These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)

It’s cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form! 

My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.

To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and that’s it! You have a dough! 

For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so delicious.

Why You’ll Love Lava Cookies

• easy, flexible, foolproof almond flour cookie dough
• chewy, chocolatey cookie outisde
• oozy, melty chocolate ganache filling
• naturally gluten-free and soy-free with nut-free options

Continue reading: Molten Lava Cookies

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Creamy, rich, and deeply savory, these mashed potatoes get a flavor upgrade with caramelized onions and a secret boost of plant-based protein from pureed white beans. The result is velvety, buttery comfort in every bite. A side that’s perfect for holidays or weeknights alike. (Gluten-free, nut-free, with a soy-free option.)

Everyone loves potatoes in every form, especially mashed potatoes around the holiday season. They’re a fixture at every meal, and we’re going to level them up times two.

This recipe levels up the flavor with caramelized onions, garlic, and herbs that add an amazing flavor to these mashed potatoes. And we’re going to add some pureed white beans for extra protein and heartiness. 

You’ll get protein from the beans, nutritional yeast, and non-dairy milk. You can add even more protein by serving it with crispy lentils or tofu bacon bits.

No matter how you serve caramelized onion mashed potatoes they’re rich, hearty, and perfect for any holiday table or cozy dinner. Served here with my mushroom bourguignon.

Why You’ll Love Caramelized Onion Mashed Potatoes

• creamy mashed potatoes
• savory caramelized onion topping
• sneaky protein
• delicious holiday side dish
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Caramelized Onion Mashed Potatoes 

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Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)

It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein. 

The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!

The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.

This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!

Why You’ll Love Lemon White Bean Soup

• creamy, vibrant soup with tons of veggies and protein
• versatile recipe! Adjust seasoning and proteins to your taste.
• 40-minute, 1-pot meal
• naturally gluten-free with easy soy-free and nut-free options

Continue reading: 1-Pot Lemon White Bean Soup

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Spice-Rubbed Braised Tofu with Vegetables in a Savory Umami Sauce. A unique delicious holiday entree that all cooks in one pan! (gluten-free and nut-free with soy-free options)

I wanted to make a vegan braised meat-style dish for the holidays, so I came up with this one-skillet meal that’s rich, hearty, and incredibly flavorful. It features an amazing, aromatic spice rub that smells so meaty you’ll be surprised it’s entirely plant-based. The spice rub coats tofu that’s been frozen, thawed, and pressed, giving it a dense, chewy texture perfect for braising.

The base for the braise starts with crisped-up potatoes and carrots. After searing the vegetables, we make a deeply flavorful sauce with caramelized onions, lots of aromatics, and fresh herbs, and flavor boosters. 

The tofu and vegetables braise together in this sauce, allowing the tofu to absorb all that flavor while developing a slightly crispy top and a tender, chicken-like interior.

We use an oven-safe pan to start the dish on the stovetop and finish it in the oven, where the vegetables become perfectly tender and the tofu gets a gorgeous golden top. 

It’s fantastic served with rice, couscous, mashed potatoes or other mashed vegetables, bean purée, some crusty bakery bread, or a side salad. 

A simple herb sauce adds a bright, fresh contrast, but you can enjoy it on its own, too. It’s full of amazing flavors with or without. The herb sauce just bumps up the flavor even more.

Why You’ll Love Braised Tofu and Vegetables

• 1-pan entree that’s perfect for the holiday table
• flavorful braised vegetables in caramelized onion sauce
• big pieces of crisp, herb-rubbed tofu
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Chicken-Style Braised Tofu and Vegetables (1 pan!)

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A cozy, hands-off, no sauté mushroom potato casserole that needs just 1 pan. Layers of rich mushroom gravy with beans and veggies, layered with crisp garlic herb potatoes that take only minutes to put together as the oven does all the work. (gluten-free with soy-free and nut-free options)

It’s fall, and it’s time for some comfort food. And what’s more comforting than this casserole, which has a stewy mushroom gravy with beans and veggies, topped with potatoes smothered in garlic butter? There are lots of fall herbs, like fresh thyme and sage, and it all comes together really quickly. 

This is a super easy one-pan casserole. No need to sauté or stand around the kitchen for long periods of time cooking the onions and mushrooms. Everything goes right into the baking dish, and the oven does all the work. 

Once the mushroom and onions are cooked, add the beans, herbs and stew ingredients and top them with some sliced potato and bake, and thats it. You get all the fall flavors and a dish that reminds of mashed potatoes and mushroom bourguignon w/o all the work.

It’s comforting, stewy, and perfect for a fall dinner with your family, served with a side salad, garlicky dinner rolls, or some crusty bakery bread. Or serve it however else you like!

Why You’ll Love Mushroom Potato Casserole

• cozy, hearty, stewy beans and veggies in a rich, mushroom gravy
• 1-pan oven recipe, no standing at the stove!
• very little active cooking time
• No cooking the aromatics and potato separately
• naturally nut-free with easy gluten-free and soy-free options

Continue reading: 1-Pan Mushroom Potato Casserole

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Crispy smashed white beans and Cajun veggies roasted on one sheet pan, then tossed in a creamy, tangy chipotle-lime dressing. A versatile meal you can serve in bowls, tacos, or wraps.

This is a super easy and absolutely delicious meal that comes together fairly quickly. You just chop up all of the vegetables and add them to a pan. Smash the beans using a bowl, and add them to the pan as well. Add some spices, oil, and lime juice, toss well, and then bake until the veggies are tender and the beans are lightly crisp.

Meanwhile, you make this creamy, delicious, spicy, lightly sweet, and tangy dressing. It goes amazingly well over these roasted veggies. I mean, this is a dressing you can use on any salad, wraps. burritos, or any which way. It’s just fantastic with all of that smoky chipotle spice flavor, the tang from the lime juice, the creaminess from the non-dairy yogurt, and some cheesiness from the nutritional yeast. It’s just fantastic.

