This is a super simple protein rich pancakes recipe which are not only healthy but taste good too. I make these plain for the kids and load them up/ make them a bit spicy for myself ( Check my spicy lentil pancakes recipe.) You can enjoy them with any chutney of your choice but my kids like them with Dahi 🙂
Ingredients/Method
1-2 cups of Mixed Dal/Lentils
Water for soaking the lentils and grinding them to make a coarse paste
Salt/Asafoetida/roasted cumin powder/paprika to add into the batter
desi ghee/oil/butter for cooking batter on a skillet.
Soak lentils overnight or at least 6-8 hrs. Grind to make a coarse paste. Then spice it up and cook on a hot skillet until both sides turn golden brown. Serve with Coconut Chutney (Recipe) or mint chutney ( Recipe).
Lets admit that we all know that vegan, gluten free food is good for us but its hard to find good recipes.. here’s a delicious Kebab recipe using Quinoa and other veggies..certainly worth trying. Who doesn’t want a wow appetizer for their party ?
Ingredients/ Method
1 Cup uncooked quinoa.. Cook it like rice and use the entire quantity for the recipe.
1/2 cup chopped onion
3-4 boiled potatoes
1 cup carrots
1 tbsp grated ginger
1-2 cups chopped spinach
1-2 tsp Salt (as per your taste)
1 tsp red chilli pwd
1/2 tsp garlic salt
1 tsp Mango Powder ( Amchur)
2-3 tbsp oil for pan frying the Kebabs. You can deep fry them as well.
Mix all ingredients. Form small flat patties and cook on a pan until both sides golden brown… can’t get any simple than that 🙂
Here is an easy recipe for gluten free pizza crust. It’s delicious and ready in no time. If you rather eat out, check brooklyncraftpizza – best pizza places to come.  Whether you prepare this meal yourself or order it from your favourite pizza restaurant, you decide which ingredients are provided. You may ask specific ingredients from Fernando’s Pizza restaurant and specify whether you want them in greater or smaller quantities. The combinations are endless, and you may mix and match any fruits, veggies, or meats on the menu. Don’t forget to ask about crust alternatives to ensure that your pizza remains healthful.
Pizza has always been a widely popular food, but despite consistently ranking first on people’s favourite foods list, it is often grouped in with greasy fast foods. The media often paints pizza in a negative light, particularly for health-conscious eaters watching their calorie consumption.
According to diet fads and experts, eating nice pizza must be done in moderation, but findings have shown that having another piece is better for you than you know.
Ingredients/ Method
2-3 cups of grated cauliflower
2 tbsp parmesan cheese
1 cup grated mozarella cheese
2 medium size eggs
Seasoning of your choice. I used 1/4 tsp salt, 1/2 tsp garlic salt, 1/2 tsp each Parsley, Oregano and basil and 1/2 tsp seasoning pepper.
Cook grated cauliflower in microwave for 10 mins (with 2 tbsp water). Then mix it with all other ingredients and bake at 400 F for 20-25 mins. Pizza crust is ready. You can enjoy it just the way it is or prepare and add on some toppings.
Craving some spicy food but dont want to spend hours in the kitchen? Let me help you out with this delicious, easy and flavourful recipe..ready in no time and so filling.
Ingredients/Method
1 nest of Rice vermicelli
2-4 tbsp oil
1 tsp mustard seeds
1 small green chilli ( you can deseed it, if you dont want too spicy)
2 tbsp grated ginger
1 small piece of onion chopped
Salt per taste
1 tsp Turmeric ( Haldi)
veggies of your choice ( what works best is 1 cup bell peppers – red/green, 1/2 cup spinach and 1/2 cup peas
Cilantro leaves for garnish
2 tbsp lemon juice
2 tbsp crushed peanuts ( roasted or unroasted)
Method:
– Boil Rice vermicelli. Make sure that you put them in hot water. As soon as they are tender, run them under cold water. do not overcook or they will become mushy.
– Add 1-2 tbsp oil on them so that they dont stick together.
– Next in a pan, heat oil. When the oil is hot, add mustard seeds. Give them 30 secs and add green chilli, ginger and onion. Mix well.
– Add veggies and salt+Turmeric. Mix and cook until almost done.
– Add noodles. Mix well. Add lemon juice.
– Garnish with cilantro leaves and roasted peanuts and enjoy warm.
More delicious South Indian cuisine inspired dishes:
Here is an interesting twist to your regular pasta meal.. its zucchini pasta/ noodles which can be spiced up with sauce of your choice. This is a healthy, gluten free, vegan recipe worth a try.
Ingredients/Method
2 medium size zucchinis
3-4 Tomatoes
3-4 cloves of Garlic
1 large Onion
2-3 tbsp oil
Salt per taste
1 tsp paprika
1 tsp parsley
1 tsp oregano
1 tsp basil
– Prepare Zucchini Spaghetti by using veggie twister.
