Nucchina Unde or Nuchinunde (Steamed Indian Lentil Dumplings) – Healthiest Snack!

A couple of days ago, I was craving some snack in the evening. It was raining and the weather was perfect to sip some coffee and have something yummy! So I put together this nucchina unde 😛 And I managed to take a video of it too! Now you guys don’t have any excuse to not try it out.

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Spinach curry with coconut gravy (Soppina Kayi Sasive Gojju)

Spinach is an absolutely versatile vegetable, right? You can puree it into a delicious soup or throw it into pasta or rice to get a ton of flavor or you can cook up a delicious curry or make some healthy salad! Every week, I pick up a box of spinach and have it handy around the kitchen. One of my absolute favorite ways to use spinach is in the form of a curry. This spinach curry with coconut and tamarind is a real easy dish to put together. These kind of easy recipes help me get through a busy week 🙂

Spinach Curry with Coconut Gravy

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Hara Bhara Kabab with Raw Banana (Plantains)

For as long as I remember, if some restaurant happened to have hara bhara kabab on their menu, I would never miss ordering them. Somehow the color, crunch and taste of these kababs is unbeatable! I have another variant of this Hara Bhara Kabab already on the blog – Check it out!

In this recipe, I have introduced plantains into the recipe. Plantains act like good binding agents and wonderfully complement the other veggies here. I totally skipped the deep frying part and opted to just cook these on a skillet with a little oil. Trust me – these are still as crunchy and tasty as the original kababs. Don’t take my word for it – give this recipe a try! 20 min and you will have this all ready at the dinner table 🙂

Video Recipe below:

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Karibevina Thambuli (Curry Leaf in a mildly spiced coconut-yogurt gravy)

I know what you might be thinking, curry leaf gravy – won’t that be bitter? Let’s just say that the combination of black pepper, cumin, coconut and yogurt along with the curry leaves, just balances out all the flavors. My favorite part of this recipe, is that there is less than 5 minutes of cooking involved!

karibevina-thambuli1

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Radish and Channa Kara Kuzhambu (Tangy gravy)

I realized I hadn’t put up any radish recipes on the blog – so I have a couple of recipes coming your way. The first one is a Kara Kuzhambu using radish and channa. Kuzhambu is a gravy dish from Tamil Nadu. There are a lot of varieties of Kuzhambu. I love Kara Kuzhambu in restaurants and wanted to give it a shot at home. The traditional Kara Kuzhambu is a tangy gravy with tamarind, tomatoes, and onions and doesn’t use a lot of veggies. But I knew I had to add in some veggies – so instead of the usual combinations like potato or brinjal, I tried something different to up the game 🙂 So here I am with this new recipe! If you  are a fan of the traditional kuzhambu and are wary of adding veggies in, think of this as just another side-dish! No matter what the name, the combination of radish and tamarind gives this curry a unique taste.

Kara_kozambu2

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Sweet Pumpkin in Coconut-Tamarind Gravy (Sihi Kumbalakayi Gojju)

I always try to include a variety of vegetables in my diet (and in my recipes on the blog too!). With creative use of spices, even the fussy eater can fall in love with vegetables 🙂 Gojju is a Kannada term used to describe any gravy based vegetable dish. Here I have combined sweet pumpkin with a tangy gravy. The spicy red chilies, the tangy tamarind, and the slightly sweet fresh coconut perfectly blend with the taste of pumpkin. this is indeed a lip-smacking curry.This sweet pumpkin gojju reminds me of temple food in Karnataka 🙂  With just 5 or 6 ingredients readily available in your house you can whip this up in under 20 minutes.

Sweet_Pumpkin_Gojju2

Did you know? Sweet pumpkin has a lot of nutrients – it is rich in Vitamin A and potassium. Pumpkin being rich in fiber will also keep you full longer! 

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