Author: ThePlentifulPlatter

Purple Cabbage and Mixed Greens Salad

Purple Cabbage and Mixed Greens Salad

Purple cabbage, baby spinach, green onions, mint and cilantro are put together and soused in a dressing made of olive oil, lemon juice, salt and pepper. It’s a great way to add color and flavor to your diet

RAINBOW KOSAMBARI

RAINBOW KOSAMBARI

Kosambari or Kosmalli as it is known in Tamil households, is a festival food and it’s typically made with yellow lentils and cucumber. In this colorful twist on the classic, beetroot, carrot, pomegranate and cilantro come together to give it a rainbow hue and a delicious depth of flavor.

GUAVA CHUTNEY/RELISH

GUAVA CHUTNEY/RELISH

If you’ve got very ripe gauva on hands, pair them up with tomatoes and green chili and turn them into a delicious and lip smacking sweet and sour chutney or relish. Serve it with idlis, dosas, rotis, bread and more

LITTLE HANDS MAKING LITTLE CHEEDAI

LITTLE HANDS MAKING LITTLE CHEEDAI

It was the day of Krishna Janmashtami and Amma and I were in the kitchen, deeply engaged in the task of making cheedai, sweet and savory rice balls, traditionally made as an offering to Lord Krishna on this day. Earlier in the day, we had 

RAGI IDLI

RAGI IDLI

Made using Ragi flour (finger millets) and lentils, this steamed delight is simple to make, tasty and healthy. Serve them hot with chutney or sambar.

CAPSICUM CHUTNEY

CAPSICUM CHUTNEY

When it comes to South-Indian Chutneys, the options are endless and here’s a yet another delicious variation using Capsicum or Green Bell Peppers. Capsicum, garlic tomatoes, coconut and cilantro come together to form a winning dish here. The incredible flavors are bolstered by the addition of cumin seeds, channa dal and urad dal. Serve it with idlis, dosas, upma, kozhattai or even as a dip of vadas or cutlets.

RED BELL PEPPER AND SUNDRIED TOMATOES DIP

RED BELL PEPPER AND SUNDRIED TOMATOES DIP

Made with the goodness of red bell peppers, sun-dried tomatoes and cashews, this delicious and versatile dish is all sorts of savory, slightly sweet and just enough spicy. Serve it as a dip for veggies and crackers, toss your pasta in it, top your pizza base with it, spread it on your sandwich or mop it up with idli or dosa

MILLET FLAKES AND SPROUTS POHA

MILLET FLAKES AND SPROUTS POHA

A healthier version of one of the most popular Indian breakfast dish, this delicious poha is made by combining the goodness of millet flakes and sprouted lentils with the flavors of onions, potatoes, herbs and spices.

Protected: THE IMPORTANCE OF COMMUNITY FOR HEALTH & WELLBEING

Protected: THE IMPORTANCE OF COMMUNITY FOR HEALTH & WELLBEING

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MILLET DOSA

MILLET DOSA

This dosa or crepes is bursting with flavor and vitality. Millets are soaked overnight and ground along with tamarind, jaggery and choice spices such as coriander seeds and red chillies.