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
Tag: delicious
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
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
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 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.
EASY TOMATO THOKKU
Red and ripe tomatoes are chopped and cooked down in oil and finished off with a punchy spice mix. Making a South Indian pickle doesn’t get easier or more delicious than this. It’s the perfect accompaniment for idlis, dosas, upma, curd rice and more.
SWEET & SAVORY STUFFED DATES
Perfect for entertaining, snack boxes, potlucks, picnics and treks and more these healthy and tasty bites are made by stuffing mejdool dates with a savory blend of unsweetened almond butter, cucumber, mint and lime.
PURPLE CABBAGE AND PANEER COLESLAW
In this Indian twist to the world famous coleslaw, crispy and vibrant purple cabbage is tossed along with some carrots, apples, marinated paneer and a creamy dressing made with mayonnaise and cider vinegar.
WHEAT FLOUR PITA BREAD
Rustle up some home made wheat flour pita bread to mop up that creamy dreamy hummus or to serve as a pocket for falafel, sauteed veggies, salads or any filling of choice. I love to fill these up with some crunchy and irresistible Purple Cabbage and Paneer Coleslaw.
OF SUMMER, RAW MANGOES AND PICKLES!
There’s something so intensely satisfying about the calendrical ritual of making pickles, especially the raw mango kind. Read on..