Broccoli Besan ka Puda (An acid reflux friendly 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.

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Mushroom & Watercress Pesto Pasta  (An acid reflux friendly 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.

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Chickpea and Corn Sundal (An acid reflux friendly 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

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Quinoa Veggie Cutlets

Here is a great kitchen sink, healthy veggie cutlet. I know in the United States – a cutlet implies a thin piece of breaded, fried meat but in India it is a mish mash of all kind of veggies and /or ground meat made into patties.  

You can substitute the veggies with what you have on hand and add ground meat if you wish. I love the addition of quinoa which makes these a complete meal. I usually serve them hot with mint chutney.  Click here for recipe.

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Very Berry Scones!

I have to say – I make kickass scones! 

I always have them handy in my freezer for the slew of scone lovers in my life. You can make these plain or with berries which adds a wonderful fruity bite to them. You can use fresh or frozen berries. Just bake them a minute or two longer if using frozen.

I love eating my scones with clotted cream (if possible) and jam. My nephews bury their scones in whipped cream. Do what you will with these scones – they are truly a favourite in our household.

Click here to print recipe.

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Spiced Roasted Sweet Potato and Yams

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.

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Scallion and Egg Fried Rice

There’s nothing that spells comfort more than a fried rice with huge hunks of egg in it! When we were growing up – we always asked for “extra egg” in our rice – in fact we still do. Here is my quick recipe for a scallion and egg fried rice. Click here to print recipe.

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Bulgur w/ Roasted Vegetables and Lentils

I love bulgur – one of my favorite dishes is Mujadara ( a Middle Eastern lentil, onion, bulgur dish) which my dearest friend Rula Baki makes to perfection. It’s what made me fall in love with bulgur so much and now I use it all the time in my kitchen. 

Here is one of my go to dishes which combines lentils and a bunch of roasted veggies with bulgur. Its really easy and you can substitute th vegetables with anything you have in your fridge ( sweet potatoes, asparagus etc). I prefer to use a coarse grain of bulgur – my favorite one is Duru which has vermicelli in it too but you can use any kind. This dish so so versatile that it can be served alongside pretty much anything or be a meal in itself. Click here to print recipe.

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Spicy Sautéed Bitter Gourd (Karela)

Bitter gourd (karela) is a vegetable that I really didn’t grow up loving. The only way I could tolerate it when I was younger was when it was deep fried and covered in spice.

This spicy sautéed karela recipe however, changed my whole relationship with this vegetable for me. Maggie who makes the best Trini food ever – makes Karela in the simplest, most delicious way.

You can make this dish as spicy as you wish – just increase or reduce the number of chili peppers – and you can use whatever peppers you have but tasty peppers is the key to this recipe. This recipe is best cooked in a cast iron or nonstick pan.

All I need is a bowl of dal to go with this karela and life is good!

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