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Coorg pork / tofu
It’s an originally non-vegetarian recipe with pork hailing from Malayam. But having hosted a vegan party I adapted it with tofu, using a method I picked up from Chinese cuisine. The recipe covers both versions.
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Beet pachadi
This is an orginally South Indian recipe, typically known in the north as raita. Admittedly, I do make it slightly differently than the ‘original’ just as my own preference in terms of texture. The instructions cover both varieties
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Masala aloo (spiced potatoes)
I picked up this recipe from my ex-MIL and it’s one of long time favourites. I don’t think it ever happened that I would have leftovers from making it for any dinner
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Fruit yeast cake
It’s probably one of the most standard homemade cakes in Poland, or at least it used to be. It’s pretty easy to pull off, but the yeast does need time to do its job. It’ll work with most fruits, like apples, pears, plums, etc. Plums are the most ‘classic’ variation.
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GF ChocolateCardamom Muffins
This is a riff on the granny’s chocolate cake as I needed a gluten-free side to the main cake for the evening. So I doubled up the cake recipe and set aside a third of everything but the flour aside for these. The recipe is re-calculated version of what was done on the day.
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Grandma’s Chocolate Cake
It’s originally known under different name, which I found somewhat controversial, so let it be known as ‘Grandma’s Chocolate Cake’. It’s one of those causal bakes that’s been done in the family forever. Quick and delicious
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Quick poppyseed cake
It’s one of my grandma’s recipes – very handy when you have excess of egg whites and no plans for meringue. It’s quick, simple and so far well-liked, not to mention the slightly unusual look once cut.
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Kewra (केवड़ा) cookies
These cookies are a somewhat Indian take on the classic shortbread. The kewra flavouring brings slight oriental notes, although for people not used to more flowery aromas in food it might be reminiscent of soap or perfume, but in a good way.
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Greek bake
It’s one of the recipes I just remember, and I think I learned it from a book some years back. It does lend itself to both scaling up and freezing, which makes it one of my staples. And I usually end up making way too much of it.
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Aubergine bhaji
This is one of my go-to aubergine recipes. It’s pretty quick and not too complex to execute. I can trace it back as ‘found online’ and adjusted since, but originally it hails from South India.
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