Gajar ka Halwa (Carrot Halwa)

Winter means carrots (called Gajar in Hindi) abound and this means that we can make lots of Gajar ka Halwa or Carrot Halwa. A perennial crowd pleaser, Gajar Halwa is quite the “must have” as a dessert in buffets at many an Indian wedding. It is quite easy to make (except the grating-the-carrots

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Pulihora | Puliogare | Puliodharai | Tamarind Rice from Andhra Pradesh

Chintapandu Pulihora | Puliyodarai | Tamarind Rice

Chintapandu Pulihora or Tamarind Rice. The very mention of it conjures up a festive atmosphere. In my home, no festive meal is ever complete without it. Pulihora in Telugu simply means Sour Rice. The source of sourness could be tamarind (chintapandu), raw mango (mammidikaya), lemon (nimmakaya), or sorrel (gongura). So

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Chapati Pohe

This is a very popular dish in Maharashtra and makes good use of left over chapatis/rotis. If you are like me, you may even make it with freshly made chapatis. 🙂 Chapati Poha makes for a healthy breakfast or light lunch. Ingredients Chapatis – 4 Onion – 1 Medium Green

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Pesara Pappu Kattu

Pappu or Lentils are an integral part of most Andhra meals. We use a variety of lentils and have very many different ways of cooking them; as stews, as curries, or then just by themselves. Lentils, I would think, are the primary source of proteins for most vegetarians in India.

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Chakkara Pongal (Sweet Pongal) – Makara Sankranti Special

Happy New Year 2013! Here is a sweet recipe to start the new year. 🙂 I was in Chennai last week and the city is all set to celebrate Pongal on January 14. That is when I realised I had not posted the recipes for Chakkara Pongal (sweet) or Venn

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