Coconut Milk Biryani is a dish that combines two of my most favourite ingredients; rice and coconut milk. I also love it because it is oh-so-creamy in texture and oh-so-light on spices. 🙂 The first time I actually used Coconut Milk to make Biryani was when I made Egg Biryani with Coconut Milk. When I tasted that dish…
Coconut Milk Biryani | Tengai Paal Sadam
Ulava Charu | Kollu Rasam | Andhra Style Horse Gram Stew
Ulava Charu or Kollu Rasam (I have also heard it being described as Horse Gram Soup :)) is a winter specialty from Andhra Pradesh. It is made only in winter because Ulavalu or Horse Gram which is the main ingredient generates a lot of heat and so is avoidable when the weather is hot. As…
Balushahi or Badushah – A Diwali Recipe
Balushahi. This wonderful, flaky sweet was my Mother’s absolute favourite. Actually, it was the South Indian version called Badushah which was. The only difference that I have been able to spot between the Balushahi and Badushah was that the latter had a thick layer of crystallized sugar on the outside. Either way, Amma loved them….
Chekkalu or Thattai – Diwali Recipe by Aparna Sitaraman
Diwali is a time for friends and family. Many a time families come together to make the Diwali Faral (the array of sweets and snacks that are made for Diwali). This Diwali Aparna and me worked in tandem to make a whole lot of goodies. This way between us we had an array of Diwali Sweets and Savouries…
Traditional Mysore Pak – The Firm and Porous Kind – A Diwali Recipe
Mysore Pak. For me this traditional sweet is forever synonymous with the joy and happiness associated with a family activity. My mother was the Queen of Mysore Pak (may be that is why I did not try it out so many years, afraid of not being able to match her). Amma used to rope in both…
Maladu | Maa Laddu | Senagapappu Undalu | Pottukadalai Urundai
Every Diwali, one of the challenges for working women is how to make wonderful sweets and savouries at home to keep up with tradition while balancing work and other responsibilities. I can quite identify with this because I have seen my Mom and Aunts deal with it and am now facing the same dilemma. Just as…
Sev Burfi or Singhar Ji Barfi – A Sindhi Sweet – Diwali Special Recipe
Singhar ji Barfi or as it is often called Sev Burfi is a very famous Sindhi sweet. I was introduced to it while I was studying for my engineering degree by my friend Bindu Kodwaney. One Diwali she took me to this wonderful place called Tharu Sweets in Bandra, Mumbai and introduced me to this wonderful, wonderful sweet one…
Veyinchina Atukulu – Stir-Fried Poha – A Quick and Easy Snack
The past couple of months have been quite hectic both on the personal and professional front. This typically means, I work late or even on weekends. This past Saturday, I was deep into a proposal when I suddenly found a snack and a tumbler of coffee materialize beside my laptop. I looked up to see my favourite…
Orange and Poppy Seed Cake – Donna Hay’s Recipe
I have been meaning to bake a cake for quite a while now but somehow never seemed to have the time for it. I have just three cake recipes on this blog; The Perfect Butter Cake, The Chocolate Cake with Chocolate Butter Cream Frosting and Revani. Then of course, my friend Sandra stepped in to contribute the Goan…
Dosakaya Mukkala Pachadi – Yellow Cucumber Chutney from Andhra Pradesh
Dosakaya Mukkala Pachadi or Yellow Cucumber Chutney is a traditional Andhra recipe that is often served at weddings and religious occasions. It is easy to make; very, very healthy; and simply delicious. It is called mukkala pachadi because unlike traditional chutney which is ground fine, this dish has pieces (mukkalu in Telugu) of cucumber. I like this…
Dimer Jhol or Dimer Dalna – Bengali Egg Curry with Panch Phoran
Today I am posting the recipe for Dimer Jhol or Bengali Style Egg Curry. Also, known as Dimer Dalna, there are many variations of this curry. This recipe features the one that uses Panch Phoran, the traditional Bengali spice mix of mustard (rai), cumin (jeera), nigella (kalonji), fenugreek (methi) and fennel (saunf) seeds. The Panch Phoran lends…
Betel Leaf Salad with Tamarind, Lime, Soy and Palm Sugar Dressing
During Navaratri, I get invited to several homes to see Kolu and for Haldi-Kumkum. One of the side effects of this is the number of betel leaves and fruits that accumulate at home. I normally give away the betel leaves to my maid. Last year I made Paan Shots with some of them. Yesterday I tried this adapted…
