Everyday cooking recipes

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Beef and Kidney Bean Chilli

Browned beef, tomato and cooked canned kidney beans make a substantial one-pan chilli. The beans enter near the end because they are already cooked. Give the tomato base time to...

Beef and Kidney Bean Chilli

Browned beef, tomato and cooked canned kidney beans make a substantial one-pan chilli. The beans enter near the end because they are already cooked. Give the tomato base time to...

Peanut Chutney with Sesame and Chana Dal

Roast the peanuts and fry the small amount of chana dal before grinding. Both contribute body, while sesame and curry leaves flavour the same mixture. This version needs no second...

Peanut Chutney with Sesame and Chana Dal

Roast the peanuts and fry the small amount of chana dal before grinding. Both contribute body, while sesame and curry leaves flavour the same mixture. This version needs no second...

Lauki Chana Dal with Onion and Tomato

Bottle gourd and split Bengal gram cook together in a tomato base. This adaptation selects the source’s saucepan option, with more water than its pressure-cooker method. Keep the pan within...

Lauki Chana Dal with Onion and Tomato

Bottle gourd and split Bengal gram cook together in a tomato base. This adaptation selects the source’s saucepan option, with more water than its pressure-cooker method. Keep the pan within...

Ragi Mudde: Soft Finger-Millet Balls

Finger-millet flour thickens into a cohesive dough before being shaped into soft balls. This is a steamed, stirred preparation rather than a baked roll. Have a sturdy wooden spoon ready...

Ragi Mudde: Soft Finger-Millet Balls

Finger-millet flour thickens into a cohesive dough before being shaped into soft balls. This is a steamed, stirred preparation rather than a baked roll. Have a sturdy wooden spoon ready...

Beetroot Poriyal with Coconut and Urad Dal

Small beetroot cubes cook with a little water before receiving a coconut finish. Golden urad dal in the tempering gives a different texture from the tender root vegetable. Serve it...

Beetroot Poriyal with Coconut and Urad Dal

Small beetroot cubes cook with a little water before receiving a coconut finish. Golden urad dal in the tempering gives a different texture from the tender root vegetable. Serve it...

Jeera Aloo with Lemon and Coriander

Boiled potatoes become a dry side dish with a generous cumin tempering and a measured squeeze of lemon. There is no tomato or onion base in this version. Cook the...

Jeera Aloo with Lemon and Coriander

Boiled potatoes become a dry side dish with a generous cumin tempering and a measured squeeze of lemon. There is no tomato or onion base in this version. Cook the...

Kanda Poha with Potato and Peanuts

Thick flattened rice gives this breakfast a different texture from cooked rice or bread poha. Rinsing softens the flakes before they enter the pan. Have the potato cooked through and...

Kanda Poha with Potato and Peanuts

Thick flattened rice gives this breakfast a different texture from cooked rice or bread poha. Rinsing softens the flakes before they enter the pan. Have the potato cooked through and...

Bhindi Masala with Onion, Tomato and Amchur

Cook the okra separately before introducing it to the onion-tomato base. That order lets the vegetable soften without asking a wet sauce to do all the work. This is a...

Bhindi Masala with Onion, Tomato and Amchur

Cook the okra separately before introducing it to the onion-tomato base. That order lets the vegetable soften without asking a wet sauce to do all the work. This is a...

Aloo Posto with White Poppy Seeds and Nigella

Aloo posto coats potatoes in a ground white-poppy-seed paste rather than a tomato gravy. Here the potatoes remain in pieces, with whole green chillies and nigella providing contrast. Grinding a...

Aloo Posto with White Poppy Seeds and Nigella

Aloo posto coats potatoes in a ground white-poppy-seed paste rather than a tomato gravy. Here the potatoes remain in pieces, with whole green chillies and nigella providing contrast. Grinding a...

Cabbage Thoran with Coconut and Curry Leaves

This dry cabbage side dish uses coconut and a seed tempering, with no dal or thick sauce. It can sit beside a rice meal while another dish supplies the gravy....

Cabbage Thoran with Coconut and Curry Leaves

This dry cabbage side dish uses coconut and a seed tempering, with no dal or thick sauce. It can sit beside a rice meal while another dish supplies the gravy....

Ven Pongal with Black Pepper, Ghee and Cashews

Ven pongal brings rice and yellow moong dal together in a soft savoury bowl. This credited South Indian preparation is useful when you want a yielding texture rather than separate...

Ven Pongal with Black Pepper, Ghee and Cashews

Ven pongal brings rice and yellow moong dal together in a soft savoury bowl. This credited South Indian preparation is useful when you want a yielding texture rather than separate...

Cucumber Raita with Mint and Coriander

The herbs are blended into the yoghurt before cucumber is folded through. Keep the cucumber separate if preparing the components ahead, then combine shortly before serving. Its fresh texture offers...

Cucumber Raita with Mint and Coriander

The herbs are blended into the yoghurt before cucumber is folded through. Keep the cucumber separate if preparing the components ahead, then combine shortly before serving. Its fresh texture offers...