Recipe Index

The recipe-index has been categorized according to ‘course’ alongwith categories for ‘Palakkad-Iyer recipes’ and ‘Festive recipes’.  Under the above main categories the recipes are placed in alphabetical order. This index also includes recipes and food writing that I was commissioned for by other publications, guest posts I did for other blogs, and recipes by my fellow-bloggers as guest posts when the food portion of the blog was part of ‘tongueticklers’.

I hope you enjoy browsing through, and trying out the recipes. Feedback is much appreciated. Please connect via my facebook page or follow me on instagram and share your try-outs of my recipes. 🙂 Salt, sugar and chilli p (I could never say it any other way after ‘Breaking Bad’!) may need adjustment as per individual palate. Many of the recipes on this site are original as in; they are different from traditional methods, mostly because they have been improvised with available ingredients or have been modified to be made vegan. I hope you will be generous to quote, share and link back to the original posts on the site where necessary.

– Harini

Basic recipes and techniques

Cashew curd – Vegan yogurt
Cashew yogurt – an update
Coconut cream and coconut butter
Hot chocolate with cocoa and almond milk
How to roast peanuts in oven
Making jam at home; choosing your equipments
Oat milk – raw
Pulav masala – My pulav spice mix
Rasam podi – Mother’s recipe
Spanish tomato sauce – Salsa de tomate
Vegetable stock

Recipe videos – Demonstrated by Harini, filmed and edited by Harsha

Aloo paratha – Wholewheat flatbread stuffed with spiced potato mix
Kaaju barfi – Cashew candy squares
Roti or phulka – Wholewheat flatbreads

Beverages – Hot & cold

Aam ka panna ~ Steamed raw mango juice
Almond milk
Chaas and Neer Mor – Salted Buttermilk 4 ways
Hot chocolate with almond milk
Mango Soup – Raw
Muskmelon soup – Raw
Patthar bael ka sharbet – Wood apple coolant


Broccoli salad
Cabbage, thyme and peanut salad
Carrots, sprouts and pine nuts salad
Cauliflower salad
Chickpea Salad with basic Italian dressing
Corn and Alfalfa Sprouts Salad
Couscous salad
Hare chane ki chaat – Green chickpea salad
Mung bean and pine nuts salad
Phalon ki chaat – Mixed fruit salad
Sprouted red cow peas salad

Raw recipes

Almond milk
Mango soup
Muskmelon soup
Oat milk
Phalon ki chaat – Mixed fruit salad
Vanilla doughnuts / donuts

Starters & snacks

Accordion potatoes or Hasselback potatoes
Aloo Chaat – Potato salad
Baked baby carrots with herb toppings
Baked baby potatoes with Indian spices
Baked, stuffed potatoes with herbed vegan cheese dip
Baked potatoes
Begun Bhaja – Pan toasted eggplants, my way
Corn and vegetable croquette
Hare chane ki chaat – Green chickpea salad
Killu pakoda
Kothimbir vadi – Coriander and chickpea flour (besan) cakes
Ullundu vadai / Medu vadai – Black gram dal fritters
Stuffed mushrooms
Vegetable cutlets


Broccoli and pea soup with sour cream
Carrot, leek and zucchini soup
Cream of cauliflower soup
Molagu rasam – Mulligatawny soup for the love of Wodehouse
Pumpkin soup with coconut milk
Roasted cherry tomato, baby carrot and bell pepper soup
Steamed pumpkin soup with shallots
Thai pistou soup
Thai spiced strawberry soup – Cold soup

Tiffins – Small meals

Adai – Rice and lentil pancake – GF
Baayamma Upma – A left-over rice fix
Ghugra – Hand pies filled with spiced green peas from Gujarat
Handvo – Lentil cakes – A guest post for Xiaolu
Idli with mung dal & tomato chutney (split and husked green gram) – GF
Kaanda pohe – Beaten rice flakes; Maharashtrian style – GF
Kanji ke bade – Mung bean fritters in fermented mustard water – GF
Neer Dosa, and the cast iron trophy – Lacy, rice crepes from Mangalore – GF
Oats upma – Indian style savoury oats
Pancakes – 3 ways; GF included
Polenta with Root celery, green beans & pecan nuts – Post by Lakshmi
Semiya upma – Vermicelli pasta; Indian style
Sevai – Rice based stringhoppers made from scratch; Tamilian style – GF
Ullundu Vadai or Medu Vada – Black gram fritters – GF
Upma – Savoury cream of wheat preparation
Ulluthamparippu uppu kozhakottai – I – Steamed rice dumplings filled with black gram lentils – GF
Payathamparippu uppu kozhakottai – II – Steamed rice dumplings filled with mung bean lentils – GF
Verum arisi adai – Thick coconut and rice pancakes – GF

