Buddha Bowl:

Buddha bowl is wholesome and rich in protein, fibre, and goodness.

When my daughter wanted to experience the dish’s taste, it was a real challenge to me. She had an idea about the final dish, what all should contain, a list of vegetables, how it should turn out everything in her mind and had given a list of her choices.

Dalia: Source of carbohydrate

She was not happy about the usage of rice. Hence, prepared the broken wheat precisely like how we cook rice for fried rice, by putting in a lot of water, oil, salt. Boil well, cook and strain. It tasted pretty well.

Then comes the Chana/Chickpea – Source of plant protein

– Soaked the Kabuli chana, sprouted, cooked in a cooker by adding salt two drops of oil. Drained and tossed with little tomato sauce, Soy sauce, and cooked for 2 minutes.

I follow one more method: heat oil, add ginger juvenile, hing, cooked chana, salt, coriander powder, cumin powder, a pinch of sugar.

Note Addition of oil while cooking high protein legumes helps to avoid bloating.

Next, Brinjal: Cut brinjal into 4 to 5 slices. Marinate with salt, crushed garlic, red chilli powder, Rasam powder, tamarind powder, little olive oil.

Roast it on a hot iron skillet by sprinkling little oil.

Tofu – Protein

Slice 4 pieces marinate with Sriracha sauce, Sweet chilli garlic sauce, four basil leaves (torn), olive oil.

Roast it in a hot iron skillet.

Tossed Veggies:

Veggies used here are – Cauliflower, Broccoli, Beans, Carrot (blanched)

green capsicum, red and yellow capsicum – half each

One onion – diced

I have used butter for tossing these veggies. At first, onion, then capsicum, then blanched veggies. Add garlic salt, pepper, red chilli flakes.


Boil, drain, toss with salt, butter, pepper powder.

2 Sauces: Dressings

One sauce is: Add Sriracha sauce, Honey, little sesame oil and Soy Sauce (add according to your taste). Adjust the consistency by adding 1 or 2 spoons of water.

The second sauce is: Add Sriracha sauce, Veg Mayonnaise, Red chilli powder ¼ tsp, Sweet chilli sauce, Maple syrup (add according to your taste). Adjust the consistency by adding 1 or 2 spoons of water.






Sankranthi Bhogi Palle/ Multi greens and vegetable palya:

Wish you all Happy Bhogi! While it is not a huge festival in our native. After coming to Bangalore, I learnt Some of my favourite North Karnataka recipes from my previous neighbour aunty, who hails from Solapur near Gulbarga. She used to offer some of her preparations. It starts from simple triangle chapati, obbattu, obbattu Saru, chapparadavarekai palya, chavlikai palya and khara byale Saru, Godhi nucchina Huggi, which she used to offer to God, every Friday evening and she used to distribute as a prasadam to us. Aunty used to prepare Sajje rotti and Bhogi palya, a mixed dry curry, with winter veggies, pulses and greens.

Bhogi Palle or Bhogichi Bhaji is a traditional winter recipe cooked all across Maharashtra and  Uttara Karnataka region on the day of “Bhogi” a day before Makara Sankranti. This dish celebrates the seasonal bounty of winter vegetables and groundnuts and sesame seeds which provide the much-needed warmth and nourishment to the human body during winters. It contains all the nutrients, vitamins, and healthy fat from seasonal fresh harvest with no other added masala other than the ingredients’ flavour.  

Ingredients may differ from family to family. But I like it in this way.


Mix vegetables – 1 bowl ( Potato, Red carrot, regular carrot, beans, brinjal, broad beans, cluster beans etc.)

Mix greens – 1 bowl ( palak, dill, methi, amaranth etc.)

Mix green pulses and nuts – 1 bowl ( lima beans, toor, choli or chana, double beans, groundnuts etc.)

Spring Onion – 1 small bunch

Tomato – 2 to 3 (Round heirloom variety)

Green chillies – 5 to 6 ( chopped)

Ginger – 1inch ( juveniles)

Garlic – 10 – 12 cloves

Turmeric – 1 tsp


Jaggery – ¼ tsp to balance the flavour ( an optional)

Seasoning: Oil, mustard, cumin

Coriander leaves – 1 small cup.

Garam masala – ½ tsp (an optional to garnish)


-Clean everything, keep greens, veggies, pulses separate.

-Chop spring onions, green chillies, crush the garlic. Coriander leaves and keep.

-Take one Kadai, heat oil, splutter mustard, cumin, curry leaves, garlic, ginger, green chillies.

-After frying for a while, add white part of spring onion, then tomato, turmeric, salt, and add jaggery, fry for two minutes. And all the other things from greens to pulses, veggies and give a stir.

Close the lid and cook in a small flame, When it is ready, garnish with chopped coriander leaves. If you wish, add little garam masala and stir well.

Serve with Sajje roti or any other millet roti or regular chapati. I like to have it as it is as well 😀