In our region, we consider both to be the same except the size, while people in some regions of andhra say that kudumulu are stuffed with poornam like Modak or modakam and steamed but can be of any shape. You can find the recipe of poornam kudumulu here. What are Kudumulu? Kudumulu are steamed rice balls made of rice flour or rava. There are 2 different versions of making these – sweet and savory (salted)....
But that was in the past, now you won’t find kulfiwallah knocking your door, since this has been commercialized in a big way and kulfi is sold by popular brands in every grocery store & supermarket. Apart from ready to eat kulfis, there are also instant kulfi mix available in many flavors. But all these commercial stuff are loaded with preservatives, colors and stabilizers. Moreover these don’t taste real!...
Neer dosa are a staple in the Konkan region of India and are enjoyed any time of the day for a meal. The beauty of these crepes is they are just made with minimal ingredients – rice, salt and water. They pair well with any chuntey but they are usually served with this coconut chutney, veg sagu or veg kurma in some restaurants. About Neer Dosa The word ‘Neer’ means ‘Water’ in Tulu & Kannada languages so ‘neer dosa’ translates to ‘water dosa’....
Chivda is a traditional Indian Snack usually made with Poha, (flattened rice), spices, nuts and herbs. Here in this oats chivda version we replace some of the poha with rolled oats. Replacing all of it with oats won’t give you a crispy and crunchy snack. However if you do not prefer to use poha you may replace the same quantity with corn flakes (cereal) or crispy puffed rice. This Oats Chivda is easy to make and makes for a guilt-free snack as it is pan fried and not deep fried....
The best part about these paneer popcorn is they remain crunchy even after an hour. These can also be prepared ahead and kept in the fridge. Just need to fry them when desired. Since I made these paneer popcorn for kids I have used very little spice powders which will go well with them. If you are making for grown ups then double the spice powders or as desired. To make these paneer popcorn, I have just followed the same method I shared on the chicken popcorn recipe....
About Papdi Chaat You will find different versions of papdi chaat, I am sharing the simplest and easy one for making at home. To make papdi chaat, papri/ puri is the main ingredient which can be made at home or store bought. There are so many kinds of papdis available in the market like baked, fried, frozen and ready to fry or bake. These are either made with plain flour or whole wheat flour/atta....
About Pumpkin Curry This pumpkin curry is made in Indian style, where diced pumpkin is simmered in a curry base made with chopped onions, tomatoes, garam masala, cumin and other pantry staples. Various whole and ground spices compliment the earthy sweet flavor of pumpkin. Coconut milk or almond milk is optionally used to enhance the nutty flavor and sweet notes of the dish. This is a South & North Indian fusion recipe, so you will find ingredients from both South & North Indian cuisines....
Raw banana fry can be made in so many ways, the recipe I am sharing today is different from the aratikaya vepudu shared earlier. This is a family recipe from my mum and we all love it. To make this delicious mildly hot and spicy raw banana fry we don’t need any special ingredients. But the method of frying them is a bit unique which lends a great flavor and taste to the raw banana....
Sheera It is known as Sheera in Maharashtra, Karnataka and some parts of Andhra Pradesh. The same is known as Suji halwa in North India. South Indian rava kesari or kesari bath is a variation of this which is made much the same way but with an addition of kesari color. Sheera is most commonly offered to the deities/Gods as Prasad or Naivedya during festivals like Ganesh Chaturthi, Varalakshmi Pooja & Navratri....
If you’re looking to build up on that dish and don’t mind the slightly longer cook time (around 40 minutes), this is the next level recipe for you. I make this wholesome and satiating rice and tomato meal with coconut often as we relish it immensely. While my recipe has instructions for cooking tomato bath in the pressure cooker, you can cook it in a deep pan directly on the stovetop or even in the instant pot....
