanuts to the besan mixture along with approx. 2 tbsp of water and mix well with a spoon. Add the oil and again mix well using a spoon. Place the peanut mixture on a big microwave safe plate and lightly spread them. Microwave on high for 4 minutes and lightly separate them. Again microwave on high for 1 minute and toss gently. Repeat step 6 two more times and cool completely. Serve or store in an air-tight container. Use as required. Crisp and spicy besan masala peanuts are very popular all over India. They are flavoured in different ways – in the North, they are made with a slightly tangy flavour, while in the South it is more of spice than tang, but irrespective of the seasoning, the snack itself is very famous and much-loved by Indians. Here we show you how to make amazing no fry besan masala peanuts easily using the microwave oven. This way, it is made with very little oil and is therefore lower in fats. All the health fans can prepare a batch and store it in an airtight container and benefit from the protein in the peanuts. Once the peanuts are cooked, cool them completely. They will be soft when hot, and get the crispness only after cooling. The time taken to cook healthy besan masala peanuts might vary depending on the power and size of your microwave oven, so keep checking on the peanuts during step 6. However, at step 5, do not open the oven. You must open and check only after the first 4 minutes of cooking. You can also try other recipes that can be made in a microwave like poha chivda or microwave popcorn. Tips for besan masala peanuts. 1. Mix well with a spoon. This will help coat the besan mixture to the peanuts. 2. Add 1 tablespoon oil. This will help stick the marination to the peanuts. 3. Lightly separate the peanuts with your fingers. This is important to do as when we microwave again the peanuts become separate. 4. Immediately strain raw peanuts using a strainer. 5. Store microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts | in an air-tight container for 7 days. Enjoy besan masala peanuts recipe | microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts | with step by step photos.

spinach puri recipe | palak puri | palak poori | with 22 amazing images. palak puri made using whole wheat flour with the goodness of spinach! Learn how to make spinach puri recipe | palak puri | palak poori | These spinach puris are appetizing and aromatic, they have a vibrant green colour with the goodness of spinach, and the splendid flavour of spices used. These deep fried spinach puri pairs well with all sorts of curries or with a side of yogurt and pickle! Since the palak poori itself contributes a lot of moisture to bind the ingredients, the amount of water required for making the dough will be very less. So, add it carefully. If the dough gets sticky, it will become difficult to roll the puris and they will also get oily. Serve the Spinach Puris hot and fresh, with your favourite subzi. Pro tips to make spinach puri: 1. Adding semolina in the dough makes the puri crispy. 2. Make sure to knead a semi stiff dough for making puri. 3. Instead of oil you can roll the puri using dry wheat flour. Enjoy spinach puri recipe | palak puri | palak poori |with detailed step by step photos.

This unique and flavourful kadhi made of karela peels is a great combination for plain rice as well as khichdi. Although you might worry about the bitterness, you will be surprised to know that when cooked in the typical curd-besan base, the bitterness turns out to be quite pleasant to the palate. Plus, the addition of pungent ingredients like garlic, onions and asafoetida gives the Karela Peel Kadhi a strong and tempting aroma too. Indeed, an easy and interesting way to include the goodness of karela in your diet.

tomato cabbage and bean soup recipe | Indian cabbage and bean soup | best cabbage and bean soup | with step by step images. cabbage and bean soup with tomatoes is a veggie based soup simmered in vegetable stock with hints of black pepper powder. Learn how to make Indian cabbage and bean soup. Tangy tomatoes, crunchy cabbage and baked beans come together with an aromatic and flavourful vegetable stock to create a truly delicious and satiating Indian cabbage and bean soup. To make tomato cabbage and bean soup, first make the stock. For that combine all the ingredients in a pressure cooker along with 5 cups of water, mix gently and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Strain the water using a strainer and discard the vegetables. Keep aside. Then heat the oil in a deep non-stick pan and add the onions and sauté on a medium flame for 1 minute. Add the cabbage and sauté on a medium flame for 1 minute. Add the stock and boil on a medium flame for 5 to 7 minutes. Add the tomatoes and baked beans and boil again for 8 to 10 minutes while stirring occasionally. Add the salt and pepper and mix well. Serve hot. Have a small bowlful of this pepper-flavoured soup to kindle your appetite, or have much more to make it a meal in its own right, but always make sure you relish every mouthful of this wonderful cabbage and bean soup with tomatoes. The use of readymade baked beans makes this best cabbage and bean soup extremely attractive for kids – not only by way of its colour but by its aroma and flavour too. They are sure to enjoy it as a part of their meal. You can also gain in some vitamins like vitamin A, vitamin C and minerals like potassium by way of this tomato cabbage and bean soup. But beware the use of baked beans which is a canned product and not suitable for daily use. So enjoy its flavours occasionally. Tips for tomato cabbage and bean soup. 1. Make sure you shred the cabbage quite finely to ensure it cooks without losing the crunch and colour. You can also try other tomato soups like Mexican Tomato Soup with Cottage Cheese Balls or Garlicky Lentil and Tomato Soup. Enjoy tomato cabbage and bean soup recipe | Indian cabbage and bean soup | best cabbage and bean soup | with step by step images below.

