Here is a beautiful looking and tasting rice dish that uses the plethora of beets that I get in my winter CSA organic box. This dish can be eaten by itself or served alongside pretty much anything. I love the vibrancy of colors and flavors. Click here to print recipe.
Besan ka puda – a spiced savory chickpea crepe – was one of my favorite breakfast dishes growing up. Traditionally it is made really thin (using lots of oil) so it is crispy and so delicious. It is usually eaten with chutney or spicy pickle. I made a healthier – acid friendly version of the recipe sans the chili, where I added lots of minced broccoli and cilantro to the batter. The results were a slightly thicker puda but still really yummy. Click here to print recipe.
I always have cauliflower all cut up and ready to use in my fridge. I mostly end up roasting it as it works as a great side dish with anything from broiled fish to chicken curry. I found some kohlrabi too and sliced it up, added spices and threw it into the mix. The results were a yummy, acid friendly veggie side dish that disappeared in minutes. Click here to print the recipe.
I never imagined I would enjoy a pesto without garlic and lemon but I have to say this recipe is pretty darned good. Hard cheeses are allowed on a low acid diet and the flavor from the pistachios makes this pesto really yummy. Feel free to use any kind of whole grain or gluten free pasta. Click to print recipe.
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 recipe
Roasting veggies is always my go to way of making everyday vegetables. I especially love roasting sweet potatoes and decided to add a little spicy kick to my usual recipe by adding some spices. It turned out really delicious. You can eat these as a side dish, top green salads with them or just eat hot and crispy off the pan as we do. Click here to print recipe.
Manni Sel is one of my very favorite Sindhi dishes. Sindh is a province that used to be in India before partition, but is now in Pakistan. Manni Sel is usually made with rotis or bread ( Indian bread) that is at least a day old. These rotis are soaked in a delicious cilantro and mint based gravy.
I don’t make rotis so I just use Trader Joe’s tortillas as a substitute. They work great. You could use any of your favorite tortillas or rotis in this recipe. Make sure that when you cook this dish – you don’t put too much of the rotis in it – as it will become too dry. Keep the dish nice and gravied as the rotis tend to continue soaking the gravy long after the cooking process is done. This dish freezes really well too.
Nobody makes Manni Sel better than my best friends mother, Veena Thani does. I just love all her recipes because they are simple, really healthy and so so yummy!
This recipe is from ABC Kitchen, at one of New York City’s most beautiful stores ABC Carpet & Home.
The menu offers many seasonal dishes of which one I just could not get enough of. It was their “roasted kabocha squash toast w/ fresh ricotta and apple cider vinegar”. The flavors and textures of this creation were simply divine. Thoughtfully layered with crunchy bread, salty cheese, sweet and earthy squash, topped with chili and mint – it was divinity in each bite.
I recreated this dish in my kitchen using Jean-Georges Vongerichten’s recipe and though I could not get it to taste exactly the same but it was still par excellence.
You must use good quality bread and you can use any cheese from ricotta, goat cheese – I even tried it with a herbed cream cheese and it tasted so good. I would try it with butternut squash the next time around.
This makes for a wonderful snack, appetizer or even a lunch dish!
This is a great summer dish when you can get your hands on really great quality tomatoes. My mother in law Atsuko used to make this simple tomato pasta salad really often which was really refreshing and a hit with kids and adults alike.
The better the quality of your tomatoes – the better this dish will taste. You will have to adjust the quantity of tomatoes according to the type you use. I usually use heirlooms or new jersey tomatoes but you can also use super sweet cherry tomatoes, plum or Roma.
You can choose any kind of pasta though I prefer the the shorter tubular ones, farfalle or fusilli. Always use a good quality EVOO – I personally love Brightland.
This vegan beet poke bowl recipe is one that I have been most excited about recently.
My daughter discovered it from Feasting at Home and made it for dinner one night and I’ve been hooked ever since.
The beets add such vibrancy both in flavor and color – you do not miss the fish at all. I just love the zesty sauce that goes with it and always make extra as everyone loves to douse their bowls with it.
This is the first time we made a poke bowl at home and it just opened up a whole slew of ideas where I’ve made several iterations of them since – some veggie and others with sashimi. It’s such an easy, quick and super healthy meal to put together and it looks just gorgeous. You can play with colors and ingredients as you wish and can serve this with any kind of noodles, rice or just greens too.
The Restaurant Fairy's Kitchen™ 