THIYYA PULUSU

I reckon every household in Andhra makes a variation of this dish. The word “Pulusu” denotes a sauce made with tamarind. Thiyya pulusu is mixed vegetables in a sweet and sour sauce. In Andhra Pradesh, it is served alongside plain dhal and rice. You can use any seasonal vegetables of your choice but the classic combination always includes pumpkin, kumara (sweet potato) and drumstick. You can use choko, eggplant, okra, beans, cooking melon, etc.

Thiyya Pulusu

INGREDIENTS

600g of mixed vegetables

1-2 green chillies, slit

30g tamarind soaked in warm water for 30 minutes

½ tsp turmeric powder

Sprig of curry leaves

30g jaggery or brown sugar

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MY GAZPACHO

My Gazpacho

This is a refreshing cold soup to have on a hot day. I was rummaging my refrigerator and had bits or this and that along with stale sour dough all of which got converted to this soup.

INGREDIENTS

100g Fennel, diced (white portion only)

75g Hungarian green pepper, seeds discarded and diced

600g tomatoes, diced

2 slices of sour dough bread, roughly torn

1 clove garlic, peeled

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BAGARE BAIGAN

Hyderabad is an epitome of India’s unity in diversity culture. Very few cities in India have the privilege of having a distinctive cuisine. The Nizams governed this city for over two hundred years until 1948 and one of their princely legacies was establishing a Hyderabadi cuisine. This is a famous Hyderabadi vegetarian dish, the combination of spices representative of both Northern and Southern regions of India.   

Bagare Baigan

INGREDIENTS

600g small round eggplants (brinjals)

75ml vegetable oil like sunflower oil

1 x 5cm piece of ginger

5-6 plump garlic cloves

¼ tsp turmeric powder

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ROAST BUTTERNUT AND SHALLOT SALAD

I know that round here we refer to butternut as butternut pumpkin but in other parts it is called butternut squash. Squash or pumpkin it is really yummy roasted and makes a strong case for a salad being a meal.

Roast butternut and shallot salad

INGREDIENTS

1 kilogram butternut pumpkin, seeds removed, cut into wedges

250 grams of small shallots (I used baby ones)

1 cup of buckwheat groats

2 tablespoons extra virgin olive oil

2 teaspoons harissa

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AVOCADO, BUTTER BEAN & CELERY SALAD (ABC SALAD)

Barbecues and salads go hand in hand. Being a vegetarian, I am always experimenting with flavour combinations for protein packed salads that are a bit more than tossing leaves from a bag. This is an interesting and easy salad which works well for school /work lunches.

Avocado, butter bean and celery salad

INGREDIENTS

2 x 400g tins butter beans, drained and rinsed well

2-3 large sticks celery, peeled and sliced at an angle

1 large avocado, cut into fairly large chunks

1 small red onion, sliced thinly

2-3 sprigs Italian parsley, coarsely chopped

Dressing

¼ cup extra virgin olive oil

30ml lemon juice

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