Mixed vegetable Khichdi

Khichdi in hindi means hotchpotch, which is like a stew with lot of ingredients cooked in one big pot. There are many variations to the Indian khichdi. Here is our take on this wholesome meal with rice, lentils and vegetables that is perfect for the whole family. Also this is a great choice for babies about 8 months and older because it's mushy and easy to digest. 

Prep Time: 20 mins
Ingredients:

Rice (basmati/sona masoori): 1 cup 
Moong Daal: 1/3 cup 
Mixed vegetables of your choice: 1/3 cup
( Carrot/Cauliflower/Peas )
Onions (chopped): 3 tablespoons
Ginger (chopped): 1 teaspoon
Garlic (chopped): 1 teaspoon
Jeera: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Green chillies (optional): 1-2
Ghee: 2-3 tablespoons
Salt to taste
Water: 2 1/2 cups

Heat some oil/ghee in a pressure cooker. Add the jeera, ginger, garlic, onions and saute. Add turmeric, salt, chopped vegetables and saute again for 2-3 mins. Add the moong dal and rice and stir for another minute before adding the water. Adjust the salt. Pressure cook for 2 whistles. 

For babies you can over cook for about 3-4 whistles and mush it up with a spoon. Serve hot with ghee or even mix it up with yogurt.

Guacamole

Guacamole is a great Mexican dip that is made of avocados. Avocado on its own is very plain tasting but jumps to life mixed with these spices. Serve them with tortilla chips and we bet you wont stop the munching.

Prep Time: 10 mins

Ingredients:

Avocado: 1

Onion (finely chopped): 2 tablespoons

Garlic (finely chopped): 1 pod

Green Chilies (chopped): 2

Lemon Juice: 1/2 lemon

Salt to taste

* The trick with good guacamole is getting a good avocado. You should press and check to see if its slightly ripe. Overripe ones when you open are more brown than green. The key is to find the flesh all green and soft.

Finely chop the onions, garlic and green chilies. We usually do it in the food chopper on one single run. Cut the avocado and deseed it. Scoop the flesh out and run it in the mixer just once to get it all smooth.

You could even mix it with a spoon and add it to the chopped onions, garlic and green chilies.  Finally add the salt and lemon juice to your taste. You could even add some chopped fresh cilantro leaves if you like.

The dip is ready to be served.

Khara Pongal and Sakkarai Pongal

Wishing all our dear readers abundance of  happiness and prosperity on this Pongal. Pongal is a harvest festival mainly celebrated by the people of Tamil Nadu.  It also coincides with MakaraShankaranthi  which is also the harvest festival for many other states. On this special day  they make the two versions of this rice and lentil dish, one sweet and one spicy  i.e,  Sharkara Pongal and Khara pongal.

    Ven Pongal/ Khara Pongal

Prep Time: 30 mins
Ingredients:

Sona Masuri Rice: 3/4 cup

Yellow Split Moong Dal: 1/4 cup

Jeera: 1 teaspoon

Black Peppercorn: 1 teaspoon

Ginger (grated): 1 teaspoon

Green Chili (chopped): 1

Turmeric Powder: 1/2 teaspoon

Ghee: 3-4 tablespoons

Curry Leaves: 2-3

Water 

Heat some ghee in a pressure cooker.  Add jeera, black peppercorns and the grated ginger and saute. Add the moong dal and saute for a minute. Add the rice. Put the turmeric powder and saute for 5 mins.  Add 3 cups of water.  Put salt to taste.  Stir and cover and cook for about 3-4 whistles.

Turn off the heat. Open and check to see if its all cooked and should look little mushy. If you think its still thick and lumpy. Boil some water and add it little by little while continuously stirring.  Heat little more ghee and fry some cashews and add on the top. Serve hot plain or along with some steaming sambhar.

                                                                  Sakkarai Pongal

Prep Time: 30 mins
Ingredients:

Sona Masuri Rice: 3/4 cup
Yellow Split Moong Dal: 1/4 cup
Jaggery: 1/2 cup or more 
Cashew nuts: 1 tablespoon'
Raisins: 1 tablespoon
Cardamom: 2 pods powdered
Ghee: 1/3 cup
Milk: 1/2 cup
Water : 3 cups

* You can fully cook it in low fat milk or do half - half ratio of milk and water.

