Motte Saaru is Egg curry prepared the SouthIndian style. Motte Saaru was always my favourite as it had a lot of masala and it was a substitute for a chicken curry for me. Being a vegetarian we never made anything with too much masalas, and I always loved food with a lot of spice. Motte…
curry
BAIngan Bharta – Roasted eggplant mash
Baingan bharta is a popular Indian curry made by roasting the eggplant till it is charred well and cooked perfectly from inside. The flesh of the smoky eggplant is mashed and then cooked with spices to make a delicious mash that tastes heavenly when served with roti and boondi raita. Baingan Bharta is spicy, tangy…
BAAle Hoovu Palya – Banana heart curry
Baale hoovu palya or the banana heart curry is a very special curry made using banana heart or the banana blossom. Banana heart curry is a preparation made using coconut milk which gives the baale hoovu palya a very creamy texture. Baale hoovu palya and baale hoovu chutney, baale hoovu tokku are the main preparations…
MAMidikaaya Pappu – Raw Mango Curry
Mamidikaaya Pappu – raw mango curry is a speciality from Andhra Pradesh. The sour ,spicy curry is served with steamed rice and ghee and some fryums to go with it. I also serve Mamidikaaya pappu with raw mango slices to go with it which gives a very nice crunch to the dish. I love Andhra…
MAAvina Hannu Khara – Instant Mango Curry
Maavina Hannu khara was one of the few dishes that I remember my paternal grandma making. She wasn’t much of a cook, at least not when I was big enough to remember. My amma or my aunts were incharge of the kitchen while she worked in the estate full day. She would go out and…
Paneer Matar – Restaurant style
Paneer matar is one of the most common dishes that you get in restaurants made. Paneer matar is cottage cheese and peas cooked in a tomato and onion gravy and flavoured with loads of spices. While we make a very basic, simple version of Paneer matar at home, restaurant style is more richer with more…
KITtale Sippe Gojju – Orange Peel Curry
Kittale Sippe Gojju made of Orange peel is one of the winter delicacies of South India specially from Karnataka. It is bitter, sweet and spicy and tastes absolutely heavenly with hot steamed rice and ghee. Because this is the season for oranges, we are left with lot of orange peel. Apart from using it for…
HUNase Gojju – Indian Tamarind Curry
Hunase Gojju is Tangy, Spicy, Sweet Tamarind Curry. Hunase Gojju is a speciality of Karnataka, one of the South- Indian states. It is also prepared in Tamilnadu with slight variation known as Vatta kozhambu. It just cleanses your palette. It awakens your taste buds… I love Hunase Gojju so so much that i can have…
EGG Korma
Egg curries are absolute favourite in our house . Hence I keep looking for egg curry recipes. This egg korma is absolutely yummy. Flavoured garam masala and bresta, this egg korma tastes very rustic yet rich. It tastes best when served with laccha paratha. This recipe is inspired by Banglar Rannaghor Ingredients 6 nos –…
SAPpesaru – Garlic Dal
I love Garlic in any form and in anything. Sappesaru or the garlic dal is one of my most favourite dal. This creamy dal, flavoured completely with garlic is best served with Ragi mudde or Steamed rice. This dal is to die for….. Ingredients 1 cup – Toor dal or Moong dal with peel 1/4…