Got some leftover Idlis from yesterday or from today morning’s breakfast or for a snack? Then why not make a tasty dish out of it? It’s called Idimas. Though I’m not certain where this name comes from, my granny used to call by this name; mostly I think it is popularly known in Tamil Nadu or other South Indian states. It also goes by the name of Idli Uppuma (Tamil ) or Idli Uppittu (in Kannada).
You can either use left over Idlis or even make fresh Idlis for this purpose. There is a recipe for making Idli at our main site.
It’s been sometime since I last posted Mango Milkshake. I had gone on a short vacation and was surprised to see that mangoes were still being sold in the market.
Though I have a few more mango recipes to share, this time I found a video on how to cut a mango for eating or preparing dishes. Generally I have seen many people in India eat mangoes as is (that is without cutting it).
I found it too messy and prefer to cut it into many pieces. One other advantage is that you get to see the beautiful color of the mango cut into various slices and since there will be many slices and dices of the mango you get to eat more.
In this video, the chef from Mango.org, shows you how to cut mangoes the right way. He uses three mangoes as examples - each with a different variety of cutting.
Enjoy more mango slicing and dicing with this helpful video. It follows below.
Only a few days of mango left :(, before the rains start. But you no worry, because we can make mango milkshake even if you have very less mangoes at hand.
Previously I had posted how to make mango Shrikarni . Mango Milkshake is just an extension of mango shrikarni with a little bit more milk. My mom wanted to combine both recipes and call it a 2-in-1 mango shrikarni and milkshake.However I was greedy and asked her to prepare both of them separately.
Though any mango can be used, it is preferable that a sweet variety is used. Here we have used Malgova mangoes (which are cheaper and you get more pulp).
Mango Milkshake with some chocolates and a large Malgova Mango
One fruit that is most popular in the Indian summer - is the king of Indian fruits, the mango. Unfortunately, this time around, the rains have not been regular and it has destroyed the mango crop. Therefore the supply of mangoes has been very less.
Shrikarni is one of my favorite mango dishes; my mother usually prepares this as a side-dish for Chapattis. Mango is one of my favorites and I get Shrikarni till the end of mango season.
The advantage with Shrikarni is that even if the mangoes are over-ripe or just-ripe, you can easily get the pulp put of it. North Karnataka is famous for its Shrikarni and they have this as a side-dish for Rotis.
If you’re searching for a simple, quick and easy side-dish for your Chapathi and Rotis, make this recipe. This can also be served chilled as a juice if you don’t want it as a side-dish.
What is the best way to cool off this summer heat? Some humor and lots of fruit juices. I haven’t generally liked mixing fruits and vegetables and making them into a juice, but I had tasted carrot juice before, so I thought why not find a video about it?
Latest Update: I have added a text recipe of this video. Check below the video
In this video, the chef (courtesy: www.videojug.com) shows how you can combine Apples, Beet roots and Carrots to make this refreshing drink for summer. How To Make An ABC Juice
This one has to be one of the quickest and easiest indian sweet recipes (considering how difficult they are to make).
Like most of the time in my house, whenever a new recipe is tried out, I’m usually the first person to experiment the taste. Later depending on whether I have survived the taste experiment ;-), the dish is then given to others.
This one was prepared in the evening after a local Kannada Channel (Suvarna TV) broadcast it. They called it Banana Peda, but I chose to name it Banana Peda-Burfi as the texture is between a soft peda and a hard Burfi.
The sweet sticks in your mouth and as it cools, it becomes harder. So it is advisable that it is eaten as soon as it is made.
This dessert goes well as an evening snack along with some Goli Baje and some tea. I’m sure everyone in your family will enjoy this.
Goli Baje, Koli Baje, Mangalore Bajji or Maida Bajji. It is know by different names but the dish here is the same.
This Bajji (actually is a close relative of Bonda) comes from the South Karnataka town of Mangalore. It used to be my favorite when I was in Mangalore and my dad was an expert in making it. We would eat this as evening snack along with hot tea.
When I was a kid, I used to mistake this popular South Canara for something made out Chicken (Koli in Kannada) and avoided it when someone offered it. Later when I got a taste of it, these bondas disappeared from my plate in a snap!
It tastes like a Bonda but it is more soft and more elastic. The maida and curd gives it the unique taste and texture.
If you haven’t tried Goli Baje before, now is your chance to taste these snacks from Karnataka. Here is my mother’s 4 step recipe process.
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and asked her to prepare both of them separately.
