Amtekayi Uppinkayi| Instant Indian Hog Plum Pickle

Have you had the pleasure of biting into an Indian hog plum? If you haven’t, I would suggest you try to get your hands on some as soon as you can. It is a wonderful thing, this hog plum – it will make your mouth pucker with its sourness and refresh your taste buds like very few other foods will. No wonder it lends itself beautifully to things like pickles, gojju or the South Indian version of a relish, chutney and the likes. Today, I am going to present to you the recipe for a very delicious pickle using Indian hog plums.

Check out my recipe for Amtekayi Uppinkayi or Instant Indian Hog Plum Pickle, just in on my other blog!

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Nungu Sherbet| Ice Apple Lemonade With Rose

Today, I present to you the recipe for a summer speciality from Tamil Nadu – Nungu Sherbet, a delectable juice made using the  flesh of the ice apple. Ice apples by themselves are a great thirst quencher, and they are utterly lovely when used in this drink. The combined forces of ice apples, rose and lemon used here make this juice an ultimately refreshing one, simply perfect for the hot days of summer.

Check out the super easy recipe, just in on my photo blog!

 

Watermelon & Feta Salad With Mint

Watermelon & Feta Salad is just the perfect thing to prepare on a hot summer’s day, filling, hydrating and refreshing, low in calories. It takes bare minutes to whip up, and is loaded with the several health benefits that watermelon and feta possess.

I love how the sweet juiciness of the ripe watermelon combines with the creamy saltiness of feta to create an explosion of flavour. I use fresh basil or mint leaves in this salad, depending upon what I can get my hands on, and I love how it adds oomph to it.

Check out the recipe, just in on my blog!

Anarosher Chaatni| Pineapple Chutney, Bengali Style

A Bengali meal is incomplete without a chutney, especially so on festive occasions. Quite different from the South Indian chutneys we are used to, a Bengali Chutney (rather, ‘Chaatni‘ in the local language) is a beautiful medley of flavours – sweet and sour with just a hint of spice to keep it intriguing. Panch phoron (Bengali five-spice mix) and raisins added in lend it a lovely texture.
 
Today, I present to you the recipe for Anarosher Chaatni, pineapple chutney Bengali-style, which I learnt on a holiday in Calcutta a few years ago. This is quite a simple thing to prepare but such a flavour bomb that it can jazz up a meal like no one’s business!
 
Check out the recipe for Anarosher Chaatni, just in on my photo blog!
 
 

Safed Dhokla| Gujarati White Dhokla Using Idli Batter

Today, I present to you the recipe for a Gujarati snack that goes by the name of Safed Dhokla (literally ‘white dhokla‘ in the local language).
 
This is one of the types of Dhokla commonly made in Gujarat, using idli batter. If you have idli batter on hand, it is a breeze to prepare these dhokla. They taste absolutely lovely, and are a highly nutritious snack to boot. Since they are steam-cooked, very little oil goes into them, making them perfect for weight-watchers. Safed Dhokla is a completely plant-based, vegan dish. In itself, this is a gluten-free dish as well.
 
The Safed Dhokla I have presented here is the most basic style – tempered with just mustard seeds and fresh coriander. At the end of my post, I have suggested a few different variations to the Safed Dhokla that you can try out, so you get a different-tasting snack every time you make it!
 
Check out the recipe, just in on my blog!

Moraiya Ni Khichdi| Samai Arisi Khichdi

Today, I present to you the recipe for Moraiya Ni Khichdi or Samai Arisi Khichdi, a Gujarati dish made using barnyard millet (moraiyo or moriyo in Gujarati, samai arisi in Tamil, sama ke chawal in Hindi).
 
A Gujarati friend of mine taught me how to make this delectable confection, many years ago, with potatoes and peanuts added to it for flavour, scented by ginger and green chillies, coriander and curry leaves, soured with curd. The Gujaratis refer to this dish as ‘Farali Khichdi‘, i.e. khichdi that can be eaten during fasting. I’m sure you will love this khichdi too, fast or no fast!
 
I absolutely adore Moraiya Ni Khichdi, and the husband loves it too. I make it often for breakfast or dinner – it is quite light on the stomach and easily digestible, perfect for the hot, hot, hot days prevailing in Bangalore right about now. What’s more, the little grain cooks super fast too. Tell me what is not to love, with this khichdi? 🙂
 
Check out the recipe for Moraiya Ni Khichdi, just in on my blog!
 
 

Classic Cupcake Recipe| Easy Vanilla Cupcakes

Today, I present to you a Classic Cupcake Recipe, a recipe for the most basic of cupcakes, an easy-peasy one that needs barely 5 minutes to put together. There are no fancy ingredients in there, no egg replacer – I’ve used old-fashioned maida and eggs to achieve these little vanilla-scented beauties. There’s no icing of any kind, either. Just sprinkle some powdered sugar on them and they are ready to munch on! A right beginner baker’s recipe this is. 🙂
 
If you, like me, have been scared of baking and want to break that barrier, this is the recipe you must be trying out. It’s so simple, really, so tough to mess up. Soft, fluffy, cute cupcakes will be your reward.
Check out the recipe, just in on my photo blog!

Healthy Thai Carrot Salad Recipe

Today, I present to you a Healthy Thai Carrot Salad!

You know those days when you are dying to eat something lovely, but know you just cannot do unhealthy? This is definitely the kind of salad you should try out on such days! It makes for a wonderfully refreshing mid-morning or evening snack, or a lovely accompaniment to lunch or dinner.

Like most Thai dishes, this one too is a beautiful medley of flavours. Every single ingredient that goes into it lends a pronounced flavour and texture to the salad, making it sweet and salty and spicy and sour all at once.

This is a vegetarian version of the typical Thai Carrot Salad Recipe, sans the fish sauce or oyster sauce, vegan and gluten-free as well. This is an absolutely zero-oil salad! I have also tried to make it as healthy as possible, using wholesome ingredients and a healthy sweetener. It is super easy to make as well!

Check out the recipe, just in on my photo blog.

 

Kanchipuram Idli Recipe With No Rice| Kovil Idli Recipe

The town of Kanchipuram in Tamil Nadu is famous not just for the gorgeous silk sarees manufactured here, but also for the temple of Sri Varadaraja Perumal (Lord Vishnu) that it houses. For several scores of decades now, a special type of idli has been prepared at the temple as an offering to the Lord. This idli – traditionally cooked in a bamboo cylinder (called ‘kudalai‘ in Tamil) on a wood fire – is believed to be a favourite of Varadaraja Perumal. Referred to by various names like Kanchipuram Idli, Kanjeevaram Idli, Kudalai Idli (after the ‘kudalais‘ in which they are steamed), and Kovil Idli (temple idli), this is one lovely-tasting confection for sure.

Today, I present to you a recipe for Kanchipuram Idli in the style of Smt. Meenakshi Ammal, maestro of South Indian cooking. A delight to gorge on, these idlis are made with zero rice!

Check out the recipe, just in on my photo blog!

Kaffir Lime Dal Tadka| Thai-Inspired Dal Tadka Recipe

This Thai-Inspired Dal Tadka came about, recently, quite by chance. Made with kaffir lime leaves, galangal and bird’s eye chillies, this new variety of dal tadka turned out to be so refreshing and beautiful that it was an instant hit with everyone at home. I’m sure it is now going to find pride of place on our dining table quite often.

Pair it with piping hot steamed rice and some ghee or serve it as a side with a curry of your choice. It makes for such a lovely change from the usual – you must try this out too!

Check out the recipe, just in on my photo blog!