Here’s a quick vegetable curry recipe, not too hot, just very tasty. I like to make this with butternut squash, but you could really use any vegetables you like. You can increase the amount of chili powder used if you want to make it hotter.

This coconut-flavoured vegetable stew is a famous dish of the South Indian coastal state of Kerala. It is often served with appam (rice pancakes). Though frequently made with chicken, this recipe is for the purely vegetable version of the stew.

A dosa is a thin, crispy crepe made from fermented rice, very popular both at home and in restaurants in South India. It may be served plain with chutneys such as coconut chutney, or with aloo masala folded inside; this latter dish is known as masala dosa.

Pakoras are similar to Thai Tempura, being vegetable fritters fried in a light batter. They are good served alongside a main course or as a starter.

You will find onion bhajis these served in almost all Indian restaurants, and in almost every Indian cookbook. Each chef has their own version, but all are essentially the same, and very easy to make.

Bonda are small crispy balls of potato or chickpeas rolled in a batter and crispy fried. This recipe was taken from Saranya Mandava’s book on Indian cuisine and uses instant mashed potato.

Upeseru is a rural speciality of the South of India, and villages around the state of Karnataka in particular. The main recipe is for a solid dish of lentils and greens, and the water drained off of this is often used in an accompanying wet sauce to be eaten with mudde (ragi balls). The combination [...]

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 cooked together from the same batch of rice and dhal.