Aviksha's Kitchen

This is a very famous and traditional dish of Karnataka and Andhra. Similar to normal chitranna , where lemon is replaced by raw mango. This dish is usually made out of leftover rice thus very simple and easy. People in Karnataka have it atleast once a week. Best for lunch and breakfast. My mother used to pack my lunch box with chitranna. This dish tasted best when the mango is tangy NOTE :   Number of green chilies depend on how spicy they are. I am using 5 as mine are not very  spicy. If you don't have any raw mango then use 2 tbsp lime water instead ( Lemon juice). Optional - Can use coriander leaves and grated coconut at the end to garnish. Can use groundnuts / Peanuts for seasoning if needed. Ensure to cool the rice before mixing the rice with tempering. Rice breaks easily when it is hot & the whole dish becomes sticky. Check the sourness of the raw mango. Indian small raw mangoes would be very sour. When using them, add a little less than 1 mango for ...

This is a very famous and traditional dish of Karnataka especially Udupi. This dish is usually made out of rice vermicelli / shavige / thin noodles. It is a very simple and easy recipe. Best for lunch and breakfast. This dish has different variations. The color and ingredients like tomato, vegetables, lemon etc can be adjusted based on the availability. Can use any types of vegetables if available or can simply skip adding any vegetables to it. Similarly, people who likes it to be colorful and spicy can add turmeric and red chilly powder instead of green chilies. Thus, this dish can be either red, yellow or white in color. NOTE :   Number of green chilies depend on how spicy they are. I am using 5 as mine are not very  spicy. If you don't have lime water(Lemon juice) then use raw mango or tomato instead . Optional - Can use coriander leaves at the end to garnish. Can use even wheat vermicelli instead of rice vermicelli.  Vermicelli must be roaste...

I came across this dish in one of the Karnataka restaurants. As my dad was a huge fan of this, my mother learnt how to make it at home and i borrowed it from her. And today i am going to share it with u'll. This is made with Minced Mutton which is also called Keema. You can try it with other minced meat as well. NOTE :   Can use minced chicken instead minced mutton. Can add 2 green chilies in gravy if needed Preparation Time : 15 Minut es Cooking Time : 10 Minutes Total Time : 25 Minutes Yield : 4 servings Mutton Keema Balls Curry / Minced Mutton Balls Curry Ingredients: For Paste 1 : Garlic 12 roasted Ginger 1/2 sp Onion 3 cloves Coriander Leaves 1/2 Cup Mint Leaves / Pudina 1/4 Cup Black Pepper Balls 4-5 Cinnamom / Dalacini 1 inch Cloves / Lavang 2-3 Minced Mutton / Keema 500 gms For Paste 2 : Paste 1 1/2 Split Chick Peas 1 Cup To be Chopped  : Tomato 1/2 Coconut 3 tbsp ...

Set Dosa is also called Mushti Polo in Konkani which means fistful. It is very popular in Karnataka where 2 dosa's sometimes 3 are served which are little thicker and smaller than masala dosa thus the name set dosa. You can find this dosa anywhere, be it in restaurants or road side stalls. Set Dosa are soft and very fluffy in texture. Do try it at least once. NOTE :  The  Vegetable Kurma   goes very well with Set dosa. Click on Vegetable Kurma to get it's recipe. Sambar is another side dish for Masala Dosa. Click here,  Sambar / Kolmbo  for it's recipe. Use the soaking water while grinding for proper fermentation. Adding salt to the batter will fasten the process of fermentation. Mixing the batter with hands will also help for faster fermentation due to presence of bacteria in hand. Set dosa is roasted only on one side. Eat it when hot. Keep the batter in the fridge if you are not making dosas immediately or if the batter is remaining so to use it ...

India is well known for it's chaat items. The taste of chaat items varies among different states. Masala puri is famous in the streets of Karnataka. Can be easily prepared at home and is a very healthy dish. Everybody loves this and can be served as a appetizer, evening snack or as a substitute for meal. NOTE :  Traditionally, hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed. The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also. Prepare gravy masala/ragda the previous day for better taste. Let the gravy masala/ragda be hot while serving for better taste. Eat as soon as you serve else puri will become very soft and looses it's taste. You can use pani puri's puri,sev puri's puri or even papdi. Gravy masala/ragda goes well with dosa,chapati,poori and parathas also. The garnishing can be adjusted as per the taste. Chaat Masala i...

This dish is very popular in South India. In different states this recipe is known in various names. In Karnataka and Tamilnadu, they call it as masala vada. In Kerala, parippu vada and in rest of the states of India it is well known as Dal vada. In Konkoni, they call it as Chet Ambodo. Very delicious snack  well known for it's texture and is crunchy outside and puffy inside. You get this snack in almost all the tea stalls of South India. You too enjoy this snack along with hot tea and experience it's  awesome taste. NOTE :   Number of green chilies depend on how spicy they are. I am using 6 as mine are not very  spicy. For Masala Vada, we add crushed garlic fennel seeds, mint and onion. Optional - Can add 1 onion finely chopped and 3/4 tsp garam masala if needed. Don't add water while grinding. Green Chilies can be replaced by red chilies. If we don't soak chana dal and urad dal for enough time, vada might become hard and very crispy. Some people use...