RECIPES
The Tezos kitchen
Tradition,
made for today.
Twelve thoughtful ways to cook with real pantry ingredients—rooted in familiar Indian flavours, written clearly for everyday kitchens.
Explore recipes ↓Two recipes · Each ingredient
Food that carries
memory and meaning.
These recipes celebrate traditional combinations while encouraging variety, sensible portions and home cooking. Hover over a photograph to see the full recipe; on mobile, tap “View ingredients & method.”
01Cook with
Natural jaggery
Warm sweetness for traditional celebrations and millet-based everyday snacks.
01Ingredients & making
Ingredients
- ½ cup rice
- ¼ cup yellow moong dal
- ¾ cup grated jaggery
- 2½ cups water
- 2 tbsp ghee
- Cashews, raisins and ¼ tsp cardamom
Method
- Dry-roast the moong dal until aromatic; rinse it with the rice.
- Pressure-cook rice and dal with water until very soft, then mash lightly.
- Melt jaggery with ¼ cup water, strain, and simmer the syrup for 2 minutes.
- Lower the heat, fold the syrup into the cooked rice mixture and stir until glossy.
- Fry cashews and raisins in ghee; finish the pongali with them and cardamom.
Andhra tradition · 40 min
Bellam Pongali
A comforting rice-and-moong-dal pongali sweetened with natural jaggery.
40 min4 bowls
View ingredients & method ＋
Ingredients
- ½ cup rice
- ¼ cup yellow moong dal
- ¾ cup grated jaggery
- 2½ cups water
- 2 tbsp ghee
- Cashews, raisins and ¼ tsp cardamom
Method
- Dry-roast the moong dal until aromatic; rinse it with the rice.
- Pressure-cook rice and dal with water until very soft, then mash lightly.
- Melt jaggery with ¼ cup water, strain, and simmer the syrup for 2 minutes.
- Lower the heat, fold the syrup into the cooked rice mixture and stir until glossy.
- Fry cashews and raisins in ghee; finish the pongali with them and cardamom.
02Ingredients & making
Ingredients
- 1 cup ragi flour
- ½ cup powdered jaggery
- ¼ cup mixed nuts, chopped
- 3–4 tbsp warm ghee
- ¼ tsp cardamom
- Pinch of salt
Method
- Dry-roast ragi flour on low heat for 8–10 minutes until nutty; cool slightly.
- Toast the chopped nuts separately and combine them with ragi, cardamom and salt.
- Mix in powdered jaggery, breaking up every lump.
- Add warm ghee one spoon at a time until the mixture holds when pressed.
- Shape into small laddus. Cool completely before storing airtight.
Millet pantry · 30 min
Ragi–Jaggery Laddu
Roasted finger millet, jaggery and nuts shaped into satisfying homemade laddus.
30 min10 laddus
View ingredients & method ＋
Ingredients
- 1 cup ragi flour
- ½ cup powdered jaggery
- ¼ cup mixed nuts, chopped
- 3–4 tbsp warm ghee
- ¼ tsp cardamom
- Pinch of salt
Method
- Dry-roast ragi flour on low heat for 8–10 minutes until nutty; cool slightly.
- Toast the chopped nuts separately and combine them with ragi, cardamom and salt.
- Mix in powdered jaggery, breaking up every lump.
- Add warm ghee one spoon at a time until the mixture holds when pressed.
- Shape into small laddus. Cool completely before storing airtight.
02Cook with
Lakadong turmeric
Earthy golden recipes that use turmeric as a culinary ingredient—not a cure.
03Ingredients & making
Ingredients
- 2 cups milk or unsweetened plant milk
- ¼ tsp Lakadong turmeric powder
- Small pinch black pepper
- 2 lightly crushed cardamom pods
- ½ tsp ghee, optional
- Jaggery to taste, added after cooling slightly
Method
- Add milk, turmeric, pepper and crushed cardamom to a small pan.
- Warm on low heat, whisking often; do not let the milk scorch.
- Simmer gently for 3–4 minutes so the spices infuse.
- Strain into cups and stir in ghee if using.
- Let it cool slightly before adding jaggery to taste. Serve warm.
Indian home remedy tradition · 8 min
Lakadong Haldi Doodh
Warm milk gently infused with Lakadong turmeric, pepper and cardamom.
8 min2 cups
View ingredients & method ＋
Ingredients
- 2 cups milk or unsweetened plant milk
- ¼ tsp Lakadong turmeric powder
- Small pinch black pepper
- 2 lightly crushed cardamom pods
- ½ tsp ghee, optional
- Jaggery to taste, added after cooling slightly
Method
- Add milk, turmeric, pepper and crushed cardamom to a small pan.
