Aloo Tuk (Crispy Potatoes)

I came across this recipe when I was searching for deep fried snacks that I could convert to WFPB. This is an interesting Sindhi snack that uses baby potatoes. One can use regular potatoes too. I recently had lunch with a Sindhi friend and she served taro root tuk (arbi, chembu tuk). Delicious. I am…

Nellikkai Chutney (Indian Gooseberry, Amla Chutney)

Indian gooseberries are available during the winter and raw mangoes are available during the summer. I buy them when in season. Then brine them (boil water and a reasonable amount of salt, slightly more than required for the amount of water being used). Let the water cool. In the case of gooseberries, I normally roast…

Karamani Katharikai (Eggplant and Cowpeas, Baingan Lobia Curry)

This is one of my favourite eggplant dishes. Though a typical Palakkad dish, not very many people know about it. Several people have told me that they have never heard of this dish or tried this. Goes to prove that there are variations in recipes from household to household. This dish is not spicy at…

Parwal Masala (Pointed Gourd Curry)

I do not know the name of pointed gourd in Tamil or Malayalam. I understand it is simply called parwal. This vegetable is plentifully available in the region where I stay. Parwal (pronounced padwal) is a summer vegetable. It is a local vegetable and very inexpensive in season. I hated this vegetable, but used to…

Arai Keerai Kootu (Amaranth, Chowlai Curry)

Amaranth is one of the tastiest greens. I like both forms, the green and the red. I use this regularly in my cooking. Since it is widely used all over India, I find organic amaranth easily available. This green was a little bit of luxury when I was growing up in Singapore in the 60’s….

Pavakai Pachadi (Bittergourd Salad, Karela Raita)

Bittergourd may not be everyone’s favourite vegetable. It, however, comes packed with numerous health benefits. It is its sharp, bitter taste that most people dislike. Several recipes try various techniques to lighten or remove the bitter taste. But many of the recipes that I prepare does not taste bitter at all – with no extra…

Idichakka Thoran (Kathal, Jackfruit With Coconut)

As I have mentioned before, there are several types of jackfruit. Most commonly, idi chakka (tender jackfruit) and kada chakka.(breadfruit). One of the most iconic dishes of Kerala is the dish prepared from tender jackfruit. It tastes divine. I make this quite often in season, since tender jackfruit is available all over the country. It…

Chena Mezhukuperatti (Jimmikhand, Elephant Yam Roast)

I tend to use elaphant yam, at least once a week, in my cooking. Either on its own or in combination with other vegetables. Especially raw bananas. There a number of recipes using this root vegetable, all of them incredibly tasty. But many people hesitate to buy it as, in its raw form, it can…

Karuvepillai Chutney (Kadi Patta, Curry Leaf Chutney)

Curry leaves are often used in Indian cooking, especially South Indian cuisine. There is almost no dish where this herb is not used. This humble herb is grown in the back gardens of many Indian homes, especially in South India. It comes packed with numerous health benefits. So much so that it has been considered…

Dhania Chutney (Coriander, Kothamalli Chutney)

Many Indian snacks need a green chutney as an accompaniment, especially in West and North India. The preferred accompaniment is South India is coconut chutney. However, this coriander chutney is popular all over the country. Given that coriander is abundantly available in India, it is made quite often. A wonderful tasting chutney, it is also…