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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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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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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.
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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.