Rajasthani Kacchi Haldi ki Sabzi is a mellow, vegetarian, gluten-free dish made with turmeric root and peas.
Haldi ki Sabzi is a winter dish that is cooked in such a way that you get the many benefits of turmeric: the star of the dish is the turmeric root that keeps you warm in winter, the ghee in the dish helps absorb the curcumin in turmeric, while the curd and milk counter-balance the heat generated by the turmeric.
Kathirikai Gothsu is a mildly spicy, tangy Brinjal mash that is a popular accompaniment for Ven Pongal. This easy-to-make, vegan Brinjal Gojju can also be served as a side to Idli and Dosa, and tastes great with curd rice as well.
Called Ven Pongal in Tamil Nadu and Katte Pongali in Andhra Pradesh, this dish is a must-have for Makara Sankranti.
This is a simple dish made with moong dal and rice and then tempered with pepper, ginger and cumin roasted in ghee. This Khara Pongal is a favoured breakfast in South India.
Nei Payasam, also called Sharkara Payasam, is the Kerala Temple-Style Rice, Jaggery and Ghee Kheer that is delicious, gooey, and just the food for Gods.
Served piping hot, this delectable kheer is the what the perfect naivedyam is all about.
Southekayi Saasmi is a part from the the famed Udupi temple cuisine. This traditional recipe consists of mellow Mangalore Cucumber pieces cooked in a coconut-mustard gravy.
Enjoy Southekayi Saasmi with steamed rice and papad on the side.
The Sabarimala Ayyappa temple is famous for its Aravana Payasam or Aravanam.
Made with matta rice (parboiled red rice), jaggery, and ghee, this kheer from Kerala is flavoured with dried ginger.
I loved the distinct caramel flavour and fudgy texture of this moist, eggless Whole Wheat Flour and Jaggery Cake.
I learnt the recipe for this Atta Gur Cake that uses no maida, no sugar, and no butter from Vinod, a colleague at work.
Sundakkai Vatha Kuzhambu is a spicy, tangy dish of turkey berries in tamarind gravy.
Enjoy this Sundakkai Vathal Kulambu as a side to curd rice or then mix it with rice topped with ghee or sesame oil. Either way, it is a delight and can make both your taste buds and your heart sing.
Called Vepam Poo Podi in Tamil and Vepa Puvvu Karam Podi in Telugu, this Neem Flowers Chutney Powder is eaten with rice and ghee.
It is a great way to incorporate the neem flowers into your diet and keep the digestive system healthy and clean.
Masala Kaju Namak Para is Namak Para shaped like a kaju or cashews (half-moon) and then coated with chaat masala and chilli powder after being fried.
In this recipe, I have used no soda or baking powder. It is just the “moin” or the hot oil in the dough that creates the lightness.
Kimchi is the national dish of Korea and nothing celebrates its use better than this Kimchi Fried Rice.
Called Kimchi Bokkeumbap in Korean, this dish is the ultimate comfort food and ready in under 15 minutes, if you have rice on hand.
Halu Holige is Dudh Puri or Paal Poli as made in Karnataka. This simple dessert of puris soaked in sweetened and flavoured milk is a must at Kannadiga weddings.
Also called Halu Obbattu or Poori Payasa, this recipe is a great way to use leftover puris and makes for a great dessert or breakfast.
