Red Chutney – Red chilli and garlic based
Red chutney is my personal favourite and a favourite at home. Like many, this one too starts off with coconut. It is made with only red chillies, ginger, garlic and coconut. A tadka of channa dal, urad dal, mustard seeds and curry leaves are added for some crunch and texture. And look how pretty it is!
Ragi Dosa – Finger Millet Crepes
Ragi dosa, or finger millet crepes, is made with whole grains and urad dal. That’s about it. I’m not a nutritionist but it’s safe to say that this dosa leans on the healthier side. The only prep required is the soaking of the ragi grains and urad dal separately before grinding them together with some water. Leave the batter to ferment in a warm place overnight and the next morning breakfast would be ready in just a couple of minutes.
Mutton in Yoghurt Based Curry
As I was scrolling down my Twitter timeline, I happened to see Delicious Magazine’s tweet of a nihari lamb. More often than not, Indian recipes from other countries are rarely like what we’d cook here. But this one seemed doable and with a few tweaks, it turned out pretty good. My mutton curries are usually big on whole spices which are freshly ground. This one didn’t need any of that. Mutton was the hero of the dish. And even the curry tasted of it.
Spicy Egg Curry / Anda Curry Recipe
Remember I made that bowl of delicious and comforting spaghetti in marinara and fresh basil? There was a cup worth of marina leftover from it. Instead of throwing it away or making a round of pasta, I turned it into a spicy egg curry. Everyday anda curry is one of my favourite dishes. Very easy to make and is ready in a matter of minutes. By adding chilli powder and meat masala or garam masala, the marinara isn’t marinara anymore. A great way to use up leftover sauce is to turn it into something completely different.
Spaghetti in Marinara and Fresh Basil
Sure, you wouldn’t need a recipe for a basic marinara sauce for your bowl of spaghetti. But I wanted to share this anyway because it tasted great. Lots of garlic and good tomatoes make for a simple yet delicious sauce. Fresh basil gives the dish freshness. I added some dried thyme and paprika as well. Tossing the cooked spaghetti in this sauce and topping it with fresh basil and grated cheese turned a dull midweek day lunch into a delicious meal. Bowl-lickable is what I’d call it.
Pork Masala – Hot and sour pork curry
I don’t know what to call this – pork masala or hot and sour pork curry. Either way, it turned out pretty good. It was surprising to see boneless pork on Bigbasket the other day and I ordered some. Sunday lunch was this pork masala and it was finger-licking good. As always, I rely on freshly ground spice mixtures and I made one for this curry too. I’ve made pork bafat or Mangalorean style pork before with freshly ground bafat powder. This one though is very different. I wanted something sour and spicy.
Beetroot Pachadi Recipe
Pachadi is traditionally from Kerala. And as we, southern neighbouring states have adopted and adapted several recipes from one another, we add pachadi to the list. Beetroot pachadi is easily one of my favourite summer side dishes. It’s very close behind the curry leaves thambuli. Anything yoghurt based to beat the heat is a blessing. Since monsoon has officially cracked its way down on us, it’s been great. The heat though is still here. A bowl of rice, some pachadi and some crisps make for a perfect lunch during these days.
Ricotta and Mushrooms with Sriracha on Toast
Ah, what’s Sunday without a good breakfast. Be it eggs – sunny side up, French toast, frittata or anything else, comfort is key. Now, without compromising on taste, you can make easy and quick Sunday breakfasts without much trouble. You know what’s delicious? Ricotta. What’s better? Ricotta for breakfast. Making ricotta only sounds like a lot of work but it takes only some milk with salt and lemon juice, and 20 mins of your time. I do it as soon as I’m up, so by the time I’ve freshened up my ricotta is ready. You could make it ahead of time as well.
Thai Style Chilli Basil Chicken Recipe
Thai food is delicious. With all the spices and strong flavours, it only seems hard to make but it isn’t. Of course, we won’t find all the authentic ingredients here but we can get really close. Like, there’s galangal, Thai chillies and others you can find in the market today. Throw in some lemon leaves and lemongrass and you’ll have some real Thai taste. Also, this recipe can be made in just a few minutes so it’s perfect for a weeknight dinner or a lazy Sunday lunch.
Mutton Curry with Potatoes
Most Bengali and Mangalorean households swear by potatoes in their mutton curries. I don’t know the origin of how it came to be, and I won’t get into it right now. Well, when something tastes good, you’ve got to let it be. There are many mutton curries out there and I have made several ones myself. The best part about mutton is that it gives such great flavour to the gravy so it tastes great the next day even. I made this one with a robust spice mix that has all things good from my spice cabinet. I added coconut and some khus khus to thicken the curry.