spicy

Surati Khus-Khus (poppy seed) ki Sabzi सूरती खस-खस की सब्ज़ी

Description: 
Surati cuisine is spicier (using green chilies), oilier, and more elaborate than other Gujarati cuisine. This recipe uses Khus-Khus seeds - the same poppy seeds that are used on muffins and bagels in the US!

Vaangi Bhaat (Spicy Eggplant & Rice) वांगी भात

Description: 
This is a typical Maharashtrian specialty but enjoyed throughout Southern India as well. This recipe is from my maternal grandmother, late Shrimati Annapurna Divekar (1920-1994)

Grandma Maud White’s Country Captain Chicken

Description: 
In the late 1950 and early 1960, Grandma Maud White, who was in her late 60’s, prepared Country Captain Chicken, a favourite of the whole family.

Māmidikāya Pachchadi (Raw Mango Chutney)

Description: 
A tangy, spicy chutney that Pedatha (short for Peddha Atthayya, eldest aunt) loved to make.

Nuvvulu Podi (Sesame Seed Powder)

Description: 
A homemade powder to serve with idlis, dosais or mix into steamed rice with a dollop of ghee or sesame oil.

Vathal Kulambu

Description: 
I learnt this authentic Tamilian recipe by watching my Nanamma in her kitchen. Nobody could make it as tasty as her.

Dosa Avakai

Description: 
Nanamma (father's mother) never got tired of cooking for large numbers of people. She was an expert in Telugu and Tamil cooking.

Mutton Korma

Description: 
Husband's favourite dish - laernt from mother-in-law.

Fish Kalputi

Description: 
In joint families, men and children were served, leaving women to eat what remained. fish curry was made of the best fish pieces. Women turned these into a tasty dish for themselves.

WW II Rice-Wheat Nonfermented Dosa

Description: 
Scarcity of rice during Second World War forced the author's mother to use wheat instead of rice in dosas. Recipe does not require overnight fermentation.

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