Masoor Dal Biryani

Masoor Dal Biryani – Guest Post by Mahjabeen Sayed

This recipe for Masoor Dal Biryani has been contributed by Mahjabeen Sayed, the mother of one of my colleagues, Afreen Sayed. In fact, the recipe that Mahjabeen-ji has shared is very versatile and can be adapted to make a variety of biryanis. This is my first adaption of this wonderful

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Watalappan – Spiced Coconut Milk Custard from Sri Lanka

Watalappan is a spiced coconut milk custard from Sri Lanka, the Emerald Isle of Asia. It is quite simple to make and need relatively few ingredients; eggs, coconut milk, a touch of spices (nutmeg, cardamom and cinnamon) and special Sri Lankan Jaggery called Kithul Jaggery. I had Karupatti or Coconut

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Green Peas Pattice - Matar Pattice - Ole Vatana Patties - Maharashtrian Style

Vatana Pattice or Green Peas Patties – Guest Post for Sandhya of IndFused

I was pleased to do this Ole Vatana Pattice (Matar Pattice or Green Peas Patties) as a guest post for Sandhya Nadkarni of IndFused. I am in awe of Sandhya’s fusion cooking. Perhaps because I am a traditionalist when it comes to my cooking, I admire people who happily mix-n-match with awesome

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Punjabi Aloo Gobi - Cauliflower and Potato Curry

Punjabi Aloo Gobi – Cauliflower and Potato Curry

Punjabi Aloo Gobi. Most Indians do not need any introduction to this eponymous dish made with Potaotes (aloo) and Cauliflower (phool gobi). This was a regular curry made in our home but it gained special significance after we saw the movie Bend It Like Beckham. In this movie, the soccer-crazy

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Sri Rama Navami Naivedyam - Pachi Chalimidi, Vada Pappu, Majjiga, Panakam

Rama Navami Naivedyam Recipes: Vada Pappu, Panakam, Chalimidi

Sri Rama Navami (April 15, 2016, April 4, 2017) is the festival that celebrates the birth of Sri Rama. It also marks the end of Chaitra Navaratri, which starts with Ugadi. In Andhra Pradesh, the traditional Sri Rama Navami naivedyam includes: Panakam – A cooling drink made with dried ginger, jaggery, and pepper

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Obattina Saaru, Holige Saaru or Obattu Saaru

Holige Saaru or Obattu Saaru

Ugadi always means we make Bobbattu or Puran Poli at home. The poornam used to stuff this delicious sweet bread can also be used to make another sweet called Poornam Boorelu or Poornalu. This year I discovered yet another marvellous use for the poornam and that is to make Holige Saaru

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