hot garlic sauce | Chinese style hot garlic sauce | Indian style hot garlic sauce | homemade hot garlic sauce | with 10 amazing images. An essential recipe for those who love Oriental cuisine, the Chinese style hot garlic sauce is a very garlicky and spicy sauce that is sure to set your palate on fire! hot garlic sauce is a spicy and pungent Chinese condiment or a dip. hot garlic sauce can be used as an accompaniment, or used in cooking – such as to coat fried Manchurian balls, sauté deep-fried potatoes, etc. Indian style hot garlic sauce tends to get thick over time, so add a little water and adjust the consistency according to the requirement Making hot garlic sauce at home is easy as it is made with the most basic ingredients. Though, hot garlic sauce is readily available in market making this sauce at home you can rest assured that no unnecessary chemicals have been added to it for preservation and flavour enhancement. When the hot garlic sauce is ready, store it in an air-tight container in a refrigerator. I usually prepare a jar full of Chinese style hot garlic sauce and use it as required! Make sure to use clean and dry spoon to avoid spoiling. Serve Chilli Garlic Sauce along with momos, french fries, spring rolls or even Indian pakoras! You can also try other Chinese accompaniments like the Green Garlic Sauce or Schezwan Sauce. Enjoy hot garlic sauce | Chinese style hot garlic sauce | Indian style hot garlic sauce | homemade hot garlic sauce | with detailed step by step recipe photos and video below.

jowar dhani chivda recipe | jowar dhani no chevdo | jowar dhani ka chivda | healthy sorghum popcorn mixture | gluten free jowar dhani chivda | with 16 amazing images. The jowar dhani chivda promises a bowl full of crunchy fun! Indeed, jowar dhani no chevdo, a Holi specialty is made with yummy jowar puffs and roasted chana dal, seasoned with spice powders and tempered with mustard seeds and curry leaves. jowar dhani no chevdo is super healthy, gluten free and made in low calories. A pinch of asafoetida is added to give the chivda a very appetizing aroma. For the Gujaratis and Maharashtrians, Holi celebrations are incomplete without this crispy jowar dhani chivda, which is made in large batches and enjoyed by adults and kids. Jowar dhani or jowar puffs are easily readily available in markets, yet some households prefer making it themselves. Jowar dhani is available in India during March and April which makes mark to the arrival of spring! Traditionally, the jowar dhani is puffed in a big pan full of sand with a sieve but you can also use a tava to puff it! Lets see why this is a called a healthy sorghum popcorn mixture ? Jowar puffs are made from from jowar which is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Jowar and all Millets are rich in Potassium. Kids will also love this healthy sorghum popcorn mixture snack as it has a popcorn-like mouth-feel. You can even pack it in a lunch box tiffin recipe as a snack for school or work. And you can also carry this along for munching, which makes it a perfect Indian travel dry food snack. Also, goes really well as an evening snack with a hot cup of masala chai. Other must-try chivdas in our collection include the Roasted Poha and Oats Chivda , Kolhapuri Bhadang Murmura and Khakhra Chivda. Learn to make jowar dhani chivda recipe | jowar dhani no chevdo | jowar dhani ka chivda | healthy sorghum popcorn mixture | gluten free jowar dhani chivda | with detailed step by step recipe photos below.

capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with 24 amazing images. capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney is a typical South Indian method of making chutneys and can be adapted to other veggies like radish too. Learn how to make Indian bell pepper chutney. To make capsicum chutney, heat 2 tsp of sesame oil in a broad non-stick pan add the urad dal and chana dal and sauté on a medium flame for 1 minute. Add the sesame seeds, dry red chillies, 5 curry leaves, asafoetida and sauté on a medium flame for 1 to 2 minutes. Add the capsicum and salt and sauté on a medium flame for 4 to 5 minutes. Add the coconut and tamarind and sauté on a medium flame for 1 minute. Cool the mixture and blend it into smooth paste using 2 tbsp water. Keep aside. Heat the remaining 2 tsp of sesame oil in a small non-stick pan, add the mustard seeds and the remaining 5 curry leaves and sauté on a medium flame for few seconds. Pour the tempering evenly over it and mix well. Serve with idlis, dosas or steamed rice. Here’s a chutney that will tickle your taste buds and perk up any dish it is served with. An apt accompaniment for idli, dosa and hot steamed rice, the Indian bell pepper chutney combines the pungent, mildly spicy flavour of capsicum with the comforting taste of roasted dal, the tanginess of tamarind, the appetizing taste of sesame seeds and the spicy flavour of red chillies. A good dose of coconut helps to hold the chutney together and also balances all the flavours. All together, the homely taste and lovely mouth-feel of this South Indian capsicum chutney for idli and dosa is sure to please everybody. Moreover, you can also gain in some antioxidants from this nourishing accompaniment and boost your immunity. This healthy capsicum chutney can be added to a weight-watchers and heart patient's diet as well as to a diabetic menu. Tips for capsicum chutney. 1. To get the perfect colour of this chutney, we recommend the use of Kashmiri chillies only. 2. We have used sesame oil as it gives the necessary aroma and flavour to chutney and pickles, but you can use any other oil if you wish to. 3. You can store the chutney in an airtight container in the fridge for 4-5 days. Enjoy capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with step by step photos.