This is one of my favorite dishes to make for the kids and adults alike. In this riff on peanut chutney, peanuts are replaced with almonds, walnuts and hemp seeds. What you end up with is a protein-packed, deliciously nutty dish. It’s a versatile chutney …
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
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.
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
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.
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
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.