Pala Undrallu (Rice Flour Balls in Milk) – Vinayaka Chaviti Naivedyam

Food is such a central part of all Indian religious functions. Each festival brings with it an assortment  of goodies and Vinayaka Chaviti is no exception. One sweet that must be a part of naivedyam for Ganesha is the sweet Pala Undrallu along with its savoury cousin Uppu Undrallu. Ingredients Rice Flour – 1/2

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Cheesy Garlicky Sandwich

Here is one way I use the Shengdana Chatni that I am very fond of. This cheesy garlicky sandwich is soul food for me and can lighten up my day in a jiffy! 🙂 Ingredients Bread Slices – 2 Cheese Slice – 1 Shengdana Chatni – 1 tsp Butter – 1/2

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Shengdana Chatni (Peanut and Garlic Chutney)

One of my most memorable trips in recent years has been the one to the temple of Lord Vitthal in Pandharpur. During this trip, we also visited Tulja Bhavani and of course, Solapur, which was our base. One thing I noticed everywhere I went in Solapur was advertisements for Shengdana Chutney. From a small roadside

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Bangala Dumpa Vepudu or Urulai Kizhangu Varuval (Crisp Potato Fry)

  Bangala Dumpa Vepudu (Potato Fry or Urulai Kizhangu Roast) is one of those comfort foods that every community in India has its own version of. Indeed in my own home, we have 2 or 3 varieties that we make. Here is the recipe for the simplest and the best-est of them all!

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Tondli Bhaat (Dondakaya Annam/Rice with Ivy Gourd)

Having lived in Maharashtra all my life, I love Maharashtrian food. Tondli Bhaat is a classic Maharashtrian dish that is simple to make and a nice way to use Tondli (Dondakaya/Ivy Gourd). This is also a dish that is very quick and easy to make. Have it with some raita or just simple plain

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Aratikaya Ava Pettina Koora (Raw Banana Curry with Mustard Paste)

Ava Pettadam is a classic Andhra technique that adds zing to the most insipid koora or pulusu. It is very simple, soak some mustard with rice, and grind it to a paste with a red chilli or two. Add this paste to the koora or pulusu. This recipe is for

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