This inspired, vegan take on green goddess dressing doesn’t skimp on flavor. It’s packed with fresh herbs, is subtly tart from lemon, and gets a bit of umami from coconut aminos. It’s perfect for salads, dipping vegetables, Buddha Bowls, and more! Just 9 ingredients, 10 minutes, and a blender required. Let us show you how it’s done! What is Green Goddess Dressing? It’s a creamy, herb-infused dressing that’s thought to have originated in San Francisco in 1923, and it became so popular that it was commercialized and sold by Kraft Foods....

Not only is this sauce incredibly quick to make (20 minutes), but it’s also made with just 6 pantry staple ingredients! This salty, sweet, tangy delight is super versatile, pairing beautifully with tofu, chicken, bowls, and beyond. Let’s get saucy! Origin of Teriyaki Sauce The word “teriyaki” refers to a cooking technique developed by Japanese chefs in the 1700s. It involves broiling or grilling foods in a glaze made from soy sauce, mirin, and sugar (source)....

The gluten-free alternatives I’d tried up to this point were admittedly lackluster. I missed the pillowy, stretchy naan bread infused with garlic alongside my beloved curries, so I got to work. And the results were incredible. Friends, behold, gluten-free vegan naan made in 1 bowl, in 20 minutes, with simple ingredients! It’s the gluten-free naan of my dreams, pairs well with SO many dishes, and is freezer friendly! Let us show you how it’s done....

You may be wondering, Is there any difference in taste and texture (traditional vs this quick method)? In traditional carrot halwa, milk is evaporated slowly which makes tiny granules of milk solids. So you get that granular texture while eating it. Vs gajar halwa made with condensed milk has a creamy and smooth texture. The traditional method of making gajar halwa takes up to 2 hours or more (if made in large quantity)....

About This Recipe In the Gujarati language, we call it ‘Sadi Khichdi’ meaning plain khichdi. As the name says, this Gujarati khichdi is seasoned with turmeric powder, salt, and hing only, keeping it plain and mild. Khichdi should have a mushy texture with a loose consistency like porridge. Follow my recipe and you’ll get the exact same texture. This is perfect for babies (over 6 months) and toddlers. The flavor of this Gujarati khichdi is mild as there are no spices added except turmeric powder....

What Is Gujiya? Gujiya (Gujia) is a traditional sweet, deep-fried, half-moon shaped dumpling. The outer layer is crispy yet flaky in texture and made from all purpose flour. The stuffing is very rich, sweet in taste and made from mawa (khoya), sugar, nuts and it is . Different Regional Names Different regions of India have their own name and version of making mawa gujiya. Some have different methods/ingredients for stuffing. But the basic method, shape, size are almost the same...

We could not believe how much we loved the bright, savory, sweet, and smoky qualities of this salad, and it’s safe to say it’s our new favorite way to pack in a ton of nourishing veggies. Plus, just 10 ingredients and minimal time required. Let us show you how it’s done! How to Cut Kale If you’ve ever had a kale salad and found it too tough to chew, we’re here to tell you kale doesn’t have to be that way!...

What Is Idli? Idli is a popular breakfast food in South India. It is a soft and fluffy steamed, savory cake made with fermented lentil and rice batter. The fermentation process breaks down the starches so it is easy to digest and good for your gut health. Idli itself is mild in taste so it is always served with condiments like coconut chutney, tomato chutney, idli podi, and a side of sambar....

For those who are not familiar with Indian spice box, It is stainless steel flat container aka dabba with tight fitting lid of about 6-7 inch diameter (sometimes 10-12 inch diameter). There are 7 small round containers in the box in which you will be filling the spices. It also includes one (or more) small spoon about a teaspoon of size. I am using masala dabba since beginning of my cooking journey....

Is the Instant Pot Safe? We were initially concerned about whether the Instant Pot was safe (there are horror stories out there about pressure cookers exploding). But after using it many times and learning that it has 10 built-in safety mechanisms, we can verify it feels very safe. One of our biggest concerns was what happens if we forget to release the pressure before opening? Well, it turns out that’s not an issue because the lid has a safety lock that prevents it from being opened when pressurized....

