Category: food

Sattu recipes for breakfast

Sattu, made from roasted gram flour, is a protein-rich superfood that helps keep you energized and full for longer. It also cools the body, aids digestion, and makes for a refreshing summer drink or filling meal. Here are 10 creative ways to incorporate protein-rich sattu into your breakfast.

Sattu paratha

To prepare a delicious sattu paratha, make a dough with whole wheat flour and stuff it with a filling of sattu, spices, and herbs. Cook it on a hot tawa with ghee until both sides are golden brown. Serve hot and enjoy your flavourful sattu paratha!

Sattu drink

Mix sattu with water or buttermilk, add a pinch of salt, and then mix in chopped onions, tomatoes, and coriander leaves to create a refreshing drink.

Sattu pancakes

Prepare a flavourful pancake batter using sattu, whole wheat flour, and water. Cook them like regular pancakes and serve with honey or yogurt.

Sattu porridge

To prepare a healthy and aromatic porridge, cook sattu with milk or water, sweeten it with honey or jaggery, and add chopped nuts and juicy fruits for a delicious breakfast treat.

Sattu chilla

Create a satisfying chilla by preparing a batter with sattu, water, and spices. Cook it on a hot tawa and serve it with fresh homemade mint and green chilli chutney and chilled yogurt.

Sattu laddoos

Prepare satisfying laddoos by mixing sattu with jaggery syrup or powdered jaggery, desi ghee, and a variety of finely chopped nuts. Shape the mixture into small balls to create a nutritious snack.

Sattu dosa

Prepare a satisfying crispy snack by preparing a batter with sattu, rice flour, and water. Cook thin dosas on a hot tawa and serve them with fresh coconut chutney and sambar for a delicious meal.

Sattu smoothie

Simply blend sattu with yogurt or milk, a ripe banana, and a spoonful of honey to create a creamy and protein-packed smoothie.

Tasty okra recipes

Bhindi might just be the unsung hero of Indian kitchens. It’s quick to cook, full of fibre, and surprisingly versatile once you stop treating it like a boring side dish. Whether you like it crisped up, stuffed, tossed in curd, or blended with bold spices, there’s a bhindi for every mood. And the best part? It doesn’t need hours to shine, just a few good ideas and a hot pan. Here’s how to make this green gem the star of your plate, in under fifteen minutes.

Crispy masala bhindi

Slice the bhindi thin and even. Mix it up with some besan, amchur, red chilli, and salt. Then shallow fry it till it’s nice and crunchy. It’s light, a bit tangy, and great as a snack or on the side. Just squeeze some lime on top to make it taste even better.

Bhindi in curd kadhi style

Lightly fry the bhindi and drop it into a quick curd gravy with ginger, haldi and jeera. The bhindi soaks up all that creamy, tangy flavour and the whole thing comes together like a warm, comforting meal. It’s perfect with hot rice on days when you want something light, easy and still really satisfying.

Onion bhindi stir-fry

Slice the bhindi and onions into long strips – nothing too neat. Toss them into a hot pan with mustard seeds and a couple of green chillies. Let it sizzle. The onions turn sweet, the bhindi stays tender with a bit of bite, and the whole thing just comes together. Simple, quick, and quietly perfect with roti or dal-chawal.

Bhindi peanut sabzi

Roast some crushed peanuts till they smell nutty, toss in the bhindi with a pinch of sesame and a chopped green chilli, and cook it all on high. It turns crisp, toasty, and full of texture – the kind of dry sabzi that’s quick, satisfying, and tiffin-approved every time.

Garlic tadka bhindi

Let garlic take the lead. Warm some ghee, add in chopped garlic, and let it sizzle till golden and fragrant. Add the bhindi, a pinch of salt, and cook it through. That’s it, no fuss, no heavy masalas. Just bold, toasty flavour that’s perfect with curd rice, a hot paratha, or straight from the pan.

