Bruhath Bangalore Hotels Association (Regd)

Sabudana Khichdi INGREDIENTS: * 1 ½ cups Sabudana Soaked * 2 tbsp vegetable oil * 1 ½ tsp cumin seeds * 2 sprigs curry leaves * 2 green chilli * ½ cup raw peanuts (Optional) * Salt to taste * 2 tbsp cilantro (Optional) TIME: Soaking time: 2 hours Cook

Kosambari or koshambari is a typical south Indian salad made from pulses (split legumes) and seasoned with mustard seeds.[1] The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a

Upma,Khara Bath or uppittu is a dish originating from the Indian subcontinent, most commonly consumed in Karnataka as a breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in

Dosas are a common dish in South Indian cuisine, but have become popular all over the Indian subcontinent in recent times. Traditionally, dosas are served hot along with chutney and in recent times sambar. Other accompaniments include chutney powder (a fine groundnut and lentil powder). The origins of Dosa have