Tangy Tales

Thali 329 of
After a long hiatus, I am back with my holistic meals and Hope to share my thalis with all of you, completing my 365 thali challenge by the mid of 2024!

Starting today, I will be posting one Andhra recipe with all of you and hope to introduce you to the plethora of Andhra cuisine, one dish at a time.

In the thali today, I had: Millet khichdi with tomato dal, beans and coconut curry, sliced cucumber and the seasonal raw mango pickle - menthi mukkalu.

Menthi Mukkalu. This is one of the first pickles which is made at the onset of the mango season. Every summer, in the months of March and April, we buy the tender raw mangoes and Amma would make this tangy and tasty pickle which remained fresh for only a few days. And then she would make another batch within a few weeks on our insistence.

I am sharing the recipe for this amazing pickle, here.

Menthi Mukkalu
Ingredients:
2 cups of raw mango pieces (finely cut, after removing the peel)
1 and 1/2 teaspoon methi seeds powder (the methi or fenugreek seeds need to be dry roasted and powdered, add this powder)
2 teaspoons red chili powder
2 teaspoons salt
1 teaspoon jaggery
1 and 1/2 cup of vegetable oil ( peanut or sesame seeds oil is preferable)
1/ 2 teaspoon of hing or asafetida.

I have used kalatrakaya variety of mangoes as these are not sour but have a beautiful balance of sourness and sweetness!!

Procedure:
1) Add all the dry ingredients in a large bowl or vessel.
2) Add the finely cut mango pieces to the above bowl and mix well.
3) Heat a small Kadai or wok. Add oil of it. Once heated, add asafetida and stir for few seconds. Put off the heat.
4) Once the oil is cooled, add it to the bowl with the pickle in it. Mix well.
5) Savor a spoonful or two, mixed with warm rice.
6) One can use this pickle as an accompaniment for rotis, bread or dosas and idlis too!! If you want to savor it for more days, please store it in the refrigerator after 2 days of preparing this pickle.

Savoring this book!!
Thank you .co ! Received this amazing book and am savoring one page at a time!! Loving it. Wish I could have been a part of it. Thank you, Shruti!! Hope we will be able to savor many more books....

Thali 328 of
The Ganesh Chaturthi festivities have started. We in Goa will be celebrating Chavath tommorrow. Had stepped out to buy the local vegetables and fruits which are specific to tie the matoli, which is the decoration of the roof above the Ganesh idol.

Have you celebrated or will celebrate one of the most famous festival, tomorrow?

Today's thali had:
- Steamed rice with lime pickle
- Bitter gourd fry
- Cauliflower stir fry
- Cononut chutney
- Sakkari pongal and
- Boondi laddoo

Thali 327 of
After 20 years, I tried to recreate the masala vadas which I had tasted at a food cart in Sanathnager in Hyderabad. The lady who used to make it had magic in her hands as she used to make delicious treats!!

In my lunch platter, we had:
- Cuxumber dal and steamed rice
- Stuffed ivy gourd curry
- Coriander chutney
- Masala vadas (these turned out tasty too!!)
- Cucumber halwa and bananas....

#

Thali 326 of
Jai Varalakshmi Devi!

Yesterday, I performed Varalakshmi puja and felt blessed and happy! This is one of the rituals which I follow every year.

For prasad and lunch, I had made:
- Cabbage curry
- Cucumber dal and steamed rice
- Potato fry
- Dalia pulihora
- Pakoras
- Cucumber halwa and
- Kheer (Sweet dish

#

Happy Diwali Wishes!! It's the time of the year to usher in positivity and happiness!!
Amma used to always make a variety of sweets and snacks for Diwali. One of our favorite sweet was ' the unpretentious rawa laddoos'. I tried to recreate her magic....

