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!

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Chole Bhature

Chole Bhatura is a popular Punjabi recipe served in all Indian restaurants. It is one of the most popular main course dish.

Chole Bhature Recipe | punjabi chole bhatura - step by step pictures | Written by Kavitha Ramaswamy of Foodomania.com

Deep fried bread served with a spicy chickpea curry. It doesn’t get any better than that.

Chole Bhature needs no introduction. It is one of the most popular Indian dishes served across restaurants. I however prefer the homemade version more than the restaurant version, simply because it is lighter on the stomach and I can enjoy as many as I want. Here’s a quick recipe for Chole Bhature –    (more…)

Pani Puri

You can’t say you’ve had great Pani Puri until you’re standing on the streets, with a paper cup in your hand, the vendor (pani puri waala) serving you pooris one after the other until you can eat no more, and you’re just there with your nose and eyes watering from the heat of each puri you gobble up…

Pani Puri Recipe | How to make Gol Gappa step by step | Learn how to make pani puri at home | written by Kavitha Ramaswamy of Foodomania.com

Ask any Indian, and he or she would tell you that one of the greatest pleasures in life is going for a quick pani puri snack. It is one of the most popular street foods. Every region has its own variation of the dish. Pani Puris are known as “Gol gappas” in Northern India and as “Poochkas” in West Bengal.

I spent 4 years of college + grad life stuffing myself with these sweet and spicy delights. Literally. I ate this every single day. In fact, I was such a regular customer that I had become friends with many street vendors who recognized me and gave me extra pooris.. just because!

Now, (this is my opinion and you are welcome to disagree) the Pani Puri you eat from a street vendor is better than a homemade version or from proper restaurants. There is something joyful about eating from these little carts on the streets that you just cannot replicate in a hotel setting. If you’re ever in India, I do urge you to find a street vendor to enjoy these delicacies.

But for those who do not have the luxury of stepping out of their homes to find a street vendor selling pani puris or for those who would rather have hygienic homemade pani puri, I present to you a detailed recipe for t he same. It isn’t a quick recipe. But if you’re organized and prep ahead of time, you can enjoy these at home.   (more…)

Vegetable Manchurian

Chinese-inspired Vegetable Manchurian recipe with a detailed step by step pictorial

Vegetable Manchurian Recipe | Indo-Chinese Veg Manchurian

25 years ago, my mom kept a recipe journal. In it, she documented culinary experiments unfamiliar to her. Over the years, she got comfortable in the kitchen and developed her own style of cooking. The recipe journal lay forgotten, collecting dust in one of  the store rooms. Miraculously, she has never gotten rid of the journal. She took it with her every time we moved houses.

Fast forward to January 2016. I discovered the journal whilst cleaning my closet and immediately took to reading her recipes. (Side note: Oh, the cleaning session was forgotten). What excited me was that my mom’s energy and enthusiasm about food burned through every page. It felt nice to know that my passion for good food comes from her. Sure, I take the passion to a crazy new level in the family. But basically, what I’m tying to say is, my Ma is a great cook and I’d probably spend a lifetime trying to become as amazing as she is.

Anyway – this recipe journal has an ingenious recipe for Vegetable Manchurian. The minute I saw it, I knew I had to give it a try. Incidentally, veg manchurian has also been one highly requested recipe on this blog. Here, I bring you a step by step pictorial of what I believe is a delicious homemade version of this popular recipe.    (more…)