Recipes From My Kitchen

Masala Toast is a quick and tasty Indian-style breakfast made with a lightly spiced vegetable masala spread over crispy butter-toasted bread. Perfect for busy mornings or evening snacks. 🕒 Prep Time 10 minutes 🍳 Cook Time 15 minutes 🍽 Servings 2–3 🧾 Ingredients For Vegetable Masala Oil – 1 tablespoon Mustard seeds – ½ teaspoon Onion – 1 medium, finely chopped Tomato – 1 medium, finely chopped Green chilli – 1, finely chopped Bell pepper (capsicum) – ¼ cup, finely chopped Carrot – ¼ cup, grated Turmeric powder – ¼ teaspoon Chaat masala – ½ teaspoon Garam masala – ¼ teaspoon Salt – to taste For Toasting Bread slices – 4 Butter – as needed 👩‍🍳 Method (Step-by-Step) Step 1: Prepare the Masala Heat oil in a pan over medium flame. Add mustard seeds and let them splutter. Add chopped onion and green chilli. Sauté until onions turn soft. Add chopped tomato and cook until the mixture becomes soft and mushy. Add chopped...

Kara Pongal is a traditional South Indian comfort dish made with rice and moong dal, tempered with ghee, pepper, cumin, ginger, and cashews. It is best served hot with chutney or sambar. 🕒 Prep Time 10 minutes 🍳 Cook Time 20 minutes 🍽 Servings 4 🧾 Ingredients For Pongal Raw rice – 1 cup Moong dal – 1 cup Water – 5 cups Salt – to taste For Tempering Ghee – 3 tablespoons Cumin seeds (jeera) – 1 teaspoon Black peppercorns – 1½ teaspoons (slightly crushed) Ginger – 1 inch, finely chopped Curry leaves – 8 to 10 Cashews – 10 to 12, halved 👩‍🍳 Method (Step-by-Step) Step 1: Wash Rice and Dal Wash the rice and moong dal together 2–3 times until the water runs clear. Step 2: Pressure Cook Add washed rice and dal to a pressure cooker (3 whistles) or Instant Pot 9 (15 minutes). Add 5 cups water and mix well Once cooked, mash lightly and keep aside. Step 3: Prepare Tempering Heat ghee in a small pan on medium flame. Add cum...

This ridge gourd peel chutney is a simple, flavorful way to use vegetable peels instead of wasting them. It pairs perfectly with rice, idli, or dosa. 🕒 Prep Time 10 minutes 🍳 Cook Time 10 minutes 🍽 Servings 3–4 🧾 Ingredients For Chutney Ridge gourd peel – from 1 large ridge gourd Oil – 1 tablespoon Cumin seeds (jeera) – 1 teaspoon Garlic – 3 to 4 cloves Green chilies – 2 to 3 (adjust to taste) Tamarind – small lemon-sized piece (or lemon juice, optional) Salt – to taste For Tempering Oil – 1 teaspoon Mustard seeds – 1 teaspoon Curry leaves – 6 to 8 Dried red chilies – 2 👩‍🍳 Method (Step-by-Step) Step 1: Prepare the Ridge Gourd Peel Wash the ridge gourd thoroughly.  Peel the skin and keep only the peels.  Wash the peels once again and keep aside. Step 2: Sauté the Peels Heat 1 tablespoon oil in a pan.  Add cumin seeds and let them splutter.  Add garlic cloves and sauté for a few seconds. Add ridge go...

This mixed vegetable sambar is hearty, flavorful, and made with everyday vegetables and toor dal. It pairs perfectly with rice, idli, dosa, or chapati. 🕒 Prep Time 20 minutes 🍳 Cook Time 25 minutes 🍽 Servings 4–5 🧾 Ingredients Vegetables Mixed vegetables – 2 to 2½ cups (beans, carrot, potato, zucchini, drumstick, brinjal, etc.) Tomato – 1 medium, chopped Onion – 1 small, chopped Green chilies or dried red chilies – 4–5 Dal & Tamarind Toor dal – 1 bowl (about ½ cup) Tamarind – small lemon-sized piece, soaked in water Spices & Seasoning Turmeric powder – 1 teaspoon Sambar powder – 2 tablespoons Salt – to taste Tempering Oil – 2 tablespoons Mustard seeds – 1 teaspoon Cumin seeds (jeera) – 1 teaspoon Curry leaves – 6–7 Garnish Coriander leaves – finely chopped 👩‍🍳 Method (Step-by-Step) Step 1: Chop Vegetables Chop all the vegetables into medium-sized pieces.  Keep aside. Step 2: Cook Dal & Vege...