May this Diwali bless you with happiness, always!!

delishhh

Recipe of Gongura pacchadi (sorrel leaves chutney)

Recipe:

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4 persons



Ingredients

4-5 cups of sorrel leaves (gongura leaves) or 1 bunch

4-5 green chilies

1 teaspoon fried red chili powder (or market bought chilli powder)

¼ teaspoon turmeric

2 teaspoon oil

¼ teaspoon salt (to be adjusted as per taste)



For seasoning

1 teaspoon mustard seeds

¼ teaspoon asafoetida (hing)

1 teaspoon of oil



Method:



1) Separate the sorrel leaves from the stem and wash the leaves well with water. Now dry these leaves by spreading these on a cotton cloth and gently wipe out the residual water. Some amount of moisture may remain, which is fine.

2) Heat a medium sized pan and add a teaspoon of oil in it. Add the mustard seeds and let these splutter. Add asafoetida. Sauté quickly and transfer this seasoning to a small bowl.

3) In the same pan, heat oil. Add chopped green chilies and the sorrel leaves. Fry slowly until the leaves wilt and turn mushy. Cool this mixture.

4) Blend the above mix of sorrel leaves and chopped green chillies in a blender for just a few seconds (4-5 seconds). Transfer this to a serving bowl and add the seasoning to it.

5) Mix and savor this piquant chutney with hot rice and a dab of oil. Also, at the end of your meal, you can relish this chutney along with rice mixed with curd, too. When spread on rotis, it makes a delightful duet!

Tip: This chutney remains fresh for up to two days at room temperature. One can store it in the refrigerator for up to a week.

Thali 225 of
One Plate meal, please!

When I visited Tirupati, many years back, we stepped into a small restaurant for lunch. Once, seated, the waiter asked us whether we wanted plate meals or full meals. I was confused, and did not know what to say. Hearing this, my mother and husband (both of them lived in Andhra for many years) explained that plate meals are limited meals, wherein one will not be served extra rice, if required. And if one opts for full meals, refill of the various dishes will be provided, if needed.

Aha, this was indeed interesting. And also, a good way to avoid food wastage. I invariably opted for ‘plate meal’. This concept is followed in many restaurants across South India. My husband, in his college days, lived in Bangalore, away from his hometown, Kakinada. And always opted for plate meals. He mentioned to me that the quantity of rice in the plate meal was more than sufficient for him!

In my plate meal today, I had:
Sambhar and steamed rice
Bottlegourd curry spiced with green chillies and ginger and
Tomato chutney

.food.studio .table

.b.photography

Thali 221 of
Happy Varalakshmi Vratam!
I performed Varalakshmi pooja today and so did my sisters and sister-in-laws, many married women across India and various parts of the world. Performing this pooja in the Shravan period, specifically on this day is considered auspicious...Am feeling blessed!

I am amazed at the creativity of all the wonderful women who decorate their Devi, beautifully! And love to see thier Devi's and decoration. Presenting here, the Devi pooja performed by me, my elder sister, my second sister in law and my elder sister in law.

Also, on this day, twenty years back, I met my dear husband!! And am glad about it!

Todays prasad to Varalakshmi Devi (and later our festive meal) was:
- Atkula pulihora (Flattened rice with tamarind)
- Steamed rice and tomato dal
- Bobattlu and Boorelu (sweets made with sweetened chana dal paste)
- Plaintain curry and
- Bananas

Thali 216 of
Happy 75th Independance Day!!
Freedome is every person's birthright!!

Celebrating this occasion with tricolor chutneys: Carrot chutney, coconut chutney, coriander chutney with steamed rice and colored fryums

Have a restful Sunday!



.delishhh



.recipes

Thali 191 of
Today, I would like to highlight one specific chutney which I had made for lunch, Pesar pappu pacchadi. Known as split green gram dal chutney. My father savors this chutney along with steamed rice and a bite of raw onion!
And the taste of this combination is truly yum!

