Mosaru bajji Ingredients • 1 cup cooked and mashed bread fruit (grilled eggplants/boiled potatoes can also be used.) • 1 ½ cup curds, • ½ cup water • Salt to taste. • 2 – 3 green chillies • 1” ginger grated • 2 tsp. cooking oil (I use coconut oil) • 2 tsp. mustard • … Continue reading
450 ml water 3tbs Nestle coconut powder 2tbs MTR puliogare powder. 1tbs. Cooking oil. For seasoning 2tbs rai seeds,1stsp. Urad dhal and 1 red chilli ,bay leaves. • Soak 3tbs of coconut powder in 450ml ofwarm water. • In wok heat 1tbsp. oil add the rai seeds,urad dal and red chillies with bay leaves. • … Continue reading
Traditional This is a special dish made as an offering when the mother goddess is worshipped. Known as Gudanna. This dish symbolizes the nurturing quality of the divine feminine as it is rich in nutrients. Ingredients 2 cups white rice—I prefer Ambemor or chandini. 8 cups water (water proportions could vary depending on the rice.) … Continue reading
The Soup of the Allium Cepa kind. https://itunes.apple.com/IN/app/id916154166?mt=8&pt=Website-iOS-Download&ct=NONE I grew up in a university town, where visiting faculty, external examiners were all invited to one meal to house as a convention. The spread then would formal. There were standard departmental dinners and stuff like that. When I got married my husband decided from shift from … Continue reading
When we were young, the first signs of habitat, or a new house being constructed would be the visible banana plantation. Almost like those worker sheds that pop up these days. Banana fruit in itself appears on the dining table in various forms from desert to main course. The leaf was used to eat from; … Continue reading
Learnt this from my sister Malathi Rao, who has modified what my grandmother did with leaves like colocasia, or methi. Ingredients: 1 cup finely chopped cabbage 1 cup dosa rice, 1/3 channa daal soaked (my grandmother preferred thuvar because it was lighter) ½ cup coconut scraping. 6-8 red chilli (can be altered to taste.) 1tsp … Continue reading
