Guess & Flip
Guess & Flip

Cook with CHUTKI

Recipes
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Açai Bowl (Vegan)
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Açai Bowl (Vegan)
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10 minutes
PREP TIME
0 minutes

Cook Time

2

Serves

10 minutes

Total

INGREDIENTS

200 g açai puree (frozen)
250 ml plant-based milk (almond, soy, or coconut)
100 g banana (frozen or fresh)
50 g granola
50 g mixed berries (strawberries, blueberries)
30 ml maple syrup or agave nectar
10 g chia seeds (optional)
Fresh coriander leaves for garnish (optional)
Use frozen fruits for a thicker consistency.
Adjust sweetness according to taste.
Hot Honey Vegan Cheese Pizza
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Hot Honey Vegan Cheese Pizza
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15 minutes
PREP TIME
20 minutes

Cook Time

2

Serves

35 minutes

Total

INGREDIENTS

200 g pizza base
100 g vegan cheese
50 ml agave syrup or maple syrup
100 g tomato sauce
50 g capsicum, sliced
50 g onion, sliced
1 green chilli, sliced
10 g dried oregano
Salt to taste
Fresh coriander leaves for garnish
For extra flavour, add some crushed red chilli flakes.
You can use any vegetables of your choice as toppings.
Tofu Manchurian
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Tofu Manchurian
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15 minutes
PREP TIME
20 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

250 g tofu, cubed
50 g cornflour
2 tbsp oil
1 medium onion, chopped
1 medium capsicum, chopped
2–3 green chillies, slit
2 tbsp ginger-garlic paste
3 tbsp soy sauce
1 tbsp vinegar
1 tbsp tomato ketchup
1 tsp red chilli powder
Salt to taste
2 tbsp chopped coriander leaves
100 ml water
Press tofu to remove excess water for better texture.
Adjust spice levels according to your preference.
Vegan Samir
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Vegan Samir
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

300–400 g tofu, cubed
200 ml coconut milk
2 medium onions, finely chopped
3–4 green chillies, slit
1 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp garam masala
2 tbsp oil
Salt to taste
Fresh coriander leaves for garnish
Press the tofu for better texture.
Adjust the spice level by varying the number of green chillies.
Tofu Curry
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Tofu Curry
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

300 g tofu, cubed
2 medium onions, finely chopped
2 medium tomatoes, pureed
1 tablespoon ginger-garlic paste
2–3 green chillies, slit
1 teaspoon turmeric powder
1 tablespoon red chilli powder
1 teaspoon garam masala
200 ml coconut milk
2 tablespoons oil
Salt to taste
Fresh coriander leaves for garnish
Press tofu before cooking to remove excess moisture.
Adjust spice levels according to your taste.
Tofu Tikka Masala
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Tofu Tikka Masala
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20 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

50 minutes

Total

INGREDIENTS

400 g tofu, pressed and cubed
2 tablespoons oil
2 medium onions, finely chopped
2 teaspoons ginger-garlic paste
2 medium tomatoes, pureed
100 ml coconut milk
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
Fresh coriander leaves for garnish
1 tablespoon lemon juice
Press tofu to remove excess water for better texture.
Adjust spices according to your taste preference.
Vegan Dosa
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Vegan Dosa
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8 hours
PREP TIME
30 minutes

Cook Time

4

Serves

8 hours 30 minutes

Total

INGREDIENTS

250 g rice
100 g urad dal
50 g plant-based curd
1 tsp salt
Water as needed
Oil for cooking
Ensure the batter is smooth for crispy dosas.
Fermentation time may vary based on climate; adjust accordingly.
Bombil Rawa Tawa (Vegan)
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Bombil Rawa Tawa (Vegan)
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15 minutes
PREP TIME
10 minutes

