KARIGADABU OR KARJIKAI IN KANNADA AND GUJHIA IN HINDI ARE THE NAMES OF THE SAME SNACK. This time I am showing you one more method of making this SNACK. This is a method in which the outer covering of the KARIGADABU is made out of either MAIDA OR SEMOLINA (SOOJI) or a mix of…
MASALA DOSA IN NORTH INDIA OR MASAl DOSE IN SOUTH INDIA (KANNADA) IT IS ONE OF THE MOST POPULAR breakfasts AND FAVORITE DISH. HOW TO PREPARE MASAL DOSE IN (KANNADA)? A special feature of this dish is, that it is a combination of Rice and Lentil Crepe which is stuffed with a spiced…
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…
