Plant-Based Skillet

Cornbread

: Moist & Flavorful

Dalia pulao recipe is a simple, hearty dish that never gets old. Broken wheat is essentially whole wheat that's been cracked into smaller pieces. It cooks more quickly than most grains and has a good earthy taste. When combined with fresh vegetables and a handful of common spices, it transforms into a hearty and delicious pulao. To make this dalia recipe, the broken wheat is first lightly roasted in oil to deepen the flavour, then set aside. You can definitely skip this step, but roasting gives a nice nutty aroma and non-sticky texture. Add onions, green chillies, and curry leaves in the same cooker and add tomatoes and your choice of vegetables. Add water, place the dalia back in, and pressure cook for a few whistles. This dalia pulao recipe can be easily incorporated into the daily diet, either as a morning meal, a lunch, or a light dinner. It's gentle on the gut, high in fibre, and keeps you full for longer. Prep the vegetables in advance for quick cooking on those busy days. If you have any leftovers, just refrigerate them in an airtight container for up to two days and reheat with a splash of water.

The OG pani puri recipe gets a makeover with the viral rice paper trend entering and taking over the puris! All you need is some water and some rice paper sheets, and soak them briefly, cut them into circles and microwave away. You get the same crispy and crunchy results, which are whiter because this is rice paper, not maida, and there is no deep-frying involved. You can enjoy the same ‘teekha’ water and spiced mashed potato mix with these rice paper pani puris. If you are hesitant to try this pani puri recipe, then you must know it is healthy, as the usual puri shells are made from refined wheat flour (maida) and a mix of sooji in some cases, but rice paper puris are made from rice, making them naturally gluten-free. Rice paper has been used for centuries in Southeast Asian cuisine, especially for spring rolls and fresh rolls, making this pani puri version a fusion of Indian street food and Vietnamese-inspired ingredients. If a pack of rice paper outlasts your enthusiasm for trying pani puri recipes, then you can use it to make healthy snacks like wraps, dumplings, rolls and more. You can have an entire ensemble of rice paper snacks with just one pack. You can also try making them at home with fermented rice, salt and water batter. Enjoy snacking!

Vegan recipes do not get more authentic and delicious than this breadfruit dish that hails from the Konkan coast. The dish is called neerphanas kaap or nirphanasache kaap, which features thin slices of breadfruit coated in a simple masala marinade that is further coated in a semolina and rice flour masala mix, and fried like one does a rava fish fry. It is a great snack with a side of savoury dip like coriander-mint chutney or as a side dish with a simple meal of rice and dal. If you are looking for vegan recipes this monsoon, you have to try this nirfanas, neerphanas or breadfruit recipe. It is a local term in the Konkan region that is also referred to as jeev kadagi. While it might look like an immature jackfruit, the fruit is always consumed raw. It surges in popularity during the festive season when fritters are in demand and also during the monsoon when it grows in abundance. As for the breadfruit, based on which this vegan recipe is based, it is a cousin of the popular jackfruit, but seedless and perhaps tastier given when cooked, and it gets compared to freshly baked bread or even potatoes. The breadfruit is a great energy boosting fruit, which is a complex carb, perfect for those watching their weight and struggling to stick to their diet chart. It is low in fat and has protein, containing all essential amino acids. It is also a great source of vitamins, minerals and fibre.