Today, I present Hotel Style Coconut Chutney (called Kobbari Putnala Pappu Pachadi in Telugu). It is THE best kind of chutney, especially for Medu Vada | Garelu. In most households, the traditional coconut chutney rules the roost. However, it is cholesterol-laden and goes rancid very soon. Hotels cannot afford to keep making the chutney afresh ever-so-often,…
Hotel Style Coconut Chutney | Kobbari Putnala Pappu Pachadi
Andhra Bachali Kura Pulusu (Malabar Spinach Stew)
Bachali Kura Pulusu is very popular in our home and I make it at least once a month, if not more. In fact, we use Bachali Kura (aka Mayalu in Marathi, Poi Shaak in Bengali, and Malabar Spinach in English) in a variety of ways in my home: Bachali Kura Pappu, Kanda Bachali Kura, and Ava Pettina…
Chhena Poda | Baked Cottage Cheese (Paneer) Cake from Odisha
My list of recipes to try is a mile long and seems to get longer by the day as I discover new cuisines and dishes. In recent times, Odia cuisine has caught my interest and I am now determined to explore this culinary tradition. So here comes the recipe for Chhena Poda, a baked cottage cheese…
Budida Gummadikaya Pachi Vadiyalu | Medu Vada with Ash Gourd
A couple of weeks ago I had posted the recipe for an Andhra delicacy called Budida Gummadikaya Vadiyalu. These are sun-dried ash gourd fryums that are greatly sought after by Telugu people everywhere. Today, I present Budida Gummadikaya Pachi Vadiyalu, which are deep-fried balls of the Gummadikaya Vadiyalu batter. Truth be told, I had never…
Bharda Bhat from Vidarbha Region of Maharashtra
I discovered Bharda (coarsely ground Chana Dal) when I learnt to make Khamang Dhokle. Since then I have been trying to locate different ways to use Bharda as it is a great way to add protein to a largely vegetarian diet. Then I came across this wonderful recipe for Bharda Bhat and made it a couple…
Andhra Patoli | Bharda Palya | Vatli Dal | Kadalai Paruppu Usili
Patoli is a classic Andhra dish which can be considered as a dry lentil crumble, and is something akin to Usili that the Tamilians make. Made with soaked and ground chana dal paste, it is protein-rich and filling. I first posted this recipe in 2013 and since then have discovered that it is made in various parts of India under different…
Mamidikaya Charu | Raw Mango Rasam | Manga Rasam | Mavinakayi Saaru
Mamidikaya Charu is a tangy rasam made with raw mango in Andhra Pradesh, Called Manga Rasam in Tamil Nadu and Mavinakayi Saaru in Karnataka, this delicious rasam in amde often in summers in my home.
Andhra Budida Gummadikaya Vadiyalu | Sundried Ash Gourd Fryums
Budida Gummadikaya Vadiyalu is an art. Made well, these small Ash Gourd Wadis (Fryums/Small Papads) can be light as air and crunchy. Use too much batter and the vadiyalu turn rock hard and then any crunch you hear is most likely from a tooth or two cracking. 😀 😀 We Indians are a sentimental lot….
Gummadikaya Kura | Andhra Style Red Pumpkin Curry
This version of Gummadikaya Kura that is a family favourite. Flavoured with a coconut and sesame paste, and cooked with moong dal, Andhra Style Red Pumpkin Curry is from my mother’s side of the family. we eat it mixed with rice with fried Majjiga Mirapakayalu (Dahi Mirchi) on the side. In fact, we love anything to do with…
Aviri Vadiyalu | Sundried Steamed Rice Papad from Andhra Pradesh
Today, I present Aviri Vadiyalu; an instant sun-dried papad made with small steamed rice flour “dosas” (for the want of a better word). I call these “instant vadiyalu” because they are ready in 1 day and do not need many many days of sun-drying like other vadiyalu. Vadiyalu has no equivalent word in English. These are…
Mamidikaya Menthi Baddalu | Menthi Mukkalu | Instant Mango Pickle from Andhra
Mamidikaya Menthi Baddalu or Menthi Mukkalu is an instant pickle made with raw mango.
The predominant flavour is that of Menthulu or Fenugreek.
Khamang Dhokle from Marathwada: Recipe by Balasaheb Ardhapurkar
I learnt this recipe for Khamang Dhokle from Marathwada from Balasaheb Ardhapurkar. Balasaheb-ji regularly posts in a couple of Maharashtrian food groups and the recipes are invariably something that catch my eye as they are mostly authentic Marathwada recipes (a cuisine I knew little about but am learning so much about :)). More importantly, Balasaheb posts…