Todays meal was:
- Plain cooked tur dal
- Mixed vegetable stew
- Steamed rice
- Sit green gram chutney with raw onion slices
- French beans and coconut curry and
- Some fryums to add crunchiness...











serene

.com_

Thali 171 of

Todays meal was:
- Mango dal and steamed rice
- Tomato chutney
- Fried pela vadiyam
- Cluster beans and coconut curry and
- Chitti boori (fried savories)

Have a wonderful Thursday!!






.food.studio .table




.nikoo

serene

.com_

Thali 171 of
The table is laid!!

Hog plums are in season now. These are known as Ambade in Konkani language and a sweet curry known as Ambadeche Ros is made by Goans. We had this for lunch, besides:
- Mango dal
- Tomato chutney
- Fried sour chillies and
- Chitti Boori, which is a type of fried fritter

An overload of sourness in my plate!





.food.studio .table




.nikoo

Thali of 167 of
Stir fry curries are easy to make and tasty too! I usually make these for my daughter who prefers these curries compared to the other variety which are the mushy variety.
Also, it is interesting that the stir fried curries are preferred for dinner too!

Which stir fry curry do you prefer?

Todays meal (just had a satiating meal) is:
- Split green gram and Bottlegourd curry
- Fried chillies
- Rasam
- Potato, tomato and capsicum curry
- Tomato and curd chutney
- Stir fry cauliflower fry (my daughters favorite!)





serene

.com_



.food.studio .table




.nikoo

Thali 166 of
Can we capture some moments and hold them for some time? Unfortunately, not in the literal sense. But thanks to photography, some moments can be captured in frame via photos!!

In the frame, is our meal today:
- Sesame seeds spice mix and steamed rice
- Dal with split green gram
- Ladyfinger stir fry
- Tender tamarind chutney and
- Tomato chutney

serene


.com_




.food.studio .table




.nikoo

Thali 143 of
One of the ways to motivate myself is to try out new dishes every week. It has a mysterious aura - like venturing into an unknown land...stealthily....
Today I made such a dish - drumstick curry.
Sometimes such trials are a hit, and other times not.
This time it was average. But am glad that I tried it.

In the frame, todays meal was:
- Steamed rice and plain dal savored with mixed vegetable stew with some crunchies on the side!
- Drumstick curry
- Roasted brinjal chutney and
- Rasam


com_


.filled

Thali 94

Without black, no color has any depth. But if you mix black with everything, suddenly there's shadow - no, not shadow, but fullness!

I read about this quote today and was really impressed with it. Indeed all colors of this universe have thier own importance and add joy to our lives!

Todays meal comprised of:
- Roti with chanya ros (green peas and coconut curry)
- Steamed rice and mango dal
- Carrot and coconut curry
- Coconut chutney and
- The trio podis - Kandi podi, karvepaku podi and nuvvulu gunda

Which podi do you like?

Thali 93
Om Namah Shivay!

Wish you all A VERY AUSPICIOUS SHIVRATRI!

Since many years I have been worshipping Lord Shiva and believe that he comes to our rescue whenever we need him!!

My strong belief in his powers, has been strengthened day by day...
The Lord who fulfils all your wishes!
Jai Bholenath!

Today, I made, for prasad:
- Kheer and
- Sh*tal prasad, wherein the ingredients are not cooked

For the main meal:
- Steamed rice and tomato dal
- Ridgegourd curry and
- Amla chutney

What prasad did to make today? Or which Prasad is your favorite?

Thali 92
My love for ecofriendly bags and practising sustainability measures continues to gain momentum day by day...
Some of the measures I am taking to adopt a zero waste lifestyle:
- Composting everyday wet waste
- Adding the brown paper waste to compost (all the brown packaging received via online orders)
- Cooking adequate food and reducing food waste
- Leftovers are fed to stay dogs and birds
- Using adequate water only
- Using ecofriendly cleaners
- Reducing the use of plastic in everyday life
- Reusing my clothes by making table runners, cushions and cloth bags
- Less is more, trying to reduce buying of clothes and things except groceries:)
- Growing more plants and
- Recycling and reusing things instead of becoming garbage, e.g using plastic containers as planters... and trying to include more ways to become eco conscious!

