Ragi Manni | A Sweet Memory of Grandma
Whole-ragi Manni with coconut, jaggery and cardamom, carrying memories of my paternal grandma and our Mahalaya Amavasya meal.
Gongura Palya | North Karnataka-Style Pundi Soppina Palya
Tangy gongura leaves with coarsely ground whole jowar, chana dal, peanuts and a green herb paste, served with hot Jolada Rotti.
Homemade Candied Orange and Lemon Peels for Christmas Cake
Homemade candied orange and lemon peels for Christmas fruit cake, with a gentle syrup simmer, drying steps and ideas for the leftover citrus syrup.
Soaking Fruits for Christmas Cake
Our Christmas cake preparation begins months before baking day with rum-soaked dried fruits, homemade candied peels and a favourite family ritual.
Gujje Ajadina | Raw Jackfruit Sukka
Mangalorean raw jackfruit sukka with a coarse coconut and roasted spice masala, mustard seeds, urad dal and curry leaves.
Thetla Pulimunchi | Colocasia Leaf Knots
Thetla Pulimunchi made with colocasia leaf knots and a browned-garlic tempering. A simple Mangalorean home preparation to enjoy with rice.
Dant da Kajipu | Colocasia and Amaranth Stalk Curry
Dant da Kajipu made with colocasia and amaranth stalks, fresh coconut masala and a golden garlic tempering. A Mangalorean home recipe served with rice.
Christmas Fruit Cake with Rum-Soaked Fruits
My Christmas fruit cake with rum-soaked fruits, dark caramel, walnuts and warm spices, with advance preparations for fruit soaking and candied peels.
Manoli Korant Upkari | Ivy Gourd with Tender Cashews
A family festival and wedding favourite with ivy gourd, tender cashews, coconut-oil tempering and fresh coconut.
Kadle Manoli Ajadina | Chana and Tendli Sukka
A festive favourite of black chickpeas and ivy gourd with coarse coconut masala and tangy hog plums, served with rice and saar.