Did you know that Orange Peels are very rich in nutrients; in some cases even more so than the fruit itself?
The Orange Peel Pachadi (or Gojju) makes best use of these nutrient-dense peels that we normally throw out with nary a care.
Orange Peel Pachadi (Gojju) by Srividya Kannan – Vitamin C & Fibre Rich
Pomegranate Peel Tambli | Dalimbe Sippe Tambuli By Roopa Belur
Once you make this Dalimbe Sippe Tambuli or Pomegranate Peel Tambli (Raita or Kadhi) from Mangalore, you will never ever throw the nutritious pomegranate peel away again.
Chintapandu Pachadi | Andhra Tamarind Chutney
Chintapandu Pachadi is a traditional Tamarind Chutney made in Andhra Pradesh and Telangana.
We normally eat it with rice but it also tastes great with idli and dosa.
Maharashtrian Tomato Saar
Tomato Saar is a rasam-like dish made in Maharashtra with tomato and coconut.
Serve this with rice and papad to have a light meal in Summer and warming meal in Winter.
Gujarati Suva Kadhi | Shepuchi Kadhi | Dill Kadhi
I tasted this Gujarati Suva Kadhi (Shepuchi Kadhi) in my friend Ami’s home.
Ami served it as an accompaniment to Vaal Rice, and that made for a comforting meal.
Gujarati Vaal Rice | Vaal ni Dal no Pulav: Recipe by Ami Mody Bhana
Vaal Ni Dal No Pulav is a simple and delicious Vaal Rice from Gujarat.
It is traditionally served with Kadhi and Papad.
Coriander Peanut Chutney | Kothimeera Verusenaga Pachadi
This creamy Coriander Peanut Chutney (called Kothimeera Palli Pachadi in Telugu) makes for a great sandwich spread, and tastes great with idli and dosa as well.
Kohlyache Bonde | Sweet Pumpkin Pakoras | Pumpkin Fritters from Vidarbha
Kolhyache Bonde are Sweet Pumpkin Pakoras from Vidarbha in Maharashtra.
Pair these Sweet Pumpkin Fritters with a spicy Coriander Chutney or a Tangy Tamarind Chutney to enjoy a delicious snack.
Sambhar Wadi from Vidarbha
Sambhar Wadi is a specialty of the Vidarbha region of Maharashtra.
These are parcels made with a besan-based dough stuffed with a spiced coriander filling. Simply amazing when dunked in some Kadhi.
Dhanshak Masala: Recipe by Jenifer Petigara Mistry
I made this Dhanshak Masala at home using the recipe Jenifer Pettigara Mistry had posted many many years ago on a food group.
The Dhanshak I made with this masala was just loved by all. 🙂
Tuvar Ringan Nu Shaak | Baingan Aur Tuvar ki Sabzi by Mohna Parate
Freshly harvested pigeon pea (tuvar) abounds in winter is the centerpiece of this wonderful sabzi called Baingan Aur Tuvar ki Sabzi (called Tuvar Ringan nu Shaak in Gujarati). I learnt this recipe from my friend Mohna Parate and is made in the inimitable Nagpur style that she is famous for. Like all Mohna’s everyday recipes,…
Parsi Brown Rice: Rice with Caramalized Onions
Parsi Brown Rice is a simple rice dish made by cooking rice with caramelized onions.
I made this to serve with Dhanshak.
