Zucchini Channa Poriyal/Palya/Subzi

Living in a small town, I don’t have access to a lot of Indian veggies. But that is kind of good actually, once I get over my initial reaction of – ” Oh my god! The same vegetables again this week!” I have to genuinely try to cook veggies differently to stop myself from getting bored of the same food ๐Ÿ˜€ย Last week that repeat vegetable was zucchini – hence this recipe is up on the blog!

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Nucchina Unde or Nuchinunde (Steamed Indian Lentil Dumplings) – Healthiest Snack!

A couple of days ago, I was craving some snack in the evening. It was raining and the weather was perfect to sip some coffee and have something yummy! So I put together this nucchina unde ๐Ÿ˜› And I managed to take a video of it too! Now you guys don’t have any excuse to not try it out.

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Spinach curry with coconut gravy (Soppina Kayi Sasive Gojju)

Spinach is an absolutely versatile vegetable, right? You can puree it into a delicious soup or throw it into pasta or rice to get a ton of flavor or you can cook up a delicious curry or make some healthy salad! Every week, I pick up a box of spinach and have it handy around the kitchen. One of my absolute favorite ways to use spinach is in the form of a curry. This spinach curry with coconut and tamarind is a real easy dish to put together. These kind of easy recipes help me get through a busy week ๐Ÿ™‚

Spinach Curry with Coconut Gravy

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Hara Bhara Kabab with Raw Banana (Plantains)

For as long as I remember, if some restaurant happened to have hara bhara kabab on their menu, I would never miss ordering them. Somehow the color, crunch and taste of these kababs is unbeatable! I have another variant of this Hara Bhara Kabab already on the blogย – Check it out!

In this recipe, I have introduced plantains into the recipe. Plantains act like good binding agents and wonderfully complement the other veggies here. I totally skipped the deep frying part and opted to just cook these on a skillet with a little oil. Trust me – these are still as crunchy and tasty as the original kababs. Don’t take my word for it – give this recipe a try! 20 min and you will have this all ready at the dinner table ๐Ÿ™‚

Video Recipe below:

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Karibevina Thambuli (Curry Leaf in a mildly spiced coconut-yogurt gravy)

I know what you might be thinking, curry leaf gravy – won’t that be bitter? Let’s just say that the combination of black pepper, cumin, coconut and yogurt along with the curry leaves, just balances out all the flavors. My favorite part of this recipe, is that there is less than 5 minutes of cooking involved!

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