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.
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.
This Catalan way of cooking pasta in a thick, fresh tomato sauce makes a rich side dish with meat or fish dishes.
This is a great dish for dinner!
This is an easy curry. It's rich, creamy, mildly spiced and extremely flavourful. Serve with naan and rice.
Use fresh mushrooms for this dish. They add a wonderfully concentrated flavour to this fast and easy dish. Serve with creamy pasta and a tender tomato salad. Delicious!
This is a yummy dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Aviyal is a South Indian delicacy, a hugely popular vegetarian dish that we make for festivals and auspicious events. Almost every household makes a different style of aviyal inspite of the same ingredients – vegetables, curd, coconut and spices. My mother’s from Andhra and this is her recipe. Hope you’ll like it as much as we do.