Seppankizhangu Roast (Roasted Colocasia)

In South Indian cooking, several root vegetables are often roasted. This includes potatoes, elephant yam (jimmikhand, chena, senaikizhangu) and colocasia (taro root, arbi, chembu). These are fiery looking dishes, but are actually quite mild in chilli quotient. I love to pair such preparations with a bland main dish such as mulakootal, mulakooshyam or even the…

Killu Pakoda (Pinched Onion Fritters)

As I have had occasion to mention before, most Indian snacks deep fried. This recipe is no exception. The air fried version presented here is as tasty as the deep fried one, but with no guilt associated, I have grown up on this tea-time snack and was missing it sorely when I gave up oil….

Ghia Kofta (Bottlegourd Dumplings)

I love yogurt based dishes, whichever region of the country they come from. However, I avoided the North Indian ones for a couple of decades as the koftas are deep fried. It is only after I turned WFPB vegan that I began experimenting with transforming deep fried food to air fried ones. With singular success,…

Methi Muthia

My first exposure to Gujarati food was in 1981 when I moved to Bombay for a job. I must confess that I did not enjoy the food at all – because there was more than a tinge of sweetness in all the dishes. And I do not have a sweet tooth. Since then, I avoided…