I have a lot of childhood memories associated with this savory snack. My Ammamma and Amma would prepare huge quantities of Maida Biscuits (the name they go by at home) and store them in large containers. Back from school, we would head straight to the pantry and grab a plateful of maida biscuits and savor them like there was no tomorrow. Maida chips, maida biscuits, diamond cuts, maida squares, khara biscuits, whatever the name, they were extremely popular among us kids and friends.

Lemon Cucumber aka Dosakaya is a cherished vegetable in Andhra cuisine. Pachadi (Chutney), Pappu (Dal) and Avakai (Pickle) are the common preparations. I have blogged a pickle as well as a pappu recipe using Dosakaya. Armed with firm, farm fresh Dosakaya, we prepared a tangy spicy pachadi that makes for a memorable side with rice and a dollop of ghee.

One of nature’s best health food which is a valuable source of omega 3 and dietary fiber is flax seed. Known for its nutritional benefits which include lowering of cholesterol, protection against cancer and regulating of blood pressure, there is a growing popularity of flax seeds among the health conscious. I try to incorporate flax seeds into my family’s diet on a regular basis and relish it in a South Indian style avatar, Podi.

Vizag is experiencing pleasant weather conditions with light drizzles and cool breeze. Its hard to resist the temptation of savoring hot off the stove snacks with a cup of hot chai. Handful of ingredients and a simple recipe come together into an incredibly magical monsoon snack. The invigorating flavor and amazing aroma of fresh carom leaves in bajji avatar is hard to resist and you are sure to reach out for more than your fair share of bajjis.

Must-have item on special occasions and a stir fry that is bound to convert hard core skeptics. It’s the sort of thing you should make only when you come across fresh, tender, bright green tindora. Tender Indian gherkins are turned into a deeply roasted delicious stir fry that is simple yet elegant to serve as part of a special meal.

This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious.

Many frown upon the plain ‘pulao’ considering it inferior to the pampered ‘biryani’. The chicken pulao that we make at home is no less than any saffron laced biryani in spite of its simplicity. A straightforward and quick pulao recipe that features basmati rice, chicken, coconut milk and fragrant spices. As this decadent one pot dish simmers, the khushboo (aroma) that emanates the kitchen, will put the glamorous biryani to shame.

At home, we enjoy taro root cooked in a tangy tamarind sauce aka pulusu. I also enjoy this starchy tuber when it takes the form of a stir fry or chips seasoned with chilli powder and salt.

Today’s recipe differs from the earlier blogged Endu Tomato Pachadi in terms of the seasoning. Asafoetida aka hing is replaced with crushed garlic, mustard seeds and fresh curry leaves that are tempered in hot oil before combining with the tomatoes. This lends depth of flavor and strikes a balance between the acidity and fruity sweetness of sun dried tomatoes.

A perfect summer time chutney that makes use of farm fresh red tomatoes. Fresh coconut finds a place here but the pachadi highlights the predominate sweet-tart flavor of tomatoes and its gorgeous pink-orange color.