This page will have links for food items prepared at my household.
Drinks
Breakfast – ತಿಂಡಿ
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Mixed Vegetables Upma or Uppittu
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CTO Sandwich
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Cracked Wheat Upma with Cabbage
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Cabbage Upma or Uppittu
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Hot and Spicy Sabhudana Khichadi
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Spinach or Palak Paratha
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Poori Saagu
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Vermicelli Upma – Shavige Uppittu
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Rice noodles Upma or Rice vermicelli Uppittu
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Avalakki / Poha Bisibele Bath
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Sweet Potato Chapathi
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Sweet Potato Mint Paratha
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Whole Wheat Bread Sandwich
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Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ
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Jowar & Akki Rotti – ಜೋಳ & ಅಕ್ಕಿ ರೊಟ್ಟಿ
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Instant Dhokla
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Akki or Rice Rotti
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Red Capsicum Upma – ಕೆಂಪು ದೊಣ್ಣೆ ಮೆಣಸಿನಕಾಯಿ ಉಪಿಟ್ಟು
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Green Peas Potato Paratha
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Potato Methi Leaves Paratha
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Potato Methi Leaves Poori
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Sprouted Moong Beans Spinach Poori
ದೋಸೆ ಇಡ್ಲಿ- Dosa Idli
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Healthy Red Dosa
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Brown Rice Dosa
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16 beans dosa
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Tricolor or Masale Idli
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Raagi-Rava Dosa
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ಮೊಸರು ವಡೆ – Dahi Vada
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ಉದ್ದಿನ ವಡೆ – Uddina Vada
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ಗುಂಡಪೊಂಗಲು – GundaPongalu
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Topi or Cone Dosa
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Tomato Utappam – Tomato Dosa
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Sabhudani Vada – Gluten Free
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Quick and Easy Instant Dosa
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Rava Dosa
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Sprouted Green Gram Dosa
Mixed Vegetables or Sabzi or ಪಲ್ಯಗಳು
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Cabbage Palya
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Cabbage Pudi Palya
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Spinach Delight
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ಬದನೇಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ – Stuffed Brinjal
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Potato, Capsicum and Methi Leaves vegetable or palya
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Bhendekayi-Okra Palya
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White Beans Sabzi or Palya
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Sprouted Green Gram Sabzi / Hesara Kalu Palya
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Badnekayi or Eggplant Instant Palya
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Cauliflower Palya
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Chayote Palya – ಸೀಮೆ ಬದನೇಕಾಯಿ ಪಲ್ಯ
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Snake Gourd Palya – ಪಡುವಲಕಾಯಿ ಪಲ್ಯ
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Potato Capsicum Tomato Vegetable
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White and Moong Beans with Capsicum Palya
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Cabbage Chayote Palya
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Simple Yellow Squash Vegetable
Appetizers and Snacks – ಬೊಂಡ ಮತ್ತು ತಿಂಡಿಗಳು
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Chooda Avalakki
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Eggplant Fritters or Badanekayi Bonda
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Aloo Methi Pakoda
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Heerekayi/Ridge Gourd Bonda/Fritters
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Red and Green Capsicum Bonda or Fritters
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Spicy and Crunchy ShankarPoli in Minutes
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Chakkali
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Thengolu ತೆಂಗೊಳು.
