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Moringa Shrimp- Chemmeen Aviyal Recipe

✇Cooking with Thas
By: Thas
2 October 2025 at 17:36
Moringa-Drumsticks & Shrimp- Chemmeen together tastes delicious. One of the combinations I love the most is moringa & shrimp. I make curries and stir fries with them. This time I made this Kerala style aviyal. Aviyal is a traditional Kerala vegetarian dish made with mixed vegetables & ground coconut. It’s one of the dishes served …

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

✇Vegan Richa
By: Richa
6 August 2025 at 07:40

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!)

Indian-spiced savory lentil granola in a bowl

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!

nacho cheese lentil granola in the jar

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.

peanut gochujang savory lentil granola on the baking pan after baking

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.

Indian-spiced savory lentil granola in a jar

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
spoon taking a bite of peanut gochujang savory lentil granola

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

The post High Protein Lentil Trail Mix, 3 Ways Peanut gochujang, Indian Chivda, Nacho cheese flavors appeared first on Vegan Richa.

Easy Coconut Curry – Thengachar, Ozhichu Curry Grandmas Recipe

✇Cooking with Thas
By: Thas
23 May 2025 at 16:15
In Kerala, for lunch, if there is no fish curry, rice will be always accompanied by a simple curry. It’ll be either coconut curry or coconut-yogurt curry (pulissery gravy). This is one of the easiest curries to make. My grandma serves this curry with rice & dried tuna chammanthi, it’s such a simple lunch yet …

Okra- Lady’s Finger Thoran – Stir Fry With Coconut, Kerala Recipe

✇Cooking with Thas
By: Thas
3 February 2023 at 13:21

Okra or lady’s finger stir fried with coconut… Kerala style vegetarian side dish, enjoyed with rice. This is one of the dishes I make often with okra or lady’s finger. A very simple & easy to make dish. Okra- Lady's Finger Thoran - Stir Fry With Coconut, Kerala Recipe   Print Prep time 5 mins […]

The post Okra- Lady’s Finger Thoran – Stir Fry With Coconut, Kerala Recipe appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.

Fruit and Nut Protein Bars

✇My Foodarama
By: Reshma Seetharam
1 February 2023 at 20:23
These breakfast/snack bars are made with whole oats, wheat bran, almonds, raisins an coconut glued with peanut butter! Yields: 15 large squaresIngredients:2 cups oats2 cups wheat bran2 cups whole almonds, pulsed to crumbs2 cups raisins2 cups crunchy peanut butter1 cup honey2 cups coconut flakes2 tsp gheeDirections:Warm the dry oats and bran in a microwave, on high heat for 3 minutes. Set

Coconut Egg Curry - South Indian Style [Anda Curry]

✇Pinch Of Swad
By: noreply@blogger.com (Vandana Pai Badal- (VPB))
30 June 2020 at 17:35
Who doesn't enjoy a delicious lightly spiced flavorful coconut based egg curry? Egg is one quintessential breakfast food loaded with proteins- liked and consumed by all - good thing being a lot of vegetarians also consume it and are known as Eggetarians 😆  Eggs are the most nutritious food on the planet! There is no doubt about it! On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome.


Egg Curry from coastal southern regions of India is made using garam masala and coconut as its main ingredients. I have tried hard to get that exact taste like my mom's, but its tough 😊  I am close to it and have made my peace with it. ✊
I feel restless when I dont have eggs in my refrigerator. I have to stock it up as soon as I see around dozen left. Boiled eggs, scrambled eggs, puffs, egg burji, omelettes, french toast, cakes etc- thats how Eggs are consumed in a healthy and regular basis in my household. It comes to my rescue when I am short on meat at home or for that matter even veggies. There used to be this famous jingle in India- Sunday ho Ya Monday Roz Kaho Ande 🥚 ... a good one indeed :)



 Back home Eggs are treated like a second class citizen 😂. No kidding, when I am chatting with my Mom and if I ask her- "what did you cook for dinner?" There is a sigh in her tone when she says.. just made some egg curry- followed by WHY that decision was made ---like didn't have time to get chicken OR no good variety of fresh fish was available in the market OR due to bad weather she was not able to go get fresh veggies etc etc. So you see what I am saying- justification on why egg curry was made ... 😛
Where as for me here - Egg curry day is like a celebration :) My son is thrilled as he is an ardent and loyal fan of eggs. My husband is neutral - he doesn't enjoy coconut curries so much ...yeh go figure 🙄 ! and Me- full focus on getting the curry taste right just like my Mom's... so its a fun affair.


