Mains

Veg pongal is a soft and comforting dish made with rice, lentils, and mild spices, along with added vegetables for extra texture and flavour. It has a smooth, slightly creamy consistency and is tempered with basic ingredients like cumin, pepper, and curry leaves. Cooking the rice and dal together until soft helps achieve the right texture, while the vegetables make it more wholesome. It is easy to digest and works well for breakfast or a light meal, best served hot with chutney or sambar.

Mains

Mustard raita is a simple yogurt-based side dish flavoured with ground mustard seeds and mild spices. It has a slightly sharp and tangy taste that pairs well with everyday meals. Using fresh curd and balancing the mustard flavour is key so it does not become too strong. The texture is smooth and can be adjusted by adding a little water or buttermilk. It works well as a cooling side with rice dishes, parathas, or light meals.

Mains

Karela kaju sabzi is a balanced dry dish made with sliced bitter gourd and cashews, cooked with simple spices. The slight bitterness of karela is reduced by proper preparation and cooking, while cashews add a mild richness and contrast in texture. Slicing evenly and cooking on medium heat helps the karela cook through without becoming too soft. It is a simple everyday sabzi that pairs well with roti or dal and rice, offering a mix of flavours without being heavy.

Mains

Little millet fried rice is a light and flavourful alternative to regular fried rice, made using cooked millet tossed with vegetables and simple seasonings. The grains stay separate when cooked properly, giving a texture similar to rice without becoming sticky. It cooks quickly and works well with everyday vegetables and mild spices. Cooking the millet just right and allowing it to cool slightly before tossing helps maintain a good texture. Ideal as a quick meal or lunch option, served hot on its own or with a simple side.

Mains

Quinoa paratha is a wholesome Indian flatbread made using quinoa flour combined with mixed vegetables and mild spices. The dough comes together easily and rolls out into soft parathas that cook well on a tawa with a light crisp on the outside. Adding vegetables not only improves texture but also makes it more filling and balanced. Since quinoa flour can be slightly delicate, mixing it with binding ingredients and kneading it well helps in rolling without cracks. Best served hot with curd, pickle, or a simple chutney for a healthy everyday meal.