I had first published this recipe for Andhra Menthi Podi in November 2012; soon after I started blogging. What a journey it has been since then. As I look at some of my old posts, I realise that they need to be updated, and so here begins that journey. MenthiContinue reading
There are some dishes that capture your imagination and this recipe for Dubuk Vade caught my eye long ago, when I saw it on a Maharashtrian food group.
A specialty of the Khandesh region of Maharashtra, Dubuk Vade are small portions of spiced besan batter cooked in a gravy spiced with kopra, onions, garlic, and the famous Khandeshi Kala Masala.
Do try it and you will be a fan for life!Continue reading
Murungai Keerai Kootu is a great way of including moringa leaves/drumstick leaves into your diet.
This delicious kootu is a great accompaniment to both rice and rotis.Continue reading
Getting to this recipe for the perfect Ratlami Sev was quite a challenge, but the end result was just absolutely worth it. The final version of the Ratlami Sev was crisp but not crunchy with the flavour of cloves coming through. So all’s well that ends well. Ratlam is aContinue reading
Pesarattu Paddu is a Whole Moong Paniyaram made with Pesarattu batter.
Also called Pachai Payaru Paniyaram, this is a very easy to make snack and is elevated when paired with Allam Pachadi (Andhra Ginger Chutney).Continue reading
When Parul invited me to do a guest post for her blog, I made these Kuzhi Paniyaram.
Why Kuzhi Paniyaram you ask? Well, most of us have idli batter on hand so making this snack needs little or no prep.
Also, you can customise this low-oil snack to your taste by adding vegetables like onions, carrots, cabbage, and more.Continue reading