Pin Ok so here’s the thing about cabbage in my house. It’s rare to see cut up pieces of cabbage like back home in the vegetable stores so you’re usually forced to buy a full one. I pick the smallest but even after making the Kerala cabbage thoran or the Tamil-style cabbage poriyal, I am left with a whole lot of it left. Enter this cabbage dal recipe. Pin I’ve made cabbage dal with toor dal, red masoor dal, and moong dal and the moong dal version is my favourite....

We both adore all the cauliflower recipes on Inspired Taste, and I’m thrilled to add another one to the collection. The vibrant color of this roasted cauliflower alone is a showstopper. But the real magic lies in the flavor: bold, a little spicy (or a lot, if you prefer), thanks to a mixture of my favorite spices. We use this recipe to make cauliflower tacos, veggie burritos, rice bowls, and more!...

One of my favorite holiday cookies is snickerdoodles! I love the cinnamon sugar coating and the tangy flavor from the cream of tartar. I love them so much that I created a chocolate version. These chocolate snickerdoodle cookies are chewy, chocolatey, tangy, and delicious. I can’t wait for you to try cinnamon sugar-coated chocolate cookies. They are always a hit with my family and friends. For more holiday cookies, see our chewy chocolate cookies, oatmeal raisin cookies (another favorite), and these easy chocolate chip cookies....

They say breakfast is the most important meal of the day, but I think Monday lunch is the most important meal of the week. If I’ve destroyed myself indulged a little too much over the weekend, I like to recover with a good healthy Monday lunch. Start the week off right, and it’s easier to make healthier choices throughout the week. I’m also trying to make more meals in advance (I’m hoping these kinds of recipes are helpful for you too)....

This dill sauce recipe rose out of my favorite kind of cooking: the kind where you open the fridge, look inside, and cook with what you have on hand. A few weeks ago, I had a massive bunch of fresh dill leftover from making this avocado dressing, and I was searching for ways to use it up. I’d already sprinkled dill over avocado toast and poached eggs, tossed it into salads, and whizzed it into soup (seriously, it was a big bunch)....

Meals like this are the reason I love cooking at home. These are the kinds of dishes that my lactose intolerant self can’t order at restaurants. The amount of butter and cream that go into pastas and risottos… I don’t even want to know. I worked on this a few different ways. I was going to make an almond version of cashew cream (similar to this one), but I decided I didn’t want to ask you to break out the blender....

Curd rice is the ultimate comfort food and whether it’s Iyengar-style curd rice (also called Dahi annam, Daddojanam, temple curd rice, etc) or Iyer-style or any other style for that mater, it’s the food that I crave the most when away from home for an extended period of time. Like now. I have been quiet the past few days because I am in Tokyo on work and while I absolutely love this city, the Japanese food and culture, and the great shopping, on day 5 I started missing a good bowl of Iyengar curd rice and pickles....

Thank you all so much for the sweet birthday wishes yesterday. I had a great day, although today is even better because the sun is shining for the first time in 3 days.. (I know, I’m so spoiled living where I do). Dreary weather just gets me so down… But it takes a few gloomy days to feel grateful for the gorgeous days… and if it weren’t for the occasional grey sky, I probably wouldn’t make as much soup as I do....

This dumpling soup recipe has a not-so-secret ingredient: frozen potstickers! They make this soup supremely quick and easy. It’s just the thing for nights when you’re really craving the comfort and convenience of takeout, but you somehow convince yourself to cook dinner anyway. And if you cook this dumpling soup, you’ll be glad you did! The potstickers and veggies float in a fragrant broth that’s spiked with garlic, tamari, and lots of fresh ginger....

I can’t wait for you to try this recipe for chocolate chip banana muffins. It’s easily one of my favorite muffin recipes. It’s easy to follow and results in delicious, moist muffins. Once you try them, you’ll want to make them all the time (just read the reviews). The batter takes less than 10 minutes to make, and everything you need to make these muffins is probably already in your kitchen....

