I normally try out different vegetables but recently because I have been really busy in shifting my house I haven’t focussed a lot on cooking! I have just been trying quick and easy recipes using vegetables that I can chop up easily 🙂 I thought of sharing some of these easy recipes here for busy days.
I have been on a break for a while – traveling for the holidays! Now I am slowly easing my way into my routine. You will start seeing more posts soon 🙂 I have always been fond of Akki Rotti – a crisp flatbread made with rice flour. Growing up, akki rotti was a staple breakfast at least once a week. Most commonly people add onions to akki rotti, but at home I prepare a wide variety of rottis with different vegetables. Some of my personal favorite veggies to add to akki rotti are – capsicum and peas, methi leaves, spring onion, grated carrot, grated radish, grated kohlrabi, … The combinations are endless! Recently, I moved away from making this flatbread with just rice flour. I generally prepare the dough with wheat or a combination of different whole grain flours.
Back after a break from Thanksgiving! Whenever I travel it is harder to eat healthy – so I was thinking of something easy that I can put together and prepare in a microwave. This recipe is perfect for that. All you need is a few basic ingredients and breakfast will be ready in minutes. This is the answer to busy weekday no-time-for-breakfast issue 🙂 🙂
Do you have that one vegetable that you have always wanted to try? For me, that vegetable is sweet potato. I try a sweet potato recipe once in way and can never decide if I like the vegetable enough to feature that dish regularly! In fact, I have just one recipe up on the blog using sweet potato – it’s one of my all time favorite Mexican inspired lentil sweet potato tacos. That recipe is an exception – I make it often 🙂
Normally I try out Spinach and split yellow moong together in the form of a simple dal. I wanted to change the routine a bit this time. So instead of going with split moong, I used whole moong. Also instead of a onion-garlic-tomato style of dal, I used a coconut-tamarind spice mixture that is commonly used in South Indian cooking. I ended up with this absolutely delicious side dish!
