Date fruit has a lot of medicinal benefits and can be easily digested. Khoa Khajoor Roll (Khoya Khajoor Rolls) is prepared during festivals and the combination of Khoa and dates give a rich taste and nice color to the sweet. Poppy seeds give a unique taste with each bite. Khoa is a very popular ingredient …
Mirchi ka salan is a curry dish of Hyderabadi cuisine. It can be served with biryani as an accompaniment, or on its own if you want to spice up your meal! The recipe requires green chilli peppers and peanuts, which are boiled in water for 5 minutes before being fried together until the garlic turns …
You can make barfi in a variety of flavors, and the most common are plain milk-based. One variation is called kulfi which uses condensed or evaporated whole milk instead of powdered skimmed as well as coconut flakes to give it an authentic taste like ice cream. Barfi (also spelled burfai or birfy) refers to dense …
Poornalu is the traditional Indian sweet that people eat during Telugu festivals. It’s made of rice flour stuffed with jaggery mixed dal paste and dry fruits often served hot with ghee. Poornalu follows a tradition common to all South Indian cuisines: it starts out by mixing together rice-urad dals into the batter which then goes …
In Andhra cuisine, chepala pulusu is one of the most common appetizers to be served with hot steamed rice. My mom’s special recipe and technique for this dish have been a family favourite since I was young. It tastes amazing on top of white or yellow basmati rice as well!
Pulihora is a traditional rice preparation in Southern India, which usually has tamarind or kokum as its main ingredient. With the tangy sourness of either the fruit itself (tamarind) or its extracts made from boiling and drying out tart unripe fruits (kokum), this dish can be described to have two different tastes- one spicier with …
The most popular version of upma is made with whole or refined ground semolina out of durum wheat. Sometimes a wide range of vegetables may be added to the dish, and it can also be garnished with beans (raw or sprouted) cashew nuts and peanuts for variety. The Indian name ‘upma’ means “cooked in water” …
Pongal is a traditional dish in the southern part of India. The word “pongai” comes from Tamil, which literally translates to boiling or bubbling up – as this rice-based dish does during its preparation. In Telugu and Kannada, Pongali means a mixture of boiled milk and sugar that’s used for cooking ponagli (a type of …
Instant Tomato Pickle is basically a cooked tomato concentrate, spiced with pickling spices for a fresh taste. the most common ingredients used in this recipe are asafoetida, red chilli powder, turmeric and fenugreek which give it that extra kick of sourness from ripe tomatoes. The best part about making instant tomato pickles is you can …
For those of you who enjoy a good snack, here is one for your enjoyment. Bonda originated in India as an Indian potato dish and has since created various variations throughout the country with different ingredients such as sweet potatoes or tapioca. One popular variation is “Aloo Bonda,” which are usually deep-fried balls made from …
