The absolutely great thing about blogging is the new things you get to learn every single day! Lal Bhopla (Kaddu or Gummidikaya) is a staple in our home. I normally use it to make Lal Bhopla Bharit, traditional Andhra Gummidikaya … Continue reading
Moong Bhajiya is perfect for those times when your heart craves a crunchy spicy snack to accompany the piping hot cup of tea or coffee! Continue reading
Atukula Attu (Atukulu = Poha or Aval and Attu = Dosa in Telugu) is a super soft dosa that tastes great even when it is cold. Its spongy soft texture is the reason why it is called Sponge Dosa as well. :-) Continue reading
It is my greatest pleasure that I am able to do this super simple yet super delicious guest post for Dimple of ShivaayDelights.com. Dimple was one of my earliest blogging friends and one with a 1000-watt smile that can light … Continue reading
Truth be told, I love Khamang Kakdi as well because it has crunchy peanuts and fresh coconut to complement the cool cucumber. Continue reading
April 15 was Vishu, the Malayalee New Year. I had planned an elaborate set of posts but did not get around to doing anything because work was very hectic as was my social life with engagements, weddings, and plays on … Continue reading
With summer in full swing (well, it seems to be playing truant in Mumbai this year), mangoes of all shapes and sizes are everywhere.
You can enjoy raw and ripe mangoes in many ways. Here are some recipes that use raw mangoes.
- Kairi Panha is a sweet and sour drink that can quench thirst like nothing else.
- Yoghurt Stew, Majjiga Pulusu or Kadhi
- Beyisida Maavinakai Gojju is a yogurt stew is an Udupi specialty.
- Mammidikaya Pulihora or tempered rice with raw mango is yet another Andhra specialty.
- Chutneys or Pachadi
A popular “fasting” dish that I have found on many a menu in traditional Maharahstrian eateries is Farali Misal. This is a delicious, easy-to-make, spicy potato-peanut based stew topped with some crunchy sweetish farali potato chivda. Continue reading
Crispy, crunchy fried bendakaya (okra or bhindi) is yoghurt! Continue reading
Keri no Chundo or Kairi Chunda is a fabulous variation from Gujarat that is not only sweet and sour but also spicy because of the chilli and cumin in it. Continue reading
In the mood for something sweet and sour? Try Kairi Murabba (Keri no Murabbo as it is called in Gujarat) which is Raw Mango Jam infused with the flavours of cardamom and saffron. Continue reading
With the onset of summer, my desire to eat a breakfast goes into a tailspin. I cannot be tempted to sit down to a breakfast in hot an sultry Mumbai. Forgoing breakfast makes me hungry and crabby, so I resort … Continue reading
There is nothing better in this world than soft, fresh, creamy Paneer; or so is my belief. And when I am able to marry this Paneer with something tangy and spicy, I am in heaven. Hariyali Paneer Tikka is just the dish for … Continue reading
Upma is a light and filling breakfast or tiffin (afternoon snack) item that is very popular in South India. I have already written about tomato upma and onion upma. Today I am writing about Vegetable Upma.
Here is the recipe for this simple, healthy, tasty breakfast item.
Time: 20 Minutes
- Rava, Semolina, or Cream of Wheat – 1 Cup
- Onion – 1 small
- Potato- 1 small
- Carrot – 1 small
- Peas – 1/2 cup
- Udad Dal or Husked Black Gram – 1 tsp
- Rai or Mustard Seeds – 1/2 tsp
- Green Chillies – 3
- Grated Ginger – 1 tsp
- Water – 2.5 Cups
- Curry Leaves – 6 to 8
- Oil – 1 tbsp
- Ghee – 1 tsp (Optional)
- Salt to Taste
- Over medium heat, dry roast the rava till it just starts to change colour. Stir continuously.
- Set aside the roasted rava.
- Peel and chop the onion into 1/4″ pieces.
- Peel and chop the potato into 1/4″ pieces.
- Peel and chop the carrot into 1/4″ pieces.
- In a kadai or a wok, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the udad dal and fry till the dal turns light brown in colour.
- Add the potato and carrot pieces.
- Stir-fry for a couple of minutes.
- Add the onion pieces and stir-fry till the onion just starts to turn transparent.
- Slit the green chillies.
- Add the green chillies, grated ginger, and curry leaves.
- Stir fry for a minute.
- Add 2.25 cups of water and salt.
- Bring the water to a boil.
- Turn the heat to low.
- Add the roasted rava while stirring continuously to ensure that no lumps are formed.
- Mix well.
- Increase the heat to medium.
- Cover the kadai and let the upma cook for 5 minutes.
- Uncover and mix well.
- Cook for a few minutes more till all the water is absorbed and the rava is cooked.
- Turn off the heat.
- Add the ghee and mix well.
- Serve hot with Coconut Chutney, Magai Perugu Pachadi, Molaga Podi or Nimmakaya.
