Kadamba Sadam (popularly called Sambar Rice) is one of my absolute favourite comfort foods. It is so delicious and comforting, and oh-so-easy to make! Serve it with some crispy potato curry, and vadiyalu/vadams or appadams/papad, and you have a hands-down winner. 
There is something about the wonderful aroma of sambar masala as it is being fried. The…
Sambar Rice | Kadamba Sadam
Custard Powder Halwa
Today I present Custard Powder Halwa by Vidya Srinivasan of Traditionally Modern Food. As the name of the blog suggests, Vidya’s blog is replete with recipes that are traditional yet have a contemporary twist. Take today’s recipe. Halwa is a such a traditional Indian dessert that Vidya has made with Custard Powder. What I also like about Vidya’s recipes…
Moong Dal Shorba | Mung Lentil Soup
This year, the winter in Mumbai came in very late (almost in the middle of December) and then was particularly severe by Mumbai standards in Mid to Late January. The weather pattern has changed almost overnight and it is now again getting to be searing hot! While it was cold, we tried out different soups…
Capsicum Tomato Curry – Guest Post by Vivek Yellapragada
Blogging fever, it is everywhere! I am super pleased to present this recipe for Capsicum Tomato Curry for many reasons. First and foremost, it came as a surprise, a very pleasant one. Second, it is contributed by my brother-in-law, Vivek Yellapragada. Third, I learnt something new about the said BIL; that he is an…
Deep-fried Methi Muthia | Gujarati Recipe
This week I made Undhiyu and needed Methi Muthia for that. Truth be told, I could eat Muthia by itself and by the tons. So I try to resist temptation and keep myself away from them. However, Undhiyu is not Undhiyu without some Methi Muthia and so here we are! There are two types of Muthia; the…
Undhiyu: A Delicious Medley of Winter Vegetables from Gujarat
Undhiyu | Undhiyo is a famous winter dish from the state of Gujarat. It is a great favourite of mine and I cannot believe I have still not written up the Undhiyu recipe for this blog. Incorporating a great many fresh vegetables and beans that are marinated and cooked in a paste made from fresh coriander, tender garlic, and…
Ratha Saptami – A Day of Prayers to Surya Bhagavan or the Sun God
Ratha Saptami or Surya Jayanti is the day dedicated to the worship of Surya Bhagavan or the Sun God. It is the day that heralds the beginning of spring in South India. This year it falls on January 26, 2015. Traditionally this day begins with a ritual bath during sunrise. 7 Jilledu leaves (Arka or Yekka leaves)…
Pudina Pachadi or Mint Chutney for Rice – Andhra Style
I was browsing through the recipes on my blog the other day when I realised that I have not published a pachadi recipe in a long time. As a family with roots in Andhra Pradesh, pachadis (chutneys) and uragais (pickles) are an integral part of our food at home. In Andhra, we eat a lot many chutneys…
Kalio Tempe: Vegetables in Coconut Milk Gravy from Indonesia
I have been reading the BBC Good Food Guide for some time now. I keep looking at the delectable recipes in this magazine and tell myself that I will try them “sometime.” Given the number of cookbooks I have and blogs I follow, I have hardly had the time to try something I read in this magazine….
Hara Bhara Kabab – A Mumbai Restaurant Favourite
Sarah Mir of Flour & Spice did this wonderful post on Thai Noodle Salad as a guest post for me and it is my pleasure to be doing this guest post for her. Sarah (who calls herself a Baker By Birth, Cook By Circumstance) has this wonderful way of whipping up delicious food with the simplest of recipes….
Perugu Garelu | Aavadalu | Thayir Vadai (South Indian Dahi Wada)
Perugu Garelu (also called Aavadalu in Telugu and Thayir Vadai in Tamil) is the South Indian version of Dahi Wada. It tends to be savoury as opposed to the sweet version served in North India. And I absolutely love this savoury South Indian Dahi Wada. Garelu are a must for any festival and we often have several vadas left over….
Til Poli | Til Gul Poli – Sankranti Special from Maharashtra
Tilgul Kha, God God Bola (Eat Tilgul and speak sweetly) is the traditional Marathi greeting for Sankranti (or Sankrant as it is called in Maharashtra). The Tilgul in this greeting is the Til ka Laddoo, which is a must in Sankranti celebrations in Maharashtra. The word Tilgul literally means Sesame (Til) and Jaggery (Gul). However, I am not too…
