A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
Crunchy dosa made with rice and variety of lentils.
Another classic Andhra preparation. This dish goes perfectly with ‘Aaku pappu’ (dal with greens). I even like it as an accompaniment to khichdi. This tastes best with home-made buttermilk, but you can use commercial buttermilk too.
I first ate this dosa in a small village near Bangalore. I love the earthy, nutty taste of the Ragi. It is also very nutritious.
Kori Rotti is a Mangalorean speciality. Kori means chicken, and rottis, in this case, are not the traditional chapattis or rotis. They are a special kind of bread, which are made of rice paste and then dried, so quite hard and crispy and are made into sheets that are then broken into pieces. These rottis, when soaked by the chicken curry, absorb it and turn quite soft. A real taste and texture sensation!
I loved crunchy, spicy fried roti with a cup full of cool raita. Great for when you have rotis left over.
A light brinjal curry
This is a tangy yummy curry made from tamrind base which can eaten with rice or chapathi...
This is one of my favourite recipe to prepare and i relish it a lot. Stuffed Karela is great with rice/parathas/rotis. Enjoy !
Neer Dosa is a unique dosa of the Tulu Nadu region. Neer means water in Tulu. Like all dosas, neer dosa is also prepared by grinding rice soaked in water to make a watery batter.This batter is poured onto a heated tawa in a circular fashion, and is removed when the upper surface becomes dry. Neer Dosa is eaten with chutney and/or sambar and sometimes with jaggery mixed with grated coconut.
A special kind of sweet (payasa) prepared in the coastal regions of Karnataka. We also call it 'Sarnyada Adya'.
This is one of the best curries I have tasted so far. Check it out.
Mathanga Erishery - A recipe using Red Moong Dal and Yellow Pumpkin
Huruli saaru (horse gram) sambar is very good for strengthening legs, especially for kids and athletes. The sambar made with this is so tasty and need to be taken with combination of huruli usli and rice. Try and let me know if you were able to run few kms more after having this :-)
This is a very famous South Indian recipe especially in Tamilnadu. I have learned this recipe from my neighbour Laxmi who was from a typical Tamil family. Every Saturday morning, Laxmi's mother prepared milagu pongal and it was eaten by the whole compound. Always Laxmi's mother makes this dish with a pinch of love which makes the recipe more delicious.
It can be relished as a starter or evening snack.It tastes best with tomato sauce.
Let me tell you something, this is my first try using prawns and it is Prawns Masala. You can even make this more spicy if you wish and it depends upon your taste. I am using tiger prawns to prepare this dish.
Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.
Mambazha pulliseri is a famous Kerala dish. The main ingredient is ripe mango and Yoghurt.
This Payasam(Kheer) is the first dish I cooked. From then this has been a favorite recipe in my CookBook. My frenz always asks me, if i've added any spl ingredient to make it taste like "Milkmaid"