- Do not fry the onions till they are brown. The upma will have a faintly bitter aftertaste if you do.
- Just add enough salt to the water such that the water starts to taste slightly salty.
- Resist the temptation to add more water. The Upma will cook in the water we have added.
I am taking to the party at Fiesta Friday #61!
Dimple of Shivaay Delights was one of my earliest “blogging friends”. Her comments are always so encouraging and Dimple as a person is always so full of Joie de Vivre and positive energy. This attitude is also reflected in her recipes which are colorful, simple, delicious and healthy. :-)
I don’t know why it took me so much time to ask her for a guest post, but I am glad I did because she gave me this spicy and sweet curry that tickles the taste buds!
Over to Dimple!
When my dear friend Aruna asked me to do a guest post for her wonderful blog, I jumped at the chance. She has always been an inspiration to me and I am always learning so much from her gorgeous culinary recipes.
Here I would like to share a curry that I made as I fancied something spicy yet sweet. Perfect with soft chapatis and rice. Hope you enjoy friends….
- 1 bag baby spinach
- 2 cups tinned sweetcorn
- 1 large red bell pepper
- 3 cloves garlic
- 1 tsp ginger puree
- 200g tomato passata
- 2 tbsp sunflower oil
- Pinch of mustard and cumin seeds
- 1 tsp cumin & coriander powder
- 1 tsp pau bhaji masala or more to taste
- ½ tsp turmeric powder
- ½ tsp chilli powder
- Salt to taste
- Blitz the spinach, pepper, garlic and ginger along with the tomato passata in a food processor until you have a pesto kind of consistency.
- In a large saucepan heat the mustard and cumin seeds in the sunflower oil on a medium heat.
- Once the seeds start to pop, slowly add in the spinach and pepper mixture.
- Throw in all seasoning and spices plus sweetcorn, stir and cover, reduce to a low heat.
- Cook for 15 to 20 minutes, stirring occasionally.
- Serve with some chapatis and rice or use as a topper on some naan bread.
March 28, 2015 is Sri Rama Navami or the festival that celebrates the birth of Sri Rama. It also marks the end of Chaitra Navaratri.
The traditional naivedyam for Sri Rama Navami includes:
- Panakam – A cooling drink made with dried ginger, jaggery, and pepper
- Vada Pappu – A soaked moong and cucumber salad
- Chalimidi – A sweet made with rice flour
- Majjiga – Spiced Buttermilk
In Andhra Pradesh, the Sree Seetha Ramachandra Swamy temple at Bhadrachalam is the centre of some glorious celebrations. This is a temple constructed by Kancharla Gopanna who was popularly known as Bhakta Ramadas, who was a also a great composer.
You can listen to some beautiful renditions of Ramadasu Kritis at http://www.bhadrachalarama.org/ramadasukeerthnaas.html
Shree Rama Rama Rameti
Rame Raame Manorame
Sahasranaama Tat Tulyam
Raama Naama Varaanane||
Kosambari is a traditional naivedyam for Rama Navami which heralds the end of Chaitra Navaratri. I have already written about the traditional Kosambari which is made from Cucumber and Moong Dal.
Here is a version of Kosambari made with carrot. I make it often through the summer as it is a light, tangy, crunchy salad.
- Grated Carrot – 1 Cup
- Moong Dal – 1/2 Cup
- Grated Coconut – 1/4 Cup
- Green Chillies – 2
- Lemon Juice – 1 tbsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves – 4 to 6
- Oil – 1 tsp
- Salt to Taste
- Soak the moong dal in water for about 1 hour.
- Drain all the water from the moong dal.
- Chop the green chillies to very small pieces.
- Mix together the grated coconut, drained moong dal, grated carrot, lemon juice, green chillies, and salt.
- Heat the oil.
- Add the mustard seeds.
- When the mustard seeds start to crackle, turn off the heat.
- Add the curry leaves to the hot oil and mix.
- Add the tempering to the Carrot Kosambari.
- Let the Carrot Kosambari rest for at least 10 minutes.
- Serve as a part of a meal or eat like a salad.
I am taking this to the party at Fiesta Friday #60!
Kothambir Vadi or fritters made with Coriander (Kothmir) and chickpea flour (besan) is a great tea-time favourite is Maharashtra.
I was reminded of it when one of my team member’s wives sent me some. Her version was loaded with Coriander and oh-so-crumbly-and-light and this is what I made last weekend.
Kothambir Vadi could be deep-fried or shallow-fried and I chose the latter option. Also, the consistency and texture depends on the proportion of besan to fresh coriander. Higher the proportion of Kothambir, lighter and more crumbly is the vadi.
You could also eat the vadi by itself, after it has been steamed and before it is fried. At this stage it is cooked and is delectable in itself!
