Green Mung beans are super nutritious, high in antioxidants and is known to be easily digested. In India mung beans are used in salads, parathas, stir frys, dal etc. This recipe is a simple, wholesome dosa eaten as breakfast or light lunch primarily in Andhra Pradesh.
Aam Panna is a summer drink made and drank primarily in the northern part of India. It's known for its heat resisting properties and is very delicious and easy to make. INGREDIENTS 2 Green Mangoes (you can use ripe mangoes just remember the drink will be sweeter so cut down on the jaggery) 2 Cups Water 1/2 Cup Jaggery (you can use raw sugar) 2 Tbsp Coconut Sugar 1 Tsp Cumin 1/4 Tsp Black Pepper 1.5 Tsp Black Salt or Himalayan Salt (I used Black Salt) 1/2 Cup Water METHOD 1. Wash mangoes and add 2 cups of water and pressure cook mangoes until boiled, about 1-2 whistles. Alternatively you can cook mangoes by steaming them or boiling directly in...
Today's recipe is closer to my hometown Lucknow in India. This region is known as Awadh region and has Awadhi cuisine, known for its nuanced flavours and techniques of making food. Lucknowi Biryani, Roomali roti, seekh kebab, kakori kebab, shami kebabs, korma, tehari these are some of the dishes this region is popular for. Tehari is a veg rice dish traditionally made with potatoes, cauliflower, some other veggies and of course rice. It's not a pulao or Biryani but somewhere in between. It makes for one wholesome dish and pleases everyone around dinner table. INGREDIENTS 1 Medium size red onion (finely chopped) 1 Small chilli red or green (finely chopped) 1.5 cups of chopped veggies (I used veggies I had...
Sorghum and Buckwheat are seeds that are highly nutritious & easily digested. In India, these seeds are grown and consumed in abundance. Buckwheat is commonly consumed during fasting, as its technically not a grain and there are many regional Indian recipes that includes these seeds. They are high in Magnesium, copper, zinc, proteins and they are very sustainable to grow.
Handvo is a savoury lentil rice cake that comes from Gujarati cuisine. Its said Gujaratis have mastered the art of healthy snacking by creating delicious snacks using native ancient grains, lentils, rice & spices. This cake is one protein packed dish that can be enjoyed as snack or brekkie.
