Vegetables in hot sauce is a spicy curry made with tomato, garlic, red chili powder and mixed boiled vegetables. It goes good with mild rice and also is a good sauce to serve on the hot Lebanese sizzlers. I have served it with Bean and spinach rice and it tasted very delicious. It is gluten-free … Read more
Bean and Spinach Rice is a very healthy and delicious rice made with spinach and kidney beans and flavored with Baharat powder to give it a Lebanese flavor. It is rich in protein, folic acid and iron . It is gluten-free and vegan!! Since this is mild rice, serve it with a hot curry. I … Read more
Tabbouleh is a vegetarian salad made from broken wheat (bulgur, dalia or fada), onions and tomato. It is flavored with fresh parsley, mint and sesame seeds. The dressing is made with simple ingredients such as lemon juice, olive oil and salt. It is an integral part of Lebanesse mezze served in Lebanese cuisine. Tabbouleh is … Read more
Baked Palak Paneer Samosa is a nonfried variation of samosa dish made with an outer covering made with spinach and stuffed with spicy paneer (cottage cheese) filling. It is baked and a perfect treat for people avoiding the deep fried food. Click for the for regular baked samosa below: Baked Samosa You can this try out … Read more
Falafel is a Middle Eastern Food, that has originated in Egypt. It is deep fried and is traditionally made with Fava beans or Chickpea. I have made it using chickpea. It is served with pita bread, tahini dip, tabouleh, fresh salad, pickled veg, and hummus. It is vegan and is protein rich. It can … Read more
Saag paneer is a very popular dish prepared in the houses of North India. “Saag” refers to fresh green leafy vegetables such as spinach, mustard leaves (sarson), bathua leaves, amaranth leaves, fenugreek leaves. It is also prepared using a combination of these different green leafy vegetables. Paneer or potato is added to the cooked green … Read more
Chickpea, pumpkin, feta salad is a very refreshing salad balanced with the goodness of chickpea, roasted pumpkin, fresh spinach, and tomato. Pistachio and walnuts add crunch to the salad and crumbled feta cheese enhances the taste of the salad. The dressing has olive oil, lemon juice with a touch of garlic, mixed herbs and paprika. … Read more
I have now almost stopped frying and use my oven to the fullest for making different types of snacks. The nonfried snacks are a healthy option to munch on when hungry. It is also good to pack for the school lunch boxes. I had earlier shared with you the recipe for the … Read more
Guar Nu Shaak/Cluster Beans Fry/Gavar ki sabji is a dish served in Gujarati household for lunch along with roti, rice, dal or kadhi and salad. It is a simple, quick and easy dish made regularly at our home. My son loves Guar. It is one of his favorite vegetables. He will happily eat it by sprinkling … Read more
Our family enjoys trying out different types of soups. I had earlier mentioned in my other soup recipe (“Mix vegetable soup with beetroot“) about the differently colored soups made with various veggies. The Broccoli leek potato soup falls in the category of green soup – made by using green color veggies -spinach, peas, green capsicum, … Read more
This is my mother in law’s recipe and I love it. The ‘methi na puddla’ is irresistible. This is a very simple, quick and easy to make dish. It uses fresh green fenugreek leaves and is full of flavor. The batter is made using whole wheat flour, gram flour, curd, spices, and water. The batter does … Read more
We all prefer eating something warm and cheesy on chilled winter evenings. Friends, winter has set in Sydney. It’s cold and chilly here!! My friend and her husband (originally from Coorg, India) came over to our house with their son for a cup of tea. Her son and Aarav are schoolmates and so they … Read more
Wraps are made with a big roti /tortilla as a base. They are then filled with patty, rolls, shredded salad and some sauces. I had made Aloo paneer rolls and palak parathas earlier. I generally have coriander pesto refrigerated in my kitchen. I had shared the recipe for making aloo paneer roll, spinach paratha, coriander … Read more
Fansi Moong wadi Nu Shaak/ Fansi moong wadi sabji is a quick and easy dish made from French beans and dry moong wadi (split moong bean chunks). It is balanced with greens and proteins and is served with hot chapati. Moong or Mung Wadis are chunks of split yellow moong bean paste that have … Read more
Quinoa has been in demand in the recent years. So then what is this “Quinoa”? Quinoa is a protein-packed grain and is the best alternative to starchy grains such as wheat and rice. It looks like a small bead similar to other millets or couscous. Quinoa is also a good source of iron, magnesium, vitamin E, … Read more
Lila Kanda Chana Na Lot Nu Shaak/Spring Onion Chickpea Flour Fry/Kandacha Patichya Zunka is a very quick and delicious dish made with spring onions and chickpea flour. It is very handy to make when you run out of vegetables. It is made with very few ingredients but is still flavorful. Serve it with chapati, bhakri, … Read more
Sukhi palak moong dal/Spinach mung dal fry is a very simple, quick and easy dish. It is the healthy way to get both greens and proteins in a dish. It is made dry and the moong dal is cooked soft but not mushy. It is very light on the stomach and goes well with bhakri, … Read more
Dhebras are a traditional Gujarati dish. There are different types of dhebras such as methi dhebra, dhoodhi (bottlegourd) dhebra, dhana (coriander) dhebra, palak (spinach) dhebra. These are made from different vegetables. They can be also made using different flours like jowar (white millet) flour, bajra (pearl millet ) flour, makkai (maize flour). They are generally … Read more
Less oil handvo flour palak vada is made using spinach and handvo flour. It is made with less oil in a paniyaram /appe pan. Handvo flour is mixed flour made with roasting rice, tuvar dal (pigeon peas), chana dal (gram), urad dal (split black gram). The mix of flour and spices gives a very unique … Read more
Dal is a soup made from various lentils in the different regions of India. It is tempered with oil, spices and sometimes ginger garlic, chili, onions, and tomatoes are added to enhance the flavor of dal. Every region of India has a different preparation of dal, even if it uses the same lentil. The texture, consistency, … Read more
