KAYI HOLIGE KAYI OBBATTU OR PURAN POLI, ARE ALL THE NAMES OF THE SAME DISH. IN KARNATAKA WE CALL IT HOLIGE OR OBBATTU, AND IN MAHARASHTRA IT IS CALLED PURAN POLI. This is like a stuffed paratha, but the outer covering and the inside stuff are entirely different. This dish is made both in MAHARASHTRA…
GOJJU POWDER OR GRAVY POWDER, is a very useful spice mixture, can be very easily made at home by using the very common ingredients which are readily available in almost every home. Let us see what are the uses of this powder. This SPICE MIX can be used to make gravy by combining different vegetables. You…
SPICY BITTER GOURD (KARELA) GRAVY OR GOJJU (KANNADA), is a very popular gravy and is made in different methods. You all may be very familiar with this vegetable. Some people like its bitterness whereas some people dislike it due to its bitter taste. One thing is sure, cooking bitter gourd gravy with a bitter vegetable, nicely…
STEAMED URAD DAL DUMPLING, is a South Indian specialty, made for festivals, also called UDDINA KADABU IN KARNATAKA IS MADE DURING NAG PANCHAMI. You can prepareUDDINA KADABU any time because it is a steamed dish, so HEALTHY and NUTRITIOUS. As we use very nominal oil, it can be consumed very safely. It is very tasty…
KHATTI MEETHI KADDU KI SABJI, YES KADDU (PUMPKIN), is one of the vegetables, which most people avoid or dislike. This may be because of its taste or its form when cooked. It can be cooked in such a way with skin so that it doesn’t become mushy and is yummy in looks and taste. …
CRISPY RICE CHAKLI, YES IN THE FESTIVALS OF GOWRI-GANESHA, IS THE MOST COMMON SNACK MADE IN ALMOST ALL HOMES IN SOUTHERN INDIA. Again the methods are different, ingredients are different, time taken to make differs so the taste also changes accordingly. The main ingredient used in RICE CHAKLI or the Hero of the CHAKLI…
