Coconut Yogurt Chutney

There are innumerable varieties of coconut chutneys. The simplest being just ground coconut with a little tempering. I love coconut chutneys is any form. They are really versatile and pair well with most South Indian breakfast and snacks. I cannot imagine a Mysore Bonda without a coconut chutney. Similarly, a Medhu Vada. So, the coconut…

Bhendi (Okra) Fry

Odisha is a small state in the eastern part of India. It has rich cultural, religious and historical heritage. However, the cuisine is not much known outside the state. I have tried some recipes from this state and really love the dishes.On another note, most of the East Indian states use a spice mixture call…

Kala Chana Chaat (Black Chickpea Salad)

Chaats are basically street food. They normally contain a main ingredient with an assortment of vegetables and condiments – often spicy. There are numerous varieties of chaats available in India. No prizes for guessing that the main ingredient in this one is black chickpeas. It is very popular in many parts of the country. The…

Thai Vegetable Salad

I have begun to like my salads a lot these days. According to my vegan doctor, a salad should form half your plate for lunch and dinner. Rice or rotis should be a quarter and the remaining should can be cooked vegetables. If salads are playing such a big role in my meals, then they…

Tomato Pappu (Tomato Lentils)

Dals (lentil dishes to go with rice or Indian breads) are normally associated with North India, especially Punjab. But other parts of the country too have several dal varieties, though much lesser known. Each state have their own versions – and all of them taste different. And equally tasty. In my childhood years in Singapore,…

Nellikkai Arachu Kalakki (Indian Gooseberry Curry)

My post today is a very traditional dish from Palakkad district of Kerala, a Southern Indian state. This dish is so simple that many of you would wonder why I even bothered to post it. For me, this dish transports me to seventh heaven. It’s simplicity is deceptive. An ideal summer dish, packed with all…

Mediterranean Salad (Adapted)

I used to dislike salads, in my earlier days. Of late, however, I have really fallen in love with them. But more than the salads themselves, I enjoy the process of creating a salad recipe. There are potentially so many permutations and combinations in using various ingredients. I also try to customise salads that are…

Capsicum Masala (Bell Pepper Curry)

We recently made a vegetable biryani (recipe already in this blog). The usual dish served with biryani is a kurma. But I was not in a mood for spices such as cinnamon and bay leaves. I therefore googled for a gravy dish – spicy, yes. But not overpowering spices. Came across a video on YouTube….

Pumpkin Sabzi

My basket from my organic farmer is a real boon. But, there is a real challenge in concocting different dishes using the same vegetables. Take, for example, the striped green pumpkin. I get this every single week of the year. Seems my farmer has planted loads of it. I get tired of making the same…

Chettinad Vegetable Biryani

South India has a vast variety of flavoured rice – lemon, tamarind, coconut, peanut, sesame, mango, eggplant… A ‘flavoured’ rice in the rest of the country is largely biryani or pulau. All these wonderful preparations need the cooked rice to be separate and grainy. This is normally achieved by roasting the rice in a little…