Made from a plethora of ingredients like fresh greens (like brahmi, fenugreek leaves and spinach), spices (like pepper, fenugreek seeds) and vegetables and fruits like onion, raw mango etc, thambulis are curd/buttermilk-based sauces which can be relished with rice or roti. While the consistency is not as thick as conventional sauce, the addition of freshly… Continue reading Recipe: Fenugreek Seeds Thambuli
It is often said that there is nothing like a bite of pickle to perk up the drabbest of meals. This is indeed true for they add a touch of spice, aroma and flavour to the food. And there is something comforting about pickles made at home which can never match the store bought ones.… Continue reading Recipe: Green Chilli Pickle – a Medley of Flavours
No mention of summer is complete without the mention of the mangoes, the king of fruits. Having grown up in Hyderabad, my earliest memories of summers were digging into the delectable ‘Bangainpalli’ mangoees, sucking into the pulp and religiously polishing it clean off the skin and seed! It was also the time to stock up on… Continue reading Recipe: Mavina Hannina Sasve (Raw Ripe Mango Sauce with Sweet, Savoury and Tangy Flavours)
There is no denying the fact that lemons are one of the best foods to boost your immunity. Rich in vitamin C, they have several antibacterial and antiviral properties and is a natural immune system helper. And given the current times we live in when Covid 19 has adversely affected every aspect of our daily… Continue reading Lockdown diaries: Recipe – Zero waste lemon pickle
One of the most popular ingredients used in the cuisine of Telangana and Andhra Pradesh is Gongura or sorrel leaves. Also called Amabada, it is a rich source of vitamin C, iron, folic acid and calcium. Known for its anti-inflammatory and other medicinal properties, Gongura is available in two varieties, the red stemmed one and… Continue reading Recipe: Gongura aka sorrel leaves pachadi and gongura-brinjal chutney
While ‘trash cooking’ maybe a trend today, it is actually an age old practice that was meticulously followed during the yesteryears. This concept of ‘root to shoot‘ cooking is currently being propogated by culinary experts and chefs around the world to tackle the serious issue of food waste. But if you speak to your mom or grandmom,… Continue reading Recipe: Okra (ladies finger) top or Okra crown chutney
One among the most common ingredients we use in our daily lives is honey. Rich in antioxidants, it has always been known for its antiseptic properties that help heal wounds apart from being used as a healthier substitute for sugar. It is a good source of vitamins and minerals and helps nourishes the mind and… Continue reading Oats and Finger Millet pancakes using Sprig Real Cinnamon Imbued Honey
A staple of any South Indian meal, rasam aka saru in any form is my all time favorite. I love drinking it most of the time. Today, I tried an interesting yet delicious twist to the daily rasam by adding pineapple. A rich source of Vitamin C, pineapples are excellent for the immune system and… Continue reading Recipe: Pineapple Rasam – a melange of savoury, sweet and tangy flavours
Payasam or kheer is a commonly prepared dish typically served as dessert in Indian cuisine. While there are umpteen ways to prepare payasam with numerous variations, the basic recipe calls for the use of either rice, wheat, or pulses along with milk and sugar and is generally flavoured with cardamom, saffron, cashews and raisins. This dessert is customarily… Continue reading Healthy Broken Wheat Payasam/Kheer with Pecans and Banoffee
