Taste the Tradition
In This article Explained detailed guide on making two types of traditional Sandige (Papad): Rice Sandige and Rava (Semolina) Sandige. Both recipes are designed to be crispy, white, and suitable for year-long storage. 1. Rice Sandige (Akki Sandige) This method uses a combination of ration rice (boiled/raw) and sago (sabudana) to achieve a bright white … Read more
In This article Explained the traditional preparation of Appi Payasa, a popular sweet dish often served at Udupi weddings and functions. The recipe is follows an authentic temple-style preparation. Key Ingredients The “Appi” (Puri/Fried Dough): Small, crisp pieces made from wheat flour or maida, rolled thin like small puris and deep-fried. Milk: 1 liter (full … Read more
In This article Explained how to make a soft, spongy, and aromatic orange jelly sweet using fresh orange juice. It is a kid-friendly dessert that is both visually appealing and delicious. Ingredients For the Sugar Syrup: Sugar: 1.5 cups (350g) Water: 0.5 cup Lemon Juice: 1 tbsp (to prevent crystallization) For the Jelly Mixture: Orange … Read more
In This article teaches a “secret tip” to ensure potato chips turn out bright white and crispy. By using Alum (Patika/Spatika) during the soaking process and sun-drying the sliced potatoes after a brief parboiling, you can create a long-lasting snack that is healthier than store-bought versions. Ingredients & Tools Potatoes: 5 kg (Large size preferred … Read more
A traditional South Indian sweet flatbread made with peanuts and jaggery. In This article Explained an easy, healthy method to prepare Shenga Holige using whole wheat flour instead of maida. The host emphasizes techniques for making the perfect “Hoornu” (peanut stuffing) and rolling the holige so that the filling spreads evenly to the edges without … Read more
In This article provides a step-by-step guide to making traditional Indian Poha, a quick, healthy, and delicious breakfast dish. Ingredients Poha (Beaten Rice): 2 cups (Medium thickness) Peanuts: 1/2 cup Oil: 1 tsp for peanuts + 1-2 tbsp for tempering Mustard Seeds: 1/2 tsp Green Chili: 1-2, finely chopped Turmeric Powder: 1/4 tsp Curry Leaves: … Read more
In This article Explained simplified yet authentic way to prepare Hyderabadi Guntur Dum Biryani using a pressure cooker. The recipe is presented focuses on a “one-pot” style dum method where the chicken and rice are layered and cooked to perfection without the meat becoming rubbery. Key Highlights Specialty: Uses a blend of Byadagi and Guntur … Read more
In This article Explained simple and healthy recipe for soft, melt-in-the-mouth ladoos made with flattened rice (poha) and peanuts. It’s a nutritious snack suitable for both kids and adults. Ingredients Thick Poha (Flattened Rice): 1 cup Peanuts (Groundnuts): 1 cup Jaggery (Gud): 1.5 cups Water: 0.5 cup Ghee (Clarified Butter): 3 tablespoons Dry Fruits: Cashews … Read more
In This article Explained simple and reliable method to make melt-in-the-mouth Gulab Jamuns using milk powder instead of ready-made mixes or traditional khoya. Ingredients Milk: 1 cup (boiled and cooled) Milk Powder: 1 cup (same measurement as milk) Ghee: 2 spoons Rava (Semolina): 1 tablespoon (medium or Chiroti rava) Wheat Flour: 1 tablespoon (used for … Read more
This recipe is a quick and delicious sweet dish perfect for festival offerings (Naivedya) or as a fasting food. It can be prepared in just about 10 minutes if the sago is pre-soaked. Preparation Details Prep time: 10 minutes (after soaking) Serving: Ideal for fasting (Upavasa) or celebrations Ingredients Sabbakki (Sago/Tapioca Pearls): 1/4 cup Milk: … Read more