Kobbari Pachadi or Coconut Chutney for Idli or Dosa

In most South Indian households, the traditional coconut chutney rules the roost at breakfast. Made from fresh coconut, this chutney is an absolute delight with idlis or dosas. Given how often I make this chutney, I was quite surprised to realize that I had not written about it. I had

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Paan Shots (Betel Leaf Aperitif and Digestif)

Earlier this month, I had the opportunity to dine at Jiggs Kalra’s Punjab Grill. I had heard quite a bit about this restaurant but this was the first time I had the opportunity to dine here. Needless to say, the food was very good, and a mix of hearty tradition

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Egg Biryani or Anda Biryani with Coconut Milk

The past few weeks have been a whirlwind of activity and that means cooking elaborate meals always takes a backseat. As a result, I am looking for easy-to-make dishes and as many one-pot meals as possible. This past Sunday was no exception. Having worked through the weekend, I was looking

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Kothimira Kobbari Pachadi | Kothamalli Thengai Thogayal | Coconut Coriander Chutney

Given how often we have Idli and Dosa for breakfast, it can get quite boring very fast. To alleviate this boredom, I try different chutneys and podis as accompaniment. The Coconut Coriander Chutney is a simple variation of the traditional Coconut Chutney. Called Kothimira Kobbari Pachadi in Andhra Pradesh and Kothimalli

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Nalla Kharam – Spicy Podi for Idli, Dosa or Rice!

Think of a spicy accompaniment for Idli or Dosa, and most people think of the traditional, Khara Podi (aka Molaga Podi). My favourite, however, is Andhra Nalla Kharam; a name which literally means Black Chilly Powder. 🙂 The relatively bland Idli or Dosa serves as the perfect vehicle to enjoy this absolutely

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Bread Upma

Bread Upma is an interesting way to spice up plain old bread. Don’t mistake me; I love toast as much as the next person. However, sometimes, the heart craves something different and spicy; and this is where Bread Upma comes in. It is a simple and quick snack or breakfast that

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