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Masala vadai is also a popular festival snack prepared during Navratri or Diwali and the onion is usually omitted during these times. Check out 12 popular Navratri recipes here. Interestingly, the popular Kerala team time snack parippu vada is made with peas dal rather than chana dal but the rest of the process is very similar. I find these vadais a very welcome snack to whip up if I am expecting guests....

Ingredients: Mochakottai / Butter Beans – 100gm Grated coconut – 1/2 cup Red chillies – 5 Urad dal – 1 tsp Mustard – 1/2 tsp Curry leaves – 1 strand Oil – 1.5 tbsp Salt – to taste How Its Made: Pressure cook the beans till its soft. Heat oil, add mustard seeds and let them cackle. Add the urad dal, red chillies and curry leaves and fry for a min....

If you’re curious about bread-making, no-knead bread is a fantastic place to start. This method was made famous by Jim Lahey, owner of Sullivan Street Bakery in New York. It’s wildly popular, and for good reason. Unlike many bread recipes, it requires no special equipment (aside from a Dutch oven) or finicky ingredients, and it takes just a few minutes of hands-on prep. Still, thanks to a long, slow rise, the bread comes out perfect every time, with a gorgeous golden brown crust and chewy interior....

Welcome to Day 4 of my meal plan week, where we’re making orecchiette pasta! In case you haven’t been following, here are Day 1, Day 2, and Day 3. This week, I’m posting easy real-life meals where each one leads into the next, making cook/prep time a breeze. This is the way I love to cook – it’s fun, it’s flexible, and I hope it helps inspire your own meal planning....

Stuffed peppers are one of my go-to summer dinners. In fact, they’re so easy that when I posted this picture on Instagram last week, I got tons of emails asking for the fully measured recipe. Ask and you shall receive, so here it is: my current favorite recipe for vegetarian stuffed peppers. But don’t let the measurements fool you – feel free to eyeball your ingredients if you don’t feel like breaking out the measuring cups....

If I had to choose one ingredient that best represents summer, it would have to be the tomato! Everyone loves perfect bright, juicy summer tomatoes, and in my opinion, there’s no better way to celebrate them than with panzanella! This recipe has been a fan favorite (and one of our favorites) for awhile, so I thought I’d share it again now that all of these ingredients are in peak season....

This cauliflower pasta was my birthday dinner last week. My sister called while the pasta was cooking, and the message she left said, “I hope you’re out doing something special and not at home photographing your dinner.” Well, what can I say, I was obsessed with my cauliflower mission. Plus, it was a cold and rainy night, and this dinner felt warm and cozy. (Well, ok, it was warm when I reheated it after the photos were done… but still)....

Summer rolls are my favorite thing to make when I’m craving something light and healthy, but totally fun. I love stuffing rice paper wrappers with lots of fresh produce, mixing together a flavorful dipping sauce, and digging in! In this recipe, I toss noodles with an easy, sweet and savory peanut sauce made of peanut butter, sriracha, tamari, and a drop of maple syrup. Then, I roll the noodles into wrappers with avocado, sautéed mushrooms, green onion, and fresh basil and mint....

In general, I love pulao recipes on a busy day because unlike the South Indian food that I usually cook, various pulao recipes make for great one pot meals if you add enough vegetables to them, or it makes for a very quick main when you are toiling over a more complicated and richer side dish like, say, malai kofta. When she visited me over Christmas last year, my sister got me a bag of fresh green peas....

My family loves this easy black bean soup recipe so much. We make it often! I love how quickly it comes together and that it’s designed for canned or previously cooked black beans (hello, quick dinner!). You can make this soup as spicy as you like. I add canned chipotles in adobo, which adds some spice, but you can add even more for a spicy black bean soup. For more bean soups, try our white bean soup or this easy vegetarian chili with quinoa and black beans....

Pin You will need: Warm bordering on hot water – 1.5 cups Freshly squeezed lime juice – 1 tbsp Freshly grated ginger – to taste (I add very little) Honey – again, to taste, but not more than 2 tbsp Mix well, and drink away.

Flax eggs are perfect for eggless pancakes, muffins, and cookies! When made correctly, they provide binding and moisture, similar to regular eggs. Another popular egg replacer is aquafaba. My favorite recipe that calls for a flax egg is my vegan blueberry muffins. If you have a recipe that calls for one or two eggs and need that recipe to be egg-free, flax eggs might be your answer. Key Ingredients Flaxseed Meal: Flaxseed meal or flax meal is simply ground flaxseeds....

Pork Milanese is really quite simple to make. Season pork chops, dip into flour then egg and finally into seasoned breadcrumbs. After about 10 minutes in a skillet, the pork will be tender and juicy and the crust crisp and golden brown. We love adding a generous squeeze of lemon to the pork just before serving, it livens everything up. I’m also partial to serving the pork with a simple green salad....

Our recipe makes one large or two small, kid-friendly smoothies. One small smoothie offers almost 5 grams of fiber as well as 5 grams of protein. It’s packed with antioxidants, vitamins, minerals and healthy fats. These blueberry smoothies are easy to make and keep you happy for hours. How to Make Ultra Satisfying and Nutrient-Packed Blueberry Smoothies My favorite thing about smoothies is that you can adapt based on what you love....

I eat a lot of tacos. Here in Austin, you can’t walk 10 feet without tripping over another taco truck or Mexican restaurant. But my favorite thing is actually the taco in its deconstructed form: the taco salad. You can take this in as many different directions as there are taco fillings, but I especially like this with red quinoa (although if you had non-red quinoa it would taste pretty much the same)....

A brain-child of my mom-in-law, this kofta is a variant of kebabs that usually includes meat and any herbs of choice. This is a vegetarian kofta kebab using raw banana as the main ingredient and we’ve used mint and coriander leaves both in the kofta and in the green chutney served with it. When mom in law told me she has a few easy and quick snack recipes to share with me, I got super excited and we made these koftas and the palak aloo tikkis at the same time as a snack with evening tea....

Sweet, earthy and sticky. This chicken is so good. I know lavender and chicken might sound a little odd, but trust me, it’s seriously good. We first experienced the lavender honey combination at a little restaurant in Virginia. It was the Red Fox Inn in Middleburg if you are ever in the area ? They served us quail glazed in a combination of herbs, lavender and honey. It was sticky, earthy and a little sweet....

Pin I first tasted this roasted red pepper dip at a friend Priya’s place when she had us over for dinner. She had made this and some hummus to serve with toasted pita bread and both TH and I fell in love, being the dip lovers we are. Although we love a snack of vegetable sticks (called crudités if you want to sound fancy) with dips, I rarely make anything beyond an occasional hummus at home....

How to Make Cauliflower Tossed with Thai Coconut Curry When you roast cauliflower, it tastes nutty, buttery almost. It’s simple, too. See how the tips of our cauliflower are browned? That’s exactly what you want. For perfectly roasted cauliflower, toss cauliflower florets with a little olive oil (or even cooking spray), salt, and pepper. Spread it out onto a baking sheet and slide into a hot oven. Give it a toss/flip half way through roasting and you should be golden....