• Andhra Food
  • Paruppu Podi – Spicy Lentil Chutney Powder

    Paruppu Podi with Hot Rice and a hint of Ghee is a wholesome meal.

    Paruppu Podi Recipe | South Indian Spicy Lentil Chutney Powder Recipe | Foodomania.com

    Paruppu podi is a spicy lentil-based chutney powder eaten with hot rice and a hint of ghee. Paruppu literally translates to lentil and Podi is powder. Blends like this, Curry Leaves Powder and Milagai Podi come in handy when you are pressed for time or are in no mood to cook. All you have to do is cook some rice / reheat leftover rice, add a dash of Ghee (optional) and as much or as little of this chutney powder, mix and eat!

    You can adjust the blend to suit your taste-buds. This is my Ma’s recipe.    (more…)

  • Accompaniments
  • Sun-dried Tomato Garlic Pickle

    Spicy Sun-dried Tomato Garlic Pickle from South India!

    Sun-dried Tomato Garlic Pickle Recipe | No stove cooking required | Raw tomato & garlic pickle | Written by Kavitha Ramaswamy of Foodomania.com

    If you are an Indian, you sure must love pickles. Who doesn’t, really? Spicy, tangy and delicious, a well made pickle makes your food taste so good. A simple rice and dal combination can be spruced up with a good spicy pickle. Pickles go with pretty much anything. And this is one pickle you should have in your culinary repertoire.

    For one, you don’t need to make this over the stove, cooking for a long time. You basically let the sun dry out and do all the “cooking”. The flavors are a bit different than if you would cook the pickle, but not in a weird way. The subtle hint of garlic also hits the right note. If you live in a place with ample sun, I suggest you give this one a try.    (more…)

  • Condiments
  • Pico de Gallo

    Made with fresh tomato and onions, Pico de Gallo is a Mexican salad served along side tortilla chips or as a topping for burgrers, tacos, nachos etc.

    Pico de Gallo Recipe | Mexican Salsa Fresca | Fresh Onion Tomato Salsa | Foodomania.com

    With Cinco de Mayo round the corner, lots of Mexican recipes are popping up on the internet. While nothing beats my love for Indian food, I do enjoy the fresh flavors of the Mexican cuisine too.

    Pico de Gallo is one of the easiest salads you’ll ever make. Simply put, it is an onion and tomato salad spruced up with lemon, garlic and coriander. It tastes great as is, or with tortilla chips (or any chips, to be honest!), on tacos, burgers, bruschetta, enchilada, quesadillas, nachos, fajitas etc.

    Don’t think of this as a strict “recipe” you have to follow. Play with the flavors to make something suitable to your taste.    (more…)

  • Andhra Food
  • Milagai Podi

    A blend of lentil, chilli & spices, this Milagai podi is eaten as a condiment with many Indian dishes.

    Milagai Podi Recipe | South Indian Molaga Podi (Lentil Chilli Powder / Idli Chutney Powder) | Foodomania.com

    Milagai Podi is a spice blend made with lentils and chilli. It is mixed with oil and eaten as a condiment to various Indian dishes… typically south Indian dishes such as Idli, Dosa and more. It is even used as a dip to be eaten with chips by some people.

    Milagai (or as some people like to call it Molaga) is a Tamil word for Chili. This literally translates to chili powder. But it isn’t exactly just powdered chili. There are blends of lentils and seeds to give it additional flavor. You can make this and store it for a long time. It comes in very handly when you’re short of time and cannot make chutneys as side dishes. Just add a splash of sesame oil (or coconut oil or water) to some of the powder and you have a fabulous dip ready!

    (more…)