Crisp Parwal Fry (Potol Fry | Pointed Gourd Stir-fry) is very easy to make; just chop into discs and stir-fry.
This stir-fry is just the perfect accompaniment to dal and rice.
Crisp Parwal Fry | Potol Fry
Carrot Hesarubele Kosambari | Carrot Moong Dal Salad: Rama Navami Special
Carrot Moong Dal Kosambari is a variation of the traditional Kosambari (Vada Pappu) in which the cucumber is replaced with grated carrot.
This delicious grated carrot and soaked moong dal salad makes for a wonderful light meal on a hot summer day.
Anapakaya Pachadi | Sorakaya Pachadi (Andhra Lauki Chutney)
Anapakaya Pachadi | Sorakaya Pachadi is a traditional chutney made with lauki/ghiya/bottle gourd in Andhra Pradesh.
This simple bottle gourd chutney uses just fresh coriander and green chillies as the other ingredients, and can be made in under 15 minutes.
It is eaten with rice or then dosa.
Chakka Kuru Manga Curry | Jackfruit Seed and Mango Curry
Chakka Kuru Manga Curry is a traditional Kerala Jackfruit and Mango Curry.
This traditional recipe uses the nutty jackfruit seed with a tangy mango in a coconut-cumin-green chilly flavoured gravy.
Serve this with some hot rice, and you have a complete meal.
Karivepaku Podi Idli | Idli with Curry Leaves Powder
Karivepaku Podi Idlis are idlis coated with a mix of ghee and curry leaves chutney powder.
It makes for a refreshing change from the traditional Milagai Podi (Kharam Podi) coated idlis.
Angaya Podi (Without Dal or Paruppu): Post Partum Recipe
In Tamil Nadu, Angaya Podi is often an essential part of the postpartum diet for a new mother.
This podi helps boost digestion and absorption of nutrients as well as helps the mother recover from the rigours of pregnancy and delivery.
This podi is savoured after mixing it with rice and ghee.
Andhra Kandi Pachadi | Tuvar Dal Chutney | Paruppu Thogayal
Kandi Pachadi is a traditional chutney made with Tuvar Dal in Andhra Pradesh and Telangana.
We eat it after mixing it with hot rice and ghee, and with Majjiga Pulusu, Mukkala Pulusu and sometimes Avakai on the side.
Nolen Gurer Payesh | Bengali Rice & Milk Pudding with Date Palm Jaggery
Nolen Gurer Payesh is the iconic Bengali rice and milk that is sweetened with Date Palm Jaggery.
I absolutely loved the aroma, colour and flavour that the date palm jaggery imparted this kheer.
Aluchi Bhaji | Aluche Fatfate: Recipe by Shailaja Bamane
Aluche Fatfate, popularly called Aluchi Bhaji, is a traditional Maharashtrian dish that is a must-have at many a wedding.
Made with arbi/taro/colocasia leaves, this curry has a silky texture and a mildly tangy-sour taste.
Vamu Kharam: A Traditional Andhra Cure for Indigestion
Vamu Kharam is a traditional home remedy for indigestion in Andhra Pradesh and Telangana.
A better way to describe this carom seeds and green chillies powder is that it keeps your stomach healthy.
We eat some this powder after frying it in ghee and mixing it with rice.
Indeed, the Indian kitchen is full of “food as medicine” dishes.
Lemon Barley Water: A Summer Cooler
Lemon Barley Water is a very simple drink made by boiling pearl barley that has been soaked overnight.
This drink both cools the body and hydrates it, while also acting as a diuretic. SO if you are suffering from body heat or then water retention, this is the cure.
I made the Lemon Barley water at home because store-bought ones have loads of sugar. As a bonus, I got to eat the high-fibre and nutritious barley for lunch as well.
Maharashtrian Khichdi: Recipe by Simintini Patil
Every region of India has its version of Khichdi and Maharashtra is no exception.
This Maharashtrian Khichdi recipe is from Simintini Patil, an avid foodie. It is a moong dal and rice khichdi flavoured with a kopra (dry coconut)-lavang-dalchini-dhania-jeera masala.
I also used Indrayani rice (a variant of Maharashtra’s famous Ambemohar rice) and that made it fragrant as well.
