This is a quick, wholesome, one pot light meal. It’s great for breakfast, or a light lunch or supper. And it’s a breeze to make. Made with cracked/broken wheat, the carbs break down slowly and keep you full for longer.
Mysore Pak
I have wanted to make mysore pak, a melt in your mouth, goodness of ghee and sugar sweet for ages now. The first time I tried it, it didn’t go too well (see recipe notes for what happened). But it was at the back of my mind, that I had to conquer it. And I think today was a small victory! Thanks to moral support, recipe, and videos from mom and my sister, I made it, and it was easier than I thought!
Bisi-Bela-Huli-Anna (Spiced Lentil Rice)
Bisi-bela-huli-anna is a signature dish of Karnataka cuisine. I have split the name to explain what it means.
In Kannada (language spoken in the state of Karnataka), bisi means hot, bela means lentil (paruppu/dal), huli means tamarind/puli, and anna means cooked rice. The name pretty much gives you the recipe in a nutshell! It’s a wholesome dish that has starch, protein, fat, and vitamins in the form of vegetables. Can be a one-pot dish if cooked the traditional way, but for ease and quickness, I cook the rice and the dal separately and add to the pot in which the tamarind is boiled with vegetables and spices. So, mine is kind of a 3-pot meal, but takes a lot less time.
This is an involved recipe and the list of ingredients could be intimidating at first, but if you plan and get organized, it really is a simple dish to make and enjoy for a couple of days! On to the recipe now!
Vazaikai Karam Curry (Plantain Curry)
A simple curry, ready in the time it takes rice to cook. Doesn’t need many ingredients.
Cheppankizhangu Roast (Taro Roast)
One of the most popular South Indian curries! Sunday brunches are meant for onion sambar accompanied by baby potato roast or taro root roast, a marriage made in culinary heaven! Simple to make, everyone in our family loves this!