Lemony bhindi with curry leaves

Add mustard seeds, curry leaves, and a splash of lemon juice right at the end. This one’s fresh, fragrant, and makes bhindi feel almost like a summer salad. Serve it cold or warm, it holds up either way.

Stuffed bhindi, shortcut version

Instead of filling each pod, slice them and mix with a quick masala blend – coriander, cumin, fennel, and a touch of jaggery. Sauté on medium-high. All the stuffed bhindi flavour without the slow prep.

Bhindi coconut fry

Go coastal with grated coconut, a pinch of hing, and a green chilli tempering. It’s mildly sweet, soft-textured, and very easy on the stomach. A smart pick post-festive meals or when digestion needs a break.

Sambhar-style bhindi stir-fry

Add sambhar powder to your regular bhindi tadka and let it caramelise. It gives that signature tamarind-spice warmth in seconds, minus the effort of an actual sambhar. Great with dosa or curd rice.

Bhindi chaat twist

Air-fry or shallow-fry the bhindi till it’s super crisp and golden. Throw in some chopped onions, tomatoes, a hint of chaat masala, and a drizzle of tamarind chutney. Give it a quick mix, no rules, just flavour. It’s crunchy, chatpata, and honestly, too good to share. You’ll be licking your fingers before the plate even lands.

Easy South Indian-style Cabbage Dosa recipes

Craving for a healthy and delightful South-Indian recipe for dinner? Then try out this easy dosa recipe, which can be made with cabbage, subtle spices, herbs stuffed inside a crispy dosa. So, follow us through this easy recipe and try out this unique dosa recipe made with cabbage or cabbage thoran.

Ingredients

2 cups of cabbage, ½ cup grated coconut, 1 large onion, 2 green chilies, ½ tsp mustard seeds, 1 tsp chili powder, 5 curry leaves, 1 tbsp ghee, salt and pepper as needed. 1 ½ rice, ¼ cup semolina, 1 tsp baking soda, ghee/oil as needed.

Step 1

To begin with this easy recipe, soak the rice for 3-4 hours.

Step 2

Rinse and wash the rice and blend in with semolina. Add baking soda and keep it aside.

Step 3

Wash and cut the veggies.

Step 4

Next, take a kadhai and heat ghee in a pan, add in mustard, green chilies, onions, cabbage and stir fry the mixture with spices and herbs.

Step 5

Now, take a pan and heat ghee, add a dollop of batter.

Step 6

Add in the cabbage stuffing, fold the dosa.

Step 7

Serve hot with chutney sambhar.

Sarah Todd took her love for Indori Poha to the world

.MasterChef Australia fame, celebrity chef Sarah Todd has been known for her love for India and her love for experimenting with Indian cuisine. She recently found another culinary marvel from the busy bylanes of Madhya Pradesh—the Indori Poha, which is loved for its enticing sweet and flavorful taste. Here’s all she shared on her social media about this classic recipe.

What’s special about this poha recipe?

Sarah Todd shared this recipe as a part of her “Street Foods of India” series and shared a quick secret recipe and revealed that the magic is in the tadka, the Jeeravan masala and the way of steaming, which gives this breakfast delight a yummy twist. Here’s how you too can make it at home by following this easy recipe.

Ingredients

1 cup poha, 3-4 green chillies, 1 lemon, 1/4 cup pomegranate, 1tsp jeeravan masala, sev as needed, 1/2 tsp mustrad seeds, 1/2 tsp cumin seeds, salt, corinader leaves, oil as needed, turmeric as needed.

Step 1

To begin with this recipe, rinse the poha.

Step 2

Then mix it with a dash of turmeric, salt, sugar, and lemon juice, and mix it together.

Step 3

Next, prepare the jeeravan masala with cumin seeds, dry mango, black salt, fennel, clove, cinnamon and chili powder.

Step 4

At this stage, make the tempering with oil, green chiles, mustard seeds, and cumin seeds; once the oil sizzles, pour this over the poha and mix it well.

Step 5

Now, take the poha and steam it by keeping it on a colander.