- Warm on low heat, whisking often; do not let the milk scorch.
- Simmer gently for 3–4 minutes so the spices infuse.
- Strain into cups and stir in ghee if using.
- Let it cool slightly before adding jaggery to taste. Serve warm.
04Ingredients & making
Ingredients
- 1 cup yellow moong dal
- ¼ tsp Lakadong turmeric powder
- 3 cups water
- 1 tsp ghee or oil
- 1 tsp cumin seeds
- Curry leaves, chilli and coriander
- Salt and lemon to taste
Method
- Rinse dal until the water runs mostly clear.
- Cook dal with water and turmeric until soft; whisk to the consistency you prefer.
- Heat ghee, splutter cumin, then add curry leaves and chilli carefully.
- Pour the tempering over the dal, season with salt and simmer for 2 minutes.
- Finish with coriander and lemon after taking the pot off the heat.
Everyday Indian kitchen · 30 min
Turmeric Moong Dal
A simple yellow moong dal tempered with cumin, curry leaves and Lakadong turmeric.
30 min4
View ingredients & method ＋
Ingredients
- 1 cup yellow moong dal
- ¼ tsp Lakadong turmeric powder
- 3 cups water
- 1 tsp ghee or oil
- 1 tsp cumin seeds
- Curry leaves, chilli and coriander
- Salt and lemon to taste
Method
- Rinse dal until the water runs mostly clear.
- Cook dal with water and turmeric until soft; whisk to the consistency you prefer.
- Heat ghee, splutter cumin, then add curry leaves and chilli carefully.
- Pour the tempering over the dal, season with salt and simmer for 2 minutes.
- Finish with coriander and lemon after taking the pot off the heat.
03Cook with
California almonds
Traditional almond preparations with sensible portions and naturally flavourful companions.
05Ingredients & making
Ingredients
- ½ cup almonds, soaked overnight
- 4 cups milk
- 6–8 saffron strands
- 3 green cardamom pods
- 1–2 tbsp jaggery, optional
- 1 tsp chopped almonds for garnish
Method
- Slip the skins from soaked almonds and blend them with ½ cup milk until smooth.
- Warm the remaining milk with saffron and crushed cardamom.
- Whisk in the almond paste and cook on low for 8–10 minutes, stirring.
- Cool slightly before sweetening with jaggery, if desired.
- Serve warm or chilled with a small almond garnish.
Indian festive drink · 25 min + soak
Traditional Badam Milk
A fragrant almond milk drink with saffron and green cardamom.
25 min + soak4 cups
View ingredients & method ＋
Ingredients
- ½ cup almonds, soaked overnight
- 4 cups milk
- 6–8 saffron strands
- 3 green cardamom pods
- 1–2 tbsp jaggery, optional
- 1 tsp chopped almonds for garnish
Method
- Slip the skins from soaked almonds and blend them with ½ cup milk until smooth.
- Warm the remaining milk with saffron and crushed cardamom.
- Whisk in the almond paste and cook on low for 8–10 minutes, stirring.
- Cool slightly before sweetening with jaggery, if desired.
- Serve warm or chilled with a small almond garnish.
06Ingredients & making
Ingredients
- 1 cup almonds
- 1 cup soft seedless dates
- 2 tbsp sesame seeds
- ¼ tsp cardamom
- 1 tsp ghee, optional
- Pinch of salt
Method
- Dry-roast almonds on low heat, cool, and pulse to a coarse meal.
- Toast sesame seeds briefly and set aside.
- Pulse dates into a sticky paste; warm with ghee for 1–2 minutes if they are firm.
- Combine almond meal, dates, sesame, cardamom and salt.
- Shape into small laddus with lightly greased palms and refrigerate to set.
No-added-sugar snack · 20 min
Almond–Date Laddu
A naturally sweetened almond and date laddu made without refined sugar.
20 min10 laddus
View ingredients & method ＋
Ingredients
- 1 cup almonds
- 1 cup soft seedless dates
- 2 tbsp sesame seeds
- ¼ tsp cardamom
- 1 tsp ghee, optional
- Pinch of salt
Method
- Dry-roast almonds on low heat, cool, and pulse to a coarse meal.
- Toast sesame seeds briefly and set aside.
- Pulse dates into a sticky paste; warm with ghee for 1–2 minutes if they are firm.
- Combine almond meal, dates, sesame, cardamom and salt.
- Shape into small laddus with lightly greased palms and refrigerate to set.
04Cook with
Green cardamom
Aromatic recipes where whole green cardamom brings depth without overpowering the food.
