Mamidikaya Majjiga Pulusu, Mavinakayi Majjige Huli, Mangai Mor Kuzhambu, or Kacche Aam ki Kadhi. Call it by any name, but this tangy raw mango and buttermilk stew is quite a palate pleaser.
This dish is very easy to make and comes as quite a surprise when served.
Dosakaya Pappu is a traditional Andhra Dal made with a particular type of cucumber called Nakka Dosakaya (Indian Apple Cucumber). Since I cannot find Nakka Dosakaya easily in Mumbai, I often make this dal with Madras Cucumber or Mangalore Cucumber.
This dal is mellow and just what is called for on a summer day or when you are craving something light.
Ragi Sankati (sometimes also pronounced Sangati) is a cooked mix of starchy rice and finger millet flour. It is similar to Karnataka’s Ragi Mudde which uses no rice.
Ragi Sankati is eaten as a substitute for rice and can be paired with most dals. I normally eat it with Palakura Pappu (Andhra Palak Dal) or then Mukkala Pulusu.
Ava Baddalu is an instant mango pickle flavoured with a paste of mustard seeds and green chillies.
You don’t have to wait to savour this pickle. You can enjoy it immediately and therein lies the attraction; at least for me.
Nalla Karam is a spicy podi that is served with idli, dosa and even rice. The name literally means spicy black powder and comes from the use of udad dal with skin which give this powder a dark colour.
The Coriander Seeds and Curry Leaves in this powder also make it loaded with calcium, iron, magnesium and other nutrients.
I love pickles and often do not have the patience to wait for the pickling process to be completed. For me instant mango pickles are a lifesaver because I can make them on a whim and enjoy them immediately.
This a collection of instant mango pickles made in various states of India including Andhra Pradesh, Telangana, Rajasthan, Maharashtra, and Himachal Pradesh.
I will keep adding to this collection as and when I post more recipes.
I absolutely love Thalipeeth, the multigrain roti from Maharashtra.
Traditional Thalipeeth Bhajani (flour) requires you to roast and then grind various grains, lentils and spices. In these times of a lockdown, I made this quick version using bajra, jowar, wheat, rice, nachni (ragi), and besan flours that I had at home. The end result was the same crispy and delicious Thalipeeth.
I first posted this recipe for Bhapa Doi, the super simple steamed sweet yogurt from Bengal, in 2015 as a guest post for Dimple of ShivaayDelights.com. I am now updating it with a recipe card and much better pics. It is my greatest pleasure that I am able to do this super simple yet super…
Mango Bhapa Doi is a super simple Bengali dessert that can best described as mango flavoured steamed yogurt.
Also called Aam Doi, this dessert can rival any Mango Cheesecake while being light on the palate and stomach.
Olan is an integral part of the famed Onam Sadya in Kerala.
This traditional dish is made by cooking Ash Gourd, Pumpkin, and Cowpeas in Coconut Milk.
I love instant pickles because then I do not have to wait for the pickling. Today I present a super simple instant mango pickle from North India called Kacche Aam ka Hing Wala Achar. There are four reasons why I instantly loved this Kacche Aam ka Hingwala Achar: Well, the first is obvious; the start ingredient…
Besan Shimla Mirch Sabzi is a simple capsicum stir-fry with gram flour.
Capsicum Zunka in Maharashtra, this dish gets done in under 30 minutes and makes for a mellow accompaniment for roti or bhakri.
