Chama Dumpa Vepudu | Crispy Arbi Fry from Andhra Pradesh

Chama Dumpa Vepudu | Crispy Andhra Arbi Fry

Crispy vegetable stir-fries have a special place in my heart. I absolutely love crisp fried potato, fried yam, and fried raw banana with my sambar rice and curd rice.

Also high on this list is fried arbi (taro root fry | colocassia fry). It is a great way to enjoy this vegetable that can otherwise become a slimy mess when cooked.

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Paruppu Adai, a mixed dal dosa from Tamil Nadu, served with butter and jaggery

Paruppu Adai (Mixed Dal Dosa from Tamil Nadu)

Paruppu Adai is a traditional dosa made in Tamil Nadu with Chana Dal and Tuvar Dal as its primary ingredients.

This protein-rich dosa is typically served with butter, jaggery and even Avial.

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Menthi Podi is used to flavour stir-fries.

Andhra Menthi Podi: Add Spice to Stir-Fries

I had first published this recipe for Andhra Menthi Podi in November 2012; soon after I started blogging. What a journey it has been since then. As I look at some of my old posts, I realise that they need to be updated, and so here begins that journey. Menthi

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Khandeshi Dubuk Vade: Gram flour dumplings cooked in a spiced broth

Khandeshi Dubuk Vade

There are some dishes that capture your imagination and this recipe for Dubuk Vade caught my eye long ago, when I saw it on a Maharashtrian food group.

A specialty of the Khandesh region of Maharashtra, Dubuk Vade are small portions of spiced besan batter cooked in a gravy spiced with kopra, onions, garlic, and the famous Khandeshi Kala Masala.

Do try it and you will be a fan for life!

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