Easy to make smoothie bowl filled with nutrients. It is thick and creamy and naturally sweetened with the fruits.
This is a typical Kerala style green peas curry made with dried green peas. This is a lighter version cooked with warm aromatic spices. The hearty buttery flavors of the mature peas are enhanced by the aromatic flavors of this curry.
Vattayappam is a soft and spongy rice cake popular in Kerala and neighboring regions. It is made with fermented rice batter. Coconut, sugar and cardamom are the other ingredients that add to its appeal. This cake takes very little hands on time to make.
This black bean chili is an easy delicious weeknight meal. Instant pot makes this dish easy to make from scratch, with just 15 minute of hands on time. This vegan chili is low on calories but high on nutrition and flavor.
Toum is the Lebanese garlic sauce popular in the middle east. It has a fluffy , easy to spread texture. The flavors of garlic are strong but mellowed by the addition of lemon juice and oil. Try this vegan sauce in your dips, marinades and spreads.
This black chickpea curry is a popular dish in Kerala and the Konkan region. Flavors of coriander coriander and coconut goes well with chickpeas. Serve it with any of your favorite flat breads or rice or with traditional Kerala breakfast like – appam , puttu or idiappam.
Pickled beets are a good addition to the pantry. These are easy to make and pickled in a lightly sweet and sour vinaigrette. The flavors of these pickled beets perfectly complements many dishes – like salads , sandwiches and can even be served as a side of roasts.
Picnic loaves are an easy and delicious way to enjoy a day out. It is a make ahead sandwich that is perfect for lunch boxes as well. The sandwich is is assembled ahead of time ans the flavors are allowed to meld and mature.
This is light meal or a side dish made with grilled vegetables and pasta. It is tossed with a simple vinaigrette made with few pantry staples. The summer flavors come alive in this dish and it is a nice vegetarian/vegan option to add to your next cookout.
This post is a part of #cookoutweek2018. Join me for a glass of cool watermelon agua fresca. As its name suggests it is a refreshing drink with fruits. Easy to make , refreshingly light and perfect for a hot day out in the sun ! Lets take a sip, and enjoy the great outdoors this summer !
This Mediterranean Olive Loaf is a rustic free form loaf dotted with olives. A few simple but high quality ingredients are all you need here. The olives are the star and add an extra depth of flavor to this bread. It is prefect to much on as is or as a side for soups and salads.
This is one of the easiest salads to make. Fresh tomatoes and basil add the visual appeal while a simple vinaigrette makes the flavors memorable. Simple, easy to make and bursting wit garden freshness ..
Koottu Curry is an important part of the Kerala Sadya Menu. It Vegetables and black chickpeas and cooked and mixed together with coconut and spices. A spiced roasted coconut seasoning adds the final touch.
Kanji is a porridge made with rice and served with a one or more sides. Vishu Kanji is a special version made for Vishu – the Malayali New year. This is the sweet version of the dish in which cooked beans and rice are flavored with coconut milk and spices and sweetened with a little jaggery.
Undan Pori is a sweet whole wheat and banana fritter. It is a quick time snack that is popular all over Kerala. All you need are a few pantry staples. Here is an easy version that is light and healthy.
Here is a vegan version of the cream of tomato soup. It comes together fast and is fresh, light, healthy and delicious ! You will not miss the extra calories or the creaminess !
Crisp and crunchy outside and soft and spongy inside – Medu vadas are a popular south Indian snack. These are made with black lentils and not only delicious but packs a load of nutrients as well !
Fresh carrots are sweet and tastes delicious when roasted. The beautiful bunch of multicolored carrots are roasted in a hot oven and tossed with garlic and parsley oil. This is a wonderful appetizer or side dish that takes very little time to make.
The traditional Hummus is a healthy spread made with chickpeas and a dash of spices. It is healthy and satisfying and a perfect snack dip to reach for. Not only is it easy to make but tastes much better as when made fresh !
Koova kurukku is a simple and easy sweet to make. It takes only 3 main ingredients – arrowroot powder, jaggery and water. In about 15 minutes you have a sweet with jelly like consistency. A little grated coconut is added for some texture.
Biryanis are the popular rice casserole of Indian sub continent. Here is a vegan version made with jackfruit. The meaty texture of the unripe jackfruit is perfect for this recipe and the and chances are you are not going to miss the meat ..
Puzhukku is a dish made of boiled/steamed root vegetables mixed with seasoned coconut paste. These are served either by itself or with Kanji (rice) and a spiced chutney. Thiruvathira Puzhukku is made with a mix of seasonal root vegetables and beans. The tubers are nutritious and filling while the beans are a source of protein making it ideal for ladies who forgo rice based meals as part of the Thiruvathira rituals.
This is a simple recipe that is traditionally used to make festive wine at home. There is no need for special equipment, just organic ingredients, clean non reactive jar, a dark corner and time ! Around Christmas time we usually serve this with a slice of X’mas fruit cake.
These are gluten free flat breads made with rice flour. Freshly made pathiris are soft and melt in the mouth delicious. These are relished with spicy curries or just some sweetened coconut milk.
Roasted bell pepper (capsicum) chutney is a delicious side dish for many south Indian meals. The roasted red peppers have a slightly sweet smoky flavor , when paired with tamarind and chili powder it is a mouth watering combination that can perk up even the plain flat bread or rice.
Sambar is a spicy and tangy South Indian dish made with lentils and vegetables. This version of sambar is popular in Kerala and is usually made for special occasion meals like sadya. The mix of lentils and vegetables make it very nutritious and when paired with rice it becomes a complete meal.
Avial must be one of the most popular vegetarian dishes from Kerala. It is a vegetarian feast in itself and is an important part of the traditional festive meals – sadya. Avial is made with a dozen or more local vegetables and delicately flavored with coconut , turmeric and cumin.
