Sambar or Sambhar is an integral part of the South Indian cuisine. It is a lentil based stew with the addition of various vegetables or sometimes just one vegetable is added. It is a perfect accompaniment to idli’s ( steamed rice cakes), dosa’s ( crispy rice crepes), uttapam ( pretty much an Indian version of pizza :p) or medu wada ( savory Indian donuts :D) and the likes. One of my favorite meals is plain steamed rice with piping hot sambhar, an omelette, some crunchy papad and pickle.Thoroughly satisfying!
Bharli Vangi is a flavorful and delectable Maharashtrian dish, one that is brimming with a range of flavors and layers of texture! It is popular on the menu for most Maharashtrian festive occasions.
Kadale Manoli is a very traditional Manglorean dish, mostly served during occasions. Kadale, is the Tulu word for black chickpeas ( kala chana in Hindi) and Manoli is Ivy gourd ( tendli/tindora). This interesting dish with it’s combination of legume and vegetable, prepared in a coarse coconut based dry gravy is amazingly delicious!
Paneer makhani or paneer makhanwala! What’s in a name? This is one gorgeous, fragrant and delectable North Indian dish with it’s luxurious orange hues dazzling with paneer cubes and cream. This vegetarian counterpart to the renowned butter chicken is equally delicious and a treat for vegetarians. Well I enjoy it too!
Kadhi is a popular Punjabi dish, and also one that falls into the comfort food category for most Indians. It is a dish which consists of deep fried besan (gram flour) fritters which are known as pakoras simmered in a tangy, sour and spiced yogurt-gram flour gravy. The word kadhi is derived from the word ‘Kadhna‘ which simply means to simmer over a long time so the kadhi reduces in quantity and thickens. The fritters are mostly made with onions mixed into the besan batter, but spinach, fenugreek pakoras are just as great. Basically you can add any vegetables you like to the pakoras. But a Punjabi kadhi is incomplete without the pakoras! Rice is the best accompaniment to Punjabi kadhi, though kadhi pairs well with chapati or parathas too, as it is thick in consistency. Continue reading →