Simple, practical, and full of everyday flavour, Quinoa Pongal Recipe is a vegetarian Indian, South Indian main course made with quinoa, split yellow moong dal, and turmeric in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Apollo Tofu is a gluten-free, non-vegetarian Indian, South Indian appetizer, side, side dish made with firm or extra-firm tofu, ginger-garlic paste, and oil in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Tofu Majestic (Vegan Chicken Majestic) is a non-vegetarian Indian, South Indian appetizer made with extra-firm tofu, cornstarch, and rice flour in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Beetroot Poriyal | South Indian Beetroot Stir Fry is a vegetarian Indian, South Indian side dish made with beetroot, oil, and urad dal in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, South Indian Marry Me Lentils is a vegan, vegetarian Indian, South Indian dinner, main, main course made with shredded coconut, almond flour, and oil in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Beans Korma (Beans in Onion Cilantro Curry Sauce) is a vegan, vegetarian Indian, South Indian dinner, main, main course made with oil, cashews, and raisins in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce) is a non-vegetarian Indian, South Indian dinner, main, main course made with firm or extra firm tofu, non-dairy yogurt, and freshly ground black pepper in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Tofu Kondattam (South Indian Spicy Crispy Tofu) is a vegan, vegetarian Indian, South Indian appetizer, main, main course made with firm or extra firm tofu, oil, and salt in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Chana Sundal | Chickpea Sundal is a vegetarian Indian, South Indian side dish made with dried white chickpeas (kabuli chana/chole), water, and coconut oil in about 510 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Madurai Chicken Curry - Kuzhambu South Indian Coconut Pepper Curry is a non-vegetarian Indian, South Indian biscuits, main, main course made with freshly ground black pepper, ground cinnamon, and ground cloves in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Cauliflower Pepper Fry is a vegan, vegetarian Indian, South Indian appetizer, side, side dish made with cauliflower florets, Kashmiri chili powder, and freshly ground black pepper in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Indian Spiced Yogurt Overnight Oats is a vegan, vegetarian Indian, South Indian side, side dish made with old fashioned oats, chia seeds, and hot non-dairy milk in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