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Potato Cutlet
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Simple Chakkali
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Churmuri – Bijapur Style
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chatni pudi avalakki – ಚಟ್ನಿ ಪುಡಿ ಅವಲಕ್ಕಿ
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Carrot Halwa
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Vegetable Puff
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ಉದ್ದಿನ ವಡೆ – Uddina Vada
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ಮೊಸರು ವಡೆ – Dahi Vada
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Healthy Pappad (ಹಪ್ಪಳ )
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Aloo Channa Chat – Potato Chickpeas Salad
Lunch – Dinner or ಊಟದ ಆಡಿಗೆಗಳು
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ಹೀರೆಕಾಯಿ ತ್ಹೊವೆ or ridegourd thove
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Bisibele Bath with Cracked Wheat
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Menthye Soppina Thove – Methi Dal
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Carrot Mosaranna(Yogurt Rice)
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Carrot Kosambari
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Pudina or Mint Pulav
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Carrot and Tomato Raita
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Lemongrass Tambuli
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Jolada Rotti or ಜೋಳದ ರೊಟ್ಟಿ or ಭಕ್ರಿ
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Hesaru Bele or Moong Dal Thove
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Badnekayi Mosaru Bajji or Roasted Eggplant Raita
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Sambar or Rubbida Huli
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ಮೆಣಸು ಜೀರಿಗೆ ಸಾರು – Menasu Jeerige Saaru
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Neeru Majjige or Spicy Yogurt
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Boondi Raita
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ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಬಾತ್ – Methi Vegetable Rice
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ಹಸಿ ಮಜ್ಜಿಗೆ ಹುಳಿ – Hasi Majjige Huli
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Spinach Beans Sambar – ಸೊಪ್ಪು ಕಾಳಿನ ಹುಳಿ
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Celery Dal
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Pudina Shavige Bath with No Onion Garlic
Chutney or ಚಟ್ನಿ – Chutney Powder ಚಟ್ನಿ ಪುಡಿ
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Peanut Chutney Powder – ಶೇಂಗಾ ಕಡಲೆಬೀಜ ಚಟ್ನಿ ಪುಡಿ
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Kadale Bele Chutney ಕಡಲೆ ಬೆಲೆ ಚಟ್ನಿ
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Coconut Chutney with a Twist- ಕೊಬ್ಬರಿ ಚಟ್ನಿ
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Tomato Chutney
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Tender Mango Red Chatni (ಮಾವಿನಕಾಯಿ ಕೆಂಪು ಚಟ್ನಿ)
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Red Bell Pepper Chutney
- Green Chutney
International 
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Delicious Herb Pizza
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Colorful Pasta
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Mini Pizza Bagel Bites
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Vegetarian Pizza
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Vegetarian Tostadas
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Baked Potato Wedges
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Whole Wheat Bread Sandwich
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CTO Sandwich
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Grilled Sandwich
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Apple Crisp
Posted by Hema Rao on January 9, 2022 at 1:39 pm
Very much enjoy your portal.
Can you please let me know how you make palyada pudi?
Thanks.
Hema RAO
Posted by meeraghu on January 9, 2022 at 8:58 pm
I use Vangibath powder, https://tinyurl.com/2p8mec9m
Posted by sashikala kanchi on December 9, 2020 at 11:39 pm
Hi Meera
Can you please let me know what should be prepared for ekadasi palahara iam a kannada madhwa brahmin thanks
Posted by sashikala kanchi on December 9, 2020 at 11:37 pm
Hi Meera
Thank you so much for the recipes🙏 I can see all the dishes that my mom used to make
Posted by vidya neglur on November 16, 2018 at 12:11 pm
namaskara meera
what food do they prepare at home on sradhha day for madhaw brahim
please suggest
Posted by RANGANATH RAO on June 8, 2018 at 8:36 am
MAM NAMASKARA CAN U PLEASE POST RECEIPE FOR AULEKE BISIBELE
Posted by meeraghu on June 8, 2018 at 8:44 am
it has been posted. https://meerasubbarao.wordpress.com/2012/12/20/ಅವಲಕ್ಕಿ-ಬಿಸಿಬೇಳೆ-ಬಾತ್-avalakki-bisibele-bath/
Posted by Arvinda Srinivas on June 21, 2017 at 3:53 am
For the first time, yesterday I tried Avalakki bisibele bhath, everybody liked it , it was tasty
Posted by Rakhee on September 26, 2016 at 5:14 am
Can you please post recipe for puliyogare?
Posted by meeraghu on September 26, 2016 at 7:52 am
Rakhee, I just use MTR mix.
