A Punjabi style roasted eggplant curry to be had with parathas or rotis
To be honest, I’ve never eaten in a ‘real’ dhaba. But yes, I can claim to have eaten in a few mock dhabas, starting with Pritam da Dhaba at Dadar (Mumbai) in my childhood with Amma and Appa. It was one of the few restaurants we would eat out at. I remember staring at the side counter of their open
Punjabi style Pakora Kadhi made healthier by preparing the onion pakodas in an appam pan. Enjoy this reduced calorie and easier to prepare version of Kadhi Pakodi.
It’s high time I posted one of my favourite Tambrahm recipes. Poricha Koottu, a mix of vegetables, dal and either a masala ground with coconut or a spice powder is perfect soul food. Eaten with rice along with raita and roasted papad is true comfort food who has grown up eating this meal. As a kid,
Banana Raita/Pazham Pachadi is simple, frugal dish from a Tamil Brahmin kitchen and my favourite way to use overripe bananas. A perfect match to spicy rice dishes or an accompaniment to rotis and curries too.
I love to grow radishes, more for the greens, than the radishes themselves. Fresh, pungent and full of goodness, I start snipping the leaves as and when they appear (not all, but some from each radish). Use them in salads, both raw and lightly wilted. They happily go into a Sambar and also pair with veggies like potatoes or carrots. Radish greens can also be sneaked into your kid’s pasta along with basil and other greens 🙂 You can also make a simple curry using the radish and the greens
Spinach Masala Vadai – Deep fried bite-sized vadai made using chana dal, spinach and a medley of herbs
In the quest to get you some authentic and yet somewhat lesser known recipes from Karnataka, this one is a flat beans curry. This recipe is from Malnad or Malenadu and a very simple stir fry curry using fresh beans. The main flavour here is that of garlic. Since avare / chikadi kai / flat beans / Indian broad beans (yes, they have tons of names) are in season and growing in plenty in my little kitchen garden, I am happy to put them to use in whatever way possible. I served this curry with steamed rice and cucumber sassive, and the whole meal came together in less than 30 minutes. You can make a more elaborate Karnataka themed meal with the recipes I have shared this month
Continuing with our Karanataka Cuisine series this month, here’s a really quick cucumber ‘curry’ if you may call it that. It’s my kind of curry in a hurry. Goes perfectly with rice, and the mustard seeds ground into the spice paste give the mild cucumber a really good fiery kick. It is the kind of p
Gassi (also spelt as Ghassi or Gashi) is a popular curry from Mangalore, made using fresh ground spices and coconut. The most popular one is Kori Gassi, which is a chicken curry. While the spice paste for the curry remains the same, you can make vegetarian versions of the gassi using chickpeas (ch
Pineapple Gojju is a delicious sweet, sour, spicy curry from Karnataka, made using pineapples, best had with steamed rice. Get the authentic recipe from Karnataka here!
Amla or Indian Gooseberry or Nellikai is an antioxidant and vitamin C rich fruit. Usually used in pickles or eaten raw, this raita is a delicious way to enjoy it in a daily meal.