Ajjis recipies

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How to make Hasi Majjige Huli ( Easy Buttermilk Curry)

Hasi Majjige Huli is a very simple dish which actually does not need any cooking other than adding Tadka (vaggarne) in the end. It's base is curds and coconut. The best way to eat it, is with hot rice and a spoon of ghee. Lets move on to the ingridients. Ingridients: Grated coconut - 1 cup Green chillies - 2 or 3 Mustard - 1/2 tsp Coriander leaves - Finely cut - 1tbsp Turmeric(haldi) - 1/4 tsp Curd - 2 cups Salt - according to taste For seasoning: Mustard - 1/2 tsp Oil - 1 tsp Red chilly - 1 pc Curry leaves - 5-6 leaves Procedure: Grind the coconut, green chillies, mustard, turmeric, and coriander leaves into a paste. Add the paste to the bowl of curds. Mix it well. Add salt according to taste. In a kad...

Mysuru Tomato Rasam ( Ajji Saaru)

Rasam is an emotion for many people in Karnataka and Tamil Nadu. It can be made in different ways. We are showing you how to make a particular Rasam which is the Mysuru Tomato Rasam . Pic courtesy: Sneha Ramachandran Some of the benefits include , 1. Prevention of constipation....

How to Make Menasina Saaru (Black Pepper Rasam)

Menasu in Kannada means Pepper . Menasina Saaru is a very healthy rasam usually had in winters or when a person is having a cold. This Rasam is very particular to Karnataka. This Rasam is intended to be spicy but, you can add pepper as per your taste and preference. Lets check How To Make Menasina Saaru(Black Pepper Rasam) . Ingridients: Oil - 1tsp Bengal Gram - 1tbsp Urad dal - 1tbsp Rice - 1tsp (you didnt guess this, did you?) Black pepper - 1 tsp - If you want spicy, add more. Curry leaves - 5-6 leaves Grated Coconut- small cup (Tbsps) Milk - 1/2 glass Jaggery - 1 very small piece Salt - to taste. For seasoning: Bengal gram - 1 tsp Ghee - 1 tsp Procedure: On a medium flame, heat the oil in a pan. Add pepper until it crackles a little bit. Now, add Bengal gram, urad dal,rice,curry leaves. Whe...

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