Indian food is so diverse. Although the core ingredients are more or less same, each state has their own method of preparation, unique spices and flavors. Today I’m sharing a very quick and wholesome recipe – Rasawala Chana, from Gujarat, India. Rasa refers to something that is saucy/ gravy kind of preparation. Black chickpeas are cooked in besan ( chickpea flour) gravy seasoned with spices, jaggery, and tamarind to give this dish its heat, sweetness and tanginess. There is no sautéing of any masala here, which makes this dish a breeze to prepare. All you need is about 10-15 minutes and of course soaked and drained black chickpeas. That’s it, and this dish is ready just like that! How easy ! This is also vegan and gluten-free!
Summer is at its peak in my part of the world! All I want to have is some light, non-greasy meals that are delicious too. I’m not really a salad person, but do have some occasionally. I’m more of the rice-curry person, I admit I can’t do without rice, it’s what I have grown up eating. I love salads that are not only dressed up with flavorful vinaigrette’s, but they have to look appetizing to me as well, to make me want to have some! Like this healthy mung sprouts & sweet yellow corn salad, super flavorful and as pretty as a picture.
Sambar or Sambhar is an integral part of the South Indian cuisine. It is a lentil based stew with the addition of various vegetables or sometimes just one vegetable is added. It is a perfect accompaniment to idli’s ( steamed rice cakes), dosa’s ( crispy rice crepes), uttapam ( pretty much an Indian version of pizza :p) or medu wada ( savory Indian donuts :D) and the likes. One of my favorite meals is plain steamed rice with piping hot sambhar, an omelette, some crunchy papad and pickle.Thoroughly satisfying!
Sabudana (tapioca pearls ) khichdi is a popular Maharastrian breakfast snack. Soaked and drained tapioca is tempered with cumin seeds, curry leaves and green chillies. Tapioca is also consumed in the form of vadas (fritters). Continue reading →
I’m back with another healthy, vegan & kid-friendly snack recipe – Soy and spinach croquettes! I had this large box of organic spinach that I got from Costco, I used it at least three times and yet I had about 2 cups remaining. I thought I would experiment with it in the form of croquettes. To add some volume and health quotient to it, I added Soy granules/TVP. It made for a very interesting combination, they were moist and delicate on the inside, delicious from all the seasonings with a crisp exterior, basically everything you wish for in a deep fried snack 😀 Continue reading →