Hmarcha Rawt | Green Chilli Chutney from Mizoram

Hmarcha Rawt | Green Chilli Chutney from Mizoram

Hmarcha Rawt is a spicy green chilli, ginger, and onion chutney from Mizoram.

It is normally eaten with rice, but is a great flavouring agent for raita too.

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Sprouted Fenugreek Pickle | Methi Dana Achar

Methi Dana Achar | Sprouted Fenugreek Seeds Pickle

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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Alsi Shengdana Lasun Chutney

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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Nuvvula Avisa Podi | Til Flaxseed Chutney Powder

Til Alsi Chutney Powder | Sesame Flaxseed Podi

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 Methichi Usal

Sprouted Methi Seeds Sabzi | Mod Alelya Methichi Usal

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 | Udad Dal from the Khasi Tribes of Meghalaya

Dai Nei Iong | Udad Dal with Black Sesame from Meghalaya

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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