Sweet Treats & Easy Indian Recipes

Methi Thepla (Indian Fenugreek Flatbreads)

Quinoa Dosas (Indian Crepes Made Healthy)

Banana Bread Chocolate Chip Muffins (Trader Joe’s)

Cinnamon Coffee Crumb Cake (Trader Joe’s)


Quinoa Oat Green Khakhra (Indian Thin Crackers) & First College Breakfast!

Before I headed out to college, my mom and I had made a Quinoa Oat Green Roti (Indian flatbread). There’s this other famous Indian snack called khakhra that is basically a thin Indian cracker – crunchy and savory! One morning, my mom tried roasting the green roti on the stovetop for a little bit longer than needed for roti and it become hard and crunchy, just like khakhra! It is a really thin cracker, which makes it ideal for any one to enjoy on-the-go as well. So, if you want a healthier version of a cracker with some hearty leafy greens added, check out this recipe for Quinoa Oat Green Roti here and simply roast the dough after rolling it for about 5-7 minutes longer till it becomes harder and crunchy. Enjoy with anything; culturally, this snack is enjoyed in the morning with tea or for a snack in the afternoon!

look how thin!

Next, for a yummy recipe! I just moved into college successfully – very tiring process and it rained thanks to that silly hurricane, but everything is good now thankfully! For breakfast this morning, I decided to try out Shiloh Farm’s Oat Bran that I had recently discovered in my local health food store. It’s a hearty breakfast since oat bran is filled with fiber and protein – one serving has a whooping 8g protein and 7g fiber! It’s a healthy and delicious way to start off your day and you can top the oat bran off with literally anything, just like oatmeal! I choose some apple slices, cinnamon powder, and flaxseeds. Feel free to play around with yours – you can add nuts, fruit, dried fruit, brown sugar, nut butters, milk, chocolate chips, etc!


The Recipe

Yields 1 Serving

1/3 cup oat bran

1/2 cup almond milk (optional)

1 cup water

1 tsp cinnamon powder

1 tbsp flaxseed, ground



1. On the stovetop, cook your oat bran in water till the water starts to evaporate and the oat bran becomes like porridge. Add your milk if you wish and let it cook for about another minute till the milk and oat bran start to bubble a little to the consistency you wish. Stir frequently.

2. Pour the oat bran into a bowl. Top with your desired add-ins and enjoy warm! If it is too hot for you to eat, place in the freezer for a few minutes and then enjoy.

AH so many food recipes!

Leaving for college soon so today was a food adventure day with my mommy. First, we had a delicious lunch at a nearby cafe called Nuray’s Gourmet Cafe! I had a three bean salad that was magnificent – topped with a delicious blend of olive oil and vinegar – and my mom had a grilled vegetable sandwich on multi-grain toast. I loved it and wanted to share the pictures 🙂

Doesn’t it look delicious! Ah, definitely was. If you live anywhere near Bridgewater, NJ, I would highly recommend you go to Nuray’s and try something scrumptious out! Speaking of scrumptious, my mom and I had an amazing food adventure day today. Her best friend has a vegetable garden and grew a delicious and gigantic zucchini so we decided to make two different types of zucchini bread.

look how gigantic that is!

Moreover, my mom taught me how to make one of my favorite Indian dishes: moong dal dhokla (Indian steamed cakes); and then taught me how to also make her favorite Indian dish: squash handvo (Indian spice cake). All so yummmmy, hope you enjoy like always!

Vegan Moong Dal Dhokla (Indian Steamed Bite-sized Cakes)

Vegan Pumpkin Zucchini Chia Bread (No Oil & No Added Sugar!)

Chocolate Chip Zucchini Bread

Homemade Squash Handvo (Indian Spice Cake)

Today’s Yummy Food Adventures (Esp. New Indian Recipes!)

Vegan Raspberry “Cheesecake” (no added sugar, low-carb, delicious!!)

Gujarati Puran Puri (Indian Sweet Flatbread)

Homemade 4-Ingredient Nut Chikki (Indian Brittle)

No-Cook Lemony & “Creamy” Quinoa Salad

A Healthier Version of Pav Bhaji (A Popular Indian “Chili”)

There is this DELICIOUS Indian street food called Pav Bhaji that is basically a buttery, mixed vegetable “chili” with Indian spices. Indians enjoy this dish literally on a daily basis because it is easy, filling, and delicious! I personally love it – I cannot even describe how savory the dish is because of the authentic blend of spices, but sadly, it is also filled with butter and oil. Hence, my mom and I decided to experiment and create a healthier version to this yummy dish for dinner today. And, we were sneaky and included hearty quinoa grains into the recipe – you can’t even see or taste them – to make our own broth for the dish instead of using high-sodium, store-bought broths. With such amazing differences to the typical recipe, you are going to reap so many benefits from eating this dish because of the complete protein, fiber, and whole grain carbohydrates! Our unique take to Pav Bhaji is high in magnesium, phosphorus, iron, vitamins A & B6 & C, potassium, and dietary fiber. Moreover, it has no cholesterol and is both low-sodium and low-sugar! You really don’t get that from your typical pav bhaji dish whether it’s from a street vendor or from an Indian restaurant! This popular dish is enjoyed simply alone, with some bread, or some rice. The texture of pav bhaji is like chili, but our recipe was a little bit thicker because of the quinoa so I would say it is almost in between chili and porridge. My little sister, who is very picky when it comes to eating, ate her entire bowl without complaining about no butter or a quinoa-y taste, which was pretty outstanding. Let me know how you like it!


