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.
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.
Vaal Ni Dal No Pulav is a simple and delicious Vaal Rice from Gujarat.
It is traditionally served with Kadhi and Papad.
This creamy Coriander Peanut Chutney (called Kothimeera Palli Pachadi in Telugu) makes for a great sandwich spread, and tastes great with idli and dosa as well.
Kolhyache Bonde are Sweet Pumpkin Pakoras from Vidarbha in Maharashtra.
Pair these Sweet Pumpkin Fritters with a spicy Coriander Chutney or a Tangy Tamarind Chutney to enjoy a delicious snack.
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.