Green Moong Mughlai Makhani is a delicious and creamy Indian lentil dish made with whole green moong beans, aromatic spices, and a touch of cream for a rich flavor. The main ingredients include whole green moong, onions, ginger, garlic, green chilies, and powdered spices like turmeric, chili powder, and coriander powder. Tempering with ghee, cumin seeds, cloves, and bay leaf adds extra flavor, while yogurt, butter, and cream make the dish even more delicious. Whole green moong is a tasty and nutritious meal. Enjoy it with roti, paratha, puri, naan, kulcha, or rice.

After some time away due to hip and knee replacement, this is the first recipe I've made this year. I hope to get back in the kitchen and keep sharing my recipes. I started with this recipe because it's very simple to make.

Mini hamburg steaks made with 50g of ground meat each. There’s no sugar, but they’re simmered briefly in a sweet and savory sauce made with vinegar and mirin. Even strong-flavored vinegars become mild and tasty in this dish, which is surprising. You can use any vinegar you like—balsamic vinegar will make the sauce sweeter.

At our house, Sunday means pizza. But sometimes you have to get creative because kids get bored quickly (at least mine do). Here are two pizza variations I make for my family... They're also perfect for a picnic with kids or for a work lunch. They're super soft!

These healthy mini pork cutlets are made with tofu and thinly sliced pork. They're perfect as a main dish or for lunchboxes. I came up with this recipe when I wanted a healthier option and tried mixing tofu with pork—turns out, it was delicious! Give it a try!

Here's a tasty idea to always have on hand: small, delicious mini focaccia made with chickpea flour! Sure, nothing beats freshly baked focaccia, but what about those sudden cravings for something good? Or when an unexpected event or busy schedule leaves you starving at lunch or dinner, but you still have to start cooking? Instead of reaching for snacks or junk food while you wait for your meal, why not grab one of these healthy mini focaccia from the freezer and warm it up for a few minutes in the toaster, skillet, or oven? Eating healthy is not only possible, but it also takes less effort than you might think—and most of the time, it's even more delicious and satisfying, I promise!

It’s summer! What fruit is absolutely delicious this time of year?? Peaches!!! 🍑☀️I call them “mini cakes” because they have a moist, compact texture—not like a muffin which tends to be lighter and fluffier. The idea came to me because I had a couple of peaches that turned out to be “mealy,” and I didn’t want to waste them, so I tried using them in a recipe.If you also have some peaches that are a bit overripe, this is a great way to use them up!I also had some heavy cream open and the result turned out amazing! (I do need to take a better photo though 😅, they disappeared so fast!)

If you’re tired of staying in, why not make some mini bánh pía for the Mid-Autumn Festival? These mini flaky pastries are filled with mung bean and durian. The recipe is simple and easy to follow. The pastries are soft, fragrant with durian, lightly sweet and rich, and their small size makes them perfect for snacking in one bite. My family says they taste just like the mini bánh pía from the store! I usually bake at night, so the photos are a bit dark.

These cute, mini baguettes with a crispy crust and hollow center filled with pâté are an unforgettable snack from my hometown! The method is similar to making Vietnamese baguettes, but the shaping is smaller. I learned this recipe from Nguyen Hai Hanh, who is known for making the best, most authentic Vietnamese baguettes with a thin, crispy crust and deliciously hollow center. Thank you for this wonderful recipe!

When I go to the supermarket after school, my kids often ask for mini pizzas. They're round, super shiny, and usually greasy. I read the label—not something I do often, though I should—and I see they use pomace oil. That's the short story behind this recipe: finding the right balance between taste and health. These mini pizzas are inspired by a recipe from a Neapolitan blogger friend of mine, a queen of pizza and baked goods online. But I made them my own. I left out the sugar and lard, used water and rice milk, and sourdough starter, which I haven't managed to make at home yet, so I buy the dried version at the store. That one has about 30% baker's yeast, but the rest is really, really natural (again, the label tells the story). I made these in one morning, just in time for a lunch appetizer when they were still piping hot, topped with thinly sliced Parma ham, for a Margherita-style snack with tomato sauce and buffalo mozzarella, and even to nibble on at dinner.

Quantities mentioned here are for 2-3 servings of koddel (~250 gm of vegetables). For double the koddel quantity increase masala quantity by 1.5-1.75 times. DO NOT increase proportionally. For more than double quantity kindly use your intelligence to determine quantity. I have no clue or experience regarding that.If you do experiment please let me know in comments the quantities.

#greenveg.This is the finest version. You can have with rice or roti. You may opt to have with Dosa aur with Puri.