This Karnataka style Roasted Pumpkin sambar is slightly sweet, creamy and absolutely delicious. Serve with steamed rice and a veggie side for a comforting meal. For the second day of this week’s BM under ‘regional side dishes’ theme, I made this delicious Pumpkin sambar, Karnataka style. Pumpkin can be substituted with butternut squash or kabocha…
Recipe for homemade South Indian spice powder to make delicious Rasam.
Hearty and comforting lentil soup made with homemade spice powder.
Tangy, spicy and lip smacking curry made with peppers, onions and ground coconut spice paste. Delicious to serve with rice or roti.
A quick and easy dish from Karnataka that is homey and comforting.
A quick and easy dessert made with flattened rice or poha and jaggery.
Chitranna made with potatoes, lots of peanuts and lemon juice.
Sweet & savory banana buns from Mangalore (in Karnataka). But these are not the typical yeast based banana buns or rolls, instead they are deep fried pooris made with a banana base dough. These buns are typically served for breakfast with a spicy chutney, curry or tomato ketchup.
This is the final dish I made for Sankranthi. The actual festival was very low key, but we are heading to our cousin’s place this weekend for some belated celebrations. My cousin puts up a beautiful golu and she also celebrates ‘bhogi pallu’ for the kids. As I was thinking of what to bring, I found this interesting halwa with coconut and banana in ‘Vegetarian Cookbook of India’ cookbook by Mridula Baljekar. I had bananas that needed to be used up before leaving for the weekend, so this was a perfect recipe to make good use of them. Also the…
Blogging Marathon# 40: Week 3/ Day 2 Theme: Unused BM# 39 posts Dish: Gojju Avalakki I was very confident that I had this week covered and wasn’t even worried about it until a few days ago. I thought I had lot of posts in the drafts but I didn’t realize that I used most of them up for CCChallenge (this and this in particular). So I looked through the papers where I jotted down my list of states and dishes to make for BM# 39.