As a kid, my sister and Mom loved full boiled eggs in the curry whereas me and my Dad loved fresh broken eggs in the curry. Till this date that has not changed. Separate 2 broken eggs always go in my funky-licious Egg Curry/Anda Curry! 

I do not know anyone around me that dislikes eggs. I have a cousin who couldn't eat it due to allergies and I used to feel so bad for her. While growing up my younger cousins gang loved my version of  Plain Omelette. My mom and aunts used to make us omelette loaded with onion/tomatoes/veggies which most of them did not like it then 😁  The same ones that we relish like crazy on Cruises now- 😎

Anyways, Lets get started with the recipe:

Please feel free to modify ingredient quantity as per your taste for spiciness and thickness of curry!

Ingredients:
4 boiled eggs + 2 fresh eggs
3 tbsp oil
1 big onion finely chopped
1 tomato chopped
1 tsp each ginger and garlic paste
salt as per taste

Masala Paste:
  1. 5 cloves
  2. 1 cardamom
  3. 3-4 black pepper
  4. 1/2 inch cinnamon
  5. 1/4th tsp cumin seeds (jeera)
  6. 1/4th tsp sesame seeds 
  7. 1/4th tsp poppy seeds
  8. 3 tsp coriander seeds
  9. 7-8 red dry chillies [adjust as per your taste]
  10. 1/2 cup grated coconut + 3 tsp dry grated coconut
  11. handful of cilantro leaves
  12. 1/4th tsp turmeric

Preparation:
  • Roast ingredients from 1-9 in a tsp of oil for few minutes till its fragrant and put it in a blender.
  • In the same pan roast coconut  till it is slight brown in color on low heat and then add it to the blender. Add turmeric , cilantro and make a paste by adding water sparingly. Keep aside.
  • In a wide mouth utensil heat oil, add finely chopped onions and saute till light brown. Add ginger garlic paste and saute further till the raw smell goes away. Add tomatoes and cook till everything comes together. 
  • Now pour the ground masala paste and mix everything nicely. Bring it to a boil. Let it simmer for few minutes. Adjust water and add salt.
  • Add the boiled eggs in the curry. You can lightly score the eggs from top to bottom with a knife or you can even lightly roast it in oil with garam masala powder [or chili pwd and turmeric pwd] before adding to the curry, or cut in halves and slide it in the curry- choice is yours! 
  • Once the curry starts to simmer again - slowly break the remaining 2 fresh eggs and slide it in the curry. Leave it alone for 5-8 mins on low-med flame till the eggs are done. You can give it a light handed stir in between.
  • Enjoy it with rotis or just plain rice or jeera rice. It super yum!


njoY! happY cookinG!!

Your feedback is important to me. If you have tried any recipes from Pinch of Swad, feel free to share with us.


Health Benefits:





Incredibly nutritious food! In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need. Whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient you need. Omega-3 enriched and/or pastured eggs are even healthier. Eggs are high in cholesterol, but eating eggs does not adversely affect cholesterol in the blood for the majority of people. Eating eggs consistently leads to elevated levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. Eggs are among the best dietary sources of choline, a nutrient that is incredibly important but most people aren’t getting enough of.




Set Dosa with Saagu

✇Pinch Of Swad
By: noreply@blogger.com (Vandana Pai Badal- (VPB))
17 May 2020 at 10:04

Dosa is a versatile dish. Set Dosa with Saagu dish is like a couple made in heaven. They complement each other just perfectly. Set dosa is very spongy and soft in texture and is also known as Aval Dosa or Poha Dosa. The batter you get and the method to cook/roast is just like how we make the pancakes. While Saagu is a mixture of vegetables cooked in a thick textured curry where a blend of some interesting spices come together. It is one yummy curry!


Set dosa is similar to mushti pola (another Konkani style dosas) which is very soft and fluffy and has grated coconut ingredient in it. At home, my mom made it once in a while, as everyone loved Plain Dosas. My husband loves this combo so much that I am forced to make it and I prefer to have it for dinner instead of breakfast. It fits perfectly in the dinner menu. Filling and Yumilicious!!


So let us take a look at the Set Dosa Recipe and Saagu Recipe as well.

