Rotifix Menu

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Gujarati Methi Thepla, a must try lightly spiced paratha like Indian flat-bread is prepared from wheat flour, fenugreek leaves and other spices.

Bisi bele bhath, which translates to 'hot lentil rice dish' in Kannada language, is a wholesome meal. It is said to have originated in the Mysore Palace and from there spread across the entire state.

Curd Rice is a delicious easy south Indian rice recipe where cooked rice is mixed with curd and tempered using oil, mustard seeds, curry leaves and asafoetida. Also known as Thayir Sadam, Yogurt Rice or Daddojanam. It is a full meal in itself and can be had any time of the day.

Puliyodarai, Pulihora, Puliyogare or simply Tamarind Rice is a common rice preparation in the South Indian states of Andhra Pradesh, Telangana, Karnataka and Tamil Nadu. Puli in Pulihora can be translated as "sour taste" referring to the characterizing use of tamarind as one of the main ingredients.

Hyderabadi Dum biryani is an aromatic, mouth watering and authentic Indian dish with succulent veggies or chicken or mutton in layers of fluffy rice, fragrant spices and caramelized onions.

Hyderabadi Dum biryani is an aromatic, mouth watering and authentic Indian dish with succulent veggies or chicken or mutton in layers of fluffy rice, fragrant spices and caramelized onions.

Mirchi ka salan, or curried chilli peppers, is a popular chilli and peanut curry of Hyderabad, Telangana that usually accompanies Hyderabadi biryani. The dish contains green chilli peppers, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf, and thick tamarind juice.

Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings.

South Indian style Kurma is delicious gravy based dish made with mixed veggies, coconut, yogurt, nuts and spices. It is served with chapatis, pooris or steamed rice.

Poori is an unleavened deep-fried bread, originating from the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in Puri bhaji, but may also be eaten with sweet dishes.

Avial is a dish which is believed to have been originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves.

Yennegayi is a delicious stuffed brinjal (egg plant) curry from the karnataka cuisine. Small tender brinjals are stuffed with a spice paste and then simmered.

Bele obbattu is an authentic sweet of Karnataka. It is prepared by stuffing the jaggery-dal filling in the maida dough and rolling it into flat rotis and cooking it on the pan. AKA Puran Poli in Maharashtra and Gujarat.

Idli or idly is a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice.

Medu vada is a South Indian fritter made from black lentil or urad dal. It is usually made in a doughnut shape, with a crispy exterior and soft interior.

Akki roti, akki meaning rice in kannada, roti refers to a flat bread cooked on a griddle. Akki roti is made with rice flour and is an everyday food from karnataka cuisine.

The Masala Akki Roti Recipe is a delicious spicy flat bread from karnataka that is made from rice flour. Made from rice flour, shredded vegetables and spices.

Gujarati Kadhi is a very popular Gujarati dish made from Buttermilk or dahi (yogurt) and gram flour. This kadhi is lighter than punjabi version.

Undhiyu is a variant that is served with puri at weddings and banquets. Again it is a mixed vegetable casserole, made with red lentils and seasoned with spices, grated coconut, and palm sugar in a mild sauce. It is garnished with chopped peanuts and toasted grated coconut.

Gujarati Dal AKA Khati Mithi Dal is a healthy dish prepared from tuvar dal (pigeon pea) and many Indian spices. It is a part of the everyday meal and is mild sweet and sour compared with any other Indian dals.