Lightly toast the moong dal in a pressure cooker without any ghee. Add the rice. Pour the milk and water and pressure cook for 3 -4 whistles until fully soft and cooked. Melt jaggery with 2-3 tablespoons water until syrupy. Open the pressure cooker and add in the melted jaggery and stir well and let it thicken on low heat. Add the ghee and cardamom powder. Stir well. Turn off the heat. Fry some raisins and cashews in one tablespoon of ghee and garnish.  

Serve warm.

New Year's Special - Quinoa with stir fried veggies

Wishing all our dear readers a very happy, peaceful and prosperous New Year.

New resolutions are always talked about during New years. One of ours is to include more healthy choices in the diet. Quinoa is a high protein low gluten grain that is very popular these days. So here's our first recipe with this power packed grain.

Prep Time: 30 mins

Ingredients:

Quinoa: 1 cup

Water: 2 cups

Vinegar (optional): 1/2 teaspoon

Chilli garlic sauce: 1 teaspoon

Ginger (chopped): 1 teaspoon

Garlic: 1 teaspoon

Green chillies: 2

Onion: 1/4 cup

Mixed veggies of your choice: 1/2 cup

Salt and pepper  to taste

* We have used some chopped cabbage, carrots, broccoli, bell peppers, corn, edamame beans and  peas.

Boil the quinoa in water with a pinch of salt. Boil for about 15 mins until you can almost start to see little threads that looks like a sprout to the seed. You can do a taste check and see if  it  has become soft. If you have extra water, drain it off. Keep the cooked quinoa aside.

Heat oil in a deep wide-mouth pan or even a wok. On medium to high flame saute the onion, ginger, garlic and green chillies. Add the chopped veggies and stir fry continuously on high flame. This is done to retain its crispness. But make sure you dont get it all burnt. Add the vinegar, chilli garlic sauce and pepper. Toss in the drained quinoa and saute for another minute. Turn off the heat. 

Serve it hot. 

We have given a vegetarian low calorie version, however you could add some cooked chicken or scrambled egg to make it more interesting.

Once again we wish all our readers happy new year.

Aloo Methi

Aloo methi is a great combination of potatoes and fenugreek leaves stir fried with the Indian masala. Methi which are fresh fenugreek leaves is supposedly known to have anti diabetic effects along with increasing metabolism. Though they are slightly bitter on their own they taste good in this combo.

Prep Time: 20 mins

Ingredients

Potato (cubed): 3  medium 
Methi Leaves: 1 bunch 
Onion (chopped): 1/2 a big onion
Ginger (chopped): 1 teaspoon
Green Chili (chopped): 2
Chili Powder: 1 teaspoon
Turmeric Powder: 1/2 teaspoon
Coriander powder: 1 1/2 teaspoon
Jeera: 1 teaspoon
Kasoori Methi (crushed): 1 teaspoon
Chaat masala (optional): 1/2 teaspoon
Salt to taste

Heat oil in a deep pan. Add jeera, ginger, green chillies and onions and saute until they get a little translucent. Add salt and turmeric.  Add the methi leaves and saute for 2 mins. Now add the cubed potatoes. Cover for 10 mins until the potatoes are cooked. Add the chilli powder, coriander powder and saute well. Add the crushed kasuri methi and chat masala. Mix everything well on low heat. Adjust the salt. 

Aloo methi is ready to be served with hot phulkas. Note if you have leftovers of this sabzi/dish, mash them up a little more and stuff between your chapatti dough and make paranthas.

Bagara Baingan

Bagara baingan is a dish that brings back memories of the wonderful city of  Hyderabad and the great cuisine it offers. Even though eggplant is referred to as not so likable vegetable, here  it's cooked in a perfectly balanced gravy that makes you thinking again. So have no glitch and try this recipe soon, its sure to be a hit.

Prep Time: 30 mins
Ingredients

Smal Indian Eggplants: 6-7

Onions: 1/2 cup (finely chopped)

Green chillies: 2-3

Ginger-garlic paste: 1/2 teaspoon

Curry leaves: few

Grated coconut: 1/3 cup

Peanuts: 1/4 cup

Sesame seeds/Til (white): 1 tablespoon

Tamarind pulp: 1/4 cup

Water: about 1 cup

Turmeric powder: 1 teaspoon

Chilli powder: 1 1/2 teaspoons

Coriander powder: 2 teaspoons 

Oil: 3-4 tablespoons

Salt to taste

*  you can add 3-4 cashews to the peanuts to make it a little richer.

