This is a South Indian version of the North Indian favorite Methi Malai Matar. The use of corn kernels make for an interesting variation from the tried and tested classic version of this dish.

Have any of you carnivores tried this lovely Greek dish? Karam Bharij tells us how he makes Kleftiko, one of his favorite meals, which uses that beautiful cut of meat – leg of lamb.

Milk combined with almonds is a popular drink in many parts of the world. However, the ingredients of thandai are particular to the Indian Subcontinent. Do try it!

Here’s one of Nandini’s recipes, who is a brilliant cook with a vast culinary repertoire. Careful though, these potatoes are quite spicy!

Have you used ripe papaya for a savory dish? I haven’t and this papaya soup turned out to be quite delicious!

Makki ki Roti and Sarson ka Saag is a classic that’s probably cooked in every North Indian home. This dish too falls into the same category, though probably not as widely cooked as it’s popular cousin.

Do you use instant mixes and ready to eat food products? I’m perpetually confused over which to buy. This exercise gave us an opportunity to evaluate some of Gits food products for ourselves.

This dish was the result of having a little too much coconut milk at hand. It tasted quite nice, comforting in a way and went quite well with white rice. I daresay some Papads/Poppadoms would go well too!

Here’s a nice way to use up leftovers elegantly – Vinny’s version of the evergreen Junglee Pulao.

Here’s a quick recipe by Vinny for Indian-Chinese mixed vegetables that go quite well with rotis, phulkas or parathas. If you add a little water and adjust the seasoning, they’ll go very well with steamed rice too.