Traditionally made with split skinless black gram, here is a variation wherein we have used whole black gram. As a result the vadas are not the rich golden brown colour that we are familiar with. It is lightly spotted with black dots but be assured the taste is not affected at all.
Cauliflower fritters served differently. The batter is made of refined flour and corn flour instead of the usual gram flour. The addition of fresh coriander leaves gives it a nice flavour. The fritters are further tossed in a black peppercorn mixture that gives it that additional zing.
This dish is for those who have a strong gut to enjoy a super spicy dish. Full of flavour this mushroom dish is something you will want to eat again and again. A great dish to serve with cocktails or mocktails.
Pongal is a harvest festival celebrated in Tamilnadu. On this day the Tamilians prepare a dish that is also called Pongal. Pongal can be made in 2 ways – a sweet pongal and a savoury pongal Generally made with rice and split skinless green gram, here we replaced the rice with semolina. This is just as tasty.
Super spicy and full of flavour is this mutton fry all the way from Andhra. For the locals it is a comfort dish that they love to make as often as possible. It is easy to make and gets ready pretty fast. It can be served as a starter or as a side dish with rice or chapatti or roti or parantha.
For most Maharashtrians this is a comfort dish that they enjoy with steamed rice topped with a dollop of homemade ghee. And do remember to garnish it with fresh coriander leaves for that extra flavour.
This is a mish mash preparation of green brinjals. The brinjals are cooked in a pressure cooker with some aromatic ingredients to turn into a delicious concoction that goes well with bhakris. A typical farmers’ meal which even the urbanites will enjoy.
Medu vada, as most of us know, is made from dhuli urad dal but here we have brought you the recipe of medu vada made with rice flour. The texture of this vada is slightly different but it is crisp on the outside and soft in the centre. Serve it with coconut chutney or even with sambhar.
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