Filling, delicious and nutritious, Sabudana Khichdi is perhaps Maharashtra’s most-favoured Vrat ka Khana. This recipe will help you make just the perfect, non-sticky Sabudana Khichdi, every single time.
In this recipe, I have made Sabudana Khichdi using only those ingredients that are permitted on fasting days such as Ekadashi and Navratri.
Magaya (also spelt as Magai), a popular Andhra fenugreek-flavoured mango pickle, can be transformed into a delicious chutney. Today, I present the recipe for Magaya Perugu Pachadi, a simple yogurt-based chutney that you can savour with Idli, Dosa, Upma and more. In an earlier post, I had written about a pickle called Magai, which is…
Kalan is a traditional Kerala dish of raw banana and yam in a coconut-flavoured yogurt gravy. This dish, which is a must have for Onam Sadya, is additionally flavoured with pepper and fenugreek.
Kalan is savoured with rice and papad.
In my home, we often made Coconut Laddu (aka Narkel Naru in Bengal and Kobbari Louz in Andhra & Telangana) during festive season.
This Coconut and Jaggery Laddu is super easy to make, delicious and a great way to use all the extra coconut from the festivities.
Parippu Curry is a must-have for Onam Sadya. This traditional version of dish is made with roasted and crushed whole green moong. The result is a dish replete with a nutty and smoky flavour.
Serve this Kerala Parippu Curry with steamed Matta Rice and Papad, and it makes for a filling meal in itself.
Bellam Kudumulu, also called Bellam Undrallu or Teepi Undrallu, are a must-have naivedyam for Vinayaka Chavithi (Ganesh Chaturthi) in Andhra Pradesh and Telangana.
This easy to make dish is made by steaming balls of a dough made with rice flour, jaggery and coconut.
The Kerala Pal Payasam is a must for festive meals such as Onam Sadya and wedding feasts.
Here is an easy method to make the traditional pink and creamy Pal Payasam in a Pressure Cooker.
Believe you me, once you master this way of making this Rice Kheer, you may not make it any other way!
Called Kobbari Atukulu in Andhra and Telnagana and Thengai Aval in Tamil Nadu, this Coconut Poha is easy to make, delicious and light on the stomach.
It is served as naivedyam on Sri Krishna Janmashtami and as a light breakfast or even lunch on other days.
Mosaru Avalakki or Karnataka-style Dahi Poha is a must have naivedyam for Sri Krishna Jayanthi (Gokulashtami).
I also often have this as breakfast or even a single-dish lunch as I find it light on the stomach and very cooling on scorching summer days.
Udupi-style Huli Avalakki is a tangy Tamarind Poha that is similar to Puli Aval from Tamil Nadu. This delicious and easy to make dish can be served as breakfast, evening snack, or even a light lunch.
Pleasing to the eye, these delicious and healthy oven roasted vegetables are a welcome addition to any meal. Easy to make, you can use a whole host of vegetables to make this dish. The result is that you can make many variations of roasted vegetables; each one delicious in its own way.
Shravana Masam (Shravan) heralds the start of the festival season. In Andhra, Telangana, Maharashtra, and Karnataka, Shravan will be from August 5, 2024 to September 3, 2024.
This post lists the dates of the important festivals and poojas in Shravan 2023, as celebrated in Andhra Pradesh, Telangana, and Maharashtra.
Of course, it also has links to recipes for naivedyam for festivals like Gokulashtami, Varalakshmi Vratam, and more.
