A priceless culinary treasure of North Indian cuisine. I specially love to prepare it during winter months, lasooni dal palak with hot rotis, a match made in heaven! Though humble-looking, its a pleasure to the palate, creamy, garlicky and finger licking good. Just a handful of common ingredients come together in a fragrant ghee tadka [...]

My foray into rasam making wasn’t very impressive during the many trial and error sessions of my early kitchen days. I would try numerous versions to replicate a flavor that I tasted at my Tamilian friend’s home or at a restaurant in Coimbatore or elsewhere during my travels to Tamil Nadu. Each home has its [...]

I cannot say enough good things about today’s sambar recipe. It has never let me down and its my favorite ever since I chanced upon Hemantji’s sambar podi. The key to a good aromatic sambar is ‘sambar powder’ and the vegetables that go into its making. There are numerous versions of sambar but this one is note worthy due to the magical sambar powder.

Though this lemony soup lacks in looks, it more than makes up taste-wise. Light, subtle, earthy and flavorful with a whiff of asafoetida. Best to sip as a soup or over white rice.

Our family friends sent us few yellow cucumbers aka dosakaya grown in their farm. Decided to put them to good use by pickling 2 large cucumbers while a small sized cucumber made itself available for a wonderful pappu kura.

High protein salad for the Gods! One of the dishes Amma prepared for Ganesh Chaturthi as part of the naivedyam was boiled black chickpeas (Kala chana) tempered with spices. Goes by the name ‘Guggulu’ in parts of Andhra. We at home call it ‘Talimpu Senagalu’.

This particular Channa Masala recipe was given to me by a very dear friend. I tasted it at her home and have been wanting to prepare it ever since. Finally got to make it yesterday. A high protein, dry saute, tangy masala curry, tastes even better garnished with fresh coriander leaves and finely chopped onions. [...]

Bottle gourd-Channa dal curry Last week, while leafing through a handwritten recipe file, I unearthed a notable recipe that involves Sorakaya aka bottle gourd. Time had come to re-create it and savor the forgotten taste. Channa dal and cubed bottle gourd are slowly simmered in a tamarind based masala gravy until soft on bite. Deliciously [...]

Mamidikaya pappu aka Mango dal is Andhra’s treasured classic pappu kura (dal). The recipe featured is a family favorite and its as simple as it can possibly be. Mango and tuvar dal are a magical combination. They are lovely on their own, but together, they are a match made in heaven. The tang of the [...]

Masoor Dal Masoor dal is not a regular lentil in my kitchen but when I do prepare it, this dal is much loved and relished by all at home. A versatile dal that each time I prepare its a variation from the one prepared earlier. The recipe featured today is a vibrant colored dal finished [...]