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Recipes in this Video
12 recipes
vegetarian
Ingredients
- ●2 medium beetroot, boiled and grated
- ●1 cup plain yogurt
- ●1/2 tsp cumin powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh coriander, chopped
- ●1 green chili, finely chopped (optional)
Instructions
- 1Boil the beetroot until tender, then peel and grate them.
- 2In a mixing bowl, add the plain yogurt and whisk until smooth.
- 3Add the grated beetroot to the yogurt and mix well.
- 4Sprinkle in the cumin powder, salt, and black pepper, and stir to combine.
- 5If using, add the finely chopped green chili for extra heat.
- 6Fold in the chopped fresh coriander.
- 7Taste and adjust seasoning if necessary.
- 8Chill in the refrigerator for at least 30 minutes before serving.
- 9Serve as a side dish or dip with your favorite Indian bread or rice.
Equipment
mixing bowlwhiskgraterrefrigerator
Ingredients
- ●1 cup mango puree
- ●1/2 cup rice
- ●4 cups coconut milk
- ●1/2 cup jaggery (or sugar)
- ●1/4 tsp cardamom powder
- ●1/4 cup roasted cashews
- ●1/4 cup raisins
- ●1 tbsp ghee (clarified butter)
Instructions
- 1Wash the rice thoroughly and soak it in water for about 30 minutes.
- 2In a pot, bring the coconut milk to a gentle boil over medium heat.
- 3Add the soaked rice to the boiling coconut milk and cook until the rice is soft and cooked through, stirring occasionally.
- 4Once the rice is cooked, add the mango puree and mix well.
- 5Add jaggery (or sugar) to the mixture and stir until it dissolves completely.
- 6Sprinkle in the cardamom powder and mix well to combine all the flavors.
- 7In a small pan, heat ghee and add the roasted cashews and raisins, frying them until golden brown.
- 8Pour the ghee mixture over the payasam and stir gently to incorporate.
- 9Remove from heat and let it cool slightly before serving.
- 10Serve warm or chilled, garnished with additional cashews and raisins if desired.
Equipment
potpanspatulameasuring cupsmeasuring spoons
Laddu is a traditional Indian sweet often made during festivals and celebrations.
Ingredients
- ●1 cup pitted dates
- ●1 cup mixed nuts (almonds, cashews, walnuts)
- ●1/2 cup desiccated coconut
- ●1/4 cup ghee (clarified butter)
- ●1/2 tsp cardamom powder
- ●1/4 tsp salt
Instructions
- 1In a pan, heat the ghee over medium heat.
- 2Add the mixed nuts and sauté until they are golden brown. Remove from the pan and let them cool.
- 3In the same pan, add the pitted dates and cook until they soften, stirring occasionally.
- 4Once the dates are soft, mash them with a spatula or fork until they form a paste.
- 5Add the sautéed nuts back into the pan with the date paste.
- 6Stir in the desiccated coconut, cardamom powder, and salt until well combined.
- 7Remove the mixture from the heat and let it cool slightly until it's manageable to handle.
- 8Grease your hands with a little ghee and take small portions of the mixture to form into round balls (laddus).
- 9Place the formed laddus on a plate and let them cool completely.
- 10Store in an airtight container at room temperature.
Equipment
panspatulaplateairtight container
Ingredients
- ●2 cups grated carrots
- ●1/2 cup roasted peanuts
- ●1/4 cup chopped fresh cilantro
- ●1/4 cup lime juice
- ●2 tbsp honey
- ●1 tbsp soy sauce
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes
Instructions
- 1In a large bowl, combine the grated carrots and roasted peanuts.
- 2Add the chopped cilantro to the bowl with the carrots and peanuts.
- 3In a separate small bowl, whisk together the lime juice, honey, soy sauce, salt, black pepper, and red pepper flakes until well combined.
- 4Pour the dressing over the carrot and peanut mixture.
- 5Toss everything together until the carrots and peanuts are evenly coated with the dressing.
- 6Let the salad sit for about 10 minutes to allow the flavors to meld.
- 7Serve chilled or at room temperature.
Equipment
gratermixing bowlwhiskmeasuring cupsmeasuring spoons
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 cup whole green moong beans
- ●2 cups water
- ●1 medium cucumber, diced
- ●1 medium tomato, diced
- ●1/2 red onion, finely chopped
- ●1/4 cup fresh cilantro, chopped
- ●1 green chili, finely chopped (optional)
- ●1/2 tsp cumin powder
- ●1/2 tsp salt
- ●1 tbsp lemon juice
- ●1 tbsp olive oil
Instructions
- 1Rinse the whole green moong beans under cold water until the water runs clear.
- 2In a pot, add the rinsed moong beans and 2 cups of water. Bring to a boil, then reduce heat and simmer for about 30 minutes or until tender.
