Well my native is Tamil Nadu but settled in Bangalore…so the dishes we prepare in home are mixed with dishes of Tamil Nadu and Bangalore.
Masala Dosa-This world favourite dish originated in Southern India and especially this crisp form of Dosa is from the Udupi cuisine.
Bisibelebath
One of my favourite dishes from Bangalore cuisine,this dish should be eaten when it is hot along with Khara Boondi to make a perfect taste.
Mysore Pak -
This famous sweet of Karnataka will melt as soon as you take it in your mouth……Prepared from Chana Dhal, jaggery/sugar and ghee,the ghee will start flowing from its sides as soon as taste it.
Bussaru-
One of the favourite dishes of Bangalore to be eaten along with rice,its famously called as Kannada sambar by Tamils like us who have settled in Bangalore.
Neer Dosa-A dish from Mangalorean cuisine..
Pongal or Milagu Pongal-
Prepared on 4th day Pongal festival of Tamil Nadu,Venn Pongal as the name suggests resembles the same colour of butter.
Idlies- No dish can be as white as Idlies and its fluffyness which comes after steaming will make you to eat it again and again.
This dish when steamed on White cloth in a Idli Gunda by using wood will taste more than the steamed one using Stove.
Pongal Kootu or Ezharai Kootu
Pongal Kootu is one of the famous Kootu prepared on the day of Surya Pongal(A famous festival for us).The ingredients are prepared from 7 types of vegetables(Mainly creepers).
Paal Payasam-This sweet porridge is made during festivals and is offered to God.Made from milk,roasted semiya and fried cashews will make you to have again and again.
Pachai Payir Paniyaram-Grinded Bengal gram filled with Thengai pooranum(coconut and Jaggery),coated with Maida flour and fried in groundnut oil, this dish is prefect to eat as a evening snack .
Kozhukattai or Modakam-One of the favourite dishes prepared on Vinayagar Chaturthi and Karthigai Deepam,this dish is liked very much by Lord Ganesha and Lord Muruga(karthikeya).
Kevaru Puttu-Kevaru Puttu is a dish from my native made by steaming Kevaru(Ragi powder) with dessicated coconut and Pana Vellam(Jaggery from Palm tree).
Adai
Adai is a instant dish that resembles like Dosa but is made from soaked grams of various types.
This dish is prepared on the days of Pournami(full moon) and mainly on Thiruvadirai festival(the day on which universe was created).
Thenga Poli-
Introduced by Marathas during their rule in Tamil Nadu,this dish as become famous among us,mainly prepared on festival days,its shelf life is longer.
Paruppu Vadai
Every festival of Tamil Nadu has two dishes mainly- One is Payasam and the other is Paruppu Vadai.
Our banana leaf should compulsory have these two dishes.
Kuzhi Paniyaram
The vessel used to make this dish is very different as it has space for filling this rounds.
As the name indicates this Paniyaram uses Kuzhi shetty for its preparation.
Idiyappam- Idiyappam or Indian noodles is prepared from steamed rice flour.
Last but not least- My favourite dish from my native-The one and only Ambur Biriyani.
Eat it once and you will die for it.
This is the way we prepare the dishes and offer it to our God on festival days.
Ganesh Chaturthi at my home!