Kale – a cruciferous leafy green packed with all the nutrients has a strong and earthy taste. This nutrient dense dark leafy green when cooked along with some lentils like black-eyed bean becomes a wholesome food. This Kale & black-eyed bean curry /dry subzi is made by sautéing the kale leaves along with already cooked black-eyed beans, grated carrot, ginger and spices. The addition of lemon juice before serving adds some tanginess and brightness to this earthy green. It can be served along with South Indian meals as dry curry / porial or as a dry subzi with roti /jeera rice.
Aloo Gobi – a vegetarian classic in the North Indian cuisine. This is a semidry gravy and is prepared by cooking the the potatoes and cauliflower along with onions, tomatoes and few spices. The addition of spices – turmeric powder, coriander powder, kashmiri chilli powder and garam masala brings out the best of aroma and flavour apart from the enchanting yellow colour it imparts to the dish. This delicious semidry gravy pairs well with all the Indian flatbreads, jeera rice or pulav rice.
Mediterranean chickpea salad – refreshing, hearty, filling, nutritious & packed with veggies. This salad is made by tossing freshly cooked chickpeas, crunchy and colourful red and green bell peppers, flavourful olives, crisp cucumbers and creamy feta cheese. The protein and fibre rich chickpeas and the colourful veggies are then infused with the flavourful lemon-parsley vinaigrette dressing. This healthy salad can be served as an appetizer or as a main course.
Masal Vada / Channa dhal Vada – a crispy and savoury street food delight that is served along with coffee / tea in South India. It is prepared by soaking and grinding channa dhal along with few spices and herbs and is deep fried to golden brown. These round shaped lentil based vadas are crispy, flavourful and delectable, perfect for evening snack.
Neem flower rasam / Vepamboo rasam is a tangy and slightly bitter rasam and is prepared during festive occasions like Ugadhi and Tamil New year. Neem flowers are well known for its health benefits. In South Indian cuisine, neem flowers in fresh or dried form are used in the preparation of herbal tea, rasam , chutney or health powders. Consuming neem flowers atleast once a month helps in cleansing our digestive system. This detoxifying rasam is prepared by infusing the roasted neem flowers in already simmered tamarind extract along with red chillies, and few other spices. It is served along with steamed rice and a dash of ghee.
Tomato and mint chutney is a very delicious, spicy and tangy chutney /dip. It is prepared by cooking and grinding tomatoes, mint, onion, garlic and chillies. The addition of aromatic mint leaves adds a strong flavour and nutritional value to the regular tomato chutney. This chutney pairs well with idli, dosa and many other tiffin varieties. It can also be served as a dip for appetizers.