Vegetable Pulao is a one-dish meal that my father often makes. The way Daddy makes it is quite spicy and that is very welcome as dinner on a cold winter night. The pulao is also chock full of vegetables which makes it quite healthy. Serves: 4 Time: 45 minutes Ingredients Basmati or any long-grained rice…
Vegetable Pulao – 1
Dosakaya Pappu (Lentils with Yellow Cucumber)
We Andhras make Pappu or Dal with just about any vegetable we can lay our hands on. I have already written about Tomato Pappu (Tomato Dal), Mammidikaya Pappu (Raw Mango Dal), Gongura Pappu, and Pala Koora Pappu (Palak Dal). It adds a great variety to the meals through the week and keeps away boredom. Today,…
Gongura Pachadi
Andhras love Gongura or Ambadi. We go into raptures when we spot good Gongura and find innovative ways to make it a part of our meals. We make Gongura Pappu and Gongura Pulihora. People who eat non-vegetarian food swear by Gongura Mutton. However, nothing defines Andhra food the way Gongura Pachadi does. This tangy, spicy chutney is…
Minapa Garelu | Medu Vada | Ulundu Vadai
In South India, on any auspicious occasion, you will find Medu Vada (called Garelu in Andhra Pradesh and Ulundu Vadai in Tamil Nadu) being served along with Payasam of some sort. I decided to herald in the New Year (or rather usher out the old year) with some hot Garelu and Coconut Chutney. There are few in…
Mushroom Chettinad
The moment I saw Chettinad Mushroom Curry on AHA!! (the site is no longer around :(), I knew I had to try it. I love mushrooms and I love Chettinad cuisine. And try this recipe, I did, and boy! am I glad I did. It is finger-licking good and so easy to make. My brother…
Ciccolata Calda or Italian Hot Chocolate
Ciccolata Calda or Italian Hot Chocolate is my absolutest favouritest version of hot chocolate and boy, was I over the moon when I discovered it. A few years ago, I visited Italy with a friend in late October. While winter had not set in completely (or so we were told), it was quite chilly. Even 10°C…
Alu Shimla Mirch ki Sabzi | Potato Capsicum Curry
Alu Shimla Mirch ki Sabzi is one of those comfort foods that can be found in many a North Indian home. It is a very simple to make and can elevate a simple roti to a new level. We also make a Besan Wali Shimla Mirch ki Sabzi at home. How to Make Alu Shimla Mirch ki…
Aratikaya Kobbari Koora, Raw Banana Curry with Coconut or Vazhakai Poriyal
Aratikaya Kobbari Koora or Raw Banana Curry With Grated Coconut is an absolute favourite of mine; especially as an accompaniment to Curd Rice or then Sambar Rice. The essence of this dry curry is in its simplicity. Given that fact, without much ado here is the recipe. Serves: 4 Time: 45 Minutes Ingredients Raw Bananas…
Dry Lasoon Chutney with Kopra or Garlic Chutney with Dried Coconut
The Dry Lasoon-Kopra Chutney is very commonly found in Maharashtra and served as an accompaniment to Batata Vada, Vada Pav, Jhunka-Bhakar, and other assorted dishes. It is ridiculously easy to make and absolutely yummmm…. Ingredients Garlic Pods – 10 Dry Coconut or Kopra – 1/2 Red Chilli Powder – 1.5 tbsp Salt to Taste Method…
Riskrem – Christmassy Rice Pudding from Norway
I first visited Norway in the 2nd week of December 2007, when Christmas festivities were in the air. I landed in Oslo to about 30 cm of snow and temperatures of -12°C. It was a magical experience; everything around me, as far as the eye could see was covered in snow but then lit up…
MLA Pesarattu | Pesarattu with Upma
I have already written about Pesarattu | Moong Dal Dosa. This post just talks of a popular way Pesarattu is served in Andhra Pradesh; and that is with Upma. Pesarattu Upma is a popular and filling breakfast. This combination typically served with a side of Ginger Chutney or Allam Pachadi is also called MLA Pesarattu;…
Pesarattu Koora | Pesarattu Kurma
Pesarattu (Moong Dal Dosa | Green Gram Pancake) is synonymous with Andhra Pradesh; it is the one dish that people associate with Andhra after Avakai or Gongura Pachadi. Anyone who makes dosas of any kind knows that making just enough batter is tricky. There is always left over batter; typically just enough for one or two…
