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Clean Eating Veggie Bowl

A refreshing mix of crisp, colorful vegetables paired with smooth and creamy hummus, creating a perfect balance of taste and nutrition. Packed with fresh ingredients and natural flavors, this bowl is ideal for those who love clean and healthy eating. Whether enjoyed as a light snack or a wholesome meal, it offers a satisfying and guilt-free experience in every bite.

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Healthy, seasonal, plant-powered, whole-food recipes from a chef’s kitchen.

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Here’s where you can find all the latest and greatest from the blog—recipes, tips and tricks, personal updates, and more. Be sure to sign up for email updates to receive all our new posts, right in your inbox.

Rajma Masala (Restaurant Style)

Rajma Masala Rajma recipe is a classic Punjabi curry made with protein-rich kidney beans cooked in an onion-tomato gravy with ginger, garlic, and spices. This recipe is my mom’s restaurant-style rajma masala that we make often at home. I have also shared a homestyle one-pot Punjabi Rajma Chawal for a more comforting version. 1  cup rajma  3.5 to 4  cups  water and stir (Pressure cook the rajma for 18 to 20 whistles (or for about 15 to 20 minutes))¾ to 1 cup  onion  (finely chopped onion)1 cup 2 large tomatoes  (finely chopped tomatoes)1 inch ginger (need to crush or grind) 5 to 6 small...

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Easy Rava Upma

Rava Upma Upma, also known as rava upma or suji upma, is a traditional South Indian breakfast made with roasted semolina. The rava is cooked with mustard seeds, lentils, curry leaves, onions, ginger and green chilies to make a soft, savory dish with mild spice. This upma recipe follows a simple home-style method adapted from my mother’s recipe. It is usually served hot with coconut chutney, lemon wedges or pickle. ⅓ cup  finely chopped onions1 teaspoon  chopped green chillies1 teaspoon  finely chopped ginger2  tablespoons  coriander leaves (cilantro)8 to 10  curry leaves10 to 12 cashews1 teaspoon chana dal ((hulled and split...

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Summer steak with corn and tomatoes

summer steak with corn and tomatoes This has been my go-to summer steak for the last several years and I have some audacity to have gatekept it for so long. Mostly, we’ve been too busy eating it for me to grab the camera and shoot it and then sit down and write the recipe, which is hilarious as that’s, like, my whole job. But my brain softens in the summer, especially when my kids are away at sleepaway camp, as they are now, and we quickly lose whatever tethers we had to things like to-do lists, responsibilities, and adulting. And while I do...

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“Welcome to Happy Platters! I have a deep passion for creating and sharing delicious new recipes. Here, I share my cooking experiences and simple, step-by-step recipes that anyone can follow. Let’s make cooking a joyful journey together!”

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