Finish off your nutritious dinner with a decadent treat that will definitely satisfy your sweet tooth. This payasa is a traditional South Indian dessert and is made with mung dal, coconut milk, jaggery, cardamon, cashews, raisins and aromatic saffron. It is simple to make, tastes divine, has no chemicals, and to top it off, even your kids will love it!
Fresh and dry coconuts are used extensively in South Indian recipes both for taste/texture and for the health benefits. This vegan/vegetarian recipe is just the essence of delicious and nutritious, with minimal ingredients and a total cook time of less than 30 minutes. Seasoning ingredients – curry leaf, dry and green chili pepper, chana dal, mustard and cumin seeds, add a dash of flavor and spice.
Palya, as dry curries are called in Kannada (the language spoken in the south Indian state of Karnataka), is a very easy and delicious way of incorporating beets and the beet greens into one’s diet. If you or anyone in your family are naysayers to beets, do try this recipe. You are sure to love the mixture of spice, sweetness with the tinge of bitterness from the greens, irresistible.
This versatile and multi-purpose, easy-to-make, crowd pleaser, not-enough-superlatives-to-describe carrot sundal/usli, will wow your guests with the flavor and aroma of coconut, cilantro and mustard seed tempering. Works well as a side with a meal, or as a snack or even a hearty lunch.
Snake Gourd Coconut Sauté is a wholesome, delicious, mildly spiced recipe that pairs well with steamed rice and ghee or with roti. It’s also great by itself as a snack.