Once you make this Dalimbe Sippe Tambuli or Pomegranate Peel Tambli (Raita or Kadhi) from Mangalore, you will never ever throw the nutritious pomegranate peel away again.
Chintapandu Pachadi is a traditional Tamarind Chutney made in Andhra Pradesh and Telangana.
We normally eat it with rice but it also tastes great with idli and dosa.
Tomato Saar is a rasam-like dish made in Maharashtra with tomato and coconut.
Serve this with rice and papad to have a light meal in Summer and warming meal in Winter.
I tasted this Gujarati Suva Kadhi (Shepuchi Kadhi) in my friend Ami's home.
Ami served it as an accompaniment to Vaal Rice, and that made for a comforting meal.
Vaal Ni Dal No Pulav is a simple and delicious Vaal Rice from Gujarat.
It is traditionally served with Kadhi and Papad.
This creamy Coriander Peanut Chutney (called Kothimeera Palli Pachadi in Telugu) makes for a great sandwich spread, and tastes great with idli and dosa as well.
Kolhyache Bonde are Sweet Pumpkin Pakoras from Vidarbha in Maharashtra.
Pair these Sweet Pumpkin Fritters with a spicy Coriander Chutney or a Tangy Tamarind Chutney to enjoy a delicious snack.
Sambhar Wadi is a specialty of the Vidarbha region of Maharashtra.
These are parcels made with a besan-based dough stuffed with a spiced coriander filling. Simply amazing when dunked in some Kadhi.
I made this Dhanshak Masala at home using the recipe Jenifer Pettigara Mistry had posted many many years ago on a food group.
The Dhanshak I made with this masala was just loved by all. :)
Freshly harvested pigeon pea (tuvar) abounds in winter is the centerpiece of this wonderful sabzi called Baingan Aur Tuvar ki Sabzi (called Tuvar Ringan nu Shaak in Gujarati). I learnt this recipe from my friend Mohna Parate and is made in the inimitable Nagpur style that she is famous for. Like all Mohna’s everyday recipes,...