How To Make Cabbage & Kabuli Chana Palya 

 You Will Need:

• 1 small head of cabbage - Shredded
• 1/4 cup Kabuli Chana - Soaked for at least 5 hours 
• 1/4 cup grated coconut - fresh/frozen
• Salt as per taste 

HOW TO PRESSURE COOK CABBAGE

PRESSURE COOK SOAKED CHANA 

MAKE PALYA

 Serves 3-4 

You Will Need:

• 1 Cup Basmati Rice
• 1 Small Onion - Sliced
• A small Piece of Ginger - Grated 
• 2-3 Cloves of Garlic, finely chopped - Optional 
• 150  Grams Babycorn - cut into Batons 
• 1/2 Cup Green Peas - Fresh/Frozen 
• Half a Tin of Coconut Milk 
• 1 Cup Water 
• 2 tablespoon Cooking Oil 
• Salt 

Pulao or Palav has been one of my favourite things since childhood .. And this version is made very frequently in our household .. 

I thought the recipe was too basic to be shared here on the blog, but wanted to tell you guys that  MTR Pulao Masala tastes amazing .. I highly recommend trying it, if you haven't used it before 

You Will Need:

• 1 Cup Basmati Rice 
• 1 medium sized Onion - sliced lengthwise
• 1 Medium sized Tomato
• 1 small sized Potato 
• A handful of Green Beans 
• 1/4 Cup Green Peas 
• 1 Small Carrot 
• Salt as per Taste 
• 2 tablespoon Ghee or Cooking Oil 

An Easy recipe that I'd been meaning to share for a long time .. The difference between Sasive or Mosaru Sasive & Mosaru Bajji is the addition of Mustard Seeds while grinding the Coconut Paste 

The Addition of Mustard seeds while grinding gives it a subtly Pungent & wonderful flavor 

You Will Need:

• 1 Bunch Amaranth Greens | Dantina Soppu 
• 2-3 Cups of Yogurt
• Salt as per Taste 

Kosambari has always been a part of Every South Indian Festive Menu .. It is also offered as a Naivedya on Rama Navami along with Panaka & Buttermilk.

One of the easiest Kosambari recipes is this One using Moong Dal & Grated Carrots, These days there are a lot of new Kosambari recipes using Sprouts, Sweet Corn, Pomegranate arils but somehow the Carrot-Moong Dal & Cucumber-Chana Dal Kosambari have remained a classic 

Putting together a Kosambari takes all of 5 minutes. All you need to do is to remember to soak the dal at least an hour prior to assembling the Kosambari 

Knol Khol | Kohlrabi | ನವಿಲು ಕೋಸು | Ganth Gobi is quite an underrated vegetable in my opinion. It tastes great in Sambar | Huli ..  We add it to Saagu & Bisi Bele Bath as well. 

I made a quick  Raita | Mosaru Bajji using Knol Khol that goes really well as a side with Anna - Saaru & can be paired with Palav as well, especially with you want to give the regular Onion-Tomato Raita a break 

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NAVILKOS MOSARU BAJJI | KNOL KHOL RAITA | ನವಿಲು ಕೋಸು ಮೊಸರು ಬಜ್ಜಿ

Yield: 4

Author: Deepthi Shankar

Prep time: 2 MinCook time: 5 MinTotal time: 7 Min

Ingredients

• 1 large or 2 medium sized Knol Khol/Kohlrabi - Peeled & Grated
• 2 Cups Yogurt
• 1/4 Cup Grated Coconut
• 2 Green Chilies
• 1 teaspoon Ghee
• Salt As per taste
• To Temper:
• 1 teaspoon Ghee
• 1/4 teaspoon Mustard Seeds
• 2 Broken Dry Red Chilies
• 5 Curry Leaves

Instructions

1. Heat a teaspoon of Ghee in a pan, Add 2 slit Green Chilies & once blistered, fish them out.
2. In the same pan, add grated Kohlrabi & sauté for a couple of minutes until slightly cooked & is no longer raw. Decant into a bowl
3. In a mixie jar/blender, grind together Grated Coconut, Green Chilies, Some Salt & a dash of water into a smooth Paste
4. Mix this into the cooked Kohlrabi, Add Yogurt, Add some salt if needed & mix well
5. Heat Ghee & temper with mustard seeds, Dry Red Chilies & Curry Leaves. Pour the tempering over the Raita& mix
6. Serve as a side dish along with Rice & Saaru or even Pulao

Did you make this recipe?

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Khara Kadubu is a traditional steamed sweet dumpling & in Karnataka, these are made on the day of Naga Panchami. These Kadubus are made out of Rice Flour wrappers & filled with a mixed Lentil filling. 

Though a bit time consuming to make, these are delicious & we eagerly wait for Naga Panchami to make them 

The Other 2 most commonly made dishes on Naga Panchami are Sihi Kadubu & Uddina Kadubu & you can find them on the blog here & here 

They are a bit tricky to make especially for a beginner, but if you get the consistency of the dough right, then the rest is a breeze. 

I have added 2 tablespoons of Maida so that the delicate wrapper doesn't tear. But, traditionally, Maida is not added 

The recipe can be divined into 4 parts 

• Making the Filling
• Making the Dough for the Wrapper
• Making the Kadubus
• Steaming 

I have also added a video so that Its easier for you to follow the steps

 

How To Make Rice Flour Wrapper