Cook Time

2

Serves

25 minutes

Total

INGREDIENTS

200–250 g tofu, sliced
100 g chickpea flour (besan)
50 ml water
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
Salt to taste
2–3 green chillies, finely chopped
1 tbsp coriander leaves, chopped
Oil for shallow frying
Lemon wedges for serving
Ensure the oil is hot enough before frying for a crispy texture.
You can add spices to the batter as per your taste.
Cauliflower Lollipop
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Cauliflower Lollipop
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20 minutes
PREP TIME
15 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

500 g cauliflower, cut into florets
100 g besan (gram flour)
150 ml plant-based curd
2 tablespoons ginger-garlic paste
2–3 green chillies, finely chopped
1 teaspoon red chilli powder
1 teaspoon garam masala
Salt to taste
Oil for frying
Fresh coriander leaves for garnish
Ensure the oil is hot enough before frying for a crispy texture.
You can add other spices to the batter for extra flavour.
Vegan Dhansak
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Vegan Dhansak
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15 minutes
PREP TIME
40 minutes

Cook Time

4

Serves

55 minutes

Total

INGREDIENTS

200–250 g tofu, cubed
200 g mixed lentils (masoor, moong, chana)
150 g brinjal, chopped
100 g pumpkin, cubed
100 g bottle gourd, chopped
2 medium onions, finely chopped
4 cloves garlic, minced
1-inch piece ginger, grated
2 green chillies, slit
400 ml coconut milk
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnish
Adjust the spice level by adding more or fewer green chillies.
For added flavour, include a dash of lemon juice before serving.
Cauliflower Lollipop
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Cauliflower Lollipop
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20 minutes
PREP TIME
15 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

500 g cauliflower florets
100 g besan (gram flour)
100 ml plant-based curd
2–3 green chillies, finely chopped
1 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
Salt to taste
Oil for frying
Fresh coriander leaves for garnish
Ensure the batter is thick enough to coat the florets well.
You can bake the lollipops for a healthier version.
Vegan Curry Pulav
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Vegan Curry Pulav
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

300 g basmati rice
500 ml vegetable stock
200 g mixed vegetables (carrots, peas, beans)
100 ml coconut milk
2 medium onions, sliced
2 green chillies, slit
1 tsp ginger-garlic paste
1 tsp cumin seeds
1 tsp garam masala
2 tbsp oil
Salt to taste
Fresh coriander leaves for garnish
Use seasonal vegetables for best flavour.
Adjust the spice level by adding more or fewer green chillies.
Vegan Curry Pilav
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Vegan Curry Pilav
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

300 g basmati rice
200 g mixed vegetables (carrots, peas, beans)
400 ml coconut milk
500 ml vegetable stock
1 large onion, chopped
2 green chillies, slit
1 tsp ginger-garlic paste
1 tsp cumin seeds
1 tsp garam masala
Salt to taste
Fresh coriander leaves for garnish
2 tbsp oil
Use seasonal vegetables for best flavour.
Adjust the spice level by varying the number of green chillies.
Vegan Chole Bhature
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Vegan Chole Bhature
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30 minutes
PREP TIME
45 minutes

Cook Time

4

Serves

1 hour 15 minutes

Total

INGREDIENTS

250–300 g chickpeas (soaked overnight)
2 medium onions (finely chopped)
2 medium tomatoes (pureed)
1 tablespoon ginger-garlic paste
2–3 green chillies (slit)
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon red chilli powder
Salt to taste
2 tablespoons oil
Fresh coriander leaves (for garnish)
250–300 g all-purpose flour
100–150 ml plant-based curd
Water (as needed)
Oil for deep frying
Ensure chickpeas are well-soaked for better cooking.
Adjust spices according to your taste preference.
Vegan Ujje
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Vegan Ujje
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15 minutes
PREP TIME
20 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

200–250 g plant-based curd
100 g besan (gram flour)
50 g rice flour
1–2 green chillies, finely chopped
1 small capsicum, finely chopped
50 g coriander leaves, chopped
Salt to taste
Water as required
Oil for cooking
Ensure the batter is not too thick or too runny.
You can add other vegetables like grated carrots for extra nutrition.
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