Jihva For Ingredients (JFI) is the new food blog event started by Indira of Mahanandi, which featured Mango as the ingredient for the month of May and Strawberries for June. I am pleased to announce that I am hosting JFI for the month of July and am happy to do so. Its the first time [...]

No festive meal is complete without the classic dish ‘garelu’ or ‘garellu’ in most Andhra homes, be it for Sankranti, Ugadi, Ganesh Chaturthi or Diwali. Infact during Sankranti,our major harvest festival, on Kanumu day, the sons-in-law of the family are treated to delectable delicacies and one savory dish prepared is garellu served with meat curry, [...]

Utappams or thick dosas are South Indian vegetarian tiffin variety made from rice and lentil batter, fermented overnight making the batter slightly sour and then used to prepare thick pancakes like dosas which are light and porous. Uthappams are topped with chopped onions, green chillis and vegetables like tomatoes or carrots but can be eaten [...]

Bisi (means hot) Bele (means lentils) Bath (means sauce mixed with rice) is a Karnataka (S.India) speciality rice dish.Don’t get carried away by the simple looks of this dish..:) because the preparation of the masalas which bring out the aromatic tangy-spicy flavour of this rich dish is an extravagant and tedious affair.Besides this rich dish,I [...]

My meals are incomplete without a dal dish.Its the most comforting traditional staple of our home and I can say ,without doubt, to most Indian homes.Considering the nutritional superiority of lentils,I would prefer to cook dals,an excellent source of high-quality protein and much easier to digest, than meat.Indian cooking is known to be labor intensive,but [...]

Sweetnicks is hosting ARF/5-A-Day cooking event where food bloggers can submit their ARF(Antioxidant Rich Foods) recipes every Tuesday where she does a round up of all the recipes submitted.It sure is a great theme to keep us healthy as we share some great antioxidant food recipes with one another.This is my entry for this week’s [...]

“Amaranth, though relatively unknown today, was cultivated as a food crop in Mexico as early as 7000 years ago. Amaranth grain constituted a principal source of protein for the pre-Hispanic populations of Mesoamerica. Along with beans and corn, amaranth was a fundamental part of the indigenous Mexican diet.” This was news to me. I thought [...]

Fusion cooking is basically the art of blending compatible flavours of different foods and cooking methods of East and West to create dishes which are unique,exotic and offer the best of both worlds.With the growing number of food bloggers sharing their food traditions and exposure to multi-cuisines and cooking methods,the enthusiasm to attempt at fusion [...]

Sankranti/Pongal, is the second day of the festival day when Surya, the Sun God is worshipped and on this day the newly harvested rice is cooked in new earthen pots until the cooked rice overflows from the pot.The overflowing symbolizes fertility and prosperity.A special sweet rice dish is prepared with dal, sugar or jaggery and [...]

Annam Payasam or Paramannam (Food Of The Gods) is a sweet dish which is prepared as an offering to God in almost every home in Andhra on most special occasions and festivals. According to Hindu tradition & spiritual customs, by offering Naivedyam to God in the form of sweets like chakripongal, payasam, paramannam and fruits [...]