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As promised in my Mango Pickle Post last week,I am posting the Mango Thokku recipe which is my favorite pickle from childhood.We call it as 'Noone Uragaya' at our place.This Mango Thokku(pickle) is a nice combo of flavors and tastes best when well balanced with the right amount of seasonings.My mom used to make...
Continue Reading at THE CHEF and HER KITCHEN2013-06-17.
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Totapuri mango is one variety which can be eaten raw as it is slight sweet and sour in taste.It is usually sold in front of parks,schools etc where the vendors would drizzle a liberal amount of masala(salt,chili powder with a hint of sugar) on the mango pieces and I must say that the combination...
Continue Reading at THE CHEF and HER KITCHEN2013-06-14.
Save Continue Reading at Creative saga...2013-06-05.
Save One of the easiest ways to cook vegetables to serve with any type of dal and rice is to stir fry them with spices, adding a little water at the end so that the steam can complete the cooking if that is necessary. They taste fresh and so healthy as they are cooked quickly...
Continue Reading at A Life (Time) of Cooking2013-06-03.
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Drumstick is a common vegetable used in Andhra for preparing various varieties like sambar, rasam, dal, curries and even pickle.It has a typical flavor which makes the dish quite tasty and I never miss buying it when I go for veggie shopping.Today, I am posting a very simple drumstick-tomato curry which serves as a...
Continue Reading at THE CHEF and HER KITCHEN2013-05-31.
Save It's raining today, the last day of Autumn. It has been a gentle introduction to the colder seasons this year. Temperatures have fluctuated from 30C to 15C and back again. One moment we are wearing summer tops and flipflops, the next moment it is jumpers and scarves. I do love the changing seasons, yet...
Continue Reading at A Life (Time) of Cooking2013-05-30.
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I have already posted a version of Sambar powder which is my MIL's version and is typical Andhra style and today I am posting my mom's version.My mom prepares the sambar powder in a huge quantity and she gets it powdered in a mill and this easily lasts for an year and she even...
Continue Reading at THE CHEF and HER KITCHEN2013-05-25.
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I got introduced to Lal Bhaji or Lal Math which is red colored Amaranth leaves only after coming to Mumbai and is available here through out the year.I use lot of greens in my cooking and apart from Palak and methi I use green amaranth and red amaranth a lot in my cooking.While palak...
Continue Reading at THE CHEF and HER KITCHEN2013-05-23.
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Pulao features at least once in a week at my place. My mom used to make this for breakfast and pack the same dish for lunch.Now many of you might be wondering - pulao for breakfast??. My kannadiga friends would however not find it unusual given that in Karnataka Bhat/Bath - a rice variety...
Continue Reading at THE CHEF and HER KITCHEN2013-05-22.
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Its been a long time since I posted any variety of idli in my blog.When I prepare Idli batter, it usually lasts for 3-4 days and we usually have plain idli with Sambar or Chutney or prepare this Kanchi Idli,Stuffed Idli and if the batter turns sour, I usually make other varieties like Spicy...
Continue Reading at THE CHEF and HER KITCHEN2013-05-20.
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