Egg Curry with Coconut Milk

By now, regular readers of this blog must have figured out that I like egg curry. 🙂 So here is another one, simpler than the earlier recipes I have posted but even more delicious, if possible. This version of the egg curry is claimed by people of both Kerala and Goa

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Gongura Pulihora

Gongura is a green leafy vegetable that is singularly identified with Andhra Pradesh. And not without reason. The Telugu people revere Gongura and turn it into yummy dishes with Gongura Pachadi leading the charge. Tangy Gongura Pappu is another favourite. Non-vegetarians use Gongura to make Gongura mamsam, Gongura Chicken, and Gongura Royyalu. Typically, Gongura Pachadi is

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Jal Jeera – A Delicious Summer Cooler with Cumin, Mint, and Lemon (And an appetizer to boot!)

It is that time of the year when Mumbai is on its path to melting tar and one is always looking ways to stay cool and hydrated. One my favourite appetizers (apart from Nimmkaya Majjiga) is Jal Jeera. Jal Jeera literally means Water (Jal) with Cumin (Jeera). However, it is much more.

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Kala Chana Masala or Senagala Koora (Whole Bengal Gram Curry)

Deciding what to cook every day is sometimes a source of stress in a foodie household like mine. This stress gets worse when we have not had time to do the weekly grocery shopping properly. It is at times like this that pulses and cereals come to the rescue. We

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Puli Inji or Inji Puli (Ginger, Tamarind, and Jaggery Relish)

Puli Inji (literally meaning Tamarind and Ginger) or Inji Puli as it is often called is a classic Kerala dish that explodes with flavour; the sourness of tamarind, the sweetness of jaggery, and of course, the bite of ginger. I first had Puli Inji many, many moons ago as a

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Ela Neer Payasam (Tender Coconut Kheer) – Sadya Special

Ever since I first had Ela Neer Payasam, I have been wanting to try it at home. Since today is Vishu, New Year for Hindus in Kerala, I thought I would give it a try. As it turned out, I could not make a better decision. Ela Neer Payasam is mildly sweet

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