Kobbari Palu Charu is a simple and robust Coconut Milk Rasam. It have a lovely, rich flavour profile and is quite a surprise when you serve it.
Called Thengai Paal Rasam in Tamil Nadu and Kayi Halu Saaru in Karnataka, this rasam will over people you serve it too.
This is the recipe for a hearty Vegan Roasted Tomato and Red Bell Pepper Soup.
The red bell pepper helps cut the tanginess of the tomato and lends this soup a nice full-bodied flavour.
I learnt this recipe for Udupi Rasam from my friend Anupama Michael.
This hearty rasam is made with a paste of slow roasted spices that gives it a robust flavour. I enjoy hot with rice and papad.
Miriyala Charu is the Andhra Pepper Rasam. I make it at least once a week during winters to keep warm.
This Andhra equivalent of Tamil Nadu's Milagu Rasam is great for curing colds and tackling indigestion.
This Creamy Roasted Pumpkin Soup is by far one of the most often made in my home.
It is hearty, delicious, and low-calorie as I do not use any coconut milk or cream in it. Ideal for post Diwali detox.
Nagula Chavithi is the day people in Andhra Pradesh worship Nagas or snakes. This festival falls on the fifth day after Naraka Chaturdashi (This year Nagula Chavithi is on November 11, 2018).
On this day, we fast through the day, worship nagas, offer naivedyam of Vada Pappu, Chalimidi, Chimmili, Panakam, bananas, and milk.
Can’t wait to make this. What do you use for a chutney grinder? It looks like the blades are specifically for this type of grinding-not like a coffee grinder.
The cake looks simple, but exotic in its own way. The texture and taste of the cake, the way you put it, sound so very interesting. I’d never have thought of using nutmeg in a cake either!
I loved the small tips that you thoughtfully added. Those are the very things that creates a desired dish or a bit of disappointment. Thank you so much.
