Vegetarian Recipe Blog
While there are different ways of making capsicum curries, this way of making capsicum/bell pepper curry is my all-time favorite. The pungent capsicum is simmered in a coconut masala, perfectly balancing sweet, spicy, salty, and sour flavors. This combination transforms the bell pepper into a …
Although I grew up in Bangalore, the hometown of the renowned restaurant MTR, I was unfamiliar with MTR masalas, powders, and spices. The primary reason for this was my mom’s good culinary skills—she made all the powders for sambhar, rasam, vaangi bhaat, and pulliyogere from …
Lemon Rice also called Chitranna in Kannada is an easy to prepare yet flavorful rice dish. This is also a good way to use the left over rice or maybe a quick dish idea when unexpected guests arrive. The flavor of this depends on the strong seasoning (Tadka) that is prepared before the cooked rice is added. Even though the seasoning is prepared using simple and readily available ingredients like curry leaves, asafetida, cumin seeds, mustard seeds, daals they combine together to form an aromatic, sapid base to accommodate the rice. Peanuts add a nice crunch while the coconut balances the taste and adds little bit of sweetness.
Growing up in Bangalore we used to live very close by to Venkateshwara Temple and some days this would be offered as Prasadam after the Lord’s Maha Mangala Aarthi. Some days the prasadam would be different but their Curd Rice and Cucumber kosambari were the ones to die for! During our summer holidays we used to make a bee line to collect this prasada and savor it after we got back home. The Prasad would be served in a special leaf cup called “donne” and that would maybe enhance the taste of this rice.
There are different variations even for this simple recipe. My mother prepares this without adding onions, while my MIL makes this by adding onions and sometimes even garlic. But usually onion and garlic is avoided while serving this as Neivadyam.
This is my contribution to Rice Mela hosted by Srivalli.
For the seasoning (tadka)
Method:
Madhu of Ruchii had sent me Arusuvai gifts about a month and half ago. I received the package at work and I excitedly opened it, my heart filled with warmth and anticipation. The package consisted of Rasam powder, Amchur powder, Raspberry tea, coasters and a …
A variation from the regular Kanda Poha/ Avalakki. This is very easy to make and can be put together in about 10 minutes. My mother used to make this Poha (Flattened Rice) when we were younger. This used to be a great hit with my …
We have been married for quite a few years now, long enough to understand and predict each others tastes, likes and dislikes. Or so I thought, until a routine trip to the grocery proved that I had concluded a bit too soon.
I have a penchant for the sweet taste; he on the other hand steers away from it and even cannot withstand the sweetish taste of vegetables like zucchini, sweet peppers in the cooking. He would rather chew on some hot chillies than ogle at cookies and cakes. But then wait; he loves fruits and does savor some Rasmalai and Puran Poli (Obbattu) on some special occasions, but that’s about it.
So while on a regular trip to the grocery, we were gazing at some good looking pineapples, he startled me when he said that “Pineapple Sasam” was one of his favorite curries. I had never prepared this before and nor had my MIL when she was here. Now “sasam” in Konkani is a coconut based curry that is a combination of sweet, sour, salty and spicy predominantly sweetish taste. Anyway, who knew? I guess, there is some thing new that you learn about a person everyday.
I on my part did not waste any time to try out this new and importantly sweet recipe. I made some quick phone calls to the appropriate personnel (read MIL) and got the recipe right away. She gave me two versions and this is the version that I tried. This is good dish to prepare on special occasions.
Masala to grind:
Preparation:
Method:
This can be served with rotis/phulkas or as an accompaniment with rice.
I was introduced to the new concept of Pumpkin Idli only after my wedding. My mother-in-law had prepared it early in the morning for breakfast and I had it with some ghee. Suffice to say that the taste was totally out of this world and …
