Happy cooking, happy eating
Button mushrooms, green bell peppers and onions sautéed in oil/ghee, then simmered with tomatoes and fresh homemade spice blend to make a flavorful, semi-dry curry. Perfect to eat with chapatis, rotis, rice or quinoa.
Spiced quinoa cooked with onion, tomato, ginger, peanuts, coconut and vegetables.
A simple yet delicious accompaniment to biryanis and pulao. This recipe is made with curd, mixed together with raw vegetables such as onion, cucumber, tomatoes, and cilantro.
Sweet potato seasoned with olive oil, salt, garlic powder, red chili powder and pepper powder, and air-fried at 400F to crispy yet soft wedges.
Super delicious, healthy one-pot meal using little millet, methi leaves, green beans, and green peas as the main ingredients along with spices, coconut, onion, and tomato.
Gobi Matar Masala is a delicious curry made with cauliflower and green peas, cooked in an onion-tomato base with ground spices and herbs. It’s a great side dish for wheat rotis/chapatis, naan, and flavored rice such as jeera rice and ghee rice.
This recipe is simple to make and I’d say that this curry is slightly on the drier side, which is perfect for two people. But if you are cooking for a large crowd, making pastes of onion and tomato instead of chopping them up always helps in terms of the quantity and makes the curry consistency thicker.
Coconuty carrots and green peas, stir-fried with mustard seeds, ginger, onion, and powdered spices.
Drumstick leaves stir-fried in coconut oil with moong beans, onion, garlic, red chili and spices
Who else loves a quick yet healthy breakfast/brunch? Well, this one is for you!
Made with spiced quinoa with onion, tomato, ginger, peanuts, coconut and vegetables, this vegan recipe can be perfect for weekdays. I usually make this for brunch when I am short of time – it’s so simple and tasty. You can also pair this upma with coconut chutney or spicy potato chips or eat it as is, for a fulfilling meal.
Broccoli, button mushrooms and sweet corn cooked in vegetable stock with light soy sauce, onion and garlic. Seasoned with salt and crushed back pepper.
Kashi halwa is a rich, delicious sweet made using ash gourd or winter melon. Traditionally made with sugar, this popular sweet dish is commonly prepared during special occasions such as festivals and weddings in Karnataka. While making this sweet at home, I prefer using jaggery Read more
Delicata squash has a subtly sweet flavor and tastes very similar to the Indian sweet pumpkin when cooked, but just with a slightly thicker skin. You don’t have to peel the skin of these striped squashes and they are easier to slice and cook – which is a big win!
This Indian stir-fry recipe is simple to make and it brings out the creamy texture and sweetness of the delicata squash, with the spices adding to the flavor. So it’s a yummy vegan, under-30 minutes recipe that you could enjoy as it as or with some whole wheat rotis.
Warm and comforting one-pot meal made with broken wheat, mung dal, vegetables and spices.
Mixed vegetable curry made with cauliflower, green peas, string beans, potato and carrots, cooked in a freshly made coconut & roasted gram paste with spices and cilantro.
Indian Raita is a simple yet delicious accompaniment to rice specialties like biryanis and pulao. Usually, it is curd mixed with raw vegetables such as onion, cucumber, tomatoes, carrot, dill, coriander leaves, and green chilies. But, each region and household in India has its way of making this under 10 minutes accompaniment.
This recipe is my family’s favorite as it has a combination of all the most desirable flavors. However, I stick to a simpler version of this recipe, which is just plain curd and onions with a seasoning of salt, when I am short of time.
Curd – A fresh homemade curd is essential for this. But you can use plain, store-bought yogurt, which is what I do when I run out of homemade curd.
Onion – Any kind of onion works well for this. But I like to use the spicy red onions, since I don’t use any other ingredient that adds spice/heat in this recipe.
Cucumber – A fresh, crunchy cucumber with it’s skin-peeled and seeds removed is essential for this.
Tomatoes – Any kind of tomato works for this. I prefer adding tomatoes with seeds.
Water – This is optional. It depends on the consistency of your curd/yogurt and your preference. If you like a thick raita, skip adding water.
Cilantro – Fresh cilantro (or coriander leaves) is essential for the taste and aroma.
Salt – Fine salt, as per your taste.
Check out recipes that you can pair raita with: Vegetable Dum Biryani, Green Masala Chicken Pulao
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Happy cooking and happy eating <3
