• Appetizers & Snacks
  • Vada Pav

    Vada Pav is not just food; it is an emotion – every Mumbaikar ever.

    Vada Pav Recipe | Learn how to make Bombay Vada Pav with this step by step tutorial | Foodomania.com

    Vada Pav. The name alone is enough to bring a smile on every Mumbaikar’s face.  I have fond memories of eating this delicious and filling snack almost every day during college. Vada Pav and Pani Puri were solely responsible for my brush with obesity in my late teens and early 20s. I’m healthier now, it’s all good. But my love for this snack still continues with an intensity like never before. I was delighted to recreate one of my favorite fast foods at home!

    Go make some Vada Pav and enjoy it with a hot cup of Masala Chai.    (more…)

  • Lunch & Dinner
  • South Indian Brinjal Stir Fry

    Simple brinjal stir fry cooked with onions to have as a side to South Indian rice dishes.

    Brinjal Stir Fry with Onions Recipe | South Indian Side Dishes | Foodomania.com

    Many people I know despise brinjal (or eggplant). I don’t really get it. I particularly love this version of a brinjal stir fry because it pairs up really well with rice and sambar / rasam / curd. Of course, if you’re a fan of mildly spiced vegetables with a south Indian spin on flavors, then you could eat this with pretty much anything else (bread / roti / rice etc.)

    Prepping the brinjal / eggplant is easy. Make sure you use fresh produce, as that is the best possible way to avoid bitter eggplants. There is really no other universal way of knowing if your eggplants are bitter or not. The older an eggplant gets, meaning the more time that’s passed since harvesting, the more bitter it becomes. Another trick I’ve found works is to soak the sliced pieces in warm salted water for 10-15 minutes.    (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…)

  • 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…)