Methi na dhebra is a gluten-free flatbread made using sorghum and pearl millet flour, fresh fenugreek leaves. This is a popular recipe from Gujarat, a state in Western India. A couple of months ago, I happened… [Continue Reading]
I’ve compiled here for you 11 menus comprising traditional Tamil vegetarian dishes. Some of them are classic combinations like Avial-Arachuvitta Sambar and some others are my own favourites. All these menus can be served with rice or cooked millets.
A South Indian Upma made healthier and filling with the use of Millets instead of rava/semolina. Naturally gluten-free and vegan too, if you use coconut oil.
Recipe for a quinoa ‘sabudana’ khichdi – a healthier version of the traditional Sabudana Khichdi, with all of the taste, and better nutrition value!
Leftover millets, paneer and bottle gourd come together to make a delicious snack, perfect for the cold weather days.
This dish, traditionally a rice & eggplant dish made using freshly ground spices, is made a little healthier by using Foxtail Millet. Also experimenting with an organic ready spice mix for Vangi Bhath here.
Curry bowls are quite the rage these days. Open Pinterest or any food websites, and I’m quite sure you will find some of these gorgeous bowls loaded with healthy ingredients staring back at you. When I first read about curry bowls, I went hmphhh and said to myself, “this is how I eat my sambar, rice and veggies in one bowl on most weekdays for lunch”. But smirks and jokes apart, they are much more than just mixing a dal, rice and veggies in a bowl, even though that also well qualifies to be a ‘curry bowl’ 😀
Quinoa has been rapidly climbing the popularity charts among superfoods. Once unheard of in India, it has now become a household name and I’m sure even my grandma is aware of this now 🙂 A funny thing about Quinoa is that it quite the mispronounced food – often called “Queen-o-wa” and what not . A
2014 has taken off and how! Other than the workshops at Saffron Trail Kitchen, I was called in for some corporate workshops on healthy cooking in Feb, in which I had a lot of fun, interacting with a variety of audiences. Pic courtesy: Harsha Priolkar March started off with me having a stall selling