There are some dishes that capture your imagination and this recipe for Dubuk Vade caught my eye long ago, when I saw it on a Maharashtrian food group.
A specialty of the Khandesh region of Maharashtra, Dubuk Vade are small portions of spiced besan batter cooked in a gravy spiced with kopra, onions, garlic, and the famous Khandeshi Kala Masala.
Do try it and you will be a fan for life!
Murungai Keerai Kootu is a great way of including moringa leaves/drumstick leaves into your diet.
This delicious kootu is a great accompaniment to both rice and rotis.
Chegodi is a crispy rice flour ring that is a great favourite in Andhra. Also called Ring Murukku because of its shape, this delicious snack is a family favourite and we used to make it often when we were children.
Chegodilu are easy to make but need loads to patience to shape and fry. I made them as a part of Diwali celebrations this year.
Getting to this recipe for the perfect Ratlami Sev was quite a challenge, but the end result was just absolutely worth it. The final version of the Ratlami Sev was crisp but not crunchy with the flavour of cloves coming through. So all’s well that ends well. Ratlam is a major junction in Madhya Pradesh…
Allam Pachadi is ginger chutney as made in Andhra Pradesh. In many homes and eateries in Andhra, you will find this sweet, spicy, and piquant chutney being served with idlis and dosas.
Allam Pachadi is the favoured accompaniment for Pesarattu and Garelu (Vadas).
Made with ginger and flavoured with jaggery, and chillies, Allam Pachadi is always in a class of its own.
Pesarattu Paddu is a Whole Moong Paniyaram made with Pesarattu batter.
Also called Pachai Payaru Paniyaram, this is a very easy to make snack and is elevated when paired with Allam Pachadi (Andhra Ginger Chutney).
When Parul invited me to do a guest post for her blog, I made these Kuzhi Paniyaram.
Why Kuzhi Paniyaram you ask? Well, most of us have idli batter on hand so making this snack needs little or no prep.
Also, you can customise this low-oil snack to your taste by adding vegetables like onions, carrots, cabbage, and more.
I have lost count of the number of times I have made this quick and easy Kalakand. Each time it has proved to be a hit.
All you need is a tin of Milkmaid (400 gms sweetened condensed milk), 500 gms Paneer, and 1 tsp of Cardamom Powder. And of course, 40 minutes to spare.
Puttu and Kadala Curry is a traditional breakfast in Kerala. Chiratta Puttu is a variation in which the Puttu is cooked in a coconut shell. 🙂
In this post, you will find 3 recipes: Chiratta Puttu in a Coconut Shell, Chiratta Puttu made in a steel puttu maker, and of course, the recipe for a no-onion, no-garlic Kadala Curry.
Kobbari Garelu are vadas made with rice flour and coconut. Crisp on the exterior and soft on the interior, the vadas are just a delight with your evening Cuppa!
This is the recipe for Shakhannam, a no-onion, no-garlic Vegetable Pulav.
This Satvik Vegetable Pulav that is offered as naivedyam to Kanaka Durgamma Devi on the 7th day of Navratri (Aaswayuja Suddha Saptami).
Laden with ghee and ginger, it is simply yum!
Sundal is such an inseparable part of Navratri celebrations. During the 9 days of Navratri, many married women invite other married women home for Haldi-Kumkum. Every lady who visits the home is offered Haldi-Kumkum and then given Paan-Supari, along with a small gift, and some Sundal and a Sweet. There are many varieties of Sundal and I have compiled small…
