Guggillu as it is called in Telugu or Sundal as it is called in Tamil is an integral part of pujas in South India.
We make with Sundal with a variety of legumes and pulses. This version is made with Black Chickpeas (called Kala Chana in Hindi, Senagalu in Telugu, and Kothu Kadalai in Tamil).
I relish the Bhandare Wale Aloo ki Sabzi served as part of the Bhandara or the Sattvik meal that follows a Pooja or a Havan in North India.
Also called Vrat Wale Alu ki Sabzi, this “no onion, no garlic” recipe is normally served with Puris.
I made this Poha with Moong Sprouts at the recommendation of a nutritionist friend to add some protein to my breakfast.
This Moong Sprouts Poha makes for a filling breakfast and quite a change from the usual poha recipes.
I make this Vrat ka Dhokla | Upvas ka Dhokla | Farali Dhokla quite often but have never gotten around to write about it.
I took the start of Shravan as an opportunity to post the recipe for this light and steamed dish that is eaten on days of fasting. I make it JLT for breakfast as well.
Majjiga Pulusu is the Andhra Kadhi made with buttermilk, vegetables and flavoured with a green chilli-coconut paste.
In this version, I have used bottle gourd and drumstick, but you can use vegetables like lady finger and brinjal as well.
I learnt this recipe for Idli Upkari from Anupama Michael, my friend from school days.
It is a simple stir-fry made with idlis, and is flavoured with onion, tomato, green chilli and coconut. It is the perfect tea-time snack or breakfast.
Gyeran Bokkeumbap is Egg Fried Rice from Korea. It is very easy to make and is often eaten as breakfast or then as a quick one-dish meal for lunch or dinner.
This simple yet filling Korean Egg Fried Rice is flavoured with soy sauce and sesame oil.
I am happy I made this Armenian Nutmeg Cake as it was a revelation on so many levels.
First, the nutmeg (jaiphal) in this cake made it so aromatic and rich in flavour. Then the three layers—a crisp, biscuit-y base, moist cake layer, and crunchy walnut layer—make it an absolute delight.
You will surprise anyone you serve this cake to.
This dry curry is called Mamidikaya Patoli in Andhra Pradesh and Kairichi Vatli Dal in Maharashtra.
This dish is made with soaked chana dal paste and grated mango. You can eat it as a snack or then as an accompaniment with rice.
Kasi Halwa (Halwa made with Boodida Gummidikaya, Poosinikai, Ash Gourd or White Pumpkin)
This is a simple and delicious dessert that you can make in a jiffy.
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.
Methi Matar Malai is found on the menu of virtually every Mughlai or Punjabi restaurant.
While the traditional version uses milk cream to create a rich gravy, I have used cashew paste and milk. You can also cut the calories further (without compromising on taste) by substituting cashews with sauteed onion paste. Read on to know more.