What steps are you taking towards contributing towards a greener planet!

Todays thali comprised of:
- Steamed rice with green amaranth stew
- Tomato chutney
- Stuffed pointed gourd curry and
- Pointed gourd stir fry

Thali 91
Happy Womens day to all the wonderful women!
I am grateful to many strong and inspiring women in my life, who have helped me to grow, physically, emotionally and spiritually and continue to do so....
Some of them include my mother, my mother in law, my two sisters, my sister in laws, my co sister, Semina, Beverly, Irene, Shirley, Moffy, Jyotsna and many more....

Let us continue to believe in ourselves and support each othe in all phases of life!

Thali 90
My kitchen 'accomplices'!
What could have I done without my lil helpers in the kitchen. In Telugu, there are specific names of these ladles and spoons. Like starting with left to right, the names are: Chatram, pedda chamcha, gariti (large and small), chinna chamcha and Hastam (shaped like a palm, which is specifically used to serve rice only)

Which kitchen aids do you prefer to serve your meal?

My mother was in good spirit and cooked the entire meal of:
- Steamed rice and dal
- Ridgegourd curry
- Mixed vegetables stew
- Rasam
- Ridgegourd chutney and
- Coriander chutney

Thali 89
Which is the best gift which you have received or rather gifts which you are ever thankful for?
I can recollect many and one of it is the freshly ground amla chutney which my sister in law, Paddu Akka, sent for me a few month back.
The beauty of this ground relish is that whenever you crave for it, one can add seasoning and savour it.

In my thali today:
- Steamed rice and sambhar
- Bottle gourd curry flavoured with mustard paste and
- Amla chutney: I took a cupful of it from the stock stored in the refrigerator. After heating a small pan, I added 2 tablespoons of oil. To it I added 2 teaspoon of mustard seeds and a pinch of asafetida. After it cooled for some time, I added a teaspoon of methi powder (fenugreek seeds powder) Mixed it with the bland portion of amla chutney. Voila, a tasty and healthy packed with Vitamin C, chutney was ready to be savored!

Thali 88
Did you know that Jute is the second most important fiber after cotton?
I love jute products, whether it is jute bags or jute threads or jute placemats....
Moreover I think it looks very earthy and cool!
Say yes to jute: Jute bags are ecofriendly and sustainable - let's make it popular...

Todays thali comprises of:
- Steamed rice with moong dal and bottlegour curry which is paired with stuffed chilli
- Roti with potato and capsicum curry
- Coriander chutney
- Amla chutney and crunchy fryums

Thali 87
All of us are visual creatures!!
And all of us have varied ways of expressing our creativity....
My daughter doodles very well, here is an example of her creativity expressing her favorite foods
My elder sister embroiders beautifully...
I love to crotchet and my sister draws and writes beautifully...
My sister in laws cook amazingly tasty food...
And Amma makes beautiful garlands (she tried hard to teach us, but I did not learn it yet)
And my mother in law makes ' out of the world's barfi!

What is your creative passion?

Today's meal was wholesome and had the following dishes:
🍃 Palak dal and steamed rice
🍃 Red pumpkin curry
🍃 Cluster beans curry and chutney
🍃 Mixed vegetable stew and
🍃 Lemon pickle

Are you gearing up for the weekend?

Thali 86
Many of my friends and relatives are aware of my passion for food photography. Thus some of them have gifted me beautiful plates which I treasure. Here in the frame are some of these beautiful plates.

'In this plate, I see the entire universe supporting my existence.....

In the frame today, my thali consists of
🌱 Plain cooked tur dal, steamed rice and mixed vegetables stew
🌱 Thepla with lemon pickle and
🌱 Cauliflower stir fry curry

Which gifts do you cherish?