Two special dishes to include in your Onam feast.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Winters call for a heartening rasam made from this healthy legume.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
On the occasion of Onam, whip up a baby onion curry and a raita made from beets
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
These hot and crispy vadas are perfect with hot chai.
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
Lauki's high-water content makes it the perfect summer vegetable.
A piquant curry to jazz up steamed rice. Have it with papad.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
A tad sweet, but chatpata too, this distinctive Mahrashtrian dish is a festive special.
This recipe is for those of you who like your mutton a little tangy and spicy.
Here's a simple recipe or breakfast or as an evening snack at home.
No vegetables in your larder? Never mind. Worry not. Use peanuts.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
Coorg is famous for its pork curry and Anjali Ponnanna is famous for her scrumptious take on it.
Turn your leftover chapattis into a hearty snack.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
Will you try the actor's version of the popular Mumbai street-side snack?
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
