Recipes you might like
I made this for my American friend who did not want it very spicy. Instead of spurting mustard we've used cumin and there is no chilly powder at all. Coconut milk was added at last for the gravy and a little bit of water to dilute it. Use the coconut milk to reduce the spiciness but be careful to not sweeten it. The taste is predominantly cilantro and we were generous with the leaves towards the end. Use very little turmeric. Just enough to give t the color. This is not a very easy recipe unless you manage to get all the ingredients from an Indian store. Like most Indian recipes, the key is to prep everything up before you hit the burner. Credits: Mahesh Mohanan and recipe from his wife Prajeetha.
Good combo with hot white rice and ghee.
This is probably the easiest dessert recipe out there. But real taste of a panna cotta lies in the ingredients. There is a huge difference between using a fresh vanilla pod and vanilla essence. Though the essence is sufficient for your first attempt, you’ll need fresh vanilla for the taste that’s from paradise. Also increase sugar a bit if you are on the sweeter side.
It is called "ulli-mulaku chathachathu" in Malayalam, or atleast that is what my mother calls it. We used to prepare this at home some days during dinner to eat with rice, especially when we had travelled and there was no time to buy fresh vegetables or even cook. It is a very plain and quick recipe involving no cooking. The dinner can be enriched by taking a bite of any papad or chips alongwith this.. I might be wrong with the measurements here, so please take appropriate precautions :-)