This mango-pineapple rasam recipe is a fruity spin off on the soupy rasam and one of the most pleasantly surprising rasam variations you will find. The typical rasam primarily derives its flavour from tamarind and tomato, with spices like pepper and cumin adding heat and aroma along with other aromatics that are part of te spice powder and some fried in oil. This version follows the same recipe but introduces mango and pineapple. The rasam recipe’s spice mix is what makes it uniquely summer friendly with dry-roasted red chillies, garlic, peppercorns, cumin, and a teaspoon of toor dal, which add a small but impactful quantity that adds body to the thin rasam, and a nuttiness that pre-made rasam powder lacks. This powder, combined with the natural sugars of mango and pineapple, creates a rasam that is warming and aromatic without being aggressively spicy. Like all good rasam recipes, this one pairs with steamed rice and a dry vegetable poriyal for a complete South Indian meal. You can also consume it plain, like a soup and as a digestive aid. Or, go all out and serve it in a small bowl alongside heavier main course dishes, to balance out the grease and heavier spices.

Patra recipe is a Gujarati version of the crispy colocasia leaves snack that has been made in homes across Gujarat for generations. It is called by various names in India such as patra (Gujarat), aalu Vadi or aluchi Vadi (Maharashtra), pathrode or pathrado (parts of Karnataka), each with its own variant. This air fryer patra recipe is prepared by rolling up colocasia leaves with a batter made with a mixture of spices and chickpea flour. The outcome is tender layered spirals that are tangy and slightly spiced, with a nice bite. Preparing this air fried patra is not as complicated as it looks. The recipe consists of a besan batter flavoured with spices and tamarind which is spread generously on the leaves, then rolled and steamed until firm. Once cooled, the rolls are sliced into pretty spirals. These slices are air fried instead of traditional deep-frying method. It will provide you with that crispy texture with minimal oil usage. It is surprisingly easy to make and thus fit into a busy schedule. The rolls can be steamed up to a day in advance and stored in the fridge, then air fried before serving. It makes for a great make-ahead snack for guests or evening tea. This patra recipe is definitely worth trying. Once you taste that crispy tangy goodness, there's no turning back.

A pressure cooker baingan chokha recipe may come as a surprise to you because it is so easy to prepare this comfort food chokha using a pressure cooker. This is the perfect method for people who have been put off by the idea of roasting eggplant and handling open flames to make baingan chokha. Using a pressure cooker and a few simple ingredients, a soft, flavourful mash can be prepared for any meal. A handy tip without compromising on the rustic taste. This pressure cooker version offers a quicker alternative especially on busy days. Eggplant, tomatoes, garlic, and green chillies are cooked together till soft and tender and with just a little effort, a yummy mash is formed. After adding fresh onion, ginger, coriander, mustard oil and spices, the outcome is a delicious chokha recipe that is fresh, hearty and comforting. If you like a smokier taste, just skip adding water and allow the vegetables to cook in their own moisture content. This little change makes it closer to the classic version. Whether you pair it with litti, roti or steamed rice, it is a dish that will never disappoint.