# Kitchen

Personal pantry and recipe log. Use the ingredients below to suggest recipes I can actually cook right now.

Last updated: 2026-04-13T17:46:27.285Z
In stock: 77 · Out of stock: 11

## Available ingredients

### Condiments
- Soy Sauce

### Dairy And Protein
- Cheese
- Eggs (6)
- Feta Cheese

### Dried Fruits
- Black Raisins
- Dates
- Raisins

### Flours
- Corn Flour
- Ragi Flour
- Rice Flour

### Fruits
- Coconut
- Guava
- Indian Gooseberry (Amla)
- Kiwi
- Lemon
- Musk Melon
- Orange (1)
- Pomegranate
- Raw Mango (green) (3)
- Red Banana
- Ripe Mango
- Ripe Mango (somewhat unripe)
- Ripe Red Banana
- Yellow Banana

### Kitchen Tools
- Mixer Grinder
- Pestle & Mortar

### Lentils And Legumes
- Green Lentil (small round)
- Karamani (white)
- Mochai (white)
- Red Soya (small)
- Split Urad Dal (with skin)
- Split Urad Dal (yellow)
- White Lentil (oval, sprouted)

### Nuts And Seeds
- Almonds
- Cashew
- Chia Seeds
- Mustard Seeds
- Peanuts (in shell)
- Peanuts (split)
- Peanuts (with skin, deshelled)
- Pistachios
- Pumpkin Seeds
- Sunflower Seeds

### Rice And Grains
- Flattened Rice (Poha/Aval)
- Javvarisi (Sago)
- Karupu Kavuni Rice
- Puffed Rice
- Rava (Semolina)
- Sourdough Bread
- White Bread

### Spices And Masalas
- Cardamom
- Cinnamon
- Garam Masala
- Gundu Chilli (red, dry)
- Hing
- Jeera (Cumin)
- Pepper
- Rasam Powder
- Red Chilli (dry, whole)
- Sambar Powder
- Sombu (Fennel)
- Star Anise
- Turmeric

### Vegetables
- Beans
- Beetroot
- Bottle Gourd (Sorakkai)
- Brinjal
- Coriander
- Cucumber
- Drumsticks
- Ginger
- Okra (Vendakkai)
- Onions
- Potato
- Snakegourd (Pudalangai)
- Sweet Potato
- Tomatoes

## Out of stock

- Milk
- Paneer
- Tofu
- Yoghurt
- Pineapple
- Red Lentils (Masoor Dal)
- Soya Balls
- Oats
- Capsicum
- Carrots
- Kovakkai

## Saved recipes

### Loaded Vegetable Khichdi
Rice, green lentil and a stack of soft vegetables pressure-cooked into a loose porridge, finished with ghee tempering.
Tags: dinner, khichdi, one-pot, rsi-friendly, vegetarian

Ingredients:
- 1/2 cup rice
- 1/4 cup green lentil (small round)
- 1 potato, cubed (1.5 cm)
- 1 drumstick, cut into 2-inch logs
- 1 cup bottle gourd, peeled and cubed (2 cm)
- 8 beans, chopped (1 cm)
- 1 tomato, quartered
- 4 cups water
- 1/2 tsp turmeric
- 1.25 tsp salt
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp jeera
- 1/2 tsp crushed pepper
- 1 tsp grated ginger
- Pinch of hing
- 1/2 lemon
- Coriander to garnish

Steps:
1. Rinse rice and lentil together in the cooker pot.
2. Add potato, drumstick, bottle gourd, beans, tomato, water, turmeric and salt. Stir once.
3. Close cooker. 4 whistles on medium. Switch off, let pressure drop fully.
4. Heat ghee in a small pan. Splutter mustard, then add jeera, pepper, ginger and hing. 15 sec.
5. Open cooker, pour tempering in, stir gently.
6. If too thick, add 1/2 cup hot water; it should look like a loose porridge.
7. Serve with a squeeze of lemon and coriander on top.

### Tomato Vegetable Pulao with Boiled Eggs
Mixer-blended tomato-onion masala folded into pressure-cooked rice with potato, beans and brinjal; eggs steam on top.
Tags: lunch, rice, one-pot, rsi-friendly, eggs, tamil

Ingredients:
- 1 cup rice
- 1 potato, cubed (1.5 cm)
- 10 beans, chopped (1 cm)
- 1 small brinjal, cubed (1.5 cm), soaked in salted water till needed
- 3 tomatoes
- 1 onion
- 1-inch ginger
- 2 dry red chillies
- 2 eggs
- 2.5 cups water
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp jeera
- Pinch of hing
- 1 cinnamon stick
- 1 star anise
- 1/2 tsp turmeric
- 1.5 tsp sambar powder
- 1.5 tsp salt
- 1/2 lemon
- Coriander to garnish

Steps:
1. Rinse rice, set aside. Place eggs in a small steel bowl (no water) and keep aside.
2. Quarter tomatoes and onion. Drop into the mixer with ginger and red chillies. Pulse to a coarse paste.
3. Heat ghee in the pressure cooker. Add cinnamon and star anise, then mustard, jeera, hing.
4. Add potato, beans and drained brinjal. Sauté 3 min.
5. Pour in the blended paste. Add turmeric, sambar powder, salt. Simmer 5 min till the raw smell lifts.
6. Add rice and water. Stir once. Lower the steel bowl of eggs on top of the rice so they steam as it cooks.
7. Close cooker. 3 whistles on medium. Switch off, wait for pressure to drop fully.
8. Lift out the eggs, peel and halve. Fluff rice gently with a fork.
9. Plate, lay eggs on top, squeeze lemon, scatter coriander.

### Ven Pongal with Beans-Coconut Poriyal
One-pot rice + split urad pongal finished with ghee tempering, served with a crisp beans poriyal on the side.
Tags: breakfast, south-indian, pongal, rsi-friendly, one-pot, ghee

Ingredients:
Pongal:
- 1/2 cup rice
- 1/4 cup split urad dal (with skin)
- 3 cups water
- 1/2 tsp salt
- 1/4 tsp turmeric
- 2 tbsp ghee
- 1 tsp jeera
- 1/2 tsp crushed pepper
- 1 tsp grated ginger
- 8 cashews
- Pinch of hing
- Coriander to garnish

Beans-coconut poriyal:
- 150 g beans, chopped small (~1/2 cm)
- 3 tbsp grated coconut
- 1 tsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp split urad dal (with skin)
- 1 dry red chilli, broken in half
- Pinch of hing
- 1/4 tsp salt

Steps:
1. Rinse rice and dal together, soak 15 min.
2. Cooker: rice, dal, water, salt, turmeric. 4 whistles on medium, then low flame 5 min. Switch off, let pressure drop.
3. While it cooks, heat ghee in a kadai for the poriyal. Splutter mustard, then urad, red chilli, hing.
4. Add beans, salt, 3 tbsp water. Cover, low flame 6-7 min till tender-crisp.
5. Stir in coconut. 1 min. Switch off.
6. Pongal tempering: heat ghee, fry cashews till golden, add jeera, pepper, ginger, hing. 20 sec.
7. Open cooker, mash pongal lightly, pour tempering in, stir once.
8. Top with coriander. Serve hot with the poriyal.

## Endpoints
- JSON groceries: /api/groceries
- JSON recipes: /api/recipes