Chak-hao Amubi Kheer | Manipuri Black Rice Kheer

Chak-Hao Amubi Kheer | Manipuri Black Rice Kheer | Forbidden Rice Pudding

Chak-Hao Amubi Kheer is the Manipuri Black Rice Kheer.

It is nutty, creamy, and absolutely delicious. The lovely purple colour sure adds to the charm. 🙂

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Slices of Fresh Turmeric Root and Mango Ginger Pickled in Lemon Juice

Fresh Turmeric Root and Mango Ginger Pickle in Lemon Juice

Do try this delicious and easy to make Fresh Turmeric Root and Mango Ginger Pickle in Lemon Juice.

Not only is it delicious, it is also medicinal and will keep winter ailments at bay.

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Uppu Manga Chamanthi is a Coconut and Brined Mango Chutney from Kerala

Uppu Manga Chamanthi | Coconut and Brined Mango Chutney from Kerala

Having brined mangoes at home means we can enjoy raw mango recipes through the year.

Today, I am presenting the recipe for Uppu Manga Chamanthi from Kerala.

This spicy, tangy coconut and brined mango and coconut chutney is absolutely delicious when eaten with rice, or even idli or dosa.

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Vankaya Kura | Andhra Brinjal Fry

Menthi Podi Veysina Vankaya Kura | Andhra Brinjal Fry with Fenugreek Flavour

Menthi Podi Veysina Vankaya Kura is a Andhra-style Brinjal fry that is spiced with a fenugreek flavoured lentil powder.

It tastes best with baby brinjals but can be made with thin, long, purple brinjals.

The best part is that the stir-fry is that it gets done in about 30 minutes and is simply delicious.

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Tilachya Vadya

Tilachya Vadya for Makar Sankranti

Makara Sankranti celebrations are incomplete without sesame, peanuts and jaggery.

Tilachya Vadya that are traditionally made for Sankrant in Maharashtra celebrate all three ingredients.

You can make this delicious burfi in under 40 minutes. Ideal for last minute preparations. 🙂

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Vangyache Thalipeeth with butter

Vangyache Thalipeeth | Roasted Eggplant & Jowar Flatbread

Vangyache Thalipeeth is a traditional flatbread from the Marathwada region of Maharashtra.

I love this smoky, spicy flatbread that is made with roasted brinjal and jowar (sorghum) flour.

Have some left over Vangyache Bharit (Baingan Bharta)? Try this recipe. 🙂

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