Rashmi's Kitchen Tales

Rashmi's Kitchen Tales Welcome to Rashmi’s Kitchen Tales 💛
Here I share easy-to-follow food recipes, traditional dishes, and baking delights. Join me on my cooking journey ✨

Whether it may be festival sweets, everyday comfort meals, or simple cakes.

10/07/2026

Halasina Hannu Appa / Jackfruit Guliyappa 🥭✨

One of the simplest and most loved traditional snacks made during jackfruit season. Made with just ripe jackfruit, soaked rice and jaggery, these appas turn out soft inside with a beautifully golden crust.

Perfect as an evening snack with a cup of tea or coffee! ❤️

If you haven’t tried this seasonal favourite yet, save this recipe and make it while jackfruit is in season.

05/07/2026

Uppu Sole Rotti 🌿❤️

A true taste of tradition! Made using uppu sole (brined raw jackfruit), this rustic rotti is a seasonal favourite in many Coastal Karnataka homes. Crispy on the outside, soft inside and packed with flavour, it’s perfect on its own or served with chutney.

If you’ve never tried uppu sole recipes, this is the perfect one to start with. Save this recipe and give it a try! ✨

14/06/2026

Halasinakai Dose / Raw Jackfruit Dosa 🌿✨

One of the easiest traditional recipes to make during jackfruit season 😍

🥭 Method 1:
• Take raw jackfruit pods and remove the seeds.
• Grind the pods with enough salt into a smooth batter.
• Prepare dosas directly from the batter.

🥭 Method 2:
• Take 1 full raw jackfruit (pods only) and 2 cups soaked dosa rice.
• Grind together with enough salt to a smooth batter.
• No fermentation needed.
• Make thin, crispy dosas on a hot tawa.

Serve with spicy chutney, honey or even curd ❤️

Simple ingredients, no fermentation and absolutely delicious! Save this traditional seasonal recipe and try it ✨

11/06/2026

🥒 Traditional Sun-Dried Sowthekai Uppinakai ☀️

A unique old-fashioned pickle made with sun-dried tender Mangalore cucumber (sowthekai). These dried cucumber pieces can be stored for months and turned into a delicious pickle whenever needed. ❤️

📝 To make the dried sowthekai:

• Remove the seeds and cut tender sowthekai into large pieces.
• Arrange cucumber and salt layer by layer and keep overnight.
• Sun dry for 4–5 days until completely dry.
• Store in an airtight container.

📝 To make the pickle:

• Wash 2–3 handfuls of dried sowthekai once in concentrated salt water.
• Soak again in salt water for 1 hour and drain.

For the masala:
• 50 g mustard seeds
• 50 g Byadagi red chillies
• 1 tsp turmeric powder
• Small piece of asafoetida

Grind everything with a little salt water and mix well with the soaked sowthekai pieces.

Keep aside for a day or two and enjoy this flavourful traditional pickle! 😋

Have you ever seen or tasted this traditional sowthekai uppinakai

02/06/2026

Traditional Coastal Style Midi Uppinakai Recipe 🥭✨
One pickle recipe that brings back so many summer memories ❤️

30/05/2026

Raw mango menaskai 🥭✨
A perfect balance of sweet, spicy and tangy flavours in this traditional coastal style summer special 😍 Best enjoyed with hot rice and happala!

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