Each time I cook mixed vegetable curry, I tend to tweak and experiment with spices. Today’s recipe is a result of one such experiment. Am quite satisfied with the end result and hence makes an appearance here. A versatile dish that makes a decent side with rice, rotis as well as dosas.

We are enjoying beautiful weather today, cool, breezy with a light drizzle. It prompted me to bake a simple chocolate marble pound cake. I wanted to experience the aroma of freshly baked cake. Nothing fancy going on here. Just basic cake making ingredients – flour, butter, sugar, eggs and cocoa powder.

Gutti Kakarakaya aka Stuffed Bitter gourd (Karela) is a simple dish and my favorite go-to recipe for special occasions. The roasting process intensifies the flavor of the stuffing while charring and softening the bitter gourds. The unmistakable bitterness of kakarakaya is balanced with the spiced, tangy-sweet stuffing comprising of onions, garlic, jaggery, tamarind and red chilies.

Tomato Pappu mixed with a dollop of ghee and rice with Mango Avakai is a dearly loved combination and an integral part of everyday Andhra food culture. Simple, earthy, soulful food! Tur dal aka Kandi Pappu with tomato is a winning combination and the addition of fresh coriander brings a perfect touch.

Nehal is enjoying his Dasara break with his friends. School break means more work for me in the kitchen. I don’t mind it at all, in fact, enjoy it. Yesterday, I baked a charming, delicious sweet treat for Nehal and his friends. Pineapple Upside Down Cake! Though it sounds and looks fancy, its a breeze to make.

The flavor combination of today’s recipe is intriguing and enticing. Simple everyday Andhra pulusu (tangy stew) prepared with amaranth greens, tamarind pulp and spices. The addition of a magical ingredient aka mustard powder elevates the flavor profile by leaps and bounds.