Udupi Sambar | Mixed Vegetable Sambar | Karnataka style Sambar Recipe

Udupi is known for the origin of the famous 'Masala Dosa' and also for various tiffin varieties.Udupi sambar is very aromatic because of the usage of freshly ground spices and also the addition of coconut,jaggery and red chillies makes it mildly sweet,sour and spicy in taste.It can be served with most of the breakfast varieties like idli,dosa,vada and even plain steamed rice,it tastes...

Read More»

Parle G Biscuit Cake in Microwave | Microwave Biscuit Cake

Few years ago,one of my aunt shared this recipe which she took it from a tupperware booklet.I was new to baking then and tried it immediately because of the simplicity of the recipe and I was really amazed by the texture of the cake .I had shared this recipe to my mom,mil and friends and everyone appreciated this cake as it is quite simple to prepare with very few ingredients available at pantry.This...

Read More»

Bombay Chutney | Besan Chutney Recipe | Side dish for Dosa,Poori

'Bombay Chutney' is basically 'Besan Chutney' which is prepared as a combination for usually Dosa , Poori and Chapathy in South India.I personally like it with soft and fluffy Atukula dosa and chapathy.I wonder how it got the name 'Bombay Chutney' as I never came across something like that here in Mumbai.It is a simple yet delicious and can be made with the basic ingredients available in the...

Read More»

Pappula Podi | Putnalu Podi | Pappindi | Fried Gram Powder

'Pappula Podi' is a common accompaniment apart from 'Avakay','Gongura Pacchadi' and 'Kandi Podi' which you find in any Andhra meal in restaurants.It is mostly mistaken with 'Gun Powder aka Kandi Podi' as they both look similar,but the taste and texture for both the powders is quite different. We call it as 'Pappindi' at ur place and our version is slightly different from Andhra style Pappula...

Read More»

Pulusu Upma | Tamarind Upma | Pulusu Pindi

When it comes to breakfast,we prepare lot of varieties and there are so many recipes which are just common to our community. I have posted many of our community special recipes and today's post is also one among them. 'Pulusu Upma' is basically Tamarind upma which quite tangy,sweet and spicy and tastes much different when compared to regular upma as we use a combination of ingredients like tamarind,jaggery...

Read More»

Garlic Podi | Poondu Podi | Podi Varieties for Rice

A typical south Indian meal is incomplete without a Podi(spicy powder).We prepare various podi varieties,while few are paired with breakfast others with rice.Mom makes various podi varieties and she always packs a few varieties for me when I visit her.Her Kakarakaya(Bittergourd) podi is quite tasty and is the most favorite one at our home. I use more amount of...

Read More»

Sorakaya Telagapindi Kura | Easy Lauki Sabzi | South Indian Curries

A simple dry curry or a vegetable fry, along with dal or sambar and rasam makes a perfect south Indian meal for me any day. As DH is not very fond of few vegetables like bottlegourd, ridge gourd and few other varieties, I usually end up making them for lunch.During my Postnatal period, my mom used to prepare this bottlegourd curry with telagapindi a lot as it aids in good production of milk for...

Read More»

Chettinad Kuzhi Paniyaram | South Indian Breakfast Recipes

'Paniyaram' which is also called as 'Paddu' or 'Gunta Ponganalu' is a very common breakfast variety at my place. I have posted various paniyaram recipes before like Avalakki Paddu(Atukula Guntaponganalu), Instant Oats Paniyaram and Paniyaram using Dosa batter. Paniyarams can be prepared as sweet or spicy and today I am posting a spicy version of Chettinad Paniyaram.When the dosa...

Read More»

Gongura Pappu | Sorrel Leaves Dal | Gongura Recipes

I am sure everyone would have celebrated Diwali nicely and enjoyed it with lots of fun and food. I had to pull myself to post this recipe especially after a along weekend. Gongura leaves are called 'Sorrel leaves' in English and 'Khatta Bhaji' in Hindi and 'Ambaadi' in Maharastra.Gongura leaves(Sorrel leaves) is used extensively in Andhra to prepare various recipes like Gongura Pickle, Pacchadi,...

Read More»