Recipes by Sapna

United States Chef

	Why not Bangalore? by Sapna	1 vote 303 views
	Banana Dosa/Balehannu dose by Sapna Banana is a staple in this part of the world. A fruit available for all the 12 months of the year. And even most of our festival rituals include giving away fruits and mostly banana and betel leaves. On numerous such occasions where everyone is buying and giving away bananas one tend to go bananas wondering what to do with them. Here…	1 vote 415 views
	Tuppahirekai/Ghosale/Gilki/Sponge Gourd bhajji by Sapna Dhamargava/Tuppahirekai/ತುಪ್ಪಹೀರೇಕಾಯಿ/Sponge Gourd or what is referred to as tirprikai in colloquial Kannada is a vegetable that belongs to ridge gourd family. Looks like a ridge gourd but it is without ridges. Since it is slightly unheard of for most people I spoke to, I am giving the names in different languages from web. Plus the…	1 vote 399 views
	Tangy and Tasty by Sapna What sets Indian cuisine apart from a lot of others is the spices. In fact, it is for these spices, the traders from all over the world came to India. Spices is what makes the Indian cuisine special. All the same you just don’t douse the food with spices. Which spice to add and how much is the essence of Indian cooking.For the poor…	1 vote 476 views
	Ragi Malt/Ambali by Sapna Summer has just started and we are already seeing the Sun shine in full glory. Air-conditioner is no respite in a small town India where power cuts everyday are a norm and not an exception. The best way to beat the heat then is summer foods. The one that tops the list in our family is “Ragi Ambali/ರಾಗಿ ಅಂಬಲಿ” or what is more popularly…	1 vote 440 views
	Mosaravalakki/Curd Poha – Recipe by Sapna I was done with my morning dose of the Internet and was getting up to prepare breakfast when I saw this comment by GVji on my earlier poha recipe. That reminded me I haven’t been trying out the different poha recipes for a while and started on this. A great breakfast option for the summer.Ingredients:ingredientsMethod:Beat the curd,…	1 vote 433 views
	Hirekai/Ridge Gourd peel chutney by Sapna Hirekai/ಹೀರೇಕಾಯಿ/Ridge gourd is supposed to contain loads of nutrients. Just like the vegetable, the skin/peel also has its benefits but we throw it away. Not any more. Here is a nice way to utilize that.Ridge gourd peelIngredients:Hirekai/Ridge gourd peel – I have taken peels from three medium-sized gourdsMethod:Heat oil in a…	1 vote 513 views
	Bajra Roti by Sapna Bajra MilletAfter registering for the Marathon, I decided to eat healthy but cornflakes or plain oats aren’t my kind of food. I’ll go for poha, idli, upma any day (Of course they need to be prepared nicely not the hostel-food kind). So I started looking for other options and that reminded me of bajra rotis which are usually prepared…	1 vote 442 views
	Green Peas dal/Matar Dal – recipe by Sapna Yummy Matar ki dalWhen my room-mate Rajni said matar ki dal I assumed it is a dish with green peas in some yellow dal. But this turned out to be a recipe I have never heard of. A dal made of green peas and cauliflower and no lentils. It is a recipe from Northern Uttar Pradesh(a region in Northern India). It tastes yummier than it…	1 vote 428 views
	Okra/Bendikai/Bhendi Chutney by Sapna Okra/Bhendi is one the vegetables you just can’t get enough. Here is one traditional Kannada recipe that most people don’t people don’t know of. It is a very simple, easy to make recipe and I am sure you’ll love it once you try.Ingredients:okra_chutney_ingredientsOkra/Bhendi/ಬೆಂಡಿಕಾಯಿ – 1/4 kgGreen Chillies – 4-8 depending on your…	1 vote 419 views