Jwariche Dhirde (also called Jwariche Ghavan) are spicy, gluten-free, Instant Jowar Flour Dosas from Maharashtra.
Did you know that Orange Peels are very rich in nutrients; in some cases even more so than the fruit itself?
The Orange Peel Pachadi (or Gojju) makes best use of these nutrient-dense peels that we normally throw out with nary a care.
Chintapandu Pachadi is a traditional Tamarind Chutney made in Andhra Pradesh and Telangana.
We normally eat it with rice but it also tastes great with idli and dosa.
Tomato Saar is a rasam-like dish made in Maharashtra with tomato and coconut.
Serve this with rice and papad to have a light meal in Summer and warming meal in Winter.
Vaal Ni Dal No Pulav is a simple and delicious Vaal Rice from Gujarat.
It is traditionally served with Kadhi and Papad.
This creamy Coriander Peanut Chutney (called Kothimeera Palli Pachadi in Telugu) makes for a great sandwich spread, and tastes great with idli and dosa as well.
Kolhyache Bonde are Sweet Pumpkin Pakoras from Vidarbha in Maharashtra.
Pair these Sweet Pumpkin Fritters with a spicy Coriander Chutney or a Tangy Tamarind Chutney to enjoy a delicious snack.
I made this Dhanshak Masala at home using the recipe Jenifer Pettigara Mistry had posted many many years ago on a food group.
The Dhanshak I made with this masala was just loved by all. :)
Freshly harvested pigeon pea (tuvar) abounds in winter is the centerpiece of this wonderful sabzi called Baingan Aur Tuvar ki Sabzi (called Tuvar Ringan nu Shaak in Gujarati). I learnt this recipe from my friend Mohna Parate and is made in the inimitable Nagpur style that she is famous for. Like all Mohna’s everyday recipes,...
Parsi Brown Rice is a simple rice dish made by cooking rice with caramelized onions.
I made this to serve with Dhanshak.