Whether it's a tadka in a pan, pressure cooking a dal, frying pooriyan, or making chapatis on the tawa, find any dish that's cooked on top of a stove here.
This is a classic Andhra dish consisting of roasted eggplant (brinjal) in a sweet and sour stew. The sweetness is from jaggery and the sourness is from tamarind. This pulusu is an excellent accompaniment to patholi, or mudda pappu (plain hard-cooked dal). I also like it just by itself with plain rice and ghee.
This is my closest approximation to one of my favourite dishes when I eat out. I hope you will like it.
Kulambu is a tamililan spicy stew-like preparation. The main flavours are from tamarind and jaggery or sugar. This is a delicious kulambu using boiled eggs. You can easily use fish or crab instead of the eggs.
Annam parvanam is probably the most common Naivedyam item in South India. I like to add some more flavor and richness to this traditional parvanam by adding some fresh coconut to it. You can use sugar instead of jaggery, but I like using a bit of both. Feel free to experiment with this dessert. I like to serve this cold.
This chutney works very well with dosas and is a nice change from the usual idli chutney.
This is a great idli recipe to have on hand for last-minute guests. Serve these idlis hot with ghee on top and chutney or Milagai powder on the side.
This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every 1/2 hour or so.
I grew up in an Andhra household and pulihora runs in our blood. Andhra pulihora tastes different from Tamilian or Kannada puliyogare. Give this a try. You will make it again and again. Pulihora is made for almost all Andhra festivals, weddings, and poojas. When we were kids, Pulihora and Daddojanam (curd rice) always travelled with us on train journeys.
This is a classic Punjabi sabji. I have eaten aloo gobhi in many homes and restaurants, and like most homey dishes, I have never eaten two versions that taste the same. This is my recipe for making aloo gobhi.
Bright green spinach and golden apricots add rich colour and flavour to this easy grain, nuts and vegetable dish. Serve it instead of rice, with dishes that have plenty of sauce.
Colourful, flavourful, easy to make noodle soup with sea food and sweet peas, typical of South East Asian countries.
Really easy to make and can be still be made successfully without self raising flour as I once tried it with plain flour unknowingly. They turned out fine but not as light and fluffy. May need to double recipe for hungry people.
This aromatic seafood and rice dish, combining the classic Thai flavourings of coconut, lime and ginger, makes a very tempting lunch. Thai jasmine rice is a naturally fragrant rice with a delicate flavour. If you do not have any at home, basmati rice makes a good substitute.
Many versions of this creamy brinjal dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetables, the dip makes a delicious snack or starter for 8, or a well-balanced lunch dish for 4.
This is a delicious recipe that I grew up on - a traditional Greek way to prepare lamb. Lamb and onion are browned in olive oil, then cooked with fresh green beans in a tomato sauce, lightly seasoned with salt and pepper. I've added my own touch with some fresh mint.
A delicious seafood risotto with a gorgeously creamy texture and taste!
This Catalan way of cooking pasta in a thick, fresh tomato sauce makes a rich side dish with meat or fish dishes.
Serve these spinach parathas with your favourite curry.
This finger licking, authentic, fragrant, flavourful curry is made with tender pieces of lamb. You may use mutton also if its more easily available.
Perfectly spicy deviled eggs.