Ponk Vada | How to make Fresh Jowar Pakora

Ponk Vada

Ponk Vada or Pakoras made with fresh tender Jowar is a delightful snack made during the winter season when it is freshly available. Ponk or fresh Jowar is perishable produce that doesn’t stay good for long. It should be cooked within a short period or can be frozen. I haven’t seen or heard about fresh […]

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Vellulli Karapusa | How to make Garlic Kara Sev

Vellulli Karapusa

Vellulli Karapusa or Garlic Kara Sev is yet another variety of kara sev flavoured with garlic and is easy to make for the evening snack or any festival as well. I love garlic taste and really enjoyed this one and must have completed the whole lot by myself! I used the same recipe that I […]

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Spicy Aloo Masala ~ Side dish for Pulao

Spicy Aloo Masala

This spicy Aloo Masala is made with a creamy paste of roasted onions and other masalas to make this a rich and spicy side dish to be served with mild Pulaos. When I had made the Biryani/ Pulao / Khichdi Festival, I had some mild Pulaos on the list that had to be paired with […]

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Stuffed Paneer Tikka Sandwich

Stuffed Paneer Tikka Sandwich

Stuffed Paneer Tikka Sandwich is as sinful as it can get. This fusion dish makes a wonderful addition to any meal. This stuffed Paneer Tikka Sandwich happened last weekend when we had gone out during the weekend, leaving Konda behind because she had her semester exams. She was all fine with us going out, however, […]

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Parda Biryani

Parda Biryani

Parda Biryani is a rich, sinful biryani make with different spices, vegetables and cooked in dum with a roti layer covering it. I remember reading about Parda Biryani many years ago during one of my regular research work. I then was asking Vaishali about it as we had a discussion in the group. She immediately […]

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Goli Bhaat | Maharashtrian Varhadi Pulav

Goli Bhaat

Goli Bhaat is the Maharashtrian Vegetarian dish adapted from the popular meat biryani. This is also called as the varhadi Pulav popularly served during weddings. The meat version of this biryani is served during weddings and the name indicates that it’s for the Varhad, meaning the wedding guests. The biryani is quite elaborate with various […]

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Badshahi Pulao | How to make Gujarati Badshahi Pulao

Badshahi Pulao

Badshahi Pulao is a rich rice dish from the Gujarati Cuisine made with nuts, spices, and saffrons. Baadshah means King and it was prepared in the royal kitchen for the kings who ruled Gujarat. I had adapted from here and since I was making it for guests who visited us over a weekend, I wanted […]

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Aratikaya Masala Vepudu

Plaintain Fry - Lunch box Series

Aratikaya Masala Vepudu or Vazhakkai Masala Varuval is spiced dry saute made with plantain or raw banana. The roasted spice powder added to this makes it a very delicious side dish with plain dal and rice. While I love banana fry that Amma makes as plain with just chili powder and coriander powder, this spiced […]

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Madras Palak Chutney | Pasalai Keerai Thogayal

Pasalai Keerai Thogayal

Madras Palak Chutney is made with the Spinach that’s available in South India. Its called as Pasalai Keerai and this chutney version makes a wonderful side dish. When Amma got the Pasalai Keerai recently she wanted to make this chutney and made it quite spicy too. It got paired very well with the Dal and […]

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Char Dal Tadka | How to make Yellow Dal Tadka

Yellow Mixed Dal Tadka

Char Dal Tadka or Yellow Mixed Dal Tadka is a simple and easy dal that can be served with pulkas. The dal is mild on the stomach and tastes wonderful. I chose to make this yellow dals and highlighted the colour by including turmeric powder as well. We make a simple dal with pulka at […]

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