Set Dosa
Ingredients:
  • 2 cups rice ( I use basmati because that is my staple rice)
  • 1 cup parboiled rice of any kind
  • 3/4 cup urad dal
  • 3/4 cup thin poha (flattened rice)
  • 1 tsp methi seeds
  • salt as per taste
  • 1/2 - 1tsp sugar (optional)
  • oil for frying




Preparation:

 

  • Soak all the ingredients (preferably separately) except salt and sugar (duhh :)) for 6-8 hours or overnight. Drain the water and transfer to the blender.
  • Blend urad dal first by adding just enough water till it is immersed. Make a smooth paste and transfer it into a big bowl.
  • Then in 2 parts add rice and soaked poha, grind and transfer to the urad dal paste. Mix everything nicely.
  • Make the batter of pouring consistency not too thick nor running. Keep it in a warm place to ferment for good 8-12 hours.
  • Just before you are ready to make set dosas, add salt and sugar to the batter. Mix properly.Pre-heat a tawa till it's really hot, pour 2 ladles of batter (do not spread the batter like we do for plain dosas) and leave it to cook gradually over medium heat. 
  • Drizzle some oil along the edges and let it cook for 2 more minutes or till nicely roasted. You will notice bubbles formation on it(see pictures) just like pancakes.
  • Flip the set dosa over (this is optional) and let it cook further for less than a minute or so till it is slightly roasted. 
  • Serve hot with Coriander Chutney and Saagu or Sambar etc.
Saagu:
Ingredients:
  • 2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes, capsicum)
  • 1 onion chopped roughly (or cubed)
  • few curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder (haldi)
  • salt to taste
  • 1/2 tbsp oil
  • chopped coriander leaves for garnish
For the wet masala:
  • 2 tbsp grated coconut
  • 2 inch piece of ginger
  • 1-2 tbsp coriander leaves
  • 3-4 green chillis
For the dry masala:
  • 1 tbsp poppy seeds
  • 1 tbsp coriander seeds
  • 1″ cinnamon stick
  • 2 cloves
  • 1 1/2 tbsps roasted channa dal

 Preparation:
  • In a blender make a smooth paste by adding the ingredients under wet masala. Keep aside.
  • Then in a coffee grinder(maybe), make the powder using ingredients under dry masala. 
  • Heat oil in a pressure cooker, add the mustard seeds and let them splutter. Add the onions and curry leaves and saute till transparent, just for a couple of minutes.
  • Add the mixed vegetables and combine well. Add salt and turmeric pwd and cook on medium heat for 2-3 minutes. Pour the wet ground masala paste, powdered dry spices masala and mix everything quickly. Add 1-1 1/2 cups of water, stir everything and pressure cook for 1 whistle, then simmer the gas and cook for 6-7 minutes. *
  • Switch off the gas, and wait for the steam to be released.  Open the lid and your hot saagu is ready to be devoured. 
  • Garnish it with cilantro leaves and serve with set dosa, poori, roti etc.

Notes:* You can cook it in a regular pan too. First, cook the vegetables till 3/4th done, then add all the masalas, water and cook till done.

 Health Benefits:
Dosa is a great source of complete protein for vegetarians as it is made of rice batter and urad dal (black gram lentil) Dosa contains healthy carbs which provide our body with the energy needed to carry out different functions. It is a good option for people on a weight loss diet as well. Cutting out carbs from your diet can make you lethargic, low on energy and also lead to depression in some cases. Protein is another essential nutrient required by our body. It keeps us full for longer as it slowly releases energy and also helps make our hair, bones, and muscles stronger. Lentils used in the Dosa helps us with that. It is a low-calorie dish. Saagu is a dish with healthy vegetables providing all adequate nutreints, minerals, and vitamins.

Saagu recipe adapted from Sailus Kitchen.

Konkani Fish Curry (Kandya Ambat)

✇Pinch Of Swad
By: noreply@blogger.com (Vandana Pai Badal- (VPB))
14 March 2018 at 21:28



Fish curry preparations from the Coastal areas are hands down the best curries in the whole wide world. Reason, fresh fish, fresh coconuts and fresh stock of dry red chillies...:) My ancestors are from coastal region and have known to survive on rice and seafood for their whole lives.:) My grandmother made the best fish dishes ever, she added just those 2-3 fresh ingredients like coconut, dry red chillies and tamarind to freshly caught and cleaned fish by using her signature eyeballing method(:)) to make a fingerlicking gooooood curry!! Since she was an expert, everybody simply loved it!