Posted by Nagaveni Badethalav on July 26, 2016 at 7:09 pm
Hi Can I please get the recipe for Thmebhittu and Chigale unde. Thanks Nagaveni
Posted by mamathasadashiv on August 24, 2015 at 7:03 am
Excellent
Posted by sheelavasu on February 3, 2015 at 11:46 am
Hi this is sheelavasu ,
I check ur blog regularly & I feel its really educative n helps to remember our culture n i hv learnt many new songs frm u …….
Keep uploading songs on goddess parvathi………
Posted by Ramesh Babu on April 16, 2014 at 8:20 am
Hi this is very awesome please post me a eggplant curry ennegayi recipe
Posted by Shanthi Janardhanan on April 11, 2014 at 7:50 am
Hi can you tell me how to prepare Saagu as served in Karnataka hotels… I loved the one served at Arumane..a hotel opposite the Mysore Palace?
Posted by Shanthi Janardhanan on April 4, 2014 at 1:26 am
Hi , friend , I love to prepare uppittu as made in the Raghavendra madam…without onion but in reddish colour and tasting tangy…thank you for helping me to remember our native dishes and feed our family
Posted by meeraghu on April 4, 2014 at 8:01 am
Glad it helped. 🙂
Posted by Kavita Deshpande on March 16, 2014 at 9:20 am
Hi,
You have done such a wonderful job……….when i read your blog I get connected to my entire family my parents, grand parents ,who are no more…….I relive those childhood moments………..
Can you give me bisi uppikayi recipe which they make in temples… I just love it
Once again, Thank you for the lovely work.
Posted by meeraghu on March 25, 2014 at 10:41 am
Thanks so much, Kavita.
Posted by shanthiram on March 1, 2014 at 5:02 am
Drinks for Summer
===============:
One Bunch of Coriander leaves Chopped
50/100 Grams Ginger Chopped
Lemon :2
200 Grams of Jaggery
Cardamom: 10
First grind chopped Coriander leaves and Ginger in the MIxi, and pour hot water in that
and mix it well, then you will have to filter it. Keep a pan with water and Jaggery on stove,
you make it till it becomes sweet water then add the extract juice as above and add cardamom powder. After it has cooled you can add lemon juice and fill into the bottle.
You can drink it by adding water if the essence/juice is strong.
This juice is good for digestion and best drink for summer.
Try it and send your comments.
S.Shanthi
Posted by Sudarsan Ramarao on February 25, 2014 at 10:10 pm
You are really great to have started such a blog for Madhwas.
Thank you not only for the devotional articles and songs, but also for the recipes.
Posted by meeraghu on February 26, 2014 at 7:31 am
Most welcome.
Posted by vani joshi on July 12, 2013 at 9:55 am
I want to know how correctly bisibele bath.is prepared.,vani umesha..
Posted by shanthisethuraman on April 3, 2013 at 7:16 am
Since nobody has made any response to this post,I considered that the menu which
explained is well or you may not be interested in this Adai.
Posted by shanthisethuraman on March 14, 2013 at 8:35 am
To-day in our state we are used to celebrate one “Nonpu” i.e. fasting,it comes every year ‘March 14th (Tamil Month Masi and Panguni will join time) we will say Kamakshi
Nonpu, Savithri Nonpu or Karadaiyan Ninpu. Forthis we will make Adai:
SWEET ADAI & SALT ADAI
=======================
iINGRIDENTS:
Raw Rice : 250 Grams
Jaggery: 500 grams
Coconut:
Cardemon powder
Karamani (Red) 100 grams
Method:
First we should soak the rice for two hours, then fllter the water and dry the rice
by putting on the dry towel for some time and put into the mixi and make powder like
Rava, and keep pan on the stove and fry the powder.flour until it doesn’t stick on the
pan. Then you keep water according to the flour( 1 cup flour, One and half cup water)
Keep water on the pan and heat it well and then add Jaggery powder till it melts into
water and pour/put flour in the jaggery heated water and keep mixing it till it doesn’t
stick on the pan and add coconut crashed, and Cardemon pwder and keep that
paste by covering one plate on that, you can add “Karamani” grain cooked with this
cooked flour. After 30/45 minutes you take that cooked flour and make like ball
and make vadai and keep it on breath Idli plate and stream it for 5 to 10 minutes.
