Cubes of paneer dipped in chickpea batter and deep-fried.

Paneer Pakora

Veg Mulligatawny

Idly with Samba Sauce

Vegetable Tikka Masala

Masala Dosa

Plain Naan

Chicken 65

Rava Dosa

Thalappakatti Biryani Family Pack

Chilli Paneer

Chicken Samosa

Mixed vegetables cooked in a spiced curry sauce

Vegetable Curry

Onion Bhaji

Paneer Tikka

Tender chicken simmered in a creamy tomato sauce.

Chicken Tikka Masala

Chicken Tikka

Crispy pastry filled with seasoned potatoes and peas.

Vegetable Samosa

Indian flatbread topped with garlic and butter.

Garlic Naan

Masala Chai

Aromatic basmati rice cooked with mixed vegetables.

Vegetable Biryani

Marinated chicken wings fried to perfection.

Chicken Wings

A refreshing yogurt drink flavored with mango.

Mango Lassi

Deep-fried dough balls soaked in sweet syrup.

Gulab Jamun

Palak Paneer

Cut the paneer into small cubes of approximately 1-inch size. Set aside.

Cutting Paneer

In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, garam masala, and salt. Mix well.

Mixing Ingredients

Gradually add water to the dry ingredients while stirring continuously to form a smooth batter. The batter should be thick enough to coat the paneer cubes.

Adding Water

In a deep frying pan, heat the oil on medium-high heat until it reaches around 180°C (350°F) or until a small drop of batter sizzles when added to the oil.

Heating Oil

Dip each paneer cube into the prepared batter, ensuring it is completely coated.

Coating Paneer

Carefully drop the coated paneer cubes into the hot oil, making sure not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-4 minutes.

Deep-Frying

Using a slotted spoon, remove the fried paneer pakoras from the oil and place them on a plate lined with paper towels to absorb excess oil.

Draining Excess Oil

Serve the paneer pakoras hot with mint chutney or ketchup for dipping.

Final Touch

Paneer

Chickpea flour (Besan)

Water

Turmeric powder

Red chili powder

Garam masala

Salt

Dice the carrots, celery, onion, potatoes, and tomatoes into small, uniform pieces. Mince the garlic and ginger finely.

Chop the vegetables

Wash the spinach thoroughly and chop it coarsely.

Prepare the spinach

In a large pot, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Then add the diced onion, garlic, and ginger. Sauté until the onion becomes translucent.

Sauté the spices

Stir in the chopped carrots, celery, potatoes, and tomatoes. Cook for about 5 minutes, stirring occasionally.

Add vegetables

Add turmeric powder, coriander powder, and garam masala to the pot. Stir well to coat the vegetables with the spices.

Mix in spices

Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat and let it simmer for about 20 minutes or until the vegetables are tender.

Add liquids

Add the chopped spinach and coconut milk to the pot. Stir well and cook for an additional 5 minutes.

Stir in spinach and coconut milk

Add lemon juice, salt, and black pepper to taste. Stir in fresh cilantro before serving.

Season and finish

Carrots

Celery

Onion

Garlic

Ginger

Potatoes

Spinach

Tomatoes

Cumin seeds

Coriander powder

Black pepper

Vegetable broth

Coconut milk

Lemon juice

Fresh cilantro

In a large bowl, soak idly rice and split urad dal with fenugreek seeds in enough water for 6-8 hours or overnight.

Soak Ingredients

After soaking, drain the water and transfer the rice and dal mixture to a blender. Add about 1 cup of water and blend to a smooth batter. The consistency should be thick but pourable.

Grind the Batter

Pour the batter into a large container, cover it, and let it ferment in a warm place for 8-12 hours until it doubles in size and is bubbly.

Ferment the Batter

Once fermented, add salt and mix well. Grease idly molds with a little oil.

Prepare for Steaming

Fill each mold with the batter and place them in a steamer. Steam for 10-15 minutes until a toothpick inserted comes out clean.

Steam Idlies

Remove the idlies from the molds and serve warm with samba sauce.

Serve Idlies

Finely chop the tomatoes, onion, green chilies, ginger, and garlic.

Chop Ingredients

In a pan, heat the oil over medium heat. Add mustard seeds and let them splutter.