07Ingredients & making
Ingredients
- ¼ cup short-grain rice
- 1 litre milk
- 4 green cardamom pods
- 2 tbsp chopped nuts
- Jaggery or sugar to taste
- Saffron, optional
Method
- Rinse and soak rice for 20 minutes; drain.
- Bring milk to a gentle boil in a heavy pan and add rice.
- Cook on low, stirring the base often, until rice is tender and milk is creamy.
- Turn off the heat. Add crushed cardamom and nuts.
- Cool slightly before adding jaggery; stir well and serve warm or chilled.
Celebration classic · 45 min
Elaichi Rice Kheer
Slow-cooked rice kheer scented with freshly crushed green cardamom.
45 min6 small bowls
View ingredients & method ＋
Ingredients
- ¼ cup short-grain rice
- 1 litre milk
- 4 green cardamom pods
- 2 tbsp chopped nuts
- Jaggery or sugar to taste
- Saffron, optional
Method
- Rinse and soak rice for 20 minutes; drain.
- Bring milk to a gentle boil in a heavy pan and add rice.
- Cook on low, stirring the base often, until rice is tender and milk is creamy.
- Turn off the heat. Add crushed cardamom and nuts.
- Cool slightly before adding jaggery; stir well and serve warm or chilled.
08Ingredients & making
Ingredients
- ½ cup millet flakes or cooked millet
- 1½ cups milk or water
- 2 green cardamom pods
- 1 small banana, sliced
- 2 tbsp chopped almonds
- 1 tsp jaggery, optional
- Pinch of salt
Method
- Lightly crush the cardamom pods and remove the husks.
- Simmer millet, milk, cardamom seeds and salt on low heat.
- Stir for 8–10 minutes until creamy, adding water if it thickens too much.
- Divide between bowls and top with banana and almonds.
- Taste before adding jaggery; the ripe banana may provide enough sweetness.
Wholesome breakfast · 20 min
Elaichi Millet Porridge
A warm millet porridge scented with cardamom and finished with fruit and nuts.
20 min2 bowls
View ingredients & method ＋
Ingredients
- ½ cup millet flakes or cooked millet
- 1½ cups milk or water
- 2 green cardamom pods
- 1 small banana, sliced
- 2 tbsp chopped almonds
- 1 tsp jaggery, optional
- Pinch of salt
Method
- Lightly crush the cardamom pods and remove the husks.
- Simmer millet, milk, cardamom seeds and salt on low heat.
- Stir for 8–10 minutes until creamy, adding water if it thickens too much.
- Divide between bowls and top with banana and almonds.
- Taste before adding jaggery; the ripe banana may provide enough sweetness.
Two deeply familiar ways to enjoy finger millet—from a substantial Andhra meal to an easy everyday drink.
09Ingredients & making
Ingredients
- 1 cup ragi flour
- ¼ cup rice
- 3½ cups water
- ½ tsp salt
- 1 tsp ghee, optional
- Dal, sambar or vegetable curry to serve
Method
- Rinse rice and cook it with 2 cups water until very soft. Mash it lightly in the pot.
- Bring the remaining water to a boil with salt, then reduce the heat.
- Sprinkle ragi flour gradually over the rice without stirring for the first minute.
- Mix firmly with a wooden spoon, breaking every lump, until thick, smooth and cooked through.
- Wet a bowl, shape the hot mixture into portions, and serve immediately with dal or curry.
Rayalaseema tradition · 35 min
Ragi Sangati
A traditional finger-millet and rice ball served warm with dal, sambar or vegetable curry.
35 min3
View ingredients & method ＋
Ingredients
- 1 cup ragi flour
- ¼ cup rice
- 3½ cups water
- ½ tsp salt
- 1 tsp ghee, optional
- Dal, sambar or vegetable curry to serve
Method
- Rinse rice and cook it with 2 cups water until very soft. Mash it lightly in the pot.
- Bring the remaining water to a boil with salt, then reduce the heat.
- Sprinkle ragi flour gradually over the rice without stirring for the first minute.
- Mix firmly with a wooden spoon, breaking every lump, until thick, smooth and cooked through.
- Wet a bowl, shape the hot mixture into portions, and serve immediately with dal or curry.
10Ingredients & making
Ingredients
- 3 tbsp ragi flour
- 1½ cups water
- Pinch of salt
- ½ cup buttermilk for savoury java
- OR 1 cup milk and jaggery to taste
- ¼ tsp cardamom for the sweet version
Method
- Whisk ragi flour with ½ cup cool water until completely lump-free.
- Boil the remaining water, lower the heat and pour in the slurry while stirring.
- Cook for 6–8 minutes, stirring continuously, until glossy and fully cooked.