Makes: 10 to 12
Time: 60 Minutes
- Besan or Chickpea Flour – 1.5 Cups
- Kothambir or Fresh Coriander Leaves – 2 Cups
- Hari Mirch or Green Chillies – 3 or 4 (more if you want the vadi spicier)
- Adrak or Fresh Grated Ginger – 1 tsp
- Til or Sesame Seeds – 1 tbsp
- Haldi or Turmeric – 1/4 tsp
- Tel or Oil – 3-4 tbsp
- Namak or Salt to Taste
- Paani or Water as Required
- Sieve together the besan and turmeric.
- Chop the fresh coriander leaves to very fine pieces.
- Grind together the green chillies and ginger to a coarse paste.
- Dry roast/toast the sesame seeds till they start to change colour.
- Mix together the besan, turmeric, coriander, green chilly-ginger paste, and sesame seeds.
- To this dry mix, add some salt and mix well.
- Gradually add water and make a firm yet pliable dough.
- Oil your hand with about 1/2 tsp of oil.
- Roll the dough into a 8″ inch log about 2″ in diameter.
- Oil a colander or a vessel with a flat base.
- Place the roll in a colander or vessel. Ensure that there is enough space for the roll to expand a bit (about 30%).
- If you are using a colander, place it in another vessel.
- In a pressure cooker, add enough water to form a 1.5″ layer.
- Place the vessel with the uncooked dough the pressure cooker.
- Steam for 10 minutes.
- Let the cooker cool for about 15 minutes till it is just warm.
- Open the cooker and take out the steamed Kothambir Vadi roll.
- Cut the roll into slices that are about 1/2″ thick.
- Heat a tava and oil with about 1 tbsp oil.
- Place the Kothambir Vadi into the pan.
- Cook over medium heat for about 7 minutes or till the side touching the tava starts to brown. Drizzle a few drops of oil along the edges of the Vadi, if required.
- Flip over.
- Drizzle a few drops of oil along the edges of the vadis.
- Cook till the flip side starts to brown as well.
- Serve hot by itself or with Tomato Ketchup!
I am taking this tasty snack to the parties at:
ఉగాది శుభాకాంక్షలు! Ugadi Shubhakankshalu!
Ugadi, the Telugu New Year, is a time of celebration with family and friends. Here are a few recipes for dishes traditionally prepared on Ugadi:
- Ugadi Pachadi. All celebrations of Ugadi begin with the Ugadi Pachadi. Ugadi Pachadi is an amagamation of six tastes found in nature; sweet, sour, tangy, spicy, bitter, andsalty. The six tastes (shadruchulu) represent the various experiences we have in life, and having Ugadi Pachadi reminds us that we should face life with equanimity.
- Pulihora. Tangy rice that is a must for all festivities in Andhra. Here are a few different ways in which you can make it:
- Other Types of Rice. Apart from Pulihora, here are some other dishes made with rice.
- Sweets. How can any celebration ever omit a sweet. Try these traditional Andhra sweets.
On weekends, I like to have a “different” breakfast. By different, I mean not idli, upma, poha… etc. which are my staple for weekdays. So I have a wide variety of dosas (and variations thereof) that I like to make.Two of my favorites are Pesarattu and Paruppu Adai.
I have already posted the recipe for Pesarattu, so here is the recipe for Paruppu Adai.
To all my health and diet conscious friends: Want a yummy protein-packed, fibre-rich breakfast? Try this dosa. :-)
- Rice – 1/2 Cup
- Kandi Pappu/Tuvar Dal/Pigeon Pea – 1/4 Cup
- Senaga Pappu/Chana Dal/Bengal Gram – 1/4 Cup
- Pesalu/Moong/Green Gram – 1/8 Cup
- Asafoetida – 1/4 tsp
- Red Chilli Powder – 1 tsp
- Turmeric – 1/4 tsp
- Salt to Taste
- Soak rice and dals with enough water for at least 6-8 hours.
- Drain the water, and wash the soaked rice and dal well.
- Add salt, turmeric, red chilli powder, and asafoetida.
- With a little water, grind the soaked rice-dal mix into a coarse thick paste.
- Heat a tava till its hot.
- Add 1 tsp oil and spread over the entire surface.
- Turn the heat to medium-low.
- Using a heavy ladle, pour a ladle-full of batter into the centre of the tava.
- Use the ladle and spread outwards to form a thickish round dosa.
- Turn up the heat and drizzle a little oil along the edges.
- Wait till the surface dries out. Rotate the pan if required.
- Using a spatula, loosen the edges of the dosa and work towards the middle.
- Flip the dosa over.
- If required, drizzle a little oil along the edges.
- Let the flip side of the dosa cook.
- Fold in half.
- Serve hot with jaggery and fresh white butter.
- Some people make a hole at the centre of the dosa or small cuts on the surface of the dosa, and drizzle a few drops of oil in these holes to ensure that the dosa is well cooked and crisp.
- The batter should be thicker than a regular dosa but thinner than that of idli. :-)