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 An easy and simple flavoured rice recipe made with long-grain rice, a choice of vegetables, and fresh herbs. It is one of the popular rice variants or choices for many Indians and is often served for lunch and dinner.  The simple pulao recipes do not contain all the required flavour and spice and can be served as it is, but they taste great when served with simple yoghurt raita or curd. Rice-based recipes are an integral part of Indian cuisine and are made for different reasons. Each and every state have its own unique variants made with rice, but the pulao recipe is common across India. It can be made with different types of ingredients, herbs, and spices, but today, I am sharing a basic and simple vegetable pulao recipe. Here, adding vegetables is open-ended, and you can add them as per your preference. Ingredients:    • 1 handful  of coriander leaves • 1 inch ginger • 5 clove garlic • 2  green chilli • 2 pod cardamom • 1...

  Drumstick Leaves Chutney Powder or Moringa Leaf Chutney Pudi is a lentil-based spice powder. This chutney powder is an easy, no-fuss way to feed the superfood drumstick or Moringa. Also known as Murungai Keerai Podi, it is a perfect side dish and condiment. It is a delicious and healthy way to preserve and consume the leaves. Since the leaves are healthy, locally available, and inexpensive, you should include them in your diet.  Drizzle some ghee or oil over the chutney powder and pair it with your breakfast of idlis and dosa. Serve the chutney powder on steaming hot rice and ghee; you will lick the plate clean. You can also use it as a spice powder for your stir-fry veggies. INGREDIENTS: • Drumstick leaves/ nugge soppu - 5 cups • Channa Dal- 1/2 cup • Urad dal - 1/4 cup • Cumin seeds- 1 tsp • Garlic - 1 handful (15-20 pods) • Tamarind- one gooseberry size • Chilli powder- 1 1/2 tsp • Jaggery powder- 2 tsp • Salt - 1/2 tsp METHOD: • Dry roast chan...

 Mango-based recipes are always a delight to indulge in. Whether it's a beverage, chutney, or dessert, they are all equally delicious and bring joy to our hearts. Presenting to you another such mango-based recipe is Raw Mango Jam. Here I used totapuri mango. U can use any variety of raw mango but need more jaggery. I highly recommend Totapuri only. INGREDIENTS: • Totapuri- 2 • Jaggery powder- 1 cup • Cardamom powder- 1/2 tsp • Ghee- 3 tsp • Salt - 1/2 tsp METHOD: • Wash and wipe the mangoes with towel and peel the skin of the mangoes and grate it. Keep it aside. • Heat the kadai, add ghee and grated raw mangoes.  Saute for 5 minutes or until its colour changes( slightly colour changes). Don't burn. Then add cardamom powder, salt and jaggery powder.(jaggery depends on your taste. if you want more sweet you can add more). Cook everything in a medium flame till it leaves kadai. Then, switch off the flame. In that time, you'll get 1 string consistency. Don't overcook, or el...

 Muskmelon is a lovely, sweet fruit with soft flesh and lots of water content. While they are wonderful to eat plain or in a fruit salad or as a juice from them. INGREDIENTS: SERVES: 4 GLASSES • Muskmelon- 1 • Pepper - 1/4tsp • Black salt - 1/4tsp • Jaggery powder- 6tsp • Water - 2 glass METHOD: • Wash and cut the muskmelon into pieces. • In a blender add muskmelon pieces, black salt, pepper powder and jaggery powder and grind to a smooth paste. • Then transfer it to the vessel and add water. Mix it well. • Muskmelon Juice is ready. Serve with chill or as it is.

  There are many vegetables we use on a day to day  basis and we end up making just one recipe out of it. However each and every part of these vegetables can be used to make different types of recipes and dishes. one such vegetable is ridge gourd and you can make kootu,gassi, chutney and raita,dosa without wasting any part of it. Today we ll see the curry/gassi recipe. It is very simple recipe and goes well with Dosa. INGREDIENTS: SERVES:3 • 1/2 cup finely chopped ridgegourd (heerekai) • 1 green chilli • 1/2 cup grated coconut • 1tsp cumin seeds • 1/4 tsp mustard seeds • 1tbsp coconut oil • 1/4 tsp asafoetida • 1 string curry leaves • 1/2 cup water METHOD: • Adding oil, heat the kadai, add mustard seeds,hing,curry leaves saute it then add chopped ridgegourd, green chilli(here I added only 1, you can add more as your taste) then add water ,salt,jaggery powder and boil it for 10 minutes. • In a mean while, take mixie jar, add grated coconut, cumin seeds and grind i...

 Akki roti is a traditional and popular South Indian or Karnataka rice flour-based cuisine. It is generally served for morning breakfast with a choice of spicy groundnut chutney or coconut chutney. Typically, it is made with fine rice flour or Akki Hittu, but it can also be made with leftover rice and idli rava. Here I used beetroot, carrot and onion, so I named it beetroot Akki roti. If you skip, then it becomes akki roti, so the base is rice flour; you can add anything to it, like dill leaves, fenugreek leaves, capsicum, curry leaves, coriander leaves etc. INGREDIENTS: Serves: 15 roti • 1cup rice flour • 1 onion, finely chopped • 1 medium size Beetroot, grated • 1 carrot, grated • 1 chilli, finely chopped • 3/4 tsp salt • water, as required • oil, for roasting METHOD:   • firstly, in a large bowl take rice flour. Add onion, beetroot, carrot, green chilli and salt. • now add a little water and start to mix the flour. • add mor...