Crispy Hot & Sweet Cauliflower Bites

Anyone who grew up in India knows about ‘Maggi Hot & Sweet Sauce‘. I know it was one thing I could not enjoy anything without. So I went on to experiment with ingredients in my pantry to create something close from scratch. I hope you enjoy the same as I and my family did.



  • 1 Medium-size Cauliflower head; Cut florets;
  • 1/2 Cup Rolled Oats Flour
  • 1/4 Cup Quinoa Flour
  • 1/2 tsp Sriracha Powder
  • 1/2 to 1 Cup Plant-Based Milk (Quantity depends on type of milk)
  • 1/2 tsp Sea Salt (Adjust to taste)


  • 4 tbsp Sriracha Sauce
  • 2 tbsp Maple Syrup
  • 2 tbsp Liquid Aminos


  1. Pre-Heat Oven at 400F
  2. Prepare a flat baking tray with parchment paper
  3. Mix all ingredients for the sauce in a bowl and set aside
  4. Mix all dry ingredients for the cauliflower coating in a large mixing bowl.
  5. Add part of plant-based milk in the dry mix and mix well. Keep adding and mixing the coating batter until like pancake mixture or thicker consistency is reached. We want to make sure the florets can be evenly coated without it being drippy.
  6. Add the cauliflower florets into the batter and mix well.
  7. Place the coated florets on the baking tray and place it in the oven for about 30mins. You are looking for even golden brown over the florets.
  8. Once golden brown, take out the cooked florets and mix in the sauce to evenly coat the sauce.
  9. Using the same baking tray, place the florets back for another 10mins in the oven.
  10. Enjoy with your favorite dip or bed of salad!!

Cabbage with Peas

What, Cabbage as an Entree and not in a Salad? Yes, and it is common in India. Not to forget the benefits of cabbage for your body with the benefits of spices. Make it an easy wrap using your leftover Pita bread.



1/2 cabbage head; finely chopped and washed
1 cup frozen peas; thawed
1 tsp cumin seeds
1/2 tsp mustard seeds
1/4 asafoetida (Hing)
1/4 tsp red chili powder
1/2 Garam Masala
1 tbsp of coriander powder
1 tsp salt (adjust to taste)



1. Take a medium size saucepan and heat the saucepan on medium heat.
2. Add cumin seeds, mustard seeds, and asafoetida. Stir them until they start spurting.
3. Add red chili powder, Garam Masala, coriander powder, and salt. Stir for few seconds.
4. Add chopped cabbage. Stir well along with the spices in the saucepan.
5. Add peas to the saucepan.
6. Mix cabbage and peas well. So cabbage and peas are covered with the spices.
7. Cover the lid of the saucepan.
8. Check cabbage and peas after every 3-4 mins.
9. Cook until cabbage is soft to eat.
10. Serve it hot and enjoy this green healthy entree with your favorite roti or brown rice. Make a wrap or fill in a pita or a sandwich.

Besan Shimla Mirch/Chickpea Flour Green Bell Pepper

What’s in the name!! This dish is a quick and easy to prepare something when you have nothing else in your fridge other than Green Bell Pepper aka ‘Shimla Mirch‘ in northern parts of India. Quick roast with Chickpea Flour aka Besan and also readily available at your local Indian store or Amazon. Enjoy as a side to other main course entrees or with roti or make a wrap


2 green bell peppers; chopped
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
1 tsp fennel seeds powder
1/2 tsp sea salt (adjust to taste)
1/3 cup chickpea flour
1/4 cup of waterRotis/Breads

1. Heat a small saucepan with a low setting of the stove
2. Add cumin seeds, asafoetida, turmeric powder, fennel seeds powder, salt, and chickpea flour to the saucepan. Stir for 5-7 mins or as soon as it changes color to light brown.
3. Add bell pepper to chickpea flour with water. Mix well.
4. Cover the saucepan with the lid and cook the bell pepper.
5. Keep checking after every 2-3 mins until bell pepper is soft.
6. Enjoy besan shimla mirch with roti or make a wrap.

Papdi Chaat/’Indian Style Loaded Crackers’

Last time I made Papdi Chaat, I prepared the ‘nachos’/’crackers’ from scratch as I could not find crackers in the market which were oil-free and prepared with acceptable ingredients. I was walking through the isles of my local grocery store and I came across ‘Mary’s Gone Crackers’.

I had so many ideas going through my head on how I could use them. I started with Papdi Chaat as this is not only favorite but my kids favorite too.


