Mint Rice

While I was studying in the US, I would take every opportunity to go visit my sister and her family, and the big highlight was to be able to eat home cooked meals. She really makes the best rasam and pongal I’ve ever had! Mint rice was one of the dishes always made in her…

Chilli Chicken

This isn’t like the Indian-Chinese chilli chicken in restaurants. That was a disclaimer. This is more a hot, spicy chicken. This is great served with rice or as an appetizer. Chilli Chicken2 lbs Chicken, cut into bite-sized pieces3 tbsp Vinegar1 tsp Soy Sauce1 tbsp Chilli Sauce (such as Sriracha)1 tbsp Corn Flour4 tbsp Oil8 cloves…

Vegetable Adai

Adai is a sort of thick pancake made with lentils usually. Here, I have added vegetables to give it a healthier twist. This is a wonderful breakfast – packed with protein and vegetable goodness. Vegetable Adai 1 cup Parboiled Rice1/4 cup Urad Dal1/4 cup Toor Dal1/4 cup Bengal Gram Dal (Kadalai Paruppu)6 Dried Red Chillies1…

Milagushyam

My husband’s family is from Kerala and I’ve learnt a lot of food from my mother in law who is a superb cook! Her cooking, though, is totally on the fly and she hardly uses or writes down any recipes or ingredient quantities. I’ve tried my best to document her cooking. Milagushyam(vegetables in a spiced…

Lamb Roganjosh

Though I’m vegetarian, I’ve learned how to cook several kinds of meats and chicken dishes. I’ve still not attempted making any seafood, and I really don’t see myself doing that any time soon! This is a no-fail lamb curry that was passed onto me by a friend. Being a vegetarian and not being able to…

Curry Leaf Rice

Curry Leaves are very often used in Indian food. Sometimes, I’m not sure why. They add some flavor, but really, the dish tastes pretty much the same without adding the leaf too! Except in this wonderful rice that’s made of crushed curry leaves and spices. Curry leaves have a very subtle flavor, and this makes…