Binjal's VEG Kitchen

Kuzhi Paniyaram or Appe is a popular South Indian breakfast dish, known as paddu, guliappa, gulittu, yeriyappa, gundponglu, ponganalu. Kuzhi Paniyaram’s batter is made of urad dal and raw rice, similar in composition of idli and dosa batter. This dish can also be made sweet or savory depending on the ingredients. . Comment “ APPE “ I’ll send it in your inbox . . . . . .

Golden, creamy, and filled with mango goodness 🥭✨ Aamrakhand also known as Mango Shrikhand is the perfect way to celebrate sweetness, tradition, and sunshine in every bite. Made with rich hung curd and ripe mango pulp, this festive dessert brings together flavor and nostalgia so beautifully. . Wishing you and your family a very happy and prosperous Akshay Tritiya 💛 May this auspicious day bring endless joy, good health, and abundance into your lives. . Comment “MANGO” and I’ll send you the full recipe in your inbox 💌

Mango Nankhatai Cookies: A Tropical Twist on a Classic Indian Treat. If you’re a fan of the classic Indian shortbread cookies called nankhatai, then you’re going to love this mango-infused version! These eggless mango nankhatai combine the warm spices and crisp texture of traditional nankhatai with the luscious flavor of fresh mangoes. . Comment “ MANGO 🍪 “ I’ll send detailed recipe to your inbox! . . . . .

Stuffed Alphonso Mango Kulfi – A Royal Summer Treat! 🥭 Creamy saffron rabdi filled inside sweet, juicy Alphonso mangoes and chilled to perfection! This showstopper dessert is a must-try this mango season. Peel, reveal, and fall in love with the royal flavors of summer. 👑💛🌸 . Comment “ Mango or Kulfi “ to get the recipe in your inbox . . . . . . .

Dabla Keri Athanu is not just a pickle, it is pure Gujarati nostalgia in every bite. Baby mangoes stuffed with bold masala, slow matured to perfection, and bursting with that perfect spicy, tangy flavor we all crave. This is the kind of athanu that makes a simple meal unforgettable… just one mango on the side of Thepla, roti or Dal-Bhaat and you are set! . Stays fresh for up to a year when stored properly, making it the perfect batch to enjoy long after mango season! . Comment “ PICKLE “ I’ll share recipe directly with you in your inbox! . . . . . .

Keri no Fajeto, also known as a Mango kadhi – a rich, tangy-sweet mango curry. Fajeto is a labor of love, where perfectly ripened mangoes are simmered in a yogurt-based gravy redolent with a medley of spices. Served with steamed basmati rice or Rotli, along with Aamras thali………… . Comment “ MANGO KADHI “ I’ll send recipe straight to your inbox! . . . .

Spring on a plate with this vibrant Beetroot Garlic Rice with Creamy Spinach Corn Sauce. 🌸🌿 This dish is all about fresh colors, bold flavors, and comforting textures that feel just right for the season. #ad Made using @authenticroyalfoods Royal Basmati Rice 20lb jute bag, as you all know my favorite rice brand. Every grain turns out long, fluffy, and perfectly separate, making it the ideal base to soak up all that garlicky beetroot flavor. Paired with a rich and creamy spinach corn sauce, this becomes a complete entrée that is both wholesome and elegant. Whether you serve it as a plated dish or a cozy bowl, it is guaranteed to brighten up your table this spring. . Comment “BEETROOT” and I will share the recipe straight to your inbox. . . . .

Comment “ AAMRAS “ I’ll send recipe to your inbox! . The Quintessential Gujarati Mango Delicacy, there’s nothing that says Indian summer like the luxurious taste of Aamras or Keri No Ras. Traditionally, it is accompanied by a spread of Gujarati delicacies, including puri, Bateta nu suku shaak, and idada/ Khatta Dhokla. . .

Comment “ ROTLI “ I’ll send recipe direct to your inbox! . Gujarati Padwali Rotli means two layered roti, it is a delightful twist on the traditional Gujarati flatbread, alternatively referred to as Dupadi, Dosti, Dopadi, or Bepadi Roti. This Layered Roti has gained immense popularity in the state of Gujarat, particularly during the scorching summer months. It is commonly enjoyed alongside a serving of delectable Aamras. . . , . . .