Indya Cookery (2025)

07/05/2024

To make roti, start by mixing whole wheat flour, water, and a pinch of salt to form a dough. Knead until smooth, then divide into balls and roll out each ball into thin circles. Cook on a hot skillet until golden brown spots appear on both sides.

For palak stir-fry, heat oil in a pan and add cumin seeds, chopped onions, and minced garlic. Sauté until onions are translucent, then add chopped spinach and cook until wilted. Season with salt, pepper, and a pinch of turmeric powder for flavor.

For roasted paneer, cut paneer into cubes and toss with a mixture of olive oil, cumin powder, coriander powder, red chili powder, and salt. Spread on a baking sheet and roast in a preheated oven until golden brown and crispy on the edges.

Serve the roti with the palak stir-fry and roasted paneer on the side for a delicious and nutritious meal..
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04/01/2024

Simple garlic sauce recipe without mayonnaise or Greek yogurt

Ingredients:
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Fresh herbs (e.g., parsley, dill), chopped (optional)

Instructions:
1. In a small bowl, combine minced garlic and olive oil.
2. Stir in lemon juice and mix well.
3. Add salt to taste and incorporate fresh herbs if desired.
4. Let the sauce sit for at least 15 minutes to allow flavors to meld.
5. Adjust seasoning if needed and use as a flavorful dip or sauce.

01/01/2024

To store coconuts effectively, place whole coconuts in a cool, dry spot, shielded from direct sunlight.
When cracking one open, refrigerate the unused portion in an airtight container to maintain freshness.
For a more extended storage solution, consider freezing grated or chopped coconut in sealed bags. Freezing helps preserve the flavor and texture.
Remember to label containers with dates for easy tracking. Whether it’s in the pantry, fridge, or freezer, proper storage ensures that your coconuts stay in top-notch condition, ready to enhance your culinary creations with their tropical goodness whenever you need them.

31/08/2023

Lunchbox 👇
Tomato peas rice

Ingredients:
- 1 cup long-grain rice
- 1 cup frozen peas
- 2 medium tomatoes, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee
- Fresh cilantro leaves for garnish

Instructions:
1. Wash the rice thoroughly and soak it in water for about 20-30 minutes. Then, drain the water and set aside.
2. In a pot, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the minced garlic and sauté for another minute until fragrant.
5. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
6. Add the frozen peas and cook for a few minutes until they are tender.
7. Add the soaked and drained rice to the pot. Mix well with the tomato and pea mixture.
8. Add water in a 1:2 ratio of rice to water. For example, if you used 1 cup of rice, add 2 cups of water. Adjust the water quantity based on the type of rice you're using.
9. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the rice cook for about 15-20 minutes or until the rice is cooked and the water is absorbed.
10. Once the rice is cooked, sprinkle garam masala over the top and gently fluff the rice with a fork.
11. Garnish with fresh cilantro leaves before serving.

27/08/2023

Lunchbox- Poori potato masala, papaya

Ingredients:
- 2 cups of whole wheat flour
- Salt to taste
- Water (for kneading)
- Oil (for deep frying)

Instructions:
1. In a large mixing bowl, combine the whole wheat flour and a pinch of salt.
2. Gradually add water and knead the mixture to form a smooth and firm dough. The dough should not be too soft or too hard.
3. Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes.
4. Heat oil in a deep frying pan over medium-high heat. The oil should be hot but not smoking.
5. While the oil is heating, divide the dough into small equal-sized balls, roughly the size of a lemon.
6. Take one dough ball, flatten it slightly with your hands, and then roll it out into a small circular disc using a rolling pin. The disc should be about 4-5 inches in diameter.
7. Carefully slide the rolled-out poori into the hot oil. Gently press the poori using a slotted spoon to help it puff up. It should puff up and turn golden brown within a few seconds.
8. Flip the poori and fry the other side until it's also golden brown.
9. Once the poori is cooked, use the slotted spoon to remove it from the oil and drain any excess oil by placing it on a plate lined with paper towels.
10. Repeat the process with the remaining dough balls.

Serve the freshly fried pooris hot with your favorite side dishes, such as potato masala, chana masala, or any curry of your choice. Enjoy your homemade pooris!

26/08/2023

Lunchbox Wrap recipe👇

Ingredients:
- 2 large eggs
- Salt and pepper to taste
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 large tortilla wrap
- Optional fillings: chopped vegetables

Instructions:
1. Crack the eggs into a bowl, add a pinch of salt and pepper, and beat them until well mixed.
2. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a small amount of butter.
3. Pour the beaten eggs into the skillet and cook, gently scrambling them until they're fully cooked but still slightly moist.
4. Sprinkle the shredded cheese over the cooked eggs and let it melt.
5. Warm the tortilla wrap in the microwave for about 10 seconds to make it pliable.
6. Place the egg and cheese mixture onto the center of the tortilla.
7. Add any optional fillings you'd like, such as chopped vegetables.
8. Fold in the sides of the tortilla and then roll it up tightly from the bottom, creating your wrap.
9. If desired, you can heat the assembled wrap in the skillet for a minute or so, seam-side down, to lightly toast and seal the edges.
10. Serve your delicious egg and cheese wrap immediately and enjoy!

