Ragi Sankati (sometimes also pronounced Sangati) is a cooked mix of starchy rice and finger millet flour. It is similar to Karnataka's Ragi Mudde which uses no rice.
Ragi Sankati is eaten as a substitute for rice and can be paired with most dals. I normally eat it with Palakura Pappu (Andhra Palak Dal) or then Mukkala Pulusu.
Ava Baddalu is an instant mango pickle flavoured with a paste of mustard seeds and green chillies.
You don't have to wait to savour this pickle. You can enjoy it immediately and therein lies the attraction; at least for me.
Nalla Karam is a spicy podi that is served with idli, dosa and even rice. The name literally means spicy black powder and comes from the use of udad dal with skin which give this powder a dark colour.
The Coriander Seeds and Curry Leaves in this powder also make it loaded with calcium, iron, magnesium and other nutrients.
I love pickles and often do not have the patience to wait for the pickling process to be completed. For me instant mango pickles are a lifesaver because I can make them on a whim and enjoy them immediately.
This a collection of instant mango pickles made in various states of India including Andhra Pradesh, Telangana, Rajasthan, Maharashtra, and Himachal Pradesh.
I will keep adding to this collection as and when I post more recipes.
Avakai or Avakaya is a pickle synonymous with Andhra Pradesh. This mango and mustard pickle is spic, tangy and has a liberal hit of mustard making it an absolute delight when mixed with plain rice or then served as a side for Mudda Pappu Annam (plain dal rice) or Perugu Annam (curd rice).
Learn to make the perfect Avakai with this recipe that includes loads of tips.
I first posted this recipe for Bhapa Doi, the super simple steamed sweet yogurt from Bengal, in 2015 as a guest post for Dimple of ShivaayDelights.com. I am now updating it with a recipe card and much better pics. It is my greatest pleasure that I am able to do this super simple yet super...
Andhra Mamidikaya Nuvvula Pachadi is a nutty and tangy chutney made with raw mango and sesame (til).
It is typically mixed with hot rice topped with sesame oil and eaten. However, it is a good accompaniment for idli and dosa as well.
Making a hotel-style crisp and lacy rava dosa is rather easy. You just need to get the batter right and have some patience.
My father is a legend at making the perfect Rava Dosa and I have included all the tips & tricks I have learnt from him in this post.
So yesterday I posted Podi Idli Upma and today I am here with Lemon Idli Upma.
This tangy Lemon Idli Upma was just what I need to pep up my day.
So I started out making Idli Upma and then decided to spice things up by adding Molaga Podi to it.
The result was this spicy and delicious Podi Idli Upma.