Coming Soon 50 New Recipes!


Location: New Jersey, USA

Comments

Post a Comment

Popular posts from this blog

Huli Avalakki

Image
                                                                     Huli Avalakki   Huli Avalakki is a very authentic dish of the kundapura district of Karnataka. It is usually prepared for special occasions. It's a tangy, sweet, and spicy recipe. It can be eaten hot or cold. In my mom's house in Mangalore, they prepare it in a slightly different style. This is a very favorite dish of my father-in-law and I learned it from my mother-in-law. She makes it very tasty. In our house too, my kids and husband love this recipe. My husband does prefer a little milder in the spice level from the usual style. I had made this recipe several times when I called my friends (ladies) for Haldi -kumkuma during Navratri times. It tastes very close to Gojju Avalaki which is famous in Mysore. It is usually prepared a...
Read more

Cucumber Bol-Hulli/Sambhar

Image
Bol-Huli  is a mangalore version of dal .here the name itself  tells you that it is bol means it does't have many ingredients or if i say any  masala.Its a simpler form of sambhar and tastes very good. There are quiet different type of bol -huli.earlier i have shared Brinjal one today here i am sharing Mangalore/yellow Cucumber bol-huli.For this type of sambhar we don't make use any sambhar powder or masala.Just green chili and the key ingrediemt which gives you the flavour.  Ingredients: 1 small-medium size mangalore cucumber also can use normal cucumber or ridge guard or ash guard ....(wash,peel and cut into medium size cubes) 1 tsp tamarind  paste 1" jaggery piece salt to taste 1/2 tsp turmeric powder 3-5 green chili 1 cup cooked toor dal 1 small piece of kadda(corse) hing(asafoetida) seasoning: oil 1/2 tsp mustard seeds 1/2 urad dal 1 red chili pieces pinch of hing curry leaves coriander leaves Method to...
Read more

Lilva/Avarekal Kachori

Image
Lilva/Avrekal Kachori This is one of my favorite dishes as well as my kids'. Kachori traditionally is more famous with moong dal fillings but i personally love this one instead. I started making Kachori when we were in Warsaw. I explored many different types of Kachori and this is the one I like the most. My kids love this snack in their lunch boxes, and it is quite filling too. Kachori is more famous in the North and western part of India. Every region like Rajasthan, Gujarat, and Uttar pradesh prepare in their own unique style. While preparing fillings, the spice we use can differ according to family preferences and taste. Note: The key for making Kachori is that the outer covering should be soft and crispy at the same time. For that, while making the dough, you should add ghee/oil and dry shift nicely with your hand. Secondly, while frying, you should fry slowly at a low-medium flame. Thirdly the fillings should be dry. Ingredients : For dough: 1 cup Maida/Al...
Read more