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.
Post
Coconut and Mustard Rice | Kayi Sasive Chitranna | Ava Pettina Kobbari Annam
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.
Post
Gyeran Bokkeumbap: Korean Egg Fried Rice
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.
Post
Vegetarian Bibimbap: Korean Mixed Rice with Protein & Vegetables
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.
Post
The Perfect Curd Rice | Daddojanam | Thayir Sadam
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.
Post
Gongura Pulihora | Gongura Annam | Andhra Roselle Leaves Rice
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.
Post
Mamidikaya Pulihora | Mavinakai Chitranna | Mangai Sadam
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.
Post
Ulava Charu Biryani | Kollu Biryani | Horse Gram Biryani
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...
Post
Balaee: Kala Chana Khichdi Cooked in Buttermilk from Himachal Pradesh
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.
Post
Masoor Dal and Boiled Egg Biryani
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...