From Andhra Pradesh, Karnataka, Tamil Nadu to Kerala, find dosa, sambar, rasam, aviyal and many other traditional veg, non-veg, easy or elaborate recipes.
Kappa Puzhukku or Mashed tapioca is a delicious food of kerala. It can served with fish/meat curry. It's loved by each and every one in kerala. Its one my favourite dish too. It is a heavy food not good for diabetics patients.
Ripe bananas!!.. So now what to do with it. Throw it!?..Nah!!.. Make these tasty banana buns and serve them as a tasty breakfast item or even that sunday brunch or as a snack on a wintery evening.
This is a very healthy recipe for all ages. Especially if you are sick and want to take something light, ubbu rotti works best. This is one of daily food served in our parents villages even today.
As a mark of new season, mangoes are available and grown in india during april-june season. At home, we end up making variety of dishes, pickles, salad with mangoes.
This is a rice dish made out of raw mango which is spicy, tangy and yummy for summer season.
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.
Here is a quick and easy ‘shortcut dosa’. You don’t need to soak or grind the dal but it still makes delicious plain dosa.
Aviyal is a South Indian delicacy, a hugely popular vegetarian dish that we make for festivals and auspicious events. Almost every household makes a different style of aviyal inspite of the same ingredients – vegetables, curd, coconut and spices. My mother’s from Andhra and this is her recipe. Hope you’ll like it as much as we do.
A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
Plantains grow widely in Kerala. Hence, Plantain Bajji is a common and much loved snack.
Crunchy dosa made with rice and variety of lentils.
An easy to make spicy chutney that goes well with Idlis and dosas.
This is a classic Hyderabadi sweet dish made at weddings and festive occasions. It is made with dried apricots. It is very rich and a little goes a long way.
Nargisi kofta is boiled eggs stuffed inside a shell of kheema. This dish is a little time consuming, but makes a fantastic party dish. Your guests will be impressed.
Another classic Andhra preparation. This dish goes perfectly with ‘Aaku pappu’ (dal with greens). I even like it as an accompaniment to khichdi. This tastes best with home-made buttermilk, but you can use commercial buttermilk too.
This is a quick mixed dosa that I first ate at a friend’s house. It comes together very quickly for breakfast or when you get unexpected guests. It has a lot of flavour so all you need is some pickle or chutney on the side.
I first ate this dosa in a small village near Bangalore. I love the earthy, nutty taste of the Ragi. It is also very nutritious.
Here is a quick dosa recipe that is a cross between plain dosa and ada/adai.This recipe uses lentil flours so there’s no need for soaking and grinding them. It is best served with chutney or Andhra mango pickle, “avakkai”.
Kori Rotti is a Mangalorean speciality. Kori means chicken, and rottis, in this case, are not the traditional chapattis or rotis. They are a special kind of bread, which are made of rice paste and then dried, so quite hard and crispy and are made into sheets that are then broken into pieces. These rottis, when soaked by the chicken curry, absorb it and turn quite soft. A real taste and texture sensation!
Great Brinjal Curry.
Deliciously cooked chicken in coconut milk.