Have you ever been to California Pizza Kitchen? It was a ritual when I was in high school many years ago. There were two pizzas I would order: the Thai Chicken Pizza and the Tostada Pizza. It’s the Tostada pizza that is the inspiration for this black bean pizza. Pizza crust is topped with a creamy black bean spread and lots of cheese. After baking, it is served with crisp lettuce, tomatoes and a drizzle of ranch dressing....

While you can easily find breadcrumbs at the grocery store, I’ve recently discovered the joy of making my own. You can use almost any bread you have lying around. Better yet, stale bread or the harder end of a bread loaf are ideal for making them. Another benefit is that you have complete control over the texture. You can make them as fine or coarse as you like. I prefer finer breadcrumbs in our recipes for meatballs and meatloaf, but I like them coarser when using them as a crunchy salad topping....

When Fall comes around, my family starts requesting these homemade pumpkin cupcakes (especially around Halloween). I don’t mind because these cupcakes are so simple to make and taste incredible. They are truly one of my favorite pumpkin recipes! The cupcakes are super flavorful, thanks to a generous amount of pumpkin puree, spices, and brown sugar. Then we top them with homemade cream cheese frosting, which I love so much that I could eat it with a spoon....

Somehow we ended up with a lot of photos for this one… so with that, I’m going to keep the words short. Our countdown continues… just 2 days until our trip and many many errands left to go. Thanks to everyone who left such thoughtful comments and suggestions the other day; it’s been such a huge help. This recipe was the first one I bookmarked in the Sprouted Kitchen cookbook....

Amma generally makes Egg Fried Rice with leftover Vegetable Fried Rice so her version of Egg Fried Rice also has vegetables in it. Since I am so used to that from my childhood, I add vegetables to my Egg Fried Rice too. Erm… and yes, the lazy part of me doesn’t make any side dish and adding vegetables also helps with balancing the meal a bit better sheepish grin 😀 I have already shared the step by step pictures on how to make Vegetable Fried Rice which is pretty much the same for Egg Fried Rice too....

Our family loves these homemade buckwheat pancakes! They’ve recently turned into a weekend tradition. I love serving them with berries, sliced banana, and maple syrup. My son loves these with apple butter and whipped cream. This buckwheat pancake recipe is easily made gluten-free or vegan. See my tips below. Key Ingredients Buckwheat flour: Buckwheat is a plant that produces grain-like seeds. These seeds are ground into a gluten-free flour with a rich, nutty flavor and dark color....

Vegetarian Char Kway Teow with mock meat. Char Kway Teow is a dish very close to my heart so I was eager to taste the vegetarian version. It was good. Not Penang-street-food good but still very good for a vegetarian version which had to take its flavour from mock meat. The delicious vegetarian kheema masala dosa that Amrith and I shared. It was spicy, made with soya chunks and peas, and some masala, and was very filling....

Sundal and Navaratri festival are almost synonymous but I don’t limit something as nutritious and easy to prepare as a sundal to festival season alone. Pretty much all sundals have a similar recipe and the green peas sundal is no different. The only thing that you would need to remember to do ahead is the soaking. I used dried green peas for making this green peas sundal and it needs to be soaked for about 4 hours in warm water before preparing sundal with it....

I’ve never loved baked potatoes. I know… that’s hardly the way to begin a baked potato post. In my world (growing up), they came 2 ways: On our dinner table – plain with just a bit of margarine (sorry mom!)… and at the Yorktown Mall food court – those giant sour-cream-piled ones that seemed like a heart attack on a plate. (Which, by the way, were considered the “healthy” option because they were baked not fried!...

If your family is anything like ours, then this baked mac and cheese recipe will be a huge hit. Jack can’t get enough of it, I keep finding myself going back for more, and our kiddo has been asking for “MAC!” ever since the first time he tried it. It’s creamy, it’s cheesy, and it’s packed with gooey noodles and crispy, toasty breadcrumbs. Seriously, comfort food doesn’t get better than this....