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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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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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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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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.
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Andrut
This is a fairly old recipe. My mom used to make it, at least in the 1908s, but when I served it to other people, they mentioned great-grandmothers preparing it. It’s been a ‘show-off’ thing in the socialist years in Poland.
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Angelic Joulutorttu
Joulutorttu are a traditional Finnish Christmas cookie. The name means Yule Tart. Typically, they are shaped like pinwheels or stars, made with prune preserve, and decorated with icing sugar. This recipe is mainly about a slightly different shape I’ve seen somewhere online.
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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.
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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.
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Buckwheat Flour Muffins
Buckwheat flour can be an acquired taste as it’ll bring in a distinctive nutty and earthy flavour. Still, those turned out really well. Just note that they wont raise as well as regular ones and will be a bit denser. Yields 12 muffins.