Khajur or Dates provide natural sugar in the form of glucose and fructose and are very healthy with high fibre content and I often use them to make Dates Balls which is a sweet with dry fruits, biscuits and corn flakes. It’s healthy, nutritious and low fat.
Sweet Pongal is a sweet, pudding-like dish that is traditionally prepared in South India for the harvest festival of Makar Sankranti festival celebrated on January 14th.
Onion pakoda (fritters) is a popular Indian snack. In Andhra, the stalks of onions are also used to make pakodas.The basic ingredients being besan (bengal gram flour) and onion stalks. Onion stalk is useful as herbal medicine and its juice is good for the treatment of anemia. These fritters are tasty and can be eaten with tomato sauce or chutney.
This authentic Indian chutney is so versatile and goes with most foods and tastes great on crackers, sandwiches, grilled chicken, fish, chips. No Indian meal is complete without freshly prepared chutney. Traditionally served with curry and other side dishes in a traditional Indian meal/thali to contrast the flavors.
Vankaya Pachadi recipe is similar to the Punjabi dish Baigan ka Burtha. In Andhra, we dont use any of the spice powders which are used in preparing burtha. To prepare the pachadi, mustard seeds, cumin seeds and black gram are used for tempering and the egg plant is grilled or placed directly over the gas burner so that the insides of the egg plant is cooked.
There are innumerable ways of cooking up potatoes. Use it almost every other day be it, potato curry with masala dosa, vegetable pattis, salads, potato fry, mixed vegetable rice dish, a gravy dish or aloo parathas. Today, I cooked some baby potatoes gravy dish which has a rich flavor using cashewnuts, melon seeds and poppy seeds. Excellent with rotis/parathas.
On 8th October a 7.6-magnitude earthquake hit the northern parts of Pakistan and India leaving more than 73,000 dead and over 3,000,000 people left cold, injured, hungry and homeless.You can read more about the earthquake here. They need our help! Food bloggers from around the world have joined together for the Menu For Hope II […]
Methi Channa dal is a semi dry (sukha) curry that is nutritious. Made with methi (fenugreek leaves) and channa dal (split bengal gram). Fenugreek leaves are rich in iron, vitamins, and minerals and is generally cooked with potatoes or lentils.
Horse gram or ulavallu (Telugu), Kulith (Hindi) and Kollu payiru (Tamil) is a staple lentil of many South Indian farmer families. It is a small, flat, oval bean with a dark rusty tan color with an assertive earthy flavor.
Long green chillis have a very mild spice to them and I usually like to cook them during winters as a curry which has a tangy flavor. It goes well with pulao, rice and rotis. My family enjoys this dish, especially during cold weather. Here goes “Mirchi Khatta Masala” recipe.
Kodi Kura, traditional chicken curry cooked in most Andhra homes is very simple. Button onions (sambar onions or shallots) are generally used in cooking non-vegetarian dishes which are better tasting than the normal onions and have a mild sweet flavor.
The magnificent aroma of hot and freshly brewed coffee will hover over most South Indian homes every morning and a traditional coffee filter is essential to prepare it. Brewing coffee is an art and one masters with practice and according to one’s taste, some like it light or strong or black. To get that perfect decoction, is a ritual that most women follow each and every day.
Its been exactly a month since I have started this food blog and was going through the index of the recipes I had blogged so far and found that I haven’t blogged all my favorite foods yet. That reminded me that I need to post more of my favorite food in here.
Today, its Amma’s recipe called Gutti Dondakaya (Stuffed Dondakaya). In Andhra we use dondakaya a lot in our cooking. You can also use the same method for cooking stuffed brinjals/egg plant.
Minappa Sunnundalu (Urad Dal Laddo) is a traditional Andhra sweet dish that is simple to prepare. Can be stored in an air tight container for at least 2 weeks.
Earlier I had posted a recipe for carrot yogurt pachadi. In that recipe the carrot mixture prepared before combining yogurt, can also be used as a filling to make stuffed parathas. The recipe for this carrot filling is here. I pack my son’s Tiffin box with this ‘protein rich paratha’.
Mirchi Bajjis are green chillis stuffed with potato filling, dipped in chickpea flour (besan, senaga pindi) batter and deep fried in oil. Mirchi Bhajis are a popular Indian street food snack and often served as evening snack with a cup of tea.
Raw Plantain (Green) is called ‘Aratikaya’ in Telugu and is a popular vegetable in Southern states of Kerala and Tamil Nadu. Today’s recipe is a dry masala stir fry dish using plantains, onions, fresh coconut and spices. Tastes excellent with rice, you can eat it with rotis too.