Bisi Bele Bath, also known as Bisi Bele Huli Anna, is a great favourite in my home. This traditional rice dish from Karnataka is similar to Sambar Rice; where it differs is the use of Cinnamon and Marathi Moggu (a spice similar to cloves) in the spice mix.
Traditionally Bisi Bele Bath is served with Kara Boondi sprinkled on top. You can also serve it with papad on the side.
Vagharelo Rotlo is a simple dish of Bajra Roti pieces cooked in a spiced buttermilk gravy. This recipe is a great way to use leftover Bajra Rotis and makes for a great breakfast or even a light lunch or dinner.
Idli Podi, called Karam Podi in Andhra & Telangana and Milagai Podi in Tamil Nadu, is a staple in South Indian homes and much sought after elsewhere in India.
This spicy, crunchy dry chutney powder is served with a dash of sesame oil or coconut oil with Idli and Dosa. In our home, we sometimes drizzle it on Upma or use it to flavour stir-fries on a lazy day.
Nimbu ka Achar or Lemon Pickle is tangy, spicy, and delicious. This is the recipe for the Andhra version that we call Nimmakaya Pachadi or Nimmakaya Uragaya.
This Lemon Pickle is an indispensable part of my childhood; we paired it with Curd Rice for overnight train journeys and a piece of the pickled lemon was a sure-fire cure to regain lost taste during illness.
Tangy, soupy and delicious, this Tomato Rasam is just what is needed on achilly winter day or when you want a light meal.
Called Thakkali Rasam in Tamil Nadu, Tomato Charu in Andhra & Telangana, and Tomato Saaru in Karnataka, this dish is enjoyed with rice and ghee, with some papad on the side.
Winter means freshly harvested Tuvar (pigeon pea) available in plenty. I used it to make this mildly spiced yet flavourful Tuvar Pulao or Tuvar Dana Bhaat this weekend.
All you need to enjoy this rice is some Kadhi or Raita; and some papad would not hurt; either.
Winter means Mamidi Allam (Manga Inji in Tamil) and lemons in plenty. This special type of ginger has the aroma of raw mangoes (unripe mangoes) and a distinctly tangy taste. In my home, we pickle this ginger in lemon juice and salt to make Mamidi Allam Mukkalu.
Serve this delectable and tangy pickle as an accompaniment to plain dal and rice, curd rice, or then savour it with hot rice and sesame oil.
This Palak Dal Khichdi is a delicious one-dish meal that is the epitome of comfort food, especially in winter.
Easy to make, you really do not need much to relish this dish, except perhaps some papad and raita.
Kanji Vada is representative of how traditional Indian recipes serve “food as medicine”. This traditional dish from Rajasthan has two components: the tangy, fermented, mustard-flavoured water called Kanji and Moong Dal Vadas.
The Kanji is rich in probiotics and aids digestion in winter. Adding the Vada to Kanji Vada makes it a filling, nutritious dish.
Health benefits aside, I love this delicious dish. 🙂
Kheer Komola or the Bengali Orange Kheer is a wonderful payasam made with juicy oranges.
It is a super simple dessert recipe that essentially needs just milk, sugar, and oranges.
I loved the flavour of this Kheer Komola and it is going to become a staple in my home.
Kadala Parippu Pradhaman or Kadalai Parippu Payasam is the traditional Chana Dal Kheer made with coconut milk and jaggery in Kerala. Mellow, creamy and delicious, it is garnished with pieces of coconut and cashew fried in Ghee.
This delectable dessert is a must have for Sadya or the traditional meal served on Onam, Vishu, and other festive occassions.
Masala Bajra Khichdi is a delicious and wholesome one-dish meal made with pearl millet, moong dal, vegetables and warming spices.
All you need to enjoy this dish is a glass of Chaas.
