Milagu Kuzhambu – Hot Pepper Gravy from Tamil Nadu
This tangy, spicy gravy is very versatile. You can eat it with hot rice or then as an accompaniment to Dosa or Idli.
Milagu Kuzhambu – Hot Pepper Gravy from Tamil Nadu – Guest Post by Aparna Sitaraman
Masala Vada | Parippu Vadai | Senaga Pappu Garelu | Chana Dal Vada
On Friday, Mumbai had its first “stay-at-home-because-of-rains” day. While I rarely make fried things, this was one of those gloomy days that called for a hot fried snack to boost up the spirits.
Masala Vada (also known as Paruppu Vada in Tamil Nadu or Senaga Pappu Garelu in Andhra Pradesh) are just the kind of crunchy munchy that can chase away the bluest of blues.
Kale Chane ke Kebab
As I was planning a series of posts for Iftar and Sehri/Suhoor during Ramzan, I found that I was thinking a lot about sweet dishes. For some reason, I could not think beyond biryanis and pulaos in savoury dishes. It so happened that I was chatting with my friend Aparna (she of the Orange Blossom Water…
Methamba: Sweet, Spicy, Tangy Mango Fenugreek Chutney from Maharashtra
Methamba is a tangy, spicy, sweet chutney with just a hint of bitterness made with raw mangoes. A well-made Methamba can be quite a palate tickler with a medley of tastes doing a tap dance in your mouth.
Dahi Ke Kebab | Yogurt Kebab | Dahiwale Kebab
Dahi ke Kebab are melt-in-your-mouth soft and midly spiced with aromatic spices such as cinnamon, cloves, and cardamom. Such an absolute delight as a starter that you are tempted to make a meal of them!
Ragi Dosa | Nachni Dosa (Finger Millet Pancake)
Ragi (aka Nachni or Finger Millet) is a super-food that is rich in a variety of nutrients; calcium, iron, fibre, amino acids and anti-oxidants.
One easy, healthy, and tasty way of incorporating ragi into your diet is to make Ragi Dosa. This is an instant dosa that needs no soaking, no grinding, and no fermenting.
Moong Dal Palak Khichdi (Cooked in Buttermilk)
This mildly spiced, delicious, nutritious Moong Dal Palak Khichdi is cooked in buttermilk which gives it a lovely creamy texture and tangy flavour.
The perfect one-dish meal to celebrate the onset of monsoon. 🙂
Avial | Aviyal (Mixed Vegetable Stew with Coconut, Cumin, Yogurt)
Aviyal or Avial – I can have this hearty, healthy, delicious mixed vegetable curry from Kerala all by itself as a meal.
Dates Stuffed with Almond Paste – A Recipe from Morocco
I am in love! I am in love! With Orange Blossom Water or Orange Flower Water. Let me not get ahead of myself but start at the beginning. Last year, I was looking up recipes from Africa and the Middle-East when I found that several dessert recipes called for Orange Blossom Water or Orange Flower Water. Some friends…
Lablabi or Leblebi – A Tunisian Chickpea Soup
Since I have started exploring African and Mediterranean cuisine these past few weeks, I have been surprised by two things: The number of vegetarian options that are available (then there are non-vegetarian recipes that could be adapted to become vegetarian). How “Indian” some of these dishes taste. Today, I am exploring Lablabi or Leblebi, a chickpea soup…
Paneer Do Pyaza | Paneer Dopiaza
Paneer Do Pyaza is a dish that essentially has two ingredients—paneer and onions—which are cooked in a variety of spices. The onion plays a starring role in this dish; grated onion is used in the marinade and finely sliced onions are used in the making of the curry base. Hence the name, Do Pyaza or Dopiaza, which literally means “with two onions”.
Mulakkada Kura | Andhra Style Drumstick Curry
Nuvvulu Kobbari Veysina Mulakkada Kura (Drumstick Curry with Sesame and Coconut)
This curry is an old family favourite and gets done in a jiffy! It is typical eaten with hot steamed rice topped with sesame oil (nuvvula nuni or gingelly oil) and with some Avakai on the side.
Pure Bliss!
