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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Bengali Orange Kheer or Kheer Komola

Kheer Komola | Kamlalebu Kheer | Bengali Orange Kheer

Kheer Komola is a wonderful payasam made with juice oranges.

It is a super simple dessert recipe that essentially needs just milk, sugar, and oranges.

I loved the flavour of this Kheer Komola and it is going to become a staple in my home.

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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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