In search of a delicious, nutritious and easy to make snack? Then look no further than this Sweet Potato Chaat (aka Shakarkandi Chaat).
This dish is also well-suited as Vrat ka Khana or Upvas ka Khana, and so can be served on Ekadashi, Navratri and other days of fasting. As a bonus, it is good for weight management as well.
Tangy and velvety, Chukka Majjiga Pulusu is a traditional Andhra Kadhi made with Khatta Palak, a tangy leafy vegetable.
In my home, we enjoy this buttermilk-based stew with rice and papad.
Chukka Kura Majjiga Pulusu also pairs very well with Nuvvula Podi Annam (Rice mixed with Gun Powder) or Kandi Podi Annam (Sesame Rice)
Mujadara is a mildly-spiced. middle-eastern pilaf made with brown lentils, caramalized onions, and bulgur or rice.
This vegan dish makes for a hearty meal and needs just a salad or then Labneh or Yogurt as an accompaniment.
A comprehensive post that gives you the colours to wear for Navratri 2023, forms of the Devi to worship, and naivedyam for each of the 9 days.
I have given the colors that are popularly worn as well as those prescribed by the Kanaka Durga Temple in Vijayawada, Andhra Pradesh.
Magaya (also spelt in English as Magai or Maagaya) is a traditional Andhra Mango Pickle. This sun-dried mango pickle is eaten with rice or as a side to Dal Chawal.
As is popular in Andhra and Telangana, this tangy and delicious pickle is also used as an ingredient to make two different types of pachadis or chutneys (one sweet and one savoury) and a dal.
Kerala Vegetable Stew is a delicious and mellow dish of mixed vegetables in a mildly-spiced coconut milk gravy.
Also called Ishtew colloquially, this mixed vegetable stew is the traditional accompaniment for Appam but tastes so good with rotis too.
Elaneer Payasam is a mellow, creamy and delicious dessert that is the perfect ending to a festive meal. For me, this Tender Coconut Payasam also serves as a refreshing drink to beat the scorching heat.
In this post, I have given 3 variations of the recipe for Elaneer Payasam: the traditional one that involves cooking; a vegan version that is also a recipe that involves no cooking, and finally, a simpler version of the traditional version with condensed milk.
The Hyderabadi Pyaz ka Salan (or Onion Salan as it is more popularly called) is one of my favourite accompaniments for Biryani or Pulao.
I also eat this nutty and delicious dish of baby onions cooked in a gravy made of peanut-sesame-dried coconut with rice and roti.
Laccha Onion or Lachha Pyaz is often served in restaurants as a side to dal-rice, roti-sabzi and more. I also use this crisp Indian Onion Salad as a filling for wraps or then as a bed upon which I serve tikkis, grilled paneer and more.
The Hyderabadi Burani Raita is a super simple dish that can be best described as a Garlic Raita or a Garlic-flavoured Yogurt.
All you need to do to make this garlicky dish is mix beaten yogurt with minced garlic, cumin powder, chilli powder and a bit of salt. That’s it, and you have a delicious garlic-flavoured yogurt that can serve as a dip or and accompaniment to Pulav and Biryani.
Sattu Sharbat is a traditional summer drink from Bihar. This Sattu Drink cools the body and keeps you hydrated.
Sattu ka Sharbat also keeps you full; especially if you make it with buttermilk. So I drink it when I don’t feel like eating breakfast.
Makhana Bhel is easy to make, delicious and nutritious. What more can you ask for from a tea-time snack. Makhana Chat is also a great way to satisfy your cravings for street food while on a weight management journey.
