Magge or moggem is a special kind of cucumber. It is widely used in cooking at our place. In Bangalore, it is sold as Mangalore Southekayi (cucumber), this is called…
'Narnga' or 'kanchi kaayi' or 'heraLe kaayi' is a kind of bitter orange available in some(or all) parts of India. These are slightly bitter in taste, we have not seen…
This post was in our drafts for a while now. We sun dry many vegetables, which make nice crispy accompaniments with meals. One such vegetable is tindora or tendli. Once…
Whole green chilies are one of the constituents of many North Karnataka meals. It is usually served with Jolad rotti or sajjige rotti. Many times it is replaced with mirchi…
Papad (happolu in Konkani or happala in Kannada) is one of the constituents of Konkani as well as many other Indian meal. There are many types of papads. Banana papad…
This is the last among this year's sun dried items. I know summer is over and no one might be interested in making these in this weather, but still, if…
As I said in my earlier posts, I asked my aayi to make as many different types of sun dried items as possible. So every weekend we did some vadis/papads,…
Kando or piyyav are the Konkani names for onion and EeruLLi/NeeruLLi is the Kannada name for it. I didn't know much about this vadi before this comment from my dear…
This is one more kind of vadi/odi with mirsang(chilies), which is bit less popular than the classic kuvaLe(ash gourd) vadis. This is a must at my home and aayi makes…