Rajma masala (red kidney bean curry) – so flavorful, you can hardly believe it’s so easy to make!

Crispy flattened rice and fried peas – snacktime vegan, gluten-free delight!

Millet vegetable stir fry: one-pot meal that sits just right in the lunchbox. Vegetarian-friendly and gluten-free.

How to cook foxtail millet – tips for making the millet fluffy + serving suggestions.

Coconut rice with cashews. No fuss no spill – this vegan meal is great in the lunchbox.

Indian dry curry powder – richly flavorful spice blend with a surprisingly easy recipe.

Jaggery whole wheat halwa – just five ingredients go into this delicious easy to make dessert.

Indian Buddha bowl – butter-lemon mung bean, amaranth leaves stir-fry, sauteed cauliflower, tomato rice.

Malabar spinach / basale leaves cooked with toor dal, tempered with a garlic-chili tadka.

Green bell peppers cooked with a delicate blend of coconut and sesame seeds [vegan]

Green eggplant in mustard-fenugreek masala – for those who love the heady flavors of Indian spices.

Littis (crusty sattu-stuffed balls) toasted in an appe/takoyaki pan, served with chokha and bhujiya.