Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Mixed Vegetable Pakoras


Rainy day combined with a weekend called upon us to make pakoras. Taking inspiration from some yummy fried Brussel sprouts we ate at a restaurant, we decided to use some finely shredded sprouts and other vegetables like carrots, onions, chilies, ginger to make these pakoras. All the veggies shredded thin and then added enough besan(chick pea flour), 1T rice flour for crispness, chili powder, salt, pinch of asafoetida and some water to get pakora consistency. Deep fried and ready to serve with tomato chili sauce. 

Leave a comment »

Quinoa Pongal/Vegetarian Quinoa Risotto without Cheese


Pongal is a traditional South Indian breakfast dish made with rice and yellow mung beans. Quite similar to Italian risotto without cheese. Cooked mung beans makes it creamy. This is quite the favorite dish at our home. Sometimes it feels wrong to eat a lot of white rice, which is quite common in Indian cooking. Hence the urge to try a healthy substitution. So out went the white rice and in went quinoa! But this is not to say that I do this every time I make Pongal!

1/2 C quinoa rinsed

1/4 C yellow mung dal rinsed

Pressure cook the two with 3 C water, pinch of turmeric and salt to taste. Crush 1t pepper and 1t cumin together. Julienne 1/2 pice of ginger. And take 5-6 broken cashews and a few curry leaves. In a pan heat some ghee (at least 2t, more tastes better) and add the ginger, torn curry leaves and cashews. After the cashews get a golden color, add crushed pepper and cumin. Sauté until a nice aroma arises. Veggies like onion, bell peppers, spinach, carrots make the dish even healthier. Add the cooked quinoa and lentils and stir till you get a nice porridge consistency. Serve steaming hot in a bowl with a 1/8t of ghee on top.

Leave a comment »