Food

Butter dal fry recipe, a rich restaurant style dal with cream, butter to take it to the next level. Full video, step by step pictures. For me dal means simple in flavour and in terms of ingredients, preparation too. I have tried making dal with milk earlier but the method was not right. Some how always stuck to my usual dal fry. We all love how the dal makhani tastes, don’t we? Why, because of the considerable amount of cream and butter along with the goodness of the urad dal’s texture. When Vj improvised his dal when I went to India alone last year, I never thought it would taste this good. Aj just loves it. He also makes sure to balance the spice so that it doesn’t taste bland, it is just spot on always. He have some un usual ingerdients anyways, like adding a sprinkle of sa...

Chola paniyaram recipe, white sorghum or jowar millet made into delicious, paniyaram. Full video step by step pictures. I have never cooked cholam before in my life. But always fascinated by the name cholam. In my childhood, our home was surrounded by cholam field. We never knew much about millets those days. Still the field full of cholam was quite a sight to see. We used to play all around the fields. Also used to eat some fresh cholam. It used to be very milky and chewy. One of my friend (Sugapriya/ we call her sugar🥰😘) last week sent her chola paniyaram pictures live while making, through whatsapp. It was too tempting. She shared how to make it also, in detailed. So asked her all the silly doubts just because she is available. Since Vj could source the sorghum/ jowar/ whit...

Keerai vadai recipe in paruppu vadai, masala vada style. This uses Indian spinach (amaranth leaves) Full video, step by step pictures post. Always fascinated by the name as well as looks of the keerai vadai I have seen (only seen, never tasted once ☹). Even I would have seen only few times in person, unclear when and where. But have seen it larger, thinner than masala vada kind of ones and wanted to make something like it. So when I bought keerai for this week, I thought I should make one kattu keerai (one bunch) vadai. This is south Indian mulai keerai if I am not wrong. You can use siru keerai or arai keerai or even murungai keerai. This is Indian amaranth leaves, not the Palak. For this vada, I recommend only this keerais, not the palak. Grind coarsely for crispy resul...

Bajra dosa, Kambu dosai with rice and urad dal, prepared by wet grinding and fermentation method. Quick video recipe with step by step pictures. I have bought this kambu (whole grain) only couple of times before. Otherwise have bought as flour and make instant dosai or a kanji for breakfast. I have also used whole kambu in kozhukattai as I have posted earlier. This time, it was because of my friend I bought again to try this bajra dosai. Same friend who suggested me to try Chola paniyaram, she sent this dosa picture too and asked me to try. It turned out super good and I am glad I am consuming healthy millet in some portion atleast. Because this uses equal portions of rice and kambu. It turns out flavourful and delicious, no taste wise compromise. I fermented only partially fo...

Moonglet, Moong dal chilla or cheela is a delicious snack with just the ingredients at home. Soft and fluffy inside, crispy outside. I have seen this moong dal chilla in instagram quiet a few times and it was too tempting for me. Somehow I relate it to adai or thavala adai. I was searching for recipe and all I could see were the cheela version, thin and soft. But the one I see in videos of Instagram is coarse batter. Only thing I knew was they were adding something like cooking soda or eno. So I referred this video for eno measurements. It is such a delight to watch how they prepare the moonglet by adding sweet corn, onion, capsicum in it just for the batch. Top it with coriander leaves. As they flip they slit into 4 and pour the melt butter to add crispiness. Isn’t it temptin...

Our vegan sausage knows no bounds, and zucchini is no exception. Though we’ve done zucchini noodle pasta in the past, zucchini boats felt more substantive. After all, they can be stuffed with goodies and baked! This versatile dish can be served as a main, or paired with pasta dishes, salads, pizza, and more! The best part? Just 10 simple ingredients required! Start by halving your zucchinis lengthwise and removing the seeds to make room for the filling. For added color, season zucchini and sear in a skillet. This helps soften them slightly and creates more flavor and texture. For the filling, we sautéed onion and garlic for flavor and added red pepper flake for some heat. Then we added our fan favorite, whole-food-based Easy Vegan Sausage and crisped i...

A reader recently requested we try our hand at a carrot cake smoothie, so we jumped on the challenge and came up with this 5-minute, 7-ingredient recipe! It’s creamy, satisfying, and reminiscent of everyone’s favorite springtime treat: Carrot Cake! Let us show you how to make this naturally sweet, plant-based treat. Frozen banana and carrots serve as the base of this smoothie. Banana provides creaminess and sweetness, while carrot provides an orange hue and carrot cake flavor. Date is (optionally) added for extra bits of sweetness in every bite. Inspired by our No-Bake Carrot Cake Bites, we spiced this smoothie up with cinnamon, vanilla, ginger, and nutmeg. If you’re a TRUE carrot cake fan, you may even want to try the carrot cake bites ON your smoothi...

When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese. The result is an incredibly comforting meal made with 9 real, whole food ingredients that taste AMAZING. Let us show you how it’s done! Pizza Crust For this version, we used Simple Mills Gluten-Free Crust (NOT SPONSORED, we just love it!) to keep it quick and easy so we could focus on the homemade toppings. But if you prefer homemade crust and want to minimize prep on pizza night, you could make and freeze our Easy Vegan Gluten-Free Pizza Crust in advance. To make the Simple Mills dough, simply add the box mix to a mixing bowl with vinegar and oil (...

After an intense craving for beet falafel, I felt drawn to the kitchen to play around with a way to infuse this incredibly nourishing vegetable into falafel. The result was a vibrant-colored, magenta falafel that was garlicky, zesty, crispy, and incredibly delicious. Plus, just 8 ingredients and simple methods required! Origins of Falafel The origin of falafel is an ongoing and heated debate. Some would say it’s a quintessential Israeli food, while Palestinians claim its Arab roots, and still others claim it originated in Egypt, Lebanon, or Yemen.  While we claim no expertise on the origins of falafel, we do know we absolutely love its crispy texture and rich flavor. Falafel is traditionally a fried ball or patty made from fava beans, chickpeas, or both...

Using my go-to zucchini bread recipe as the starting point, these soft cream cheese zucchini muffins are deliciously spiced with cinnamon and stuffed with a cheesecake style filling. Before baking, sprinkle with coarse sugar for a little sparkling crunch on top. I’ve been holding onto this recipe since last summer and I’m thrilled to finally have it photographed and ready for you to try it! Zucchini Muffins, Upgraded These muffins are downright DELICIOUS. Using my absolute favorite zucchini bread (and muffins) recipe– an old family recipe that won 1st place in a state fair– we’re baking muffins stuffed with sweet cream cheese. They taste like dessert! I got the recipe idea from a fall favorite: these pumpkin cheesecake muffins. Here we’re swapping pumpkin for zucchini a...