BM #118 Week 4 Day 3 - 

The last one in this series of my favorite food is this chickpea sweet potato curry with coconut milk. I saw an advertisement on my social media feed where they used chickpeas, sweet potato and coconut milk.

So I improvised this recipe with the ingredients and spices we love at home. This is a rich and creamy curry and full of flavors we love.

Recipe Inspiration an advertisement
Ingredients - 

*Chickpeas (Kabuli Chana) washed, soaked 3/4 cup
Sweet Potato washed, peeled and cubed 1 1/2 cups
Colored Bell Peppers finely chopped 1/4 cup (optional)
Onions finely chopped 1/2 cup
Tomatoes Coarsely pureed 1 cup approximately 
Salt, Turmeric as needed to taste
Chana Masala Powder 1 Tbsp
Coconut Milk 1 14 oz can or 1 1/2 cups
Seasoning (Coconut Oil 1 tsp, Cumin seeds 1/2 tsp, Garlic grated 1 Tbsp)
Coriander leaves finely chopped for garnish

*Canned Chickpeas work great too.

Method Of Preparation -

Wash and soak about 3/4 cup of chickpeas overnight and boil them in a pressure cooker. Set aside.

In a heated pan, add coconut oil or any cooking oil and add cumin seeds.

After the cumin seeds crackle, add in the grated garlic and saute for a few seconds. 

Then goes the onion. Saute until it turns translucent. 

Add the sweet potatoes, crushed tomatoes, finely chopped colored peppers, cover and allow them to cook for about 10 minutes.

Sprinkle salt, turmeric, chana masala powder, boiled chickpeas and mix well. Allow the flavors to blend in.

Pour the coconut milk, stir well and let it come to a boil.

Remove from heat and garnish with coriander leaves.

Serve over hot steaming rice or with naan/roti.


Preparation Time  45 minutes
Serves 7-8

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BM #118 Week 4 Day 2 - 

For today, I have this version of poha with spiced up paneer and mixed vegetables. I found this version appeals to many paneer lovers. 

Thanks to Priya Srinivasan for this inspiration. I have tried different combination of vegetables and all of the versions were just the same and made my love for poha stronger. :)

Recipe Source Priya Srinivasan
Ingredients -

Poha / Atukulu / Flattened Rice 1 1/2-2 cups
Paneer bite sized cubes 1 cup
Mixed Vegetables (Carrots, Peas, Capsicum) finely chopped 1 cup
Onions, finely chopped 1/2 cup
Ginger-garlic-green chili paste 2 tsp
Tomatoes, pureed 1/4 cup
Salt, Red Chili Powder, Turmeric as needed
Coriander Powder, Cumin Powder 1/2 tsp each
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Lemon juice as needed

Method Of Preparation -

Take poha in a colander, wash and set aside to drain.

In a heated pan, add oil and the seasoning. After the cumin seeds pop, add onions and let them saute.

Add in the ginger-garlic-green chili paste. Pour in the tomato puree and the rest of the finely chopped vegetables.

Sprinkle Salt, Red Chili Powder, Turmeric, Coriander Powder, Cumin Powder and also the paneer bites.

After about 4-5 minutes when all the vegetables are cooked, lower the heat and add the drained poha.

Mix well until the poha is well combined in the vegetable mix.

Remove from heat and squeeze some lemon juice to taste.

Serve warm.


Preparation Time 20 minutes
Serves 3-4

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Posted by Harini R on Wednesday, November 25, 2020

BM #118 Week 4 Day 1 - 

This week I shall highlight some of my personal favorites and this Raw Mango Sambar is a new find.

The raw mango imparts a subtle tanginess and the rest of the flavors go very well.

Recipe Source friend
Ingredients - 

Raw Mango peeled and cubed 1 cup
Drumstick chopped to 2 inch pieces 1 cup
Tomato chopped 1/2 cup
Toor Dal 3/4 cup
Tamarind 1 small lime sized portion
Salt, Turmeric and Jaggery as needed
Coriander powder 1.5 Tbsp
Red Chili Powder 1 tsp (or as needed)
Seasoning (Sesame Oil 2 tsp , Fenugreek seeds 1/4 tsp, Mustard seeds 1 tsp, Urad Dal 1/2 tsp, Curry leaves few, Asafotida 1/8 tsp, Dry Red Chili 1)

Method Of Preparation -

Wash and pressure cook Toor dal for about 15 minutes, mash and set aside.

In a heated pan, add the cubed raw mango and chopped drumsticks along with 2 cups of water, cover and allow them to be cooked through.

Also add the tomatoes and let them become mushy.

Meanwhile extract tamarind water and set aside. Depending on the sourness of the raw mango, the amount of tamarind water needs to be adjusted.

After the raw mango and drumsticks are cooked through, add mashed Toor Dal, tamarind water and stir well.

Sprinkle salt, turmeric, coriander powder, red chili powder and jaggery, mix well and allow the flavors to blend in.

Let the sambar come to a rolling boil and after the froth comes up, reduce the heat.

Prepare the seasoning in a separate pan by heating sesame oil and adding all the ingredients for seasoning.

Pour the prepared seasoning into the boiling sambar, cover and remove from heat.

Serve with steaming rice as part of a meal.


