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Flavors from the South that linger in your mouth

home cooked food - traditional and experimental

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Showing posts from April, 2015

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SAMBAR SOUTHEKAYI DOSE/MAGEKAYI DOSE/DOSAKKAI DOSA/VELLARIKAI DOSAI/YELLOW CUCUMBER CREPE

on April 29, 2015

breakfast Dosas satvik vegan

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MAVINAKAYI SAARU/MANGO RASAM

on April 27, 2015

main course satvik cooking vegan

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MAJJIGE DOSE/BUTTER MILK DOSA

on April 25, 2015

breakfast Dosas satvik

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GULLA KODHEL/EGG PLANT SAUCE

on April 22, 2015

main course satvik cooking vegan

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CHAPPARADA AVAREKAYI PALYA/ STIR-FRIED FIELD BEANS/LILVA PAPDI SABZI

on April 20, 2015

main course satvik cooking vegan

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MAVINAKAYI TOKKU/MANGO THOKKU

on April 19, 2015

chutney Miscellaneous vegan

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NEER DOSE/KAYI DOSE

on April 16, 2015

breakfast Dosas satvik cooking vegan

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MAVINA KAYI CHITRANNA/MANGAI SADAM/MAMIDIKAYA PULIHORA

on April 11, 2015

main course satvik cooking vegan

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MYSURU SAGU MYLARI STYLE/ONION SAGU FOR DOSA

on April 08, 2015

breakfast vegan

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BELADA HANNINA PANAKA/WOOD APPLE JUICE/MAREDU PANDU PANEEYAM/BAEL SHERBAT/BEL PANA

on April 07, 2015

Thirst quenchers

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GASAGASE PAYASA/KHAS KHAS KHEER/GASAGASSALA PAYASAM/KASA KASA PAYASAM

on April 04, 2015

Deepavali sweets desserts Dushera main course payasa satvik cooking sweet dishes

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jyothi hulikunte: Bengaluru, Karnataka, India; Trained to be a scientist and a doctorate in natural sciences, I have developed a tendency to link science with food. Coming from a family where traditional recipes are passed on for generations, I feel like sharing the same to continue the legacy for a healthy living, all the more so in this fast paced modern world where folks seem to be losing touch with the sound principles of traditional methods. I try to demystify traditional cooking and make it simple, imaginative and practical.

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Labels

breakfast
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home made spice mixes
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