Sides – Dips and miscellaneous accompaniments

Arugula pesto
Broccoli butter
Clementine marmalade
Cocoa hazelnut spread
Hummus bi tahini
Hummus with shinshu miso and microgreens
Malaysian peanut satay sauce
Roasted bell peppers and potato chutney
Thakkali chutney (not spicy) – Tomato chutney
Cashew parsley dip – works great for sandwiches too
Cucumber raita with vegan yogurt and mustard
Sunflower shoots spread
Vendakkai puli pachadi – Fried okra in tangy tamarind base

Side Course – Dals, bean and lentil curries & stews

Akbari Chhole – Chickpea in freshly ground aromatic onion-tomato gravy
Arachhu utta sambar  – Lentils cooked with vegetables in an aromatic coconut & tamarind sauce
Bhaja muger dal
Chane ki dal – Bengal gram lentil sauce
Dal tadka – Pigeon pea lentil sauce
Keerai Molagootal – Spinach and lentils in coconut gravy
Mah ki dal or Dal Maharani or Kali Dal
Masala roongi
Masoor ki dal – Red gram lentil
Matki Makhani – Moth beans in tomato gravy
Mint rasam
Mixed lentil stew
Navy bean stew
Rajma – Kidney beans stew
Thakkali rasam – Tomato rasam; a sort of thin tomato soup, Tamilian style

Side Course – Vegetables with gravy

Aloo gobi rasedar – Cauliflower and potato in basic onion-tomato gravy
Aviyal – Vegetables in vegan yogurt and coconut gravy
Baingan ka bharta with pesto gravy – Fire-roasted eggplant in pesto
Dhingri badaami – Mushrooms in almond based brown gravy
Gatte banane ki viddhi – Making gatte, step by step
Gatte ki kadhi – the vegan version
Gatte ki subzi – Besan dumplings in green gravy
Kathrikkai rasavangi
Keerai Masiyal – Mashed greens
Kumbh hara bhara – Mushroom in coriander-mint sauce
Kumbh matar – Mushroom and peas in brown gravy
Lauki kofta ~ Bottle gourd dumplings in tomato gravy
Methi matar bin malai – Green peas with fenugreek greens in cashew based gravy
Mushroom and tofu curry
Pakodi kadhi – Gramflour (besan) dumplings in yogurt sauce
Puzhukku; Palakkad style – Vegetables and whole mung beans with coconut
Thai green curry with homemade curry paste
Thai red curry with homemade curry paste
Vathakozhambu – Vegetables in spicy, tamarind based gravy
Vegetable jalfrezi – Mixed vegetables in tangy tomato sauce
Yelavan kootu – Ashgourd and bengal gram lentils with coconut 

Side Course – Vegetables prepared dry

Avarakkai Poduthuval – Broad beans with a smattering of fresh coconut; Palakkad cuisine
Beans mezhukkupuratti – String beans saute; Kerala style
Beans poriyal – Suvir Saran’s recipe for sauteed string beans with toasted coconut
Begun bhaja – Pan-toasted eggplants, my way
Bhindi fry – Okra / Ladyfinger fry with onions
Bhindi ki subzi – Okra / Ladyfinger with onions and tomatoes
Carrot poduthuval – Carrots with coconut smattering
Gobi matar – Cauliflower and peas saute
Green beans and potato saute
Jhunka or Zunka; the dry version – Spiced besan preparation
Kadalai chundal – Black chickpeas with coconut; Palakkad cuisine
Kaddu ki subzi – Spiced pumpkin; North-Indian style
Kale chane aur aloo – Black chickpeas and potato saute
Kathrikkai curry – Roasted purple eggplants; Tamilian style
Mezhukkuvaratti – Vegetable roast; Palakkad cuisine
Mixed sprout subzi
Moolachyashenga (Moongre) chi bhaji – Aerial / Pod radish stir-fry with potatoes
Patichya kandyachi peeth perun bhaji (Zunka) –  Spring onion greens with roasted gramflour; Maharashtrian cuisine
Pindi chhole; Rawalpindi Style
Sauteed button mushrooms with shallots and herbs
Ullakazhangu roast; Palakkad style
Undhiyu or Oondhiyo – Seasonal vegetables and fresh legumes in traditionally spiced coriander-coconut gravy
Urulaikazhangu podimas; Palakkad style

Main Course – Rice and millets – GF

Bisibelebhath – Spiced rice, lentil and vegetable preparation; Karnataka cuisine
Brown rice salad in ginger scallion sauce
Coconut milk and mint pulav
Elmichampazham chaadam / Nimboo chaawal – Lemon or lime rice
Makai Chaawal – Corn pulav
Marjoram rice with grilled vegetables
Matar pulav – Green peas pulav
Orange saffron rice
Puliyamchaadam – Tamarind rice; Tamilian style
Tarragon rice with kidney beans and baked potatoes
Tomato rice

Main Course – Risotto and pasta

Basil Mint No-cheese Risotto, my way – GF
Potato gnocchi – Made from scratch
Spaghetti In indian sauce
Spanish paella with veggies – GF

Main Course – Indian breads (roti, puri, partha, bhakri etc.)

