Unveil the flavours

There are dishes that feel less like recipes and more like memories, and Gojjavalakki is one of them. In many Karnataka households, mornings begin with the earthy aroma of tamarind simmering gently, jaggery melting into its tang, and the unmistakable rustle of poha being folded into the gojju. I remember how mom and aunt would prepare it with quiet precision, soaking the flattened rice just enough, never too soft, never too dry. The peanuts roasted to a golden crunch, the red chilies lending their fiery whisper, and the tamarind pulp binding it all together into a harmony of flavors. A hint of jaggery to balance the flavors. It wasn’t just breakfast; it was a ritual. A dish served after temple visits, during festivals, or on lazy Sunday mornings when the family gathered around the kitchen. Each spoonful carried the balance of sweet, sour, and spice. It is a reminder that life itself is best savored in contrasts. Even today, when I make Gojjavalakki, I’m transported back to those kitche...

There are some recipes that don’t just sit in the kitchen, they linger in memory. This kesar drink mix is one of those. I didn’t plan it like a grand invention; it started as me tossing together saffron strands, a handful of nuts, and a dust of nutmeg, just to see what would happen. And then suddenly, I had this golden blend that felt like comfort in a jar. I love how saffron behaves- it is delicate, almost shy, but when it blooms in warm milk, it transforms into something magical. Add the crunch of roasted almonds, cashews, walnuts and pistachios and the fragrance of nutmeg and mace, and you’ve got a mix that works for everyone. You can add jaggery or dates for sweetness. Kids sip it without fuss, adults call it soothing, and I call it my shortcut to a little luxury on ordinary days. Ingredients 15–20 strands saffron (kesar) 1/2 cup almonds 1/4 cup cashews 1/4 cup pistachios 1/3 cup of walnuts 1/2 tbsp  nutmeg powder 2 mace (optional) 2 tbsp dried rose petals (optional, for aroma)...

A rich and nutritious gravy recipe of cottage cheese and fenugreek leaves which makes a perfect combination for hot phulkas, rotis and paranthas.  So lets get ready to make this yummy and delicious gravy. Ingredients: Panneer/Cottage cheese : 150 gms  For marination : Cracked pepper - 1/2 tsp Red Chilli Powder - 1/2 tsp Salt - as per taste For the gravy: Peas - 50 gms Kasoori methi - 20 gms Coriander leaves - 2 tbsp. Bay leaf - 1 big leaf Fennel seeds - 1/4 tsp Star anise - 1 Clove - 2 Green cardamom - 1 Cinnamon - 1 small piece Green chillies - 2 slit lengthwise Tomato - 1 big  Onion - 1 medium Ginger - 1 tsp Garlic - 1 tsp Yogurt - 1/2 cup Oil - 2 tsp Salt to taste Marinate the panneer which is cut into small cubes and set it aside for about ten minutes. Also soak the Kasoori methi in hot water. Meanwhile finely chop onions and grate the tomato into a puree. Also fine chop ginger and garlic. Slit the green chillies. Use chillies based on the spice levels accepted in you...

Restaurant style veg makhani! Ingredients: Carrot diced - 1/2 cup Tomatoes 3 medium siced Cashews 8 to 10 Beans chopped fine 1/2 cup Capsicum diced 1/4 cup Panneer diced 1/2 cup Green peas 1/4 cup Potato diced 1/4 cup Elachi 1 Saunf 1/4 tsp Butter 2 tsp Red chilli powder 1 tsp Garam Masala 1/2 tsp Cinnamon stick 1 inch Pilaf leaf 1 Cloves 3 Fresh Cream 1 tbsp Method: 1. In a heavy bottomed pan boil about half a cup of water. once it comes to a boil add in the chopped deseeded tomatoes and cashews. Cook uncovered until the water evaporates. Then add chilli powder, garam masala, colves, elachi, cinnamon  and pilaf leaf. Give a good mix and Cook for another 3 - 4 min. Switch the flame off. 2. Meanwhile in a separate pan par boil the veggies -carrot, beans peas and potato with a pinch of salt. 3. Next once the tomato masala mix has cooled down to room temperature ground it into a fine paste. 4. In a kadai, melt butter, add saunf and then add the capsicu...

When it's a lazy Sunday and you need to wip up something really very quick that's when I get all the crazy ideas of fusion of combining the typical Indian cuisine with the Italian pasta. Sounds really very crazy,well that's me. And my family deals with it too. :) Palak mushroom panneer gravy Ingredients : 1. Palak chopped - 2 cups 2. Panneer - 100 gms 3. Garam masala - 1 tsp 4. Onion 1 medium size 5. Tomato 1 medium size 6. Oil 2 tsp 7. Salt to taste 8. Red chilli powder 1 tsp 9. Jeera 1/2 10. Mushroom (button type) about 8 11. Ginger garlic paste 1/2 tsp Method: Blanch palak and purée it with half  a tomato. Cut the mushroom into four pieces each. Cube the panneer into half inch each piece. In a heavy bottomed pan heat a tsp of oil and fry jeera and ginger garlic paste for about 30 sec , next add the diced onions and turmeric powder. Sauté until onions turn transperant.  Later add the remaining half tomato diced and fry till the mushiness goes. In a...

A lip smacking pickle for the heat of summer. Its just another granny adopted recipe running down the generations. Ingredients: 1. One raw mango 2. Oil - 3-4 tsp 3. Salt - 1 tsp 4. Mustard seeds - 1/2 tsp 5. Asefoetida/Hing - A pinch 6. Chilli powder - 1 tsp( If you love more spice add another 1/2 tsp) 7. Turmeric powder - 1/4 tsp Method. 1. Chop the mango to small pieces and place in a bowl.(Ensure complete dry surroundings, so that the pickle lasts longer). 2. Add chilli powder. turmeric and salt to the chopped mango.Mix well. 3. In a small pan heat oil, add mustard seeds , asefoetida and pour it to the mango mix. 4. Serve with curd rice or plain dal. Note: You can store this for a couple of days in an air tight container.