- For savoury java, cool and whisk with buttermilk and salt.
- For sweet java, stir in warm milk and cardamom; cool slightly before adding jaggery.
Andhra millet drink · 15 min
Ragi Java
A smooth cooked ragi drink that can be made savoury with buttermilk or lightly sweetened.
15 min2 glasses
View ingredients & method ＋
Ingredients
- 3 tbsp ragi flour
- 1½ cups water
- Pinch of salt
- ½ cup buttermilk for savoury java
- OR 1 cup milk and jaggery to taste
- ¼ tsp cardamom for the sweet version
Method
- Whisk ragi flour with ½ cup cool water until completely lump-free.
- Boil the remaining water, lower the heat and pour in the slurry while stirring.
- Cook for 6–8 minutes, stirring continuously, until glossy and fully cooked.
- For savoury java, cool and whisk with buttermilk and salt.
- For sweet java, stir in warm milk and cardamom; cool slightly before adding jaggery.
06Cook with
Desiccated coconut powder
Convenient coconut flavour for two South Indian essentials: a festive sweet and an everyday chutney.
11Ingredients & making
Ingredients
- 2 cups desiccated coconut powder
- ¾ cup milk
- ½ cup jaggery or sugar, to taste
- 1 tbsp ghee
- ¼ tsp cardamom
- Chopped pistachios, optional
Method
- Warm ghee in a heavy pan and toast the coconut on low for 2 minutes without browning.
- Add milk and cook gently until the coconut softens and absorbs it.
- Add the chosen sweetener and stir until the mixture leaves the sides of the pan.
- Mix in cardamom, then cool until safe to handle.
- Shape small laddus, garnish if desired, and refrigerate because the recipe contains milk.
Traditional festive sweet · 25 min
Coconut Laddu
Soft coconut laddus made with desiccated coconut, milk and cardamom.
25 min12 laddus
View ingredients & method ＋
Ingredients
- 2 cups desiccated coconut powder
- ¾ cup milk
- ½ cup jaggery or sugar, to taste
- 1 tbsp ghee
- ¼ tsp cardamom
- Chopped pistachios, optional
Method
- Warm ghee in a heavy pan and toast the coconut on low for 2 minutes without browning.
- Add milk and cook gently until the coconut softens and absorbs it.
- Add the chosen sweetener and stir until the mixture leaves the sides of the pan.
- Mix in cardamom, then cool until safe to handle.
- Shape small laddus, garnish if desired, and refrigerate because the recipe contains milk.
12Ingredients & making
Ingredients
- 1 cup desiccated coconut powder
- ¾ cup warm water, plus more as needed
- 2 tbsp roasted gram dal
- 1 green chilli
- Small piece ginger
- Salt and lemon to taste
- Mustard, urad dal and curry leaves for tempering
Method
- Cover desiccated coconut with warm water for 10 minutes to rehydrate it.
- Blend it with roasted gram, chilli, ginger, salt and enough water for a creamy texture.
- Taste and brighten with a little lemon if needed.
- Heat a teaspoon of oil; splutter mustard, then add urad dal and curry leaves.
- Pour the tempering over the chutney. Serve fresh and refrigerate leftovers promptly.
South Indian everyday · 12 min
Coconut Chutney
A quick creamy chutney using rehydrated desiccated coconut and a classic tempering.
12 min4
View ingredients & method ＋
Ingredients
- 1 cup desiccated coconut powder
- ¾ cup warm water, plus more as needed
- 2 tbsp roasted gram dal
- 1 green chilli
- Small piece ginger
- Salt and lemon to taste
- Mustard, urad dal and curry leaves for tempering
Method
- Cover desiccated coconut with warm water for 10 minutes to rehydrate it.
- Blend it with roasted gram, chilli, ginger, salt and enough water for a creamy texture.
- Taste and brighten with a little lemon if needed.
- Heat a teaspoon of oil; splutter mustard, then add urad dal and curry leaves.
- Pour the tempering over the chutney. Serve fresh and refrigerate leftovers promptly.
Cook with care
Good food is personal.
Nutrition: Recipes are general culinary suggestions, not medical or nutritional advice. Individual needs vary; consult a qualified professional for personalised guidance.
Sweeteners: Jaggery is still an added sugar. Use a quantity appropriate for you, especially when managing diabetes or blood-sugar concerns.
Allergens: Almonds and other nuts are allergens. Milk, ghee and possible cross-contact ingredients may also require substitutions. Always check every package label.
Food safety: Cook ingredients thoroughly, use clean equipment, refrigerate leftovers promptly and adapt spice amounts for children or individual sensitivities.
