Ridge Gourd Kootu

For Cooking Dal

Chana dal – 1 cup (soaked for 4–5 hours)

Onion – 1, sliced

Tomato – 1, finely chopped

Garlic – 6 cloves, chopped

Green chillies – 5–6, slit

Curry leaves – 1 sprig

Turmeric powder – 1 tsp

Water – 1½ litres

Salt to taste

For the Kootu

Coconut oil – 3 tbsp

Urad dal – 1 tsp

Dry red chillies – 3, chopped

Green chillies – 3, slit

Garlic – 5 cloves, crushed

Curry leaves – 1 sprig

Shallots/pearl onions – 1 small cup, sliced

Ridge gourd – 1.5 kg, peeled and chopped

Turmeric powder – 1½ tsp

Water – 1½ cups

Salt to taste

Coconut Paste

Fresh grated coconut – 1 cup

Cumin seeds – 1 tsp

Place the soaked chana dal in a pressure cooker with onion, tomato, garlic, green chillies, curry leaves, turmeric, salt, and water. Pressure cook for 1 whistle. Avoid overcooking the dal.

Heat coconut oil in a pan. Add urad dal and fry until slightly golden. Stir in red chillies, green chillies, garlic, curry leaves, and shallots. Sauté for a minute.

Add the chopped ridge gourd, turmeric, and salt. Stir well, add water, cover, and cook until the vegetable is tender.

Add the cooked chana dal to the pan and stir well. Cook for 3–4 minutes to blend the flavors.

Grind coconut and cumin into a smooth paste. Add this paste to the kootu, stir gently, and cook for 2–3 minutes. Serve hot with rice and a side of pulisherry or a simple curry. A light, wholesome, and comforting meal for any day.

Vegetable Pulao

Ghee + Oil - 3 tbsp.

Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1

Cumin seeds - 1 tsp

Onion - 1, chopped

Green Chilli - 2, slit

Ginger Garlic Paste - 2 tsp

Mixed Vegetables - Potato - 1, diced, Carrot - 1, diced, Peas - 1/4 cup, Cauliflower - 1/4 cup florets, Beans - 1/4 cup, diced

Salt & Pepper

Rice - 2 cups (Seeraga Samba or Basmati), soaked in water for 30 min.

Milk - 1 cup

Lemon Juice

Cilantro

Heat ghee and oil in a pressure cooker.

Temper whole garam masala and cumin seeds.

Add onion and green chilli; cook until the onion turns translucent.

Add ginger garlic paste and cook until the raw smell goes away.

Add the mixed vegetables and mix well so the masala coats all the vegetables. Cook covered for 3 min.

Now add the rice and mix well so the masala coats all kernels of the rice.

Finally, add milk and 3 cups water. Cook covered for 12 min on medium heat and 5 min on simmer.

Garnish with lemon juice and cilantro.

Serve hot with raita.

Lemon Parmesan Risotto

Lemon juice - 1/3 cup

Heavy cream - 1/3 cup

Salt & Pepper

Butter - 3 tbsp.

Chicken stock - 5 cups

Olive oil - 2 tbsp.

Onion - 1/2, diced

Arborio rice - 1 1/2 cups - 3 oz

Parmigiano-Reggiano cheese - 3/4 cup, freshly grated, plus more for serving

Heat lemon juice in a small saucepan over medium, stirring occasionally, until reduced by half, about 8 minutes. Remove from heat; add cream, pepper, and 2 tablespoons butter, stirring until combined. Season with salt to taste. Set aside.

While lemon juice is reducing, bring stock to a simmer in a large saucepan over medium-high. Turn off heat, and set aside.

Heat oil and remaining 1 tablespoon butter in a second large saucepan over medium. Add onion and shallot; cook, stirring occasionally, until soft and translucent (no browning), about 6 minutes. Add rice; cook, stirring constantly, until every grain is coated in fat, 1 to 2 minutes.

Add 4 cups hot stock, about 1/4 cup at a time, to rice mixture, stirring constantly over medium. Let each addition cook down until almost absorbed before adding the next. This constant stirring is the key; it releases starch and gives you that creamy magic. Continue for 30 to 35 minutes total, adding up to remaining 1 cup hot stock, as needed, until rice is creamy and tender but not mushy.

Reduce heat to low; fold in lemony cream sauce, stirring constantly with a wooden spoon and moving the pan back and forth, almost in circles, until fully combined.

Take saucepan off heat, and fold Parmigiano-Reggiano into risotto until combined and melted. Season with additional salt to taste.

Spoon risotto onto a plate; tap bottom of plate so risotto spreads out slightly. It should relax and spread, not sit in a stiff mound. Serve immediately with additional pepper, oil, and Parmigiano-Reggiano.