Vegetarian Recipe Blog
Although I grew up in Bangalore, the hometown of the renowned restaurant MTR, I was unfamiliar with MTR masalas, powders, and spices. The primary reason for this was my mom’s good culinary skills—she made all the powders for sambhar, rasam, vaangi bhaat, and pulliyogere from …
When Sia announced the RCI event as Udupi Mangalore, I was delighted. Being a Konkani and with family associations to South Kanara I can relate to that cuisine and the style of cooking. I did not want to miss the opportunity to cook and contribute …
Sometime last week, I was cleaning up the fridge closely inspecting the occupants there, when I noticed that the ridge gourd and Dill were the ones demanding immediate attention. When I bough the Ridge Gourd from the grocery I was planning on making these delicious bhajjis, but never got around making them.
So the other option for me was to make a quick curry from the Ridge Gourd. Now cooked Ridge Gourd by itself has a sweet taste to it and when paired with onions becomes even more sweeter. At home we are not fond of this taste, so I thought why not add the dill to ridge gourd and make a dry curry? Addition of dill and Chana Daal definitely off -sets that sweet taste and imparts its own flavor.
The idea for this curry came up on a need basis but we really liked the taste. Needless to say, this is a very easy and nutritious side dish that can be prepared in a jiffy.
Ridge Gourd is called as Turai or Tori in Hindi, Jhinga in Bengali, Beera kaya in Telugu, Heeray kayi in Kannada, peechinga in Malayalam, Dodaka or Ghosavala in Marathi, Peerkankaai in Tamil and Ghosale in Konkani.
Please note that Ridge Gourd is different from Bottle Gourd (Lauki)
Continue reading Ridge Gourd Dill and Chana Daal Dry Fry (Beerakaya Fry)
Dahi Bhendi/Okra Raita was one of the first dishes that I had learnt from my MIL after our marriage. Okras are crisped and then added to seasoned yogurt; the crisped okra then absorbs the yogurt and plumps up giving it a unique flavorful taste. I …
Thank you all very much for the warm wishes and comments in lieu to the Blog Anniversary. I was over whelmed, touched to say the least and will cherish those words for a long time to come. Moving on, the temperature here has soared …
Time flies and how!! It has been 2 years since I started RedChillies and 1 year since FoodWorld. It is just a co-incidence that both were started during the month of July.
RedChillies: The past 2 years at RedChillies has been an awesome, filling and an enriching experience so far. I can happily say that this has become my hobby and passion, so I feel lucky to have discovered this medium of blogging.
I initially started off here impressed by the awesome creations of Mahanandi, Saffron Hut and most of them here. I wanted to give blogging a try myself and started off very hesitatingly worried as to how I would be met. But then I kept on posting recipes, gaining confidence little by little and some where along I moved to my own domain here at RedChillies.
Continue reading Blog Anniversary: RedChillies and FoodWorld
Show Me your Breakfast, she says and this is what I have! Weekdays are pretty tight for us and it is difficult to sit down and have a decent breakfast. So we try to make up for that and have a good and healthy …