Masoor Dailor Boror Tenga| Assamese Sour Curry With Potatoes And Lentil Dumplings

For this month’s Shhhhh Cooking Secretly Challenge, I made Masoor Dailor Boror Tenga, an Assamese sour-tasting curry with potatoes and lentil (masoor daal) dumplings.

Check out my photo blog to know what the challenge is all about, and for the detailed recipe!

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Vegetarian Thukpa| Tibetan/North Eastern Vegetarian Noodle Soup

The thukpa is a kind of noodle soup that originated in Tibet, but is quite popular in parts of North East India. When I tried my hands at making it recently, it turned out absolutely delish, and we loved it to bits. It made for a hearty lunch for the husband and me, a lovely change from the usual. It’s the perfect thing to make right now, considering the chilly weather in Bangalore presently.

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

Gongura Thokku| Spicy Andhra-Style Sorrel Leaf Chutney

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!

Boiled Fruit Cake| Instant No-Alcohol Plum Cake

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!

Chawal Ke Pakode| Leftover Rice Fritters

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!