Dondakaya Vepudu, Tondli Fry, or Ivy Gourd Stir Fry

Dondakaya (tendli or Ivy Gourd) is a great favourite in my home. I make it in many different ways; with menthi podi, with koora podi, as bharli tondli, as tondli bhaat… Here is one more variant. There is something about tender and crisp stir fry with curd rice that cannot

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Tomato Pappu – Andhra Style Tomato Dal

Every region Tomato Pappu is very easy to make and goes very well with hot rice and ghee. I often make it with Cabbage Curry as a side dish. Ingredients Kandi Pappu/Tuvar Dal/Pigeon Pea – 1 Cup Tomatos – 2 (Medium) Green Chillies – 3 or 4 Chaaru Podi – 1

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Omeletter Jhol or Bengali Omelette Curry

The only place where I have ever eaten Omeletter Jhol or Bengali Omelette Curry is in my dear friend Madhumita’s home. The first time I ate this dish, it was a revelation and I instantly fell in love with it. In fact, Madhumita ensures that this curry is always served when

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Nimmakaya Kharam

I was reviewing the recipes I posted in the year gone by. I was so amused to see my Andhra origins coming through loud and clear with the number of pachadi and uragaya recipes I have posted. So I thought why break the tradition and am continuing this year with

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Pav Bhaji

Mumbai is famous for its street food; Vada Pav, Bhel, Pani Puri, Sev Puri, Ragda Pattice, Dabeli… The list is endless. My absolute favourite is Pav Bhaji. Nothing can beat a well-made, spicy, buttery Pav Bhaji is satiating those hunger pangs or cravings for junk food. Amma used to make

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Rajma Masala (Kashmiri Version)

Well, I normally make Rajma with a store-bought standard Rajma Masala powder. However, the other day I was talking to a friend about this marvellous Kashmiri Kofta I had at Barbeque Nation, when the discussion turned to Kashmiri Food and she gave me this recipe for Rajma. It was so

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