VEGAN, VEGETARIAN, NUT-FREE Idli is the most common breakfast in the South Indian state of Tamil Nadu. It is a steamed ‘cake’ made with a fermented batter of rice and lentils. Today’s recipe is a variation and it is made with something that is very commonly available locally in US - corn grits and wheat… Continue reading Corn and wheat grits – idli
Lasoony kali-mirch masoor dal VEGETARIAN, VEGAN, NUT-FREE, GLUTEN-FREE, DAIRY-FREE Red cabbage is an often ignored vegetable which I find very versatile to use. I usually never cook it, I roast it or grill it. The flavors are almost like red onions albeit with more crunch. It can be added to a lot of Indian dishes… Continue reading Peppery and garlicky whole pink lentils with roasted red cabbage
Jump to recipeJump to recipe card Appetizers are usually the best part of any gathering. Guests relax, enjoying them with cocktails while most of the fun conversations are exchanged. Appetizers can be made completely with vegetables and served in uniquely seasoned ways that can be enjoyed by all. Curry leaf is a very beneficial herb used… Continue reading Cauliflower roasted with Curry leaf seasoning
