Make this beetroot chutney with coconut, green chili, and a mustard-urad tadka. It is ready in 15 minutes for dosa, idli, and rice.
Tag: gluten free
Coconut Chutney Recipe (South Indian Nariyal Chutney)
Blend this coconut chutney with green chili, ginger, and a mustard-dal tadka. Ready in 10 minutes for dosa, idli, and uttapam.
Bhindi Do Pyaza (Restaurant-Style Okra, Onions Twice)
Restaurant-style bhindi do pyaza: okra cooked with onions twice, a spoonable masala, and a crunchy chili tadka.
Roasted Malai Broccoli Tikka
Roast broccoli in a creamy hung-curd malai marinade. This malai broccoli tikka works in the oven, air fryer, or tawa.
Moong Dal Buns
Bake moong dal buns with psyllium and Greek yogurt. No maida, no yeast. Cool fully so they slice.
Nawabi Kofta Curry (Stuffed Paneer Potato Koftas)
Stuffed paneer potato koftas in a royal tomato-cream gravy. This nawabi kofta curry is a festive vegetarian dinner.
Malai Kofta Recipe (Restaurant Style Paneer Kofta Curry)
Restaurant-style malai kofta: paneer dumplings in a strained cream gravy, with notes so they hold. Serve with naan or jeera rice.
Navratri Vrat Snacks and Chaat (Farali)
Ten Navratri vrat snacks I actually cook, from sabudana chaat cups to suran fries and masala chaas, so chai time stays farali.
Gobi Musallam (Whole Roasted Cauliflower in Mughlai Gravy)
Make gobi musallam at home: whole roasted cauliflower in a white Mughlai yogurt-cashew gravy. Slice it at the table.
Methi Dal (Fresh Fenugreek Lentil Curry)
Cook creamy toor dal with wilted fresh methi. This methi dal is weeknight fenugreek dal for rice or roti.