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Rasam dishes come in many variations and use different ingredients to provide the heat, tang and flavor. About Lemon Rasam Lemon Rasam is one of the dozens of South Indian rasam varieties that is primarily flavored with lemon juice instead of tamarind. Like any other rasam variety, Lemon rasam too uses toor dal (split pigeon pea lentils) as the base to provide some protein and nutrition. It is additionally flavored and spiced with a spice powder known as rasam powder....

Mayo Sandwich This is a simplest recipe for mayonnaise sandwich made with minimal ingredients like bread, vegetables, spices and herbs that are mostly pantry staples. These sandwiches are crunchy, creamy, flavor-packed and so delicious!! These can be made without a bread toaster, sandwich maker or an oven. The basic mayonnaise sandwiches served in a lot of cafes are made without toasting the bread. So if you don’t fancy the crisp toasted bread then you may just make the filling and spread it on the bread slices and serve....

These Dal Dosa are similar to the South Indian breakfast dishes like Adai and Pesarattu. There is no rice used in this recipe and is great for those looking for high protein & gluten-free diet. Mixed dal dosa are very good for growing toddlers and kids as these provide a good dose of protein and minerals essential for growth. Different kinds of lentils have varying type & levels of nutrition so you can make these with any lentils of your choice....

About Rava Laddu Rava laddu are sweet balls made primarily with semolina (rava, suji) as the main ingredient. Various ingredients like ghee, coconut, sugar, jaggery, cardamoms, cashews and raisins are also used. These are traditionally made during Indian festivals like Ganesh Chaturthi, Navaratri, Diwali and Sankranti. Ladoos are Indian traditional ball shaped sweets made with flour, sugar, cardamom powder and pure ghee. In rava laddu recipe, flour is replaced with fine semolina which is the star ingredient....

There is a non-vegetarian version of this shorba too which I will share sometime later. I got this recipe from a chef in India who had come home to cook for my elder son’s first birthday. He gave me both non-veg and veg versions. There is no substitute for any ingredients and to get it right we need all the ingredients in the mentioned quantities. This biryani shorba gravy tastes light and is spicy and flavorful and tastes entirely different from the other veg side gravy dishes like potato kurma, simla mirch ka salan, mirchi ka salan and egg masala which i shared earlier....

About Thattai Thattai are basically flat, spiced rice flour discs (puris) that are deep fried until crisp & golden. These are a traditional Tamilian snack made during festivals like Krishna Jayanthi and Deepavali. Thattai are minimally spiced with red chilli powder and hing. They are flavored with butter, curry leaves and sesame seeds. For an added crunch and texture a small amount of soaked chana dal (Bengal gram) is added while making the dough....

You will find some or the other kind of halwa being made for every occasion – festivals, celebrations and even for a simple meal. About badam halwa Badam halwa is a traditional pudding like dessert where the whole almonds are soaked, peeled, ground and cooked with ghee, milk or water & sugar. It is flavoured with cardamoms and saffron. “Badam” is the Hindi word for “almonds” hence the name. Badam halwa is a rich and delicious dessert more popular in South Indian sweet shops and tiffin centres serving Karnataka foods....

Raw banana is called as aratikaya in telugu. Hence the name “aratikaya bajji”. Most andhra restaurants would have these on their menu as a starter or a snack. This recipe uses unripe banana or plantain which is also widely used in andhra and tamil cuisines for making raw banana fry & raw banana curry. Aratikaya bajji recipe shared here is the way my mom would make for us. They turn out to be flavorful, crispy and tasty....

In Indian cuisine, there are 2 ways a curry is made. One is the dry version & the other is a gravy. The first one is called sabzi, podi kura, dry curry etc and this is a dry dish without any gravy. Most times the veggies are cooked in their own moisture or with a splash of water. A lot of people still call this a curry. The second kind mostly uses water, yogurt or coconut milk to make the gravy....

