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.
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!
Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. If serving chilled, refrigerate at least two hours before service.
Note: this soup can be made well in advance or frozen for later use.
I am a huge fan of hummus, but I don’t always love making it at home, because it takes a little bit of effort to get it as smooth as restaurant quality hummus.
By swapping the chickpeas with raw zucchini, this hummus becomes so creamy, so light and refreshing, and comes together so fast, it’s my absolute favorite way to make hummus at home!