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 dish combines fresh spinach and paneer in a creamy curry. It is absolutely wonderful with basmati rice or naan. The key is in the spices.
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.
This chutney works very well with dosas and is a nice change from the usual idli chutney.