* You can add a 1 teaspoon of grated jaggery to the gravy when it is boiling. This enhances the taste. Those who don't prefer the sweetish ting can skip this step.

Slightly roast the the peanuts and sesame seeds on low heat. In a mixer grind the peanuts, coconut, sesame seeds with the tamarind pulp into a smooth paste and keep aside.

Wash and dry the eggplants and give partial slits on the eggplants all around. Don't slit it in full, this is just for the masala to seep in.

Heat oil in a deep dish. Shallow fry the eggplants with a dash of salt until almost cooked on all sides. Take it out and keep aside .

If you wish you could add tempering of mustard seeds and jeera. We skipped the step because we didn't miss the flavor much .

In the same oil add the ginger garlic paste, chopped green chillies and onions. Saute well until the rawness fully goes away. Add salt, turmeric powder, chilli powder and coriander powder. Keep mixing on low to medium heat for 5 more mins. Now add the ground paste. Dilute it with water and let it simmer. Add the fried eggplant and let it all come to a nice boil on low heat. If you think the gravy has gotten very thick you can dilute it with little water. Adjust the spices. This curry is meant to be little thickish. Garnish with fresh coriander leaves. 

Serve with rice or rotis.

Mexican Veg Samosa

Make any night a fiesta with this great appetizer and entertain in true Mexican style. The beans and cheeses blend together in a spicy seasoning to make these delicious triangles. The taste is very close to enchiladas but we just like to call them samosas for its look. Definitely  give this one a try !

Prep Time:30 mins
Ingredients

Flour tortillas: 3 (cut in half)
Onions (chopped): 1/2 cup
Jalapenos (chopped): 1-2 tablespoons
Red & Green peppers (chopped): 1/4 cup
Corn: 4 tablespoons
Black beans: 1/3 cup
Taco seasoning: 1 1/2 tablespoons
Picante sauce/Regular marinara sauce: 1/3 cup
Mozzarella cheese+Mexican cheese blend: 1/2 cup
Salt and pepper to taste
Oil to brush

Sticky paste: Mix 1 table spoon of flour with little water to make a smooth paste.

* We have made a vegetarian version, you could even add beef/shredded chicken to this.

Heat oil in a deep pan. Saute the onions until golden pink. Add jalapenos, colored peppers and the corn niblets. Saute again. Add the black beans. Throw in the taco seasoning. Also add the marinara sauce and mix well. Turn off the heat and add all of the cheese.

Make sure the cheese doesn't fully melt.

Cut the tortilla into two halves. Make a cone and seal the edges with the sticky paste. Fill it with the stuffing  and close the end, slightly overlapping it.

Brush oil all over and let it bake in the oven at 375° F until it looks toasty.

Serve warm.

Kaya Vattan (Plantain Semi dry)

Plantain has been a staple vegetable due to its abundant growth in Kerala soils. Out of its many creations here is one dish which is very local to Kannur. And if you are wondering whats with the name, it gets the name from the cut of the vegetable Kaya = plantain  and vattan =  round.

Prep Time: 20 mins

Ingredients 

Raw Plantain (Cut in rounds):  1
Garlic (crushed): 1 pod
Green Chilli (Slit): 2 
Turmeric Powder: 1/2 teaspoon
Grated Coconut: 1/4 cup
Cumin seeds: 1 1/2 teaspoon
Coconut oil: 1 tablespoon
Water: 1/4 cup
Curry Leaves: Handful
Salt to taste

Plantain can leave lots of stain so before you cut put some oil on your hand and knife  and soak the cut plantain in some turmeric and salt water. 

In a deep pan saute the crushed garlic in 1/2 tablespoon of coconut oil. Add the cut plantain, slit green chili, turmeric powder and water.  Cover and cook until its soft. Add salt. Meanwhile coarsely grind the coconut and cumin seeds. Add this to the cooked plantain and let it all simmer for other 5-10 mins. Mix well and add the remaining coconut oil and curry leaves. 

Soy Kheema Mattar

Just like you would make the meat kheema mattar, we tried a version with soy granules which makes  a healthier option and another new recipe for vegetarians. Soy granules are a great way to add tons of protein to your daily diet. So definitely give this one a try.

