Monday, November 3, 2014

Vegan Pizza

Vegan cheese, tofu, tomatoes and olives; pizza made by Ananya Garg

Wednesday, October 15, 2014

Vegan carrot halwa

                                          Carrot halwa made by Neelam Sharma with less sugar and no dairy.   

Sunday, September 28, 2014

Dosas for dinner

As the weather cools, something hot off the griddle sounds like fun, to eat. So here it is, a simple yet nourishing meal.
                                          Dosas

                                         Tofu, tomatoes, mung dal wadis sabzi

                                          Spinach, ginger, garlic and fried onions sauteed and blended for a smoother  texture

                                         Red chilli papad and appalam for the crunch

Wednesday, August 6, 2014

Wadas


Wadas made from scratch by Rita Singh. Soak urad dal overnight, blend it, then drop small balls of batter gently into oil pan, fry wadas. Remove from pan onto a plate. If you want to eat wadas with chutney or sambhar they are good to go.

Rita's technique:
If you like to make wadas dipped in soy yogurt, then soak them in water within half an hour of frying as they hold better and do not break. Squeeze the access water out. Then add them to the yogurt.

Enjoy!

Tuesday, July 8, 2014

Refreshing drink with Blackberries

I usually check the weather. When I saw that the temperature is going to be around 80 degrees Fahrenheit, I felt the urge to make a cold smoothie with fresh washed blackberries, almond milk, coconut milk, cardamom and confectioner's sugar for my family. It was an experiment and I wasn't sure but the smiles after the first sip showed me that it was a good attempt.

Saturday, June 28, 2014

Carrot Kanji drink



Kanji is made in ceramic or glass containers, in the sun. It takes about a week to get the right fermentation for carrot kanji here, in Seattle. We don't always have sunlight in the North west and so the flavors can be mild.
It has a distinct, pungent, sour taste usually made in northern India during winters. Adding a little beetroot can give the right color of black carrots usually found in India. Every now and then I do see dark-colored carrots at PCC and Whole Foods which would be ideal to make this drink.

Wednesday, June 25, 2014