Ada/Adai
Ada is a type of dosa usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.
Andhra Pulihora
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.
Pesarattu
This is a Andhra specialty. Pesarattu is a dosa made with Pesara Pappu (Moong dal). You use the moong dal with skin on and this is what gives this dosa the classic green colour. Of course this dosa is high in protein and fibre. Serve it with upma rolled inside and it becomes an ‘MLA pesarattu’.
Thai Coconut Rice with Prawns (Jhinga Wale Nariyal Chawal)
Recipe by:
Norma MacMillan
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.
Mutton (gosht) biryani
Biryani is a bit of a project and is time consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.
Tomato Bhath
Recipe by:
Susmita
There are probably many recipes for tomato rice. This is a south Indian recipe for tomato rice (bhath) that I really like. Serve with papadams and yoghurt.
Vagharela bhath
I am always on the lookout for quick and easy lunch recipes. I really like the ones that use leftover rice as that is something we always have at our house. I learnt this recipe from a Gujarati friend. You can omit the onions if you want.
MIXED VEGETABLE PULAO
Recipe by:
Susmita
This is a great one-dish meal and is great for a quick weekday dinner. I serve this pulao with some simple onion and tomato raita.
NIMAKAYYA (LEMON) PULIHORA
Recipe by:
Susmita
Lemon rice is a quick and tasty dish that you can make very quickly if you have cooked rice in the house. My mother used to make this for us when we came back from school or on Sundays for a quick lunch. It is delicious and very refreshing. Serve with some plain curd.
Khara Pongal
Recipe by:
Susmita
Pongal is a classic pooja dish in South India, a type of South Indian khichdi. When I was a child, I always waited for temple prasadam and when it was Pongal, I was delighted.
Sabut Moong Khichdi
Recipe by:
Susmita
This is a perfect one-dish meal, cooked in a pressure cooker. I especially like it on a cold day when I feel like something to warm me up. Or when I have a sore throat and need something soothing.
KHEEMA PULAO
Recipe by:
Susmita
This is a sort of lazy man’s biryani. Basically you cook the kheema masala first and then layer and cook the rice on top. It is very easy and it always a hit. Serve with raita.
Nei appam
This sweet is a must during the Pooja season when Goddess Saraswati is worshiped for 10 days. This sweet is a main offering to the goddess.
Curd rice
This is a soothing rice dish for hot summer days.
Kheer-e-Laziz
Here's my traditional recipe for kheer, garnished with kaju.
Lemon rice
Lemon rice is popular in the whole of south India. It is eaten as is or in combination with chutney, achar or pappad.
Colorful Idlis With Vegetables
I love Idlis. Here's a North Indian touch to this classic comfort food from the South. You can use any vegetables you have in the fridge.
Phirni
A fancy dish of soaked rice, milk and nuts.
Channa Daal Pillau
This quick and easy recipe was shared by my friend Manesh Singh. He has been cooking professionally for years now and is coming up with a cookbook soon.