With an aunt who married a Bengali and a Bengali best friend who is the ultimate foodie, Bengali food could not be too far from my agenda. The first time I ate Alu Phool Kopir Dalna was at my Doddamma’s home. Her family did not prefer spicy food and so I ate a relatively mild version of this curry, but…
Alu Phool Kopir Dalna (Bengali Potato and Cauliflower Curry)
Palak Pulao (Spinach Pulao)
This is a “one dish meal” I learnt from Amma. It is very easy to make and delicious. I love this simple Pulao and so do many for whom I make this. Enjoy! If you have children, do try this. You will have them eating a whole lot of veggies and Palak, all in one sitting!…
Bobbattu, Obbattu, Puran Poli, or Holige
Bobbattu (also known as Obbattu, Puran Poli, or Holige) is a perennial favourite in our family, especially with my father who cannot have enough of them. I learnt to make it from Amma. When I was an apprentice under Amma’s watchful eye, everything was fine. However, the first few times I tried to make Bobbattu by…
Jeera Rice | Rice with Cumin
Jeera Rice is one of those simple dishes that has the power to elevate another dish to greater heights. One of my favourite food combinations is Dal Fry and Jeera Rice. I have already blogged about Dal Fry yesterday so here is the recipe for Jeera Rice. Do also try my recipes for Dal Tadka, Maharashtrian Amti, Maharashtrian…
Dal Fry
Dal Fry is my dish of choice when I have to order lunch at work. It is a simple yet versatile dish that goes with well with both rice and rotis. Also, there is comfort to be had in a dish of warm dal fry. I like to eat it best with jeera rice or just by…
Mammidikaya Mukkalu | Mammidikaya Mukkala Pachadi
Well, summers is the season to make pickles such as Avakai, Magai, Thokkudu Pachadi and many more. However, these can be eaten only 2-3 weeks after making them. So as soon as I spot the first raw mangoes in summer, I make Mammidikaya Mukkalu. I call it a temporary pickle because its shelf life is about…
Arati Doota Kura or Aarati Davva Kura (Banana Stem Curry)
The other day, in a public foodies group that I am a part of, one of the members commented that the South Indians spare no part of the banana tree! I cannot but agree with that statement. In my home apart from a variety of curries we make with raw banana, we also use the…
Koshambir (Cucumber, Tomato, and Carrot Salad with Crushed Peanuts)
Koshambir is a simple fresh salad that is very popular is Maharastrian households. It is very easy to make and gets doen in a jiffy! You can have Koshambir with rotis or then just by itself.I love it because it is filling, crunchy, and makes for a great low calorie lunch. Ingredients Carrot – 1 Medium Cucumber – 1…
Alu Rasdar
My maternal grandfather worked for the Indian Civil services and spent most of his career in North India with short stints in places like Korea. I often wonder how Ammamma, who was an out-n-out traditional Andhra, managed in places like Jabalpur with four young children in the 1930s. All I ever heard from her was…
Tomato Onion Curry
This is one of those simple curries that I make when I am rushed or then am not in a mood for elaborate cooking. It is a great accompaniment for rotis and is very simple to make. Best of all it does not need to many ingredients! Ingredients Tomatoes – 4 large Onion – 1…
Kadala Curry (Black Chickpea Curry)
Kadala Curry is one of those all-time Kerala dishes that can be eaten with rice, roti, appam, and of course, the traditional favourite, puttu. It is simple to make and oh-so-flavourful that I could eat Kadala Curry by itself. Ingredients Kadala, Senagalu, or Clack Chickpea – 2 Cups Madras Onions – 6 Grated Coconut – 1/2…
Thotakura Vepudu (Amaranth Stir Fry, Maath ki Bhaji)
Yesterday, my father got two very large bunches of oh-so-fresh-and-tender Thotakura. While making Thotakura Pulusu was the top of my agenda, I was wondering what to do with all the kura that will be left over. That is when I realised I could make Thotakura Vepudu, which we could have with rotis. I love this kura because it combines the…