You can serve this roasted bean and veggie mixture as a bowl, in wraps, stuffed into pita bread, or over a baked potato or rice. There are so many ways to serve this! Do let me know in the comments how you served it as well, because I love hearing from you guys, and many times you surprise me with the creative ways you serve the recipes.

You want the beans to be sort of lightly flattened but not entirely smashed. You’re just trying to increase the surface area, so they can bake up nice and crispy in the oven.

If you don’t want to smash them, that’s fine, too. Just add them directly to the veggies on the sheet pan and bake. The beans on the edges will still get crisp. If you want all of the unsmashed beans to get crisp and act like croutons, then bake them on a separate sheet so that they crisp up nicely.

This dish is spicy, smoky, creamy, and tangy. It’s just an amazing blend of flavors! It has protein from the beans, nutritional yeast, and yogurt.  You can up the protein by adding hemp seeds into the dressing or as a topping.

Why You’ll Love these Smashed Bean Veggie Bowl

• easy meal all cooks on one large or two small sheet pans
• amazing textures from crispy smashed beans, tender roasted veggies, and creamy dressing
• incredible tangy, smoky, savory, slightly sweet flavors
• versatile! Serve as wraps, in pita, in bowls, or over rice, baked potato, or quinoa
• naturally gluten-free, soy-free, and nut-free

Continue reading: Smoky Cajun Veggies & Smashed White Beans (All on One Sheet-Pan)

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This hearty bean salad features chickpeas, sweet mango, fresh veggies, and sweet roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is a perfect, one-bowl summer lunch! (gluten-free, soy-free, nut-free, oil-free option)

I wanted to make a quick salad that was hearty and not very salad-like. That means not too many leafy greens, because my niece doesn’t like to eat those, but she loves chickpeas. That worked out really well because we added some lime, cumin, and cayenne to give it that Indian chaat-style flavor profile.

This salad is perfect for making the most of ripe, summer mangos and fresh corn on the cob.

It turned out magnificent as is, and then we leveled it up by toasting some red pepper flakes in oil, creating a spiced oil that brought everything together. If you want to make it oil-free, just omit the oil and add the red pepper flakes directly, but the oil definitely adds a nice, smoky, spicy flavor to the salad.

There are three types of heat in this salad: 

1. green chilies
2. cayenne
3. red pepper flakes.

You can adjust the heat by using milder green chilies and reducing the amount of cayenne and red pepper flakes to your preference.

Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.

Why You’ll Love Mango Chickpea Salad

• easy, 1-bowl salad
• sweet mango, earthy chickpeas, fresh veggies, and sweet, roasted corn
• delicious cumin-lime dressing and red pepper spice oil bring out the flavors
• quick and easy summer lunch
• naturally gluten-free, soy-free, and nut-free
• easy oil-free option

Continue reading: Mango Chickpea Salad with cumin lime toasted pepper dressing

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Lentil trail mix is a super delicious snack, and here I will show you three ways to make it! Peanut gochujang, Indian Chivda, Doritos Nacho flavor! This high protein, savory granola is easy and fun to make and a perfect breakfast or snack. (16 grams of protein and fiber per serving!)

When I shared my red lentil granola recipe, quite a few of you asked for a savory version, and today I’m sharing three different ways to make savory lentil granola/trail mix! Make all three flavors of this delicious lentil trail mix, or triple your favorite flavoring and make one big batch.

Why three ways? Because I just couldn’t decide between these amazing flavors: Indian-spiced, peanut gochujang, and nacho spice. So, I decided to let you choose for yourself!

This trail mix/savory granola recipe uses split red lentils (aka masoor dal) as the base. You cook the red lentils on the stovetop until they are just al dente, and they roast up to be light and crisp in the oven with your seasonings of choice. 

The result is a protein-packed snack that is absolutely full of flavor, no matter which seasoning mix you choose! A serving of this trail mix has around 16 grams of protein and 16 grams of fiber. You can amp up the protein even more by folding in hemp seeds into the granola once it has finished roasting.

The Indian-spiced lentils are inspired by Indian chivda, which usually uses rice flakes or other flaked or puffed grains. It is spicy savory with some balancing sweet from raisins or dates and is fantastically delicious! 

For the nacho spiced savory lentil trail mix, a took inspiration from my nacho cheese granola bars. It’s your favorite snacking chip in crisp trail mix form! you can adjust it to your flavor preference. Add more cayenne for more heat or more nutritional yeast for more cheesiness.

If you love gochujang, definitely try the peanut gochujang lentil trail mix which has an amazing savory-spicy flavor with a hint of sweetness. It pairs so well with the crunchy peanuts! Comment below on which one will you try first!

Why You’ll Love Lentil Trail Mix

• protein- and fiber-packed breakfast or snack with 16 grams each of protein and fiber per serving!
• make all three flavors or choose from 3 amazing flavors: Indian-spiced, peanut gochujang, or nacho cheese
• deep flavors and incredible textures
• naturally gluten-free with soy-free and nut-free options included

Continue reading: High Protein Lentil Trail Mix, 3 Ways Peanut gochujang, Indian Chivda, Nacho cheese flavors

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High protein and fiber. Mix everything right in the pan meal, this Sheet pan roasted veggies and beans with Creamy Lemon Yogurt sauce, has amazing flavor and texture! Wrap it, bowl it, swipe with bread! So good! Gluten-free, options for soyfree, Nutfree

This is an easy, refreshing, spring and summer meal that you can put together within minutes. You make this amazingly refreshing lemon yogurt sauce and pair it with savory roasted veggies and crispy, crunchy beans that have been tossed in spices like paprika, coriander, black pepper, and garlic. They are crisp on the outside and tender on the inside.

The warm veggies and the cooling yogurt sauce are just fabulous together.

This is a veggie-heavy recipe rich in fiber, with over 14 grams per serving. It contains 15 to 25 grams of protein per serving, depending on the garnishes and non-dairy yogurt used. The protein in these sheet pan roasted vegetables comes from the beans, yogurt, sesame or hemp seeds, and even the vegetables. For an even more filling meal, serve with whole grain flatbread, pita, or naan.

