Recipes By Annada Rathi
12 recipes found
Maharashtrian Green Chile Thecha
Thecha means a hot, sometimes super hot, green chile peppers chutney. This recipe is made by pounding cooked or uncooked green peppers, with garlic, lime, cumin.
Tadka Salad Dressing
Tadka is a recipe technique in Indian cooking, wherein you temper spices in oil. Using infused oil instead of plain oil injects flavor into a salad dressing.
Everyday Chai
This is the kind of Chai recipe made Everyday, several times, in Indian households including mine- here in the US as well as India. Yes, we love chai that much.
Sweet & Sour Tamarind Chutney
This delicious tamarind chutney recipe was developed for aloo chaat, which provide much of the dish's delicious flavor contrasts.
Quick Cilantro Chutney
Quick cilantro chutney is pure flavor, no embellishments. Just grind cilantro, ginger, chile peppers, and lime juice together into a fine paste. Slightly runny, this chutney is perfect as a topping sauce over grain or potato bowls, your morning eggs, savory oatmeal, and beans of any kind.
Bhurrka
Bhurrka is a freshly made condiment of seasoned oil, roasted garlic, red chile and peanut powder. Spicy, hot bhurrka, pithla and white rice is my comfort meal. Bhakri or sorghum bread is also enjoyed with this combo in Western India. But as you can imagine from its ingredients, bhurrka is multi-talented. Top your grain bowl or black bean soup for a hot kick. Or mix with some olive oil and serve as a dip for a hearty, course bread. Combine with cream cheese and lather over your bagel. Replace hot sauce with bhurrka on anything!
Pithla
Pithla is a stew recipe made of chickpea flour, onions, and green chile peppers, with a consistency that goes well with white rice as well as with Indian bread.
Fresh homemade chile sauce
I whip out this hot sauce every time I make any Asian, Indo-Chinese or Thai dish. It's fresh, fiery red and your flavor buds send delicious waves of contentment to the brain after every bite.
Methi Gota (Fried Chickpea Flour & Fenugreek Fritters)
The word "gota" comes from the Gujarati word "goti," meaning marbles. Gota are fried chickpea flour fritters shaped likes marbles. Add any greens like fenugreek leaves or cilantro to make the fritters soft inside.
Talelu Marchu (Fried Green Chile Pepper)
Shallow-fried green chile peppers, smothered in salt post-frying, give a hot kick to a Gujarati meal. But salt tempers the heat.
Papad (Deep-Fried Lentil Wafers)
Papad is a roasted or deep-fried crunchy lentil appetizer/wafer that is a staple of munchies in Indian restaurants. Find out How To Fry Papad in this recipe.
Chaas (Savory Spiced Buttermilk)
Chaas is a post-meal, savory, lightly spiced, cool drink that rounds up a spicy, hot Gujarati meal. Almost watery, chaas is particularly welcomed in the hot, tropical climate of western Indian state of Gujarat.