Vegetarian and Vegan Recipes from Across the World!
The many health benefits of Methi Dana or Fenugreek seeds are widely known. However, it is (literally) a bitter pill to swallow.
Sprouting makes these seeds less bitter and more palatable.
One way to use fenugreek seeds is to make this Methi Dana Achar.
This spicy, tangy sprouted fenugreek seeds is very easy to make and can be preserved for a few weeks.
Ab taste bhi aur health bhi!
Sometimes, simple recipes surprise you with the depth of flavour they deliver and this recipe for Neemki, an instant raw mango-onion pickle from Himachal Pradesh is one such instance. I came across this recipe from Neemki on a blog called Cooking from the queen of hills in my quest to mango pickles
Summer means time for uragai and vadiyalu. While Avakai | Avakaya is the most famous of mango pickles from Andhra Pradesh, we have many others that are just as delicious. Today, I am presenting the recipe for Maagai (Maagaya | Magai), a pickle that needs the raw mango pieces to be
I make this instant mango pickle from Andhra Pradesh called Mammidikaya Menthi Mukkalu (Menthi Baddalu) so many times but have never written about it. So when I made it the day before yesterday, I made it a point to take pictures and here I am today with this recipe. In
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I am back with Khalle Ambo | Uppu Manga | Mangoes in Brine, another gem of a recipe by Anupama Micheal. (I am starting to believe this friend of mine deserves a category all by herself on my blog.) It all started in a food group that I am a
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This recipe for Avabaddalu, an instant Andhra Mango Mustard Pickle, is something I learnt from my cousin Padma Desaraju this past weekend, when I visited her to see her newborn granddaughter (by extension my granddaughter too :)). Padma is a treasure trove of traditional Andhra cooking and a wonderful cook; someone
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