Bendakaya Vepudu (Bhindi Fry or Oka Stir Fry)

Bendakaya Vepudu is a very easy to make koora that is ready in a jiffy and an absolute delight as a side-dish for pappu pulusu annam, sambhar rice, or simple curd rice. Ingredients Bendakaya/Bhindi/Okra – 1/2 Kg Oil – 1 tbsp Red Chilli Powder – 1/2 tsp Salt to Taste Method Wash

Continue reading

Rava Idli (Suji Idli, Semolina Dumplings)

While I love idlis, I sometimes run out of batter. This is where Rava Idlis come in. They are a quick and easy to make and are also a bit more spicier than Idlis. Rava Idlis are especially handy in winter or the monsoon when the idli batter simply refuses to ferment!

Continue reading

Vangi Bhaat (Vankaya Annam or Aubergine/Brinjal/Eggplant Rice)

Vangi Bhaat is one of those classic dishes that is popular at Maharashtrian weddings and religious functions. I have always loved its mild flavour and am tempted to make it every time I see small plump brinjals (vangi = brinjals in Marathi) in the market. Adding the star anise segment is a secret that

Continue reading

Cheesy Garlicky Sandwich

Here is one way I use the Shengdana Chatni that I am very fond of. This cheesy garlicky sandwich is soul food for me and can lighten up my day in a jiffy! 🙂 Ingredients Bread Slices – 2 Cheese Slice – 1 Shengdana Chatni – 1 tsp Butter – 1/2

Continue reading

Tondli Bhaat (Dondakaya Annam/Rice with Ivy Gourd)

Having lived in Maharashtra all my life, I love Maharashtrian food. Tondli Bhaat is a classic Maharashtrian dish that is simple to make and a nice way to use Tondli (Dondakaya/Ivy Gourd). This is also a dish that is very quick and easy to make. Have it with some raita or just simple plain

Continue reading