All posts filed under: Lunch

Crunchy Moong Sprouts Stir Fry

Crunchy Moong Sprouts Stir Fry

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Crunchy Moong Sprouts Stir Fry — the perfect protein-packed meal, this stir fry features crisp veggies, golden brown paneer or tofu, and these super crunchy baked moong sprouts! Nutritious and so easy to put together, this is the ideal easy meal to cozy up to when it’s chilly or when you’re looking for something guilt-free! WATCH HOW TO MAKE CRUNCHY MOON SPROUTS STIR FRY: Start by taking your sprouted moong and coating it with cornstarch, rice flour, salt, red chili powder, and some oil. This is going to form a really crunchy coating for the moong that will be perfect texture for our stir fry once baked. For the stir fry, heat some oil and in goes our aromatics and dried red chili. Once this is going, add in paneer or tofu for that extra protein and we want these to get slightly golden brown. Next, add in all of your sauces. I’ve used schezwan sauce, chili sauce, ketchup, soy sauce, vinegar, salt and sugar, and a cornstarch slurry to help this thicken up. We’ll …

Smoked Kwati Daal

Smoked Kwati Daal

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Smoked Kwati Daal — rich and creamy, this inviting stew made with a variety of lentils, beans, and sprouts is the ultimate comfort meal! Popular in Nepal and Sikkim, serve this with some sides like achaar, papad choori, garlic chutney, and and onion beet pomegranate relish for an elegant platter to entertain with! WATCH HOW TO MAKE SMOKED KWATI DAAL: Start by heating some ghee and add in your whole spices, jeera, onions, aromatics, and let this saute. Then, add in your tomato puree, tomato paste, and basic masalas. Add some kasoori methi and water and let this cook covered to really let the flavors infuse. Now, in goes our boiled daals and beans. I’ve used sprouted the moong and chana for added nutrition and taste. Mix this gently and you’ll start to see just how creamy this is! Add in salt, a squeeze of lemon, and finish with garam masala. For the that deep, smoky flavor we’ll use some charcoal with ghee and truly this makes it so flavorful and restaurant-style. To serve, I’ve …

Cilantro Chili Lime Noodles

Cilantro Chili Lime Noodles

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Cilantro Chili Lime Noodles — fresh, tangy, and bursting with flavor, these are my go-to for an easy lunch whenever I’m craving noodles! With tons of fresh cilantro, cucumbers, onions, chilies, and garlic, along with a few Indian spices and Asian sauces, this is ready in just minutes! WATCH HOW TO MAKE CILANTRO CHILI LIME NOODLES: We’ll add in our onions, cilantro, green onions, red chilies, and garlic, along with curry power and spices to a bowl. Give this a mix and add that sizzling hot oil tadka that will help intensify and blend all these ingredients. Fold in some honey for sweetness, soy sauce, sweet & sour sauce, and lemon zest and juice. We’ll shave some cucumbers in for a refreshing crunch and finally add in any noodles you’d like. Top with peanuts and sesame seeds and dig in! If you like this, please try my other recipes: Thai Watermelon Noodle Salad Vegetarian Japchae – Korean Stir Fried Glass Noodles Asian Cucumber Salad Cilantro Chili Lime Noodles — fresh, tangy, and bursting with flavor, …

Rajasthani Gatte Ka Pulao

Rajasthani Gatte Ka Pulao

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Gatte Ka Pulao — With golden brown besan ke gatte and crisp veggies, this is a comforting rice that is enjoyed on special occasions in Rajasthan! Drawing from it’s royal roots, the depth of flavors will convince you that this pulao is truly fit for a king! WATCH HOW TO MAKE RAJASTHANI GATTE KA PULAO: To make the gatte, we’ll mix besan with our spices, green chili, ginger, and and oil. Start kneading this and add some yogurt and water to help it form a stiff dough. Then, we’ll roll and shape these into a cylindrical shape and put them into boiling water. Saute these in some oil for a crispy golden brown crust. For the pulao, start with your whole spices, cumin seeds, and aromatics. Add in your rice, water, and spices and cook covered until the rice is 60% cooked. Fold in your gatte and some veggies and cook until done and fluffy! Finish this off with a dash of garam masala, a squeeze of lemon, and some cilantro. Truly, this dish is …

Steamed Moong Dal Bhapiyas

Steamed Moong Dal Bhapiyas

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Steamed Moong Dal Bhapiyas — soft, fluffy, and packed with protein, this is the ultimate Murshidabadi lunch for when you’re craving a filling and nutritious meal! Similar to idli, these Bhapiyas feature moong dal, peas, and cilantro for a flavorful, melt-in-your mouth meal! I had this at my cousin’s place in Kolkata a few summers ago and I’ve been thinking about it ever since! I hadn’t gotten around to making it until recently, but truly this is such an undiscovered, yet gem of a recipe. WATCH HOW TO MAKE STEAMED MOONG DAL BHAPIYAS: Start by soaking your moong dal and blending it with ginger and green chili. Then, we’ll whip this vigorously to add in some air and make this so light and fluffy! Next, we’ll fold in our peas, cilantro, salt, turmeric powder, and eno for an even softer texture. Mix this well and now it’s time to steam! I used these cute banana leaf cutouts for steaming but you could also use an idli pan. Once ready, just look how beautiful they are! …