Parippu pradhaman is a Kerala desert made with mung beans, jaggery , and coconut milk. Traditionally it is slow cooked over wood fire creating smoky caramel flavors.
Have you ever wondered what kind of chips the gods are likely to much on ? If you are a Malayali the answer is “Plantain chips”, of
This is one of the simplest coconut chutneys that we love. It is made by grinding fresh coconut with a few spices. The spices are chosen to enhance the creaminess of fresh coconut. A dash of tempered oil and spices are used finish the dish dish.
What better way end a cookout in summer than with a sweet ice pop ? What if it is simple and good for you as
An easy summer salad that is perfect to go along with the grilled goodies. It is a little tangy , a bit sweet and refreshingly cooling. Grill some mushrooms or tofu to serve along with this and you have the perfect meal for the vegan friends as well !
Kalathappam is north Malabar sweet snack. It is stove top cake or cooker cake make usually in a pressure cooker. It is made with rice , coconut , jaggery and flavored with surprise – pearl onions ! Try it and I am sure you will fall in love with it too.
Aloo Parathas are a popular breakfast flat bread in the northern parts of India. It is a whole wheat flat bread stuffed with a spiced mix of potatoes. When served with a bowl of fresh curd it has all the elements that you need in a breakfast – protein, carbs , vitamins and of course taste.
This is a very creamy coconut chutney. Lightly roasted peanuts are ground along with the coconut making this chutney more thick and creamy. This is perfect to when you crave a heartier chutney or to serve with a tart dish like lemon rice.
Dosa is by far the most popular South Indian Dish. This is a healthy crepe made with a naturally fermented rice and lentil batter. These are so popular
This is a typical Coconut Chutney prepared in Kerala homes. This creamy, red coconut chutney has smokey undertones and a tinge of tang. I have had it umpteen
Let me be honest, I am not above using canned coconut milk. With every passing year the canned milk seems to get better with less and less additives
Lemon rice is an easy snack or a quick lunch item. It is a tangy flavorful recipe where cooked rice is flavored with lemon and seasoned with spices. This popular south Indian version is served with a few chips and may be a side of pickle.
Chole or Chana Masala is a popular North India dish made with chickpeas/ Garbanzo Beans. Chickpeas are a good source of lean protein. Garbano beans and flour is
Sirke wala pyaz is a great side to serve with Naan and spicy curry. These onions is perfect for tempering the spice level and a delight to the eyes. Serve these with kabobs , or grille d meat or sprinkle a few slices over a salad.
This is a popular dish made with potatoes and usually served with Appam. The creamy potato Ishtu is flavored with coconut milk and spices.
Parippu Vada is a popular snack in kerala. These are made with split peas or chana dal and are perfect tea time snack for a rainy day !
Jowar or Sorghum is an nutritious , ancient grain. Soft and delicious flat breads can be made with jowar. These are preferred over wheat in many parts of South India.
Who wouldn’t love a beautiful slice of purple bread as breakfast toast ! It is delicious , soft and spongy and a treat to the eyes. Ube or purple yam is used to give it the lovely color, no artificial dyes needed.
This chapathy kurma dinner always takes me back to the road trips and the roadside dinners in India. Mix vegetable kurma is a standard
These lovely vegetable patties are perfect for an evening snack or as an appetizer. Serve with a few slices onions and tomatoes seasoned with a
Flax seed chutney powder is an easy way to increase the nutritional value of any , well almost any, dish. Chutney powders are used as an accompaniment to
Halva is a very popular sweet in Kerala. Sweet shops carry umpteen variations of these, but pumpkin halva is not one of them, usually. It is typically made at
If you never had Palappam, you are in for for a treat. Imagine crepe like bowls, crispy and lacy on the sides and a bit spongy towards the middle.
I do not use canned pumpkin or the canned pie fillings. When we make a pumpkin filled baked goodies , which happens quite a lot during the
Kesari is an Indian desert made with sooji/rava (cream of wheat). It is quite easy to make and is a perfect treat to serve unexpected guests or for
Lachha paratha is a layered flat bread from the Indian Sub Continent. In the south It is also known as Parotta, Malabaar paratha or Kerala parotta . This is a delicious unleavened bread that you will be tempted to eat all by itself . The over lapping layers are crunchy on the top hiding tender layers inside.
Erisseri is a dish made with a vegetable usually pumpkin and beans. Cooked beans and and pumpkin is mixed together and flavored with ground coconut and spices. This dish is finished with seasoned oil, spices and toasted coconut.
Olan is a very traditional kerala dish. It is mild and an integral of Sadya where very many varied curries are served with rice. It is almost like a palate cleanser helping you to transition and savor each dish .
Ada pradhaman is dessert made with rice, coconut milk and jaggery. Rice noodles are cooked in coconut milk and jaggery making it delicious , creamy and nutritious. It is topped with fried coconut bits , nuts and raisins.
Parippu in Malayalam literally translates to split beans or dal. Mildly flavored Mung dal curry, simply referred to as Parippu, is the first course in a traditional Kerala Sadya (feast).
“A good green sauce is a thing of beauty !” – said I . Of course my kids disagreed , hard to find kids in their right minds
Vada pav is a popular Indian street food. Call it the vegan Indain burger – or carb on carbs , but you can not deny its appeal. When you break it down it is spiced potato fritters and white bread. A generous amount chutneys and spice powders add to the visual appeal and makes it something more than the sum of its parts. Bite on the fried chili if yo dare!
A rustic no knead loaf studded with walnuts and cranberries. Being a no knead bread it very little effort to make. Mix and set the dough aside for the gluten to develop slowly. The flavors are perfect for fall and the method allows you to schedule baking according to your convenience.