Allam Pachadi aka Ginger Chutney

This is a contribution from a dear friend of mine. She was kind enough to share this recipe. She read my post on Pesarattu and wanted me to try this out Ingredients needed: Dry Red chillies(long variety) – 15Ginger – small piece about 1 inch or soOnion – 1Salt to tasteLemon juice (2 lemons squeezed). […]

Continue Reading

Nawabi Chicken Biryani

It was Sunday time and I wanted to cook something wonderful for my hubby dear. This took me down my memory lane….I ended up dishing up this delicious Nawabi Biryani…This dish takes me back to my high school days when I used to eat meat. Amma used to make this especially for me as I […]

Continue Reading

Onion Pakkodas

On a rainy day what else can be so wonderful than snacking on a mouth watering dish like this. Ingredients needed: Flour to be MixedGram flour – 1 cupRice flour 2 tbspFried channa dal powder – 2 tbsp Onions – 2Cumin Seeds – 1 tspOilCoriander LeavesCurry LeavesSalt to tasteGreen chillies – 2Red chilli powder – […]

Continue Reading

Cut Mirchi

This is another variety made from Mirapakaya Bajji. This is for people who cannot eat hot Mirapakaya Bajjis. Required Ingredients.Prepared Mirapakaya Bajji – 5Lime JuiceOnions – 1 Cut the Mirapakaya Bajji into small pieces.Heat Oil in a kadai, deep fry the bajjis till they are little brown.Sprinkle lime juice on the cut mirchi.Serve with onions. […]

Continue Reading

Mirapakaya Bajji – Chilli Bajji

Mirapakaya Bajji or Chilli Bajji or Mirchi Bajji as it can be called is a pakora made with regular green chillies in a besan batter. This is very much like the Onion Pakodas or Plantain Bajjis you make. As I had mentioned in a post before, as a South Indian, I am little fussy about […]

Continue Reading

Uggani | Borugula Upma | Puffed Rice Upma

Uggani

Uggani is a popular breakfast dish from Rayalaseema, Andhra Pradesh. This dish is prepared with Borugulu or Puffed Rice. When I say Rayalaseema, I need to be more specific and say this is a popular snack in Anathapuram district and not elsewhere, as I never knew it is done in Tirupati or surrounding, even though […]

Continue Reading

Andhra Pesarattu | Whole Moong Dal Dosa

When you think of famous dishes from Andhra, Pesarattu surely comes to mind. At hotels, it is usually served with Upma, Allam Pachadi (Ginger Chutney) and Coconut Chutney. Everybody at home loves Pesarattu and whenever she makes it, she also makes Upma as Daddy loves that combo.  When I started making it at my own […]

Continue Reading