Recipe Category: Vegetarian

Ingredients Ridge gourd (Dappalam/Tori) – 2 medium, peeled & cut into pieces Tamarind – lemon-sized ball, soaked and pulp extracted Onion – 1 medium, chopped Tomato – 1 medium, chopped Green chili – 1–2, chopped Turmeric – ¼ tsp Red chili powder – ½–1 tsp Salt – to taste Oil – 2–3 tbsp Curry leaves – few For Pulusu Masala (optional) Coriander seeds – 1 tsp Cumin seeds – ½ tsp Dry red chili – 2 Fenugreek seeds – ¼ tsp Execution 1 Prepare the Lobsters: Boil the lobsters in a large pot of salted water for about 8-10 minutes until … Read more

Ingredients Bitter gourd (Kakarakayi/Karela) – 2–3 small, 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 Bitter Gourd Wash, chop, and optionally sprinkle salt for 10 minutes to reduce bitterness. Rinse and pat dry. 2. Grind Grind bitter 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 pachadi. 4. Serve Serve as … Read more

Ingredients Cucumber – 1 medium, peeled & chopped Green chili – 1–2 Ginger – ½ inch piece Garlic – 1 clove (optional) Yogurt / Curd – ¼ cup Salt – to taste Oil – 1 tsp Mustard seeds – ½ tsp Curry leaves – few Execution 1. Grind In a blender, combine cucumber, green chili, ginger, garlic, and salt. Blend to a smooth paste. Add yogurt and mix well. 2. Temper Heat oil → add mustard seeds & curry leaves. Pour over the chutney. 3. Serve Serve chilled with idli, dosa, or rice. Additional tips Peel the cucumber to avoid … Read more

Ingredients Brinjals (eggplant) – 4–5 small, cut into cubes Toor dal / Pigeon peas – ½ cup, soaked for 30 mins Onion – 1 medium, chopped Tomato – 1 medium, chopped Tamarind – lemon-sized ball, soaked Green chili – 1–2, chopped Turmeric – ¼ tsp Red chili powder – 1 tsp Coriander powder – 1 tsp Cumin seeds – ½ tsp Oil – 2–3 tbsp Salt – to taste Curry leaves – few Execution 1. Cook Dal Pressure cook soaked toor dal with turmeric and water until soft (2–3 whistles). Mash lightly and set aside. 2. Prepare Brinjal Heat oil … Read more

Ingredients Bitter gourd (Kakarakayi/Karela) – 250 g, washed & sliced thin Onion – 1 medium, sliced Green chili – 1–2, chopped Turmeric – ¼ tsp Red chili powder – 1 tsp Coriander powder – 1 tsp Cumin seeds – ½ tsp Oil – 2–3 tbsp Salt – to taste Lemon juice – 1 tsp (optional, reduces bitterness) Execution 1. Prep the Bitter Gourd Slice thin and remove seeds. Optional: Sprinkle salt and keep for 10–15 mins, then rinse to reduce bitterness. 2. Fry Heat oil → add cumin seeds, onions, green chili → sauté till onions are soft. Add bitter … Read more

Ingredients Dondakaya / Ivy Gourd – 250 g, washed & cut into 1–2 inch pieces Onion – 1 medium, sliced (optional) Green chili – 1–2, chopped Turmeric – ¼ tsp Red chili powder – ½–1 tsp Coriander powder – 1 tsp Cumin seeds – ½ tsp Oil – 2–3 tbsp Salt – to taste Execution 1. Prep the Dondakaya Wash and pat dry. Cut into uniform pieces for even cooking. 2. Fry Heat oil → add cumin seeds, green chili, onions (if using). Add dondakaya, turmeric, chili, coriander powder, salt → sauté on medium flame. Cook uncovered until tender and … Read more

Ingredients Bhindi (Okra) – 250 g, washed & slit Onion – 1 medium, sliced (optional) Turmeric – ¼ tsp Red chili powder – ½–1 tsp Coriander powder – 1 tsp Cumin powder – ½ tsp Oil – 2–3 tbsp Salt – to taste Execution 1. Prep the Bhindi Wash and pat dry completely. Cut into 1–2 inch pieces; moisture will make them slimy. 2. Fry Heat oil in a pan → add onions if using, sauté till golden. Add bhindi, turmeric, chili, coriander, cumin → sauté on medium flame. Cook uncovered, stirring occasionally, until tender and lightly crisp (10–12 mins). … Read more

Ingredients Cooked rice – 2 cups (cooled) Tamarind – lemon-sized ball, soaked and pulp extracted Green chili – 1–2, chopped Turmeric – ¼ tsp Salt – to taste Oil – 2–3 tbsp Curry leaves – few Mustard seeds – 1 tsp Chana dal – 1 tsp Urad dal – ½ tsp Dry red chili – 1–2 Peanuts – 2 tbsp, roasted Jaggery – ½ tsp (optional) Execution 1. Prepare Tamarind Paste Soak tamarind in warm water, extract pulp, discard fibers. 2. Make the Tempering Heat oil → add mustard seeds, chana dal, urad dal, dry red chili, peanuts, curry leaves. … Read more

Ingredients Mixed vegetables – 2 cups (carrot, beans, peas, cauliflower, capsicum, potato) Onion – 1 medium, chopped Tomato – 1 medium, chopped Ginger-garlic paste – 1 tsp Green chili – 1, 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 Water – ½–1 cup (adjust for gravy) Execution 1. Sauté Base Heat oil, sauté onions till golden. Add ginger-garlic paste + green chili → fry 1–2 mins. Add tomatoes → cook till soft. 2. Add … Read more

Ingredients Small brinjals – 6–8, slit but kept whole Onion – 1 medium, chopped Tomato – 1 medium, chopped Tamarind – lemon-sized ball, soaked Red chili powder – 1 tsp Turmeric – ¼ tsp Coriander powder – 1 tsp Cumin powder – ½ tsp Groundnuts – 2 tbsp, roasted & powdered Sesame seeds – 1 tsp, roasted & powdered Oil – 3–4 tbsp Salt – to taste Fresh coriander – for garnish Execution 1. Prepare the Stuffing Mix roasted groundnuts + sesame seeds + chili, turmeric, coriander, cumin, and tamarind pulp into a thick paste. Stuff the brinjals with this … Read more