Are you one of those people who absolutely relish the dough made for vadiyalu (vadam, kurdayi)? I am, and my mother and grandmother used to say I eat more of the batter raw than I make vadiyalu with. So this Gujarati Rice Khichu is absolutely THE dish for me to enjoy as a snack. It is...
Mor Kali or Mor Koozhu is a simple dish made by cooking a tempered rice flour and buttermilk mix.
This gluten-free dish is also low on potassium making it suitable for people with kidney problems or those on a Renal Failure Diet.
This is a recipe for Black Chickpea Hummus with Black Sesame Tahini.
This Hummus is nuttier and richer in taste than the traditional chickpea version.
I served it with Lavash.
If you want a diabetic-friendly or a weight-loss friendly recipe, then this Jowar Methi Muthiya is the one for you.
Moong Dal Idli is just the thing for people who want to eat Idli but avoid rice. This recipe of Dali Santhan, as this Idli is called in Konkani, uses just moong dal and udad dal, and packs quite a punch in proteins. In recent times, I have reduced the amount of rice I eat...
Kothimbir Vadi is a popular tea-time snack in Maharashtra.
This recipe is for a low-oil, pan-fried version of this delicious snack that is made with fresh coriander and gram flour (besan).
I love having this Green Peppercorns Pickle in Lemon Juice with curd rice or plain dal rice.
Called Kuru Milagu Urugai or Pachai Milagu Urugai in Tamil, you need just 3 ingredients and 15 minutes to make this dish.
Jwariche Dhirde (also called Jwariche Ghavan) are spicy, gluten-free, Instant Jowar Flour Dosas from Maharashtra.
Dahiwalu Pudina Chutney is the ubiquitous Indian Mint Yogurt Dip that is served in most restaurants as an accompaniment to kebabs and tikkis.
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.