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.
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.
I love Gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of Gujarati cooking. This kadhi is great with plain rice or khichdi.
This is an easy recipe to make especially on a cold winter afternoon! I add an ingredient to it which makes it a little more sour if you are using fresh yoghurt!
This is my mom’s recipe. This is an excellent tasting dish and an easy way to make mouth watering lamb.
This is one of our family favourite,we like to eat it with lots of dhaniya (corriander leaves) and peas in it.
This 'Safed Gosht' is my father-in-law’s recipe. He loves strong flavours and cooks this curry with lots of garam masala and garlic. This year, I'll cook it for him and Papa. Happy Father's Day!
Bright yellow, with or without vegetables, Kadhi is great with roti or plain rice and ghee.
My mother’s Keralite friend taught her this delicious recipe.
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.