– Heat Oil in a pan. Add onions and garlic.
– Stir and add salt. Add other spices. Fry onions for 2-3 mins.
– Add tomatoes. Cook tomatoes until tender.
– Add zucchini. Mix well and cook until done.
Optional – Keep vegan or add cheese of your choice and enjoy.
Super delicious, flavourful roasted tomatoes and eggplant stew..you can blend it to make it soup or enjoy it as a stew. I liked it either way. Hope you will give this recipe a try and will share it with friends and family too. If you like eggplants then do try our eggplant chutney or tasty eggplant curry.
Ingredients/Method
1 large Aubergines/ eggplants/ brinjal
3-4 tomatoes
1-2 tsp salt ( adjust per taste)
1 tsp pepper
1 tbsp curry powder
3 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
3-4 cloves of minced garlic
Cilantro for garnish
Method:
– Preheat oven to 425 F. Roast tomatoes and eggplant for 40 mins. These eggplants and tomatoes have been cut in bite size pieces and seasoned with spices. Turning half way through.
– When they are done. set them aside. In a pan, heat some oil and fry onions and garlic. Mix in eggplants and tomatoes. Mix well.
– Add water and bring to boil. Season with pepper and add coriander seeds. Serve over rice.
Gluten free, Vegan, Protein rich, Fiber rich and flavourful..this soup will keep you full for hours.
Ingredients/ Method
1 cup of Brown Rice (Soak them in water for 30 mins)
1/2 cup chickpeas soaked overnight
2-3 tbsp oil
1 black cardamom
1 bay leaf
1 cinnamon stick
4 cloves
1 large onion
1 tsp salt (adjust per taste)
1 tsp Red chilli powder
1 tsp cumin powder
1/2 tsp nutmeg
4-5 cups of water
Cilantro leaves for garnish
Method:
– Soak rice for 30 mins. You can use canned chickpeas or if you are using fresh ones (like I am), Soak them in water overnight.
– Heat oil in a cooker. Fry black cardamom, cloves, cinnamon and bay leaf. Give 30 secs. Add onions. Mix well. Give them 2-3 mins.
– Add chick peas. Stir them in. Add salt, cumin powder, red chilli powder and nutmeg.
– Mix and cook for 2-3 mins. Add rice (discard the water they were soaking in). Add water.
– close the lid and cook for 3-4 whistles. Longer if you didn’t presoak the ingredients.
– Garnish with cilantro leaves and serve warm.
Gluten free, Vegan, Protein rich, Fiber rich and flavourful..this Lentils soup is easy to make and it stores really well.
Ingredients/ Method
1 cup of Lentils ( yellow and orange daal)
2-3 tbsp oil
1 tsp mustard seeds
1 large onion
2 chopped tomatoes
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tsp salt (adjust per taste)
1 tsp Red chilli powder
1 tsp roasted cumin powder
1 tsp turmeric
6 cups of water
Cilantro leaves for garnish
Method:
– Heat oil in a cooker. Add mustard seeds. Give 1-2 mins. Add onions, ginger and garlic. Add spices. Mix well. Give them 3-4 mins.
– Add tomatoes and cook them well. Add lentils. Add 6 cups of water.
-Close the lid and cook for 2-3 whistles. Let the cooker cool down and then open it.
– Garnish with cilantro leaves and serve warm.
Gluten free, Vegan, protein rich, fiber rich and flavourful..this soup will keep you full for hours. This healthy chickpea soup is a must try for all soup lovers.
Ingredients/ Method
1 cup chickpeas soaked overnight
1 tsp Salt (more towards the end can be added to adjust per your taste and requirement)
1 tsp Roasted Cumin Powder
1 tsp Turmeric
1 tsp Paprika
1 large chopped Onion
1 tbsp chopped Ginger
2-3 garlic cloves chopped
1 large Tomato or two small tomatoes
2-3 tbsp oil
1 bay leaf
1 cinnamon stick
1-2 cups of veggies
4-5 cups of water
Bunch of Cilantro leaves for garnish
– You can use canned chickpeas or if you are using fresh ones (like I am), Soak them in water overnight.
– Heat oil in a cooker. Fry cinnamon and bay leaf with ginger-garlic and onions. Mix well. Give them 2-3 mins.
– Add veggies.
– Add salt, cumin powder, paprika and turmeric. Fry veggies for 3-4 mins.
– Add tomatoes and let them become tender. Add half of cilantro leaves now..Add half as garnish towards the end.
– Mix and add chickpeas (discard the water they were soaking in). Add water.
– Close the lid and cook for 3-4 whistles. Longer if you didn’t presoak the ingredients.
– Garnish with cilantro leaves and serve warm.