Recipe Category: Vegetarian

Ingredients Ingredients Fresh coriander leaves – 1 cup, washed Green chili – 1–2 Ginger – ½ inch piece Garlic – 1 clove (optional) Tamarind – small lemon-sized ball (optional) Salt – to taste Water – as needed For Tempering Oil – 1 tsp Mustard seeds – ½ tsp Dry red chili – 1 Curry leaves – few Execution 1. Grind Chutney In a blender, combine coriander leaves, green chili, ginger, garlic, tamarind (if using), and salt. Add water little by little → grind to a smooth paste. 2. Tempering Heat oil → add mustard seeds, dry red chili, and curry … Read more

Ingredients Fresh grated coconut – 1 cup Green chili – 1–2 Ginger – ½ inch piece Roasted chana dal – 1 tbsp Tamarind – small lemon-sized ball (optional, for tanginess) Salt – to taste Water – as needed For Tempering Oil – 1 tsp Mustard seeds – ½ tsp Dry red chili – 1 Curry leaves – few Execution 1. Grind Chutney In a blender, combine coconut, green chili, ginger, roasted chana dal, tamarind (if using), and salt. Add water little by little → grind to a smooth paste. 2. Tempering Heat oil → add mustard seeds, dry red chili, … Read more

Ingredients Amaranth leaves (Thotakura) – 2 cups, washed & chopped Tamarind – lemon-sized ball, soaked & pulp extracted Green chili – 1–2, chopped Onion – 1 small, chopped Tomato – 1 medium, chopped Turmeric – ¼ tsp Salt – to taste Oil – 2 tsp Water – 2 cups For Tempering Mustard seeds – ½ tsp Cumin seeds – ½ tsp Dry red chili – 1 Curry leaves – few Asafoetida (hing) – a pinch Execution 1. Prepare Tamarind Water Soak tamarind in warm water → extract pulp. 2. Cook Base Heat oil → add mustard, cumin, dry chili, curry … Read more

Ingredients Mixed vegetables – 1 cup, boiled & mashed (carrot, beans, peas, potato) Bread crumbs – ½ cup Cornflour – 1 tbsp Ginger-garlic paste – 1 tsp Green chili – 1, finely chopped Salt – to taste Black pepper – ½ tsp Oil – for shallow frying Fresh coriander – 1 tbsp, chopped Execution 1. Prepare Mixture Mix boiled vegetables + bread crumbs + cornflour + ginger-garlic + green chili + coriander + salt & pepper. Knead into a dough-like mixture. 2. Shape Cutlets Divide into small portions → flatten into round or oval shapes. Roll lightly in bread crumbs … Read more

Ingredients Tomatoes – 3 medium, chopped Tamarind – small lemon-sized ball, soaked and pulp extracted Toor dal – 2 tbsp, cooked and mashed (optional) Green chili – 1, slit Garlic – 1 clove, crushed (optional) Turmeric – ¼ tsp Salt – to taste Water – 3 cups For Tempering Oil – 1–2 tsp Mustard seeds – ½ tsp Cumin seeds – ½ tsp Dry red chili – 1 Curry leaves – few Asafoetida (hing) – a pinch For Rasam Powder Coriander seeds – 1 tsp Cumin seeds – ½ tsp Black pepper – ¼ tsp Dry red chili – 1–2 … Read more

Ingredients Rajma (Kidney beans) – 1 cup, soaked overnight Onion – 1 medium, chopped Tomato – 2 medium, pureed Ginger-garlic paste – 1 tbsp Green chili – 1–2, chopped Turmeric – ¼ tsp Red chili powder – 1 tsp Coriander powder – 1 tsp Garam masala – ½ tsp Oil – 2–3 tbsp Salt – to taste Fresh coriander – for garnish Execution 1. Cook Rajma Drain soaked rajma → pressure cook with 3 cups water and a pinch of salt until soft (4–5 whistles). Keep water aside. 2. Prepare Masala Heat oil → sauté onions till golden. Add ginger-garlic … Read more

Ingredients Paneer – 200 g, crumbled Onion – 1 medium, finely chopped Tomato – 1 medium, finely chopped Green chili – 1–2, chopped Ginger-garlic paste – 1 tsp Turmeric – ¼ tsp Red chili powder – ½–1 tsp Garam masala – ½ tsp Oil – 2 tbsp Salt – to taste Fresh coriander – for garnish Execution 1. Sauté Base Heat oil → sauté onions + green chili till translucent. Add ginger-garlic paste → fry 1–2 mins. Add tomatoes, turmeric, chili powder, salt → cook till tomatoes soften. 2. Add Paneer Add crumbled paneer → mix well with masala. Cook … Read more

Ingredients Ridge gourd (Beerkay/Dappalam) – 2 medium, peeled & chopped Milk – 1 cup (full-fat recommended) Onion – 1 medium, chopped Green chili – 1–2, chopped Turmeric – ¼ tsp Red chili powder – ½ tsp Coconut – 2 tbsp, grated (optional) Oil – 1–2 tsp Mustard seeds – ½ tsp Curry leaves – few Salt – to taste Execution 1. Cook Ridge Gourd Heat oil, add mustard seeds & curry leaves. Sauté onions + green chili until soft. Add ridge gourd, turmeric, salt → cook 5–6 mins until slightly tender. 2. Add Milk Lower flame → pour milk and … Read more

Ingredients Drumsticks (Goru Chikkudu) – 2–3, cut into 2–3 inch pieces Onion – 1 medium, sliced Green chili – 1–2, chopped Oil – 3 tbsp Salt – to taste Dry red chilies – 5–6 Coriander seeds – 2 tsp Cumin seeds – 1 tsp Black pepper – ½ tsp Urad dal – 1 tsp Chana dal – 1 tsp Garlic – 2 cloves (optional)   Execution Prepare Gunpowder Masala Dry roast all ingredients on low flame until aromatic. Grind to a coarse powder. 2. Cook Drumsticks Heat oil → sauté onions and green chili. Add drumstick pieces → sauté 2–3 … Read more

Ingredients Snake gourd (Padwal/Venkaaya) – 1 medium, chopped Green chili – 1–2 Garlic – 1 clove (optional) Tamarind – small lemon-sized ball Salt – to taste Oil – 1–2 tsp Mustard seeds – ½ tsp Curry leaves – few Execution 1. Prepare Snake Gourd Peel and chop snake gourd into small pieces. Optional: lightly steam or sauté to soften. 2. Grind Grind snake gourd, green chili, garlic, and tamarind into a smooth paste with little water. Add salt to taste. 3. Temper Heat oil → add mustard seeds & curry leaves. Pour over the chutney. 4. Serve Serve fresh as … Read more