I just love fall – look at the gorgeous colors of these vegetables. I find the simplest way to cook these veggies is with minimal intervention so I just toss them with a little olive oil, salt & pepper and roast them. Click here to print recipe.Continue reading
Muthias are one of my favorite Gujarati snacks. They are steamed cakes made with a combination of healthy flours such as semolina, whole wheat, chickpea flour and so on combined with grated bottle gourd or zucchini. I make these all the time – it’s an acid friendly food – you just have to omit the chili from this recipe.
I learned this recipe from our family friend Neha Mazumdar who makes some of the best Muthias. This dish goes really well with a nice mint or coriander chutney.
Soups are almost always kitchen sink affairs for me. I take anything that is leftover in the fridge and throw it in the pot. Now that I’m avoiding garlic/ onion 😢 I have to find ingredients that are more forgiving. Zucchini is so abundant right now in all the farmers markets and adds such great flavor to any soup.
Click here to print the recipe.Continue reading
Here is the first of my acid watcher friendly recipes.
Sundal is a super nutritious snack made with boiled chickpeas which we grew up on in my hometown of Chennai. I remember when I was young, we would go to Marina beach and there would be vendors selling “Thenga Manga Pattani Sundal” (coconut, mango , chickpeas) that they would carry in these large stainless steel tins. There was nothing quite like enjoying sundal sitting beachside, smelling the salty air with family and good friends in the good old days of Madras.
You can use any kind of dried beans to make sundal. I used chickpeas and corn in this recipe because it was what I had on hand but just use what you have. You can add things like shredded coconut, mango and so on. All the ingredients listed below are available at any Indian grocery store. I buy a bunch of packets of curry leaves and put them in the freezer. Click here to print recipeContinue reading