These Idli moulds are made out of thick leaves called ‘Kedige’ in Kannada. The Tamil name is ‘Thazambu’ leaf and it is called ‘Screwpine’ in English. The leaves gives the beautiful aroma to the idlis. When we use these moulds to make the idli, it is called Kadubu in Kannada and Moodo in Konkani. Ingredients for the […]
Kadubu (Idlis) and Hinga (Asafotida) chutney! Read More »
This is a slight variation on the stuffed parathas that may be a little tedious for some (like me) This version is much more hassle-free and may I add,tastier! Ingredients: Wheat flour(About 4 cups) 3 medium-sized boiled potatoes 1 medium sized onion(finely chopped) Pinch of asafoetida(hing) Half a
A quick rice dish that can make an ordinary dinner special. Wash a cup and a half of basmati rice and drain. Add some tumeric powder and about two heaped tablespoons of Bedekar or K-pra Goda masala (can be bought from the Indian store). Cut out roundels or one inch long pieces of about 100
Masala Bhat (Spicy Rice) Read More »