You can pair them with the sauce in any way you like. You can put the sauce on a plate, top it with the roasted veggies, then top with some seeds and sprouts and a good squeeze of lemon juice. 

Or make a wrap with pita bread or naan bread. Just warm the bread, add the yogurt sauce, the roasted veggies, some more sauce, sprouts, cucumber, and a squeeze of lemon, then serve.

Sheet pan veggies and beans are absolutely delicious any which way you serve it. You can even make small tacos out of it!

Why You’ll Love Sheet Pan Veggies and Beans

• super easy 1-pan meal celebrates delicious spring and summer veggies
• tender-crisp roasted vegetables with crunchy roasted white beans
• creamy, vibrant, 1-bowl lemon yogurt sauce
• naturally gluten-free, soy-free, and nut-free

Continue reading: Sheet Pan Veggies and Beans with Lemon Yogurt Sauce

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A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!

There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens. 

It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

Why You’ll Love this Summer Spinach Salad

• incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
• easy to make in about 30 minutes
• packed with veggies and protein
• naturally gluten-free, soy-free, and nut-free

Continue reading: Summer Spinach Salad with Chickpea Olive Crumble

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Umami-packed puttanesca sauce pairs beautifully with hearty butter beans! Puttanesca beans are a versatile, 1-pot meal that is absolutely full of flavor. Gluten-free Nutfree soyfree

I loved the incredible sauce that I made with my orzo puttanesca, so I decided to add some butter beans to it to make it into a one-pot bean dish. This is a fantastic and delicious pot of beans!

The puttanesca sauce has umami from the mushrooms, the sun-dried tomatoes, and the olives or capers, and it is just so flavorful. It also has Italian herbs and is slightly spicy from the red pepper flakes. All in all, it has a fantastic flavor profile.

Then you add some butter beans to that amazing sauce and simmer them together to meld the flavors. There’s protein and fiber from the butter beans, and it’s just a hearty and delicious stewy bean dish that you can serve with some garlic bread, sourdough or naan. You can also serve it over cooked pasta or a baked potato.

However you dish it up, it’s just fabulously delicious.

Puttanesca beans are also flexible! Use whichever ingredients you have on hand. There are different ways to add that umami using sun-dried tomatoes, olives, and capers. Even if you have two of those instead of three, it will still taste amazing.

If you can’t find butter beans, use other beans, like cannellini beans, other white beans, or use chickpeas. Or add some cooked lentils into the sauce to make it more like a puttanesca bolognese!

Why You’ll Love Puttanesca Beans

• super easy 1-pot 30 minute meal
• packed with protein, fiber, veggies, and FLAVOR!
• umami-filled, tomato-based sauce with tender butter beans
• versatile! Serve with bread to dip or over pasta or a baked potato
• naturally gluten-free, soy-free, and nut-free

Continue reading: Puttanesca Butter Beans

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Dipping your feet into Korean food? Here’s gochujang fried rice that you must not miss. quick and easy, this brown rice fry is gluten-free,  vegan and above all delicious.

The current bonding with my teens is learning the ropes of Korean pop. As I am getting educated on the song list, moves, selfie trends etc my brain runs fueled by flavours. Here is the first and easiest, gochujang fried rice. Hopefully, this imperfect gochujang fried rice version will be accepted by my teens. 

What is gochujang?

I am sure you all are familiar with fried rice. Gochujang takes fried rice to a whole new level, the one that you don’t want to put your fork down.  Gochujang is a unique fermented chilli paste made from taeyancho Chili peppers. It is not a ground chilli paste like gochugaru, rather has fermented soy paste, glutinous rice etc, that contributes to the umami flavour it develops. Gochujang does not have the fiery flavour of the chillies. Yes, there is the spiciness,  yet a bit of sweet mellowness comes from the fermentation. Gochujang is used in combination with gochugaru for heat in many recipes. In this fried rice, we have only used the gochujang to create the flavour.

What rice is best for gochujang fried rice?

Medium to long-grain rice is what is best for making gochujang fried rice. The key idea is that the rice is nonsticky, not a glutinous variety. Today I have used brown basmati to make this recipe. The brown basmati has a bite when cooked and fluffs ups perfectly making it easy to stirfry.

Prepping the rice for the perfect texture

Ideally, soak the rice after washing it for 10 minutes. Depending on the method you choose to cook the rice you will need 1l to 2 times of the water to get fluffy rice. Either cook and drain the excess liquid or use the absorption method. Once the rice is cooked, use a fork to fluff it so the rice grains separate better. To be fair, the best-fried rice makes use of leftover rice as it has dried out a little bit keeping the grains separate, yet soft.

Let’s get cooking

Once you have the rice ready, the gochujang fried rice comes together quickly.
Chop up some veggies you have like onions, capsicum, peas, cabbage, carrots etc. I have used sliced leeks, chopped carrots and capsicum to make it. This keeps changing based on what I have at hand.
Next comes the sauce. So, into the bowl goes gochujang paste, soy sauce and  2 tablespoons of hot water. Whisk this to get a smooth sauce.
I guess you are in ready-set-go mode. Fire up that wok and grease it well with oil. Fry the veggies and add the fluffed rice.  Pour the sauce and quickly start mixing. Use two turners to achieve this. So, it is dug and tossed, not stirred. In this way, the sauce and the veggies get evenly mixed without the rice turning mushy. Once all is mixed, the fried rice is ready to be served.

Serving suggestions for gochujang fried rice

The best dishes to serve with this gochujang fried rice are roasted tofu, some spicy cucumber salad. Pair with chilled baesook and the meal is complete. 

Stay connected

Gochujang fried rice is not an authentic Korean recipe. It is more so a fusion idea that we tried as a stepping stone into the cuisine. It is a very flavourful recipe that we have decided to bond upon. We will welcome your suggestions to try out vegetarian Korean dishes. Leave them in your comments and rate the recipe when you make this fried rice. 

Literally as simple as putting together peaches and cream this no-bake dessert is one that you will love for its simplicity. Enjoy this popular 90’s restaurant dessert, an under-10-minute dessert that can feed a crowd.