The Recipe

Yields 3 – 4 Servings

1 cup quinoa, cooked

1 large bell pepper (preferably yellow, red, or orange so you get the color of pav bhaji)

8 large mushrooms, diced

1 large zucchini, diced

1 1/4 cup edamame, shelled

1/2 cup parsley leaves

2 garlic cloves, diced

1 bunch kale leaves (~ 1 cup chopped)

1 1/2 tbsp pav bhaji masala (*)

1 tsp turmeric powder

1 tsp hing powder (optional)


* If you don’t have pav bhaji masala on hand, you can make it quickly by mixing the following spices together (you can add or remove depending on your taste too): black pepper, cardamom powder, chili powder, garlic powder, salt, coriander, cumin powder, ginger powder, dry mango, fennel, and turmeric powder. Pav bhaji masala can be found at your local supermarket or easily at a local Indian supermarket – they come in small packets like to the left.




1. Cut up all the vegetables and wash carefully.

2. Blend the cooked quinoa and the bell pepper together with a little water to make the broth.

3. In a big pot, place the edamame, the blended broth, and all of the spices. Let the broth simmer for about 5 minutes so the spices integrate into the entire dish evenly.

4. Throw in all of the other vegetables and cook for about 10 – 15 minutes till the vegetables are fully cooked.

5. Serve warm with some rice or bread!

Indian Lentil Salad Wrap


The Recipe

Yields 1 serving

Serving Size: 1 wrap

1 100% whole wheat tortilla

1/2 large carrot, shredded

1/2 large cucumber, sliced

5 cherry tomatoes, diced

2 large mushrooms, diced

1/2 cup of mothbeans, cooked

1 tbsp sunflower seed butter

1 tbsp freshly chopped parsley leaves

1/2 tsp garlic powder

1/2 tsp black pepper



1. Heat the tortilla slightly in a toaster or in the microwave lying a damp paper towel over it to keep the moisture. 

2. Prepare all the vegetables.

3. Spread the sunflower butter onto the tortilla evenly. 

4. Line the mothbeans along the center. Then, place the cucumbers, tomatoes, mushrooms, and carrots. Finely, top with the parsley leaves and spices. Wrap the tortilla either as a wrap or as a quesadilla. Enjoy!

Homemade Fresh Chili Chutney (Indian Style Sauce)

Another dish I made tonight was a homemade chili chutney (chutney means sauce in Hindi). This sauce is an authentic blend of different spices, cilantro, raw green mango, green chilies, and an unexpected ingredient: fresh mint! This sauce is perfect for dipping or spreading – we top our salads, sandwiches, and vegetable dishes with it daily. It’s also really delicious with fried treats like samosas, onion rings, potato chips, french fries, etc. I made this recipe about 3 cups worth of the sauce so you can easily refrigerate the remaining amount and it will remain fresh for about two weeks or freeze it and it will last for over two months! The sauce is just the right about of spice and has a fresh hint of sweetness and mint, which makes it the perfect sauce for any dish or snack! I hope you enjoy this authentic Indian chili sauce. Spread and dip away!! 


The Recipe

Yields 3 cups

1 cup fresh cilantro leaves

1/2 cup raw green mango

1 tsp salt

1/2 lemon squeezed or 3 tbsp lemon juice

2 – 3 green chilies

1 tbsp cumin seeds

5 – 7 fresh mint leaves



1. Simply blend all of the ingredients together until it has the consistency of a sauce (basically like salsa or tomato sauce). It will be bright green as you can see in the picture. I would taste it after it is blended to see if you want to add more chilies or not depending on your spiciness tolerance and interest!

dipping an Indian flatbread into the sauce – yumm

Crispy Cauliflower Tomato Dish

Just a heads up, you will be getting a lot of notifications about new posts tonight because I’m making dinner for a few families and decided to create a variety of traditional Indian dishes and a few American-style ones as well that I would love to share with you all! They are all going to be made with an authentic blend of spices and a wide range of vegetables so they are unique and delicious. The first one tonight is a crispy cauliflower tomato dish that can be either used as a main entree or a side dish. I served it with some yogurt on the side. Cauliflower is part of the cruciferous vegetable family, which has been researched to be best for weight loss and for a healthy dose of vitamins so this dish is a great recipe for vegetarians and vegans! Don’t be creeped out if your cauliflower turns yellow – that is because of the turmeric powder and is an authentic Indian spice that only heightens the taste of this dish!


