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Veg puff – Indian tapas

Puff pastries are very light and fluffy food that can be baked to a perfection. So less calories but mobile. This adds to perfect picnic food that can be eaten plenty. I particularly like Veg puffs in this categories. They are savory version of puff pastries that can pack a plenty punch of protein with a good stuffing. I like to use my mix vegetable stuffing for this purpose. IMG_4107The stuffing has a lot of sprouts and mix of vegetables. So lots of good stuff for the body and those taste buds.

For my version of veg puffs, I buy puff pastry sheets from the Indian store. But you can even use Pillsbury rolls for making your veg puffs. Now lets get started.

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Mix vegetable dry sabzi

I love making stuffed eats like samosa, bread pakora or veg puffs. Most of these need a good stuffing to taste great. IMG_4098While a simple potato stuffing is good, I prefer to make it healthy with lots of vegetables. This post describes one such healthy stuffing mix. I guess it is like a stuffing for turkey but for vegetarians 🙂

The stuffing in this post uses many vegetables but along with that, I add green gram sprouts. This is one of the best stuffing since it is extremely healthy with proteins and vegetables. Continue reading

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Curd rice or Bagalabath

The ultimate experience in comfort food is simple curd rice. I love eating this dish at any time of the day and week. While simple mixing of rice and curd is good enough, my preference is to make the Bagalabath IMG_4030with all the extra paraphernalia. This makes it more eye pleasing and tongue pleasing as well. The preparation itself is actually very easy and quick. Also you can add extra vegetables like cucumber or shredded carrots to make it extra healthy. Of course accompanying with a lemon pickle or mango pickle makes it irresistible. Continue reading

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Sambhar with a coconut twist – the real thing

Being a South Indian, I am expected to make good sambhar. But for the longest time, Sambhar was my eternal nemesis. I could never get the consistency right. It was always too thin. IMG_4043And I used to make the garden variety, which was to use the Sambhar powder. That is called “podi potta sambhar” (sambhar made with powder). Whenever my mom visits US (which has pretty much become every year), she makes the best kind of Sambhar. This is with the coconut ground paste which doesn’t use sambhar powder. After getting away with just making the garden variety one for years, I finally found the courage to try the real thing. And I have got to tell you, my friends, it was finger licking yummilicious!

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