When it comes to any fruit, the simplest way appeals to the lazy me. Mostly it is cut and eaten. Otherwise, do something simple with it like add it to a salad. This is exactly what I plan with the first batch of peaches I have hauled. Once the first two or three peaches satisfy my appetite, I need to determine the future for the rest of them. The dessert that easily comes to my mind is peaches and cream.

Choosing the peaches

That perfectly ripened peach is an absolute must for this dessert as it relies on the lovely flavour of the peaches. Look for the round peaches as the tree-ripened ones tend to go round. Smell them! The aroma of that fruit permeates through the soft skin. Then, gently press them. If the fruit yields gently it is ready and juicy.
For this dessert, you can choose white or yellow peaches. yellow peaches give a classic look, that’s all. Flavour wise they are the same.

How to remove the pit from a peach?

There is a line running along the side of the peach. Cut the peach along this line. Now you have a cut to separate them into two halves. Twist one-half and gently pull it away from the other. That one-half separate. Now, wiggle the seed to loosen it. Pull it away from the other half. Remember not to squeeze the flesh much as the fruit is easily bruised.

Ingredients to make this peach dessert

The basic recipe for peaches and cream needs only 2 ingredients. However, this doesn’t do justice to the popular 90’s restaurant dessert. Hence here is my version
Peaches – Once you have chosen and pitted the peaches, slice them or dice them.
Sugar- unrefined sugar works perfectly fine in this case. It is only to keep the pears juicy while you get on further and prevent excessive browning.
Lemon zest-Thi is a small twist that adds a lot of freshness to the dish. As the cream can be pretty heavy the lemon zest helps to lighten the flavour.
Cream- Pouring cream is ideal in this recipe. We are not looking for soft whipped peaks, so no whipping cream is needed. If you want to cut down a bit the calories, try light cream or low-fat cream.
Vanilla- Scrape out a few bits from a vanilla pod and add to the cream. Without te addition of any sugar this gives the simple dessert a fantastic fragrance. 

Making it healthier

Honestly, this dessert is not for you if you are looking for a healthy dessert. I would rather dunk the fruit in chocolate tofu dip to keep it cleaner and simpler.

Make ahead

This is certainly an easy dessert to put together for a crowd. However, you cannot prepare and assemble this dish much in advance. Here is what you can do the previous day.

Prep the glasses ahead.

Cut the peaches, and mix in the sugar and zest. Keep them covered in the fridge.

Whip the cream with vanilla, slightly so you have a pouring consistency. Keep this covered in the fridge.

Once these are set it is as simple as spooning the fruit and cream into the individual glasses.

What other fruit can I try with the cream?

Given an opportunity, I wouldn’t hesitate to make the cream combo with strawberries, mango, grapes, bananas, melons etc. You can also mix a combination of fruits in this vanilla cream.

Stay connected

Hope you have a collection of recipes like this that hardly takes a few minutes but satisfies a crowd really well. In our attempt, the fruit salad with honey dressing and the peaches with cream are my top picks to share on a barbeque day. Let us know in the comments how we are doing with this blog. As usual, leave us a rating on the start system with 5 stars if you like this recipe. Don’t forget to subscribe or connect with us through Instagram or Facebook.

For now, enjoy the sun and the sunny peach season.

The recent India trip was fantastic. As much as we had fun, there are a couple of things that this India trip ruined for me. One was bread the other was rose milk. That was my simple pleasure which the milk booths used to keep in plenty. During this trip, I searched high a low for some but found none. As soon as we got back and the jet lag faded off,  I had to make some myself. Since it has become a kind of rarity, I guess it is best if it is on our blog too.

What is rose milk?

The gorgeous, pale pink, milk-based drink is a gentle lightly sweetened drink popular in summer. With the juicy crunchy basil seeds added, this summer drink is a popular one for the heat and humidity of the tropics. With flavours of extract of rose and the same as its fragrance, the cold, frothy milk drink is a relief from the heat. The drink Bandung in Malaysia and Thai Nom Yen are all versions of the same. However in this recipe today we have not used the rose syrup that gets utilized in most recipes, rather have gone in to create a natural alternate with fresh rose flower petals. 

Ingredients to make the rose milk

Milk : boiled and chilled milk is what we use traditionally for this recipe. However, over a  period of time, I find Evaporated milk gives a full-bodied thick frothy milk moustache-making consistency. You can use half-and-half or low-fat milk too.
Rose petals: nothing beats that fresh rose petal that gets blended in. Use known sources of pesticides free fresh rose petals or edible grade dried ones. The actual variety that we look for with its fragrance is the panneer rose, the one from which rose water is extracted. Make sure your source is from the edible roses as there are plenty that is just ornamental.
Rose water: since the rose petals may not be fragrant enough, edible-grade rose water is required. If you have plenty of rose petals you can avoid using this.
Red food colour: the pink colour is characteristic of this drink. A small drop or two of natural red food colour will do the job. You can use natural dried beet powder in its place too.
Sweetener:  is totally optional. Use honey or sugar to flavour if needed. Since the milk in Australia is much sweeter, I have not used any here.
Sweet basil seeds: this is the exciting part of this drink. Basil seeds are small black seeds often sold in Indian spice aisles as Sabja. This when added to water swells into small jelly globes. They add a lovely touch to the drink and also promote gut health. These are not chia seeds, however, if you cannot get there you can use some chia here.

How to make this drink?

Soak the basil seeds in about 3 times water. Once you gather the ingredients it is as simple as blending them together all except the basil seeds. Once frothy pour into tall glasses and top with the bloomed basil seeds. Check the recipe card below for detailed instructions and exact measurements. YOu can pin the same from th recipe card on to your board if saving for later.

Can this be a vegan drink?

It is a milk-based drink, however, using soy or almond milk gives a delicious vegan pink milk without a huge change in flavour. In fact, I love to use soy milk as my choice for the vegan version. The rest of the ingredients are the same.

