My Food Journey

This recipe is something I cook usually when I have to finish all my veggies in the refrigerator or when I am in no mood for an elaborate cook. This dish is mild in flavour and hence perfect for kids. This recipe fits the bill and is perfect for those moody days. So let's see how a quick and tasty vegetable tahiri is made. Ingredients:  See Notes ** Washed and soaked basmati rice - 2 cups  Oil  2 tbsp Cumin seeds  Chopped Garlic - 4-5 pods (optional) Chopped onions -2 Ginger Garlic paste - 1Tbsp Veggies of your choice -handful each ** Tomatoes chopped 2 medium size Turmeric powder- 1/2 tsp Kashmiri Chilli powder- 2 tsp Coriander powder - 2 tsp Cumin powder 1/2 tsp Asafoetida (Hing)- a pinch Thick Curd - 2 Tbsp Salt as per taste  Water -4 cups (double the rice) Chopped coriander - for garnish  Method:   Take a pan, add in oil, splutter some cumin seeds add in chopped garlic - you can skip garlic if you would like to.  Add in sliced onions and ...

This is the recipe for Tomato Pappu, Andhra’s version of tomato dal. This tomato dal or Tomato Pappu is a comfort food from Andhra Pradesh (State in South India) that has more than one type and makes for a perfect accompaniment with steaming hot rice with ghee. Dal is called Pappu in Telugu language & there are many variations of this dal. Emil (My husband) is a big fan of Andhra Cuisine and always loved it. He keeps telling me to make dishes inspired from the Andhra Cuisine. While reading about the dish and after speaking to few Telugu friends, I got to know that there's more than one type of pappu, like the spinach with dal & tomatoes. And also they are cooked slightly different in each household as well.  While usually most homes use tamarind for this dal along with tomatoes, I made a simpler version of this and avoided the tamarind. Instead I have used more tomatoes along with shallots.  The basic recipe was shared to us by my husband's colleague, and I also have a...

This Erissery or Erisseri is a traditional recipe in Kerala Cuisine. This is an easy recipe to make and has a prominent place in the Sadya. The Kadala Mathanga Erissery is a delicious side dish that you can serve along with Rice. This time I have used Green gram instead of Kadala (black chana) This recipe uses yellow pumpkin along with black chickpeas and is spiced with coconut paste and topped with fried coconut tadka/tempering. This dish is quite versatile in nature and different ingredients can be used as below:  Ingredients that you can use in making Erissery:  Typically we use pumpkin, mostly red ones to make this curry. Some use Yam as well. Lentil / Pulses: Usually for a sadya, we use Kala Chana or Black chickpea/kadala. But we can use other lentils like Vanpayar or Red Cow Peas. Some replace this with regular white cowpea or black-eyed peas. This time I have used Green Gram.  Let's see how to make this simple curry with ...

Idly or Dosa is a staple dish in any South Indian household and in mine its mostly during weekends. Its a special breakfast for us on a sat or sun. But most of the time, while making idly I end up having extra made which never gets consumed even the next day as my family prefers to have dosa the next day. This was the same situation when we were growing up and my mother would somehow have a minimum of 5 idly leftovers. She came up with this recipe (don't know from where she got the idea). But it was a hit in our house. In-fact just so to get these idly fries in the evening we would ask mom to make extra in the morning. Well, I started doing same with my family and I must say they too love it. Its super quick and yum. Just 4 ingredients and yay you are done. So lets see hows its done  Ingredients :  Leftover Idly- whatever you have Oil - for frying Red chilli powder- 1/2 tsp Salt- as per taste  Method:  Cut the leftover idly into 4 chunks or in any shape...