This fansi poriyal is a simple and delightful South Indian vegetable dish, generally prepared to accompany an everyday meal.
Onion bhaji are one of the great staters or snacks. The trick to making vengaya bhaji is to ensure there is more onion than batter.
Crispy outer leaves, and softer, but still crunchy centres, spiced with turmeric, cumin and mustard seeds, hoti bund gobhi sabzi is a wonderful way to prepare Brussel sprouts.
A dry, stir fried preparation of shredded cabbage, spiced with mustard seeds and curry leaves. Muttaikose poriyal is great dish from Kerala.
This is a simple dish of carrots, beans and lifted with lime. Gajar sem ki sabzi is a common Bengali preparation.
A crunchy Gujarati salad with carrots and black mustard seeds, gajar nu salat is a light, fresh and healthy dish to enjoy as an accompaniment to most main dishes.
A street food favourite. Chole chaat can be served on it's own, as a snack, a nourishing lunch or as a side dish to a more complex meal. The flavour combinations from the chickpeas, tomato and onion, the chaat masala and the chutney and the crunch of the sev make this a quite special dish.
Dishes of spiced chickpeas can be found across all of India. This is the Punjabi chole, or channa masala, as it is more commonly known..
Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.
This Bengali chutney, am ki chutni, is a tangy, and slightly spicy chutney which goes well with any rice or lentil dish.
Khajur imli ki chutni is one of the most common and instantly recognisable chutneys served throughout India. It has a sweet and sour taste with a bit of chilli heat. The tamarind gives it a tang and the dates give it sweetness.
This sweet corn salad, maaki chaat, looks appealing and is healthy, light and full of flavour. The spices and the corn work well together.