Indian As Apple Pie

Kala Chana with Punjabi Masala

February 27, 2017
Written by Anupy Singla

Beans › Kala Chana › Punjabi Masala › Vegan › Vegetables ›

This past weekend demoing at the Whole Foods in Willowbrook, I showcased one of the best-kept Indian food secrets - kala chana, or black chickpeas, high in protein and meatier in texture than their white counterpart. Not one person knew what they were trying, but once they did, they were sold! Here's an easy recipe for kala chana made with my Punjabi Masala, which is just onion/ginger/garlic/turmeric ground down into a paste.  Kala Chana Chaat with Punjabi MasalaMakes 6 cups  2 cups dried kala chana, cleaned and washed½ onion, finely chopped2 – 3 Thai, serrano, or cayenne chiles, stems removed and...

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Creamy, Spiced Mac and 'Cheese'

February 02, 2017
Written by Anupy Singla

Cashew Cream › Pasta › Spices › Turmeric › Vegan › Vegetables ›

The other night I was lusting over my girls' mac and cheese. It was the new hip organic kind out of the box. But, it was cheese. I've stayed away from dairy for over two decades now, well before it was hip to be vegan, plant-based, or whatever folks want to call themselves. I eat non-dairy because if I eat milk and cheese, my stomach starts to hurt. When I stopped eating it regularly I started to feel great, and the rest is history - I even wrote a book about it!  I'm human though, and I miss my creamy,...

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Protein-Rich Aloo Gobi, Healthier and Delicious

January 14, 2017
Written by Anupy Singla

Cashew Cream › Cauliflower › Gluten Free › Recipes › Turmeric › Vegan › Vegetables ›

Traditionally, vegetarian Indian meals have at least three components: a vegetable sabzi (stir-fry), lentils, and rice or bread. The idea behind this theme? That the lentils afford a vegetarian protein to help nutritionally balance out the meal.  I don't know about you, but most days I'm lucky to just get dinner on the table. I'm not always able to make sure we have that protein component in our meals even if we still want to eat a vegetarian diet. Why, I'm on a mission to taste test non-traditional ingredients in my recipes. Ingredients like quinoa, cashew cream, edamame, are known outside the...

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Chile-Onion Quinoa Polenta Bake

December 16, 2016
Written by Anupy Singla

Gluten Free › Polenta › Recipes › Vegan ›

     Polenta, to me, always represented a stomach ache. Because whenever I've eaten it out, it's made with dairy.        I love splurging as much as the next person, but eating too much of anything dairy is just tough on my system, forcing me to be largely dairy-free for over 2 decades. If you have my second book, Vegan India Cooking, you already know this about me.       It's why I love finding different ways to make things that we traditionally believe rely on cheese and cream to taste good. This recipe does the trick. I...

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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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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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