18/08/2023

Lunchbox 👇
Beetroot rice and Brinjal Fry

Beetroot rice recipe
Ingredients:
- 1 cup rice (cooked and cooled)
- 1 medium-sized beetroot (peeled and grated)
- 1 small onion (finely chopped)
- 1-2 green chilies (finely chopped, adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A few curry leaves
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil or ghee
- Chopped coriander leaves for garnishing

Instructions:
1. Heat oil or ghee in a pan over medium heat. Add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
2. Add chopped onions and green chilies. Sauté until the onions turn translucent.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add grated beetroot, turmeric powder, red chili powder, and salt. Mix well and cook until the beetroot becomes tender. This may take around 5-7 minutes.
5. Once the beetroot is cooked, add the cooked rice and mix gently until the rice is well-coated with the beetroot mixture. Adjust salt and spice levels if needed.
6. Cook for a few more minutes until everything is heated through.
7. Garnish with chopped coriander leaves.
8. Serve the flavorful beetroot rice with raita or any side dish of your choice.

13/08/2023

Tindora Fry recipe👇

Ingredients:
- 250g tindora (ivy gourd), washed and sliced
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- Chopped coriander leaves for garnishing

Instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and cumin seeds. Let them splutter.
3. Add a pinch of asafoetida and turmeric powder. Mix well.
4. Add the sliced tindora and sauté for a couple of minutes.
5. Cover the pan with a lid and let the tindora cook on low heat for about 10-15 minutes, stirring occasionally.
6. Once the tindora is partially cooked, add red chili powder, coriander powder, cumin powder, and salt. Mix well.
7. Continue to cook the tindora, stirring occasionally, until it becomes crispy and well-cooked.
8. Garnish with chopped coriander leaves.
9. Serve tindora fry as a side dish with rice or roti.
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06/08/2023

Chicken Momos
Ingredients:
- 250g ground chicken
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped carrots
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Round dumpling wrappers (store-bought or homemade)

Instructions:
1. In a mixing bowl, combine the ground chicken, chopped cabbage, onions, carrots, minced garlic, grated ginger, soy sauce, sesame oil, vegetable oil, salt, and pepper. Mix everything well until evenly combined.

2. Take a dumpling wrapper and place a spoonful of the chicken filling in the center. Be careful not to overfill it.

3. Moisten the edges of the wrapper with water using your finger, then fold it in half to form a half-moon shape. Press the edges firmly to seal the momo.

4. Continue filling and folding the rest of the dumpling wrappers until all the filling is used.

5. To steam the momos, place them in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam for about 10-12 minutes or until the momos are cooked through.

6. Serve the chicken momos hot with a dipping sauce of your choice, such as soy sauce mixed with chili oil or a garlic ginger sauce.

01/08/2023

Lunch box👇
Follow for lunchbox recipes.
Rice, pumpkin curry and beetroot stir fry.

Ingredients:

2 medium-sized beetroots, peeled and thinly sliced
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to your spice preference)
Salt to taste
Freshly ground black pepper to taste
1 tablespoon chopped coriander leaves - garnish

Instructions:

Heat the vegetable oil in a pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds until they release their aroma.
Add the thinly sliced beetroots to the pan and stir-fry them for about 4-5 minutes until they start to soften.
Sprinkle turmeric powder, red chili powder, salt, and black pepper over the beetroots. Mix well to coat the beetroots evenly with the spices.
Continue stir-frying for another 5-7 minutes or until the beetroots are cooked to your desired level of tenderness.
Garnish the beetroot stir fry with chopped coriander leaves before serving.

26/07/2023

Follow for more lunchbox recipes.

- 225 gm pasta (penne, fusilli, or any preferred shape)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers (use a mix of colors for a vibrant dish)
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced black olives
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a bit of spice)
- Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the cooked pasta and set aside.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion and sauté for a few minutes until the onion becomes translucent.

3. Add the broccoli florets and sliced carrots to the skillet and cook for 3-4 minutes until they start to soften. Then, add the sliced bell peppers and cherry tomatoes, and continue to cook for another 2-3 minutes until the vegetables are tender-crisp.

4. Sprinkle the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper over the vegetables. Toss everything together to evenly coat the vegetables with the seasoning.

5. Add the cooked pasta to the skillet with the vegetables and toss everything together until the pasta and vegetables are well combined.

6. If you'd like, garnish the mixed vegetable pasta with grated Parmesan cheese and fresh basil leaves for an extra layer of flavor.

7. Divide the mixed vegetable pasta among serving plates and enjoy it while it's hot!

This recipe is versatile, and you can add or substitute vegetables according to your preferences. It's a nutritious and flavorful way to enjoy a delicious pasta dish with a variety of colorful vegetables

25/07/2023

Meen Pollichathu
Kari meen pollichathu is a delicious and traditional Kerala (South Indian) fish preparation. It involves marinating fish with spices, wrapping it in banana leaves, and then slow-cooking it to perfection. The banana leaves impart a unique flavor to the dish.

Indya Cookery