Masala Kalmi Saag (Masala Water Spinach)

Water spinach (kalmi saag in Hindi, vallal keerai in Tamil) belongs to the morning glory family. It grows abundantly in tropical and semi-tropical regions. I used to have a lot of this when I grew up in Singapore. It is called kangkong in Singapore and Malaysia. I was delighted to find this green in the…

Kathal Masala (Tender Jackfruit Curry)

There are several varieties of jackfruit in India. I know only two – idi chakka (tender jackfruit, kathal) and kada chakka (breadfruit). And there are several different patterns of consumption. For example, North Indians only have the tender jackfruit. In Kerala and Tamizhnadu (perhaps in some other states too), breadfurit, tender jackfruit and the ripe…

Kovakkai Poriyal (Ivy Gourd “Fry”)

Ivy Gourd (Tindora, Kundru, Kovakkai) has many other quaint names. Baby Watermelon, Little Gourd, Gentleman’s Toes or even Gherkin. It is an exotic vine. You can, with some surety, buy it in the open market as it is a hardy vine and chemicals and pesticides are not normally used in its cultivation. This hardy vine…

Morappam

Morappam is a very popular evening snack in Kerala. A close cousin of morappam is kuzhi paniyaram from Tamizhnadu. Both are very similar. In my young days, this was made quite often in my home. However, it does require a special vessel (appa karol) to prepare this. Traditionally, this is a deep fried snack. In…

Maddur Vada (Rice And Whole Wheat Medallions)

This is a Kannada recipe. I understand that this vada derives it’s name from the town of Maddur, the place of its origin. Whatever the case may be, this is a delicious vada. Traditionally, it is deep-fried, but it does not have to be done so. With an air-fryer or oven, it is possible to…

Urulaikizhangu Varuval (Potato ‘Fry’)

I can eat potatoes in any form. I find the vegetable incredibly tasty. And it is so versatile that there are hundreds of recipes using this humble tuber. Unfortunately, I was denied the pleasures of potato when I turned diabetic several years ago. So, it was sparingly made – perhaps once every two months. And…

Medu Vada (Split Black Lentil Medallions)

Medu vada is my all time favourite snack. Not only mine, also most South Indians. All we need is an excuse to make this snack. It is so tasty that it has been adopted all over the country. It is a deep-fried snack, but can also be made with no oil at all. The oil-free…

Sprout Salad

Sprouts (moth, mulai) is often used to make a salad in India. Theses sprouts are easily available in the market in Delhi/NCR. I used to buy them regularly. In recent times, however, I make my own sprouts at home. For two reasons – because I am not sure of the quality of the store bought…