Mini Punjabi Thali

I finally made it before the dead line for the RCI-Punjab event hosted this time around by Richa of As Dear As Salt. I thought I was on top of it till the 15th of this month and never realized it’s already the 23rd. So here is my Punjabi thali (in Anti-Clockwise direction) Tandoori Naan, Jeera Rice, Tandoori Gobhi, Paneer Makhmali and Mango milk shake. Both the curry recipes are adapted from Tarla Dalal’s Swadisht Subzi recipe series. I served the curries with store-bought Tandoori naans and jeera rice (sautéed cumin (jeera), caraway seeds (Shah jeera), bay leaves and green…

RCI-Maharashtra: Flower-Batata Rassa

This month’s Regional Cuisine of India (RCI – brain child of Lakshmi of Veggie Cuisine) event is being hosted by lovely Nupur (@ One Hot Stove). And this month’s state is Nupur’s very own Maharashtra. Many of Maharashtrian dishes are simple made with basic ingredients from the pantry (just like Andhra food). I would like to thank Nupur for giving this opportunity to learn more about this cuisine. This recipe is adapted from this site (thanks again Nupur for the site). I wanted to buy black Maharashtrian masala listed in the recipe to make the dish more authentic, but couldn’t…

Thokkudu Laddu

This is one of the 10 things I miss about my Mom’s cooking. They are also known as Bhandar laddu because they were originally made in Machalipatnam/ Bhandar, Andhra Pradesh. These laddus are made with besan (chick pea flour) and are very similar to besan laddus, but are more time consuming to make and way more delicious. Photos Updated: December 2012. My mom always makes them when either my sister or I visit India. Freshly made laddus just melt in your mouth and they also keep well for almost 10 days at room temperature and almost 1-2 months in the…

Pulihora Gongura

This is my 1 year Blogging Anniversary Week. On this occasion, I’m going to post two of my Mom’s recipes. Pulihora Gongura and Thokkudu Laddu (Bhandar laddu). When you are talking about Andhra cuisine, gongura pachadi and avakaya have to be mentioned. Pulihora gongura is one of the many variations in which gongura pachadi is enjoyed. I don’t have the exact measurements, but the spices can be adjusted after the pachadi is made. I’m sending this to Latha (@Masala Magic) for RCI-Andhra blog event.

Vankaya Kottimeera Karam Kura (Eggplant in Cilantro Gravy)

I love anything made with eggplant (brinjal) and this is one of my absolute favorite recipe (I know I said the same thing for a lot of my other eggplant recipes and they all countJ). This dish tastes delicious and the aroma of cilantro cooking with eggplant is just wonderful. I used small Indian brinjal and I think they have the most flavor compared to Japanese or American eggplants. This is my entry to this RCI-Andhra event hosted by Latha (@ Masala Magic).

RCI – Andhra Cuisine: Kanda Bachalikura

This is my entry to this month’s Regional Cuisine of India (RCI) – Andhra Cuisine, being hosted by lovely Latha (@ Masala Magic). This dish is mostly made during celebrations like weddings, house warming ceremonies etc. This was on the list of my favorite things that I miss about my Mom’s cooking. I did not have enough bachalikura, so I also used spinach. (For authentic taste, use bachalikura without spinach). Little more information on Bachali Kura: Basella alba Stewaret (syn Basella rubra Linn) Basellaceae; Common English Name: Malabar nightshade, Ceylon spinach or Indian spinach; Tamil: Pasalai keerai; Hindi: Poi; Thai:…