Step 6

Assemble the poha by adding some onion, pomegranate seeds, Ratlami sev, and jeeravan masala, and serve warm with jalebi for a flavorful experience. So, try it out today!

8 coconut-free, rice-free Kerala eats

Think Kerala food and your brain probably goes straight to coconut in everything or giant mounds of rice with curry sloshed on top. Fair enough — it’s what we’ve all grown up seeing. But honestly, there’s way more to Kerala cooking than just those two. If you’re off coconut for a bit, or just can’t do another rice meal, don’t worry. There’s a whole bunch of delicious dishes that don’t use either, and they still taste amazing. Scroll down to see what’s cooking without coconut or rice.

Kappa Vevichathu (boiled tapioca with seasoning)

Tapioca, or kappa as they call it in Kerala, is a total favourite in many homes, especially down south. It’s just this chunky root that gets boiled nice and soft, then mixed up with some mustard seeds, green chillies, curry leaves, and a pinch of turmeric. No coconut needed. It’s filling, gut-friendly, and pairs beautifully with chutneys, fish curry, or even plain pickle.

Ulli Theeyal (shallot curry – minus coconut)

This curry is usually made with roasted coconut, but here’s the twist — no coconut at all. And honestly? You won’t even miss it. The tamarind brings all the tang, the shallots add a nice bit of sweetness, and together they make a rich, tasty curry that somehow still feels super light. Eat it with some millet or appams and you’re sorted.

Meen Pollichathu (fish wrapped in banana leaf)

This dish is all about technique and marination. Fish fillets are slathered in a spicy, tangy masala and wrapped in banana leaves before being roasted. No coconut, no rice. Just flaky, smoky fish bursting with coastal flavour. It’s protein-packed and surprisingly low in oil.

Chakka Erachi (jackfruit cooked with meat)

This one’s a proper knockout. It’s got raw jackfruit and big chunks of mutton or beef, all slow-cooked with loads of spices till everything’s super soft and falling apart. People even call it Kerala’s version of pulled pork — and they’re not wrong. It’s filling, full of flavour, and honestly, you don’t even need anything on the side. Just grab a spoon and dig in.

Kozhi Varutharacha Curry (dry-roasted chicken curry)

Here’s a fiery chicken dish that doesn’t use coconut at all — just dry spices like fennel, black pepper, cinnamon, and cloves. The gravy thickens with onions alone, making it lighter but still intense in flavour. It’s warming, energising, and great during monsoons.

Pacha Manga Chammanthi (green mango chutney)

No coconut here, just raw mango, green chillies, ginger, and salt crushed together into a fiery tangy paste. A quick fix for lazy days and perfect as a side with dosa or even toast. It stimulates digestion and adds instant zing to any bland meal.

Kootu Kari with lentils and yam (no coconut version)

Usually made for festivals, but this version skips the usual grated coconut and goes straight for flavour with pepper, cumin, and some crushed garlic. It’s a mix of chana dal, yam, and raw banana — sounds random but tastes great. Plus, it’s super filling and actually pretty good for your gut and protein too.

Inji Curry (ginger tamarind relish)

Made mainly from fresh ginger, jaggery, and tamarind, this sticky, sweet-sour side dish is a must in Kerala sadyas. It’s a natural digestive, keeps bloating in check, and adds a punchy contrast to bland or starchy mains.

Vrat-friendly Kesar Makhana Kheer recipe

Do you often find it confusing to prepare bhog recipes daily? Then here is a simple vrat-friendly kheer recipe,which can be made with the goodness of cashew nuts, makhana, and dates, which makes for a delicious yet healthy kheer recipe. So, if you two are fasting? Then try this simple yet healthy vrat-friendly Kesar Makhana kheer, which you can offer as a bhog to the deity and later enjoy as a delicious prasad. So, follow us through this easy recipe and dig in!

