Protein packed and nutrient dense, this spinach quiche is simply delicious and a great way to eat more of this leafy green. It is baked in a Quinoa crust that is very easy to make and, tastes so much better than traditional flour crust.
Main Course
Mung Daal Tadka with Curry Leaves
Easy to cook, nutritious and wholesome, mung daal tadka is the most frequently prepared daal in north Indian homes. Made with split yellow lentils, this delicious creamy, rich and smooth daal is tempered with very few Indian spices. It is perfect with some rice or naan, or just eaten on its own.
Moong Daal Khichdi (lentil and rice porridge)
Khichdi pronounced as khich-ah-ree, is a simple and satisfying meal of rice, lentils and vegetables which can be cooked quickly without much fuss. Every Indian household makes khichdi, though it varies in taste and appearance depending on the way it is prepared and the ingredients used. A basic khichdi is usually made from white rice and yellow moong daal and without any strong spices.
Instant Pot Rajma / Spiced Kidney Beans
Easy to make, rajma packs a bunch of protein and makes a great meal served with jeera rice , raita and salad. It is quite a favorite dish with people of Punjab and they relish it for a leisurely Sunday lunch.
Air fried Eggplant and Mushroom “Meatballs”
Is there anything better on a weekend than a bowl of spaghetti and meatballs? I think not!
These air fried eggplant mushroom meatballs are easy to make, packed with flavor, crispy, and nourishing. Perfect when served as part of a classic spaghetti and meatballs dish.
Instant Pot Lobia / Black Eyed Peas Stew with Za’atar
This budget friendly, hearty, flavorsome stew is a one pot wonder that you can enjoy any night of the week. It features black eyed peas, carrot, celery, and spinach with herby notes of za’atar. It’s vegetarian, vegan, dairy free and gluten free. Serve it with GF tandoori roti or a crisp green salad for a satisfying meal.
Chicken Vindaloo
Chicken Vindaloo is the indian version of the Portuguese dish “carne de vinha d’alhos” which basically means meat marinated in wine and garlic. The dish was brought to India by explorers where the recipe was adapted using local ingredients and spices. Vindaloo is known for being extremely hot. While it does use a fair amount of chilies, that’s not its dominant feature. It is in fact a well-rounded dish, with taste ranging from sour to spicy with sweet notes.
Recent Comments