Karnataka Style Meal

oday being the last day for the entry in SWC: Karnataka Event and yes I have manage to post this entry. I break my head so much to what to send for the event as I didn't knew much of karnataka food type but now thanks to the event I know few things :)..I wanted to make so many things but couldn't manage to do it(we always have this kind of excuse rite :P).

So today I thought let's do it. I search few recipes here and there and in the end settled with two blogs and picked recipes from there :)..since I wanted to make few things & after much of brainstorming I settled for full karnataka style meal for lunch. But the slight problem was my little index finger, I have hurt my finger on Thursday, and it became too difficult for me to do anything.

The big problem was washing dal, rice and making tamarind paste but somehow I manage to do it and now my finger is so swollen :-( but in the end of day its worth all the effect ;)

So Lets start the meal with starter or salad Carrot Kosambari from VP's Blog. Usually I do not add channa dal in this carrot salad but I wanted to make it traditional Karnataka style so just followed everything as it is there.

Next comes side dish in the form of banana fry. Here is recipe:


Raw Banana - 2
Cumin seeds - 1/2 tps
Red chilli powder - 1tps
Turmeric powder - 1/2 tps
Coriander powder - 1tps
Salt - to taste
Oil - 3-4 tbs

1. Skin the raw banana and cut in medium size circles.
2. In a pan heat oil add cumin seeds and let it splutters.
3. Add banana and fry for 3-4mins.
4. Add all the rest of ingredients, mix and cook for another 4-5mins or until banana is done.
5. Tasty banana fry is ready to eat.

Next up is Mix Vegetable Huli. I followed everything as it is in this recipe too and it was just yummy; but only thing was I didn't had any rasam powder with me so made rasam powder or as they called it Saarina Pudi too :)
A bit different from normal sambar but it came as welcome surprise to everyone at home and everyone like it too. If anyone want to try this recipe and then go ahead I have thumbs up for this :)

Next is a must rasam in South Indian meal, I have picked  and made Garlic Rasam. It was very tasty. I followed the same recipe here too & this recipes gets double thumbs up from my sis ;)

So meal without any sweet? Now how can that be I have made Kesaribath, simple and delicious recipe is this one.

Here is the full karnataka style meal which was very very yummy and delicious. I'm so glad that I have tried Karnataka style meal :)

Also sending the Mix Veggies Karwar Style for the event too.


Beetroot Poriyal | Beetroot Thoran | Beetroot Stirfry Recipe

Beetroot Poriyal or Beetroot Thoran is one of most easy beetroot recipe, it's a simple stir fry with minimal ingredients which can be done in a jiffy, other than the beetroot grating part it's very easy to prepare. We love beetroot so much that there's always beetroot stocked up in my pantry and most of the time I make this beetroot stir fry or simply the beetroot dal, the most easy way to include beets in our diet.

Tomato & Peas Upma

Before going over to upma, the word upma always reminds me of one particular dialogue in one Tamil movie. I have forgotten the name of the movie but it's a Balachander movie with Mammootty, Gauri, Madhu & Sripriya. In that movie Mammootty will be a hotel chain owner and he goes to one function to give a speech and he open the line with saying ..he is like Upma ie in hotel whenever everything else gets over then they make upma as last resort to satisfy the customer so he is also like upma since no one else was available to give a speech the organizer called him !

Hmm I guess am boring you guys..but it's kinda funny and quite interesting dialogue to think about ! So here am back to the recipe.


Rava/Semolina - 1 cup
Onion - 1 medium chopped
Greenchilli - 3-4 chopped
Tomato - 1 big chopped (optional)
Peas - 3 tablespoon (optional)
Cashews - few
Mustard Seeds - 1/2 tbps
Curry leaves - few
Coriander leaves - few (optional)
Oil - 3-4 tablespoon
Water - 2 1/2 cup


1. In a pan dry roast semolina for 3-4 mins or until it turns light brown and keep aside.
2. In the same pan heat oil add mustard seeds allow it to splutter, add curry leaves, choped green chillies, chopped onion and fry until onions turn light brown.
3. Add the cashews & mix and now add chopped tomato and let it cook until tomato gets cooked
4. Add peas and mix everything again. (Since I used frozen peas, I added this later but if you are using fresh peas then either steam/boil the peas before or add the peas after step 2 to let it cook properly)
5. Add water and bring it to boil. Add salt and coriander leaves.
6. Slowly add semolina while stare from another hand
7. Cook for 1-2 mins more and upma is ready to eat.

