Here’s another traditional sweet recipe – Ariselu. Made with rice flour and jaggery mainly. This requires a bit of attention and is worth all the effort honestly. This is usually made for special occasions to be shared with friends and family. Well made ariselu can last up to 6 months in an airtight container apparently…
Tag: south indian
Chaaru with spice powder recipe
Chaaru, a light tangy preparation using tamarind, tomatoes and coriander. A spice powder is used to provide the required depth. This works as an appetizer as well. There are many variations to these as well, add more pepper powder and it adds more heat and works when one has a cold. Add more jaggery and…
Curd rice – Daddojanam
Curd rice or daddojanam as known in Telugu, is curd rice elevated with spices and lentils. This can be eaten as it is, or with some pickle as well. Everyone has their own version of this dish and everyone of them is equally soothing and comforting, I am certain. This is really great especially in…
Sambar with fresh masala paste
Sambar, explained to the uninitiated as spiced lentil stew with vegetables. The very word to me is comfort food. We make sambar once a week at least most times. Even after having made it so many times, the taste varies almost every single time. That is because of the combination of veggies I use in…
Medu vada/Minapa gaareulu
Medu vada or minapa gaarelu, as they are known in Telugu, is ground urad dal batter shaped like a donut and deep fried in oil. Well it is not a donut, as it is a savory item. I think it is the fluffiest, filling, savory donut when made properly. It is served as a snack,…
Khara bath
Khara bath, in my opinion, a spicier take on the humble sooji/rava upma. It can be loaded with more veggies and what makes it different from regular upma is adding some masala powder – vangi bath, sambar or rasam powder. Each of them has a different flavor and surprises your taste buds. This is usually…
Amateur Cooks Recipes 