When I was exploring the vegetarian options for Awadhi Cuisine, I came across a recipe for Aloo Chutneywale that I promptly bookmarked because I have some very lovely memories associated with this dish. Many year ago, when I was to buy my first home, my family used to go scouting for properties over the weekend. Many…
Aloo Chutneywale | Baby Potatoes Cooked in Coriander Mint Chutney
Hyderabadi Khichdi with Masoor Dal
Khichdi has always been a comfort food for me, especially so in winter. I have a number of Khichdi recipes on the blog and today I am back with another one, Hyderabadi Khichdi; this one is a lightly spiced one made with rice and masoor dal. Serve it with some Til ka Khatta and you will…
Kharzi | Cheesy Rice from Arunachal Pradesh
Today I present Kharzi, an easy to make cheesy, delicious rice from Arunachal Pradesh. To be honest when I read the recipe, I was underwhelmed but when I made this rice, I was surprised at how good it was. 🙂 How I came about to make Kharzi is that I am a part of a…
Fragrant Coconut Sheera with Candied Lemon Peel
I have tried quite a few variations of the Sheera and am enjoying incorporating western flavours into this classic Indian dessert. Today I am presenting Coconut Sheera with Candied Lemon Peel. Lemon and Coconut is one of those match-made-in-heaven flavour combinations, and I have been wanting to use it in an Indian dessert for a…
Delicious, Spicy Tawa Paneer | Paneer Tava Masala
Weekend is here and time to try something delectable like this Spicy Tawa Paneer. I made it mid-week for my brother who is visiting, and it is simply delicious. Tawa Paneer is a staple starter at Mumbai weddings, and is essentially paneer and vegetables like capsicum, tomato, and onion cooked in Pav Bhaji masala on…
Vegetarian Galouti Kebab with Soya and Rajma
Today, I am presenting the recipe for Vegetarian Galouti Kebab with Soya and Rajma, a recipe I have wanted to try for a very long time. This is a recipe from the famous Awadhi Cuisine from Lucknow in Uttar Pradesh. This rich cuisine of the Nawabs has always fascinated me because I hear people sing paeans in…
Murmura Chivda | Kurmura Chivda: Low-Oil, Crispy, Spicy Diwali Recipe
This Diwali I am restraining my self from going overboard indulging in sweets and savouries. The first step was to make healthy snacks and so here I am with the recipe for Murmura Chivda | Kurmura Chivda. This recipe uses very little oil and yet the result is a crunchy snack that is also spicy and…
Quick and Easy Laddu Recipes for Diwali
What is Diwali without laddus! I think there are a couple of reasons why laddus are so popular: you can make them in advance and they do not have to be specially served (just pick one and pop it in your mouth). Yes, making the laddus can sometimes be a task but then here I…
Green Sabudana Khichdi with a Coriander & Chilli
I learnt this recipe for Spicy Green Sabudana Khichdi from Balasaheb Ardhapurkar, who is a follower of this blog. Ever since I first made this version of Sabudana Khichdi flavoured with Coriander and Green Chilli paste, it has become a family favourite. Shri Ardhapurkar is an active member on a couple of Maharashtrian food groups that I…
Bellam Pala Thalikalu for Atla Taddi and Vinayaka Chavithi
I have been meaning to share the recipe for Pala Thalikalu for a while now, but have never gotten around to it. October 8, 2017 is Atla Taddi, a festival in which Pala Thalikalu play an important role as naivedyam and so here I am with the recipe. As I mentioned in my earlier post on Timmanam, Atla…
Timmanam | Kobbari Payasam for Atla Taddi (Andhra’s Own Karva Chauth)
Today I present Timmanam | Kobbari Payasam made for the festival of Atla Taddi. Also called Undralla Taddi, this is a very important festival in Andhra Pradesh. Falling on October 8, 2017, in North India, Atla Taddi is celebrated as Karva Chauth. Celebrated on Asvayuja Bahula Tadiya as per the Hindu calendar, Atla Taddi is observed by…
Beerakaya Palu Posina Kura | Andhra Ridge Gourd Curry in Milk
I present Beerakaya Palu Posina Kura (Ridge Gourd Curry in Milk) from my home state of Andhra Pradesh. Palu Posina Kuralu is a tradition we have in Andhra Pradesh of cooking water-rich vegetables in milk. The result is a delicious, mellow curry that is just a great side accompaniment for rotis or then can be savoured…
