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  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...

  Today’s dish is a simple stir fry made with methi or fenugreek leaves. As you all know fenugreek leaves are rich in iron and nutrients. They are very good for health. Lactating mothers should eat fenugreek leaves as it promotes milk flow. Making this methi or fenugreek leaves stir fry is easy. But you should be patient in separating the leaves from the stems. This is a tedious task. If you add stems you feel more bitterness. I have added jaggery to this stir fry as fenugreek leaves have a bitter taste. But after cooking they taste good. You can alter the jaggery content as per your taste. If you don't like you can skip. INGREDIENTS: Serves: 3 1 cup= 250ml • 1 bunch fenugreek leaves/ methi leaves (200gms) • 1/4 cup toor dal • 1 green chilli • 1tsp urad dal • 1/4 tsp mustard seeds • 5tbsp grated coconut • 1 tsp chilli powder • 1/4 tsp turmeric • 1/4 tsp rock salt METHOD: • Wash the toor dal and put 1 whistle.then strain the dal keep it aside. Don't throw the remain...

   Uchellu/gurellu is very popular in North Karnataka and Maharashtra.in kannada it's known as Uchellu, Gurellu, in Maharashtra it's called Khurasni, in English it's called Niger seeds. Today we will see the chutney powder of this seeds. Its tasty, spicy and full of flavors . Uchellu chutney powder + curd with  Jowar roti  is a good combination..you can go it with idli and dosa too. Its a very very simple recipe but very versatile spice mix . They can be used as a side dish with idli,dosa ,rotti etc, can be sprinkled to your salad , stuff into veggies like brinjal ,bhindi etc or making your subzis more yummy by adding a tsp of it . Whichever way this gurellu chutney powder will surely spicen up your meal. INGREDIENTS: 1cup= 250ml • Gurellu/ Niger seeds - 1 cup • Garlic- 20- 30 pods or 2 whole garlic • Curry leaves- 1/2 cup • Cumin seeds- 1 tbsp • Tamarind- small gooseberry size • Kashmiri red chilli powder- 2tsp • Salt- 1 tsp • Jaggery- 2tsp( opt...