
Zucchini Brussels Sprouts Chutney
This zucchini brussels sprouts chutney is a healthy and delicious South-Indian condiment that goes well with rice, idli, dosa, rotis or breads.
This zucchini brussels sprouts chutney is a healthy and delicious South-Indian condiment that goes well with rice, idli, dosa, rotis or breads.
A wholesome salad that can be served as a meal by itself, high-protein sprouts salad is loaded with veggies, legumes and chutneys!
This zingy Tandoori Laccha Pyaaz is made with thin cuts of onion & basic spices. This dhaba-style onion salad takes 10 minutes to make.
Deep-fried tasty aloo matar kachori recipe, made with boiled potatoes & peas, and spiced with a freshly ground spice blend!
Roasting Tomatoes & Garlic on open flame or in an oven makes for a delicious smoky chutney. Make roasted tomato chutney in 15 minutes.
Make this high-protein beetroot tofu paratha with only a few ingredients. These vegan parathas turn out soft, flaky and crispy.
Learn how to make the South-Indian crepes healthier with this easy and delicious Millet Dosa recipe! You can use any millet you like.
Singhara paratha is a gluten-free flatbread made with potatoes & water chestnut flour. Singhare ka paratha is consumed during vrat (fasting).
If you’re a fan of sweet, spicy, salty flavors, then look no further than this vegan Tteokkochi (Korean street food made with rice cakes).
A South-Indian melange of vegetables and spices cooked in a rich gravy, this restaurant-style Veg Kurma is a perfect side with rice, chapatis, idiayppam, dosa, idli and more
These Vegan Fresh Spring Rolls (Vietnamese Rice Paper Summer Rolls) are easy to assemble, and an amazing spring or summer snack option.
Soft, thick & fluffy vegan blueberry pancakes made with aquafaba & loaded with juicy blueberries are the perfect way to start your mornings!