Asparagus, Tomato, Chickpea and Apple Salad with Orange Vinaigrette

This colorful fruity salad is fabulous for lunch or dinner, made with lightly cooked asparagus, chickpeas, apple. tomato and pecans in a homemade orange vinaigrette dressing without oil. This is another delicious way of devouring  springs bounty. It's super refreshing and delicious, healthy, filling, full of plant protein and fiber. Have it as a meal or as a side for spring and summer gathering. This is gluten free, vegan and very easy to make with simple pantry ingredients.

Vegan Salad Nicoise

After all the Thanksgiving feasting we needed something lighter and vegan for a refreshing change. Vegan foods sometimes get a bad rap. But this delicious Vegan Nicoise Salad takes it to the next level with plant goodness. It can be ready within an hour and it can be served as side or main dish. Healthy eating doesn't have to be boring or tasteless. So I love to get crafty in the kitchen. I often prepare variety of salads with different veggies, chicken and seafood as a meal that look fancy yet healthy and easy to make. This roasted veggies my teen boy loves to savor without any fuss. 

Panta Bhat/Fermented Rice

We love rice in any form, be it Pilaf, Fried Rice, Baked Rice, Biriyani, simple plain rice and Panta Bhat/fermented rice. I have shared some rice dishes and Panta Bhat was in my bucket list to post since last summer. Finally I made it after a long time some weeks ago. Honestly, I didn't grow up eating Panta Bhat that much. People who eat rice for dinner and leftover rice is kept outside soaking in water for fermentation that is served as breakfast or brunch along with some fritters, pickle, green chilies etc. We rarely had rice at night. When we had it once in a blue moon, Ma soaked leftover rice overnight outside for the next day's brunch with fritters and mashed lentil. 

Kalier Dal/White Lentil Stew

Kalier Dal/White Lentil Stew is the most favorite lentil for West Bengal people anytime of the year alongside with potato-poppy seeds curry. This simple combo is a delicacy for them. On the other hand, for the Baagal folks (people from Bangladesh(erstwhile East Bengal) this lentil is not that popular and they make it bit differently. My mother served this lentil either with any veggie fritters or with Chola-Matordaler Bora. This is very wholesome summertime comfort meal in Bengali households.

Uttapam and Vegetable Paniyaram

I made so many batches of Dosa batter in these lock down months even South Indians would be surprised. My kids loves to snack on them without any accompaniments. I shared Dosa and explained well here in the Dosa post. Using one simple Dosa batter so many things can be made. Uttapam is one of them topped with onion and and other veggies served alongside Chutneys and Sambar are perfect lunch or dinner for us. Uttapams is kind of thick pancake and soft,fluffy texture. They are So tasty. If Chutneys and Sambar are finished but some batter remains I don't mind to savor Uttapam just like that. 

Mushur Dal & Chola-Mator Daler Bora/Red Lentil Fritters & Husked Black Chickpeas-Yellow Split Peas Fritters

Lentil fritters and Lentil Curry with plain steamed rice is a soulful combo in Bengali households. They are so tasty and they only require minimum pantry ingredients, yet full of crispy-crunchy deliciousness. There are lots of variations but these two types of fritters are very popular for most Bengali households. They can be served as starter with tea and puffed rice too.

Stir Fried Black Chickpeas

Stir Fried Black Chickpeas/Whole Bengal Gram is a simple Bengali salad type snack, full of flavor, seasoned with some dry spices. I grew up eating this spiced chickpeas as evening snack and it's very popular street food of India. Ours was always homemade and my mother would serve it with puffed rice. This is one of the healthiest snacks with full of fiber, protein and other vitamin and minerals that keeps fuller for longer.

Sprouted Mung Bean and Whole Bengal Gram Salad

Sprouted mung beans and Whole Bengal Gram are wholesome, high protein and fiber rich legumes and very popular in Indian households. They make great tasting salads that is full of healthy ingredients and a delicious addition to side dish. They are so easy to sprout with minimal effort within 1 1/2 days and inexpensive vegan superfoods.

