Called Gulacha Sheera in Marathi and Gur aur Suji ka Halwa in Hindi, this is the traditional rava sheera in which sugar has been replaced with jaggery.
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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.
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The Perfect Lacy, Crisp Rava Dosa
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.
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Tomato Upma: An Easy to Make Breakfast
Tomato Upma is a breakfast that I make often at home. It is very easy to make and a change from the traditional upma.
With this recipe, you can make the perfect tomato Upma at home.
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Idli with Idli Rava (With Tips to Make Perfect Idli Batter)
In Andhra Pradesh and Telangana, Idlis are often made with Idli Rava or Rice Rava.
In this post, you will find a detailed recipe to make the perfect batter and the perfect soft white idlis.
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Panakam | Bellada Panaka | Panagam
Panakam (called Bellada Panaka in Karnataka and Panagam in Tamil Nadu) is a drink of jaggery dissolved in water spiced with pepper and dried ginger powder.
While it is offered as naivedyam on Rama Navami, I also make it often during summers because of its cooling properties.
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Kanchipuram Idli: Prasadam at Varadaraja Perumal Temple
Kanchipuram Idli is a special kind of idli that is served as prasadam in the famous Varadaraja Perumal Temple in Kanchi.
It has a distinctive flavour because of the spices used in the tempering that is added to the batter.
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Karivepaku Podi Idli | Idli with Curry Leaves Powder
Karivepaku Podi Idlis are idlis coated with a mix of ghee and curry leaves chutney powder.
It makes for a refreshing change from the traditional Milagai Podi (Kharam Podi) coated idlis.
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Angaya Podi (Without Dal or Paruppu): Post Partum Recipe
In Tamil Nadu, Angaya Podi is often an essential part of the postpartum diet for a new mother.
This podi helps boost digestion and absorption of nutrients as well as helps the mother recover from the rigours of pregnancy and delivery.
This podi is savoured after mixing it with rice and ghee.
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Sugarcane Juice Pongal | Cheruku Rasam Pongali | Karumbu Chaaru Pongal
Sugarcane Juice Pongal (Cheruku Rasam Pongali in Telugu and Karumbu Chaaru Pongal in Tamizh) is a version of Sweet Pongal in which Sugarcane Juice is used as the sweetner. The taste is quite unique and surprises many who taste it. :)