Recipes

Vegan matzo balls in a rustic Italian soup

Vegan matzo balls in a rustic Italian soup Serves 5-6 Ingredients for soup: Boiled mixed lentils (red kidney, lobia, chickpeas) – 1 cup Carrots coarsely chopped – 1 cup Onion slices – 1 cup Celery – 2 stalks finely chopped Celery leaves – 1 small bunch Garlic – 2 cloves Celery pesto – 2 tbsp… Continue reading Vegan matzo balls in a rustic Italian soup

Recipes

CoBean Burger: A wholesome vegan burger with corn and beans in a celery pesto sandwich

Ingredients: Mixed lentils (Red kidney beans, lobia and black chick peas) soaked and boiled – 2 cups Carrots chopped – 1 cup Onions chopped – 1/2 cup Basil leaves – 3-4 Kitchen king powder – 1 tsp Honey – 1 tsp Lemon juice – from 1 medium lemon Corn grits / dalia/ corn meal –… Continue reading CoBean Burger: A wholesome vegan burger with corn and beans in a celery pesto sandwich

Recipes

Saamai Kuzhi Paniyaaram (Fried little millet dumplings)

It is difficult to imagine Chettinad food without thinking of meat and eggs. The distinctive cuisine of the Chettiar community, having their roots in the Chettinad region of Tamilnadu, is now famous worldwide for its spicy meat delicacies. Its impact has been so strong that it is virtually recognized as a standalone cuisine, independent of… Continue reading Saamai Kuzhi Paniyaaram (Fried little millet dumplings)

Recipes

Urulai Madras Kaarakari

They say simple home-cooked food is the toughest to master. Almost every South Indian household will have a variation of the ubiquitous potato, ranging from mashed potatoes Podimas, to the favourite potato fry. The seemingly simply Urulai Madras Karakari showed us there’s no such thing as perfecting a recipe, and you have to better yourself every time!… Continue reading Urulai Madras Kaarakari