Punjabi Aloo Gobi is the ultimate comfort food. I am sure every family in Punjab has its own version and each is unique in its own way.
I enjoy this vegan, gluten-free Cauliflower and Potato Stir-fry with both rotis and dal rice. Sometimes, I make a meal of just this dish.
Pesara Pindi Billalu are Moong Dal Atta Puris made in Andhra and Telangana as a tea-time snack.
It is a high-protein snack that can made as crunchy or as soft as you want (just vary the frying time or the proportion of rice flour in it) and is served with ghee on the side. The fat in the ghee will help digest the protein in the puri.
Hurda or Ponk is the tender green jowar that is available for just a few weeks from mid-December to early-February in Maharashtra and Gujarat.
One of the simplest ways to enjoy these jowar kernels is as this Hurda Bhel or Ponk Bhel. This dish highlights the sweetish taste of the Hurda while the accompaniments work in harmony with this taste.
Nutty, a touch spicy, and nutty, this Pachi Tomato Pachadi is a Green Tomato Chutney that we typically eat with rice in Andhra and Telangana. This vegan, gluten-free chutney can also be served as a side to dosas and idlis.
Methi Kadhi is a staple in home during winters as we love fenugreek leaves. This dish is super simple to make and just the perfect accompaniment for jeera rice or plain steamed rice. It is also a low calorie yet nutritious dish that can be easily adapted to a renal diet by replacing the besan…
Velakkaya—called Wood Apple in English, Kaith in Hindi, and Kavath in Marathi—is quite popular in Andhra Pradesh. It is eaten by itself or then made into a pachadi or chutney.
We make 3 different types of Velakayya Pachadi in my home and today I present the recipe for one of these called Velakkaya Perugu Pachadi, a raita/thayir pachadi made with Wood Apple.
Menthi Kura Pachadi is the Andhra Methi Chutney that is served with rice. It is a great way to include a lot of methi in your diet.
This chutney is also a low-potassium, kidney-friendly dish that is suitable for a renal diet. You can make it even more suitable for a kidney diet using the tips in the post.
Pindi Pulihora is the Rice Rava Upma flavoured with Tamarind served as breakfast or a light dinner in Andhra Pradesh and Telangana.
This vegan dish is made just as we would make Tamarind Rice, and is a low-potassium dish that is suitable for a kidney diet or renal diet followed by people suffering from chronic kidney disease (CKD).
Palli Pachadi is a chunky, nutty and spicy Peanut Chutney to be enjoyed with Pulagam or plain steamed rice.
Also called Verusenaga Pachadi, this vegan and gluten-free Andhra Peanut Chutney is absolutely easy-to-make, taking less than 15 minutes to make, and needs very few ingredients.
Pulagam is a traditional Andhra Chilkewali Moong Dal Khichdi that is a must-have for Sankranti and many other festivals.
This dish is vegan, gluten-free, high-protein, and high-fibre. It is served with Palli Pachadi (the Andhra Peanut Chutney for rice) making it even more nutritious.
Bhogichi Bhaji is a traditional mixed vegetable made for Bhogi, the first day of the Makara Sankranti celebrations. This delicious and nutty vegan dish celebrates freshly harvested winter vegetables such as Pavta (Indian Lima Beans), Harbhara (green Chana), and more.
Sesame powder, peanut powder, Goda Masala, jaggery, and tamarind paste add mutliple layers of flavour to this dish that is typically served with Bajrichi Bhakri and freshly churned butter.
Soft and fluffy Indori Poha topped with spicy Indori or Ratlami Sev, tangy Jeeravan Masala, and crunchy fried peanuts is an absolutely delightful breakfast, especially when accompanied by some sweet Jalebi on the side.
This vegan dish is similar to the Maharashtrian Kanda Pohe but is unique in that the Poha is steamed before being tempered. This makes the Pohe soft and fluffy, and keeps them so for quite a while.
