Using Shan Masala Biryani, you can whip up a delicious mushroom biryani in less than 45 minutes.

A dip made out of Whole Mung Dal. Taste as good as the Mexican Pinto Dip

Roasted eggplants with cooked whole mung and chana dal makes for healthy and nutritious salad.

Muruku is made with rice and urad dal flour so it’s an ideal snack for people who are gluten intolerant.

Chickpea Salad with Bell Peppers – Here is a simple, colorful salad without any cheese.

A simple and a delicious Strawberry shortcake using cream cheese in the shortcakes.

Driscoll Strawberry Shortcake with a refreshing taste the lemon curd.

Pinto bean dip with a sprinkle of mango powder.

Another way to use Jasmine broken rice to cook fried rice.

Slightly sweet and tangy, the Asian spices marry perfectly well with the peanut butter.

Purple taro cooked with coconut milk and sago.

A Summer Salad or Appetizer – Sprouted Mung Dal.

A stalwart companion to vegetarians – Mung Dal.

Use this green chutney as a dip for savory fritters or as spread on sandwiches or to flavor grilled meats.

No baking healthy raw coconut brownie.

Peanut Butter Dressing – Tangy and delicious as a dressing or a dip.

French cookie/cake – The distinctive feature of this is beurre noisette (brown butter).

Savory taro cake is a common dim sum item.

A scrumptious cake with intense flavors from the spices and molasses with a subtle bite from the Stout and ginger.

Learn the tricks to making light, crunchy and airy tempura batter.

Tomato garlic chutney using tomatoes, garlic and Kashmir  red chili powder.

Cucumber Radish Raita or Pachadi – A refreshing side dish to go with your grilled meats or with spicy food to counteract the heat.