This recipe from Shailaja Bamane results in just the perfect Shankarpali or Shakkar Para.
The result is a crisp and light Shankarpali with just the right amount of sweetness. Do try it this Diwali.
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Kakarakaya Podi | Andhra Bitter Gourd Chutney Powder | Pavakkai Podi
Kakarakaya Karam Podi is the Bitter Gourd Chutney Powder that we make in Andhra Pradesh and Telangana.
We traditionally eat this podi with rice and ghee, but you can also enjoy it with Idli.
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Pachi Chalimidi | Akki Thambittu for Navratri, Rama Navami, Nagula Chavithi
Pachi Chalimidi is a rice flour laddu that is a must for most of our festivals.
It that needs no cooking at all; hence the word "pachi" in the name which means "raw". in Telugu.
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Nimmakaya Charu | Tangy Andhra Lemon Rasam
Nimmakaya Charu is the Andhra Lemon Rasam that is quite different from the versions made in Tamil Nadu and Karnataka.
This tangy lemony soup is made with just Tuvar Dal and loads of lemon juice. Just what you need on a cold winter day or a rainy day.
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Easy Tomato Rice | Thakkali Sadam | Tomato Annam
This tangy, mildly spicy South Indian Tomato Rice is easy to make and gets done in less than 30 mins.
Pair this Thakkali Sadam (as it is called in Tamil Nadu) with some papad or even just cold dahi, and you have a great one-dish meal.
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Senagala Guggillu | Kothu Kadalai Sundal | Black Chickpeas Sundal
Guggillu as it is called in Telugu or Sundal as it is called in Tamil is an integral part of pujas in South India.
We make with Sundal with a variety of legumes and pulses. This version is made with Black Chickpeas (called Kala Chana in Hindi, Senagalu in Telugu, and Kothu Kadalai in Tamil).
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Majjiga Pulusu | Mor Kuzhambu | Andhra Kadhi (With Coconut)
Majjiga Pulusu is the Andhra Kadhi made with buttermilk, vegetables and flavoured with a green chilli-coconut paste.
In this version, I have used bottle gourd and drumstick, but you can use vegetables like lady finger and brinjal as well.
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Mamidikaya Patoli | Kairichi Vatli Dal | Mavinakayi Bharda Palya
This dry curry is called Mamidikaya Patoli in Andhra Pradesh and Kairichi Vatli Dal in Maharashtra.
This dish is made with soaked chana dal paste and grated mango. You can eat it as a snack or then as an accompaniment with rice.
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Kasi Halwa: Ash Gourd, Budida Gummadikaya or Poosanikai Halwa
Kasi Halwa (Halwa made with Boodida Gummidikaya, Poosinikai, Ash Gourd or White Pumpkin)
This is a simple and delicious dessert that you can make in a jiffy.
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Mamidikaya Majjiga Pulusu | Kacche Aam ki Kadhi | Mangai Mor Kuzhambu
Mamidikaya Majjiga Pulusu, Mavinakayi Majjige Huli, Mangai Mor Kuzhambu, or Kacche Aam ki Kadhi. Call it by any name, but this tangy raw mango and buttermilk stew is quite a palate pleaser.
This dish is very easy to make and comes as quite a surprise when served.