Monthly Archives: September 2015

Ghee


Ghee or clarified butter is used in many Indian dishes. Ghee is a vital ingredient in Indian sweets and is used in biryanis, pulavs, fried rice and also in breakfasts like idli, sambar, pongal, upma, ghee roast dosa and other dishes. By adding ghee to any dish, the dish can be enhanced with extra flavour and taste. Homemade ghee is fragrant and gives extra richness to any dish.


Lentil and drumstick leaves rasam


Drumstick leaves rasam is popular in Andhra Pradesh (India) and is widely used in the southern part of India. Drumstick leaves is called murungai keerai in Tamil and munaga aaku in Telugu. Drumstick leaves are very healthy and has a good and valuable source of vitamin C, proteins, iron and potassium. It has very high medicinal values. It is a good source of iron for pregnant women.


Gongura pachadi/chutney


Gongura pachadi is a very famous chutney in Andhra Pradesh and a special delicacy for vegetarians in Andhra cuisine. Gongura is widely consumed in Andhra Pradesh and is very popular for its dishes in homes, restaurants and many food joints. Sorrel leaves are called Gongura in Telugu, pulicha keerai in Tamil and ambaadi in Marathi. We call it at home as ambadi ki bhaji.


Chilli chicken (dry) Indo-Chinese style


Chilli chicken is the most popular dish in Indo-Chinese cuisine as a starter or appetizer. The recipe which I am sharing with you is a dry version, which can be served as a starter. I have tasted chilli chicken in many restaurants where they serve Indo-Chinese, everyone has their own recipe. Some tastes hot, sweet as per their preparations.