KooraPodi/CurryPowder

In most telugu homes, we have this curry powder (koora podi) prepared and kept in an air tight container. This is very versatile podi, as it can be sprinkled on lot of cooked vegetable curries like okra (bendi), tindora (dondakaya), beans, cabbage and capsicum. It also tastes wonderful on eggplant (brinjal) curry; Continue reading

BengalGramChutney

PachiSenagapappuChutney/ChanaDaalChutney

In most homes and almost every restaurant, chutneys for south Indian tiffins include combinations of peanuts, roasted gram daal, coriander leaves, and coconut.  As far as my husband and I am concerned peanut chutney is our favourite alternated once in a while with coconut chutney. But I avoid peanuts and coconuts as both my kids Continue reading

Henna with Acrylic Paints

IMG_20170326_121245568

Hello friends! I have been seeing this art – Henna with acrylic paints around and was amazed. I have also seen a lady selling glass candle holders with henna art in a craft fair and I thought they looked lovely. This is being done on candles, Continue reading

UradDalLaddu/Sunnundalu

Today I am going to post ‘Sunnundalu’, one of the traditional sweets of Andhra Pradesh. I loved this urad dal laddu (MinapaSunni) as a child very much but did not make this very often all these years; thinking it takes lot of ghee. Continue reading

TamarindRice/Pulihora

I know for most of Hindu Indians, March 29th was start of the New Year celebtrated as Ugadi and Gudi Padwa. Like every year and every festival I missed our family and India so much on this day. But we celebrated the festival enthusiastically Continue reading

TindoraCurry/DondakayaKoora

This is one way I make Tindora curry (dondakaya koora) with onions. This variety and the one sprinkled with curry powder (Koora podi) are most common in my household and luckily liked by everyone. Stuffed tindora subzi or even deep fried tindora Continue reading

Bengalgram Curry with Dill

Chana daal curry with Dill  or SenagapappuDill

Yes, a curry (subzi) with daal. Well, I treat this as a curry because the daal is soaked and added to the dish just as any other vegetable would be added. It is also cooked just right, not too soft like usually daals are cooked. Continue reading