- Multiple entries are allowed. Photos are mandatory for each recipe.
- Nokkal - Cashew Nut CandyCook time 10 mins10 Likes
This particular one, for example, is something I have seen a lot inside the paruppu thengai koodu (the traditional cone) in weddings and functions, but never knew that it had a different name when made as a snack of its own. My husband absolutely loves this and whenever amma goes to a function and sees this as a sweet in paruppu thengai koodu, she would make sure to get some for him.
- Spicy Kadele Bele Chutney / Chana Dal ChutneyCook time 10 mins18 Likes
A spicy and tangy dal based chutney which is power house of energy and taste. The play of flavours is wonderful. The dal is cooked dry. The chutney uses only minimal water by way of the soaked tamarind.
- Harive Soppu Bendhi (Green Amaranth and Coconut Curry)Cook time 15 mins18 Likes
Bendi is a simple, mildly spiced coconut gravy made using gourds like bottle gourd, pumpkin, ash gourd or greens like spinach, malabar spinach, green/red amaranth etc. The only spice used in the coconut gravy is cumin and a green chilli or two for light kick of heat. This Harive Soppu Bendi makes a perfect curry for little ones or those who can’t handle too spicy curries. With no overpowering spices competing, naturally astringent amaranth leaves flavour comes through the mild coconut gravy. Try this simple and flavourful Amaranth Coconut Curry when you feel like eating some light and healthy food and see your taste buds thanking you! :)
- Paalaadai Katti Varuthadhu avec Port Wine Reduction and Channa Dal FrittersCook time 30 mins5 Likes
The dish belongs to Pondicherry Cuisine. A unique marriage of South Indian and French Flavours. Le Pondi Cheese is a famous cheese from Pondicherry. It is made with curry leaves. I took this concept and adapted it with Cottage Cheese or Paneer. Port wine reduction was sweet in flavour while the channa dal fritters were the crunch factor.
- Makkan peda / Arcot Makkan PedaCook time 20 mins29 Likes
Makkan peda is believed to be loved by the Nawabs, brought to South India by them. It has close resemblance to gulab jamuns but has dry fruit filling inside. The taste is rich and buttery smooth. Like makhan(butter) it is so delicious and melt in the mouth kind....
- Mysore PakCook time 45 mins67 Likes
Mysore pak was first prepared in the kitchens of the Mysore Palace by a palace cook named Kakaasura Madappa out of the above ingredients. The cook at the mysore Palace kitchen simply made a concoction of gram flour, ghee and sugar. When asked its name, Madappa obviously didn't have its name in mind, so he simply called it the ‘Mysore pak’. Pak (or paka, more precisely), in Sanskrit and other Indian vernaculars, means sweet. It is traditionally served in weddings and other festivals of Southern India. The aroma of desi ghee when combined with gram flour is simply amazing. Well I got this recipe from one of my old neighbor lady who used to make this delicacy in every special occasion of her house. The Golden beauty that simply melts in mouth leaves stains of Ghee all over your hands is something I could die for.
- Ennai Urulai Kizhangu Varuval/ Chettinad Potato RoastCook time 15 mins30 Likes
Varuval is a common Chettinad way of cooking – which is basically a dry dish, fried with spices and onions. The freshly ground masalas should be hand pounded on mortar and pestles to lend an earthy flavor. The dish is best made with baby potatoes and can be served as a side dish or appetizer.
- Mangalore Banana BunsCook time 30 mins8 Likes
‘Banana Buns’ is a popular Breakfast/Snack item in the Mangalore and Udupi region of Karnataka, India. It’s basically a soft, sweet and fluffy banana poori. A perfect snack for breakfast / tea time. Mangalore banana buns are the perfect and delicious snack for the tea time. It is an authentic dish of the Mangalore region of Karnataka. Mangalore banana buns are also known as Mangalore buns and Banana buns. It is a mouthwatering and luscious dish prepared by ripe bananas and flour. You can find these banana buns in almost every restaurant of Mangalore as a breakfast item as well as tea time snack, but you can rarely see these unique banana buns outside the Mangalore. Mangalore banana buns are very light and fluffy just like the other buns and it will definitely give an amazing experience in each and every bite. You can easily prepare these banana buns at your home with the help of very few ingredients. Prepare the dough by adding mashed bananas, butter, salt, cumin, baking soda, sugar and plain flour. Make some small sized balls from this dough and fry them in oil. You can serve these Mangalore banana buns with coconut chutney or tomato ketchup. Try these banana buns at your weekend and get the best compliments from your family and friends.
- Karimeen Pollichathu.Cook time 20 mins13 Likes
Karimeen Pollichathu is a famous fish fry made with pearl spot fish. The fish is crisp from outside and soft and juicy from inside. This was my first try with karimeen and must say it turned out really good. I always thought it is very difficult to make it. But its so easy and the results are finger licking good. So lets start making Karimeen Pollichathu.
- Lotus Stem Curry - Thamaraithandu PuliKuzhambuCook time 20 mins48 Likes
A unique and special curry from my Grandma’s kitchen. My grandma usually prepares this Pulikuzhambu with other vegetables but I have added Lotus stem in her signature dish. This Pulikuzhambu neither needs any sauté nor constant monitoring. Though the procedure seems to be lengthy but an easy one, a must try recipe.
- Majjige huliCook time 20 mins24 Likes
Majjige huli is the south Indian counter part of Kadhi. It is normally prepared during wedding and festivities. But then this subtly flavoured curry is so delicious that you just don't need an occasion. You just make this and you can turn that meal into a special one.
- Mutton Drumstick kormaCook time 35 mins18 Likes
This Mutton Murungakkai korma must be made simply so you know how glorious this korma smells, to savour the unbeatable combination of tender mutton and soft cooked drumstick in spiced coconut milk. This is the kind of korma you eat with your hands. Use soft idlis or dosas to mop up that lovely korma. It goes amazingly well with pooris or over rice too. Enjoy!
- Veggies momus perogieCook time 25 mins10 Likes
- Masala PavCook time 15 mins31 Likes
- Butter IdliCook time 20 mins6 Likes
- Kerala Chicken CurryCook time 30 mins11 Likes
- Khotto/idli Batter Steamed in Jackfruit LeavesCook time 30 mins6 Likes
- Rava UpmaCook time 15 mins30 Likes
- Instant JalebiCook time 40 mins37 Likes
- Idli BurgerCook time 20 mins23 Likes
- Churi Muri (Mangalorean Bhel)Cook time 0 mins19 Likes
- Kaya Curry with Rice DumplingsCook time 15 mins4 Likes
- Southern/ Dosa CigarsCook time 20 mins2 Likes
- Capsicum Parupu UsiliCook time 10 mins4 Likes
- Butter MurrukuCook time 20 mins9 Likes
- Egg PuffCook time 45 mins73 Likes
- AdaiCook time 20 mins17 Likes
- KunukkuCook time 3 mins6 Likes
- South Indian Vellai kondakadalai Kuzhambu / South Indian White Channa GravyCook time 50 mins9 Likes
- Jaman (Andersay or Baked Gulab Jamun)Cook time 60 mins25 Likes
- Pottukadalai LadduCook time 5 mins16 Likes
- ThirattipalCook time 30 mins6 Likes
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