Idli/Savory Fermented Steamed Rice-Lentil Cake

Idli/Idly is a steamed Savory Fermented Steamed Rice-Lentil Cake served as breakfast. These beautiful soft fluffy Idlis are made with the same Dosa batter. It's a pure bliss to savor freshly steamed soft idlis with a bowl of Sambar and some chutnys.

Masala Dosa/Savory Rice-Lentil Crepe with Spicy Potato Filling

Crispy Masala Dosa is one of  the vegan dishes served with Sambar and some chutneys  nothing fancy but simple comforting and soul satisfying meal that we enjoy having it for lunch or dinner. Dosa, is a traditional South Indian breakfast staple that I didn't grow up having it. My lovely big sister started making perfect Dosa batter using her simple electronic mixer/grinder many moons back and the other accompaniments at home as she loved to explore regional food of India. My mother never had an electronic mixer like many households back then. My sister always made Dosa for Ma while she was vising her and would always send a big container full of Dosa batter for my brother and me to Ma on her way back home from her place. We loved it so much for having it for dinner. This is such an elaborate procedure, soaking, grinding and fermenting but my sister enjoys making it till these days. 

Spicy Chickpea Curry/Choley Masala

This Chickpea Curry is easy, hearty and filling dish with full of spicy curry flavor without making it too spicy served as a wholesome meal with simple Indian flat bread for lunch or dinner. It’s easy to prepare with simple pantry ingredients. Chickpeas is a great source of plant protein, fiber,vitamin and iron. I like preparing the beans at home. It's time consuming but it's worth the effort. I soak overnight and boil it in a pressure cooker until 2-3 whistles instead of boiling in a pan that takes way longer time to cook. 

Black Eyed Peas Curry

I love Black Eyed Peas in salad, stew and curry. I make this hearty curry with fully plant-based ingredients, so flavorful and tasty to be paired with Indian flat bread, plain rice, quinoa or as is. This wholesome gravy based curry made with onion, ginger, garlic, tomato and some dry aromatic spices. Black eyed peas are also known as Cowpeas, Lobia (in North India) and Ramakolai(in Bankura district,West Bengal). It melts in mouth, full of nutrients, fiber and protein rich. There are many variations to this curry and I make it simply Bengali way. It's very colorful, tasty and comforting dish.  

Medu Vada/Sambar Vada

Famous South Indian doughnut shaped Medu vada also known as Sambar Vada, crispy on the outside, soft fluffy on the inside is one of the breakfast staples served with Sambar and  special chutneys. These fritters are made from soaked white lentil paste and some herb and spices. I never failed making these fritters. Only challenging part is making a hole in the center of the fritter. I am sharing three easy tips that I learned over the years. If it is still difficult to shape like a doughnut just make regular fritter. Try your best and if it is not perfect looking Medu Vada they will still be very tasty fritters. I make three flavorful super easy chutneys great for Medu Vada, Dosa, Idli, Uttapam and Paniyaram. 

South Indian Sambar

A bowl of Sambar  goes best with Idli, Medu Vada, Dosa, rice etc. This delicious slightly tangy South Indian lentil and vegetable stew recipe varies in different regions of South Indian households. Traditionally it's made with split pigeon peas also known as toor dal or arhor dal. Popular vegetable choice for Sambar is moringa drumstick, carrots, squash, shallots, eggplant, green beans etc. A special spice mix called sambar masala and tamarind pulp give the Sambar a unique South Indian sour flavor and finishing with 2nd time tempering adds wonderful aroma to Sambar.  Here is my version of the Sambar  recipe using opo squash, chopped onion, and green beans. 

Silva's Peyaju

Peyaju/Red Lentil and Onion Fritters is the traditional Bangladeshi snacks and it is absolutely to die for. Soaked and coarsely blended lentil batter mixed with julienned onion and chopped fresh chili, cilantro, turmeric and salt, then fried up until crispy. When craving occurs for something crunchy Piyaju is one of the tastiest to savor. It is great for parties and holiday gatherings. But I love Piyaju irrespective of any occasions with a hot cup of tea of coffee and with bowl of moori(puffed rice) on the side.