This mouth watering dish ends your quest for appetizing your guests and yourself. I always used to feel guilty while ordering this dish in restaurant as it was rich in dairy, butter, oil and cream. My joy knew no bounds when I could recreate this dish without the above mentioned…

Our nephews call these crunchy chickpeas the NEW CHIPS. I bet you can not eat just one. Method If using canned chickpeas rinse and drain them Mix apple cider vinegar and salt in a pot. Bring the vinegar to boil for 30 seconds and turn the stove off. Add the…

Potatoes are nutritional powerhouses. They are full of fiber, vitamins and many other nutrients. Unfortunately, potatoes get the bad reputation because of some of the ways we prepare them. What makes the potatoes unhealthy is the added fats like oil or butter or cheese or sour cream that we choose to put on.…

Any Stirfry get its flavor from the sauce. Here is the magical sauce which takes only few minutes to make but makes you lick for longer time Method: Combine all the ingredients in the bowl and whisk until everything is evenly mixed.

This quick, easy and tasty salad is a real crowd-pleaser. Every one of our friends that tried this wanted more and more of it. Cook chickpeas in an Instant Pot or use canned chickpeas. Drain and rinse chickpeas if you're using canned ones. Mash the chickpeas in a large bowl.…

Gobi Manchurian is one of our family's all time favorites. This flavorful dish is a gracious blend of Indo-Chinese culinary creations. This dish could be served as an appetizer or as a main course over brown rice or roti. Preparation and cooking time: 40 minutes, serves: 4 Method: To prepare…

Mung dal is split petite yellow lentils with green skin. You will also find them without the skin in the grocery stores. For the pudding, we use the one without the skin. They look like petite yellow lentils. Method: In a pan dry roast the soaked mung dal for 2…

Soak 200gms of tamarind in 4 cups of water for 10 mins. Squeeze the tamarind to make the tamarind juice. Discard the pulp. Boil the tamarind juice until it becomes thick – While it is boiling add ½ tsp salt, ½ tsp chili powder, 1/8tsp turmeric, 10 curry leaves, let…

If you have already cooked beans and masala powder, this is a quick fix meal. It goes well with brown rice or Indian bread (roti). Method: Soak Kidney beans (Rajma) overnight. You can either use an Instant Pot or pressure cooker to cook the beans. (Cook with 4 cups of…

Crunchy, nutritious and yummy snack. We have these as they are. Sometimes we use them as croutons for salads. Method: You can either cook the chickpeas in the Instant pot or pressure cooker. I usually soak the chickpeas overnight before cooking them but you can bypass this step if you…