Preparation Time 40 minutes
Serves 6-7

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Posted by Harini R on Thursday, November 19, 2020

BM #118 Week 2 Day 2 - 

The letter Z is a unique letter for an Andhra dish to start with and Zucchini comes in very handy for the A-Z series. The recap of the series will be posted tomorrow.

The thali I featured today is not very regular at home. This happens when the refrigerator needs to be cleaned out and I find 1 zucchini, handful of tindora and a chayote squash.

The rest of the dishes like the Peas-Tomato rice and the payasam happened on the fly.

In the thali there are Peas-Tomato rice, Zucchini stir fry, Rava-Semiya Mango Payasam, Methi-Mango Dal, Horsegram Rasam, Chayote Squash Curry, Tindora Fry, Rice and Yogurt 

Ingredients - 

Zucchini 1 medium
Salt, Turmeric, Coconut Powder as needed
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Jeera 1/2 tsp, Red chili 1, Curry leaves few)

Method Of Preparation -

Chop the zucchini into bite sized pieces.

In a heated pan, add oil and the rest of the seasoning ingredients.

Sprinkle turmeric and add the chopped zucchini.

Saute until they are slightly tender but retain the crunch.

Sprinkle salt and coconut powder, mix well and remove from heat.

Serve with rice and dal for a complete meal.


Preparation Time 15 minutes
Serves 2-3

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Posted by Harini R on Wednesday, November 18, 2020

BM #118 Week 2 Day 1 - 

I have been posting our favorite recipes from Andhra cuisine alphabetically from the beginning of this year. Now, it's time for the letter 'Y'. 

I have chosen to go with the vegetable Yellow Cucumber also called Dosakaya or Budamakaya in Telugu.

I understand that Bispinakaya is an adapted word from Kanada and it is to be interpreted as Bisi (Hot)+ Uppinakayi (Pickle). 

My mom and aunts typically make Bisipinakaya  with softened raw mangoes which are common towards the end of the mango season. I found this variation in my handwritten notes from forever ago. This version is just as good as the mango version.

Recipe Source handwritten notes
Ingredients - 

Yellow Cucumber 1 cup (Cut into bite sized pieces without peeling the skin. Discard the seeds)
Tamarind water 1/2 cup or to taste
Methi Powder 1/2 tsp
Red Chilli Powder 1/2 tsp (or to taste
Salt to taste
Sugar or Jaggery 1 tsp
Mustard Powder 1 tsp
Seasoning - Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Dry Red Chillies 1-2, Hing 2 pinches

Method Of Preparation -

Soak tamarind (about big marble sized) in hot water and extract tamarind water as needed. Set aside.

Heat oil in a pan and add the seasoning ingredients. When the seeds splutter, add the chopped yellow cucumber to it and add about a cup of water to it, cover with a lid and let it cook .

After about 10 minutes, the yellow cucumber would have softened. Then add the tamarind water and allow the tamarind water to come to a boil.

Add Salt, Methi Powder, Chilli Powder and Sugar to it. Let it cook for a couple of minutes.

Remove from heat and add add the mustard powder after it cools down a little. [Adding mustard powder when the chutney is still hot might make it bitter.]

Mix well and serve it warm with rice.


Preparation Time 20 minutes
Serves 6-7

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Posted by Harini R on Tuesday, November 17, 2020

BM #118 Week 2 Day 3 - 

In this series of cooking from three different states, I wanted to include something from uttar Pradesh and so I searched in my bookmarks and the link inevitably took me to  Vaishali's blog.

This flavorful pulao was unique to me as I never add potatoes and cauliflower. I served it with tomato raita and salad to the side.

I made this on a fall weekend when our backyard was full of dried leaves all over and so thought to take the pictures outside. 

Let me know how you like the pictures.

Recipe Source Vaishali
Ingredients - 

Basmati Rice 1 1/2 cups
Ginger-Garlic-Green Chili Paste 1 Tbsp
Turmeric, Salt, Red Chili Powder as needed
Coriander Powder 2 tsp
Cumin Powder 1 tsp 
Yogurt 1/2 cup
Vegetables - Potatoes cubed 1 cup
Green Beans stringed and chopped handful
Green Peas handful
Carrots cubed 1 cup
Cauliflower florets 1 cup
Seasoning  -
(Ghee 3 Tbsp
Bay Leaves 2-3
Cumin Seeds 1 tsp
Star Anise 1
Cloves 3-4
Cinnamon 1 inch
Peppercorns 8-10
Big Cardamom 1
Cardamom 2)

Method Of Preparation -

Wash and soak basmati rice for about half an hour.

In a heated saucepan, add ghee and the rest of the seasoning.

Saute for a few seconds and add the ginger-garlic-green chili paste. Saute for a minute until the raw smell disappears.

Add in the vegetables, sprinkle salt, turmeric, coriander powder, cumin powder, red chili powder.

Mix well and cook for a couple of minutes. Add the washed and drained rice and saute for a couple minutes. 

Add yogurt. Mix well and add about two and a half cups of water and cover allowing the rice to cook. [I prefer to transfer the contents into a rice cooker and cook the rice.]

Serve the Tehri with raita and salad.


Preparation Time 15 minutes + Cooking time 25 minutes
Serves 4-5

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