Hinga Chutney - The popular Coconut Asafoetida Chutney from Konkan

Hinga Chutney | Coconut Asafoetida Chutney: A Konkani Recipe

I have been meaning to try this Konkani recipe for Hinga Chutney for a while now. I love both the main ingredients of this chutney Coconut and Asafoetida. This chutney is different from the usual variations of Coconut Chutney; be it the simple Coconut Chutney for Idli and Dosa, the

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Paneer Tikka Masala is a gravy version of the popular starter, Paneer Tikka

Paneer Tikka Masala

Recently I had posted the recipe for Paneer Tikka, the starter. This is an extension of that recipe and the result is Paneer Tikka Masala, a gravy-based side dish for rotis. I am not a big eater and so avoid soups and starters (or then eat only those) in favour of

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Paruppu Urundai Mor Kuzhambu

Paruppu Urundai Mor Kuzhambu from Tamil Nadu

Paruppu Urundai Mor Kuzhambu is a specialty from Tamil Nadu. It is essentially steamed lentil balls in a coconut-spiced yogurt gravy and a variation of the Paruppu Urundai Kuzhambu that I had posted last year. The main difference between the two dishes is the source of tangy taste; Paruppu Urundai Kuzhambu uses tamarind

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Usirikaya Nilava Pachadi | Usirikaya Pachadi - Andhra Style Amla Chutney

Usirikaya Nilava Pachadi | Andhra-Style Amla Chutney

Winter is here and brings with it one of my favourite fruits; Usirikaya (known as Amla in Hindi, Nellikai in Tamil, and Gooseberry in English). This magic fruit is laden with Vitamin C, Vitamin A, and antioxidants; and has loads and loads of health benefits. Read more about the benefits of Amla

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