A NonProfit 501(c)3


Coconut Chutney
A great condiment for naan, papad or chips

1 whole coconut, grated or ½ cup unsweetened ground coconut
4 - 5 hot green chilies, roughly chopped
4 - 5 cloves of garlic
1 1/2 tsp fresh lemon juice
2 cups fresh cilantro
salt & sugar to taste


In a food processor or blender, combine grated coconut, chopped chilies, peeled garlic, fresh lemon juice, and cilantro. Grind the mixture into a smooth paste.
Taste for seasoning and add salt or sugar to taste; it should be tangy, not sweet.

Carrot Halwa
A healthy dessert

3/4 cup red carrots (Desi Gajar, a seasonal Indian carrot) or orange carrots
4 Tbl. ghee (Indian clarified butter) or unsweetened butter
3/4 cup sugar
2 cups whole milk
1/4 tsp ground cardamom
1/4 cup dried fruits and nuts such as raisins, pistachios and almonds
Garnish: Additional dried fruit and nuts


Trim and finely grate carrots.
Warm ghee/butter in a saucepan over medium heat and add grated carrots. Cook until the mixture starts to dry.
Stir in the sugar, mixing well.
Add milk and cook for 3 - 4 minutes until liquid is incorporated and mixture resembles oatmeal. Add ground cardamom & dried fruits and mix well.
Remove from heat.
Garnish with dried fruit and nuts

Serve warm.

Potato Poha (Flattened Rice)
A healthy snack or side dish


1 1/2 cup flattened rice (also called beaten rice)
Salt to taste
1 Tbsp Sugar
2 Tbsp Oil
1 Tbsp black mustard seeds
8 - 10 fresh curry leaves
2 - 3 hot green chilies, chopped
2 onions, chopped
1 potato medium size, chopped in 1" cubes
1 Tbsp turmeric powder
Fresh lemon juice to taste
1 Tbsp grated fresh or unsweetened coconut for garnish
Chopped Cilantro for garnish
Lemon slices for garnish


Soak flattened rice in water for 5 minutes. Pour into a strainer and let drain for 15 minutes. Transfer to bowl.
Add salt to taste and 1 Tablespoon sugar. Mix well.
In a deep pan, heat 2 Tablespoons of oil. Once the oil is medium hot, add the black mustard seeds, curry leaves, chopped green chilies and chopped onions and sauté for 1 minute.
Add chopped potatoes.
Mix well and cover the pan and cook on medium heat until the potatoes are cooked.
Add 1 Tbsp turmeric powder.
Mix well and add in the soaked and drained flattened rice and lemon juice. Toss for 2 minutes until it is all well combined.

Place in serving dish and garnish with grated coconut, chopped cilantro, and lemon slices.
Serve warm or at room temperature.

Dahi Wada
A cooling snack or side dish


1/2 cup Urad Dal (husked and split black gram)
salt to taste
2 1/2 cups cooking oil
2 cups plain yogurt, stirred until smooth and loose
2 Tbsp sugar
1/2 tsp groung cumin, lightly toasted in a dry pan
Chopped cilantro for garnish


Soak urad dal in water for 5-6 hours. Drain the dal and grind it into a paste in a food processor or blender. Add salt to taste.
Allow this mixture to sit for another 5 - 6 hours.
Heat the oil over medium heat. Using damp hands roll the urad dal mixture into small balls, about the size of a golf ball. Flatten slightly against your palm. Deep fry in the oil until they are golden brown and crisp. Set fried balls aside to drain on paper towel.
Remove about half of the yogurt mixture to another dish and add all of the fried balls into it.
Stir to make sure all the wada (the balls) are coated. Set aside so that the balls will soak up the yogurt.
Serve in small bowls. For each serving, put in 2 pcs of soaked wada and spoon a little of the reserved yogurt on top. Sprinkle each with a pinch of red chili powder, roasted cumin, and a little chopped cilantro

A wholesome snack or side dish


2 - 3 Tbsp Ghee (Indian clarified butter) or regular unsalted butter1 whole coconut, grated or ½ cup unsweetened ground coconut
1 1/2 cup Semolina (sooji or rava)
2 Tbsp cooking oil
1 tsp black mustard seeds
4 - 5 fresh curry leaves
2 - 3 hot green chilies, chopped
1 Tbsp urad dal (split black gram)
2 medium onions, chopped
salt and sugar to taste
1/2 tsp lemon juice
1 Tbsp grated fresh or unsweetened coconut
1 Tbsp chopped cilantro
1 Lemon, sliced


Heat ghee in a pan over medium heat. When it's hot, add the semolina and fry it, stirring to avoid lumps for 2 minutes. Set aside.
In another deep pan, heat oil and then add mustard seeds, curry leaves, chopped green chilies, and urad dal. Fry for about 1 - 2 minutes
Add chopped onions. Fry, stirring, until the onions become transparent.
Add fried semolina into the onion mixture and combine.
Add 3 cups hot water
Continue cooking until the semolina has absorbed some of the water and is cooked through.
Add salt and sugar to taste
Add 1/2 tsp of lemon juice. Mix well.

Serve with 1 Tbsp grated coconut, 1 Tbsp chopped cilantro, and lemon slices.

Serve hot.

Vermicelli Kheer
A simple nutricious desert


1 liter (1 quart plus 4 Tbsp) whole milk
1 cup dried fruits, any combination you like
1 1/4 cup sugar
2 - 3 Tbsp Ghee (Indian clarified butter) or regular unsalted butter
1 package thin Vermicelli (seviyan) broken into pieces if long
1/4 tsp ground cardamon


Heat milk in a pan over medium heat.
Add chopped dried fruits and sugar and stir to dissolve the sugar.
On another burner, melt ghee/butter in a pan.
When melted, add the vermicelli to it and fry, stirring, until it turns golden brown.
As soon as the milk comes to a boil, add the fried vermicelli into it and simmer for 2-3 minutes.
Add ground cardamom into kheer, mix it well and serve hot.

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