Ingredient oil

VangiBath

When it come to boxed lunch always some kind of rice dishes are very popular. Among those Vangi bath/ eggplant/brinjal rice is very popular rice dish. Even the powder is named after this vangibaath, though we use it to make varieties of rice dish using the same vangibath powder. Green eggplants gives a distinct flavor to the baath, we rarely get that variety here, so I am using the purple one.

Menthya Hittu | MethKoot

Methkoot
Menthya hittu is a multipurpose, protein rich powder. My amma used to make it and used this mentya hittu in many dishes. When I was young, I never used to bother about how you make anything, but I started cooking I started asking my mother every dish she used to make. Menthya hittu was one of the most surprising. Amma told me that she used it in 4 different dishes, each with its own different ruchi, or taste. Here is the recipe to one super powder :)

Gongura Chutney

Gongura/pundi/sorrel leaves are sour tasting greens which are excellent source of vitamin C, Vitamin A and Iron. There are two varieties, green stemmed leaf which is less sour then the red stemmed variety.It contains high amount of oxalates, it may not be suitable for people suffering from or prone to kidney stones.With hot rice and spoon of ghee, the chutney is just heavenly .

Pumpkin Sambar Recipe, How to make sambar recipe

marriage sambar
Pumpkin sambar  or HuLi thove( sihgumbaLa kaayi ), is a traditional signature dish in south indian weddings especially Karnataka. This Pumpkin Sambar, along with ash guard Majjige HuLi, is an out of this world combination. This traditional sambar goes very well with rice and as a side dish to all the types of rottis.