Sweet potato fries, that are really baked, and Indianized.
Black Bean Burger
I had some leftover black beans from the weekend enchiladas, and 1 beetroot. I typically make patties with beetroot, potatoes and carrots for snacks, and been wanting to make them a little heartier, and add some protein. And this burger was born! I wasn’t sure how it would turn out, but it exceeded my expectations. I used a mix of ghee and oil to shallow fry them on the tawa/pan but it can just as easily be made with just oil, and completely vegan!
Black Bean Cheese And Pepper Enchilada
This is a super easy, healthy, and satisfying dinner on a cold winter night. Especially if you get your husband to make them for you! My husband learned this recipe when the kids were in middle school. They’re now in grad school/employed. He still makes it for the family every winter at least once on request, and boy, do we love it! It’s easy to put together, and the leftovers make a beautiful lunch! Chock full of protein, vitamins, and calcium, it’s as delicious as it’s healthy. We typically don’t use low fat anything, but feel free to use low fat cheese. Or vegan cheese, and make it vegan!
My son calls this Mexican Masala Dosai 🙂
Tomato Onion Chutney For Idli/Dosa
This is one of the easiest chutneys you can make and requires very less effort. And tastes heavenly with idli and dosai. Try it!
Peanut Chutney For Idli/Dosai
A chutney made with peanuts and no coconut. Satisfying, tangy. Healthy to boot, with the fats and protein from nuts. Excellent with idli and dosa.