Badam Halwa or Almond Halwa is often served at Diwali or Weddings in South India. This rich, delectable and mellow dessert is quite the crowd pleaser, and is very easy to make.
Badam Halwa | Almond Halwa
Ghee Mudda Pappu Gongura Annam
Whoever invented Ghee Mudda Pappu Gongura Annam is a genius. This simple and delicious soul food consists of spicy Gongura Pachadi mixed into mellow Dal Rice and then topped with generous amounts of ghee. What more can an Andhra ask for!
Nalagri Huli | Sambar with Cow Peas & Ash Gourd
Nalagri Sambar or Nalagri Huli is a traditional Hebbar Iyengar Sambar made with Black Eyed Peas, Tuvar Dal, and Ash Gourd.
This delicious Sambar is savoured with rice and papad.
Namak Para | Namak Pare
Crisp and flaky Namak Para is one of my favourite snacks to munch at tea-time. Of course, we make these savoury Namak Pare and their sweet counterparts Shakkar Pare (Shankarpali) at Diwali.
Menthi Majjiga | Andhra Buttermilk Tempered with Fenugreek
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. 🙂
Papad Churi Chaat | Papad Chat
Papad Chat or Papad Churi Chaat is a simple snack that you make by mixing roasted and crushed papad with some chopped tomatoes, onions, chilli powder, chat masala and salt.
Don’t let the simplicity fool you; this Papad Chat is delicious and just what you need with a hot cup of Chai to elevate your evening!
Boondi Raita (With Tips for Crunchy and Soft Versions)
Boondi Raita is one of my favourite raitas. First I love the texture of this raita; crunchy Boondi and creamy Dahi. Of course, it is also super easy to make and so I can make it on a whim.
I pair Boondi Raita with Biryani, Pulav, and even Rotis. Of course, as with dishes I love, I can eat it by itself as well. 🙂
Batatyacha Kees | Nutty, Pan-fried Maharashtrian Grated Potato
Nutty and mildly spicy, Batatyacha Kees is favoured Farali Food (Vrat ka Khana) in Maharashtra. It is a simple dish of grated potato pan-fried in ghee with some cumin and green chilli.
Easy to make and delicious, Batatyacha Kees helps you keep hunger pangs at bay on days of fasting like Ekadashi and Navratri.
Kadalai Paruppu Sundal | Chana Dal Sundal
Kadalai Paruppu Sundal or Chana Dal Sundal is a delicious and easy to make snack that is often served during Navratri.
In Andhra, this dish is called Senaga Pappu Kobbari Kura and is eaten with rice and ghee to make for a filling meal.
Either way, this vegan dish that is rich in plant-based protein in a delightful snack.
Pesara Garelu | Andhra Moong Dal Vada
Crunchy and delicious Pesara Garelu are the protein-rich Andhra Green Moong Dal Vadas. They are a much-favoured tea-time snack as well as naivedyam for festivals such as Navratri.
Sweet Corn Sundal | Mokkajonna Guggillu: Navratri Recipe
Sweet Corn Sundal is a great choice as an evening snack as well as a Navratri Sundal. Slightly sweet because of the corn, with a hint of spiciness from the chilli, this snack is filling, delicious and nutritious.
This is also an instant Sundal because there is no pre-soaking of the corn.
Sabudana Khichdi (Perfect and Non-sticky)
Filling, delicious and nutritious, Sabudana Khichdi is perhaps Maharashtra’s most-favoured Vrat ka Khana. This recipe will help you make just the perfect, non-sticky Sabudana Khichdi, every single time.
In this recipe, I have made Sabudana Khichdi using only those ingredients that are permitted on fasting days such as Ekadashi and Navratri.