Paneer Methi Masala

Paneer Methi Masala

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Paneer Methi Masala — a rich, flavorful weeknight meal that is super comforting but requires minimal work! With a tangy tomato-yogurt gravy, crisp baby shallots, and fresh methi, this is not your ordinary weeknight paneer! Warm, comforting, and ready in just 20 minutes — this has got to be on your weeknight rotation!

Rajasthani Dal Baati - Masala Baati with Dal

Rajasthani Dal Baati – Masala & Plain Baati With Dal

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Dal Baati — a quick and simple version of a Rajasthani classic! Spicy tadka dal is paired with soft, melt-in-mouth masala and plain baatis with a drizzle of ghee! I have so many childhood memories enjoying dal baati and my kids love it too. There’s nothing better than keeping traditions from back home alive here in the US! WATCH HOW TO MAKE RAJASTHANI MASALA & PLAIN BAATI WITH DAL: To make the masala baati, I’ve used a mix of wheat flour, makki ka atta, besan, and along with some spices, ginger and cilantro. We’ll add in some ghee and water and knead until soft. While this is resting, let’s make the plain baatis that turn out so soft! We’ll mix aata with suji, baking soda, ajwain, ghee, and water. Then we’ll add yogurt to make for that melt in your mouth texture. Knead this well and set aside. Then we’ll shape the baatis into balls with a little divet on top and bake. To make this quick Rajasthani dal we’ll roast our whole spices and …

Thai Mixed Vegetables

Thai Mixed Vegetables

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Thai Mixed Vegetables — fragrant and bright, this mixed vegetable has notes of kaffir lime, ginger, and garlic in a velvety coconut gravy. With crisp veggies and paneer, this is an effortless way to elevate your usual weeknight rotation! I just love Thai flavors and the way they pair with Indian ones. The softer, brighter notes of coconut, ginger, and kaffir lime work so well with the warm Indian spices. The result is a comforting, rich combination that will make you a fan in no time. WATCH HOW TO MAKE THAI MIXED VEGETABLES: Start by sauteing veggies and setting them aside. Then, I made a simple makhani gravy base with tomatoes, onion, cashews, ginger, and chili and blended it till smooth. Then, sauté your Thai red curry paste and add in the gravy. Let simmer and add in these beautiful kaffir lime and basil leaves, coconut crème, spices, and soy sauce for some depth. Fold in your paneer and mixed veggies and this is just irresistible! Rich with a touch of brightness from the kaffir …

Wholesome Dahi Millet Ki Khichdi

Sheherwali Dahi Millet Ki Khichdi

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This wholesome millet dish is inspired by the traditional Sheherwali Dahi ki Khichdi from Murshidabad in Bengal that I fell in love with when I was living in Kolkata! It’s one of my go-to weeknight meals here and it couldn’t be any easier! I wanted to give this a new twist so I tried it with millets, one of India’s biggest superfoods! This comes out super creamy and has a lovely floral taste from the almond paste, rose water, and saffron. WATCH HOW TO MAKE SHEHERWALI DAHI MILLET KI KHICHDI: The millets make it nutritious and filling since they pack protein and fiber, which makes this Khichdi perfect for a simple meal! It takes just 20 minutes to make and you can use any vegetables that you have on hand! Traditionally, this is served with green chutney, kath or mandiya, khichiya, papad, and a simple kachumber salad! It’s rich, creamy, but still super light and this will definitely be a hit! If you like this, please try my other recipes: Healthy Millet Soup with Achari …

Sattu Cucumber Kulcha

Sattu Cucumber Kulcha

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Sattu Cucumber Kulcha — crispy, wholesome, and nutritious, these kulchas are made with one of India’s biggest superfoods! They are packed with protein, nutrition, and perfect for hearty weeknight meals! This kulcha turns out crispy on the edges and soft on the inside from the cucumber — it’s just perfect! WATCH HOW TO MAKE SATTU CUCUMBER KULCHA: We’ll start by squeezing the excess water out of grated cucumbers. Then, we’ll make a soft dough using whole wheat flour and the cucumber juice. Cover and let this rest and now let’s make that delicious filling! Mix together Sattu with the grated cucumber, and mango pickle for some needed tanginess, green chili, ginger, and a few masalas. Make sure to mix gently since we don’t want the cucumbers to release water and make the filling wet. To make the kulchas, place the cucumber Sattu filling inside the atta and seal the edges before rolling it out. And finally, the fun part! We’ll wet these kulchas on one side and gently put them on an upside-down iron tawa, …