If you caught Friday’s post, then you’ve already seen the shorthand version of this recipe. I love this one because it’s an easy go-to “use what you have in your fridge” sort of thing. Especially if what you have in your fridge right now is leftover farro. If you don’t have cooked farro in your fridge at this moment, I suggest making this hearty salad tonight, and this fried “rice” recipe tomorrow....
If you have never fried cabbage before, you need to start. As the cabbage cooks in the frying pan, it wilts, turns tender, and becomes sweet and caramelized. Add the smoky bacon, and this quickly becomes one of our top side dishes! For this fried cabbage recipe, we’ll use bacon fat to “fry” your cabbage. There isn’t enough fat to make it greasy, but just enough to allow the cabbage to pick up the bacon’s smoky and savory flavors....
The Ultimate Guide to Summer Salads is a 5-part email series. In it, I share tips, tricks, and recipes to help you make delicious salads this summer! Discover the building blocks of a flavorful summer salad, plus get some of my best salad recipes sent straight to your inbox. Sign up here to get the guide: By signing up, you’ll receive the 5-part salad series as well as our Love & Lemons newsletter three times a week....
I absolutely love Pongal but can only eat my mom-in-law’s version of it. When we go out to eat at Murugan Idli Kadai or Saravana Bhavan in Singapore, Pongal is probably the last thing I’d order, don’t ask me why. So anyway, when we were in Chennai last December, I put forth my usual request for a Pongal Gotsu breakfast to mom-in-law and she made this Kathirikai Gotsu to go with it....
Today, we’re taking homemade polenta to a whole new level… (way beyond skipping the stuff that’s sold in the tube). I ground up my own polenta from popcorn! Who knew it was as easy as that? This recipe comes from The Homemade Flour Cookbook, by Erin of Naturally Ella. Erin is one of by best blog friends (BBF’s forever!), and I couldn’t be more proud of her and her beautiful new book....
I might be from the land of meat and potatoes, but you all know how that my heart lies with the green stuff. I rarely eat potatoes, but I just couldn’t pass up these little cuties. And since it’s summer, I felt I needed to share a true picnic/cookout side dish. These little ones grill up so well – they cook through without having to boil them first, and they get that nice charred edge....
Chana Moong Dal Recipe Ingredients: Yellow moong dal – 1/2 cup Oil – tbsp Garam masala – 1/2 tsp Red chilli powder – 1 tsp Turmeric powder – 1 pinch Coriander powder – 1/2 tsp Juice of – 1/2 lemon Grated giner – 1/2″ piece 2 cups water How to Make Gujarati Dal Recipe: Pressure cook dal with one cup water and a pinch of turmeric for approx 4 whistles....
When I make this healthy banana bread recipe, I lose all control. Just knowing that a loaf is sitting in the kitchen keeps me coming back for just one more slice all day long. I slather it with peanut butter and enjoy it for breakfast, pair it with a cup of coffee for an afternoon snack, and snag another piece (or two) for dessert. It’s moist, lightly sweet, and filled with rich banana flavor....
I make this hibiscus tea recipe at least once a week. In the winter, I enjoy it hot, the ruby red drink reviving me when the weather is cold and gray. In the summer, I crave it iced. On a warm day, its bold, tart flavor is intensely refreshing. I’m sharing my go-to method for how to make hibiscus tea below. If you’ve never tried it, I hope you’ll give it a go!...
I love using espresso powder for baking and savory recipes. It’s dehydrated brewed espresso (not coffee grounds), and it packs the same punch as a shot of espresso. Since it’s in powder form, it’s incredibly versatile. You can add it to batters, doughs, rich sauces, and even spice rubs! Someone once compared espresso powder to vanilla extract, and I think that’s a pretty good analogy. You don’t always specifically taste vanilla when you add it to a recipe, but it adds depth and complexity....
