Southekayi hasi gojju is a speciality from Karnataka. Southekayi in kannada means cucumber. Hasi translates to raw. Gojju means curry. So this term essentially means no-cook cucumber curry. We all...
Vangibath powder Vangibath powder is a spice powder. This spice powder has its roots in Kannada cuisine. Vangi translates to brinjal and bath translates to rice. When we make the...
As I was born and brought up in Karnataka, the affinity to Karnataka cuisine can be seen on my blog. I have grown up in the neighbourhood os Madhwa Brahmins...
Kosambari features in Karnataka thali most of the times. Having spent 22 yrs in Karnataka, the is a lot of Kannada influence in my cooking. Especially the madhwa cooking. I like to serve...
This week I will be blogging about regional recipes and my chosen region is Karnataka. Mangalore buns is a type of fried bun which is mildly sweetish and is paired...
A simple and a comforting dal from Karnataka. INGREDIENTS Toor dal 1/2 cup Garlic 2 cloves Red chilli powder 2tsp Jaggery 1/2 tsp To be roasted and ground Jeera 1tsp...
Hi For the week 1 of Blogging marathon, I have chosen the theme of “Course specific Regional dishes” and the region will be Karnataka..the place I was born. No matter...
Hi Having been born and brought up in Karnataka, the recipes from this state always find a way in our daily menu. One such is this gojju avalakki which is...