Prep Time: 25 mins
Ingredients

Soy Granules: 1 cup
* We used the Nutrela soy granules we found at the Indian grocery store
Onions (finely chopped): 1/2 cup
Tomato (pureed): 2 med sized
Green peas (mattar): 1/3 cup
Ginger-garlic paste: 1 teaspoon
Green chillies: 2-3
Cumin seeds/Jeera: 1 1/2 teaspoons
Turmeric powder: 1 teaspoon
Chilli powder: 2 teaspoons
Coriander powder : 2 teaspoons
Garam masala: 1 teaspoon
Chicken masala: 1 teaspoon (optional)
Whole spices: 2 Bay leaves, 4cloves, 1 star anise and 1 cardamom
Coriander leaves to garnish
Oil
Water to cook the soy granules

Boil 3 cups of water with some salt, turmeric powder and chilli powder. Add the granules and let it cook. It will expand a bit and soften up. Cover and leave it on low gas for about 5-10 mins. Turn off the gas and keep aside. Heat oil in a deep kadai or dish. Add the cumin seeds. Add the green chillies and ginger garlic paste and saute. Now add all the whole spices, saute. Put the chopped onions and fry. Add some salt and all the spice powders and saute well. When the onions have cooked, add the tomato puree and 1/4 cup of water  and cover cook. Now strain the soy granules and add to this mixture. Add the green peas and let it all simmer in the gravy on low heat. Adjust the spices accordingly. Garnish with fresh coriander leaves. Serve hot with rotis.

Palak Paneer

Heres our version of  the delicious Palak Paneer aka cottage cheese in spinach curry sauce. This dish is a sure find in every Indian menu card and is rich in iron with the all the goodness coming from the spinach leaves and calcium from the cottage cheese. We have used homemade paneer for this recipe, so from start to end its a complete homemade meal.

Prep Time: 20 mins
Ingredients

Spinach leaves (washed, blanched & pureed): 1 cup

Tomato (pureed): 1

Onion s(chopped): 1/4 cup

Green chillies: 2

Ginger-garlic paste: 1 teaspoon

Cumin seeds: 1 1/2 teaspoons

Coarinder powder: 1 teaspoon

Chilli powder: 1/2  teaspoon

Turmeric powder: 1/2 teaspoon

Kasoori Methi / Dried fenugreek leaves: 2 teaspoons

Milk/Cream: 1/3 cup

Paneer (cubed): 8-10 pcs

Oil to fry

Bay leaves: 1

Cradamom seed: 1

Cinnamon stick: 1

* You could fry the paneer cubes slightly before adding to the gravy to avoid it crumbling up. Or you could skip the frying bit and add the plain paneer cubes. If you are sauteeing the paneer, just rub the paneer in little salt, turmeric and chilli powder and saute in little oil. Another thing is if you leave these fried paneer for a long time in room temperature, it will become hard and rubbery. So immediately after frying, let  it sit in 1/4 cup warm water. You could add this water with the paneer back into gravy.

Wash the spinach leaves. Immerse in 1/2 cup boiling water for 2 mins. Drain and puree the spinach leaves into a smooth paste.

In a deep pan, heat some oil. Add the bay leaves, cardamom seeds, cinnamon stick and cumin seeds. Add the ginger garlic paste. Add the chopped onions and saute until slightly golden. Add the turmeric powder, chilli powder, coriander powder. Add the tomato puree and mix well. Now add the spinach puree and let everything simmer on low heat. Adjust the salt and spices. When the spinach is fully cooked, add the crushed kasoori methi. Finally add the paneer cubes. Add milk/cream and mix well.

Palak paneer is ready to be served.

Dal Palak Kerala Style

We have come up with a mallu twist to the regular dal palak (spinach dal). Mallu means having something to do with coconut and here it is. This curry takes the least amount of time to make and goes great with anything on the side. So defenitely give this nutrients packed yummy dal a try.

