Food evokes memories and many a times they give birth to recipes that have resemblance to their origins but modified to dietary restrictions. I got the inspiration for these crepes from my mother’s “sour dough cheelas”. I can hardly contain my excitement to share that this recipe is not only gluten-free, but also dairy-free, egg free, soy free, and nut-free. Just like its name suggests, these crepes are super easy and can be prepared ahead of time. Serve either as an accompaniment to a main dish or for breakfast with chutney or treat them like soft tacos and fill with whatever you like.
Tropical Fruit Chutney
I adore different types of chutneys and sauces with my food to add some zesty flavor. Made with tropical fruits this chutney has the right balance of sweetness and spiciness! Its preparation is simple too; just chop fruits, add sugar, vinegar, spices, and cook slowly until the mixture thickens. I make it in small batches so that I don’t have to refrigerate or preserve by canning. It will keep for two weeks or more on the counter, if it lasts that long.
Hosting a Yoga Retreat – Here’s how you can do one too!
Have you ever hosted a yoga retreat for your friends? If not, then I really recommend that you do because it is a brilliant idea and I can help you get started. Don’t let a lack of space hinder you from hosting! With some creativity and effort, you can organize a yoga and meditation experience in your home. I recently organized one for my friends and it was fun.
Yoga is something I’ve always loved from my teen years. It is a relaxing and rewarding practice that energizes the mind and body. I practice it at least once a week to slow down from all the hustle and bustle of everyday life so I thought it was perfect to invite my friends to get the same experience.
Phirni (Rose Scented Rice pudding)
A thick, creamy and, delicious milk pudding made with ground rice (not rice flour).
Tomato curry in a Hurry
If you’re a tomato fan, you’ll love this and if you’re not, well…maybe this will inspire you to try because it serves as a base to get imaginative. The beauty of this recipe is that it is really quick, easy and delicious curry to serve with leftover rice and veggies on busy days. To bulk it up you can add in boiled eggs, chickpeas, seared paneer, tofu, soya chunks, potatoes, whatever you fancy. The additions are endless. You can even puree it and have it as a soup.
Enjoy!
Persian Chickpea Flour Cookies (Nan-e Nokhodchi)
Sweets made with besan have always been my favorite. So when I encountered this cookie a few years ago, during spring at a specialty store featuring chickpea flour, I was thrilled. I was even more excited by seeing the ingredients, they were similar to what we use in making Besan ladoo and Besan burfi. The recipe was so much easier. Since then, I have been making these cookies every Baisakhi. These chickpea flour cookies with pistachios are melt in mouth Persian treat, traditionally known as Nan-e Nokhodchi.
It would be a pity to deprive yourself of these petite cookies because they are very simple to prepare and delicious. Perfect for kids, (or an adult’s) party or to celebrate a festive and joyful occasion .
Dark Pink Velvet Smoothie
Yesterday was Holi, the Indian festival of colors. I saw a lot of yummy foods and drinks posted on various blogs last week, but for some reason I thought this dark pink velvet smoothie was apt to begin the celebrations. Besides, I haven’t shared a green smoothie recipe for a long time, especially considering how often I make them. This recipe is an attempt to make a green smoothie more appealing to those who DO NOT like the idea of drinking ‘GREENS’. This smoothie has red cabbage as the main ingredient. Aside from the fact that it is simply delicious, and is chock full of nutrients, it is the smoothest smoothie you could ever imagine!
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