If there is one variety of banana that I absolutely love, it is the Ethapazham or Nendrapazham, or plantain. It is great as a fruit, in curries and in desserts. This particular curry, Ethapazham Pachadi, is easy to make and is a fine balance of sweet and spicy. Ingredients Ethapazham or plantain 2, peeled and… Continue reading Ethapazham Pachadi (Kerala Plantain Curry)
Tag: indian food
Yam Curry
Amorphophallus paeoniifolius or elephant foot yam, known as chena in Malayalam and jimikand in Hindi, makes a really tasty curry when cooked with coconut and tamarind. I love the texture of yam and eat this curry with freshly steamed idlis or crispy dosas. Ingredients (Serves 4) Yam 300 g, sliced long Red chilli powder 1… Continue reading Yam Curry
Kerala Peanut Snack
The best place on earth to enjoy the monsoons is Kerala at the tip of the Indian peninsula. And there’s is no better snack during those rainy days than peanuts roasted with curry leaves and coconut oil. And I make it in the microwave making it an extremely healthy option as I use just 1… Continue reading Kerala Peanut Snack
Chicken Tikka Masala
I love this Indian dish that has its origins outside India. Having conquered the UK palate and overtaking fish and chips as the quintessential British dish, it is now increasingly available in restaurants in India and around the world. I still love the version available in London, which is where I first encountered it. I… Continue reading Chicken Tikka Masala
Tomato Garlic Rice
This is an adaptation of my friend’s recipe that I first tasted when I was in my 20s. She served it with fried chicken. I sometimes serve it with potato wedges or baked chicken tenders. Ingredients (Serves 4) Basmati rice 2 cups Tomatoes 6 medium Garlic 7 cloves, crushed Coconut oil 2 tbsps Salt to… Continue reading Tomato Garlic Rice
Aloo Parantha (Potato Pancakes)
Aloo paranthas or wheat pancakes stuffed with potatoes are a favourite with most people. I have found that my friends all enjoy hot potato paranthas, irrespective of race, nationality or gender. This aloo parantha can be made even if you don’t have the traditional implements — chakla or marble rolling tile, belan or rolling pin,… Continue reading Aloo Parantha (Potato Pancakes)
Bal Mithai (fudgy milk sweet)
This fudgy milk sweet with a deep chocolate colour is a delicacy from the northern Indian state of Uttarakhand. It’s origins are lost in the mists of time. While some ascribe it to a local halwai in Almora, others say it came from Nepal in the 7th century A.D. and was modified by halwai Joga… Continue reading Bal Mithai (fudgy milk sweet)
Mutton Rogan Josh (healthier option)
Traditionally Mutton Rogan Josh, a delicacy from Kashmir, is made by cooking lamb in clarified butter or ghee. Of Persian origin, rogan means oil and josh means passion, just as it does in Hindi. The intense red colour of the curry comes from a herb called ratan jot or alkanet. I don’t use it in… Continue reading Mutton Rogan Josh (healthier option)
Palak Paneer (Spinach with Cottage Cheese)
The best palak paneer I have had is from a restaurant called Moti Mahal, not far from where we grew up in Delhi. I had to try a few times before I developed this version that is quite close to the taste I remember from my childhood. Ingredients Spinach leaves 1/2 kg, washed, steamed and… Continue reading Palak Paneer (Spinach with Cottage Cheese)
Chills & Chillies 