I served the upma with mint chutney (click here for recipe) and sambar

Janmashtmi Special: Bread Dahiwada, Seviya, Puri with Channa Masala

uite a long title rite? Ya I know but what to do I had to include everything ;) It has been raining cats and dog here during last weekend and rain makes me very lazy ..I just feel like doing nothing but relax :p

Sunday was Janmashtmi, I hope everyone celebrated with much joy and funfare. It has been busy day for me too. Since it was only me and Kedar for lunch and he loves Chawal Ka gatta so I made that for him (for recipe click here) , I just topped up the gatta with some cheese for him...and he enjoyed it even more. Later in the evening I made Bread Dahi Wada from Priyanka's blog, she has submit bread dahiwada for the Rakhi event and I thought of giving it a try and I must say it was gud. Very different, quick and tasty...none figured out it's bread dahi wada until I told them! So if anyone wants to try then go ahead :)

The only thing was; I was not sure how the bread dough will be but in the end I came up with something. So if you are going to try this please add the curd only in small portions or you'll end up adding more breads like me ;)

I did little changes to the recipe like for the stuffing I used raisins, cashews and a pinch of cardamom powder. I also stir fry the wada instead of deep frying.

The wada looked like this:

And also I soak the wadas in curd for more than 2-3hr before severing.

Here is closer look

I have also used edges of the bread (as it not used in wada). After frying the wada, I used the same pan, added 1tps of grated garlic and saute it. Added the bread edges, 1tps redchilli powder, 1/2tps turmeric powder, salt to taste and fry it in low sim for 10mins. Severed with Mitthi chutney and tea as evening snack.

For Seviyan or Semiya Payasam check recipe here

Dinner was black chaana sabji, puri and seviya. I'll post the channa masala sabji later till then have a look at the pic ;)

Everything goes to Festive Food event hosted by myself and Purva.

Festive Food: Rakhi~Thread of Love Roundup

When we announce the Festive Food event, myself and Purva were very skeptical about it as we both are quite new to blogsphere but thanks to all the lovely people out there with whom support our first festive food event: Rakhi has been successful. Yes, I'll call it successful cause we were not expecting much but receive so much of love from all our fellow bloggers, we have received 33 entries from 20 participates. Thanks to everyone for taking part in Festive Food: Rakhi - Thread of Love Event.

It's been a wonderful experience of hosting an event which enlighted us with so many different ways of celebration & that was the whole theme behind the event; to know each others culture, tradition and food :)..how can we forget food here !

So Friends, here we have some lovely Rakhi, Memories and dishes. Each and every post going to take you to the wonder land so be ready for the ride.

We have separated all the entries into Food, Rakhi and Memory (writeup) category.

First comes Rakhi

As expect it was dear Priyanka's post as first entry for event, I had this feeling and it was correct. She made some lovely Rakhi with Kalash and Swastik designs and very emotional writeup about her dear brother.

Sukanya have made some very simple and beautiful Rakhi. First I thought she brought it from outside (before she posted the procedure of making it) but after reading it up I was like WOW! So simple and yet so cute.

Look at the Rakhi's made by EC and you will be amazed and confuse! Confuse to say which one is the best. She has made some simple lace rakhi, cutie cartoon one's and some beautiful beads one's which can be use as bracelets too.

Here comes Anisheetu entry for the event. Have a look and tell me if you can say they are made from foam sheets. Adorable rakhi's and wishes to her brother.

Purva made these beautiful cards & rakhi with a sweet touch for her brother. Check out her blog to find out about the sweet touch. :-)

Sireesha made these cute Rakhi as she wants to give the personal touch. Check her blog to find how did she made them.

If you need some more information about Rakhi festival then check Jaishree's blog.
She has also prepared simple & elegant Rakhi and Greeting Card for her brother.

Ramya cooks and Ramya makes some creative stuff too :-)...beautiful Rakhi made by her for her brother.

Memories ....to cherish always

Priyanka have this lovely memory about the way of Rakhi celebration in her Mayaka, and some very cute Heena Art.

Dear Purva wrote some wonderful info about Rakhi and also how Rakhi celebrated in her house.

Festive Food

Dilpasand anyone? Check out Priyanka's blog, we got some lovely heart shape capsicum and paneer dish and who can say no to paneer ?...not me of course. I'm a out and out paneer fan and this one is very tempting.

Sukanya has sent Cabbage Poriyal, always prepared by her Amma for most of the festive food. So our gal following the family tradition and prepared poriyal too :)

You don't have a brother so don't celebrate Rakhi or couldn't participate in this event? Then learn something from this bong gal Sudeshna. Check her blog for her way of Rakhi celebration and she prepared someone's favorite dish Hilsa with Steam.

Shreya has made essential part of festive food in Kerala: Avial. Try this very colourful avial with a twist of Bitter Gourd & Snake Gourd.

Tripti prepared traditional Mathura's festive food for Rakhi - Aloo Kachori with Aloo Sabji from her dear friend's recipe.

from Ruchi made unique Pears Cherry Laddoos, looking so colorful and yummy and easy to make.

made delicious looking Mal Pua for her dear brother and wishes for his well being.

made Gulab jamun, yes the real sweet for any festive and she used no khoya or mawa check her creation to find out how did she made these tasty looking jamuns.

prepared simple, healthy and colourful Chole Mur Mure Sev Chat & Gud Appam for her brother. Want to know what's Gud Appam...then check Shreya's work.

