Growing up in an Indian-American household, shakarparas are a staple cookie for the holidays. My family makes traditional shakarparas every year, and I wanted to give my own twist on it for the fall season. I used the original recipe and adapted it for the fall season by adding pumpkin and different spices.
My grandma loves fried cauliflower, so I learned to make it for her.
These chickpea empanadas with a bright salsa fresca, or salsa verde, are so crave worthy, spicy, lightly smoky, flaky and mmm just so scrumptious.
This recipe is inspired by the vegetarian koftas (Indian meatballs) my mom used to make when I was growing up. I have tried to elevate it into meatless scotch eggs with a layer of mince soya made of split chickpeas and paneer. The rhubarb sauce adds a punch to the dish. All these indian flavors are sure to tickle your taste buds!
This recipe is, “A perfect innovative fulfilling meal”, This was handed down to me by my mother.
Crispy Veg Pakora is made with gram flour/chickpea flour and is one of the most famous snacks from Pakistan. We make it with different veggies or even with chicken.
So fun to make and so light and crispy! I remember my mom making them when we were young. Now I decided to try my hand at them!
This is a tasty fresh green apple dessert, which is crispy, crunchy, sweet, sour, and salty!
A vegan take on the classic crab cake. Made with oyster mushrooms which mimic the texture of crab meat.