Who says you can’t have dessert for breakfast? Every bite of this waffle will hopefully remind you of the crunchy, sweet, savory goodness that is jalebis.
One of the simplest South Indian side dishes to make is a thoran, which is a vegetable-based side dish made with a few spices and fresh grated coconut.
There are several varieties of cutlets including vegetable and fish, but the one I ate most often as a kid was the beef cutlet. This crispy, flavorful, savory appetizer is something I would either dunk into a pool of Maggi’s Spicy Ketchup or eat with sarlas, a simple onion salad.
This fruitcake is a classic Christmas recipe in my house. When I was younger, I’d help my mom mix giant bowls of this batter so we could make enough loaves to send to just about all of our family members. For my mom, she found so much joy and pride in making this cake – it’s like she was sharing more than a piece of cake…she was sharing a piece of her memories with everyone around her.
If you’re like me and use insane amounts of garlic and ginger, you’ll love this paste. It’s the most basic recipe in the world, but it saves you time when you just want to hurry up and eat!
I grew up under two, distinct types of southern: the sweet tea and biscuits kind and the puttu and pazham type. So, it’s natural a lot of my food concoctions end up colliding with my cultural identities. Not to mention, I look for just about any excuse to add the Indian ingredient, cardamom, to a recipe.
Meatloaf. It’s one of those dishes that has always seemed unappealing, but is secretly delicious. I decided to put my own spin on the classic comfort food by, of course, adding South Indian flavors. Hope you like it!
I can’t just make WALNUT COOKIES…where’s the fun in that? Check out my take on walnut cookies which includes wonderful flavors of cardamom, rose water, and coconut.
There are many varieties of payasum, but I love the version my mom makes: palada payasum with coconut milk. You can also make this vegan-friendly by using a butter sub like Smart Balance.