Anna Zacharria’s Tomato Onion Lunch Salad
This light salad livens a plate of curry and rice you serve it with. Adding a few other vegetables also creates a versatile dinner side dish.
Anna Zacharria’s Mezhukku Chini Chutti (Wok fried potatoes)
These potatoes are both fried and steamed. The result is complete absorption of the flavours of the shallots and the spice masala. Anna always serves these along side her famous Duck Curry recipe but they are great with any curry.
Kuzhi Paniyaram – Sweet Tamil banana bits
Paniyaram can be sweet or savoury but the main feature is that they are made in a special vessel with hemispherical indentations like a Danish Æbleskiver pan. This recipe, with a healthy dose of jaggery and banana is definitely in the sweet category. We call the delightful little popovers that result from cooking the dough …
Raw Banana Stem Kootu
Kootus are a mix of vegetables and pulses cooked together and accented with coconut and other spices.
Okra Curry
This Okra Curry is inspired by the plethora of fresh produce we saw at our stop at a roadside vegetable market near Madurai. The recipe is adapted from our previous cookbook – A Spicy Touch: Family Favourites from Noorbanu Nimji’s Kitchen. You could substitute eggplant, another great Indian vegetable. Both are equally delicious as prepared …
Nimmy Paul’s Avial
Nimmy Paul says you can vary the vegetables you use in this Avial dish but it should always contain a starch like yam or potato. Plus, a soft vegetable like a raw green banana or plantain and a green vegetable. Enjoy this bright and colourful dish as a side or on its own with appams …