Cottage cheese cooked in a gravy made with mustard seeds, urad daal, curry leaves, onions, tomatoes and a freshly chettinad paste.
A light and easy vegetarian specialty from South India. Cabbage cooked with dhuli urad, chaana dal, mustard seeds and coconut.
A crisp South Indian snack best goes with the coconut chutney.
A quick and easy fix for your sweet cravings, here's for the traditional Iyenger style payasam recipe. Rice cooked in the flavors of jaggery, coconut and cardamom.
Banana, peas and coconut cooked in a fiery home-made Malvani masala.
Idlis made with semolina (rava) but with added flavors of peppers, curry leaves and mustard seeds.
A tangy rice dish made with channa and urad dals, infused with the flavor of tamarind pulp.
Chef Bhatt cooks up an authentic Tamil Nadu dish called Meen Kozhambu. 'Meen' means fish and 'Kozhambu' is a gravy preparation made with a lot of tamarind and chilly powder. A hot and sour dish.
Rice pongal is a popular dish of Tamil Nadu. This spicy version with rice, moong dal and peppercorns is traditionally known as Melagu Pongal.
Chef Praveen Anand cooks an easy yet delicious dish with potatoes. Boiled baby potatoes tossed in Chettinad masala, onions and tomatoes. Served with rice or appams.
A melange of spices makes this fiery chicken dish a Southern favorite.
Shredded cabbage with lentils and coconut, a Southern favourite