Goan Alsanyache Tonak recipe| Red Cowpeas gravy

‘Alsanyache Tonak‘ is a recipe from a beautiful Indian coastal state – Goa. Alsane is a type of pulse which is staple in Goa & appearance very similar to rajma or chawali (black eyed peas). Due to abundance of coconut, it is commonly used in most of the Goan recipes. And this alsane recipe is…

How to make Kalya vatanyachi usal| Dry black peas gravy

Indian cuisine has variety of recipes using legumes or pulses. Numerous types of pulses available across regions in the India. These pulses are typically dry/hard and needs overnight soaking. ‘Kala vatana’ or ‘Dry black peas’ is one such legume among many. And one of my childhood favourite recipe is Kala vatanachi usal or Kala vatyanacha…

Fodanicha Bhaat| A delicious recipe using leftover rice

A bowl of hot steamed fluffy rice always tastes good with dal or any gravy. And many times we make extra rice for lunch or dinner and end up with leftover rice which tastes dry on the next day. But what if I tell you there actually is a recipe using leftover rice. And this…

Homestyle Bhendyachi Bhaji| Stir fried Okra

Bhendi or Okra is one of my favourite vegetables and whenever I am craving for homely simple meal, I like to make this super easy ‘Stir fried Okra‘ recipe. In UK, Okra is not easily available but you can find them in Indian grocery stores. Very simple to prepare, it has slight crunchy okra with…

Coconut Chutney Recipe

Coconut chutney is a type of side dish usually served with Idli/dosa or with most of South Indian snacks. I often make this recipe as it’s my personal favourite and can be ready in no time. I like to add fresh coriander leaves in chutney which not just gives freshness but also adds lovely green…

Batata Kaap| Fried Crisp Potato Slices

‘Batata Kaap‘ are shallow fried potato slices coated with some spices and semolina. It is slightly crisp from outside while soft from inside. This can be served as a side dish with dal-rice or roti-sabzi. I usually like to relish it with yellow dal or masoor gravy along with rice. Recipe is super simple and…

Kadwe Vaalach Birad| Sprouted Field Beans Curry

Kadwe Vaal is a local name for Field beans which are easily available in Indian state – Maharashtra. There are variety of recipes using beans belongs Indian cuisine but this one is very specific to Maharashtra state. Kadwe vaal are dried beans, so they need to be soaked and then sprouted before using for recipe….

Kulith Aamati | Horsegram Daal

Kulith which is also called as ‘Horsegram‘ is a legume commonly used in Indian cuisine. It is known as ‘Superfood’ for its rich nutrients and medicinal properties. It is consumed as sprouted, whole or ground. I have already shared recipe of ‘Kulith Pithi‘ on my blog which I prepared using ground kulith/horsegram. In this post,…

Maharashtrian style Batatyachi Bhaji !!

‘Batatyachi Bhaji‘ is a simple preparation with parboiled potatoes. This side dish is a household recipe of Maharashtrian cuisine. And it is one of the favourite dish for special occasions like weddings, festivals etc. No meal is complete without yellow batata bhaji and typically it is served with hot puris along with Shrikhand and Dal-rice….

Stir Fried Ivy-Gourd | Tondalichi Bhaji

In this post, I am going to share one of my favourite vegetarian recipe which is ‘Stir Fried Ivy-Gourd‘ or ‘Tondalichi Bhaji‘. I enjoy my vegetarian meals as much as I enjoy non-vegetarian food. While talking about favourite vegetarian meals, I must say that my inclination is more towards pulses or lentils rather than leafy…