Bean Sprout SaladBy Yashodhara G.This bean sprout salad is made with dried whole mung and moth beans that have been sprouted 2 to 4 days ahead of time. A light, healthy, and refreshing salad.
Beet Cutlets (Chukander Chops)By Yashodhara G.Chukander chops have a pretty deep-red color. Serve with breakfast, brunch, snack, or as a sandwich or burger patty. Make smaller-sized for appetizers or hors d'oeuvres.
Black-Eyed Peas & Sauce (Lobia Curry)By Yashodhara G.Lobia curry can be made from dried or canned black-eyed peas. Dried peas will need to be soaked in water for a few hours prior to cooking, unless a slow cooker is used. Can be eaten with rice, bread, or alone as a soup or stew.
Bombay Street Vegetables & Rolls (Pav Bhaji)By Yashodhara G.Pav baji is a common street food consisting of homemade blocks of rolls (ladi pav) that are used to scoop the coarsely-mashed spiced vegetables (bhaji). Serve with your favorite rolls (think Kings Hawaiian), chopped fresh red onions, and lemon or lime wedges.
Carrots & Hot Peppers (Gajar Hari Mirch Sabzi)By Yashodhara G.Gajar hari mirch sabzi is a colorful, spicy, sweet, and sour dish. The sharpness of the hot peppers compliments the sweet and sour taste of the carrots and spices. A surprisingly simple crowdpleaser!
Cauliflower Fritters (Gobhi Pakoras)By Yashodhara G.For gobhi pakoras, dry gram flour is used to coat the cauliflower, and is then fried to a golden brown. Great with chutney or ketchup.
Cilantro Dipping Sauce (Dhania Chutney)By Yashodhara G.Dhania chutney is green in color - spicy and sour in taste. Serve with samosas, pakoras, chops, chaat, and more. Keep airtight to maintain the bright green color. Refrigerate for a couple of weeks or freeze for several months.
Coconut Dipping Sauce (Nariyal Chutney)By Yashodhara G.This quick and easy nariyal chutney is perfect for serving with South Indian dishes or as a dipping sauce. Prepare and refrigerate for a couple of hours prior to serving until the coconut flakes soften. Serve cold.