The Hyderabadi Pyaz ka Salan (or Onion Salan as it is more popularly called) is one of my favourite accompaniments for Biryani or Pulao. I also eat this nutty and delicious dish of baby onions cooked in a gravy made of peanut-sesame-dried coconut with rice and roti. The post Onion Salan | Hyderabadi Pyaz ka Salan appeared first on ãhãram ..read more

Laccha Onion or Lachha Pyaz is often served in restaurants as a side to dal-rice, roti-sabzi and more. I also use this crisp Indian Onion Salad as a filling for wraps or then as a bed upon which I serve tikkis, grilled paneer and more. The post Laccha Onion | Laccha Pyaaz | Onion Salad appeared first on ãhãram ..read more

Enjoy this mellow and nutty Pyaz ka Salan or Onion Salan with Biryani or then with rotis. We had this on Sunday as a part of a lazy Sunday meal. Traditionally Onion Salan is made with baby onions. However, you can use shallots (as I did) or then thinly sliced onions as well. This dish... The post Onion Salan | Pyaz ka Salan appeared first on ãhãram ..read more

The Hyderabadi Burani Raita is a super simple dish that can be best described as a Garlic Raita or a Garlic-flavoured Yogurt. All you need to do to make this garlicky dish is mix beaten yogurt with minced garlic, cumin powder, chilli powder and a bit of salt. That's it, and you have a delicious garlic-flavoured yogurt that can serve as a dip or and accompaniment to Pulav and Biryani. The post Burani Raita: Hyderabadi Garlic-flavoured Yogurt appeared first on ãhãram ..read more

Sattu Sharbat is a traditional summer drink from Bihar. This Sattu Drink cools the body and keeps you hydrated. Sattu ka Sharbat also keeps you full; especially if you make it with buttermilk. So I drink it when I don't feel like eating breakfast. The post Sattu Drink | Sattu Sharbat: A Summer Drink appeared first on ãhãram ..read more

Ugadi celebrations begin with Ugadi Pachadi. This pachadi incorporates the six tastes found in nature; sweet, sour, tangy, spicy, bitter, and salty.  The six tastes (shadruchulu) represent the various experiences we have in life. Having Ugadi Pachadi reminds us that we should face life with equanimity. The post Ugadi Pachadi | The Traditional Start to the Telugu New Year appeared first on ãhãram ..read more

Maavadu or Vadu Manga is a traditional pickle made with baby mangoes at the start of the summer. This tangy and spicy Baby Mango Pickle Without Oil is a crowd-pleaser and best enjoyed with cool and mellow curd rice. The post Maavadu | Vadu Manga Oorugai: Baby Mango Pickle (Without Oil) appeared first on ãhãram ..read more

Tangy and mildly sweet, Tamarind Agua Fresca or Agua de Tamarindo is a Mexican drink made with tamarind pulp, sugar, water, and occasionally, a dash of lemon juice. This refreshing Tamarind Cooler makes great use of the cooling properties of tamarind and so helps lower core body temperature. The post Tamarind Agua Fresca | Tamarind Cooler | Agua de Tamarindo appeared first on ãhãram ..read more

Mamidikaya Pappu is a traditional Andhra Raw Mango Dal. My father absolutely loves this tangy dal and could eat it for every meal, if I served it to him. All you need to enjoy Mamidikaya Pappu is hot rice and ghee. Some papad or vadiyalu on the side would only help the cause. :) The post Mamidikaya Pappu | Andhra Raw Mango Dal | Aam Dal | Kairi Dal appeared first on ãhãram ..read more

Tangy, nutty and mildly spicy with just a hint of sweetness. That is how I would describe Amlechi Uddamethi, the raw mango curry from Goa. Cooked in a coconut gravy spiced with red chillies, pepper, jaggery and tamarind, this traditional Goan dish gets the "Uddamethi" part of its name from the Udad Dal and Methi in the tempering. Serve this delicious mango dish with rice and papad; and believe you me you will enjoy a satisfying meal. The post Amlechi Uddamethi: Goan Raw Mango Curry in a Coconut Gravy appeared first on ãhãram ..read more