Creamy and rich dal makhani — literally "buttery lentils" — is probably one of my husband's very favorite dishes on those rare occasions when we do eat or order out. This Punjabi dish usually consists of whole urad beans, kidney beans, butter, cream and, of course, spices.
Popular at roadside stops and food stalls in North India, this dish is now a classic that has extended beyond the borders of India. If only we could get such delights at quick stops and stalls here in North America! Luckily, it can be made at home without too much fuss and bother. I've made several attempts myself to create this dish in my own kitchen and this time around, I skipped the dairy component and went with coconut milk for the creamy element that adds to the texture of the velvety legumes. I honestly think this version is the best one I have made so far. You won't miss the dairy. Even better than restaurant versions, because in my opinion, homemade in your kitchen with fresh ingredients and tender loving care makes for a more enjoyable meal.
Now that I've learned to make my own tortillas at home, there is no going back. Goodbye to those rubbery things that are offered at the grocery store, complete with ingredients I don't even know how to pronounce. This is my second attempt at making these in my own kitchen and they worked out even better than the ones I made a while back. Spelt flour features here. The dough was easy to work with and I had them made in hardly anytime at all. No fancy equipment is needed either. Just a bowl and a non-stick pan.
I positively adore falafel. That's not surprising as I adore little bites. I've experimented with many different kinds, including ones featuring quinoa, green peas and sweet potato. As it is pumpkin season, I figured that would just be the right mix with chickpeas and some spices. Certainly rather unorthodox, as I cooked the chickpeas before adding them to the mixture — often they are just soaked overnight and drained — and as I was combining everything, I thought, why not throw in some sun-dried tomatoes for an extra bit of flair. I also baked them instead of frying because I'm not a big fan of oily foods. Moist with a slightly crisp exterior, these mildly spiced falafels just might be a new favorite.
I positively adore raw treats. As a savory type of gal, I do like a bit of sweet here and there, but I'm not into desserts or snacks laden with refined sugars. There are many advantages to this rich and creamy fudge recipe. First, you get a good dose of protein from natural peanut butter and healthy fats from the coconut oil and butter. Second, the recipe is so simple that I didn't even have to pull out my cumbersome food processor. Honestly, my food processor works well, but the design is dreadful because it's such a pain to clean — clearly the people who came up with it never did dishes! After the coconut oil and butter are melted, all the ingredients get combined in one bowl and then transferred to a pan. Pop in the freezer to set, cut into little bites, and store in the refrigerator for up to a week or so. And finally, of course, they're delicious!
These are also perfect for a quick breakfast bite in the morning. I'm not a big breakfast person, so a little nibble of this fudge is just about right to keep me going until lunch time. The combination of peanut butter and cocoa is not to be resisted, especially when you add in some maple syrup and vanilla. Exquisite.