Carrots and almonds come together so perfectly in this dessert drink! A mild saffron infused flavor enhances the whole experience. Add any sweetener of choice and also make it entirely vegan! Delish however we make it !
Cooked rice tossed in an aromatic blend of shredded coconut, a classic south Indian tempering, added cashews for that extra crunch and flavor, makes for a great vegan, gluten free meal. Serve it with any curry of choice or a simple raita for a scrumptious meal!
Dried whole yellow peas, that are soake dovernight, cooked and then tossed in this absolutely delicious mix of coconut, chili and cilantro ……Pattaani Sundal…a vegan warm peas salad…delicious and nutritious !
Split Bengal Gram dal / Kadalai Paruppu / tossed in a tempering that is classic South indian, with the fragrance of coconut oil and freshly grated coconut makes for a delicious sundal/ warm salad!
A sundal is a beans/lentils cooked and then tossed in a tempering mustard seeds,asafetida, grated coconut in coconut oil. Add the Kootu/Kari spice blend and elevate its taste! A simple and tasty protein fare for vegetarians.
A blend of spices unique to the Tanjore District of Tamil Nadu. One spice blend that is like the backbone of this particular cuisine, every family will have their ‘secret’ blend and this is ours ! Use it to make sambar,sundal,kootu,kari, etc. and enjoy !
Basundhi is an Indian dessert popular in the Western and Southern states. This recipe is a quick imitation of the traditional one (that takes a while to come together). For being a semi homemade and a quick version, the taste just blew us away, a keeper for sure !