The Recipe

Yields 4 – 6 Servings

2 cups chopped cauliflower

4 – 6 small tomatoes chopped

2 tbsp olive oil

1 tsp turmeric powder

1 tsp salt

5-7 curry leaves

1 tbsp sesame seeds

1 tsp cumin seeds

1 tbsp cilantro leaves

1 tbsp freshly grated ginger

1 tbsp freshly grated garlic

1 tbsp freshly ground black pepper



1. Chop and wash the cauliflower.

2. Toss the cauliflower with olive oil turmeric powder, salt, black pepper, cumin seeds, sesame seeds, and curry leaves into a pot. 

3. Cook for about five minutes and then toss in the tomatoes. 

4. Grate the ginger and garlic into the pot. Sprinkle with cilantro leaves and stir-fry together.

5. Your dish is ready to serve when the cauliflower is crisp and the tomatoes are fully roasted! Yumm, I cannot wait to dig in and enjoy.

Wheat and Lentil Medley w/ Indian Spices (Khichdi)

First, I apologize to my followers for the two email notifications you may have gotten so close to each other, but this recipe is too good to hold back from sharing! Today evening, before dinner, my mom taught me how to make a special Indian dish called khichdi, which is a light yellowish dish typically found in restaurants as a blend of rice and lentils. However, my mom makes it differently and with her own, authentic blend of Indian spices. Indian dishes typically use a lot of curry powder, but my mom likes to substitute that with curry leaves and turmeric powder instead since they are healthier for your digestion. And, they in fact make the dish taste so much better! For Indian dishes, we typically like to first create our “sauce” in a separate pot with our choice of oil and then cook our lentils, rice, vegetables, etc. with the “sauce”. That is what my mom taught me and we used some delicious and hearty coconut oil, and I threw in some freshly diced garlic! This dish is a delicate blend of wheat and lentils that tastes just like rice but is in fact, healthier because yellow mung lentils are rich in dietary fiber and protein. Serve this rice dish warm – you can in fact make it your entire meal because it is really filled or just use it as a side dish. The dish will turn out to be the texture of sticky rice that you typically enjoy in Korean or Thai restaurants. We typically like to enjoy the medley with just some yogurt, but you can add your own twist to it! The blend of spices, lentil, and wheat tastes just perfect and is very filling.

*  You can soak the lentils overnight if you aren’t used to eating too much legumes and are afraid of gas, but with yellow mung lentils, you don’t necessarily need to soak them overnight like you typically do with other legumes.


The Recipe

Yields 4 – 6 Servings

Serving Size: 1 bowl

2 cups yellow mung lentils

2 cups cracked wheat

5 – 7 curry leaves

1 tbsp coconut oil

1 tbsp cumin seeds

2 garlic cloves, diced

1 tsp turmeric powder

3/4 – 1 tsp salt

4 tbsp of seaweed kelp



1. In a small pot stovetop, sauté together the coconut oil, chopped garlic, cumin seeds, and curry leaves to make a delicious blend of Indian spices as your “sauce”.

*  You can soak the lentils overnight if you aren’t used to eating too much legumes and are afraid of gas, but with yellow mung lentils, you don’t need to soak them overnight.

2. Place the sauté coconut oil spices, the cracked wheat, the lentils, and the additional spices (turmeric powder, seaweed kelp, and salt) into a rice cooker. Place double the amount of water into the cooker.

3. Cook for about 30 – 40 minutes till they are cooked. Serve warm!

Veganified Palak Paneer (Delicious Spinach Indian Dish)

the delicious indian dish made vegan

For dinner today, I was really craving something with tofu. Well, there is this DELICIOUS indian dish called Palak Paneer which is basically a blend of spices, spinach, and chunks of paneer. It was my childhood favorite and now my siblings love it. Paneer, for those of you who don’t know what that is, is chunks of cheese that looks just like tofu. Well, to make this dish vegan, my mom and I transformed the classic Indian dish. We used grains to make the spinach blend more hearty and healthy and used tofu instead of paneer. It tasted just as good and, in fact, is healthier – can’t go wrong in a situation like that!!


The Recipe

Yields 4 Servings

Serving Size: 1 bowl

2 large handfuls of raw spinach leaves (~ 6 cups raw)

1 cup quinoa cooked

1 large red pepper

1/2 tomato

1 large onion

6 oz extra-firm tofu (if you don’t want this to be vegan, feel free to use paneer in place of tofu and make the traditional palak paneer dish instead)

2-3 garlic cloves

1 tsp coriander powder

1 tsp cumin seeds or cumin powder

1 tsp fenugreek leaves

1 tsp garam masala (indian spice) (optional if you want some spice)

1 tbsp olive oil

1 tsp turmeric powder

1 tsp salt



1. Blend together the spinach, quinoa, onion, tomato, red pepper, and garlic cloves.

2. Pour the blended “paste” into a pot and heat. Sprinkle in all of your spices and stir. 

3. Cut your tofu or paneer into cubes and put into the pot. Let the spinach “paste” bubble a little to indicate that it is all cooking. The dish should end up more thicker than watery – that is when you know it is done.

4. Serve hot with bread or rice! Yumm