Vegetarian and Vegan Recipes from Across the World!
Jaisalmeri Kala Chana Kadhi is a wonderful no onion, no garlic satvik dish that is typically paired with rice.
This traditional Kala Chana Kadhi needs very few ingredients, all of which are found in a traditional Indian kitchen, and gets done quickly.
Do try this dish to realise that Satvik food is delicious.
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The many health benefits of Methi Dana or Fenugreek seeds are widely known. However, it is (literally) a bitter pill to swallow.
Sprouting makes these seeds less bitter and more palatable.
One way to use fenugreek seeds is to make this Methi Dana Achar.
This spicy, tangy sprouted fenugreek seeds is very easy to make and can be preserved for a few weeks.
Ab taste bhi aur health bhi!
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I have made this Alsi Shengdana Lasun chutney by adding flaxseed to the traditional Maharashtrian Peanut-Garlic chutney.
So this chutney is a great way of including 3 superfoods—garlic, flaxseeds, and peanuts—into your daily diet.
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Til Alsi Chutney Powder (Sesame Flax Seed Chutney Powder) is a great way to get benefits of two ultra-nutritious seeds: sesame seeds and flaxseeds
This Podi is iron-rich, omega-3 fats rich, and fibre rich.
East it mixed with rice or use is as a side, either way it is delicious.
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Mod Alelya Methich Usal is a traditional recipe from Maharashtra made with sprouted fenugreek seeds.
I learnt this recipe from my friend Anupama Michael.
This dry sabzi made with sprouted methi seeds is a classic example of “Food as Medicine”. The methi promotes milk production in lactating mothers, helps control blood sugar, slows hair-loss, and aids weight loss.
What more can you ask for!
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Dai Nei Iong is a recipe from Meghalaya that is Udad Dal flavoured with a Black Sesame-Ginger-Garlic-Mustard Oil paste.
I found this dal made by the Khasi tribes of Meghalaya to be very flavourful and rich. It tasted great with both rice and roti.
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