House of thoughts

 Muskmelon is a lovely, sweet fruit with soft flesh and lots of water content. While they are wonderful to eat plain or in a fruit salad or as a juice from them. INGREDIENTS: SERVES: 4 GLASSES • Muskmelon- 1 • Pepper - 1/4tsp • Black salt - 1/4tsp • Jaggery powder- 6tsp • Water - 2 glass METHOD: • Wash and cut the muskmelon into pieces. • In a blender add muskmelon pieces, black salt, pepper powder and jaggery powder and grind to a smooth paste. • Then transfer it to the vessel and add water. Mix it well. • Muskmelon Juice is ready. Serve with chill or as it is.

  There are many vegetables we use on a day to day  basis and we end up making just one recipe out of it. However each and every part of these vegetables can be used to make different types of recipes and dishes. one such vegetable is ridge gourd and you can make kootu,gassi, chutney and raita,dosa without wasting any part of it. Today we ll see the curry/gassi recipe. It is very simple recipe and goes well with Dosa. INGREDIENTS: SERVES:3 • 1/2 cup finely chopped ridgegourd (heerekai) • 1 green chilli • 1/2 cup grated coconut • 1tsp cumin seeds • 1/4 tsp mustard seeds • 1tbsp coconut oil • 1/4 tsp asafoetida • 1 string curry leaves • 1/2 cup water METHOD: • Adding oil, heat the kadai, add mustard seeds,hing,curry leaves saute it then add chopped ridgegourd, green chilli(here I added only 1, you can add more as your taste) then add water ,salt,jaggery powder and boil it for 10 minutes. • In a mean while, take mixie jar, add grated coconut, cumin seeds and grind i...

 Akki roti is a traditional and popular South Indian or Karnataka rice flour-based cuisine. It is generally served for morning breakfast with a choice of spicy groundnut chutney or coconut chutney. Typically, it is made with fine rice flour or Akki Hittu, but it can also be made with leftover rice and idli rava. Here I used beetroot, carrot and onion, so I named it beetroot Akki roti. If you skip, then it becomes akki roti, so the base is rice flour; you can add anything to it, like dill leaves, fenugreek leaves, capsicum, curry leaves, coriander leaves etc. INGREDIENTS: Serves: 15 roti • 1cup rice flour • 1 onion, finely chopped • 1 medium size Beetroot, grated • 1 carrot, grated • 1 chilli, finely chopped • 3/4 tsp salt • water, as required • oil, for roasting METHOD:   • firstly, in a large bowl take rice flour. Add onion, beetroot, carrot, green chilli and salt. • now add a little water and start to mix the flour. • add mor...

  Badam drink mix is a multi utility mix you can even make sweets with it. So today’s recipe is Super Delicious Badam Burfi made with Badam drink mix & just 3 ingredients . This Badam Burfi can be made in upcoming festival season easily at home.  Ingredients : Yeilds: 12 pieces 1/2 cup milk 1 cup milk powder 1/2 cup Badam drink mix Ghee 1 tbsp Pista chopped for garnish METHOD: • Heat the kadai, add ghee then add milk, then add milk powder(any brand milk powder is ok) stir continuously then add Badam drink mix(any brand is ok, here I added homemade drink mix). • Stir continuously, it thickens and leaves the kadai then transfer it to the plate. • Add pista pieces then cut it into cubes then  leave it for 15 minutes. • Finally our Badam Burfi is ready to serve.

  Mango HinDi is a udupi mangalore region  sun dried thokku. It is  perfect to go with curd rice. Ingredients: Raw Mangoes - 1 kg (5 medium size) Coconut Oil - 2 tsp Red Chilli powder - 1 tsp Salt- 1 handful Hing-1/4 tsp Method: • Wash and peel the skin of the mangoes. • Cut into pieces and add salt, mix it and leave it for 1 night. • In the morning, transfer it to the mixer jar. Grind to a smooth paste. • Apply 1 tsp coconut oil to the banana leaf and pour and spread the grounded mango • If you do not have banana leaf apply oil to the plate and pour and spread the ground mango. •  Then sun dried it for 3-4 days.. • After sundried, add this to a mixer jar,add a spoon coconut oil, add chilli powder , pinch of hing, grind together. • Then transfer to a plate and mix it thoroughly. • Then store it in a airtight tight container. • The shelflife of this HinDi is more than a year.

 Rich and traditional, classic dessert recipe made with chana dal, jaggery and fresh coconut. It is generally made for an occasions which is offered to god as nivedyam and eventually served as prasadam. it is one of the popular delicacy from the udupi cuisine. Ingredients: Serves: 4    • 1 cup chana dal • 3 cup water • 1 cup jaggery powder  • 5 tsp ghee • 1 handful cashew, split • 3 cardamom crushed  • 1/4  cup coconut, grated METHOD:   • firstly, in a cooker pressure cook 1 cup chana dal with 3 cup of water for 5  whistles. • drain off the water from chana dal. you can use the leftover water to prepare rasam. • In a kadai add ghee and cashew fry until it turns brown. Take it out and keep it aside.. • Then, in a same kadai add cooked channa dal. • also add 1 cup jaggery and begin to mix. • mix until jaggery melts, keeping the flame on low. • Then add coconut and crushed cardamom mix it ...

 Tambli recipes are amazing rice side dish recipes. basically, a delicacy from udupi cuisine is prepared from curd/yogurt.   Tomato is one such vegetable which can be found available in every house anytime of the year. Tomato is consumed in myriad ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. Today ll see the recipe of Tomato Tambli/Tambuli. Ingredients: Serves: 3 • 2 Tomatoes  • 1 handful/ 6tsp Grated coconut • 1/4 tsp pepper  • 2 small laddle Curd  • 2tsp coconut oil • 1 tsp cumin seeds • 1/4 tsp mustard seeds  • 1 string curry leaves  • 1/2 tsp salt METHOD:  • Tomato should be roasted on a gas stove.  • After cools down remove the skin of the tomatoes and transfer it to the mixie jar. Then add grated coconut, pepper and water, grind to a smooth paste. • transfer it to a bowl then add salt and curd and little water. Mix it well ..it should be flowing consistency. Don't add sour curd. • H...