These Kanchipuram Idlis are vegan, gluten-free, and make for a very balanced meal when served with sambar (vegetables and lentils in a sour gravy) and chutneys.
Peanut Chutney
Peanut chutney is a wonderful side to south Indian staples like Dosa or Idli. However, it can also be used as a spread for sandwiches and wraps. It’s a great make ahead chutney that lasts for days in the fridge.
Tomato and Lentil Tart with Black Rice Crust
I try to be as simple as possible with my recipes so that my readers can make the recipe with ease. This tart is easy and requires only three main ingredients. It has a really pretty tomato top which adds bright color, flavor and body to the tart. This vegan tart is fabulous for summer lunch, and serves 6 comfortably with a side salad or soup.
Buckwheat Zucchini Crepes (No dairy, eggs or oil)
This crepe recipe is a little playful because it uses the unusual combination of buckwheat and zucchini but it is really easy to make. Easier than Roti (north Indian flatbread) and French crepe because you don’t have to puff up or swirl the pan. The recipe is gluten, corn, soy, rice, dairy, eggs, and oil free.
The Easiest Way To Freeze Blueberries
Freezing berries is a great way to preserve fruits. Frozen blueberries can be substituted for fresh in many recipes. It’s important to learn how to freeze them so that they do not stick together in clumps.
Green Pea Parathas /Matar Waale Paronthay
Full of green goodness these green pea parathas (or matar waale paronthay as we Punjabis call them) are easy to make and can be whipped up quickly. You can serve them as a hearty breakfast, pack them in lunchbox or serve them with scrambled eggs and mango chutney for a weekend brunch.
No Sugar Mango Blueberry Chia Pudding
This simple breakfast pudding is a great way to start enjoying the benefits of chia seeds. The seeds plump up overnight, creating a pudding like texture similar to tapioca pudding. It’s filling, delicious and a snap to prepare the night before.
Recent Comments