ShakShuka Sundays

Shakshuka! Many countries stake claim to the origin of this Spicy Tomato and Baked eggs stew. From Israel to Yemen and North Africa there are several variants of the Shakshuka as a hearty breakfast or brunch staple

After a few attempts here’s a dish that’s been perfected (that’s what hubby said). The key to excellent shakshuka is fresh and juicy ingredients particularly the vegetables. Canned Organic plum tomatoes make the perfect base with crunchy bell peppers, harissa and feta. Here’s my shakshuka recipe for a weekend Brunch

Raw Mango Dal

Willing to try a new raw mango recipe this year? Raw Mango Dal! Some say it’s from the south, others say it’s from the east, I say it’s the way to a tangy tasty meal ! Raw Mangoes are typically used to make this spicy and soupy dal with split pea lentils. It’s really easy to…

Moringa Fruit /Drumstick Sambar (Tangy Lentil Soup)

In every South India household there are traditional recipes passed down from generations. Sambar was almost a religion in the home I grew up. The recipe of the sambar powder was closely guarded by my grandma and passed to my mom who still makes it in fresh batches and hasn’t shared that recipe with a soul. I’m not giving the secret recipe away, but there are are several other ingredients that balance a Sambar perfectly so here goes the recipe for Drumstick Sambar paired with dosa this week.

Millet Dosa – Breakfast Recipe

It’s taken a few iterations to perfect this #kodomillet dosa. The trick is in fermenting the batter long enough till it rises in order to make fluffy & crispy dosas. Kodo millets are a great rice substitute in dosas and are low GI, full of vitamins and polyphenols and what’s more they are environmentally friendly to grow…

Creamy Veggie Ramen Soup

We are definitely #hopelessramentic when it comes to Vegan Ramen, our house favorite for a lipsmacking Asian Meal. Tried a few new tricks for today’s Ramen recipe. The tahini was an excellent substitute for the Japanese Neri Goma for a creamy and nutty soup. Happy Sunday folks ! What you need : 1 full cup finely diced…

Tangy Peanut Coriander Chutney

I have been testing some new chutney combinations You can dish this up, under 15 minutes. All you need is : 200g of unsalted roasted peanuts 1 inch ginger 1 clove garlic 2 green chili padi 20g fresh coriander or cilantro, 1 date 1 tbsp tamarind pulp Salt to taste Blend the ingredients together in…

Baked Vegetable Manchurian

Manchurian, The star of Indian Chinese cuisine (its nothing like Chinese cuisine although it is influenced by Hakka immigrants to India). I tried making a baked veggie variant of this very popular crispy fried veggie meatballs and it’s so addictive. I remember gorging on this dish as a kid although the spice always got me….

Insta Recipe: Baked Samosa puffs

Samosas are a favorite Indian snack, almost like comfort food on a rainy day or a perfect party starter. A crowdpleaser, here’s a shot at making a healthy #bakednotfried version. Getting the filling right is the trick to a delish #samosa . Here’s a short recipe for baked Samosa puffs. Ingredients 6 Russet potatoes  (boiled) 4 sheets of…

Insta Recipe: Vegan Massaman Experiment

In the world of curries, meat often takes over the dish. I wanted to create vegan curries with spices and flavors and 5 veggies that power a healthy curry. Inspired by #yaoofcooking, here is the recipe for a vegan massaman curry that you cant stop eating. Ingredients for the Massaman paste (makes about 20 Tbsp) The…

Insta Recipe- Tangy coriander & peanut chutney

Chutneys are a quintessential part of Indian, specifically South Indian cuisine. Dosas, vadas, idlis or even carrot sticks taste great with chutney. Here is my all time favorite chutney recipe made from fresh coriander & roasted peanuts. You can substitute fresh coconut for peanuts to make a coconut chutney. Ingredients 200 gm of unsalted roasted…