Stews, curries, sandwiches, chutneys- when you want great food with little effort, this category has got your back!
This is very easy and quick to make to serve with Indian appetizers as a dip.
A spicy dish that will tingle your taste buds.
A nice preparation to go along with daal and rice or with chapatti. Actually in my family we can pretty much eat the whole rice with methi begun. The methi adds a nice aroma to the dish.
This recipe is nutritious and has different flavours. It can be served as main dish and also as snacks with drinks. It is delicious by itself or with naan/missi roti. Developed on original idea of my father which is now a favourate in my family and friends.
very tasty curry.it is delicious and healthy too
Chocolate cups filled with cream and strawberries.
Saviya Kheer is made from Milk,Sugar & Vermicil( Saviya) and can be taken as porridge and sweet dish
A innovative sort of recipe requiring minimum work and is healthy. This one is a favourite of me and my brother. A recipe made with minimum ingredients and is a healthy snack and the best part ... it can be made in a few minutes... So no sweating in kitchen this summer.
This is a classic Andhra dish consisting of roasted eggplant (brinjal) in a sweet and sour stew. The sweetness is from jaggery and the sourness is from tamarind. This pulusu is an excellent accompaniment to patholi, or mudda pappu (plain hard-cooked dal). I also like it just by itself with plain rice and ghee.
Annam parvanam is probably the most common Naivedyam item in South India. I like to add some more flavor and richness to this traditional parvanam by adding some fresh coconut to it. You can use sugar instead of jaggery, but I like using a bit of both. Feel free to experiment with this dessert. I like to serve this cold.
This chutney works very well with dosas and is a nice change from the usual idli chutney.
This is a great idli recipe to have on hand for last-minute guests. Serve these idlis hot with ghee on top and chutney or Milagai powder on the side.
Ada is a type of dosa usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.
This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every 1/2 hour or so.
I grew up in an Andhra household and pulihora runs in our blood. Andhra pulihora tastes different from Tamilian or Kannada puliyogare. Give this a try. You will make it again and again. Pulihora is made for almost all Andhra festivals, weddings, and poojas. When we were kids, Pulihora and Daddojanam (curd rice) always travelled with us on train journeys.
This is a Andhra specialty. Pesarattu is a dosa made with Pesara Pappu (Moong dal). You use the moong dal with skin on and this is what gives this dosa the classic green colour. Of course this dosa is high in protein and fibre. Serve it with upma rolled inside and it becomes an ‘MLA pesarattu’.
This is a classic Punjabi sabji. I have eaten aloo gobhi in many homes and restaurants, and like most homey dishes, I have never eaten two versions that taste the same. This is my recipe for making aloo gobhi.
This is a delicious rice dish which is often reserved for very special occasions such as weddings, parties, or holidays. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use.
Soaked cashews skillet cooked into a delicate, sugary paste. Cut into diamonds. Topped with silver foil, cardamom and/or saffron strands. A traditional delicacy, loved all over the country, especially from the mountains of North India to the plains of central India.
Thick and creamy, possibly the best thing you'll ever taste! It's not light in calories though!