Cook the Base

Add chopped onions, ginger, garlic, and green chilies to the pan. Sauté until the onions become translucent.

Sauté Aromatics

Add chopped tomatoes, turmeric powder, coriander powder, and salt to taste. Cook until the tomatoes are soft and mushy.

Add Tomatoes and Spices

Finally, add curry leaves and stir well. Cook for another 2-3 minutes.

Add Curry Leaves

Remove from heat and serve the samba sauce hot alongside the idlies.

Serve with Idlies

Idly rice

Split urad dal (black gram)

Fenugreek seeds

Green chilies

Curry leaves

Mustard seeds

Wash and chop the cauliflower, bell pepper, zucchini, and carrots into bite-sized pieces. Set aside.

Prepare the Vegetables

Mince the garlic and grate the ginger. Chop the onion finely.

Prep Aromatics

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Sauté the Aromatics

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Add Garlic and Ginger

Add the cauliflower florets, bell pepper, zucchini, carrots, and green peas to the pan. Stir well to combine all the ingredients.

Cook the Vegetables

Sprinkle in the cumin, coriander, turmeric, garam masala, salt, and black pepper. Stir to coat the vegetables evenly with the spices.

Add Spices

Pour in the tomato puree and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Add Tomato and Coconut Milk

Reduce the heat to low and let the mixture simmer for about 15-20 minutes, or until the vegetables are tender.

Simmer

Once cooked, garnish with fresh cilantro before serving. Serve hot with rice or naan.

Garnish and Serve

Cauliflower florets

Bell pepper (diced)

Zucchini (diced)

Carrots (sliced)

Green peas

Vegetable oil

Onion (finely chopped)

Garlic (minced)

Ginger (grated)

Tomato puree

Cumin powder

Fresh cilantro (for garnish)

In a large bowl, soak the rice, split urad dal, and fenugreek seeds in water for at least 6 hours or overnight.

After soaking, drain the water and transfer the soaked ingredients to a blender. Add about 4 cups of fresh water and blend until you achieve a smooth batter. The consistency should be similar to pancake batter.

Grind Batter

Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours until it has doubled in volume. Stir in salt after fermentation.

Ferment Batter

In a pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Add chopped onions, green chilies, ginger, and curry leaves. Sauté until the onions are translucent.

Cook Filling

Add the boiled and mashed potatoes along with turmeric powder. Mix well and cook for another 2-3 minutes. Adjust salt to taste. Remove from heat and set aside.

Add Potatoes

Heat a non-stick skillet or dosa pan over medium heat. Lightly grease it with oil or ghee.

Heat Pan

Once the pan is hot, pour a ladleful of dosa batter onto the pan and spread it into a thin circle using the back of the ladle.

Pour Batter

Drizzle a little oil or ghee around the edges of the dosa and cook for 2-3 minutes until the bottom is golden brown.

Cook Dosa

Place a portion of the potato masala filling in the center of the dosa and fold it over. Cook for another minute.

Add Filling

Remove the dosa from the pan and serve hot with coconut chutney or sambar on the side.

Serve

Rice

Split Urad Dal (Black Gram)

Fenugreek Seeds

Potatoes (boiled and mashed)

Green Chilies (finely chopped)

Mustard Seeds

Curry Leaves

Turmeric Powder

Oil or Ghee

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Combine Dry Ingredients

Once the yeast is activated, add the yogurt and olive oil to the yeast mixture, and stir to combine.

Mix Wet Ingredients

Make a well in the center of the flour mixture and pour in the wet ingredients. Gradually mix the flour into the wet ingredients until a shaggy dough forms.

Form the Dough

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Let it Rise

Preheat your oven to its highest setting (around 500°F or 260°C) and place a baking stone or an inverted baking sheet inside to heat up.

Preheat the Oven

Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball, then flatten it into an oval shape about 1/4 inch thick.

Shape the Naan

If desired, sprinkle minced garlic or chopped cilantro on top of each naan and gently press it into the dough.

Add Toppings (Optional)

Carefully place the shaped naan onto the preheated baking stone or inverted baking sheet. Bake for 3-5 minutes until puffed and golden brown.

Bake the Naan

Remove the naan from the oven and brush with melted butter for added flavor and shine.