Kadhi, the name itself brings a tangy taste in one’s mouth. Kadhi is very simple side dish prepared mainly using gram flour and sour curd. In different part of India, there are many variations of Kadhi. I have earlier shared some of the variations like Bihari Kadhi Bari and Punjabi Kadhi. This recipe is specifically based on how it is prepared in Maharashtra and very easy to prepare. The delicious side dish goes very well with roti, plain rice as well as famous Maharashtrian masala bhaat. 
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Quinoa Mix Daal Adai Dosa
Mix Daal Dosa is one of the many different types of Dosa found in South India. Mix daal dosa is prepared using a variety of daal (pulses), beans, quinoa and brown rice. Mix daal dosa is full of protein and a very healthy breakfast. Adding quinoa to the recipe makes it even more healthy and delicious. This dosa does not require overnight fermentation process, however, if you wish you can leave it for 3-4 hours to ferment. If you like your Dosa crispy, you can add a little rice flour into batter. Normally, this dosa is served with potato masala, sambar and coconut chutney. You can also try it with guacamole and it tastes just as good.
Bisi Bele Bath
Bisi bele bath is one of most popular dish in Karnataka. The recipe is very similar to north Indian khichdi. In Kannada, bisi means hot, bele means daal and bath means rice hence the name. Rice and daal cooked along with veggie, spices, and jaggery makes this dish delicious. I am very fond of south Indian food and this is one of my favorite dish. The aroma of bisi bele bath masala, curry leaves, ghee and tamarind creates a craving for the food. You can use home made Bisi bele bath masala which gives an awesome freshness and taste to this dish but if not available, you could use store bought MTR Bisi bele bath masala powder. Bisi bele bath tastes best when served hot, topped with ghee along with papad and kara boondi.
Maddur Vada
Maddur Vada is a very popular spicy, crispy and mouthwatering snack. The name is based on a place called Maddur in Karnataka which is situated between Bangalore and Mysore. It was one of our favorite snacks while travelling by train between Bangalore and Mysore. Basically, Maddur vada has mainly three ingredients rice flour, fine rava and all purpose flour. The dough is flavored with onion, ginger, curry leaves, hing (asafoetida) and green chili. The beauty of this vada is that it’s crust is very crispy however it is soft inside. Generally, the Vada has round shape, however I tried some experiment with shape and it really looked very nice. I used cookie cutter to give it star and heart shape. You can always customize it’s size of the Vada and spiciness based on your choice. Maddur vada tastes great when served with coconut chutney along with a cup of tea or coffee. I am thankful to my friend Savitha Matad who taught this recipe to me. We had this Vada at her place after long time and it brought back the old memories and I thought of adding it to my recipe blog. Hope you all would enjoy this recipe!
Pomegranate Quinoa Dhokla
Dhokla is a savory steamed tangy, spicy and sweet Gujarati snack which is famous all over India. Dhokla is all time our favorite Snack. There are many dhokla recipe, like a, Khaman Dhokla, Rava Dhokla, Veg Sandwich Dhokla, Green Moong Daal Dhokla, Spinach Dhokla and so on.This dhokla recipe is little different with a slight twist to traditional one. Pomegranate Quinoa Dhokla prepared using Quinoa, fresh pomegranate juice with some spices which makes it more healthy with unique taste and beautiful color. Pomegranate juice gives a tangy-sweet taste to the dhokla. Delicious Dhokla can be served with meal or as an evening snack.
Tandoori Tangdi 65
Tandoori Tangdi 65 is a variation of original recipe of chicken 65. Generally chicken 65 is prepared using deep fried chicken with 65 spices however if you don’t want to deep fry the chicken, you can use this recipe to prepare a grilled chicken 65. The recipe came out pretty well without having to deep fry the chicken. Tandoori is basically chicken marinated with yogurt, tandoori masala and spices for over night and grilled into clay oven. Roasted chicken into clay oven gives a authentic flavor and taste but you can make them into electric oven. This recipe has long passive time so you need to plan ahead.The chicken requires about marination for 6-7 hours however overnight would be best. You can adjust the spiciness based on your taste. You can also use leftover tandoori chicken for this recipe.
Chana Sundal
Chana Sundal or Chana fry is a very simple and easy recipe. There are verity of sandal recipe which you can prepare. This recipe is made during Navratri celebration and also offered as prasad to Goddess Durga. The recipe prepared using black chickpeas (kala chana) & kabuli chana. You can make it only with black chana also. The Chana sundal can be used a tea time snacks. Kids love it too for their lunch boxes.
Masala Dosa
Masala dosa is a one of the popular breakfast dish in southern part of India, however loved across the India. There are varieties of dosa recipes like plain dosa, paper dosa, rava dosa, ragi dosa, mysore masala dosa and so on. This recipe is traditional and made with main ingredients as urad daal and rice. Masala dosa is all time favorite of my family. Generally masala of masala dosa is made of potato and onion, however in this recipe I have given a small twist by adding bell pepper to the same which gives a little different taste and flavor. Masala dosa goes very well with sambhar and coconut, peanut or tomato chutney. The recipe requires preparation a day before you want to make Masala Dosa.