A delicious, protein-rich snack in the form of patties or cutlets made with sprouted beans. I had some leftover black-eye bean sprouts that I had made sundal with, last week. We were tired of eating varieties of sundal for the Navaratri festival, and our taste buds were begging for some other form of snack. Quickly
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  Navaratri is an Indian festival that motivates me to make an Indian sweet, as I call people home to celebrate the function in the evening. Last week, I had fresh coconut with me and thought of making a variation of my mango halwa. Alas, I did not have any mango pulp or the fruit
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  In my post “The Oil Dilemma“, I had concluded that the best oil for high temperature necessitated by Indian cooking is organic canola oil. Because it is non-GMO, has a high smoke point and is made of mono-unsaturated fatty acids. It is a lot healthier than vegetable oil (which is mostly soy oil) and
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  When I visit a Health & Wellness store, I can go crazy buying unprocessed foods including superfoods. It is my aim to use as much of it in everyday food. Superfoods being loaded with antioxidants and minerals, are best consumed in raw or minimally cooked form to get the full benefits. After all, we
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  Today I bring you a very traditional recipe, a treasured recipe from my mother. A very healthy soup or rasam made with dried neem flowers. I have not seen neem flowers sold anywhere outside India. Neem is known for its therapeutic (antibiotic, anti-diabetic) properties and has been used in Ayurvedic medicine since ancient times.
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  Seedai is a deep-fried traditional dish that is made for Krishna Janmashtami or the birthday of Lord Krishna. Every time that I have tried making these for the festival, the seedai pops in the oil, with a violent ‘explosion’, always a disaster, leaving me in a state of shock. Recently, Vidya of Traditionally Modern
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  Here’s an experiment I tried. Made some stuffed okra, cooked half of it the traditional way in a pan with a little bit of oil and baked the rest of it in the oven with only a very light spray of oil. There was very little difference in taste between them. The baked okra
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I’m very thrilled today! I took part in a cooking contest in our city, and made my Baked Whole grain Masala Crackers which won the first prize! The category was “Making familiar dishes in an unfamiliar way“.  This contest is held as part of a Ganesh Chaturti celebrations every year. Check out their lovely website
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Dosas are versatile in that many combinations work well. This time, I tried a combination of sprouted whole grain bajra or pearl millet along with urad dal (black gram dal). I got this inspiration from my mother who recalled reading about this in a women’s magazine in India. I used a non stick orgreenic pan
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  It has been so long since I posted a recipe for green juice! Whenever I introduce a new ingredient in my regular juice, I post about it. This time it is delicious carrot tops! Do check this earlier post to find out why I juice and my choice of juicer. I had planted carrot seeds
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