We got so many dry fruits at Diwali last year that I am still trying to find ways of using them. Today, I had an opportunity to use some almonds by making Badam Kheer or Badam Payasam. I love Badam Kheer because of its mild yet distinctive taste. To top it all, it is easy to…
Badam Payasam | Badam Kheer
Papad Roll
Papad Roll is a deep fried snack or starter made out of papads that are stuffed with a spicy potato (and sometimes paneer) mix. I ate Papad Roll for the first time at Peninsula Restaurant in Sion, Mumbai. It was ) My papad roll looks like more of a crescent than a roll because I found…
Kobbari Pachadi or Coconut Chutney for Idli or Dosa
In most South Indian households, the traditional coconut chutney rules the roost at breakfast. Made from fresh coconut, this chutney is an absolute delight with idlis or dosas. Given how often I make this chutney, I was quite surprised to realize that I had not written about it. I had blogged two other coconut chutneys;…
Paan Shots (Betel Leaf Aperitif and Digestif)
Earlier this month, I had the opportunity to dine at Jiggs Kalra’s Punjab Grill. I had heard quite a bit about this restaurant but this was the first time I had the opportunity to dine here. Needless to say, the food was very good, and a mix of hearty tradition and novel innovation. I especially…
Egg Biryani or Anda Biryani with Coconut Milk
The past few weeks have been a whirlwind of activity and that means cooking elaborate meals always takes a backseat. As a result, I am looking for easy-to-make dishes and as many one-pot meals as possible. This past Sunday was no exception. Having worked through the weekend, I was looking to round it off with…
Kothimira Kobbari Pachadi | Kothamalli Thengai Thogayal | Coconut Coriander Chutney
Given how often we have Idli and Dosa for breakfast, it can get quite boring very fast. To alleviate this boredom, I try different chutneys and podis as accompaniment. The Coconut Coriander Chutney is a simple variation of the traditional Coconut Chutney. Called Kothimira Kobbari Pachadi in Andhra Pradesh and Kothimalli Thengai Thogayal in Tamil Nadu,…
Bread Upma
Bread Upma is an interesting way to spice up plain old bread. Don’t mistake me; I love toast as much as the next person. However, sometimes, the heart craves something different and spicy; and this is where Bread Upma comes in. It is a simple and quick snack or breakfast that is a different way of…
Phool Gobi Aur Matar ki Bhaji (Cauliflower and Peas Curry)
Winter brings with it a range of seasonal vegetables that are a delight to eat. Peas, red radish, cauliflower, papdi, kand (purple yam)…. the list could go on. Not that we do not get these veggies through the year; we do; but often they are the frozen or out-of-season kind. Winter is a season for mixed…
Lemon Sevai (Rice Noodles with Lemon)
Busy work days call for simple dishes for breakfast, lunch, and dinner. And the past few weeks have been really busy! As a result, my family has been subjected to the Upma–Poha–Idli routine for breakfast. I have not even made it as far as dosa! I don’t know about my family but I was getting…
Tava Pulao – Mumbai Street Food
Mumbai (formerly known as Bombay) is India’s great melting pot. Since time immemorial, Mumbai has been home to people from all across India and indeed, the world. Mumbai has also been home to every type of migrant worker. Anyone who wanted to make a living would come to Mumbai and would find some work. Many…
Bharli Vangi | Bharleli Vangi (Maharashtrian Style Stuffed Baby Brinjals)
My family is quite fond of baby brinjals (known as gutti vankaya in Telugu). I make it in many different ways so as to alleviate boredom. I have already written about Gutti Vankaya Koora or Simple Stuffed Baby Brinjals many months ago. However, it is a dry dish that is best eaten with rice and…
Pindi Chole or Pindi Chana (Spicy Chickpeas)
In the middle of the festival season, I felt like eating something “masaledar” and so made Pindi Chole yesterday. Also, known as Pindi Chana , it is very different from the conventional Chole. It is also more fiery (you can see where I get my liking for this dish). I first tasted Pindi Chole at a very…