I have made this with fine semolina known as suji or Bombay rava. On occasions I also make this with wheat rava (dalia) and even with bansi rava. Bombay rava has lesser fiber and is somewhat considered a refined food. So to make it a bit healthier I use wheat rava and bansi rava. This recipe works good with all 3 kinds of rava. However you need to add more water for the last 2 kinds....
Wheat rava can be used to make khichdi, upma, pongal and many more dishes. Infact it can easily replace the refined rava – i.e suji or bombay rava in most recipes. I made this wheat rava payasam a few times before and found to be delicious and good dish that doesn’t need refined sugar as jaggery is used. I always prefer to make syrup for any payasam that is made with jaggery....
I have used capsicum to add flavor. Veggies like carrots, peas, potatoes or sweet potatoes go well with baby corn. Fistful of spinach/palak or methi leaves can also be used to add nutrition. If using potatoes or sweet potatoes from cold storage, i suggest par boiling first otherwise they may not get cooked well. For more baby corn recipes, CheckBaby corn masala curryBaby corn stir fry using tomatoes Find more easy stir fry recipes,potato frysweet potato stir fryyam frymushroom frycarrot fry...
Hyderabadi cuisine is immensely popular for its rich cultural foods like hyderabadi biryani, Haleem, Double ka meetha, Kababs, Salan, Dalcha & many more. Hyderabadi bagara rice is known as Bagara khana or bagara annam in the local languages. It is mostly eaten with a good vegetarian or meat based curry. Vegetarians can serve this with bagara baingan, mirchi ka salan or even with a good dal. If you do not have time to make an elaborate meal just serve it with a raita....
Like any other fritters these gobi pakora are best served hot with or without any side. Honestly these don’t need anything on the side but for many Indians chai-pakora are inseparable so a cup of masala chai will be great with these cauliflower pakoda. These are a great alternate to the gobi Manchurian or the chilli gobi if you are trying to avoid those store bought bottled sauces. So these are similar to the South Indian gobi 65 but are vegan as no yogurt is used here....
Many yrs ago, got this chettinad chicken fry recipe called as chicken varuval recipe from a tamil friend who hailed from Madurai, and was our neighbor in bangalore. She was a very good cook. I used to adore her health consciousness while cooking and the way she used to handle her kids. It is almost 6 yrs, since I have been cooking this. To make a good chettinad chicken varuval recipe, all the ingredients are a must to get a good aroma....
This spicy curried kala chana can be served with plain rice, plain paratha, roti or even with naan. It also goes well with jeera rice, ghee rice & turmeric rice. Most Indian households cook kala chana often since they are healthy, protein-packed, fiber rich and taste delicious. About Kala Chana Kala chana is the Hindi word for “Black Chickpeas”. In Hindi, the word “Kala” means “Black” and “Chana” means “Chickpea”....
What is Vada? Vada are a kind of deep fried savory snacks mostly made with lentils, spices and herbs. The Word “Vada” may have been derived from the Sanskrit Term “vataka”. According to the popular Indian Food Historian, KT Achaya, vada dates back to ancient India, as far as 500 BC with mentions of the food as soaked and ground pulses, fried in ghee. Till day, traditionally made vada are offered to Deities/ Gods in Temples and Hindu homes during puja....
The success to making any good lamb or mutton biryani recipe is tender meat and cooking it the right way on a low flame or heat. Most folks fail to prepare a good mutton recipe or mutton curry, due to the wrong choice of meat. Using one that is not tender. Next overcooking or cooking on high flame too can make it hard. I have included clear instructions on how to cook mutton that yields soft and tender chunks....
Ragi is an ancient super food not much known to the other parts of the world. If you are new to Ragi read on to know more. What is ragi ? Ragi is a cereal grain that is widely grown and eaten in southern parts of India. It is known as finger millet in English. It is well known as ragi in kannada, ragulu in telugu, kezhvaragu or keppai in tamil, Marwa in Bengali & Nepali, Nachani in Marthi & Gujarati and mandika in Hindi....
