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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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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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Malabar murgh (chicken)
It’s one of the more elaborate recipes I know, learned from a friend from India. It hails from the southern coast, Malabar, hence the addition of coconut milk. It requires quite a few spices, but all of them should be east to get in most Asian stores.
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Keralan Fish Curry
It’s a pretty simple curry I learned a recipe for in Cochin, Kerala in India. It does come out rather spicy, so do adjust the amount of chilli as desired
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Korean Drug Eggs
The unusual name is a literal translation of Mayak Gyeran. Essentially eggs marinated in soy sauce. Great for a quick lunch with warm rico or as an addition to ramen.
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Brined cucumbers
There are three common ways of preserving cucumbers in Poland: brined, soured/fermented and pickled. Thie recipe covers the first variety, which is by far my favourite.