Make ahead and storage

The freshly blended rose milk is certainly frothy. However, it is an easy drink to make and store in the refrigerator. It stays good for upto 3 days with regular milk and about 7 days with Evaporated milk. Keep it in a sealed bottle or a small covered pitcher to have on hot days. You can mix in the basil seeds too. They stay at the bottom, so stir well before pouring out the drink for yourself.

Easy summer thirst quenchers on this blog

Apple celery green juice
Nectarine fizz
Fresh fig milkshake
Strawberry lassi
Cherry watermelon smoothie

Stay connected

If you have spent your childhood in the tropics, I am sure you would have also had a version of this. Pink milk as it is fondly called us now revived for me. Try out this caffeine-free, afternoon pick-up and rate us using the star system below. Share in the comments your childhood experiences with the easy thirst quencher. Subscribe to us for new recipes or visit us often.
Enjoy your glass while I get some more. 

The India trip is exciting in many ways. Not only do I love being with my parents,  the travel but also the foods that I hardly get to see in my daily run in Sydney. However, it was getting to a point where the cooked foods were constant and I missed the simplicity of forking some salad for lunch. Invading into the kitchen garden, the bilimbi tree was almost as if it was waiting for me. This was the first time my daughter saw me climb a tree. She really did not believe I had the monkey in me. Anyway, now that’s proven!  we made a sour spicy salad to accompany the meals (just because amma won’t allow the bilimbi salad as a meal).

What is bilimbi?

A close relative of the carambola tree the bilimbi, Averrhoa bilimbi is a small tree that grows well in the tropics and a native of South East Asia.  Flowering as deep red inflorescence these turn into soft-skinned green fruit. This is bilimbi fruit that has a lot of culinary interest. The whole fruit is edible. The fruit grows in clusters from the stem. The fruit in local Indian names is irumban puli(malayalam) bimbuli (kannada), kamias(Tagalog). (Share with us more regional names if you have any for this fruit please).

What does bilimbi taste like?

The crunchy and firm fruit is actually extremely juicy to bite into. The fruit is highly sour and acidic with a slight metallic after-taste. Unlike carambola, the fruit does not turn sweet upon ripening. If eaten raw, best tasted with a pinch of salt mixed with cayenne. Choose the younger fruit if you like a bit lesser intensity for the sourness, especially for salads. For curries, the ripe fleshy ones are more suited.

Ingredients for the salad

Apart from young bilimbi, you will need other ingredients. A small red onion that is finely sliced and a green chilli to add spiciness. You can either pound the chilli with salt to mix it in the salad or chop it in.  I have added a handful of fresh moringa leaves as the mesclun. If you don’t have access to them, use arugula or spinach in their place. Use fine salt to the season only at the end as it draws out a lot of juice from the bilimbi making the salad soggy.

The recipe card below gives the proportion of the ingredients. From this recipe card, you can directly save onto your pin board if you need to find some of the fruit too.

Pairing the moringa bilimbi salad.

Since the salad is sour and spicy, it will be a fabulous side to protein-rich preparations. Ideally, it will taste awesome with sheek kebabs, rajma cutlets,cheela or cutlets. If you chop the bilimbi fruit smaller, you can mix it with a basic bhel mix to make a tasty snack. We did not wait for all that but had it just as such with a classic South Indian thali.

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Kothavarakkai poriyal is a basic stir fry made with cluster beans. Valued for its medicinal properties this cluster beans stirfry is a gluten-free, vegan addition to your everyday Indian meals.

The visit to Bengaluru this time has seen so many changes. My mother-in-law is finally hooked on blogger world. She is now curious about the new idea. She was talking about bloggers, YouTubers and plenty more who have daily appearances on her devices. So, the suggestion to be videoed while she was making the daily food was welcomed instantly. So as a start, we have kothavarakkai poriyal from her kitchen.

What is kothavarakkai?

The tender pods of Cyamopsis tetragonoloba are used as a vegetable known in regional languages as guar, gawarfali, the green seed pods that grow in clusters are the product of interest. Grown in crop rotation the guar plant notably provides the legume but also improves the soil by nitrogen fixation. The low-calorie pods are a good source of fibre and potassium.

Did you know?

The much-valued commercial flour improver guar gum is extracted from the endosperm of the mature dry seeds of this plant. This is used in breadmaking, the cheese industry and ice cream manufacture.

Ingredients for this kothavarakkai poriyal

This kothavarakka proiyal is made by my mother-in-law. It is one of the simplest stirfries yet very very tasty. Here is the list of ingredients you need to prepare this
Cluster beans or kothavarakkai is the main ingredient in this recipe. Wash and clean the beans. Remove the beans from the thick stalk. Pinch off the tail as it tends to be a bit chewy. Now slice the beans as thin as you like.
Tempering: the classic south Indian tempering is of mustard seeds that crackle to flavour the coconut oil, a touch of dals (split lentils ) for the crunch, followed by curry leaves and red chillies that further flavour the oil.
Seasoning: the recipe is usually just seasoned with salt. However, if you like it spicy use about half teaspoon of cayenne pepper powder can be added.
Garnishes: the final addition of the freshly grated coconut adds a lot of difference to the dish. Honestly, it doesn’t feel the same with the desiccated coconut. However, grated frozen coconut still manages a good bit of flavour.
Additional adds:
Shallots: sliced shallots can be added along with the curry leaves. This gives a wonderful aroma to the poriyal. However, this is not common in Tambaram kitchens so my mother-in-law doesn’t use it.
Cumin: if you don’t have mustard seeds, use cumin. The cumin (jeera) gives a different flavour to the oil.

How to make the poriyal?

As a part of this new journey, we have made a short mature video of how the poriyal is prepared. My mother-in-law is the one who is making this so the measurements in the video are approximate. However, you can follow the recipe card below to get the exact measurements and step-by-step instructions. Hope you will like and share this video too. 

Serving suggestions

Kothavarakkai poriyal paired with steamed rice, quinoa or millets with a classic gravy like sundakkai thengaarachukozhambu or podipotta sambhar is a perfect South Indian meal.
To make an easy wrap use a spinach phulka as the base and fill up with this poriyal. If you have cooked potatoes mash add it up to give a  filling wrap.

