Indian As Apple Pie

Tukri Pakora, Baked Veggie Squares

October 18, 2016
Written by Anupy Singla

ChickpeaFlour › Chutney › Kids Eat Healthy › Snacks › Turmeric › Vegan ›

My mother came up with the name for this snack. It's essentially a baked chickpea fritter or pakora cut up into little pieces - tukri in Hindi refers to little pieces. One of the key differences between this and a fried pakora is that most of the veggies are coarsely hand grated to give you a distinct texture rather than just chopped or sliced.  This recipe is in my second cookbook, Vegan Indian Cooking (page 104), but I got to thinking. Why limit myself to chickpea flour? I had Teff flour in the pantry and have always wanted to give it...

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Shakarkandi Paratha - Sweet Potato Indian Flat Bread

October 06, 2016
Written by Anupy Singla

I've always had a love-hate relationship with Sweet Potatoes, shakarkandi in Hindi.  On the one hand, I know how good they are for us - high in beta-carotene and Vitamin A. On the other, they're intimidating to cook. Baking takes at least 45 minutes. Boiling means they are water logged and tasteless. I needed a better way. My go-to food bible, The World's Healthiest Foods by George Mateljan, had the solution. If you don't have this book, get it - every food is in here with basics on nutrition and optimal ways to cook and preserve nutrients along with delicious and easy recipes. ...

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Chaat Masala Indian Street Corn Rocks Your July 4th and Beyond

July 04, 2016
Written by Anupy Singla

Healing Spices › Kids Eat Healthy › Snacks ›

Chaat Masala is one of those spices that if you know it, you can't get enough of it. But, what is it? Chaat in Hindi literally means to 'lick'. The thought is that something is so delicious that you want to lick your fingers clean. It's used in most North Indian street foods. Most vendors create their own unique blends, but most blends have a few common ingredients including kala namak (black salt), black pepper, and dried mango powder. The citrus taste element from dried mango powder gives you a lemony base and profile that pairs perfectly with corn. So, Get your...

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Haldi Achaar: Quick, Easy Pickled Turmeric

May 10, 2016
Written by Anupy Singla

Healing Spices › Spice Blends › Turmeric ›

No doubt, the hottest spice these days is Turmeric. Warm, earthy, bold in flavor. Healthy for you. But how do you actually eat it? And why should you really?  Turmeric is a natural anti-inflammatory. In the most basic sense, think of how you feel when you wake up with a sore throat. It hurts to swallow. The tissue in your throat is swollen.  The curcumin in turmeric helps fight the infection and inflammation.  A very easy way to get fresh turmeric into your day? Pickle it!  You can find fresh turmeric now in many specialty grocers. In Chicago, I head to...

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Indian Omelette; Spicy, Savory, Deliciousness

January 31, 2016
Written by Anupy Singla

Eggs › Gluten Free › Recipes › Spice Blends ›

"So, what makes an Indian omelette?" asked C.  It was a fair question. We were standing in the buffet line at the Marriott in Racine, Wisconsin the morning of a soccer tournament for our girls watching someone making fresh omelettes to-order. And, as usual, I was bragging that no one can top an Indian version of the everyday omelette.  I'm still shocked it has yet to go mainstream in the American foodie world. It's hard to believe that something as amazing as this has been kept a secret all this time. The Mexican version of the omelette has been on...

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Chickpea-Quinoa Spiced Poora (Crepes); Healthy, Happy New Year!

December 31, 2015
Written by Anupy Singla

Gluten Free › Kids Eat Healthy › Snacks › Vegan ›

The perfect snack, wrap, bread. Naturally vegan, gluten-free, and absolutely delicious, besan poora is a common breakfast item and snack food in North India. It is traditionally made from besan, or flour made from ground black chickpeas.  As we head into 2016 and aspire to eat healthier, I added some quinoa flour. With 4 grams of protein per 1/4 cup it's a fantastic way to boost protein in your family's diet without compromising flavor. It's an especially important component for the Indian community - where we eat largely vegetarian, but still want and need protein.  2 cups besan (chickpea flour) *1...

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DIY Tandoori Roasted Brussels Sprout Stalk - Indian Twist on Thanksgiving

November 24, 2015
Written by Anupy Singla

Kids Eat Healthy › Masala › Recipes › Spice Blends › Thanksgiving › Vegan ›

DIY. So not my thing. Do-it- yourself projects give me hives - they assume the luxury of time. Life is way too busy and the house too messy right now to add another thing on my plate. But, when I spotted these Brussels Sprout stalks at my local Whole Foods in Lincoln Park - Chicago, I just had to buy them. I was going to make something out of this! But, what?  The first thing I noticed was how excited my girls were. They do eat Brussels Sprouts, but these were a whole new level of eating. They look FUN....

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Indo-Chinese Toasted Quinoa-Shredded Kale Fried Rice

October 16, 2015
Written by Anupy Singla

Gluten Free › Indo-Chinese › Masala › Vegan ›

When visiting India, most folks immediately envision eating Indian food. I, on the other hand, think Chinese. Strange? Not really, if you know and understand the amazing tradition of Indo-Chinese cuisine.  The concept of Chinese prep with Indian spices is thought to stem from the small Chinese community living in Kolkata (Calcutta) in the eastern Indian state of West Bengal.  Most of this now about 2,000 member community is of Hakka origin. Their cuisine is delicious and well celebrated in many parts of India and Asia, but the food now popular in India and known as Indo-Chinese cuisine has very little to...

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Chickpea-Quinoa Masala Sliders, Vegan and Gluten-Free

September 08, 2015
Written by Anupy Singla

Gluten Free › Kids Eat Healthy › Masala › Vegan ›

  Veggie burgers at home? Way too much work, right? Absolutely wrong. So utterly simple you'll kick yourself for not trying this sooner. I make mine from cooked chickpeas and help them bind with besan, or chickpea flour. This easily makes them vegan, gluten free, and super high in protein and fiber.  Chickpea-Quinoa Masala SlidersYield: about 27 patties (2 1/2 inches in diameter, 1/4 inch thick) 4 cups cooked chickpeas*2 cups cooked quinoa, preferably red2 cups grated uncooked sweet potato1/3 cup grated raw carrot1 cup grated white cabbage1 medium yellow or red onion, finely diced1 (2-inch) piece ginger, peeled and...

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Slow Cooker Kala Chana: Punjabi Black Chickpeas

August 17, 2015
Written by Anupy Singla

Curry › Gluten Free › Kids Eat Healthy › Vegan ›

Not to worry if you've never heard of Kala Chana. Many non-Indian have not. For us Punjabis especially, though, black chickpeas hold a special place in our hearts. They are tiny, hearty, and give off a delicious aromatic broth that the more commonly found cousin, the white chickpea or garbanzo bean, just can't go up against. They are also slightly higher in protein and fiber than their white counterpart. For example, 1 cup of kala chana has about 15 grams of protein and 13 grams of dietary fiber.  Many folks just soak and boil them to add into snack foods and...

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