Ingredients

150 g cup makhana, 1/2 cup cashews, 1 ½ liter full-fat milk, ½ cup soaked dates, 1/4 tsp cardamom powder, 2 tbsp ghee, ¼ cup mixed nuts, ¼ cup dry fruits, and and 6-9 saffron strands.

Ingredients

150 g cup makhana, 1/2 cup cashews, 1 ½ liter full-fat milk, ½ cup soaked dates, 1/4 tsp cardamom powder, 2 tbsp ghee, ¼ cup mixed nuts, ¼ cup dry fruits, and and 6-9 saffron strands.

Step 1

To begin with this easy recipe, heat a pan and add in milk.

Step 2

Take a pan and add in ghee; once the ghee is hot enough, add in makhana and roast them lightly and keep them aside.

Step 3

To the same pan, add in more ghee, and lightly roast the nuts and dry fruits. Transfer to a plate and crush or chop lightly.

Step 4

Meanwhile, keep stirring the milk till it turns smooth and creamy, add in the cardamom powder.

Step 5

Now, take a blender and blend in the cashew nuts and soaked nuts, along with a dash of water to make a smooth, creamy paste. Meanwhile, turn off the flame and let the milk cool down a bit.

Step 6

At this stage, add in the dates and and cashew paste and keep stirring, add in makhana and kesar, turn on the heat and simmer over low flame.

Step 7

Serve it hot and enjoy!

South Indian Tamarind Rice

Are you a rice lover and looking for a healthy and tangy rice treat? If yes, then try this South Indian Tamarind Rice, which is made with cooked rice, tamarind paste or extract and spices. Tap next to read the simplest recipe.

Ingredients required

2 tbsp tamarind paste, 1 cup water, 1 tsp jaggery, salt to taste, 1/4 tsp turmeric, 1/2 tsp red chilli powder, 1/4 tsp hing, 2 tbsp sesame oil, 1 tsp mustard seeds, 1 tbsp chana dal, 1 tbsp urad dal, 2-3 dried red chilies, 1 sprig curry leaves, 2 tbsp peanuts, and 2 cups cooked rice

Step 1

Heat oil in a pan and add mustard seeds, let them splutter.

Step 2

Add chana dal, urad dal, red chilies, curry leaves, peanuts, and sauté till golden.

Step 3

Next, add a pinch of hing, turmeric, and red chili powder. Also, pour in the tamarind extract or paste and let it simmer for 8–10 minutes on low heat.

Step 4

Now, add jaggery and salt, and reduce until the mixture thickens slightly and oil starts to separate.

Step 5

Add the cooked rice to it and gently mix until combined well.

Step 6

Let it rest for 15–20 minutes for flavors to absorb fully.

Step 7

Once done, serve hot with papad and curd.

Easy, Protein-Packed Recipes

Kala chana never really gets its moment, does it? It’s that plain-looking black chana your mom always made, quietly doing its job while everyone’s busy hyping quinoa and tofu. But it’s loaded with protein, fibre, iron, and gives you energy that actually lasts. It’s tougher than kabuli chana, with a nutty bite and earthy flavour that works in desi meals or even random kitchen experiments. It’s not oily, doesn’t mess with your sugar, and turns tasty with just a few basic things. Here are some easy, protein-packed ways to eat more of it without getting bored.

Spicy dry kala chana (sookha chana)

This one’s as simple as it gets. Just boil the kala chana, throw in some tadka with jeera, hing, ginger, and green chillies, and you’re basically done. Add a bit of amchur or squeeze some lemon on top if you want that tangy kick. It’s warm, spicy, and full of protein. Eat it with a paratha, mix it into poha, or just grab a spoon and finish it straight from the bowl like a gremlin.

Kala chana chaat with peanuts and onion

A crunchy, spicy mix of kala chana, roasted peanuts, chopped onion, tomato, and green chillies with a sprinkle of chaat masala. This one’s perfect post-workout or when you’re craving something that feels like junk food but is actually doing your body a favour. Add raw mango or cucumber to level it up.

