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southindian

September 4, 2016 Indian Sweets

KARigadubu – Karanji – Karjikāyi

Karigadubu/Karjikaayi/ Karanji is a deep fried pastry specially made during Ganesha Festival as an offering to Lord Ganesha. As kids our aunts and grandmom used to make so many of these dishes to offer it to Lord Ganesha. Gowri festival which is celebrated one day before ganapathi festival is special for girls. Girls are gifted…

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August 15, 2016 Chutney & Chutney Powder

KARibevu Chutney Pudi – Curry Leaf Chutney Powder

Curry leaf is a major part of Indian cooking, specially South Indian. As a kid I remember every house having a curry leaf tree.  Curry leaves is highly valued in seasoning because of their health benefits and aroma. Not only are they used for sesoning but are used as the main ingredient in a lot…

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July 8, 2016 Drinks

BELada Hannu Paanka – Wood Apple Juice

Belada Hannu Paanka is a juice made from the pulp of Wood Apple. This is must make Paanka during Ramnavami, where we make this along with kosambari and distribute it among friends and family. Belada Hannu / wood Apple/ kath bael, is a berry with extremely hard rind and soft and stringy pulp with a…

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May 9, 2016 Tea Time Snacks

ARAlu Sandige , Seeme Akki Sandige , BALaka Menasina Kaayi – Puffed Paddy Rice Fryums , Sago Fryums , Curd Chillies

ARAlu Sandige, Seeme Akki Sandige, Balaka Menasina kaayi, these are few fryums that are prepared in our house during Summer. Dried completely in Scorching Sun for three to four days, and stored in boxes to be enjoyed during Monsoon and Winter.  I am always fascinated how our elders, grand moms, great great grandmom’s and their…

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Tomato chutney tastes heavenly with steamed rice and ghee & of course with dosa or roti. Tangy and hot this tomato chutney is just lip smacking.

May 3, 2016 Chutney & Chutney Powder

TOMato Chutney 

  Tomato chutney is one of my favourite chutneys ever. It tastes heavenly with steamed rice and ghee and of course with dosa or roti. Tangy and hot this tomato chutney is just lip smacking. There are various ways in which we make Tomato chutney and this is one of them and all of them…

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March 30, 2016 Chutney & Chutney Powder

KADale Chutney – Friedgram Chutney

   In southindia kadale chutney is the chutney that they serve in hotels with idli,dosa, vada etc etc… We always asked our mom to make hotel chutney. She never liked making it as it had more of friedgram and less coconut. How did we as kids care if it had lots of friedgram and less of other…

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December 13, 2015 Break Fast

KADubu – Steamed Dumpling

   I come from the greenest part of my state with hills all around, river flowing just outside our estate, peaceful at any point of time, with vegetables and fruits ripened waiting for it to be picked…. Its a heaven!! Whatever we cook there is so healthy, so fresh and doesnt add a single inch…

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December 9, 2015 South Indian

HUNase Saaru – Tamarind Rasam

     Hunase Saaru or tamarind rasam, is a quick rasam preparation. Hunase Saaru is a tangy, sweet, spicy rasam is to be had piping hot with hot steamed rice with a huge dollop of ghee, or just have it as a drink in this wintery season.  Ingredients 1 /2 cup – Tamarind (soaked and pulped) 1tbsp…

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December 3, 2015 Curry

MOOlangi Tovve – Radish Curry

      It is raining, the weather is gloomy, everyone is falling sick. At such time all you need is steaming hot, basic, light on tummy curries with steamed rice and ghee.  Tovve, is a kannada term used for a simple, basic, humble dal. Something that isn’t heavy and is light on the tummy. Tovve…

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September 14, 2015 Indian Sweets

HAYagreeva – Bengalgram sweet

  HAYAGREEVA, is a sweet dish, a speciality from Karnataka. Hayagreeva is a sweet dish made with Bengal gram cooked with jaggery and flavoured with cardamom. Hayagreeva is specially made during Gowri festival and offered to goddess Gowri, mother of Ganesha. Hayagreeva is a super simple sweet dish that can be prepared in no time. Hayagreeva is one…

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About Madhuri

An accessory designer,an artist, a mother of a toddler and someone who loves cooking, trying my hand on blogging as well. Cooking for me is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.

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