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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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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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Arhar Dal
I learned this recipe in Kerala, in one of the local cooking schools in Kochi. It’s the most basic, foundational recipe in many Indian meals and an excellent source of protein. It’s best served with either rice and yoghurt or, even better – parathas.