Tomato Ullipaya Pachadi | Andhra Tomato Onion Chutney for Idli & Dosa

This simple yet tasty Tomato Ullipaya Pachadi is often served in hotels around South India as an accompaniment to Idlis and Dosas. The uniqueness of this tangy tomato and onion chutney is that it needs very few ingredients and even those are very easily found at home. It gets done

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Soft White Idlis with Idli Rava or Cream of Rice

Recently, I had posted the recipe for Super Soft White Idlis using udad dal and parboiled rice. Then I got this request from Rama, my cousin, for the recipe with Idli Rava or Cream of Rice as she finds it difficult to get parboiled rice in USA. So here goes!

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Bandhakopir Torkari (Bengali Cabbage, Peas and Potato Curry)

Bandhakopir Torkari is what I present today. Lately, my father seems to have grown inordinately fond of Cabbage. While my family loves Cabbage, having it once a week is quite an overload. So a few weeks ago, my brother and I were scouring the net for an alternate way to

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Carrot and Ginger Soup with a Dash of Orange

What do I say about the taste of this soup! Your mind fights to identify a distinct taste; is it the sweetness of the carrots? Or then the tanginess of the orange? Wait! it is the sharpness of the ginger. I quite liked this eclectic mix of tastes in this Carrot

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Schezwan Fried Rice or Sichuan Fried Rice

Are you craving for something hot and spicy? Schezwan Fried Rice is the perfect one dish meal that can satisfy such a craving in a jiffy. It is also very easy to make and needs very few ingredients. I made this batch with homemade Schezwan Sauce but you could use store

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Schezwan Sauce (Sichuan Sauce)

The word Schezwan (Indian for Sichuan) is synonymous with spicy and you will find Indians who love hot and spicy food ordering Schezwan Fried Rice or Schezwan Noodles by the tons in places that serve Indo-Chinese food. In fact, many an Indian is known to change the colour of sweet Corn

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