Sheera or Sooji Halwa

Sharada Navaratri means a different sweet and savoury naivedyam everyday for nine days. That can be quite a challenge for me because most days, I have to make whatever I choose to before I go to work at about 8:30 AM. One perennial favourite in our home is Sheera or Suji Halwa or Rava

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Teepi Magai Pachadi (Sweet Magai Chutney)

In earlier posts, I had written about a pickle called Magai and a savoury chutney that we make with it called Magai Perugu Pachadi. Today, I am writing about another kind of Maagai Pachadi; this time a sweet one called Teepi Magai Pachadi or Magai Bellam Pachadi. I absolutely love this version

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Pudalangai Kootu or Potlakai Kootu (Snake Gourd Curry)

Pudalangai Kootu or Potlakaya Kootu (Snake Gourd Curry) is one of those easy to make side dishes that goes very well with both rice and roti. Ingredients Pudlangai, Potlakaya, or Snake Gourd – 1/2 Kilo Kandi Pappu or Tuvar Dal- 1/3 Cup Grated Fresh Coconut – 3 tbsp Rice Flour –

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Kanda Bachali Kura | A Traditional Andhra Recipe

Kanda Bachali Kura  is very popular in Andhra and is often served at weddings. I make it in three different ways. In this tangy version, I use lemon juice to season the koora. This koora makes for an absolutely yummmm side dish for curd rice. Do also try my recipes

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Kothimiri Pachadi (Coriander Chutney) – 1

I made this pachadi today to accompany Undrallu. This is very simple pachadi and tastes great with Mudda Pappu annam or as sandwich chutney. Ingredients Fresh Coriander Leaves – 1 packed cup Green Chillies – 3 Lemon Juice – 2 tbsp Turmeric – A pinch Mustard Seeds – 1/4 tsp Oil

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Shengdana Chatni (Peanut and Garlic Chutney)

One of my most memorable trips in recent years has been the one to the temple of Lord Vitthal in Pandharpur. During this trip, we also visited Tulja Bhavani and of course, Solapur, which was our base. One thing I noticed everywhere I went in Solapur was advertisements for Shengdana Chutney. From a small roadside

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