An easy, delicious vegetarian gravy recipe for the perfect Thanksgiving meal with vegan and gluten-free options.
This is my 250th post!
I never thought I will make it to this milestone! Thanks all of you, as without your encouragement this was never possible!
Ganesh or Chathurti is celebrated in a big way in Goa. People come from far and near to their ancestral homes and celebrate the festival. Schools & colleges are closed down for one week (how I wish I was in school)!! Since we do not have these festivities we have been visiting friends and having a gala time feasting on Nevro, Chaklis, Shev, Churma, Khatkhate and the ultimate Mangane.
Nevro are karanji or karchikai or ghujia, Churma is a sweet and pungent dish made out of Maida very tasty, Khatkhate is a medley of vegetables in a coconut gravy and Mangane is a sweet kheer (vegan) made out of chana daal. Slurp!!
Now that I have you all drooling about the dishes I have been hogging on let me tell you about a simple healthy & fast salad I made today!! 😉
You will need
1 cup fresh sweet corn kernels
2 tblspn sprouted moong
1 teaspoon lemon juice (optional)
½ teaspoon pepper, freshly ground
1. Boil the corn in the cooker 2 whistles. If you are using corn directly then remove them with a sharp knife and then boil the corn. Cool.
2. Mix all the ingredients and serve chilled.