All posts tagged: indian

5-Minute Pani Puri Hummus

Fresh, homemade hummus has become a staple in my fridge. But since traditional flavors can get a bit monotonous, I’ve been experimenting with different ways to spice up this versatile protein-packed dip. And what better way than a little fusion cuisine! 🙂 If you’ve never tried traditional pani puri, it is probably the most savory and addicting Indian street food snack, or chaat dish. You poke a small hole into a puri (a fried puffed cracker), stuff it with moong beans and brown chickpeas, dunk into pani (spiced-mint-cilantro water), and top off with a tangy tamarind-date chutney. The pani is made with pani puri masala–a mixture of salt, black salt, dry mango, cumin, tamarind, lemon, mint leaves, dried ginger, chilies, black pepper, turmeric, and cloves. It is bursting with a distinct, mouth-watering flavor and it is nearly impossible to ‘just have one’! So of course, when I was experimenting with a new hummus flavor, I knew this was a combination I had to try. It absolutely hits the spot and any pani puri cravings you may be having by now 😉 5-Minute …

Vegan Moringa Palak “Paneer”

A couple of months ago, I attended the San Francisco Fancy Food Fest where I had the opportunity to discover so many new food products. One of the special exhibits revolved around foods of the future, sharing how sustainability and biodiversity trends in how we grow, produce and develop food will influence what is on store shelves and menus in the future. In today’s recipe, I’m sharing one special product that caught my eye: moringa. Moringa is one stunner of a superfood. It has 2x the protein, 3x more calcium and 4x more iron than kale! As one of the most nutritious greens on the planets, it provides a source of plant-based protein, essential amino acids, 27 vitamins, and 46 antioxidants. Because it can be grown cheaply and easily, moringa is an important food source for fighting malnutrition in parts of the world such as India and Africa. Even after drying, the leaves retain many of the vitamins and minerals. It is often used as a supplement for a variety of medical conditions such as anemia, arthritis, …

Pinki’s Palate on BBC | Vegan Sheera

Happy Diwali and Sal Mubarak to all who celebrated this week! I hope that this year brings you much love, joy, and happiness. For those who don’t know, I wanted to recap a little about Diwali, aka the Festival of Lights. It is celebrated by many Indian faiths including Jains, Hindus, and Sikhs. While each religion has their own perspective behind the occasion, they all share the common commemoration of the victory of light over darkness, spiritual prosperity, and the start of a new year. In Jainism, Diwali signifies the anniversary of Lord Mahavir’s attainment of moksh (liberation from the cycle of reincarnation). Apart from the colorful celebrations, Jains use this day to reflect on Lord Mahavir’s teachings of ahimsa (nonviolence), aparigrah (non-posessiveness), and anekantvaad (non-absolutism) through prayer, charity, meditation, and fasting. Growing up in the US, I still have so many special memories of celebrating this day—decorating our home with deevos (lamps), my mom teaching Diwali crafts in my elementary school class, creating rangoli designs, doing choreographed dances at the temple, dressing up in …

It’s Diwali Week! Tamarind Curried Cauliflower + Cucumber Raita

Hello beautiful friends! In honor of Diwali this Thursday, October 19th, I will be posting a new Indian recipe throughout the week! Today’s recipe is… Tamarind Curried Cauliflower + Cucumber Raita This recipe makes a PERFECT side dish or appetizer for any upcoming Diwali dinner, a quick, filling lunch, or even as a filling in a wrap (throw in some more salad veggies and avocado)! So, a little bit about Diwali: Diwali, also known as the Festival of Lights, is an Indian holiday celebrated by many faiths including Hindus, Sikhs, Buddhists, and Jains. While each religion has their own perspective behind the occassion, they all share the common commemoration of victory of good over evil, and start of a new year. On this day, we decorate our homes with many deevos (lamps), create beautiful designs with rangoli (basically, next level chalk art), dress up in traditional Indian attire, spend time with family, and eat a lot delicious food including mithai (Indian sweets–here is a healthy version mithai hack)! In Jainism, Diwali signifies the anniversary of Lord Mahavir’s (the 24th …

Masala Cakes (“Uttapam”) + Coconut Cilantro Chutney | PA School!

Happy Sunday my beautiful friends! I hope that you have been enjoying the recipes from my YJA  webinar on Compassionate Cooking! If you haven’t tried them yet, check them out here and here. I know it has been awhile since I’ve updated the blog, and I’m sure many of you can understand why if you have been following my Instagram. Last summer, I committed myself entirely to my education as I began my masters degree program as a Physician Assistant (PA) student. A PA is a nationally certified and state-licensed medical professional who practices medicine on healthcare teams with physicians and other providers. PAs can practice and prescribe medication in all 50 states, the District of Columbia, U.S. territories, and the uniformed services. “With an education modeled on the medical school curriculum, PAs learn to make life saving diagnostic and therapeutic decisions while working autonomously or in collaboration with other members of the healthcare team. PAs are certified as medical generalists with a foundation in primary care. Over the course of their careers, many PAs practice in …

Sweet n’ Spicy Lychee Paneer Curry

Rakshabandhan is around the corner, so here is a great recipe to make for your family lunch or dinner! It is a creative twist to the normal Paneer Butter Masala curry with a sweet and spicy kick! This recipe can also be made vegan by substituting extra-firm tofu for the paneer, and a non-dairy milk. Sweet n’ Spicy Lychee Paneer Curry Ingredients: Servings: 5 4 medium tomatoes (250 g), chopped and pureed 1 cup paneer cubes, or as preffered (for vegan version, use extra firm tofu) 15 fresh lychees, peeled, seeded and quartered or 1 can lychees, quartered* 1/3 cup lychee juice (if using canned lychees, you can use the 1/4 cup of the syrup from the can) 1 fresh thai chilli (ground) if you like it spicy Paneer Butter Masala or Paneer Makhani masala + 1 cup cold milk** Cilantro to garnish *Make sure that the tough seedy skin is removed from the inside of the lychee **I use Rasoi Magic’s “No onion, No Garlic” ready spice mix for this; it’s quick, easy, and Jain! If …