Prep Time: 25 mins
Ingredients

Toor Dal: 1/2 Cup
Spinach(chopped): 1/3 cup
Garlic pods: 1-2
Green chillies: 2-3
Grated Coconut: 1/4 cup
Cumin seeds: 1 teaspoon
Turmeric powder: 1 teaspoon
Chilli Powder: 1 teaspoon
Salt to taste

Seasoning
Mustard seeds: 1 teaspoon
Dried red chillies: 2-3
Curry leaves: few

Pressure cook the toor dal with salt, turmeric powder, chilli powder, garlic pods and the chopped spinach in about 1 1/4 cups of water.

Meanwhile grind the grated coconut, cumin seeds and green chillies to a fine paste. When you take off the pressure whistle from the cooker, stir everything and keep on low heat. Add the ground coconut mixture to this and let evrything come to a good boil. Adjust the salt and spices. Finally heat some oil for the seasoning. Splutter the mustard seeds, red chillies and curry leaves. Add to curry and the nadaan dal palak is ready. Serve hot with rice or rotis.

Vendakka (Okra) Theeyal

Theeyal literally means burnt dish and gets the name because the primary ingredient in it is the ground mixture of roasted (close to being burnt) coconut with some great spices. The gravy is typically dark brown and has a dominant tangy taste with a hint of sweetness. This dish is very popular in Kerala and  is made either with Ladies finger or Pearl Onions. We also hear that there is another popular version of this gravy with Prawns and drumsticks which we shall soon try and give verdict to.

Prep Time: 15 - 20 mins

Ingredients

Ladies Finger: 8- 10 (cut )

Grated Coconut: 1/4 cup

Green chillies: 2

Chilli powder: 1-2  teaspoons

Turmeric powder: 1/2 teaspoon

Coriander powder: 1 1/2 teaspoons

Jeera powder: 1/2 teaspoon

Tamarind pulp: 1 tablespoon

Water: 1/3 cup or less

Jaggery (optional): 1 teaspoon

Fenugreek powder: a pinch

Seasoning

Mustard  seeds: 1 teaspoon

Dried Red chillies: 2

Onions(finely chopped): 1 tablespoon

Curry leaves: few

* You could also replace the Ladies Finger with pearl onions to make the Ulli Theeyal.

In a pan, dry roast the grated coconut, turmeric powder, chilli powder, coriander powder and jeera powder until brown and aromatic. Turn off the gas and keep aside. 

Dissolve the tamarind pulp in 1/4 cup water and keep aside. Grind this roasted coconut with some of the tamarind water to make a smooth paste.

Chop the ladies finger. Heat little oil in a pan. Saute the ladies finger with a little salt. When 1/2 done, pour the ground paste and the remaining tamarind pulp and water. Cover and cook. Let everything come to good boil. Add the optional jaggery and fenugreek powder. Check for the salt and spice. 

In a small pan, heat little more oil for the seasoning. Splutter the mustard seeds. Add dried red chillies, curry leaves and the finely chopped onions. Fry until the onions turn golden brown and pour this seasoning over the gravy.

Give a final mix and its ready to serve with hot steaming rice. This gravy goes great even with chappathis.

Sabudana Vada

Wishing all our dear readers  a very happy and prosperous NAVRATRI.  While everyone is busy celebrating the festivities of these auspicious nine days, we decided to make the Vrat(fast) special snack - Sabudana Vada. It is traditionally a Maharastrian snack  which has now gained popularity all over India. These crunchy vadas  are not only mouthwatering, they are very filling and can subsitute for a meal by itself.

Prep Time: 1/2 hour (excluding soaking time)

Ingredients

Sabudana/Tapioca pearls: 1/2 cup

Potato: 2 medium sized

Roasted peanuts (coarsely powdered): 3 tablespoons

Jeera/Cumin seeds: 1 teaspoon

Green Chillies: 2-3

Ginger(chopped): 1 teaspoon

Coriander/Cilantro leaves (finely chopped) : 4-5 stems

Lemon juice: 1/2 teaspoon (optional)

Turmeric powder : a pinch

Salt to taste

Oil to fry

Soak the Sabudana overnight or for a min of 4-5 hours with lil water. For 1/2 cup sabudana, you could use 1/4 cup water.

Boil the potatoes, peel off the skin and mash them. Coarsely powder the peanuts and add it to the soaked sabudana.Add the mashed potatoes and rest of the ingredients (ginger, green chillies, cilantro, cumin seeds, turmeric and salt). Mix well. Make small balls from this mixture and flatten them.

Fry them in hot oil. Turn them over and fry them until golden brown on both sides.Take them out and serve with Green chutney.

