A dish to ‘beet’ the heat
byHere’s a refreshing South Indian dish made with yogurt, beet purée and cucumbers.
Here’s a refreshing South Indian dish made with yogurt, beet purée and cucumbers.
In South India, cabbage is popular and widely used in thoran, a finely cut vegetable stir-fry dish, lightly seasoned with mustard seeds, curry leaves, green chilies and coconut.
Spiced chicken (or chicken roast) is one of the most popular dishes all over Kerala. Chicken roasted with a marinade of spices and sautéd with roasted onions is one of the best dishes that goes along with rice or flatbread. This version of mine is a blend of spices along with a compound butter to bring out a better flavor. Hope you enjoy it.
What’s Cooking columnist Rajni Menon whips up Pistachio Bombs, using aromatic cardamom.
The egg is a symbol of rebirth. Egg recipes are a great way to start off the new year.
Eggs are a versatile protein that can be had any time of the day or night. Eggs cooked in coconut oil are to die for.
The vegan breakfast crepe known as dosa is a favorite of the residents of Kerala, India and What’s Cooking columnist Rajni Menon. Here she offers her take on the classic and her mother’s accompanying chutney.
Rajni’s recipe is a flavorful sea bass fry using green peppercorns.
Scarsdale-based chef and artist Rajni Menon joins WAG as its What’s Cooking? columnist with a twist on a traditional chicken curry dish.