Purva made yummy traditional Gujarati dessert for all the festives - Sukhadi

One more sweet dish from Bhawna, whom made traditional U.P's Rakhi dish: Mithe Jave for her brother and shared few good tips with us too.

So you had a busy weekend and was not able to make anything for the event? Then have a look at Priyanka's blog for how to do multitasking :)..with so many things happening in the weekend our gal she manage to prepare yummy looking Malai Wale Ladoo, Sweet Rice with Strawberries & Bread Dahiwada

Festive food and no carrot halwa, how can that be? Kitchen Flavors from Yummy Food send over yummy Gajar ka Halwa entry for event.

This year Rakhi being special for Karuna she made Dal Makhani & Mutter Paneer for her dear brother. So you think what's so special about this year's rakhi? Check her blog.

Here comes authentic Narali Bhaat from Anisheetu's kitchen.

Rakhi's regular meal is Chole in Priyanka's house, so she following the same tradition and send us over some chole too but this time make it instant! Have a look at her recipe to find how to make instant chole.

Dear LG made tasty and healthy Hesarubele Payasa (Moongdal Payasam) from her mother-in-law's recipe and also written some handy tips.

made Poli for the first time and did turn up very good I guess, cause its looks yummy and perfect.

Did you guys notice so far no seviyan (semiya) entry? It's so true rite everyone of us make seviyan one or other time during any special occasion or festival. Well, then we do have Dudh is Seviyan this time too and this has been generously sent by Nidhi.

Here comes Madhavi's entries for the event, in spite of not being well our courageous gal sent her family favorite recipes for the event. Thanks dear and get well soon.

First comes her brother favorite Macaroni Masala which she made for his birthday, how sweet :-)

Next our Queen Victoria sent us American Paplu, wondering what's that? Check our dear gal recipe then and this post is Tribute to her Pa, lovely writeup..check urself.

Next comes Dhekra, it's a south Gujarat special and Madhavi is more than happy to share with us the wonderful recipe.

And here comes the traditional Gujarati Dal Dhokli. The yummy, delicious, simple Dal Dhokli; whomever never eaten dal dhokli do try this and you'll fall in love with this wonderful dish. I love dal dhokli too, but we make it very plan way than Madhavi' s version.

Coming over to me..I have prepared Radga/Papdi Chat with Chocolate Milkshake for Rakhi. I know you guys want to ask chat for Rakhi ?? But yes, chat for Rakhi :-)...

Thanks again to everyone for sending these wonderful entries, if I have missed out any entry please let me know I'll makes the amendments.

Prawn Masala

irst non-vegetarian dish in my blog :-). Prawn Masala made by my sister and BIL together, photo taken by them, I'm just blogging the recipe :)

They both make some wonderful prawn masala, it just taste yummy. I'll not hold you all anymore, over to prawn masala now:


To Marinate
Prawn - 1kg
Ginger-garlic paste - 1 tbsp
Red chilli powder - 2 tsp
Turmeric - 1/2 tsp
Lemon juice - 2 tbsp
Salt - 1 tsp

For Curry
Oil - 6-7 tbsp
Onion - 5 large chopped
Tomato - 3 large chopped
Ginger-garlic paste - 1 tbsp
Red chilli powder - 2 tsp
Turmeric - 1/2 tps
Coriander powder - 2 tsp
Cinnamon Powder - 1/2 tsp
Cloves Powder - 1/2 tsp
Garam Masala - 1 tsp
Curry leaves - few
Salt - to taste
Water - 1 cup
Coriander chopped -  5 tbsp to garnish


1. Clean prawns remove the shell and marinate with all the ingredients listed under 'To Marinate' and keep aside for 1/2 hour to 1 hour or more if you have time.

2. Heat oil in a pan, add chopped onion and saute it until light pink.  Add curry leaves, ginger-garlic paste and fry until golden brown.

3. Add all the powder masalas, tomato cook till tomato gets mashed and oil start leaving the edges in slow flame with stirring in intervals.

4. Add the marinated prawns, mix well and cook for 5-7  mins with lid on on medium to slow flame.

5. Add the water, salt to taste  mix everything and cook with lid on until gravy becomes very thick and oil comes on top.

6. Serve with paratha/rice or pulav.

Try hot or warm with steamed rice


  • For more spicy version add another 1 tsp of red chili powder while cooking curry.
  • For tangy version add 1 cup beaten curd once gravy becomes thick and simmer for 5 mins in slow flame.
  • You can also soak 1 tbsp tamarind in 1/4 cup water and extract thick pulp and add to curry once it starts to become thick and simmer for 5-8 mins in slow flame.