Kala chana tikki

Take your leftover boiled chana, mash it with some mashed potato or sweet potato, grated beetroot, and spices. Shape them into tikkis and shallow fry till golden. They’re crispy outside, soft inside, and full of texture. Great for breakfast or wrapped inside a roti for an easy roll.

Kala chana curry

A simple onion-tomato masala base cooked with boiled kala chana becomes the kind of curry you can eat with roti, rice, or even millets. It’s wholesome, hearty, and tastes even better the next day. Add a pinch of kasuri methi or garam masala at the end and you’ve got yourself a comfort meal with muscle.

Kala chana pulao

This one’s a game changer. Cook your rice with whole spices like bay leaf, cardamom, and cinnamon, and stir in boiled kala chana, sautéed onions, and fresh mint. You get a one-pot meal that feels indulgent but is actually packed with plant-based protein. Add a raita or just some curd with jeera and salt, and it’s good to go.

Kala chana and coconut stir-fry (sundal style)

Inspired by South Indian sundal, this dish uses mustard seeds, curry leaves, dried red chilli, and grated coconut to create a light and flavourful stir-fry. It’s often eaten during festivals, but there’s no reason not to make it for a mid-day snack or as a quick tiffin idea. It’s high in fibre, light on oil, and super digestible.

Kala chana soup with masala twist

Sounds unusual, but it works. Blend boiled kala chana with garlic, black pepper, roasted jeera, and a bit of ghee or olive oil. Simmer it with vegetable stock and fresh coriander. What you get is a thick, warming, protein-rich soup that feels both Indian and international at once.

Kala chana hummus

Swap your regular chickpeas for boiled kala chana and make a desi-style hummus. Add tahini (or just sesame seeds), garlic, lemon juice, and olive oil. It’s darker in colour, richer in taste, and has a bolder flavour. Spread it on toast, use it as a dip, or stuff it inside sandwiches.

Easy Coffee Banana Tea cake recipe

Here’s a simple and delicious Coffee Banana Tea Cake recipe you can try at home. It combines the rich flavor of coffee with the sweetness of ripe bananas, making it perfect for evening tea or breakfast.

Ingredients

Step 1

To begin with this easy recipe, begin with this easy recipe, preheat oven to 180°C (350°F). Grease and line a loaf or tea cake pan with parchment paper. Slice and cut the banana.

Step 2

In a bowl, mash the bananas until smooth. Add the egg, oil (or melted butter), vanilla extract, and cooled brewed coffee. Blend it well.

Step 3

In another bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.

Step 4

Add the dry ingredients into the wet mixture. Stir gently until just combined. Do not overmix.Fold in chopped nuts.

Step 5

Pour the batter into the prepared pan. Tap lightly to remove air bubbles.

​Step 6​

Bake for 30–35 minutes or until a skewer inserted comes out clean.

Step 7

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.Serve slightly warm with a cup of tea or coffee.

Beetroot Stuffed Paneer Paratha

Looking for a protein-rich immunity boosting paratha recipe? Give this simple and easy recipe a try, which is made with mashed paneer and grated beetroot. Take a look at the simple recipe and give it a try.

Ingredients required

1 cup whole wheat flour, 1/2 cup paneer, 1/2 cup beetroot puree,salt to taste, pepper to taste, 1 onion, 2 green chilli, 1 tbsp coriander leaves, and oil for cooking

Step 1

Peel and grate beetroot in a bowl and set it aside.

Step 2

Add flour into a mixing bowl along with salt and pepper and knead a soft dough using mashed paneer and water.

Step 3

In another mixing bowl, add grated beetroot and chopped onion, coriander, salt, pepper, and green chilli to it. Mix well.

Step 4

Divide the dough into small balls and fill them with 2 tbsp of the beetroot mixture.

Step 5

Roll out parathas using a rolling pin and flour dust.

Step 6

Cook the parathas on a preheated tawa using enough oil.

Step 7

Your homemade Beetroot Stuffed Paneer Paratha are ready. Enjoy with curd and pickle.