Getting to this recipe for the perfect Ratlami Sev was quite a challenge, but the end result was just absolutely worth it. The final version of the Ratlami Sev was crisp but not crunchy with the flavour of cloves coming through. So all’s well that ends well. Ratlam is a
Menthi Majjiga is a staple in my home on hot summer days. It is a traditional recipe from Andhra Pradesh in which buttermilk is tempered with methi and ajwain.
Menthi Majjiga can be savoured at room temperature or then chilled. All you do is mix it in some rice and believe you me, it will make for a heavenly meal. 🙂
Allam Pachadi is ginger chutney as made in Andhra Pradesh. In many homes and eateries in Andhra, you will find this sweet, spicy, and piquant chutney being served with idlis and dosas.
Allam Pachadi is the favoured accompaniment for Pesarattu and Garelu (Vadas).
Made with ginger and flavoured with jaggery, and chillies, Allam Pachadi is always in a class of its own.
Pesarattu Paddu is a Whole Moong Paniyaram made with Pesarattu batter.
Also called Pachai Payaru Paniyaram, this is a very easy to make snack and is elevated when paired with Allam Pachadi (Andhra Ginger Chutney).Continue reading
When Parul invited me to do a guest post for her blog, I made these Kuzhi Paniyaram.
Why Kuzhi Paniyaram you ask? Well, most of us have idli batter on hand so making this snack needs little or no prep.
Also, you can customise this low-oil snack to your taste by adding vegetables like onions, carrots, cabbage, and more.Continue reading
I have lost count of the number of times I have made this quick and easy Kalakand. Each time it has proved to be a hit.
All you need is a tin of Milkmaid (400 gms sweetened condensed milk), 500 gms Paneer, and 1 tsp of Cardamom Powder. And of course, 40 minutes to spare.Continue reading