Mosaravalakki is dished out of flattened rice / Aval / Atukulu / Avalakki along with fresh curds. The dish though famous all over India called by different names, namely, 'Thayir Aval', 'Dahi Poha', 'Gopalkala' and 'Atukulu Doddajanam', is similar to Curd rice. In Karnataka, the dish is called by the name Mosaravalakki as this is made more common in the state and served for Gods Naivedyam or Prasad. Mosaravalakki is also served in Restaurants in some parts of the state. This is one such easy dish served for Lord Krishna, as he was supposed to be fond of milk, curd, butter and other forms of milk products. He was fond of the flattened rice too. Having an intake of the Lord's favorite on the day of Janmashtami is very aupicious to mark Lord Krishna's Birthday celebrated every year as Gokulashtami, or Janmashtami or Krishna Jayanthi.

Dal - Baati - Churma - An Authentic Rajasthani Delicacy

Dal Baati Churma
Rajasthan's famous dish, Dal-Baati-Churma is a meal in itself. The dish is a confluence of tastes – sweet, salty and spicy. The Baati is prepared with wheat and semolina, and then deep fried into fat round balls. The dal is a combination of five pulses called Panchmel Dal, Panchrathan Dal or Panch Kuti Dal, which is thick, hot and spicy. Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jagggery, optionally mixed with dry fruits and flavors. It can be eaten alone or with dal. The Baatis are also good when relished with Khadi (a curry prepared with yogurt and chickpea flour and seasoned with curry leaves and cumin seeds). It also taste best with the Ghatte ki Sabzi (a curry made with the dumplings prepared with chick pea flour, cooked and cut into round shapes).


Churma is a Rajasthani Sweet in combination with Dal Baati, which is a Complete Meal and famously called as Dal-Baati-Churma. In the meal, Churma is consumed mixing the Panchmel Dal or Panchvati Dal and this is the traditional way of consuming the sweet. The sweet is prepared with Wheat Flour or in combination with Wheat Flour and Rava or Sooji (Semolina), where sooji is added in very less quantity. Here, in the recipe, sooji is being the main ingredient, wheat flour is added in little quantity for the binding so that a dough is formed and is fried in ghee or clarified butter. The dish is also well known in the category of rich dessert as only the ghee is used in the recipe, which brings good health, as well as rich taste.

Panchkuti Dal - a Delectable Blend of Five Lentils

Panchkuti Dal

Panchkuti Dal or Panchmel dal or Panchratan Dal is a delectable combination of five lentils cooked together with the minimal spices. The Panchkuti Dal is a dish included in a Rajasthani meal of Dal-Baati-Churma. Dal-Baati-Churma is a meal in itself. The Dal used here is the Pachkuti Dal. The meal is served during the celebration times, be it marriages or festivals. The Dal is simmered in ghee where cumin seeds are fried and flavoured with bay leaves and fresh coriander leaves. The simplicity of the Dal is protein rich and taste is splendid.

Chicken Fry

Chicken Fry

This is a Chicken fry without tomatoes where the simple spices and freshly ground pepper adds the depth to the dish. Coriander leaves are cooked along with chicken instead of garnish and roasted curry leaves added as a garnish lends the Chicken fry a flavorful tasty side dish. A refreshing hint of lime peps up the dish.

Gongura Pachadi/Chutney

Gongura Pachadi Gongura pacchadi is quintessentially Telugu cuisine. Gongura Pachadi is made from Red Sorrel leaves. While it has many culinary uses, the most popular is the pickled version. Although Gongura is widely consumed all over Andhra Pradesh, Gongura is more popular in hotels, restaurants, eateries and food joints. It is also grown in Tripura, Arunachal Pradesh (north east region of India) and also some parts of Chittagong Hill Tracts region in Bangladesh (which is mainly a tribal people region). It is a very popular green vegetable in Chakma community and it is known as "Aamelli". Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition. 

Bansi Rava Upma - Tomato Upma

I had blogged earlier, Upma recipe prepared with vegetables. Sometimes simple upma with no frills is what we want when we get busy but still want to enjoy the home food for breakfast. This upma comes to the rescue with tomato flavor. 

Aloo Beans Subzi

Potatoes, which are called as 'Alu' or 'Aloo' is a fond vegetable among people in India, specially North India. In almost every North-Indian homes, potatoes are paired with a lot of vegetables like french beans, lady's finger, brinjal, capsicum, fenugreek leaves among few, and cooked as a side dish for main lunch or dinner. Dal-Roti being the main dish, accompanied by Papad and Pickle, Aloo Stir Fries completes the dish in every home in North India.

Sauteed Radish Leaves

                                                    Radish greens stir fry
Radish Leaves are often ignored and only the radish as a vegetable is cooked in a variety of ways. The best part of this vegetable are the greens. The radish and the greens are cooling in nature and possess the most nutrients. Radish leaves have a very different flavor apart from other greens as it has a sharp taste with peppery flavor. 

Bombay Chutney

besan chutney, kadalai mavu chutney, besan pitla, pitla, zunka
       Bombay Chutney

Bombay Chutney is a delectable side dish, which my family loves especially with Idlies though it can be used for other breakfast dishes too. This is a easy recipe, which involves no-grinding, no much chopping and prepared with regular basic ingredients. Never knew how the name came into existence but the Bombay Chutney or besan chutney was prepared during olden days in a small eateries in the town side. This dish was one of the side dish, which some eateries followed may be because of the quantity one can create with no grinding involved as during those days only traditional motor and pestle was present, which involved time and effort. Some call the Bombay Chutney as Besan Pitla too. The dish may carry various names and variations too.