-
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.
-
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
-
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
-
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.
-
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
-
Peda (simplisy)
These little treats hail from the town of Mathura in Uttar Pradesh, India. I actually learned it during a gay pride march in Poznan from a girl who, in turn, learned it from a Hare Krishna follower on some festival. And up until recently, I didn’t know it was of Indian origin.
-
Green tomato chutney
It’s my regular end-of-summer recipe, when the last tomatoes don’t want to ripen anymore. It’s a great way to end the harvest and use the unripe fruit to create a chutney that will last well into winter months. Or a week, in my case.
-
Besan (chickpea) ladoo
It’s one of my favourite Indian sweets, very popular around Diwali, but also commonly eaten on regular days. There are plenty of varieties, this one is one of the simpler ones in terms of ingredients and preparation.