I’m so excited to share my first recipe preview from my forthcoming book Plant-Based India: Nourishing Recipes Rooted in Tradition which will be released in June 2022!
Characteristically tangy, sweet, and a bit spicy, this dal, made with tuver/toor dal (split pigeon peas) is one I grew up on, and it will always remain a staple in our home. Cinnamon and cloves provide a pleasing warmth, and peanuts add a welcome contrast to the smooth dal. Serve with rice or on its own.
Read MoreThis chili is packed with five (5!) varieties of peppers for depth of flavor without making the dish overwhelmingly spicy. The addition of cacao rounds out the flavors and adds an incredible richness. The chili requires a decent bit of simmering (an hour), but there’s otherwise not much active cooking time at all! It’s is best enjoyed during crisp weather in your coziest attire.
Read MoreA sequel to my cardamom coffee cake, this pumpkin chai cake is perfect for fall/autumn and even Diwali! It combines warm spices and classic fall flavors with a soft and tender crumb.
Read MoreThis chai is a variation on classic Indian spiced milk tea made with black loose leaf tea. I use whole spices to maximize flavor, and I use a higher ratio of nondairy milk to water to give a creamier end result.
Read MoreI developed this recipe to be a combination of two of my favorite stir fry dishes: spicy basil tofu and ginger sesame tofu. This recipe utilizes coated and baked tofu- a simple and cleaner alternative to battered and deep-fried tofu. I hope you’ll try this delicious dish!
Read MoreChimichangas are typically deep-fried but I’ve modified the traditional version here to not only be baked but also fully plant-based. They’re filled with fajita veggies and black beans and topped off with a vegan nacho cheeze sauce and avocado crema. They are absolutely delicious and pretty straightforward to make as well!
Read MoreThese burgers are packed with flavor and plant-based goodness. They proudly showcase easily accessible and wholesome ingredients— beans, rice, and veggies— in all their glory. They’re paired with a creamy sauce that goes perfectly with the spiciness of the burger. You can serve them however you like, really, with classic burger buns, on a salad, or even in lettuce wraps.
Read MoreThese potstickers have an Indian flair! They have a mouthwatering samosa filling and are served alongside green chutney.
Read MoreThis vibrant chutney is the perfect accompaniment to Indian snack foods such as samosas, chaat, dhokla, and more. This is a recipe I’ve adapted over the past few years and it is always a hit. I use a combination of aamchur (dried/ground green mango) and black salt (aka kala namak in Hindi or sanchal in Gujarati) here to give a classic “chat patta” (“finger-licking good”) taste.
Read MoreThe sweetness of this cake pairs well with the bitterness of the coffee, and the floral touch of cardamom combined with rich brown sugar takes it over the edge! I’ve avoided using any fancy ingredients here, and I’m sure many of you are likely to have most of the ingredients already.
Read MoreThis oatmeal is inspired by the flavors of kheer, an Indian rice pudding with numerous variations. The stars are cardamom and saffron which offer a wonderful fragrance and vibrance to this dish. While Indian desserts in particular can tend to be tedious, this recipe simplifies the process without sacrificing the key flavors. This oatmeal is great for dessert or even breakfast!
Read MoreThis recipe was born on a day off when I could not decide between enjoying my two favorite black tea drinks: masala chai and London fog. I combined some of my favorite elements of each - warm spices, frothed milk, and vanilla - to create this light afternoon pick-me-up. Here, I prepare earl grey tea in the traditional chai method on the stovetop and finish it off with frothed milk which is characteristic of a London fog. I hope you’ll enjoy this East-meets-West black tea drink as much as I do!
Read MoreThis tofu dish is inspired by the Indonesian flavors of satay with peanut sauce. It is not intended to be a completely authentic recreation of the classic dish but rather my interpretation of it. My version draws from regions throughout Asia, borrowing lime leaves typical of Thai cuisine, five spice powder of Chinese cuisine, and turmeric adored by Indian cuisine.
Read MoreMy first recipe for my new site features nutritional powerhouse ingredients including turmeric, ginger, spinach, and legumes (moong daal). The inspiration for this recipe draws from my Indian heritage and it is similar to a dish I grew up eating. It uses traditional Indian ingredients, and I have provided detailed ingredient notes at the end of the recipe. Don’t fret if you’re not interested in Indian recipes. There will be plenty of other recipes to come!
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