Category : Accompaniments

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4 April, 2009

Karnataka Style Chatni Pudi/ Chutney Powder/Spiced Lentil Powder

Karnataka Style Chatni Pudi/ Chutney Powder/Spiced Lentil Powder
Comments : 8 Posted in : Accompaniments, Bachelor Recipes, Bachlor, Chutney, Condiments, For the Tiffin Box, How to, Indian Cuisine, Karnataka Cuisine, Simple and Healthy Vegetarian Diet in Old Age on by : ArchanaPotdar
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Chutney Pudi is a delicious and yummy mix of spiced lentils. Pudi is powder in Kannada and this chutney pudi is exactly as my mum made it. Tastes yum chutney pudi with chapatti, bread and ghee, in Hachid avalikki are my favourite way of eating this yummy powder. It was a great lifesaver in the hostel
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8 February, 2009

Masala Bhat

Posted in : Bachelor Recipes, Festive Cooking, Indian Cuisine, Maharashtrian Cuisine, Meal, Rice, Rice the Versatile Cereal and Its Uses on by : admin
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When I was expecting my second kid I craved for this variety of rice. The only problem was I could not explain what I wanted. Till I ate it I could not remember its called Masala Bhat. My kids have told me that they have found this pulao “strange” and “funny” so it seems to
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4 January, 2009

Sambhar, Huli a South Indian Vegetable Stew

Comments : 4 Posted in : Bachelor Recipes, Curry, Healthy food, Indian Cuisine, Karnataka Cuisine, Simple and Healthy Vegetarian Diet in Old Age, South Indian Cuisine on by : ArchanaPotdar
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 I love Sambhar, also called as Huli in Kannada it is one versatile lentil based stew. Make Sambhar as an accompaniment to idli, dosa, rice, gundpangalla/appe . Sambhar is very easy and cooks fast. Huli is also very versatile add any vegetable or remove ant that you do not have. The difference between Rasam or saar and sambhar
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14 December, 2008


Posted in : Bachelor Recipes, Indian Cuisine, Meal, Rice, Rice the Versatile Cereal and Its Uses, Tiffin box ideas, Tomatoes on by : ArchanaPotdar
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My SIL showed me this method of cooking rice. Its a nice change from the regular pulao and ‘phodni ch bhat” INGREDIENTS 1-cup long grained basmati rice. 4 ripe tomatoes (chopped fine) 2 tablespoons Oil Mustard Hing Haldi Curry leaves 2-3 Red chilies Red chilli powder 10 cashew nuts Salt to taste Sugar (optional) Coriander
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1 December, 2008

Ridge Gourd Vegetable, Turai ki Sabzi

Comments : 1 Posted in : Bachelor Recipes, Indian Cuisine, Karnataka Cuisine, Ridge gourd/Hirikai/ Ghosal, Vegetables on by : ArchanaPotdar
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As a child I always wondered why my mom has to make ridge gourd vegetable. She used to peel the ridges and the skin to make a vegetable out of the inner pulp and chutney out of the skin. Mind you I loved the chutney (we call it herikai sipi chutney in Kannada) and if
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1 November, 2008


Posted in : Breakfast, Butter, Idli, Indian Cuisine, Kid Friendly, Milk & Milk Products, Rice the Versatile Cereal and Its Uses, South Indian Cuisine on by : admin
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    This was my MIL’s recipe I have tried it once. The idli tastes yummmmmmm! Ingredients: 4 cups rice 2 cups poha 1½ cups butter Method: Soak rice in sufficient water for minimum 12 hours For 10-15 minutes soak poha. Grind to a fine paste. Add butter and mix well. Ferment for at least
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3 October, 2008

Neer Phanas Kapa, a much loved Delicacy from Goa

Posted in : Accompaniments, Appetizer, Bachelor Recipes, Bread Fruit/ Neer Phanas, Festive Cooking, Goan, Healthy food, Indian Cuisine, Kid Friendly, Meal, Ocassions, Shallow Fried, Side Dish, Snack, Starter, Vegetables on by : admin
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Shallow Fried Bread Fruit or Neer Phans as it is called in Konkani is a preferred side dish when the Goan goes Vegetarian. Goan love their fried fish but we love this kapa too! After marriage, my husband & I started this practice of shopping for vegetables, together. One day a shopkeeper told my hubby
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