This is an easy curry. It's rich, creamy, mildly spiced and extremely flavourful. Serve with naan and rice.
This is a very easy recipe to make and tastes good especially if you like tomatoes! I picked it up from an Aunt and enjoy it by itself or with rice.
A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
This is one of my favourite childhood foods to eat. It tastes good with rice or roti!
This is the classic dish of Karnataka and is probably made in every home. I have eaten Bisibele bhath in many homes in Bangalore, and no two versions taste the same. This version is what I have liked the most. Do not be intimidated by the long ingredient list. The fresh ground bisibele bhath powder makes all the difference.
This is the way my grandmother used to make poori sabji. She never ate onions, so this would satisfy even the most strict Brahmins.
I learnt this dish from a friend of mine who loves potatoes. She learnt this recipe from her Gujarati mother-in-law. This spicy curry goes very well with fresh phulkas or rotis. It also tastes great with plain cooked rice.
Rajmah (kidney beans cooked the Punjabi way) is comfort food at its best. I love Rajmah with simple jeera (cumin) rice and roti. When I was in college, I ate Rajmah at least once a week. Nutritious and comforting. What’s not to like?
Bright yellow, with or without vegetables, Kadhi is great with roti or plain rice and ghee.
Another classic Andhra preparation. This dish goes perfectly with ‘Aaku pappu’ (dal with greens). I even like it as an accompaniment to khichdi. This tastes best with home-made buttermilk, but you can use commercial buttermilk too.