Friday, April 20, 2018

Avocado Parata / Flatbread



Avocado (also known as Alligator pear) , is botanically a large berry consisting of one large seed. This is one fruit , we eat a lot in our house. Usually, I prepare "Guacamole" which we eat with chips or as a spread with toasted bread. But on other occasions, I prepare a tasty flatbread with avocado. Due to the buttery texture of the avocado, these flatbreads/paratas turn out very soft and you can roll it very thin too. Serve it with a curry of choice or yogurt and you have a delicious meal:)




Wednesday, April 18, 2018

Dal Makhani Rice (Instant pot method)





Today, I present to you a simple and delicious rice dish using left over Dal Makhani. Last weekend, I had guests  for whom I had prepared Dal Makhani. There was quite a lot left over. We ate the Dal makhani the next day for lunch too. There was still a cup left over. So, instead of eating it again for dinner, I decided to create a little twist and voila , Dal Makhani rice was born:)




Monday, April 16, 2018

Grean beans and Peas Palya / Sabzi / Stir-fry


Sabzi or stir fry prepared in Karnataka is called "Palya". Today , I present to you a palya based on the Udupi cuisine. Green beans and green peas are cooked and then flavored with an aromatic coconut, cashew nut and spice blend.



Tuesday, April 10, 2018

Cake Rusk




Cake rusk is a delicious tea time snack. We always have rusk with tea for quite some time now. We used to buy them from Indian stores but then I wondered, why not try making it at home. I had already tried making Biscotti at home, so figured making cake rusk will not be that difficult. So after a few trials, I achieved what I was aiming for. Yummy , delicious cake rusk prepared fresh out of my oven :)



Wednesday, April 4, 2018

Roasted Eggplant Raita / Badanekayi mosaru gojju



Today , I will share with you a recipe that can be served  in two ways. First, as a "Roasted Eggplant Raita" which can be served as a side with spicy rice dishes. The same recipe can be modified a little to be served as "Gojju". Gojju is a dish that primarily belongs to the cuisine of Karnataka. Badanekayi or Eggplant gojju can be eaten with plain rice with some coconut oil drizzled on the top:) The only difference between the raita and gojju is that we will use more yogurt for raita (for a more liquidy consistency). Also when it comes to "gojju" , we will use sour yogurt to add the necessary tang. You can see the pics of the gojju at the end of the post.