Few days back Pai asked me about the famous ‘Kashaya pitto’. Since I was not having the recipe, it took me some time to find it out. As always, I got it from Aayi. ‘Kashaya’ is a beverage which replaces ‘tea’ or ‘coffee’ in many of North kanara homes. People prefer it because this is …
Ingredients: Kokum syrup (salted) 2 tbl spns Coconut milk 2 cups Oil Green chillies 3 Mustard seeds 1/2 tea spn Asafoetida (Hingu) a pinch Method: Mix kokum syrup with coconut milk, salt, green chillies. Heat oil. Add Asafoetida and mustard seeds. When they start spluttering, add this to Kokum kadi. Serve chilled. If fresh kokum …
This is one of the popular drinks during summer at my native. During these hot months, fresh kokum is available in large quantities. So this kadi is prepared in every household. This is prepared even in big functions. The basic kadi is made from kokum, green chilies, asafoetida(optional), salt and jaggery. But the seasoning varies. …
Spicy buttermilk is served after a heavy meal in most of the restaurants in India. Every restaurant has different way of making it. I tried and tried to get the taste which I liked. Finally I zeroed it on this recipe which we always liked. Ingredients: 2 cups buttermilk 1″ piece ginger 2-3 green chillies …
I have garnished this dish with some coriander leaves in above picture, but in the original dish, coriander is not used. Ingredients: Buttermilk 3 cups Garlic cloves 4-5 Green chillies 2-3 Turmeric Salt Oil Method: Heat oil and fry garlic cloves. Add green chillies, one cup of water and turmeric. Boil for 5 min. Remove …