This can be served with a hot soup and some bread toast. We served with this chicken soup and veg cheese toast. You can also have it with Mushroom soup or Sweet corn soup, Cheese garlic toast or this quick French toast. For more pasta recipes, checkWhite sauce pastaRed sauce pastaMasala pastaSpaghetti aglio olioPasta recipe with mushroomsPasta soup Preparation for chicken pasta recipe Bring 10 cups of water to a boil in a large pot....

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....

About Onion Chutney Onion Chutney is a Indian chutney variety made with onions as the main ingredient. Various spices like dried red chilies, ginger, garlic, cumin seeds are used to add flavor and heat. Herbs like curry leaves and coriander leaves are used to add some freshness to the onion chutney. Depending on the region ingredients like lentils or peanuts are also added to impart a nutty aroma. Spicy Onion chutney is an everyday food made in many South Indian homes and restaurants....

This delicate & tender crisp green leafy vegetable is a powerhouse of nutrition with nature’s best vitamins and antioxidants. It is very beneficial to people of all age groups due to their amazing health benefits. The best way to cook spinach is to just steam or saute them for a short while and avoid prolonged cooking. However eating raw or under cooked spinach should be avoided by people with thyroid disorders or people trying to avoid oxalic acid in their diet....

This recipe of rava burfi is from my Mum. But I have slightly modified it to cut down the milk, ghee and sugar without compromising on the taste. The mixture will take very long if more milk is used but lends a delicious and rich kova or mawa taste to the burfi. To cut short the cook time I have reduced the quantity of milk. The original recipe uses maida....

About Schezwan Fried Rice Schezwan fried rice is a popular fried rice variety from the Indo chinese cuisine. It is quite popular & is most ordered in Indo-Chinese restaurant. Unlike the regular fried rice, schezwan fried rice is hot & spicy with bursting flavors of ginger, garlic, soya sauce & red chilli paste. This is an easy recipe to make better than restaurant quality schezwan fried rice. It is so much flavorful, delicious and super simple to make with pantry staples....

Ingredients like ginger, garlic, soya sauce, vinegar, red chilli paste & sichuan pepper corn are used to make the spicy sauce. The store bought sauce usually has loads of other additives, artificial taste enhancers and preservatives. Many restaurants usually make these without much veggies. Some onions and bell peppers is all that is used. So you can skip veggies like carrots. To make schezwan noodles, you can use any kind of noodles you prefer....

The recipe shared here uses basic ingredients and are mostly pantry staples. It is simple, quick to make, tastes hot, spicy and delicious. Each region has their own way of making egg curry. Potatoes, drumsticks, coconut milk, fresh coconut and yogurt are some of the taste enhancers to make curries used based on the region. In most recipes, the basic ingredients like onions, tomatoes and spices remain the same. The key ingredients used in a South Indian curry are curry leaves, garlic and some times coconut milk or coconut....

This can be served as a evening snack or in a meal along with Noodles or Fried rice. It is best served immediately after adding the fried chunks to the sauce. Soya chunks turn out to be very crispy once they are fried and remain the same for about an hour. They begin to turn soggy after 5 to 7 mins of adding them to the sauce. So make sure, you add the fried chunks only before serving it....

A traditional Andhra meal always consists of a spicy, hot and tangy pachadi, eaten as a side. These chutneys are mostly made with vegetables of all kinds like tomatoes, eggplants, ridge gourd, bottle gourd, carrots and even with leafy greens like gongura, spinach and coriander leaves. About Tomato Pachadi This Andhra Tomato Pachadi is made the most basic way by cooking or roasting the tomatoes until the raw flavor has gone....

Tomato Pappu Tomato Pappu is just dal cooked with lots of tomatoes, spices and herbs in Andhra style. “Pappu” is a Telugu Word that translates to “Dal” (lentils). Andhra tomato pappu is a winner for its simplicity and unique taste. The dish is super simple to make and starts by pressure cooking dal and tomatoes until soft. Later the cooked tomato pappu is tempered with curry leaves, red chili, mustard seeds, cumin seeds and garlic....