Recently, I remembered a dish my friend made when she stayed with us during pandemic for few weeks. And so I asked her how did she make it and she reminded me how simple it was with simple ingredients. So with her help and little bit of my own culinary intuition, I made this dish and honestly it turned out to be absolutely amazing. I ate it the next day as leftover with same amount of enthusiasm.
In India Tandoori Veggies are served as entrée in North Indian restaurants, its traditionally had with green coriander chutney. You can use any veggies like potatoes, sweet potatoes, cauliflower, capsicum or paneer (cottage cheese) etc. We have used our Punjabi Tandoori Seasoning to give it a delicious flavour. INGREDIENTS 1 Cup Cauliflower cut in florets 1 Red onion cut in 1 inch pieces or large chunks 1 Red or green capsicum cut in large chunks 1 Cup Mushroom (Button, Flat or Portobello) any kind cut in halves or quarter chunks 2 Cups Yogurt ( Dairy or Vegan ) 2 Tbsp Tandoori Seasoning 1 Tsp Salt 1 Tbsp Lemon Juice 2 Tbsp Olive Oil METHOD: Mix all the ingredients gently, cover...
Indian cooking is all about seasonal cooking, and in winter when spinach and green leafy vegetables are in abundance they are incorporated a lot in diet. Indians love making variety of dishes with spinach and this is one Quick, Simple Vegan recipe. Serve with roti, rice or just bread. INGREDIENTS 1 Bunch Spinach roughly chopped, about 2-2.5 cups 1 Tomato, Quartered 1 cup sliced mushroom 1/4 cup Cashews 1 1/2 inch chopped ginger 2 cloves of garlic 1 green chilli (use thai or Indian chilli or half long green chilli) 1 Red onion, chopped finely 1 Tsp Cumin seeds 1 Tsp Turmeric 1 Tsp Ground Cumin 1/2 Tsp Kashmiri Chilli Powder 1/2 Tsp Garam Masala 1 Tsp Salt 1 cup...
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...
