Varai Bhagar with Danyachi Amti or Shengdanyachi Amti is a staple on Ekadashi in Maharashtra.
Shengdanyachi Amti is a simple stew made with roasted peanut paste and kokum. I find it exceptionally delicious and make it often as it is a rich source of protein as well.
Red Kidney Bean Hummus is a variation of the traditional hummus in which (as the name suggests) we use kidney beans (aka Rajma) instead of chickpeas.
The result was a more full-bodied Hummus that was just a delicious as the traditional one.
Bibimbap is a traditional Korean rice dish that has loads of vegetables and protein in the form of meat and egg. It is flavoured with Gochujang, a Korean chilli paste.
I replaced meat with Paneer in this Vegetarian Bibimbap.
Bellam Garelu or Pakam Garelu are the traditional medu vada dunked in jaggery syrup.
This traditional festive dish is not known much outside Andhra Pradesh and Telangana, and I hope this recipe encourages more people to try it.
In Andhra, we make pickles with a range of vegetables, and this Dondakaya Avakaya is a perfect example of Andhra’s legendary pickling tradition. Do try it, and I assure you will love it.
Dondakaya Avakaya is an instant pickle with a decent shelf life of a couple of days. It tastes great with dal rice and dahi rice.
Green Chilli Pickle (Hari Mirch ka Achar in Hindi and Hirvi Mirchi Che Lonche in Marathi) is easy to make and can elevate any meal to another level.
It can also be mixed with dahi and made into an accompaniment for Thalipeeth or Roti.
This is recipe for the perfect, creamy Curd Rice that is so beloved in South India.
Called Daddojanam in Andhra Pradesh and Telangana, and Thayir Sadam in Tamil Nadu, this cooling dish is soul food at its best.
Gongura Pulihora is a tangy rice made in Andhra Pradesh & Telangana with Gongura leaves (Roselle leaves).
Think of it as rice mixed with Gongura Pachadi.
Mentula Pappu or Methi Dana Dal is a great way to include the nutritious-but-bitter fenugreek seeds in your daily diet.
The benefits of eating Methi Dana are well-chronicled; it helps in controlling blood sugar and cholesterol, aids lactation in new mothers, reduces hair loss, etc. etc. etc. So don’t you want to reap all these benefits?
Tomato Pappu is the Andhra-style Tomato Dal.
My idea of a comforting meal is Tomato Pappu Annam (this dal mixed with rice and ghee), with some stir-fried vegetable like Bhindi or Potato on the side.
Menthi Podi Gutti Vankaya Kura is one of my brother’s favourites.
These are baby brinjals stuffed with a fenugreek-flavoured roasted lentil powder.
Nimmakaya Kharam is a favourite accompaniment for idli, dosa, and Pappu Annam (plain dal and rice) in Andhra and Telangana.
It made by powdering roasted lentils and a load of roasted red chillies and then mixing the powder with lots of lemon juice.
