Ingredients 1 cup rice ½ cup split urad dal 1 teaspoon fenugreek seeds 2 cups water (for soaking) 1 teaspoon salt 1 cup grated coconut 1 tablespoon oil (for cooking) ½ cup water (for batter) Chutney (for serving) Sambar (for serving) Method Soak the rice, urad dal, and fenugreek seeds in 2 cups of water […]
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Ingredients 1 cup baby corn, chopped 2 cups arbi (taro), peeled and cut into cubes 1 cup carrots, sliced 1 onion, chopped 2 tablespoons vegetable oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon salt 1 teaspoon black pepper Method Heat the oil in a large pan over medium
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Ingredients 1 cup rolled oats 2 cups milk 1 ripe banana 2 tablespoons honey 1 teaspoon vanilla extract 1 cup frozen mixed berries 1 tablespoon chia seeds 1 teaspoon cinnamon 1 cup spinach 1 tablespoon peanut butter Method 1. Combine the rolled oats and milk in a bowl. Mix well and let it sit for
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Ingredients 2 cups cabbage, shredded 1 medium onion, chopped 1 medium tomato, chopped 1 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon turmeric powder 2 teaspoons chili powder 1 cup water Salt to taste 1 tablespoon grated coconut Method Heat the oil in a pan over medium heat. Add mustard seeds and let them splutter.
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Ingredients 1 small head of cauliflower, chopped 2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon turmeric powder 1 teaspoon cumin seeds 2 medium tomatoes, chopped 1 teaspoon salt 1 tablespoon sugar 1 tablespoon lemon juice 2 cups water Method Heat oil in a large pan over medium heat. Add mustard seeds and let them
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Ingredients 1 cup cabbage, finely chopped 1 cup spinach, chopped 1 medium onion, finely chopped 1 medium tomato, chopped 1 teaspoon ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon cumin powder 2 tablespoons oil Salt to taste 4 Makki (corn) flour rotis Method 1. Heat the oil in a large pan over medium heat. Add
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Ingredients 2 cups basmati rice 4 cups water 1 tsp cumin seeds 1 large onion, sliced 2 cups mixed vegetables, chopped (like carrots, peas, and beans) 1 tsp turmeric powder 1 tsp red chili powder Salt to taste 2 tbsp cooking oil Fresh coriander leaves for garnish Method Heat oil in a large pot over
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Ingredients 2 cups besan (gram flour) 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon salt 2 cups water 1 tablespoon oil 1 cup coriander leaves, chopped 1 lemon, juiced Method 1. Start by mixing the besan, cumin seeds, mustard seeds, turmeric powder, red chili
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Chettinad Style Lunch Recipe Ingredients 1 cup of basmati rice 2 tablespoons of vegetable oil 1 large onion, chopped 2 tomatoes, chopped 3 cloves of garlic, minced 1 inch piece of ginger, grated 1 tablespoon of Chettinad spice mix 2 cups of mixed vegetables (like carrots, peas, and beans) 2 cups of vegetable broth Salt
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Ingredients 1 cup kala chana (black chickpeas) 1 big radish, grated 1 cup spinach, chopped 1 medium onion, finely chopped 1 teaspoon ginger-garlic paste 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon red chili powder Salt, to taste 2 tablespoons oil Method 1. Soak the kala chana in water overnight. Drain and rinse
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Ingredients 2 cups whole wheat flour 1 tsp salt 1 cup water (adjust as needed) 3 medium potatoes, peeled and cubed 1 cup ridge gourd, diced 2 tbsp oil 1 tsp cumin seeds 1 tsp turmeric powder 1 tsp red chili powder Fresh coriander leaves for garnish Method Combine whole wheat flour and salt in
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Ingredients 2 cups rice 1 cup split yellow lentils 1 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 2 green chilies, chopped 1 onion, finely chopped 1 cup mixed vegetables (like carrots and peas) 4 cups water Salt to taste Method Rinse the rice and lentils together under cold water until the water
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