Dahiwalu Pudina Chutney is the ubiquitous Indian Mint Yogurt Dip that is served in most restaurants as an accompaniment to kebabs and tikkis.
Nimmakaya Charu | Tangy Andhra Lemon Rasam
Paneer Tikka Masala
Tarri Poha from Nagpur: Recipe by Mohna
Indian Ginger Mint Tea (With Milk) | Pudina Adrak Chai
Did you know that Orange Peels are very rich in nutrients; in some cases even more so than the fruit itself?
The Orange Peel Pachadi (or Gojju) makes best use of these nutrient-dense peels that we normally throw out with nary a care.
Once you make this Dalimbe Sippe Tambuli or Pomegranate Peel Tambli (Raita or Kadhi) from Mangalore, you will never ever throw the nutritious pomegranate peel away again.
Chintapandu Pachadi is a traditional Tamarind Chutney made in Andhra Pradesh and Telangana.
We normally eat it with rice but it also tastes great with idli and dosa.
Tomato Saar is a rasam-like dish made in Maharashtra with tomato and coconut.
Serve this with rice and papad to have a light meal in Summer and warming meal in Winter.
I tasted this Gujarati Suva Kadhi (Shepuchi Kadhi) in my friend Ami's home.
Ami served it as an accompaniment to Vaal Rice, and that made for a comforting meal.
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.