And take it with help of spoon from the idli plate. It will be so tasty.
For Salt Adai, same method, instead of Jaggery & Cardemon you have to put
chopped Green chillies, Ginger pieace, Green Leaves, Coconut, into boiling
water and add Rice Rava Flour and mix it till doesn’t stick on the pan and keep
it aside and after 30 minutes you take it and make it like “Vadai and keep it breath
Idli plate and make it stream for 5 to 10 minutes. You can add boiled “Karamani
with flour before making vadai.
You can eat this Adai with Butter. It will be tasty.
S.Shanthi.
Posted by shanthisethuraman on February 21, 2013 at 3:01 am
In sweet pongal, you don’t have to fry the rice & Moongdal till it gets brownish colour
and also you don’t need to make it rava size, you can put rice & and little bit moongdal
having with light fry and put into the pan by adding sufficient water, after fully cooked,
you can make Jagerry power and pour some water and heat it, till it gets liquid, then you fillter it to take sand from that, that filtered Jagerry water(Bagu) you add with cooked
rice, add ghee, then mix it well and keep the pan/cooker on the stove,till it mixed well,
then you add Cashew, Carodom powder. This is for Sweet Pongal”.
I hope your tongue will get water, while reading this, after tasting it how would you feel, please imagine yourself.
S.Shanthi
Posted by meeraghu on February 21, 2013 at 8:03 am
Very nice explanation. Thanks, Shanthi.
Posted by Anonymous on February 19, 2013 at 9:50 am
its a modified version of our pongal where in we dont powder rice and moongdal ..having it with sambar..not too sure..i wudnt do
Posted by meeraghu on February 20, 2013 at 3:29 pm
Correct, like sweet pongal.
Posted by shanthisethuraman on February 11, 2013 at 10:43 pm
You keep one plate of kali, and small cup of Veg.sambar(It should be Solid). You take
kali and touch the sambar and eat it, it will be deligious. Otherwise you can eat Sweet
Kali alone. It depends on your taste.
Thank you
S.Shanthi
Posted by shanthisethuraman on February 11, 2013 at 9:43 am
We can call it Sweet Kalee or Sweet Uppuma. I don’t know how to make it understand you this name.
Thanks for your queries
S.Shanthi
Posted by meeraghu on February 11, 2013 at 9:55 am
Ok. You also say “Side Dish for this, you can put all vegetables and keep sambar. It will be more deligious.”. How can this be eaten with sambar if it is sweet? Just wondering what this dish is?
Posted by shanthisethuraman on February 11, 2013 at 4:29 am
My Presentation : SWEET kALI
Ingredients: Raw Rice :200grams
Jaggery:: 400 Grams
Moong Dhall 10 Grams
Cashew 5 Grams
Cardamom 2 Grams
Ghee 50 Grams.
First keep the pan on the stove, place Raw Rice and Moong Dhall, lit the stove, fry the
both(Rice & Moong Dhall) till it comes to brownish colour, then you put the same into
Mixi, make it power like broken Rava, keep a pan on the stove, pour 500grams of water and heat it upto 100 Centigrade, put the broken rice rava, and mix it till it cooked
fully, then add Jaggery powder, till it mixes well, then you add Ghee small amount,
you keep mixiing till it doesn’t stick on the pan, after that you put fried Cashew, Cardamon powder, Coconut and Ghee. It will be more tasty when you eat. You
can give to your Children when they return from School.
Side Dish for this, you can put all vegetables and keep sambar. It will be more deligious.
Shanthi S.
Posted by meeraghu on February 11, 2013 at 8:13 am
What’s the name again?
Posted by Darshan on March 28, 2014 at 10:40 am
lol.. kali means “empty” in kannada…:-P
However sweet came very delicious…:-)