Meal prep and storage

The poriyal can be made and saved for about 3 days if refrigerated. If storing for a week, I avoid adding the coconut. Since the coconut added is fresh add it after thawing. The cluster beans stirfry is not the best to be frozen. It turns a bit rubbery if texture.

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A fantastic vegan alternative, walnut mushroom mince is a filling textually satisfying alternative to faux meat. Try out this simple gluten-free, low-oil recipe that is keto-friendly.

Walnut mushroom mince is one of my favourite fillers for tacos and to add to pasta or fill up a sandwich. The idea was developed as just veggies as filling in a taco was never filling, nor gave depth to that dish. When the recipe was meal prep friendly it was one that my friends loved too. Usually, this mushroom mince is what I go for if there is an omni potluck in which I participate. Throw in some store-bought tacos, a simple pico de Gallo and some shredded vegan cheese, and the plan sounds easy and achievable, doesn’t it?

What mushroom is best for this mince?

There are two mushrooms that work well with the mushroom mince. Portebella and the cremini. If you like a meatier version go with portabello. The cremini gives a nicer mouth feel with the walnuts. You can have a mix of mushrooms too. Baby Bella is not too bad, but it makes the mince much softer. Shimenji and enoki are not suitable for this recipe. I have not tried oyster mushrooms for this vegan mince. If it works for you, leave us a comment so we can try it.

Why walnuts?

Walnuts in this vegan mince provide that oily, crumbly texture. Plus it is a good bit of protein with crushed walnuts. The slightly bitter flavour of the walnuts complements the earthiness of the mushrooms. While mincing the walnuts make sure they are not overprocessed. The powdery walnuts leave the texture too soft.

Ingredients for walnut mushroom mince

This recipe is for a basic vegan mince. The flavour profile you want to develop depends on what you want to use it for. The recipe card below gives the measurements and step-by-step instructions to follow. 
Walnuts
Mushroom
Cumin
Oregano
Cayenne

Salt

Flavour variations
The walnut mince I make is predominantly used for taco filling and nachos, hence I have added flavours that taste towards it in my basic vegan mince. However, the mince base takes up flavours based on how you prefer to spice it up. You can add while cooking rosemary, oregano and thyme if you are just planning to be used in pasta or pasta salad. If making an Indian-based curry add to the mince some grated garlic, garam masala powder, some turmeric, cumin and coriander powders and chopped cilantro before cooking and then cook them. So it is up to your tastebuds how you like this walnut mince flavoured.

Serving the mince

Just as discussed above in this post this is a fantastic recipe to share with any of your vegan friends.
Taco platter: Put up a build-your-own taco with pico de Gallo, cheese, lemon and some soft wraps.  In addition, you can add it to salads or top up your nachos platter with it.
Make a sandwich: onto your slice of bread add some creamy Mayo (vegan-friendly ones are so tasty) a whole heap of the walnut mushroom mince, and some cheese and press it down with another slice of bread. Grill it or use a sandwich press and it is a filling sandwich on the go.
Build a burger: if you have leftover mince, mix it with breadcrumbs and some mashed potatoes so they hold shape. Now make them like a patty and this is your quick and easy mushroom burger patty.
Add some to your pasta: I would totally fork this on pasta to make this a wholesome meal. Mix it into the ragu or add it on top of your prepared pasta it tastes really good.
Make a good Indian curry: if you have some mince, thaw a small batch of buna masala and add the mince to it. Now Cook them together with a bit of water to bring them together. Adjust salt if needed. Garnish with julienne ginger, lemon juice and lots more coriander leaves. Keep the naan ready to mop up the curry.

Meal prep and storage for the mince

The mushroom walnut mince stays good on the fridge for a week. So if it is a busy week the mince will hold up your need for something filling and quick. Keep in an airtight box and use as needed. The mince can be frozen and thawed as needed, however, once you do that the texture changes slightly as the mushrooms are now a bit fibrous.

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The walnut mushroom mince takes a bit of effort to make, yet is one of the handiest meal preps I have ever done. When Shh cooking secretly group placed the theme for vegan dishes this time, this mince is the one I wanted to share. Working with Anu Kollon as my partner, who was so easy to convince to do this, the recipe is now yours too. Let us know in the comments and by star rating how we are doing with our recipe. If you have not subscribed to our content yet, don’t miss out. Follow the arrow below to keep new ideas coming your way.
Stay safe, meal prep and have a lovely week. 

The sun-dried mango is a unique traditional preserve that is utilized as a pickle or as a component of curries and rasam. It is a summer tradition to make these maanga vattal. Try out this as my mother teaches me to make them.

One of the first things I ask for as soon as I drop my bags at Mum is for maanga vattal. This time was no different. With mango trees surrounding the house, these sundried mango pieces are a spicy quick treat that amma keeps with her hundred-odd varieties of pickles. When she said she had none in stock at this time I was a bit disappointed. I am sure she spotted it too. The next day there was a small basket of raw mangoes ready. So here we are capturing how the dried mango vattal is made. Win-win, I get the vattal and the learning of making it. Sharing the recipe here for you too to save and use when green mango is in season for you. 

Ingredients for the maanga vattal

Raw mangoes- Sour green mangoes are specifically chosen to make sundried mangoes. the variety we have here is called “pulian” which is a local favourite for its extreme sourness. these are picked fresh from the tree using net baskets to prevent them from falling down and damaging. 
Salt – Amma will not agree if it is not crystalline salt. She disapproves of the refined table salt as it has no flavour!! I agree, the minerals make the flavour better. 
Chillies the chilli used in this recipe is for the pickle flavour. You can make salted pieces too. The heat is usually from dried and powdered Serrano peppers. If not use cayenne powder.

The step-by-step process for making dried mango

Prepping the mangoes

Once the mangoes are chosen break off the stem and wash off the stain that drains. Take care to protect your face as the stain causes burns. Slice off the flesh from either side of the mango seed. You can cut this into halves or quarters. The seed can be preserved as such or the side flesh can be cut away and dried. 
Seasoning the mango pieces since it is a preserved form of mango, salt is the main preservative. Along with this chilli powder is added to provide spiciness and feel like a pickle. Once the salt and chilli are rubbed on the pieces. Leave this in the mixing bowl for a couple of hours so that the water from the mango is extracted with the salt.