The highlight of our visit to my grandparents house was mostly "FOOD" and all that simple life around the house. She loved pets so much that all the dogs and cats of the neighborhood used to be at her house :) She loved feeding and talking to them. Wonder none of her kids got those genes passed down hhehehe :(



Few years back my youngest cousin (was 8 yrs then) had visited my grandmother and even he gave her the certificate of excellence :) saying that it was the best fish curry he had in his life (it was actually so cute that it is now a must to be mentioned story whenever we talk about my grandma)....so we all remember her with these loving memories that she has left behind.


Coming to the fish preparation, we have various kinds of fish curries that are very prominent amongst Konkani clan. Northern Karnataka is known for Teppal ambat (schezwan peppers/coconut curry) and Kandya ambat (onion/coconut curry) and in the south of Karnataka they make Phanna ambat (onion tempered curry), Alle piyav ambat/ghashi (onion/ginger curry).. so these are the few variations one will see. Goan preparation is again little different where they use garam masala (whole spices) in the curry. As we move to the north east side of India, one can see the fish preparation in mustard oil and mustard paste etc. So it's unlimited variety :)


Once you get a hang of making these coconut curries, there is no going back- I am telling ya :)

Let us take a look at this Konkani Fish Curry of Kandya Ambat recipe:

Ingredients:
  • 1 cup fresh grated coconut (or frozen coconut)
  • 1 onion finely chopped
  • 2 big size pomfret/pompano (makes 8-9 pieces/fillet)
  • 1/2 tea spn tamarind extract or kokum or small marble size ball of tamarind
  • 1 green chili slit optional
  • 7-8 red chilies (byadgi/kumti chillies preferably)
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 2 tbsp oil
  • salt to taste

 Preparation:
  • Clean the fish, apply 1/2 tsp turmeric, salt and keep aside.
  • Lightly roast dry red chillies in 1/2 tsp oil, transfer to a blender. Then in the same pan roast coriander seeds and transfer to the blender. Then add grated coconut and roast it very lightly (do not brown it) before you put it into the blender. Add tamarind, turmeric and make a fine paste by adding little water. 
  • Adjust the taste if need be, sometimes the chillies may not be very spicy, so depending on how spicy you want adjust accordingly. Color of the curry also depends on the quality of the chillies you are using.
  • Take a wide mouth pan, heat oil and add chopped onions. Saute till it turns just light brown. 
  • Now add the ground paste and stir everything nicely. Add slit green chili, salt. Bring the curry to a boil and then simmer for 5 minutes. 
  • Add water sparingly to get a nice flowy consistency of the curry. Do not make it too thin. Now add fish fillet gently into the curry and let it simmer further for another 5-6 minutes. 
  • Don't keep stirring the fish, as it will break, gently move around so that the curry also breathes :) Switch off the gas once the fish is cooked and you see nice red color on the curry. 
  • Serve hot with Rice, parboiled Rice, Roti etc. Curry tastes even better after few hours or the next day!
njoY!! happY cookinG!!

 Note: This method of curry preparation is used mostly for lean and bland fish , also shrimp can be used. Vegetarians can make it by adding potatoes in it. Tastes delish.


You may also like

Coastal Fish Curry (Alle Piyav Teppal Ambat)

Health Benefits:

Pomfret is a delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system. It is a very good source of protein. It's no coincidence that fish-eating Inuit populations in the Arctic have low levels of heart disease; seafood is low in saturated fat and high in omega-3, (which can both) protect the heart from disease and lower the amount of cholesterol in the blood. One study has even suggested that an extra portion of fish every week can cut risk of heart disease in half. Eating oil-rich fish regularly can help to keep the eyes bright and healthy.

Coconut Mustard King Fish Curry

✇Mama's Secret Recipes
By: Fouzia
11 March 2020 at 10:59

This king fish curry flavoured with mustard and coconut is just divine. The yellow mustard pairs so well with coconut and gives a unique flavour to this Bengali style fish curry. I wanted to keep it lightly spiced but flavourful so used only those spices and ingredients which can complement each other. I used white...

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The post Coconut Mustard King Fish Curry appeared first on Mamas Secret Recipes.

Coconut Barfi with Chocolate & Cardamom

✇From The Corner Table
By: Rapti B
1 September 2022 at 22:30
Cardamom powder and dark chocolate add a twist to the traditional favourite coconut barfi; it looks good and tastes both familiar and luxurious. Did you know September 2 is marked as World Coconut Day to celebrate the sheer awesomeness that the fruit is? I didn’t know, so I simply had to share this interesting bit of trivia with you, along…
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