Gongura Pappu ~ Andhra Style Lentils with Sorrel Leaves

The love of the sour Sorrel leaves or Gongura leaves in Andhra cooking is legendary. it is used as a souring agent in vegetable, dal/lentil and meat dishes and is world famous as Gongura Pachadi which is a chutney made out of it. As is normal, the preparation and the combination of foods it must…

Ulli Garelu (Vada) ~ Onion Fritters

How was the Sankranti / Pongal weekend for you all? I hope everyone had fun and ate atleast as much as I did (so that I can feel less guilty!). It was a mega eating fest for us at the Escapades household. Crazy amounts of food was made and consumed. Even my kadai was filled…

Peanut and Tomato Chutney

I dont know how or why, but I have unwittingly eliminated fresh coconut from my pantry for the last few months. We stopped adding it to the araichavittu sambhar and the assorted poriyals. but what i miss most is to dip my idli or dosa into some nice tangy spicy chutney. there is only so much of…

Sprouted Red Lentils – Masoor ki Dal

I love lentils in most forms. I keep buying them at the grocery store, and because we are so partial towards the ubiquitous tur dal, i often end up with red lentils or whole moong dal which i need to use in a hurry. I used sprouted whole red lentils or masoor ki dal in…

Recipe for Spicy Whole Red Lentils (Masoor ki Dal)

I am trying to eat more varieties of lentils and went searching for stuff in the supermarket aisles that i generally dont buy. i found a bag of whole red lentils (masoor ki dal) and while i love the skinned version of it, common sense told me the whole skin intact one would have a…