Drying stages

3 to 5 days in the hot tropical sun is what makes the maanga vattal so perfect. The brined and seasoned mango pieces are arranged on a plate or clean cloth under the sun in a single layer. Try doing this early morning to avoid the sun glare. This will start drying and within a day the edges will curl up. Flip it over and dry it the next day. The pieces will shrink and roll as drying continues. After couple more days in the sun test if the centre is dry. When warm from the sun, the pieces will snap this is the best test for the drying process completed.

Storing the mango pieces

Once dried the maanga vattal shrinks to very small pieces. These can easily be stored in an airtight bottle in your pantry for up to a year. If the weather is a bit humid,  make sure you redry it in the hot sun say once in three months.
To use remove the necessary pieces with a dry spoon and seal the bottle back again 

How to use maanga vattal?

The dried raw mango pieces are a fantastic side to give a spicy sour bite to simple meals, kanjis or koozhu. If you soak the pieces in a tbsp or two of warm water they soften to form a pickle.
Amma makes a fabulous vattalkozhambu curry with maanga vattal that we had blogged about a long while ago – Click here for the link.
I use the manga vattal she gives to make a quick rasam by boiling the same with excess water, crushed garlic, rasam powder,  a shallot, curry leaves etc and seasoning to adjust. This is a thin rasam that is more like a soup broth than one to have with rice.

Stay connected 

Try out making these maanga vattals in summer this year. there are a few other vattals and vadams w keep stock. the Sago papad, avalakki sandige, kumbalanga kondattam, thamarakizhangu vattal are some we have in stock. However, I am learning new ones this year from my mother. Will share them with you as I get them right. Try out this manga vattal if you get fresh raw mangoes and then try out the vattal kozhambu with it. Share us a review when you make these and rate the recipe with 5 stars. Subscribe so we can bring you the latest content or connect with us via Facebook, Twitter and Instagram.

Stay on to explore more posts as I go back to help my mother.

 

Dry til chutney or ellu podi is a common accompaniment on the side of a home-style thali. This dry condiment is a melange of lentils and sesame seeds with spices. Make some of this vegan, gluten-free ellu podi to complement your meals.

Molagapodi or the dry chutney that is used with dosa or idly comes in many flavours like garlic chutney podi and dhaniya podi. This adds a lot of variety to the same breakfasts that we make day after day or the simple home-style lunch. Also, it is one with a fantastic shelf life, thereby a boon to providing some relief to busy mornings. Here is another one that is handy, ellu podi.

Black and white sesame seeds

Sesame seeds are one of the tiniest ingredients that are common in the Indian kitchen. In fact, it is one of the hardest to harvest due to its size too. In the Asian markets, both black and white seeds are available. Both varieties of oil-rich seeds are rich in iron and calcium. Black sesame seeds are explored for their ability to reduce oxidative stress.

Hulled and unhulled sesame seeds

The polishing process at times removes the edible outer coating of the sesame seeds. This is the Hulled sesame seeds. If the outer coat is intact, it is unhulled. Nutritionally they are not very different. In addition, both hulled and unhulled seeds are equally edible roasted or raw. The hulled ones are brighter white and the unhulled white sesame seeds are slightly browned.

Ingredients for this til chutney

Sesame seeds- for this recipe I have used unhulled white sesame seeds. You can use black ones too and the podi looks much darker in colour. Upon roasting the sesame seeds have pop slightly and release the oils. upon grinding if the til chutney looks too oily roast some more of the lentils and adjust to form a dry powder.

Black gram dal- Urad dal or ulundu parippu is the base of most molagapodis. The skinned version is roasted and powdered. If using black sesame seeds, you can use the skinned black ones too. Roast well till they turn golden or aromatic.

Chickpea Dal-Bengal gram or kadala parippu is roasted separately and powdered with the urad dal. These two form the lentil base for most molagapodis. Roasted till slightly deeper brown the dal is crunchy and easy to powder.

Curry leaves- you can’t miss out on the karivepelai to give the classic ellu podi aroma. Add a handful if you have one. Dried ones will work well too, slightly roast before powdering.

Red chillies: depending on the spice levels you prefer can use a couple of different varieties here. The bydige or Kashmir red chilli adds a deep red colour without adding all that heat. Whereas the Guntur varieties give lighter red colour with a lot more pungent heat packed in. The ellu podi in the picture has bydige as I am not a huge fan of the heat.

Salt: Seasoning with salt is an absolute must to flavour and keep a good shelf life for the powder.

Hot tip:

On the first day, the salt doesn’t flavour well as the fresh ground chillies take over the flavour. However, taste test the next day to adjust the salt levels as by now the lentils will start absorbing the flavours and the pungent heat is slightly toned down.

Steps to make the dry til chutney

Roasting: dry and slow roasting of each ingredient ensures that the lentils are cooked and also that they can be powdered well. The sesame seeds crackle when roasted releasing the oil needed to bring the powder together. Each ingredient has a different time to roast, so have to be done separately.
Grinding: A spice mill or a coffee grinder can powder the spice mix. Powder the lentils and seasoning separately and then mix them well together. At times the sesame seeds will become mushy upon grinding as they release a lot of oil. Add a tablespoon or two of the lentil mix and grind further to reduce the stickiness.

Storing the ellu molagapodi

The til chutney will become rancid if exposed to air much faster. If you are making a batch store it in an airtight bottle on the countertop for about 15 days.  Use a dry spoon to serve it. If keeping for a bigger batch keep it in the fridge to slow down the loss of flavour.

