Valachi Dalimbi or Valachi Usal is a traditional Maharashtrian dish that tastes like heaven with rotis. It is spicy and slightly sweet because of the godha masala, kokum and jaggery in it. Val or field beans are an acquired taste with many people; however, I absolutely love them. Ingredients Val/Field Beans – 1 Cup Kokum…
Valachi Dalimbi or Valachi Usal (Curry with Field Beans)
Chaaru (Andhra Rasam) – 1
I learnt this simple Chaaru from Ammamma (my maternal grandmother). It was a great favourite with both of us. In the late 70s and early 80s, Ammamma lived about 25 kms from us and we would go over to stay every other weekend. Around lunch time on many of these days Ammamma would ask “Chaaru…
Methi Corn Biryani (Rice with Fenugreek Leaves and Corn)
I love fresh methi and am always looking for new ways to make it. This recipe for Methi Corn Biryani is an adaptation of Methi Chaman Biryani from Sanjeev Kapoor’s Vegetarian Rice, Biryani, and Pulao. What I liked about this recipe is that it combines the bitterness of the methi (fenugreek leaves) with the sweetness of the…
Cucumber Raita | Kakdi Raita | Kheera Raita
Chilled Cucumber Raita (also called Kakdi Raita or Kheera Raita) is best served as a side to a warm and spicy pulav, biryani, or paratha.
This dish gets done under 10 mins and is just what the scorching Indian summers call for at lunch or dinner.
Jantikalu – Andhra Style Teekha Sev
Jantikalu are one of these eternally popular “crunchy munchies” that you will find in most Andhra homes. As a child, I used to wait for the time when Amma would say let us make Jantikalu because it meant an afternoon of fun. Amma would also make a huge batch that would last for more than a…
Gajar ka Halwa | Carrot Halwa
Winter means carrots (called Gajar in Hindi) abound and this means that we can make lots of Gajar ka Halwa or Carrot Halwa. A perennial crowd pleaser, Gajar Halwa is quite the “must have” as a dessert in buffets at many an Indian wedding. It is quite easy to make (except the grating-the-carrots part) and quite easy to…
Chintapandu Pulihora | Puliyodarai | Tamarind Rice
Chintapandu Pulihora or Tamarind Rice is a must for all festive occasions in Andhra Pradesh and Telangana.
This is a detailed recipe that will help you to make the perfect Tamarind Rice (also called Puliyogare in Karnataka and Puliodharai in Tamil Nadu).
Chapati Pohe
This is a very popular dish in Maharashtra and makes good use of left over chapatis/rotis. If you are like me, you may even make it with freshly made chapatis. 
Chapati Poha makes for a healthy breakfast or light lunch. Ingredients Chapatis – 4 Onion – 1 Medium Green Chillies – 3 or 4…
Paala Koora Pappu (Lentils with Spinach & Tomato, Palak ki Dal)
This is a version of Paala Koora Pappu that I make occasionally. I am more fond of the Paala Koora Pappu with pesara pappu, coconut, and dhaniyalu. However, on the day that I am in the mood for it, this version of the pappu hits the spot as well. Ingredients Paala Koora/Palak/Spinach – 1…
Dondakaya Koora with Koora Podi
This is a variation of the Menthi Podi Vesina Dondakaya Koora. This version of the Dondakaya koora is spicier and satisfies the craving for hot and spicy food. Ingredients Dondakaya/Ivy Gourd/Tondli – 1/2 Kg Koora Podi – 3 tsp Mustard Seeds – 1 tsp Curry Leaves – 6 to 8 Turmeric – 1/4 tsp Oil – 1…
Koora Podi (Andhra Curry Powder)
This koora podi is new to me. I first tasted it recently when I went to visit my niece, Sushma, in Pune. She had made an awesome Chikkudikaya Koora and Bendakaya Koora using this koora podi. She had got this koora podi from the cook when she went for her brother’s wedding. Since the koora…
Paneer ki Bhaji
Paneer or Cottage Cheese is one of my favourite ingredients. I love the very taste of paneer and don’t like to mask it in heavy spices. This very simple dish is a particular favourite of mine. This version of paneer bhaji is ready in a jiffy and is very healthy, because very little oil or…