- 3Once cooked, drain the beans and let them cool.
- 4In a large mixing bowl, combine the cooled moong beans, diced cucumber, diced tomato, chopped red onion, chopped cilantro, and green chili (if using).
- 5In a small bowl, whisk together the cumin powder, salt, lemon juice, and olive oil.
- 6Pour the dressing over the salad and toss gently to combine all ingredients.
- 7Taste and adjust seasoning if necessary.
- 8Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
potmixing bowlwhiskmeasuring cupsmeasuring spoons
veganplant-basedgluten-freenut-freesoy-free
Amla pickle is a traditional Indian condiment made from the amla fruit, known for its health benefits and tangy flavor.
Ingredients
- ●500 grams amla (Indian gooseberry)
- ●100 grams salt
- ●200 grams jaggery (or sugar)
- ●1 tablespoon mustard seeds
- ●1 tablespoon fenugreek seeds
- ●1 tablespoon turmeric powder
- ●1 tablespoon red chili powder
- ●1/2 teaspoon asafoetida (hing)
- ●1/2 cup mustard oil
Instructions
- 1Wash the amla thoroughly and pat them dry with a clean cloth.
- 2In a pan, dry roast the mustard seeds and fenugreek seeds until they are fragrant. Let them cool and then grind them coarsely.
- 3In a large mixing bowl, combine the amla, salt, turmeric powder, red chili powder, and the ground mustard and fenugreek mixture. Mix well to coat the amla evenly.
- 4Add jaggery (or sugar) to the mixture and stir until it is well combined.
- 5Heat mustard oil in a pan until it reaches smoking point, then let it cool slightly before pouring it over the amla mixture.
- 6Mix everything thoroughly, ensuring the amla is well coated with the spices and oil.
- 7Transfer the mixture into a clean, dry glass jar, pressing down to remove any air pockets.
- 8Seal the jar tightly and let it sit in a sunny spot for about 7-10 days, shaking it gently every day to mix the contents.
- 9After the pickling period, the amla pickle is ready to be enjoyed. Store it in a cool, dark place or refrigerate for longer shelf life.
Equipment
mixing bowlpangrinderglass jar
🌶️🌶️🌶️Medium
vegetariangluten-freenut-free
Ingredients
- ●1 cup poha (flattened rice)
- ●1 medium onion, finely chopped
- ●1 green chili, slit
- ●1/2 tsp mustard seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt
- ●1/2 cup fresh lemon juice
- ●2 tbsp oil
- ●2 tbsp fresh coriander leaves, chopped
- ●1/4 cup peanuts, roasted
Instructions
- 1Rinse the poha in water and drain it. Let it sit for about 10 minutes to soften.
- 2In a pan, heat the oil over medium heat. Add mustard seeds and let them splutter.
- 3Add the chopped onions and green chili to the pan. Sauté until the onions turn translucent.
- 4Stir in the turmeric powder and salt, mixing well.
- 5Add the softened poha to the pan and gently mix it with the onion mixture.
- 6Pour in the fresh lemon juice and mix until the poha is evenly coated.
- 7Cook for another 2-3 minutes, stirring occasionally.
- 8Remove from heat and garnish with chopped coriander leaves and roasted peanuts.
- 9Serve warm as a snack or light meal.
Equipment
panspatulabowl
vegetarian
Ingredients
- ●1 cup flattened rice (poha)
- ●1 cup yogurt (curd)
- ●1/2 cup chopped onions
- ●1/2 cup chopped tomatoes
- ●1/4 cup chopped coriander leaves
- ●2 green chilies, chopped
- ●1/2 tsp mustard seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt
- ●1 tbsp oil
- ●1/4 tsp sugar
- ●1/4 cup roasted peanuts (optional)
Instructions
- 1Rinse the flattened rice (poha) in water and drain it. Set aside to soften for about 10 minutes.
- 2In a pan, heat the oil over medium heat. Add mustard seeds and let them splutter.
- 3Add chopped onions and green chilies to the pan. Sauté until the onions turn translucent.
- 4Stir in the chopped tomatoes and cook until they soften.
- 5Add turmeric powder and salt, mixing well.
- 6Add the softened poha to the pan and gently mix to combine with the onion-tomato mixture.
- 7Add sugar and mix again. Cook for another 2-3 minutes, stirring occasionally.
- 8Remove from heat and let it cool slightly.
- 9In a bowl, combine the poha mixture with yogurt (curd) and mix well.
- 10Garnish with chopped coriander leaves and roasted peanuts if using. Serve immediately.
Equipment
panbowlspatula
🌶️🌶️🌶️Low
vegetariangluten-free
Originating from the Indian subcontinent, Cucumber Raita is a refreshing yogurt-based side dish that helps balance the heat of spicy foods. Traditionally served with biryani or curry, it has become a staple in many households. Today, variations exist globally, often incorporating different herbs and spices to suit local tastes.