1 15oz can chickpeas; drained
20 Mary Crackers [no oil]
1 large potato; boiled, peeled and cubed
1 medium size red onion; finely chopped
1/2 cup non dairy yogurt; whisked
2-3 tbsp green chutney (adjust to taste)
2-3 tbsp date chutney (adjust to taste)
1/2 tsp roasted cumin powder
1 cayenne pepper; finely chopped (optional)
1 serrano pepper; finely chopped(optional)
3-4 tbsp cilantro leaves; finely chopped


1. Take a flat serve ware of your choice and lay the Mary crackers.
2. In a bowl take yogurt and whisk it to make yogurt smooth and easy to drizzle on the crackers.
3. Drizzle yogurt on the crackers.
4. Spread half cubed potato and half the quantity of chickpeas on the crackers.
5. Drizzle 2-3 tbsp of yogurt on chickpeas and potatoes.
6. Now Drizzle green chutney and then date chutney.
7. Garnish with roasted cumin powder, onions, cilantro, and Serrano or cayenne pepper.

• you can always increase or decrease the quantity of yogurt and chutney’s depending on the taste buds of your family.

Pinto Bean Tostadas

It is time for Taco Tuesday in my family where I get to make something from the Mexican and Latin American kitchens. This time I wanted to adventure into Tostadas. The Mexican pallet is so close to the Indian pallet with the ingredients and spices. I am no expert in Mexican cooking but I manage my way through with the help of my peers on online. My family likes it.

– 1 Cup Pinto Beans; Soaked 7-8 hours or 1 can Pinto Beans
– 1/3 Cup Green Bell Pepper; Chopped
– 1 tbsp garlic; finely chopped
– 1 tbsp jalapeno; finely chopped
– 1 small white onion; finely chopped
– 1 tsp Apple Cider Vinegar
– 2 tbsp Cholula Hot Sauce or Any preferred Mexican Hot Sauce
– Sea Salt (to taste)
Yellow Corn Tortilla (Any number of pieces you prefer)

– Finely Chopped (Raddish, Jalapeño, Red Cabbage, Cilantro, Red or White Onion)

– Boil the soaked beans with 2 cups of water or if you using pre-prepared beans, drain the water from the beans.
– Heat the small size saucepan on medium heat.
– Add onions and garlic together. Cook for 5-7 mins. Notice onions turning light brown in color. Add a few spoons of water if sticking to the saucepan.
– Add chopped green bell pepper to the saucepan and cook with onions.
– Add and mash the pinto beans with chopped jalapeño in the saucepan
– Add sea salt, apple cider vinegar, and Cholula sauce to the vegetables and beans. Mix all the ingredients.
– Cover the lid and cook for 3-4mins.
– (In the meanwhile) preheat oven to 350 F degrees and toast the yellow corn tortilla. Time may depend on brand and type of Tortilla. Please monitor to make sure it’s crisp.
– On the crisp tortilla, spread few spoons of retried beans and garnish with your choice of toppings.

Cauliflower Rice Poha/Pulav

Eat to live and not live to eat. The Indian kitchen has some comfort recipes and one of them is Poha aka. flattened rice with vegetables. A lot of diabetic friends would be scared of eating traditional Poha due to flattened white rice as the main ingredient. The other day, I came across Cauliflower Rice at my local grocery store and immediately I went into my adventure. I wanted to cook the most common rice recipes and serve to my family.

So, my first adventure was conquerring the traditional Poha and replace the rice with Cauliflower Rice. To my surprise, my family could not figure out difference. I want to share this reciepe to all my friends who maybe missing on this dish due to rice and now we have an option.

2 cups of cauliflower rice (follow the instructions on the packet)
1 potato; peeled and chopped
1 medium size onion; thinly sliced
1 cup peas; thawed
1 carrot; peeled and chopped
2-3 dried whole red pepper
5-6 Curry leaves
1 tbsp mustard seeds
1 tsp turmeric powder
1/2 tsp garam Masala
1/2 tsp sea salt (adjust according to taste)
1 tsp lemon juice

2-3 tbsp cilantro leaves; washed and chopped
1 Serrano pepper;finely chopped

1. Prepare the cauliflower rice according to the instructions on the packet. If steaming let the rice cool down.
2. Take a medium-size saucepan and place it on medium heat.
3. Once the pan is heated add mustard seeds, Curry leaves and dried whole pepper. Stir for 2-3 mins.
4. Add onions to the saucepan and stir onions until they turn light brown in color. Add 2-3 tbsp of water if onions are sticking to the saucepan.
5. Add potatoes, carrots, peas, and salt to the onions with 1/3 cup of water to cook vegetables. Cover the saucepan with the lid to cook vegetables.
6. Transfer the cauliflower rice in a mixing bowl and add turmeric powder, garam Masala,red chili powder.
7. Once the vegetables are cooked add the cauliflower rice in the saucepan. Mix vegetables and cauliflower rice together.
8. Add lemon juice and mix together.
9. Cover the saucepan with the lid for 5-7 minutes.Stir occasionally so the cauliflower rice doesn’t stick.
10. Garnish with cilantro and Serrano pepper.


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