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Panchkuti Dal - a Delectable Blend of Five Lentils

Panchkuti Dal

Panchkuti Dal or Panchmel dal or Panchratan Dal is a delectable combination of five lentils cooked together with the minimal spices. The Panchkuti Dal is a dish included in a Rajasthani meal of Dal-Baati-Churma. Dal-Baati-Churma is a meal in itself. The Dal used here is the Pachkuti Dal. The meal is served during the celebration times, be it marriages or festivals. The Dal is simmered in ghee where cumin seeds are fried and flavoured with bay leaves and fresh coriander leaves. The simplicity of the Dal is protein rich and taste is splendid.

Chicken Fry

Chicken Fry

This is a Chicken fry without tomatoes where the simple spices and freshly ground pepper adds the depth to the dish. Coriander leaves are cooked along with chicken instead of garnish and roasted curry leaves added as a garnish lends the Chicken fry a flavorful tasty side dish. A refreshing hint of lime peps up the dish.

Gongura Pachadi/Chutney


Gongura Pachadi Gongura pacchadi is quintessentially Telugu cuisine. Gongura Pachadi is made from Red Sorrel leaves. While it has many culinary uses, the most popular is the pickled version. Although Gongura is widely consumed all over Andhra Pradesh, Gongura is more popular in hotels, restaurants, eateries and food joints. It is also grown in Tripura, Arunachal Pradesh (north east region of India) and also some parts of Chittagong Hill Tracts region in Bangladesh (which is mainly a tribal people region). It is a very popular green vegetable in Chakma community and it is known as "Aamelli". Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition. 

Bansi Rava Upma - Tomato Upma

I had blogged earlier, Upma recipe prepared with vegetables. Sometimes simple upma with no frills is what we want when we get busy but still want to enjoy the home food for breakfast. This upma comes to the rescue with tomato flavor. 

Aloo Beans Subzi


Potatoes, which are called as 'Alu' or 'Aloo' is a fond vegetable among people in India, specially North India. In almost every North-Indian homes, potatoes are paired with a lot of vegetables like french beans, lady's finger, brinjal, capsicum, fenugreek leaves among few, and cooked as a side dish for main lunch or dinner. Dal-Roti being the main dish, accompanied by Papad and Pickle, Aloo Stir Fries completes the dish in every home in North India.

Sauteed Radish Leaves

                                                    Radish greens stir fry
Radish Leaves are often ignored and only the radish as a vegetable is cooked in a variety of ways. The best part of this vegetable are the greens. The radish and the greens are cooling in nature and possess the most nutrients. Radish leaves have a very different flavor apart from other greens as it has a sharp taste with peppery flavor. 

Bombay Chutney

besan chutney, kadalai mavu chutney, besan pitla, pitla, zunka
       Bombay Chutney

Bombay Chutney is a delectable side dish, which my family loves especially with Idlies though it can be used for other breakfast dishes too. This is a easy recipe, which involves no-grinding, no much chopping and prepared with regular basic ingredients. Never knew how the name came into existence but the Bombay Chutney or besan chutney was prepared during olden days in a small eateries in the town side. This dish was one of the side dish, which some eateries followed may be because of the quantity one can create with no grinding involved as during those days only traditional motor and pestle was present, which involved time and effort. Some call the Bombay Chutney as Besan Pitla too. The dish may carry various names and variations too.

Drumstick Stir Fry

nuggekai palya, munagakaya vepudu, murungakkai poriyal, Senjne ki Phalli
Nuggekai Palya
Drumstick Stir Fry is prepared with the drumstick pods and not the leaves. Drumstick pods are chopped into pieces keeping the outer cover intact. The pods are then cooked till tender and tempered with the usual simple spices of mustard, curry leaves, garlic and red chilies. The roasted groundnut powder lends a nutty and crunchy taste to the dish. The crunch taste is also attained by the urad dal (black gram) and channa dal (bengal gram). Combination of these makes a palatable dish one cannot imagine.

Capsicum Egg Fry

shimla mirch sabzi, anda shimla mirch, subzi       Capsicum Egg Fry

Capsicum Egg Fry is a simple stir fry. Capsicums are easy to cook as it does not require much time. The delicate taste and pleasant flavour of capsicums when paired with eggs makes a delicious stir fry. Tomatoes are added as it coats the spices well giving it a tangy taste to the stir fry. The ginger garlic in the fry gives a great flavour and makes it rich. Coriander adds the colour for this wonderful stir fry.

Sheer Khurma - a Vermicelli Pudding

            Sheer Khorma
Sheer Khurma or Sheer Khorma is a vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Al-Adha in India, Pakistan and Bangladesh. Sheer Khurma is similar in the lines of preparation of Vermicelli Kheer but only extra ingredient 'dates' is added here. The dates are boiled in the milk to give it an added authentic taste to the Sheer Khurma. And during the fasting days of Ramadan, Sheer Khurma with dates are prepared as dates are an excellent source of fiber, sugar, magnesium, and have carbohydrates, which will aid the body in maintaining health.