Mixed Vegetable Curry

There are occasions when I like to have a flavoured rice – any of tomato, eggplant, sesame, coconut, tamarind, lemon… I often pair this with a mixed vegetable curry. That way, I of balance the carbs in the rice with loads of vegetables. It is a wonderful combination – and I am invariably in seventh…

Kothamalli Thogayal (Thick Coriander Chutney)

The concept of thogayal is unique to South India, I suspect. A thogayal is a thick chutney. Almost any vegetable is capable of being converted into a thogayal. However, the most traditional ones are made of coconut or lentils. Thogayals often accompany bland preparations such as mulakootal (a dal made using lentils and various vegetables)….

Caesar Salad

I have heard of Caesar salad, but really did not know what it was – except that it is a salad! So, I decided to add to my knowledge. Whenever I check out a new recipe, my first task is to check the list of ingredients – whether I have the actual ingredients or suitable…

Vengaya Vatha Kuzhambu (Shallots In Tamarind Curry)

Vatha Kuzhambu refers to a group of dishes cooked in tamarind paste. The cuisine emanates from Thamizhnadu and Palakkad. There are, however, some differences. In Palakkad, sun-dried vegetables are used in this curry whereas Thamizhnadu uses fresh vegetables. However, there is no hard and fast rule about this.This dish is so integrated into the psyche…

Murungai Elai Chutney (Moringa Leaves Chutney)

I have a large moringa tree in my garden – and therefore have an inexhaustible supply of fresh leaves. I often use these greens in my smoothies. They taste wonderful. And there are several other recipes using moringa leaves. My favourite is murungai elai adai – a delicacy in Thamizhnadu and Kerala. The recipe is…

Malvani Dal

Malvani cuisine is from coastal Maharashtra and Goa, states in the west of India. The cuisine is not much known outside these regions. Which is indeed unfortunate since they taste wonderful. I was not planning to write this recipe for some time yet as I have a huge backlog. However, there have been several requests…

Office Salad

What an interesting name! I customised this recipe from the late Tarla Dalal’s website. Tarla Dalal was India’s most iconic and proliferous food writer. All her recipes were vegetarian, making it easier to customise so that they are WFPB compliant. She christened this ‘Office Salad’ as it was capable of being packed and carried to…

Kaddu Simla Mirch Sabzi (Pumpkin And Capsicum Curry)

Every evening, Hari and I sit down to discuss the menu for the following day, with my vast collection of music playing in the background. The conversation begins with the smoothie, breakfast and accompaniment (sambar, chutney, raita…) followed by the salad, wet dish and accompaniment. Hari prefers the tested and tried, especially South Indian. I…

Pulikuthi Upperi (Vegetables In A Tamarind Sauce)

Palakkad district of the Southern state of Kerala has a distinctive cuisine. These recipes are easy to prepare and are very tasty. Many of my friends from across India request me to prepare either TamBram (Tamizhnadu) or Palakkad food for them, whenever they visit me for a meal. I am always delighted to oblige as…

Poori (Indian Flat Bread)

Poori (a deep-fried Indian flat bread) has always been one of my favourite dishes. It is invariably paired with a potato curry. Often made with maida (all-purpose flour), it tastes out-of-this-world. After I turned diabetic. I had to necessarily avoid this wonderful dish. But whenever I was travelling within the country and could not easily…