Kadamba Saadham / Kadamba Sadam – This no onion no garlic South Indian Delicacy is a perfect medley of vegetables, rice, lentil, spices and curry leaves. Yes, curry leaf is a significant ingredient, and that’s what differentiates this rice from its cousins like Bisibelebhaat and Sambar Saadam. Hop on to read how to make this delectable Kadamba Sambar Saadam in the pressure cooker with step by step photos.
Today I am going share an easy, no fuss, and cold Mediterranean style sandwich with grilled eggplant, zucchini, pesto and of course mozzarella. It’s a great make-ahead sandwich. All you need to do is prepare it, wrap it tightly with plastic wrap or brown paper and store it. A delicious grab and go lunch perfect for your preteens, teens and of course adults too.
Here is festive thali spread with Bevu Bella that I prepared recently for the Ugadi Festival. This is precisely how we make back home, and I have replicated pretty much all the recipes here. No wonder it is close to my heart. Check out the detailed Kannada style Ugadi Thali Spread in today’s post.
Onam Sadya Thali – A rich and royal feast, an insanely delicious thali, nobody can say no to. With a wide variety of dishes loaded with veggies and coconut, it is a must to try Thali. The Onam sadya dishes varies region-wise within Kerala. I did not follow any specific region instead prepared the ones that my family loves. Here comes my Onam Sadya Thali. Check out the post for the individual recipes and how I prepared.
A not-so-elaborate yet so delicious and easy Konkani Vegetarian Thali that satiates not only your taste buds but also your mind and body. This protein-rich thali is sure a party and crowd pleaser. Check out the post for individual dishes and the details.
Today’s recipe is one of the traditional Garhwali cuisine recipes from Uttarakhand – It is the super healthy Gahat Phaanu or the Kulath phanu. Simply put, it is the horse gram lentil stew. I noticed different spellings for phanu. It is written as phanu, phaanu, phanoo. Phaanu is prepared by grinding lentils that are soaked overnight. Based on the lentil you add, it is named accordingly. Gahat is horse gram, and that’s what I am going to share today – Gahat ki Phaanu.
Won’t it be a cardinal sin, if I miss posting the Punjabi style Dal fry when my theme is all about lentils and legumes? So here is my version of Dhaba style dal fry, bursting with the flavors of kasoori methi and other spices. Check out the instant pot and pressure cooker version of the dal fry and don’t miss the video.
I am going to share the last dal recipe from the North Eastern states. It is the daineiiong from Meghalaya.It is pronounced as Dai-Nei-Iong, and it is one of the staple foods of Khasi tribe of Meghalaya. So what is Daineiiong? It’s the Meghalaya style dal prepared with lentils and black sesame seeds. Here comes my version daineiiong with brown masoor dal and toor dal.
We are traveling from east to west today. Yes from Manipur to the beautiful Goa. I am going to share a famous Goan curry prepared with fresh ground coconut masala and white peas. It’s the Tonak, precisely Chanya Tonak meaning dry peas curry. Serve this lip-smacking, quick-to-make tonak with roti or naan or pav or even with biryani. You will be showered with praises for sure. Check out the instant pot and pressure cooker version of this recipe here.
Soya Thongba – A Manipuri special mild curry prepared with soy chunks, potatoes, and green peas. This milk-based gravy requires only minimal spices and goes well with rice, roti, and poori. (My personal favorite is with naan). Check out how to prepare this simple Manipuri dish on instant pot and also in the traditional stove top method. Don’t miss the short video that explains how to make this dish in the instant pot.