Category: BreakFast
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Roasted Carrot & Cauliflower Soup Takes Over the Kitchen Fennel, pepper, garlic, walnuts and a touch of cinnamon bake together on one tray, then get blended smooth and served hot. The Ingredients SERVES 2 • 200 g carrots, chopped • 200 g cauliflower florets • 1 tomato, quartered • 8 garlic cloves • 6 walnuts • 1 tsp fennel seeds • 1…
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A dry, crunchy sundal of roasted nuts and lentils, tossed with fresh mango and carrot and finished with lime. INGREDIENTS • 1 cup almonds • 1 cup peanuts • 1/2 cup channa dal • 1/2 cup urad dal • 1/2 cup potu kadalai • 1 cup raw mango, grated • 1 cup carrot, grated • 2 tbsp oil, for tadka* • 1 tsp mustard…
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1 cup ragi 4 ripened bananas A pinch of salt 3 tablespoons milk for the waffle batter Method Blend the ripened bananas and ragi into a smooth paste. Add the salt. Add milk a tablespoon at a time until the batter reaches your preferred waffle consistency. Pour the batter into a preheated waffle iron and…
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INGREDIENTS • Sweet corn kernels • Rice flour • All-purpose flour (maida) • Red chilli powder • Lemon juice • Salt • Oil, for frying METHOD 1. Marinate the corn kernels with a good squeeze of lemon juice. Let it sit for a few minutes. 2. In a separate bowl, mix together the red chilli…
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Moong & Chana Dal — Kerala’s OG Vegan Dessert Serves 5–6 | Prep 10 min | Cook 40 min INGREDIENTS Moong dal (split, skinned) 1 cup Chana dal 1/3 cup Water (for cooking dal) 3 1/3 cups Sweetener & Milk Jaggery, grated 2 cups Water (for jaggery syrup) 2/3 cup Thin coconut milk (2nd extract)…
