Bengal Gram Peanut Curry is a quick, delicious, and excellent substitute for Coconut Chutney. Serve it with the classic South Indian breakfast of idli, dosa or medu vada to pair together for a hearty healthy meal that is naturally vegan too.
Avial is a thick, vegetable-based dish with origins in the Kerala region. It’s traditionally served at lunchtime as an essential side to rice and curry chicken or fish dishes. Avial can be found on some menus outside of India but not always made from scratch as it would be back home – you’ll need to …
A fruit cocktail is a delightful mix of sweet diced or sliced fruit and syrup. It’s often canned for easy portability, but it can also be made fresh. The use of the word “cocktail” in the name does not mean that it contains alcohol–the term comes from its secondary definition: an appetizer composed by combining …
Keema is a centuries-old dish that originated in the Moghul Empire, and it’s still popular today. This delicious meat curry with peas or potatoes can be made from almost any type of meat (chicken keema? Beef keema?) And while there are many different ways to cook this tantalizing dish–by stewing it until tender or by …
Kadhi is a Rajasthani dish consisting of vegetables. It has an onion-based curry sauce that can also be served over rice or bread as well. The gravy, made from gram flour, often includes pakoras to complete the meal with more protein. In Northern India, pakoras are added to the gram flour gravy and sour yogurt …
Tomato chutney is a type of spicy condiment originating from the Indian subcontinent. The tomato, typically diced or mashed before cooking with a variety of other spices and ingredients such as ginger, chili peppers, sugar salt dates onions garlic peanuts and dal can then be canned for later use. One can always use different things …
Dosas are thin pancakes or crepes, originating from south India. These pancakes originated in South Indian and are made of fermented batter that has been soaked overnight before being mixed with water to get the desired consistency.
Indian Broad Beans, also known as Avarakkai in Tamil / Chikkudukaya in Telugu, is very rich in iron and dietary fibre. In our home we enjoy this bean when it’s served with poriyal (a kind of stir fry), varuval or sambar; I typically take my dish to share with friends who have their own specialities! …
Spiced rice is a staple in the regions of Kerala, Tulunad, and Karnataka. The dish originated from the Malabar region which is now known as Kerala while spices were added to give it a distinct flavor with ghee being its primary ingredient. Other variations can be seen not only in India but also in other …
Sorakaya pulusu is an Andhra-style tamarind stew prepared with bottle gourd, onions, tamarind, spices & herbs. This is also called anapakaya pulusu and is sometimes made in many Telugu-speaking homes. Sorakaya means “bottle gourd” while pulpoo refers to a traditional curry-like dish that comes from the Telugu language spoken throughout India’s southern state of Andhra …