Classic Pakistani Chicken Curry If you’ve ever wanted to taste a simple chicken curry you’d find in a typical Pakistani home, this is it. It’s authentic in that most Pakistani and Indian households have some version of it. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! There’s always the browning of the onions, the stir-frying of the chicken (called ‘bhoon-na‘), the addition of garlic, ginger, tomatoes, and green chili peppers (order varies from family to family)....

Plus, this is a 1-pot, 30-minute recipe that screams comfort food and fall and all of the cozy things. You know how I feel about fall. About Red Curry Red curry is a popular Thai dish made with a base of red curry paste, coconut milk, and vegetables, meat, and/or seafood. The paste is typically made with red chilies, garlic, lemongrass, and other herbs and spices (source), making it spicy and fragrant!...

Ingredients + Experimentation Notes How to make Khichdi This recipe takes into account the state of the person making it. It requires one pot, about 35 minutes of active time, and minimal pantry ingredients. There’s no pre-soaking or fussing, and it’s impossible to mess up. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! The secret to making a simple Moong Dal Khichdi taste good is using a bit of broth (or stock) as well as water....

Of all the food we eat, Fruit is perhaps the most beautiful. Try to buy seasonal and local fruits. Anything that has been transported thousands of miles by air or sea is often picked under-ripe in order to survive the journey. Those will never taste as good as when freshly picked and at the height of its season. Sweet, ripe fruits provide valuable nutrients to the body. You will notice more energy and happiness from eating fresh organic fruits on daily basis....

❤️ Make Malai Modak On Ganesh Chaturthi It’s so easy and quick to make. It gets ready in 15 minutes! (from cooking to shaping). Perfect for those busy days of Ganesh Mahotsav. You’ll have a prasad ready in a jiffy. It’s a no-fail recipe, perfect for beginners No expertise in shaping modak, this recipe is for you which uses the modak mould. Don’t have modak mould? Shape into ladoo. Ganesh Mahotsav is celebrated for 10 days and Modak is Lord Ganesha’s favorite food other than ladoo recipes....

What is Maash Ki Dal (Split Urad Dal)? Urad dal/daal is an ivory-white colored lentil. It comes from husked and split whole urad dal. It’s also called dhuli, or washed, urad dal, indicating it’s clean of the dark outer layer. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! It has taken me packets upon packets of urad dal (I’ve never seen it labeled ‘maash’, as we grew up calling it) to get the perfect al dente texture....

One grain that doesn’t leave me feeling sluggish is oats! That’s why I’ve based this pancake with oat flour instead of all purpose, because it’s healthier. For starters, 1/2 cup of oat flour has 80 fewer calories and 20 fewer grams carbohydrates than 1/2 cup of whole wheat flour. They’re also high in iron, magnesium and fiber, and contain the amino acid lysine, which promotes replenishment of body tissues like muscles and nerves – this makes them an excellent food staple for fitness junkies....

Good news: We found the version that produced PERFECT roasted potatoes every time! Let us show you how! How to Make Roasted Potatoes Behold, our method for perfect roasted potatoes every time: Toss evenly sliced potatoes in just enough oil to coat Add seasonings of choice and toss Place on a parchment-lined baking sheet Make sure the pan isn’t crowded (to ensure they roast instead of steaming) Roast at 425 F (218 C) for 20-25 minutes...

This recipe is a reader request and I thought it was such a great idea that I promptly moved it way up on my to-make list! It starts with fresh (or frozen) raspberries, which are beginning to flood grocery stores much to my delight. They’re delicious right now and will continue reaching their peak flavor as they come more into season. In other words, this isn’t my last raspberry recipe of the summer....

The mango is roasted on direct flame. This provides little smoky, charred flavor to the chutney. It is little messy to roast on flame. Instead you can boil the mango in pressure cooker. I have mentioned both methods in the instruction below. Whenever I make any kind of thepla other than methi thepla, I have to make some kind of chutney to go with it. With methi thepla, we prefer plain yogurt....