Serving ideas for the til chutney

With lunch thali- The dry til chutney can replace the thogayal in the classic south Indian thali meal. It provides a lovely pickle kind of side to add flavour to the dishes.
With idly and dosa- Just like using molagapodi, Ellu podi can be used to dip the idlis and dosas to have. You can add a touch of oil to make a paste that can be smeared on the idlies.
Make a thogayal- Add two or three tbsp of warm water to about the same quantity of til chutney powder and let it sit for 5 to 10 minutes. This will form a thick soft chutney. Further you can dilute it with water if needed.
In variety rice- Just like we make pickle masala rice, sprinkle the chutney podi on the stirfrying leftover rice and make a delightful ellu rice. You can add a tempering of mustard seeds and garnish with coriander leaves to make it more flavourful.
In parathas- Add a tablespoon of til chutney to the atta before kneading it and mix well. This gives a unique flavour to the paratha when cooked, yet cannot be seen much.
Add to sandwiches and wraps– Use the til chutney in your rolls, wraps and sandwiches as this dry spice mix will add flavour without going soggy. Add cooked and drained beans, herbs, or a basic salad to the wrap to make it filling. Smear a bit of the paste-like ellu podi on the slices of bread and make a basic tomato-cucumber sandwich, it tastes amazing.

Collaborations

The dry til chutney recipe is added to the A_Z collection of recipes for the Alphabet T. Sesame seeds are Til in Hindi and this long-stay chutney is what I chose to showcase.

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When you make this ellu podi, tag us or share with us how you like it. Leave us a comment with a 5-star rating to tell us how it is, we would love to hear from you. Stay subscribed as this year we will try our best to bring you a lot more recipes. Stay connected and see you again soon.

Ellu bella sweet trail mix made during the Makar Sankranthi festival. Shared with friends and family, this easy gluten-free dry mix provides a good form of jar snack.

Walking through the now back to bustling markets of Bengaluru there is sugarcane, ellu bella packs, achu sharkare etc lining the shelves. It is nearing Makar Sankarnthi. The ellu bella packs attracted my attention. This trail mix is one I am particularly fond of and loved munching on. Here is the recipe to make this simple ellu bella and a bit about it.

What is makar sankrathi?

The transition into the Zodiac of capricon is Makar Sankranthi. It marks the beginning of summer and teh end of winter. During this time the winter harvest is plenty and is a celbartion for the farming communities, thanking the natural forces for the abundance. Across indian states, these three days are celebrated as Pongal ( Read more here), Sankranthi, Magi, Makara villaku or Sokran. Each regions celebarates the local produce which is showcased in the festival foods. In Karnataka, this celebartion time is all about bonding, sharing and happiness. Kite flying, decorated animals and carts are a common site during thsi time. The family is in their best attire (new ones ofcourse) and visiting friends and fanily with ellu bella and a sankranthi thali.

Why is ellu bella shared?

“Ellu bella thindu olle maathadi”.
The Kannada saying above translates to eat ellu bella and speak no evil. It is one of the recipes (not much if it) meant purely for sharing. The actual highlight of the day is the sharing of the ellu bella with neighbours and friends. This is an excitement for the kids who are entrusted with the job. The idea of sharing this winter trail mix is to enhance the bonding between the families.

Ingredients for ellu bella

Ellu bella is not a huge deal of a recipe, but rather a simple mix of ingredients that make it a perfect winter munch. Here is what goes into making ellu bella.

Roasted groundnut: as a locally grown crop, grounds form a huge part of Karnataka cuisine. Roasted to perfection, peeled and split the groundnut anyway form the favourite munch. Added the trail mix it offers a delicious nutty feel.
Sesame seeds: the toasted white sesame seeds are used to make this recipe. The nutty flavour with a faint after-taste along with the jaggery tastes fantastic.
Roasted chickpea dal: huri kadle or roasted gram is added to the mix. This gives a powdery mouthful when bitten into.
Jaggery: traditionally jaggery or bella is the sweetness factor in this dry mix. If not sugar or rock sugar pieces will work in their place.
Dry coconut: Kobri is mature coconut that has its kernel completely dried. This is either grated or cut into small cubes. It has a slightly sweet flavour with abundant coconut oil and fibre.

Utensils for the Ellu bella

The roasting of the ingredients is done on a cast iron wok called banali. This thick-bottomed wok is perfect for roasting nuts and seeds without getting them burnt. Usually, this is a hand-me-down. I got mine from my mother.
The Kobra or dry coconut is cut into squares using a nutcracker or an arumamanai. The arumamanai is a small wooden stool or plank fitted with a bent sharp blade. Sitting on the plank placed on the floor, the kobri (even vegetables) are diced into pieces. This is actually an art in itself. Sitting on that plank needs practice.

How long to keep ellu bella?

Ellu bella is a dry mix. If kept in airtight containers it stays good for up to 3 months on the shelf. However, a handful of the mix is actually a wonderful snack, so it never lasts so long in my house.

Setting up the sankranthi thali.

The Sankranthi thali is one of the simplest to set up. It is all about the seasonal local produce. This is an easy idea to set it up. Here are some things you want to gather
Ellu bella
Sugarcane
Mango leaves or betel leaves
Achhu sharkare (candy sugar figurines)
Banana
Ber or indian jujubes
Flowers
Additional adds
Steamed groundnut
Steamed sweet potatoes
A steel or metal platter is preferred to set this mix. Wash clean and dry the leaves. On the platter plate the leaves and arrange the other elements around them. You can keep the ellu bella in a bowl or add it directly onto the plate. Add the sugar candy last and decorate with flowers. This is your sankranthi thali.

Food served for Sankrathi

Since it is a seasonal abundance, newly harvested rice, yams, sweet potatoes,hyacinth beans, groundnuts, sugarcane etc are the main produce you see during this time. Commonly, Sweet pongal, steamed groundnuts, payasa, lemon rice, avrekalu uppitu,steamed sweet potato, ellu unde are made during this time.

If you are looking for a naivedyam thali, try this -click here for the link.

Stay connected

Learning about traditional cuisine takes time and guidance. Simple recipes like these are more fun to put together and bring about the festival spirit. So dress up and celebrate. Tell us about your way of celebrating with ellu bella or how you celebrate makar Sankranthi in the comments. If you are making ellu bella at home, share with us the little twists and turns. Don’t miss to subscribe and keep connected.
Happy Sankranthi!