Rajgira Puri is made on days of fasting such as during Navratri. It is with just Amaranth Flour and boiled potato, and tastes great with Dahi Aloo or Bhandare Wale Alu ki Sabzi.
Guggillu as it is called in Telugu or Sundal as it is called in Tamil is an integral part of pujas in South India.
We make with Sundal with a variety of legumes and pulses. This version is made with Black Chickpeas (called Kala Chana in Hindi, Senagalu in Telugu, and Kothu Kadalai in Tamil).
I made this Poha with Moong Sprouts at the recommendation of a nutritionist friend to add some protein to my breakfast.
This Moong Sprouts Poha makes for a filling breakfast and quite a change from the usual poha recipes.
I learnt this recipe for Idli Upkari from Anupama Michael, my friend from school days.
It is a simple stir-fry made with idlis, and is flavoured with onion, tomato, green chilli and coconut. It is the perfect tea-time snack or breakfast.
This dry curry is called Mamidikaya Patoli in Andhra Pradesh and Kairichi Vatli Dal in Maharashtra.
This dish is made with soaked chana dal paste and grated mango. You can eat it as a snack or then as an accompaniment with rice.
Dosakaya Pappu is a traditional Andhra Dal made with a particular type of cucumber called Nakka Dosakaya (Indian Apple Cucumber). Since I cannot find Nakka Dosakaya easily in Mumbai, I often make this dal with Madras Cucumber or Mangalore Cucumber.
This dal is mellow and just what is called for on a summer day or when you are craving something light.
Mamidikaya Pappu is a traditional Andhra raw mango dal. My father absolutely loves this tangy dal and could eat it for every meal, if I served it to him.
All you need to enjoy Mamidikaya Pappu is hot rice and ghee. Some papad or vadiyalu on the side would only help the cause. :)
Ragi Sankati (sometimes also pronounced Sangati) is a cooked mix of starchy rice and finger millet flour. It is similar to Karnataka's Ragi Mudde which uses no rice.
Ragi Sankati is eaten as a substitute for rice and can be paired with most dals. I normally eat it with Palakura Pappu (Andhra Palak Dal) or then Mukkala Pulusu.
Nalla Karam is a spicy podi that is served with idli, dosa and even rice. The name literally means spicy black powder and comes from the use of udad dal with skin which give this powder a dark colour.
The Coriander Seeds and Curry Leaves in this powder also make it loaded with calcium, iron, magnesium and other nutrients.
I love pickles and often do not have the patience to wait for the pickling process to be completed. For me instant mango pickles are a lifesaver because I can make them on a whim and enjoy them immediately.
This a collection of instant mango pickles made in various states of India including Andhra Pradesh, Telangana, Rajasthan, Maharashtra, and Himachal Pradesh.
I will keep adding to this collection as and when I post more recipes.