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

Menthi Podi – 2

This is another version of Menthi Podi that we use sometimes. Ingredients Minapappu/Udad Dal – 1 Cup Senaga Pappu/Chana Dal – 1 Cup Menthulu/Methi Dana/Fenugreek Seeds – 1/3 Cup Dhaniyalu/Saboot Dhania/Coriander Seeds – 1/2 Cup Red Chillies – 6 to 8 Oil – 1/2 tsp Salt – 1/2 tsp Method In

Continue reading

Menthi Podi – 1

This is a podi that is used to garnish a several vegetable preparations. It helps add an extra something to ordinary koora with vegetables like dondakaya (tendli, gherkins), vankaya (baingan, aubergines/brinjals/eggplant), aritikaya (kacha kela, plantains)…. Ingredients Minapappu/Udad Dal – 1 Cup Senaga Pappu/Chana Dal – 1 Cup Menthulu/Methi Dana/Fenugreek Seeds – 1/3 Cup Red Chillies

Continue reading

Vankaya-Bangala Dumpa Mudda Koora (Eggplant/Aubergine with Potato) – 1

Vankaya-Bangala Dumpa Mudda Koora is a very simple and delicious bhaji that can be had both with rice and rotis. I make many versions of this koora and here is the simplest version. You will often find this koora being served at Andhra weddings! Ingredients Vankaya/Aubergine (Large) – 1/4 Kg Potato – 1

Continue reading

Chaaru Podi – 1 (Andhra Rasam Podi)

Chaaru is Andhra’s version of Rasam. I learnt this version of Chaaru podi from my Ammomma (maternal grandmother), who used it in very ingenious ways. Ingredients Dhania/Coriander Seeds – 1 Cup Jeera/Cumin Seeds – 1/2 Cup Pepper – 1/3 Cup Method Grind all ingredients together to a fine powder. Store in an air-tight

Continue reading

Tomato Pachadi (Tomato Chutney) – 1

This is a recipe Amma learnt from one of her friends and is very popular in our extended family. It stays fresh for about 3 months and makes a yummy side dish for idles and dosas. This pachadi can be made with both green and red tomatoes. I am posting

Continue reading