Peach Chutney
This is great served with pork chops or curry. Ingredients 6 ½ pounds peaches 1 cup dark raisins 2 cup lemon juice 1 cup golden raisins 2 cup brown sugar 1 tablespoon pickling salt ¾ cup finely chopped ginger 1…
Ingredients mustard seed
Mung Bean and Brown Rice Curry
This is a hearty vegetarian dish that can be eaten hot or cold and served as an entire meal. The recipe will feed four with leftovers and keeps for a week refrigerated. Ingredients Base ½ teaspoon oil ¼ teaspoon mustard…
Meat Masala
Meat masala is a spice mix used in Keralan cuisine, typically as a marinade for various types of meat, especially mutton. Meat masala can either be rubbed onto pieces of meat as a dry powder mix, or combined with oil…
Mango Atchar
Atchar is a spicy condiment, often eaten with a curry. It comes from the Indian cuisine in South Africa. In India, it is spelled Achar, and the word means pickle in Hindi. Usually the atchar made in South Africa is…
Mango and Yellow Split Pea Curry
Mango Dal also known as Amchur Dal is a vegetarian dish from Southern India which is also popular in the West. The dish is popular amongst vegetarians and persons who wish to limit the amount of meat in their diet.…
Lemon Rice
Lemon rice is a specialty of the South Indian coastal state of Tamil Nadu. Ingredients 4 cups cooked white rice 1 tsp mustard seeds 3 tbsp sesame oil (also called til/gingely oil or NaLEnnai) 2 tbsp split peas 2 tbsp…
Lemon Pickle II
Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil. Ingredients 8 small or 4 large lemons ½ cup salt ¼–½ cup…
Lemon Pickle I
Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil. Ingredients 12 small or 6 large lemons (thin skins preferred) 1 large…
Khatti Dal (Spiced Tamarind Pigeon Peas)
This is a variety of dal, the common staple food of South Asia made with dal forming a stew or thick soup. Dal is the name for split legumes in many South Asian languages (see dal page). Khatti translates as…
Khara Pongal (Rice and Mung Bean Porridge)
Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer. The sweet pongal variety differs only in the spices added, and the two are often…
Khandvi (Rolled Chickpea Noodles)
Khandvi (in Gujarati) or surali chya vadya (in Marathi) is a famous Western Indian dish. It is similar to rolled pasta made from chickpea flour. It is savoured as a snack or as a starter and is extremely popular in…
Khaman Dhokla (Steamed Gram Bread)
Ingredients Dhokla ½ tsp oil 1 cup Bengal gram flour 1 ½ tbsp semolina flour 3½ tsp white granulated sugar 1 tsp ginger and green chile paste Salt to taste 1 ½ tsp fruit salt Topping 1 tsp oil 2–3…