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

Thursday, May 15, 2014

Light snack followed by a lavish array of desserts

                                       100% whole wheat Arabic Pita lightly toasted and organic Mache Rosettes with sprouted mung, hummus and nutritional yeast and sea salt to make a light snack for kids and adults alike.

                                          Rice Vegan cheese and Daiya available at Whole Foods

                                             

                                         A light snack

                                           Boondi ladoos for an occasional treat


                                                 Almond vegan ice-cream


                                          Sweet non-colored jalebis

                                         Besan ladoos

Enjoy!

Thursday, April 10, 2014

Salad, nuts, parathas, dal, pasta, side dish, a cup of hot almond milk and fruit

                                         Fresh green spinach salad to start with.

                                         Nuts for the extra crunch.

                                          Persimmon, oranges, guava.

                                          Avocados, kiwis

                                          Almond milk


                                          Parathas


                                          Dal with parsley, ginger, tomatoes and onions.


                                         Organic wheat pasta with tomatoes, spinach and herbs.

                                          Cauliflower, broccoli, green peppers

                                                      Ate peanuts, they are a good source of Vitamin E.