Paramannam or Paravannam – Andhra Rice Kheer – Navaratri Special

Paramannam or Paravannam – Andhra Rice Kheer – Navaratri Special

Paramannam is a traditional favourite in Andhra homes and a must have for most festivals. While this version uses sugar, you can also make it with jaggery.

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A Collection of Biryani and Pulao Recipes

As I was thinking of what to make for dinner tonight, I was mentally going through the various one-dish meals that I could make. I then started to browse through my own recipes to see what I could “recycle” and so came about the idea of doing a quick round-up of some

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Kobbari Annam (Coconut Rice or Thengai Sadam)

Kobbari Annam, Thengai Sadam, or Coconut Rice is oh-so-easy to make, gets done in a jiffy, and tastes heavenly. I make it often in the festival season as naivedyam and as a means of using all the coconut I get as prasadam. 🙂 Ingredients Rice – 1 Cup Fresh Grated

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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

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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

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