Gongura thokku, a spicy gongura (sorrel leaf) chutney, is a very popular dish from the state of Andhra Pradesh. It makes for a beautiful accompaniment to piping hot ghee rice, and the husband and I love thulping it down with dosas as well. I learnt the recipe from a friend of my mom’s, who hailed from Andhra Pradesh, and it has been practised and perfected over time. My 92-year-old granny, who was brought up in Bellary alongside Telugu neighbours, approves of it, too.
Check out the recipe, just in on my photo blog!
Beautiful, beautiful plum cake is ready!
Christmas is still a few months away, I know, but it is always a good time for ‘plum cake’ at our house.
Try out this instant version of the plum cake, which needs no alcohol and no soaking for months on end, and is yet absolutely moist, rich and extremely flavourful!
The recipe is just in, on my photo blog!
This month’s theme for the Shhhh Cooking Secretly Facebook group is ‘Chutneys’. I decided to prepare Dangar Pachadi, a heirloom recipe from Tamilnadu, using the two ingredients that my partner for the month assigned me.
Do check out my detailed post for the recipe (and very interesting history) of Dangar Pachadi!
Recently, I recreated a dish that my mother would make often as I was growing up – Chawal Ke Pakode or fritters using leftover rice. She would make these fritters whenever there was extra cooked rice left over, and they would get gobbled up in minutes. In fact, apart from the rice, she would add any leftover dry curry, upma or vermicelli too. 🙂 Best way to use up leftovers, I say.
Check out my recipe, just in on my photo blog!