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Bagara rice, my first encounter with this delicacy was at a friend’s place, who is a Muslim. The rice was aromatic and the rice grains were light brown in color. Being a foodie, I had to know more about the dish.

After a conversation with my friend’s mom, I got to know everything about it and the same will be shared in the post.

After staying in Hyderabad for 10 years, I fell in love with Hyderabadi food. Wedding or any function food, to be specific. It’s the food that makes me drool. Of Course it has to as it…

Dosa is a crisp and soft thin crepe that is the staple food in South India. It is the most common breakfast item in the South, served with sides like chutney, sambar, or alu masala. Originated in South India, but thanks to Udupi restaurants, Dosa has become popular and liked across India.

Dosa is one of my favorite breakfast items. I can eat it every day and still not be bored of it. It’s because of the taste of Dosa and different side dish options available for single dosa. …

Veg Kolhapuri is a popular Indian veg dish in all North Indian restaurant menus. It is a mixed vegetable gravy dish made with onions, tomatoes base gravy, and a special coconut-based paste. Many whole spices are used to make this dish, which makes the dish spicy but extremely flavorful.

The ingredients that go in the dish are basic Indian spices.

By the name, one can easily understand that the dish origin is Kholapur, right? But it’s not. Let me tell you how I came to know about it.

The first time I had this dish was while studying in Pune…

Peanut chutney is one of the most consumed chutneys in South India, Telugu speaking region to be specific. It is also called Palli Pachadi.

What is Chutney?

An Indian meal is incomplete without chutney or pickle. It adds a flavourful spice punch to the whole meal. Just like North Indians like to have pickles with parathas, South Indians like to have chutney with breakfast items or hot rice and ghee.

South is popular for its spicy powders and different types of chutneys which need a mention in a different post.

Chutney is a blend of tangy and spicy taste, with or without tempering.

Bangaladumpa Vepudu is a traditional South Indian dish. It is made with boiled potatoes, stir-fried with soft and crunchy onions, crisp tempering ingredients, and basic Indian spices. This makes the dish flavorful, delicious, and irresistible.

Indian kitchen never runs out of potatoes. For me, potato is a mutual friend of other vegetables. It bonds perfectly with any vegetables. So, there is always a good quantity of this vegetable at any given time.

About this recipe

Bangaladumpa Vepudu is the origin of Andhra. It is also called Allugada Vepudu. Translation in English would be Boiled Potato fry.

Who does not like potatoes? Apart from…

Beans Carrot with chana dal poriyal is a colorful and healthy stir fry side dish made with French Beans, Carrot, Chana dal, tempering ingredients, onion, and fresh coconut. Traditionally it is served with rice, rasam, or sambar.

Low in fat, high in fiber, and other nutrients from beans and carrots, protein from chana dal, it is a healthy side dish that everyone can relish.

What is Poriyal?

Poriyal is a traditional South Indian dish made by sauteing vegetables with mild spices and garnished with freshly grated coconut. …

Matar Paneer is one of the most popular dishes in North India, Punjab to be specific. Restaurant-style Matar Paneer is an intense amalgamation of fresh matar/green peas and paneer cooked in a thick, creamy, delicious gravy made with onion, tomato, cashew nuts.

If fresh green peas are not available, you can use frozen green peas. Just rinse well before use. Green peas and paneer do not take time to cook, which makes this easy and quick to make.

Among all the vegetarian dishes available in restaurants, Paneer has a huge fan base. Even if a non-vegetarian looks for vegetarian options…

Thepla is slightly spiced roti or Indian flatbread. It is famous and one of the most liked breakfast dishes in Gujarat. Because of its taste, it’s not just limited to breakfast but can be had at any time of the day.

Methi Thepla is made with whole wheat flour, various spices, and fresh fenugreek leaves.

Apart from being delicious, they are healthy too.

I grew up in Mumbai, which has a mixed population of different states. Had Maharashtrians and Gujarati neighbors which meant our nose frequently sensed different aromas. Speaking of Gujarati neighbors — it was dhoklas, khamans, chundo, fafda…

Thotakura pesarapappu vepudu is Andhra’s special dish. It is an easy and quick stir fry dish made with the goodness of amaranth leaves and moong dal. It can be paired with rice or roti.

Leafy vegetables are an important part of the diet as it has many health benefits. But, one makes different faces to eat it. It was the same situation with me too. Amarnath leaves are much superior to most green leafy vegetables because they are a powerhouse of nutrients. …

Aloo Gobhi Matar masala is a semi gravy dish made with potatoes, cauliflower, and green peas. These vegetables are among the most loved vegetables in North India. This is one of the dishes which makes us feel, homemade food is soulful.

Winter is the season, I do not miss making this veggie combination. Local markets are flooded with cauliflower of different sizes, new potatoes which are not sweet, and fresh green peas.

About the recipe

Indian cooking is versatile, so every home has its own version to make this dish. Over the years have seen variations which include — deep fry the vegetables…

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