A very tasty and an easily digestable dish that is popular in Andhra homes. My mom used to make this dish during winter, serving it with hot rice, ghee, potato fry and gummadi vadiyalu… mmm the thought itself is mouth watering.

Ingredients

Kandipappu (toor dal) - 1 cup
brinjal - 1 (cut into cubes)
tomato - 1 [...]

Carrot kurma
Ingredients
Baby carrots - 15 (each carrot cut into two pieces)
onions - 5 (chopped lenght wise)
curry leaves - 2 sprigs
curd - 1 big cup (whipped in a blender)
oil - 2 tb sps
water - 1 1/2 cup
chillie powder - 2 t sps
poppy seeds (gasagasalu) - 2 tb sps
cashew nuts - 2 tb sps
cloves [...]

poori with chole masala

Chole Masala - (Kabuli chana masala curry)
India boasts of innumerable varieties of vegetarian and non-vegetarian dishes. punjabi rasoi has mouth watering dishes served with Indian breads like roti, parathas and poori. This is a traditional dish that shows the flavours of punjab, India. I love to eat punjabi foods. Though all [...]

Gutti Vankaya Kura (Stuffed Brinjal curry)
This sunday, me and suresh have been to Little India,the home of indian community in singapore, I happened to spot these cute little green brinjals at the local market in serangoon road. This is a bustling market full of fresh vegetables, fish, meat, spices, flowers, souveneir items, clothes and what [...]

bendakaya vepudu
Bendakaya vepudu (Okra Fry)
Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid. The superior fiber found in okra helps to stabilize blood sugar.
For best cooking results, okra should be fresh (not frozen). The pods should be small (3 inches or so long), or the okra becomes [...]

Rice is the staple food of southern part of India and a typical Andhra meal consists of pappu (dal) with pickle, fry and papaddums. Kandipappu or tuvar dal is one of the popular dals grown in India. It is called as arhar in Bengali and tuvara parippu in Malayalam. It’s slightly sweet and highly digestable [...]