This Onion Chutney is handy for those days because it’s a chutney recipe with no coconut and the onions get browned in less time than it needs for you to steam your idlis or make your dosa / uthappam. Ingredients: 3 large onions, sliced thin 4-5 dry red chillies (adjust to taste) 1 pinch of hing (asafoetida or perungayam) 2 cloves of garlic, chopped 1 small piece of tamarind (optional, I rarely use this) 1 tsp of salt (adjust to taste) 1 tbsp of nallennai or Indian sesame oil (or any oil you prefer)...
Thanksgiving is next week, but I’ve been eating mashed potatoes for a while now because blogging life means eating holiday recipes early! I first made these vegan mashed potatoes for a family dinner a few weeks ago. While I was in the kitchen mashing stuff in a bowl, my brother-in-law came over and asked, “What’s in the mashed potatoes?” I said, “Potatoes…” and he said, “No, I mean, what’s the ‘potato’…is it cauliflower…is it parsnips?...
Kale salad recipes aren’t as trendy as they used to be, but I’m still making them, and I think you should be too. My case in point is this kale salad recipe, which, if I do say so myself, is one of the most delicious ways to eat kale. A vibrant carrot ginger dressing coats the tender leafy greens, and roasted chickpeas, colorful veggies, and avocado add lots of contrasting textures....
Here’s a little something to brighten up your week: an easy, zesty lemon yogurt cake recipe! This style of yogurt cake has its roots in France, and the beauty of it is its simplicity. The ingredient list is short and sweet, and you don’t need any special equipment to make it – a couple bowls, a loaf pan, a whisk. You’ll also need measuring cups to make this recipe, but – fun fact!...
When we lived in Austin, I headed to a macrobiotic restaurant called Casa de Luz whenever I craved a nourishing, cleansing veggie bowl like this one. Instead of offering a menu, it serves one rotating meal that always contains a grain, a legume, blanched greens, steamed vegetables, a pickled vegetable, and a delicious sauce. It may sound limiting, but I’ve honestly had some of the best sauce and vegetable pairings of my life there....
This glazed salmon will become a new family favorite! The Asian-inspired glaze is sweet, delicious, and a little sticky. I love serving it with cilantro lime rice and this broccoli slaw! It’s also easy! The salmon glaze is so simple to make. Stir the ingredients in a bowl, and you are ready to add them to your salmon, making this perfect for busy days! For more ways to cook salmon, see more of our salmon recipes!...
Methi Pulao-Methi Rice-Fenugreek Leaves Pilaf Preparation time: 10 minutes Cooking time: 30 minutes Serves 2-3 people Ingredients: 1.5 cups of basmati rice 1 bunch of fresh methi leaves (fenugreek leaves) 1large onion, sliced long 1-2 tbsp of ghee (make your own ghee) 10 cashew nuts 2 green chillies (adjust to taste) 1 small piece of ginger 3-4 cloves of garlic 1″ piece of cinnamon 3 cloves 3 green cardamom pods 1 cup of thick coconut milk (can use water too, but why would you?...
The best thing about methi thepla is that they make excellent lunch box items. The theplas turn nice and soft as they cool down and the flavours get better after a couple hours. I kept my theplas on the milder side since I served this with a fiery side dish (recipe coming soon!). I browsed a bunch of different websites for thepla recipe and finally used my own proportions. You can make similar adjustments to yours too....
The Kadai Mushroom didn’t happen finally but instead, I made this easy and delicious Mushroom Korma instead. Amma wanted me to make a mushroom recipe that would go with rice and preferably with coconut in it and this Mushroom Korma was the perfect answer. For mushroom recipes, check out mushroom paneer masala, mushroom peas curry, mushroom quiche (a very easy and tasty baked recipe) and one of my favourites, fried rice with mushroom....
We’re leaving next Wednesday and I would love love love your suggestions and recommendations if you live in or have traveled to one of these cities… Restaurants, markets, cafes, shops, galleries… some “not-to-miss” sights… some that are off the beaten path and a little less touristy. We’re also open to meeting up with some fellow bloggers if time allows. I’ve been to London a few times before and I’m excited to go back for more curry, and of course a stop at one of the Ottolenghi restaurants....