Enjoy!!

Mixed Veg Masala

Here is a colorful nutrients enriched simple vegetable sabzi that can be added to your  daily- cooking menu. This medley is a great idea for you to include all the vegetables you fuss about otherwise. Enjoy this with hot rotis.

Prep Time: 20 mins
Ingredients

Potato (cubed): 1/3 cup
Tomato (chopped): 1
Peas: 2-3 tablespoons
Corn nibblets: 2-3 tablespoons
Carrot (chopped): 1/4 cup
Cauliflower (chopped): 1/3 cup
Onion (cubedd): 1/4 cup
Chili Powder: 2 teaspoons
Turmeric Powder: 1 teaspoon
Jeera/Cumin: 1 teaspoon
Garam Masala Powder: 1 1/2 teaspoons
Curd: 1/3 cup

To Grind
Green Chili: 2
Ginger(chopped): 1 teaspoon
Garlic: 1medium pod
Coriander Leaves: handful

* You can alternate the vegetables to your choice/availability.

Heat some oil in a kadai. Splutter some jeera seeds, add onions and saute. Add potatoes, carrots and cauliflower and stir. Add chili powder, turmeric powder, garam masala, salt and mix well. Grind green chili, garlic, ginger and coriander leaves and add this paste to the vegetables and stir well.  Add the chopped tomatoes and mix well. Add the corn and green peas. Cover and cook till the potatoes and cauliflower are soft. Meanwhile, just beat the curd in the same container  you used to grind the green mixture (coriander leaves, ginger, garlic) for optimum utilization and pour this into the vegetable mix. Let it simmer for about 10 mins. Adjust the salt and spice. Garnish with freshly cut coriander leaves.

Serve hot with phulkas/parathas.

Kadala Curry

Kadala Curry  which is chickpeas  in a roasted coconut gravy makes a great side  for puttu, chappatis etc. Its the flavors of the roasted coconut and shallots with some more Indian spices that make this curry an irresistible and unique one  from the usual chickpea preparations.

Prep Time: 20 mins excluding the soaking + cooking time for the chickpeas.
Ingredients

Black Chickpeas/Kadala: 1 cup (soaked overnight)
Grated coconut: 1/3 cup
Shallots/Pearl Onions: 4-5
Garlic: 1/2 a pod (optional)
Dried Red chillies: 5-6
Coriander powder: 1 1/2 teaspoons
Chilli powder: 1/2 teaspoon
Pepper powder: 1/2 teaspoon
Turmeric powder: 1/2 teaspoon
Salt to taste
Curry leaves: 2 sprigs
Coconut cuts: 1 tablespoon

* Those who would like to save time and skip the part of making the roasted coconut gravy  can use Saras Coconut Varutha Curry Masala (shown in the pic) which is available in most Indian Grocers as an alternative.

* For 1 cup of chickpeas use 2 cups of water 

Pressure cook the soaked chickpeas adding enough water, salt, garlic (optional) and turmeric powder for about 10-15 mins.  Meanwhile roast the grated coconut, shallots (keep some for seasoning), dried red chilies, curry leaves  till brown. Add chili powder, coriander powder, pepper powder and fry for few mins. Remove it from heat and grind this to a fine paste. Add the paste to cooked chickpeas and mix well. If the gravy is too thick add some water. Adjust the salt and spiciness and let it boil. 

For seasoning heat some oil, fry chopped shallots, coconut cuts until golden brown. Then splutter the mustard seeds, dried red chilies and curry leaves. Serve hot.

Broccoli Asparagus Stir Fry

Here is one easy stir fry recipe which can be ready in a jiffy. Absolutely delicious and super healthy these two vegetables are great by itself or together.

Prep Time: 5 mins

Ingredients

Broccoli Florets: 1/2 cup

Asparagus (cut into halves): 10 - 12

Garlic (sliced): 2 pods

Chili Flakes: 1-2 teaspoon

Pepper Powder (optional): 1 teaspoon

Salt to taste

Oil to fry

Heat some oil in a pan, add the chopped garlic pods and flakes. Add the broccoli florets and asparagus and saute. Sprinkle salt. Saute well. Its completely your choice when you decide to take it off the gas because some people like it fully cooked while some like with a little crunch.

This makes a perfect side for any meal.