top of page


Ushadevi Jothy - India

Entry No: 


Mixed Exotic Kadai Sabzi curry with steamed Brown rice

Roast all the ingredients for the dry masala separately and grind it coarsely. Keep it aside.
In a kadai, heat gingelly oil and add cashews, chopped onions and cook until it turns golden brown.
Then add ginger-garlic paste and sauté until the raw smell goes off. Now add chopped tomatoes, turmeric powder, red chilli powder, coriander powder and salt and cook for 5-10 minutes until the oil oozes out.
Meanwhile steam all the vegetables (except mushrooms, spinach, zucchini and capsicum) and keep it aside.
After 10 minutes, add chopped mushrooms, spinach, diced zucchini and diced capsicum to the curry and cook well. Once it is cooked, add the steamed veggies, sauté well and add coconut milk, 2 tsp of the prepared Kadai sabzi masala and let it simmer for 5 minutes.
Finally garnish with coriander leaves and serve hot with steamed brown rice.


Diced Zucchini- 1/2 cup
Cauliflower- 1 cup
Diced carrot - 1 nos.
Beans - 10 nos.
Sprouted peas - 1 cup
Baby potatoes - 5 nos.
Diced capsicum- 1 nos.
Mushroom - 200 g
Spinach- 1 cup
Diced Yellow pumpkin - 1 cup
Diced aubergine - 1/2 cup
Ginger- garlic paste - 1 tbsp
Chopped onion - 3 nos.
Chopped tomatoes - 1 cup
Salt - to taste
Coconut milk - 1 cup
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Gingelly oil - 1 tbsp
Cashew nuts - 5 nos.
Coriander leaves for garnishing.

For the dry masala:
Coriander seeds - 1 tbsp
Black pepper - 2 tsp
Cumin - 1 1/2 tsp
Fennel seeds - 1 tsp
Cardamom - 4 nos.
Cloves - 4 nos.
Cinnamon sticks - 2 Nos.
Dry red chilli - 10 nos.

Golu Photo 3
Golu Photo 3
Golu Photo 3

Entry No: 


Vegan Tender coconut and Strawberry Payasam

In a bowl, mix tender coconut water, pulp, powdered palm sugar, thick coconut milk, chopped strawberries and roasted nuts.
Mix all the ingredients together. A nutritious and yummy dessert is ready to be served.


Tender coconut water- 1 cup
Finely chopped Tender coconut flesh/pulp - 1 cup
Finely chopped strawberry- 1/2 cup
Thick coconut milk - 1 cup
Powdered Palm sugar- 1/2 cup
Cardamom powder - 1 pinch
Roasted dry nuts - cashews, almonds, raisins, pine seeds, chiraunji nuts for garnishing.

Golu Photo 3
Golu Photo 3
Golu Photo 3

Entry No: 


Ragi and wheat steamed veg Bao buns

To make the Bao buns, add warm cow's milk, yeast, oil, salt and palm sugar and whisk well. Add the wheat flour, ragi flour and knead to a soft dough. Cover it with a wet cloth for 1 hour for it to rise. Meanwhile prep the steamer. After one hour, roll the dough and cut into a round shape with a cookie cutter. Grease it with oil and fold it into half and press the dough slightly. Prepare the buns similarly and drop them in the steamer and steam for 7-10 minutes.

For the veg filling:
Take a bowl and add the sliced paneer, julienne carrots, zucchini, capsicum, salt and schezwan sauce and toss it well.

To serve, take the steamed Bao bun, spread some schezwan sauce inside and stuff the prepared paneer and veg filling inside. Garnish with some sliced onions, coriander leaves, sesame and Kalonji seeds. Healthy and super delicious Ragi and wheat steamed veg Bao buns are ready to be served.


For the Bao buns:
Wheat flour-2 cups
Ragi flour -1/3 cup
Yeast- 5g
Cow's milk- 1 cup
Palm sugar-1 tsp
Salt-to taste
Olive oil- 1/4 cup
For the filling:
Julienne carrot, capsicum, zucchini -1 cup
Sliced paneer - 200g
Schezwan sauce-1cup
Sliced onions, Coriander leaves, kalonji seeds and sesame seeds for garnishing.

Golu Photo 3
Golu Photo 3
Golu Photo 3
bottom of page