Aloo paratha – Flatbread filled with spiced potato – Video
Gobi ke parathe – Flatbread filled with spiced cauliflower
Missi roti – Wholewheat and gramflour rotis
Nachni chi bhakri -Ragi roti –  Finger millet flatbreads; Maharashtrian cuisine – GF
Tandlachi bhakri / Pathhiri / Ubbu akki roti – Rice based flatbread – GF

Main Course – Breads & flatbreads that do not form part of traditional Indian cuisine

Ciabatta – Three ways
Dill and onion bread; Indian spiced masala bread inspired from Bangalore Iyengar Bakery
Hot cross buns
Julia Child’s french bread
Mini pitas, man’oushe za’tar and hummus bi tahini
Pain blanc (a baguette) – Based on Dan Lepard’s recipe
Pull apart bread with vegan pesto filling
Sprouted wheat strawberry bread – Guest post by Richa
Yeasted fruit galette ~ A fruit filled bread
Zaatar focaccia
Zeppoles, zapplas or fried donuts

Dessert & sweets –

Laddoo, barfi, chocolates and such

Appam – Rice flour and jaggery fritters – GF
Bhuja hua kaaju ka barfi – Roasted cashew candy squares
Cinnamon cognac truffles
Fresh finger millets with coconut and jaggery – Guest post by Susmitha – GF
Kaju barfi; the recipe – Cashewnut squares – GF
Kaju barfi – Cashewnut squres – GF – Video
Orange scented kaaju barfi – GF
Porulvalannga Urundai – GF
Sugiyan – Moong bean and jaggery fritters – GF
Thengai barfi – Coconut candy squares – GF
Vella cheedai – Rice flour and jaggery fritters – II – GF
Vella cheedai – Rice flour and jaggery frittters – III – Baked version – GF
Vella payaru – Black eyed peas with jaggery – GF
Vella poornam kozhakottai / Ukadiche modak – Steamed rice flour dumplings filled with jaggery and coconut – GF

Brownies, cakes and cup cakes

Black Christmas cake with rum
Carrot Cake – I
Carrot cake drizzled with cashew condensed milk – GF
Chocolate cake ganache truffles
Clementine, chamomile and poppy seed cake
Cocoa orange cupcakes – GF and Nut free
Cupcakes with lime/lemon glaze – Guest post by Aparna – GF
Fig kuchen
Molten chocolate cake with tahini and olive oil – GF
Pear and plum cake with hazelnuts
Sticky lemon cake with lemon-mint syrup
The best vegan vanilla sponge cake

Ice cream, payasam, pudding, flan etc.

Apricot Mousse Cake & Apricot and Chocolate Verrines
Coconut and jaggery pannacotta – GF
Coconut Milk Pudding – GF
Khao Niaow Ma Muang – Thai mango sticky rice pudding; my version – GF
Strawberry and sherry vinegar ice cream – GF
Vella payasam – Brown rice and molasses pudding – GF

Cookie, pie & tart

Apple Crumble Pie – GF
Cherry Tart – GF
Hazelnut spritzgeback – GF
Mandelspritzgeback – Piped almond cookies – Vegan friendly
Mango macadamia nut cheesecake tart
Mathri/Matthi or suali – North-Indian savoury cookies
Savoury herb cookies with chives
Sesame and balsamic glazed asparagus cranberry tart – Guest post by Soma
Vanilla sugar cookies


  • Cicily Vincent

    Dear Harini,
    Over the weekend i attempted to make 3 of your recipes – plain , roasted and the orange flavored kaju barfi. I was not confident with getting the sugar syrup one thread consistency right ever but i was amazed by the fact that your explanation was so good that i got it right all three times. All three barfis came out superb – everyone loved the roasted kaju barfi the most not to say that the other two were good as well but all preferred the roasted one over the other two. I must thank you for putting so much effort in explaining the recipe to the finest nuances that one can get it right at the first attempt. Thank you and keep up the amazing work. i have packed them for my son who is away at university and is looking forward to receive the package tomorrow.

    • Harini

      Hi Cicily,

      Thanks for trying, loving the recipes, and for leaving a detailed and lovely feedback! It’s ages since I wrote and I am absolutely delighted that the blog is still reaching out to people. I hope your son enjoyed your loving gift, and am glad to have a small part in it. 🙂

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