It seems only Indian food enthusiasts and those allergic to eggs are interested in eggless cake recipes and other dishes without eggs. I was searching for some more recipes to add to the eggless cakes collection and was pleasantly surprised to find Manjula aunty showing the world how to make delicious eggless pineapple cake so easily. Her videos are popular on this blog and this one will surely help people try out making cakes without those eggs Vegetarians rejoice!
Please note: This video is from Youtube.com and I’m not the person featured in the video. I’ve just added the video here to spread the word about Indian cooking. The length of the video is about six and a half minutes; depending on your internet connection, the loading time might vary.
Bhuvana from the US sent in this easy recipe for making mango icecream. It is still holidays all over India with schools ad colleges set to reopen in the June. This might just be the right time for budding cooks to experiment with dishes.
Bhagi Atma from Bangalore submitted this recipe for Mysore Set Dosa. Unique to Karnataka, ‘Set Dosa’ is called so because it is usually served in a set of 3 dosas. You can find them in most restaurants and ‘darshinis’ around Karnataka.
After a short vacation to Hyderabad, I’m starting to love the city’s culture and delicious food. Still in a holiday mood, what better way to hunt and share a food video recipe from Andhra Pradesh? Though this one’s not as popular as Biryani.
I have never liked Bittergourd much. The only time when I like having anything of bittergourd is when it is made into a Pitla / Kootu (a thick gravy like Sambar). Anyway, this video looked more tempting for me to try more of Karakaya (Bittergourd in Telugu) / Karela (in Hindi) / Pavakkai(in Tamil) or Hagalkai (in Kannada).
This one comes from Gayathri Vantillu through Youtube.com. Known as Kakarakaya Koora (Bittergourd fry) in Telugu, this andhra dish might just be good for a pleasant evening snack when the mood is just right.
Mangalore (in Karnataka) has a unique food culture – You’ll find a mix of Konkani cooking plus some Kerala influence with some Goan flavors mixed with traditional Karnataka cooking. Most, if not all dishes, substitute coconut oil (for regular cooking oil) which gives it a different yet delectable taste.
So recently when Cucumber Ghassi was prepared at home, I didn’t know it was from Mangalore. Apparently Ghassi is a regular curry dish in Konkani cuisine (Konkanis are an ethnic group found in Mangalore, Goa and a few parts of Kerala). I don’t however why they call it Ghassi.
You can eat Cucumber (’Mangalooru Sauthekaayi’ in Kannada) Ghassi with Rice or with Chapattis. It is less spicier than regular curries and is a little thicker than Sambar. I had a yummy time devouring it! Here’s my mother’s recipe: Continue reading →
Updated with new recipe: Deepa from Vellore, India sent us this easy to make Bread masala. Verdict – Tried and tested (tasted)…..goes deliciously well with Rotis or eaten by itself.
Bread Masala
What you need:
Sweetless Bread – 1 Loaf (You can also use sandwich bread or brown bread)
Turmeric powder – 1 tablespoon
Red Chilli powder – 1 tablespoon (or as needed)
Salt – (as needed)
Onions – 5
Coriander leaves – (4 tbsp) finely chopped
Tomatoes – 2 (medium sized)Oil – 4 tablespoons
Green chillies – 2
How to make:
Cut the bread into small pieces.Heat oil in the pan.
Fry chopped onions in the pan until it is transparent.
Add green chillies.
Add turmeric powder and chopeed tomatoes.
Fry until it forms as a gravy.
Add salt and chilli powder.
Add a little watter and Add the bread pieces to the gravy.
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Vegetarians rejoice!
