Sailu's Kitchen

“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 [...]

Fish can be flavored and cooked in many ways and the use of Indian spices makes them even more tasty. Chepa Vepudu is a very simple and easy fish fry recipe and if you are fond of seafood or fish, I am sure you are going to enjoy this fish fry recipe.

Methi Channa dal is a semi dry (sukha) curry that is nutritious. Made with methi (fenugreek leaves) and channa dal (split bengal gram). Fenugreek leaves are rich in iron, vitamins, and minerals and is generally cooked with potatoes or lentils.

Today, its Amma’s recipe called Gutti Dondakaya (Stuffed Dondakaya). In Andhra we use dondakaya a lot in our cooking. You can also use the same method for cooking stuffed brinjals/egg plant.

Raw Plantain (Green) is called ‘Aratikaya’ in Telugu and is a popular vegetable in Southern states of Kerala and Tamil Nadu. Today’s recipe is a dry masala stir fry dish using plantains, onions, fresh coconut and spices. Tastes excellent with rice, you can eat it with rotis too.

Patoli is a traditional Andhra recipe that is tasty and healthy. Patoli recipe is made with french beans, Bengal gram (senaga pappu) and spices. Goes well with rice and rotis.

Lima beans or Indian Beans (Chikkudukaya) are a very good source of cholesterol-lowering fiber like most other legumes.This stir fry is quick to prepare and goes good with rice, roti and works as a filling for sandwiches.

Capsicum Potato is a simple, healthy, stir fry that is quick to prepare and makes for a good side with rotis, rice and sambar/rasam. Aloo Shimla Mirch Sabzi aka Capsicum Potato Fry is influenced by North and South Indian cooking styles.