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.
Here’s one of Nandini’s recipes, who is a brilliant cook with a vast culinary repertoire. Careful though, these potatoes are quite spicy!
These Egg and Potato wraps are surprisingly fast and easy to make. Kids and adults will love them equally and they can be made with or without meat!
In Kerala and Tamilnadu, pachadi is a side-dish curry similar to the north Indian Raita. Pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry.
Chef Sanjiv Verma shares some quick tips on working with chicken. He also shares two very popular Indian chicken recipes – Tandoori Chicken and Kadai Chicken, both of which go very well with rotis or naan.
Indian food needs a little getting used to, especially the procedures and spices. This article attempts to simplify the basics behind cooking Indian food, lists some of the most commonly used spices and includes three recipes in different degrees of complexity.
This is a sixteen layered paratha (lightly fried, Indian flatbread) that is delicious with curd and a vegetable preparation of tomatoes and potatoes. It may just a wee bit high in calories though!
Exceptionally light and delicious potato gnocchi, with garlic butter, Parmesan cheese and a lightly sprinkling of coriander – delicious! It can be made very quickly and only needs the very basic of ingredients.
A very quick dish with a south Indian touch, this chicken is easy to prepare and hardly needs any special ingredients and can be enhanced with a few quick cooking or blanched vegetables. Can be stuffed into sandwiches and pies too!
This is a daily menu recipe that only uses colocasia, onions and tomatoes along with common condiments and is delicious served with hot rotis. You could try stuffing roti rolls with this, for tiffin boxes too.
