It is jackfruit season here and thought of making these Chakka Nei appams today. These jackfruit sweet paniyaram are so close to my heart as my mom used to make it. I can’t get the perfection like her but I tried them out and my family enjoyed it. My mom was from Palakkad, Kerala and that’s... Read More »
I call this recipe India meets Thailand. When creating gluten-free vegan recipes, it is important that they are nutritionally balanced and flavourful. In this recipe, I used red lentils, coconut milk, peanut butter, bell pepper, carrots, potatoes and Thai curry flavours. I finished the Dahl with fresh lime juice and plenty of cilantro. Are you thinking what I am thinking? :-) Yes, definitely not traditional, but sometimes classic recipes need to be kicked up a notch, and this is one of those recipes that needed a change. You have to trust me on this, it is super tasty and comforting, just what we need in October. To add even more veggies, I served this Dahl over roasted butternut squash and grilled zucchini, then I sprinkled pumpkin seeds over the top. Can it get any better than this? Enjoy!