What is pesarattu? Pesarattu is a thin breakfast crepe made with green gram, ginger, cumin & chilies. The term “pesarattu” is a blend of 2 Telugu words – pesara & attu. Pesalu or Pesara is the Telugu name for green gram & attu translates to dosa or crepe. How is it made? To begin with whole mung is rinsed and soaked briefly for a few hours and then ground to a batter with spices....
Most Indian home meals will include the quick to whip-up raita. But why stop with Indian dishes! This curd dish makes a good dipping and serving sauce for fried snacks like falafel, burger patties and barbecues. Let’s find out more about the raita. What is Raita? Raita is a side dish from Indian Cuisine, made with yogurt, spices, herbs, vegetables and sometimes even with fruits. It is an integral part of Indian meal menus....
fish tikka recipe, shared here can be used to make a tandoori tikka or a barbecue tikka and is fairly easy to make even if you have a crowd. You don’t need any fancy ingredients, just the basic ingredients that exist in most Asian kitchens will do. This is an updated recipe, the new ingredient I would suggest is chickpea flour/ gram flour/ besan. It gives an unique aroma to the fish tikka....
I also show how to make the fried green chilies, coriander chutney and dry garlic chutney required to make the vada pav. About Vada Pav Vada Pav is a popular street food originated in Mumbai, India. It is a quick, grab & go meal that’s cheap, filling, delicious and a fun-food loved by everyone. For the uninitiated, Mumbai vada pav is simply Indian style veggie burger that’s vegan too. The filling has a flattened Batata Vada, which is a spiced potato patty that’s batter fried....
This okra poriyal goes well with plain rice along with South Indian sambar or rasam. It can also be served with curd rice or lemon rice as well. You can also pack this in the lunch box along with any variety rice like ghee rice, lemon rice and jeera rice. I make this recipe usually without coconut, however adding a bit of dried coconut adds flavor. You can make this with or without coconut....
About Besan Burfi What is besan burfi? Besan is the Hindi name for gram flour and burfi is an Indian fudge. Besan barfi is Indian gram flour fudge. Traditional besan burfi recipe requires the skill of understanding sugar syrup consistencies. If you are a newbie my detailed post will help you easily understand it. I have also shared a lot of tips below. This recipe is very easy and you can make it at a slow pace except for the last step....
About Coconut Burfi Coconut is considered to be a fruit in its purest form so it is extensively used by Indians not only for religious offerings but also for preparing a lot of foods. Coconut Burfi & Coconut Ladoo are 2 most commonly prepared sweets, especially in South India. You will find coconut burfi tasting so different in every home and you are likely to come across countless versions. Over the years, I have perfectioned 3 recipes to make coconut burfi....
In this post I share an easy recipe to make curry leaves chutney. You can store this for about 3 to 4 days in the refrigerator. About Curry Leaves Curry leaves also known as Karipatta or Kadi patta are an important herb used in traditional South Indian & Maharashtrian cooking. Almost every savory dish begins or ends with a tempering of curry leaves, mustard seeds and/or red chilies. Curry leaves not only impart a unique nutty, sweet & pungent aroma but also work as a digestive aid (if you eat them)....
If you are new to South Indian cuisine, then read on to know more What is Dosa? Dosa is a popular South Indian thin crepe made with fermented rice and lentil batter. History of dosa says that they were made using only rice but with the passage of time, people started to add urad dal / black lentils to give texture and taste. Dosas became very popular with the rise of udupi restaurants which serve the best dosa varieties – plain, set and masala dosa....
About Mango Kulfi Mango kulfi is a frozen summer dessert made with milk, sugar & sweet ripe mangoes. It is popular in the Indian Sub-continent & is also served in Indian restaurants all-round the year. There are many different ways to make mango kulfi. The basic mango kulfi is made much the same way like the traditional kulfi to which the mango puree is added at the last stage and simmered....
A lot of Indians love to sip their masala chai all-round the year along with their breakfast and evening snack. Some limit it to monsoons & cold winters because it keeps the body warm and helps break up the blocked sinus. Many different kinds of tea are made across the world and each one has its own properties so they have different health benefits. About Masala Chai Masala Chai is an Indian beverage made by brewing black tea with spices, sugar and milk....
I had posted an oats burfi recipe last Diwali, so this time thought of sharing this laddu recipe too. This recipe is a no fail one and needs no string consistency, while the burfi can become powdery or may not set well, if one goes wrong with the string consistency. Do try this healthy Easy Diwali Sweet Recipe. I have used organic brown sugar cubes this time; you can use white sugar or brown sugar or even jaggery....
This traditional dish is made by soaking urad dal for a few hours and then ground to a fluffy batter. Later portions of this is shaped and fried. These fried dumplings are further soaked in water and then buttermilk to soften them. Later these are added to tempered spiced yogurt. A well soaked perugu vada has a soft melt-in-the-mouth texture & is eaten along with the spiced yogurt. In this post I have also shared making perugu punugulu....
A dry curry goes good if there is a rasam or vegetable sambar to go with the meal. You can make it slightly moist to accompany roti, chapathi. To make this raw banana curry, the whole banana is cooked with the peel so that the nutrients are not leached to the water which is discarded. The cooked banana is then seasoned. You may also like these raw banana recipes,Raw banana masala curryRaw banana bajjiPlantain fry...
Most Gujaratis love eating their Theplas with curd or mango pickle known as aam ka chunda. These are commonly & often prepared in most Gujarati households not only for breakfast, but also for their meal, snack & even to enjoy during their travel. They can also be carried to work or school in the lunch box with pickle & some sabji. Pro Tips If you are keen to use millets then you can use bajra (pearl millet) & jowar flour (sorghum)....
Beetroot salad Start with choosing young and freshly harvested beetroot. The best tasting beets would be those from the farmers market or the fresh market. Those sitting in the super market shelves and grocery stores are more likely to develop a strong flavor which we don’t want here. Use them right away to make the salad, within a day or 2. Keeping them in the refrigerator for longer is also more likely to change their flavor....
Cauliflower Curry Cauliflower Curry is a Indian dish where cauliflower florets are cooked with a sauce consisting of onions, tomatoes, spices and herbs. There are numerous ways a curried dish is made with varying ingredients like coconut milk, cream, yogurt etc. Most Indian curries are made the basic way by with pantry staples and this cauliflower curry is no exception. Our everyday Indian curries are not creamy or buttery and do not have a smooth sauce like those served in the restaurants....
Korma is a South Asian dish that’s very popular across the world like Chicken Biryani, Chicken Tikka Masala and Butter Chicken. In this post I share how to make the best tasting authentic Chicken Korma, the easiest way. About Korma Korma originated in South Asia, & has its roots in the Mughal Cuisine. The English term Korma is derived from the Urdu word “qorma” which means “To Braise”. So basically korma is a dish where meat is braised in fats like ghee, oil &/or yogurt....
This can be prepared very quickly by anyone. Even kids can easily make this if they have chopped veggies ready. We Indians across the globe love street foods. A plate full of tangy spicy chaat with a cup of masala tea is the strongest mesmerizer for most of us. But the hygiene that is maintained is very poor in many places so it is always healthy to make these at home....
This peanut powder can even be relished with plain rice and a dollop of ghee or with yogurt rice. A spoonful of this podi along with the South Indian breakfast greatly contributes to the protein requirement for growing kids as well for adults too. It is also a good stand by when you cannot prepare fresh chutney for your breakfast. Each family has their own version of making this chutney powder to suit their taste....
