Archana's Veg Food Chronicles

If you ever travel across Karnataka, (India) One delicious specialty dish that you will come across in restaurants is Bisibelebhaath. This is an authentic Karnataka dish which basically means a flavourful rice and dal combination cooked with spices, tamarind, and vegetables. It is a one-pot traditional dish that you can have with Onion Raita, papad, boondi, and pickle. The word 'Bisibelebhaath' means hot lentil rice. So it is usually served hot with some ghee on top. In North Karnataka, It is usually prepared on weekends when we are not interested in cooking an elaborate meal. This dish not only tastes delicious but also is filling and healthy. It contains rice, Tur dal, and a lot of veggies which gives energy as well as keeps you fuller for longer. In other words, it is a satisfying meal. In South Karnataka, it is usually prepared by making a separate Bisi bele bhaath powder. But in my family, coming from North Karnataka, We add a little bit of both Hul

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them. In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens. So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices. This can be made in advance in large quantities/batches and stored in a

Huli is one of the most popular thick Sambars made specially in North Karnataka. This is basically a type of sambar made with cooked pigeon peas/Tur dal, any veggies like potato onion, carrot, shallots, drumstick, or green leafy veggies, along with Huli pudi and other spices and simmered well. It goes very well with plain rice, chapati as well. This is specially made in North Karnataka Brahmin household.and it is different from the one prepared in South Karnataka, the main difference being the Huli pudi ingredients which are different from the sambar powder and also grated/ground coconut paste is not extensively used in North Karnataka. So here I will be sharing with you a mouthwatering, finger-licking good Bendikayi/Okra Huli along with drumstick, shallots, and tomatoes. Once you will try this, you can't resist making it again and again. It is so simple yet satisfying!! This recipe requires Huli Pudi which gives it a distinct flavor. You can check the recip

Schezwan Sauce is a popular sauce in Indo -Chinese cuisine. It is a spicy sauce made with dried red chilies. Very popular dishes like Schezwan Fried Rice, Schezwan noodles are made using this fiery sauce. I just love how this sauce gives the dishes a distinctly unique flavor. We always had schezwan sauce-based dishes in the restaurant during our childhood. It was all a great craze that we had about this Indo Chinese food. When I got married, I wanted to try making them at home...The store-bought sauce came into my rescue. But in recent years, when I came to know about the dangers of artificial preservatives and colors that are added in the store-bought sauce. I made up my mind that I will make it at home with all organic ingredients and no artificial preservatives or colors. That's when I started making my own sauce at home. Since then I haven't looked back at the store-bought ones...because this is freshly made in batches which tastes super good!! This