Sagu (Without Onion)
Sagu is a traditional Kannadiga vegetable dish that is usually served with pooris or chapathis. This recipe is from the Late Mrs. Balamba Sastry, Geetha’s mother.
Puliyogarae (Tamarind Rice)
Puliyogare, also known as tamarind rice, is a flavorful South Indian dish made with rice, tamarind paste, and a blend of spices. It has spicy, tangy flavors that are a favorite in festive lunch menus. …
Mavinkai Chitranna (Mango Rice)
This popular rice dish is a festival favorite in Bangalore. It features bright, tangy notes from grated raw mango, lightly roasted peanuts, and a flavorful spice mix with fresh grated coconut and red chilies. Serve …
Bisi Bele Bath (Quick Method)
Bisi Bele Bath is a traditional Kannadiga one-pot meal that combines rice, lentils, and a variety of vegetables, all cooked together with a unique spice mix made from dried red chilies, coriander seeds, cumin, fenugreek, …
Huggi
This is a rice dish that is traditionally prepared during Pongal or Sankranthi. It is similar to Pongal, but with a slight difference in preparation and taste.
Green Pulao
This flavorful rice dish is made with a masala paste containing onions, garlic, fresh mint, cilantro, and aromatic spices giving it a beautiful green color. It pairs perfectly with a refreshing cucumber raita, a simple …
Salad of Goodies
I like to make this salad as a snack after school. I know all of these ingredients are always in the pantry even if we run out of cookies and pop-tarts. [ingredients title=”Ingredients”] Raisins : …
Kodubale (Quick method)
This is a faster approach to making this traditional savory Kannadiga snack. Made from a dough of wheat flour, rice flour, dry coconut, and a combination of spices, including red chilies, and asafoetida, this version …
Rava Dosa
Rava Dosa is another type of popular dosa and can be made with very little preparation. It is best with Green coconut chutney, White coconut chutney, or chutney powder.
Kala Jamun
Kala Jamun is a dark brown version of Gulab Jamun. It is made with a mixture of paneer and khoa and then deep fried and soaked in sugar syrup.