Sunday, October 25, 2015

Cabbage with tofu

                     Cabbage with cubes of tofu and mustard seeds, garnished with fresh green coriander. Eat with chapatis or parathas.

Thursday, January 1, 2015

Raw vegan salad

                                          Daikon, bottlegourd, organic tomatoes, organic parsley, Himalayan salt

                                           Organic pumpkin seeds, lentils, organic apricots, curry leaves, onions, Himalayan salt, black pepper, organic parsley, dried mango powder

Monday, November 3, 2014

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.

                                         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 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.