MethiHummus

It has been too hot to stand near the stove for too long, and this means there is the real danger of falling back on instant meals and junk food! I realised my eating patterns were going awry and decided to make sure my fridge is stocked with some nutrition packed hummus, so I can get easy, instant meals without making it unhealthy! Ingredients 1 cup black eyed peas, soaked overnight and then boiled in salted water, retain the water 1 cup fresh fenugreek or methi, blanched 3-4 cloves garlic 1-2 green chillies salt 50-60ml olive oil MethodPut the methi into a food processor, and…more

BeanSalad

Another party recipe, that works well alongside just about anything, and adds vegetarian and vegan nutrition to your menu! Once you have the basics in place with some soaked beans, you could jazz it up with just about anything that has been lying in your refrigerator! This recipe has the vegetables that we lying in mine! Ingredients1 cup black eyed peas, soaked for at least 4 hours (you could use chickpeas or any other whole bean instead) 1/4 cup beans, chopped fine 1/2 cup baby corn, diced tender coconut from one coconut, sliced into slivers or bits 1/4 cup parsley, chopped 1/4 cup mint, chopped…more

Greens

I had a big bunch of kale and some rucola that I had plans with. I was going to make kale chips with the leafy bits of the kale – and the rucola is ever welcome for pesto, as pizza topping or to generally garnish just about everything (yes, i love rucola or rocket or whatever else you wish to call it). So I cleaned out all the leaves and realised that I had a bunch of stalks full of flavour, and it seems a pity to let it go to waste. So this recipe is to use up the stalks and other green things…more

PotatoBeans

The nicest meals I have ever eaten are always the simplest ones – and often they’re paired with fresh air and the great outdoors which seem to add so much more flavour and punch to a plate of food. One dish that I remember and have been recreating in my own way was side portion of french beans that was served on a cheese farm in Coonoor in Tamil Nadu. The dish was so simple, it was hard to believe there had been any thought that had gone into it, and yet the perfect blend of beans with sesame seeds, lemon and garlic made it…more