A fantastic and flavorful chicken curry that is a regular at our home. This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry.

I like to feed Nehal healthy desserts made from nutrition rich ingredients than a fat-rich cake or mithai. Sesame seeds Laddu falls under the category of healthy dessert. Nuvvula Unda or Nuvvula Laddu is a classic Andhra style sweet prepared for festivals like Nagula Chavati. At home, we make this calcium rich sweet often.

Little pearl onions aka shallots have an intense flavor and give curries and intense flavor, be it vegetarian or meat based. I use them a lot in my regular cooking and today’s recipe has shallots as the star ingredient.

We Andhras love our Pachadis (chutney/condiment) and in our home pachadis are revered. Seriously. Mom makes the BEST pachadis you can ever imagine. The aromas that fill the kitchen during the preparatory process is something that has to be experienced. For instance, take today’s pachadi which calls for green chilies. The aroma of green chilies roasting is simply intoxicating while the sizzle of tempered spices hold promise of an eternally pleasing meal to come.

I always have left over Idlis when I prepare Idlis for breakfast or dinner. When I am in need of a quick snack, all I do is saute the crumbled cold refrigerated idlis with a spiced base of onions and lots of fresh coriander leaves. I tend to play with the spices each time I go the crumbled idli upma way.

Raw Plantains are a low glycemic source of carbohydrate and full of nutrition. Aratikaya as its called in our part of the world is a regular every day vegetable in South Indian vegetarian cuisine. The key is to use fresh and firm green plantains before they ripen to a yellow shade. Today’s stir fry recipe is perfect side dish with rice, sambar, papad and a bowl of yogurt.

Amaranth leaves are much loved in our home and take the form of stir fry, dal and stews in our daily meals. In recent past, I have used these nutritious greens along with chick pea flour (besan) to prepare fritters. They are easy to make, work great as appetizers for parties and also make for a wonderful tea time snack.

Its the sliminess and slippery feel of taro root which keeps away many from relishing its flavor. It is full of fiber, lot of starch and has a delicious creamy texture. Today’s recipe for chips is a deep fried version. You can even shallow fry the taro root slices which would yield a less crisp exterior but tasty nevertheless.

Katte Pongali is a traditional Andhra style rice and moong dal recipe that is often served in temples as Prasadam (Prashad). Nothing like a creamy, fragrant, warm bowl of Pongali especially during winters. There is something unique about the blending of earthy lentils with starchy creaminess of rice. Its pure comfort food.

Savory snack enthusiasts will love today’s Navrati Special offering to Durga Ma. Addictively satisfying, Chitti Budagalu are adorable, tiny puffed up crisps with a hint of spice. Only 3 ingredients go into its making – urad dal aka black gram dal, rice flour and chili powder.