Hirvi Mirchi Cha Thecha – A Super Spicy Green Chilli Chutney from Maharashtra

Last Sunday, we had sweets throughout the day (Ksheerannam from the temple, Moong Dal Halwa that I made, and Jalebis that Daddy bought). By evening, we were craving something spicy and so I thought of Hirvi Mirchi Cha Thecha. This spicy green chilly chutney is a great favourite in Maharashtra is

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Methi Matar Malai (Fresh Fenugreek Leaves and Peas in a Creamy Gravy) – The Spicy Version

Methi Matar Malai is one those dishes that you will find on the menu of every “Mughlai” or “Punjabi” restaurant. In days of yore, there were two restaurants famous for Punjabi food in South-Central Mumbai; Pritam Da Dhaba in Dadar and Yogi in Chembur. My first memory of eating Methi Matar

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Hyderabadi Mirchi ka Salan

Mirchi Ka Salan is one of those iconic dishes that, along with the Hyderabadi Biryani, define the beautiful city of Hyderabad. The first I had this dish was at Paradise, the iconic Hyderabadi eatery that is now almost synonymous with Hyderabadi cuisine, especially biryani. I was so fascinated by its

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Gongura Pachadi

Andhras love Gongura or Ambadi. We go into raptures when we spot good Gongura and find innovative ways to make it a part of our meals. We make Gongura Pappu and Gongura Pulihora. People who eat non-vegetarian food swear by Gongura Mutton. However, nothing defines Andhra food the way Gongura Pachadi does.

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Nimmakaya Kharam

I was reviewing the recipes I posted in the year gone by. I was so amused to see my Andhra origins coming through loud and clear with the number of pachadi and uragaya recipes I have posted. So I thought why break the tradition and am continuing this year with

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Jantikalu – Andhra Style Teekha Sev

Jantikalu are one of these eternally popular “crunchy munchies” that you will find in most Andhra homes. As a child, I used to wait for the time when Amma would say let us make Jantikalu because it meant an afternoon of fun. Amma would also make a huge batch that would

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