This South Indian Peanut Rice is a simple rice preparation uses peanuts in two ways to amp up the nutty flavour.
It makes for a great one-dish meal and needs just some papad (or potato wafers) and dahi to make it a complete meal.
This South Indian Peanut Rice is a simple rice preparation uses peanuts in two ways to amp up the nutty flavour.
It makes for a great one-dish meal and needs just some papad (or potato wafers) and dahi to make it a complete meal.
Kayi Sasive Chitranna or Coconut and Mustard Rice is a traditional dish from Karnataka.
It is essentially rice flavoured with a coconut-mustard seed-red chilli paste and is simply yum.
Gyeran Bokkeumbap is Egg Fried Rice from Korea. It is very easy to make and is often eaten as breakfast or then as a quick one-dish meal for lunch or dinner.
This simple yet filling Korean Egg Fried Rice is flavoured with soy sauce and sesame oil.
Bibimbap is a traditional Korean rice dish that has loads of vegetables and protein in the form of meat and egg. It is flavoured with Gochujang, a Korean chilli paste.
I replaced meat with Paneer in this Vegetarian Bibimbap.
This is recipe for the perfect, creamy Curd Rice that is so beloved in South India.
Called Daddojanam in Andhra Pradesh and Telangana, and Thayir Sadam in Tamil Nadu, this cooling dish is soul food at its best.
Gongura Pulihora is a tangy rice made in Andhra Pradesh & Telangana with Gongura leaves (Roselle leaves).
Think of it as rice mixed with Gongura Pachadi.
Mamidikaya Pulihora is a tangy rice made with raw mango.
Called Mavinakayi Chitranna in Karnataka and Mangai Sadam in Tamil, this recipe is similar to Lemon Rice with mango used instead of lemon for the tangy taste.
Ulava Charu is a winter favourite in Andhra Pradesh and I absolutely love it. And then I saw the movie Ulava Charu Biryani (nothing to do with the biryani per se) and since then this idea of making this dish has been on my mind. Horse gram (called Ulavalu in Telugu, Kulith in Marathi, Kollu in...
Bal?ee (Balaaee) is a mildly spiced khichdi made with rice and kala chana cooked in butter milk with very few spices. Filling and delicious.
I have already written about the Masoor Dal Biryani by Mahjabeen Sayed a few weeks ago. It has become quite a staple in my home because it is so easy to make and delicious to boot. At that time, Afreen Sayed (Mahjabeen-ji’s daughter and my colleague) had mentioned that I should add boiled eggs to it. I did not...
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