Ingredients
- ●cucumber
- ●plain yogurt
- ●salt
- ●cumin powder
- ●black pepper
- ●fresh cilantro
- ●mint leaves
- ●lemon juice
Instructions
- 1Grate the cucumber using a box grater or food processor.
- 2Place the grated cucumber in a clean kitchen towel and squeeze out excess moisture.
- 3In a mixing bowl, combine plain yogurt and the drained cucumber.
- 4Add salt, cumin powder, and black pepper to the yogurt mixture.
- 5Chop fresh cilantro and mint leaves, then add them to the bowl.
- 6Pour in lemon juice and mix all ingredients until well combined.
- 7Taste and adjust seasoning if necessary.
- 8Chill the raita in the refrigerator for at least 30 minutes before serving.
- 9Serve cold as a side dish or condiment with spicy dishes.
milk
Originating from the Indian subcontinent, Sweet Lassi is a refreshing yogurt-based drink traditionally enjoyed during hot weather. It is often served with meals to balance spicy flavors and is a staple in many households. Today, variations like Mango Lassi have gained global popularity, making it a favorite in South Asian restaurants worldwide.
Ingredients
- ●yogurt
- ●water
- ●sugar
- ●cardamom
- ●ice cubes
- ●rose water
- ●saffron
- ●pistachios
Instructions
- 1Blend yogurt and water until smooth and creamy.
- 2Add sugar and blend until dissolved.
- 3Incorporate cardamom and rose water, blending briefly.
- 4Add ice cubes and blend until frothy and chilled.
- 5Taste and adjust sweetness if necessary.
- 6Pour into glasses and garnish with crushed pistachios.
Ingredient Alternatives
yogurt
Healthier: Greek yogurt
Cheaper: buttermilk
Greek yogurt adds creaminess with fewer calories.
sugar
Healthier: honey
Cheaper: jaggery
Honey offers natural sweetness with a unique flavor.
rose water
Cheaper: vanilla extract
Vanilla extract provides a pleasant aroma at a lower cost.
saffron
Cheaper: turmeric
Turmeric adds color without the high price of saffron.
Techniques
blending
Equipment
blendermeasuring cupsserving glasses
🌶️🌶️🌶️Lowdairy
Also Known As
LassiMango Lassi
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Watermelon juice is a popular refreshment in Pakistan, especially during the hot summer months. It is often enjoyed at roadside stalls and family gatherings, symbolizing hospitality and summer joy. The drink is cherished for its natural sweetness and hydrating properties. Today, variations with added herbs or spices are common, making it a versatile and beloved beverage worldwide.
Ingredients
- ●watermelon
- ●lime juice
- ●sugar
- ●mint leaves
- ●ice cubes
Instructions
- 1Cut watermelon into chunks and remove seeds.
- 2Place watermelon chunks in a blender.
- 3Add lime juice and sugar to the blender.
- 4Blend until smooth and frothy, about 1-2 minutes.
- 5Taste and adjust sweetness if necessary.
- 6Strain the juice through a fine mesh sieve if desired.
- 7Pour juice into glasses over ice cubes.
- 8Garnish with mint leaves before serving.
Ingredient Alternatives
sugar
Healthier: honey
Cheaper: agave syrup
Honey adds sweetness with fewer calories.
lime juice
Healthier: lemon juice
Cheaper: citric acid
Lemon juice provides a similar tangy flavor.
Techniques
blendingstraining
Equipment
blenderfine mesh sieveglasses
Also Known As
Watermelon SmoothieWatermelon Slush
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Chutneys are a staple in many South Asian cuisines, often served as a condiment to enhance the flavor of meals.
Ingredients
- ●1 cup fresh curry leaves
- ●1/2 cup grated coconut
- ●2 tbsp ginger, chopped
- ●2-3 green chilies
- ●1/2 tsp mustard seeds
- ●1/2 tsp cumin seeds
- ●1 tbsp oil
- ●1/2 tsp salt
- ●1 tbsp lemon juice
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add mustard seeds and cumin seeds, and let them splutter.
- 3Add chopped ginger and green chilies, sauté for 2-3 minutes until fragrant.
- 4Add fresh curry leaves and sauté for another 2-3 minutes until they wilt.
- 5Remove from heat and let the mixture cool.
- 6In a blender, combine the sautéed mixture with grated coconut, salt, and lemon juice.
- 7Blend until smooth, adding a little water if necessary to achieve desired consistency.
- 8Taste and adjust seasoning if needed.
- 9Transfer to a serving bowl and serve with rice or dosa.
Equipment
panblenderserving bowl
🌶️🌶️🌶️Low
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