Bisebelebath, popular karnataka recipe

bisebelebath Bisebelebath, popular karnataka recipe bisebelebath3 672x372
It’s that time of the year, when the weather is wonderful and our heart calls out to enjoy. It’s the season of fun and frolic. Time to celebrate with colours, yes it’s Holi.  To mark this ocassion I present  to  all of you, a dish very close to my heart, Bisebelebath, a popular recipe from Karnataka. It is a one pot meal which can be relished on many occasions. A rice savoury with lentils and vegetables makes a good meal with some papads. (more…)

Kempu Chitranna rice dish from south kanara

Kempu chitranna kempu chitranna Kempu Chitranna rice dish from south kanara red rice10 672x372

Today, marks the beginning of 2017, another new year. Wishing all my readers a very happy and prosperous new year. May this year  be an awesome one for all of us. On this ocassion presenting a rice dish from South Kanara. This is another variety of rice dish which eases my cooking.  It is  full of flavours and easy to make. This is   “Kempu Chitranna” which means Red Rice. (more…)

Groundnut chutney

Groundnut chutney is a very tasty accompaniment that can be served with idli or dosa. It was during last winter that I first made it, and since then , it has become a routine.

Usually, roasted groundnuts are grinded with  green chillies  and salt along with a little tamarind pulp. But, I have made a slight variation here. The consistency was dense, adding a little coconut was appropriate and a dash of ginger gave more taste to it..


  • Roasted groundnuts 1/2 cup
  • coconut 1tsp
  • green chilly 2
  • curry leaves a few
  • ginger 1/2 inch
  • tamarind pulp 1tsp
  • salt to taste
  • water very little
  • oil 1/2tsp
groundnut chutney  Groundnut chutney DSC02373

groundnut chutney


Method :

Take oil in a kadai, roast the green chillies. curry leaves and ginger. Grind all ingredients together with a little water. Serve with idli or dosa. Seasoning may be added.

Masala Puri

Masala Puri are a deep fried spicy indian breads.It can be used as a breakfast dish , but if fried food is not your early  option, serve it for lunch or as an evening snack.  They are tasty and easy to make. It can be called as a modified version of the plain puri which needs kurma.You do not need much accompaniments here, coconut chutney and pickles are ideal to be served  with it. This is my second entry to the blog hop of the theme”Holi special” .My first entry can be read here.


Healthy Beetroot Stir fry

Beetroot is a wonderful vegetable .The vibrant  purple colour is very pleasing. I really love that colour. Dark coloured vegetables are all rich in nutrients and so is this one. It is rich in calcium, iron, Viamin A and C and packed with anti oxidants. (more…)

Spicy Pongal for Sankranti

This year,January 15 is Makar Sankranti , a very important festival in South India. It marks new beginnings. The previous day too, is celebrated by giving fresh grains and other cereals to elderly married ladies.It symbolises sharing and good will to others.Houses are decorated with colourful rangolis. Lunch is a welcome meal of bajra roti along with stuffed brinjal and moong . Pongal, a rice dish is also prepared on this day.  (more…)


Rasam is popular accompaniment with rice in South India. Our food seems to be incomplete without rice and  rasam. Called by various names as Saaru or Bele Saaru, it is prepared by different methods from region to region. (more…)

Tangy accompaniment “gojju”

For the rice lovers, gojju and chutney of various kinds make good accompaniments. This is popular in southern region and is made using ladies finger,cucumber ,pineapple  and even mango. Here ,is the one made of cucumber. (more…)