Easy Zucchini ‘sabji’,

zucchini, punjabi style

If you grow your own zucchini you will often be faced with a glut in summer. And if not, you can pick up baskets of them at a great price at your local farmer’s market. They are much cheaper there than your grocery store. Zucchini is one of those versatile vegetable that can be used in a variety of ways in savory and sweet dishes. My favorite way to use zucchini is in savory dishes, whether they are koftas or lentil cake (yes, this is savory), salads or on pizza topping or in this lip smacking side dish. This is a pretty simple to make dish but the taste far exceeds the simple process that goes into its making.

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Homemade Granola

Homemade granola

I love granola. It’s healthy, it’s crunchy, it’s chewy and it’s wonderful to have a jar of granola in your cupboard. It makes a great energy boosting breakfast, healthy option for snack and a good dessert accompaniment, sprinkled over yogurt, ice cream or warm bubbly fruit crisp.The problem with store bought granola is that they are really expensive, especially the gluten free granola and often contain preservatives, high fructose corn syrup and other ingredients that I am not fan of. Whipping this good stuff at home is super easy, cheap and also allows you to control the sugar and add the ingredients that you like and avoid that you don’t.

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Moong Daal Khichdi (lentil and rice porridge)

Mung daal khichdi

Most Indian food is simple to make and very, very rewarding to eat. Khichdi pronounced as khich-ah-ree, is one such simple and satisfying meal of rice lentil and vegetables which can be cooked quickly without much fuss. Every Indian household makes khichdi and the taste and style of cooking may differ depending on the way it is prepared and the ingredients used. But a basic khichdi is usually made from white rice and yellow moong daal and without any strong spices.

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Relishing Indian Chutneys

Fresh Chutneys (2)

Chutneys are essential part of Indian cuisine. They add that little bit of something extra, to every bite of a meal. Quick and easy to prepare indian chutneys can be made with huge range of ingredients. Some of these chutneys are fresh (raw), some are cooked, some are dry, some are chunky, some are smooth, some are served as a condiment or dip or a side dish, and some are even served for breakfast. Today, I have two fresh (raw) chutney recipes to share that are sure to please your taste buds and add flavor to the meal.

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Vietnamese Style Salad with Shrimps and Lotus Root Chips

Vietnamese Style Salad with grilled shrimps and lotus root chips

In the winter I love hearty dishes and carbohydrate rich comfort food, but as it gets warm I crave for lighter meals. And, salads are a great way to have something light, flavorful and healthy for summer meals. Plus they very rarely involve cooking. I often make salads for dinner and we all love it. The other night we were craving for grain free salad so I grilled shrimps, fried lotus root chips, chopped delicious greens, added some more ingredients, then tossed it all with nuoc cham vinaigrette. All together it turned out a great salad.

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